Kamo Nanban Soba

Prepare the dashi stock: Place Kombu in 1000g Water and let it soak for 30 minutes. Heat the Water over medium heat, removing the Kombu just before it boils. Add Katsuobushi to the hot Water, bring to a gentle simmer for 30 seconds, then turn off the heat. Let the Katsuobushi settle for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the solids.

Prepare the soba tsuyu: In a saucepan, combine the prepared dashi, Usukuchi soy sauce, Mirin, and Sake. Bring the mixture to a gentle simmer over medium heat and cook for 2 minutes. Set aside.

Prepare the Duck breast: Score the skin of the Duck breast in a crosshatch pattern without cutting into the meat. Place the Duck breast skin-side down in a cold frying pan and render the fat over medium-low heat for 8-10 minutes until the skin is crispy and golden brown. Flip the Duck breast and sear the meat side for 2-3 minutes. Remove from the pan and let it rest for 5 minutes before slicing thinly against the grain.