Duck Confit Cold Inaniwa Udon Recipe
Tempura Sweet Potato & Eggplant | Negi Salad | Sesame-Garlic Mentsuyu Sauce
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Ingredients
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Duck Confit and Noodles
Method
Preparation
- 1
Prepare Duck Confit
Rub duck legs with salt and let them cure in the refrigerator for at least 24 hours. Rinse off excess salt and submerge in duck fat in a heavy pot. Cook on low heat for 2-3 hours until tender.
- 2
Cook Inaniwa Udon
Bring a large pot of water to a boil. Add Inaniwa udon noodles and cook according to package instructions. Drain and rinse under cold water.
- 3
Prepare Tempura
Slice sweet potatoes and eggplants into thin slices. Prepare a tempura batter with 1 cup of flour, 1 cup of ice-cold water, and a pinch of salt. Dip vegetables in batter and deep fry until golden.
- 4
Make Negi Salad
Finely slice negi (Japanese green onion) and toss with a little sesame oil, vinegar, and salt to taste.
- 5
Prepare Sesame-Garlic Mentsuyu Sauce
In a small saucepan, combine 1 cup of soy sauce, 1/2 cup of mirin, 1/4 cup of sesame oil, minced garlic, and a sprinkle of sesame seeds. Heat gently and stir until well combined.
