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日本語のご説明は英文の後にございます。

Kamo-nabe Hotpot set for 2 includes:

Duck breast, Leek, House made duck meatballs, Tofu, Napa, Shungiku, Burdock root, Assorted Mushroom, Potato Noodles, Housemade Mikan Kosho (orange zest pepper), Shichimi Pepper, Soy Bonito Broth

Hot Pot Instructions

Do NOT cook soba noodles directly in your hot pot broth. 

instructions for soba boiling are below... please scroll down. 

Hot Pot 

Add desired hot pot condiments (besides yam noodles and duck breast) into your hotpot and pour soy bonito broth on top and close the lid. 

Once it starts to lightly boil, add in the duck breast. Duck tends to get tough if you over cook it, so we recommend heating up little by little. 

Yam noodles will soak up the broth, so please add in at the very end of your meal as shime.

Add Shichimi or Mika Kosho (orange zest pepper) to your individual bowls to enjoy different flavors. 

Foie Gras Ice Cream Profiteroles (puffs)

House churned Foie Gras Ice cream with mini profiteroles (puffs)

Add ice cream inside the the puffs before enjoying. 

How to Boil Soba "separate from hotpot"

Fresh Soba is highly perishable, please keep in fridge and enjoy within 24 hours after received.  

Do NOT cook soba noodles directly in your hot pot broth. 

instructions for soba boiling are below... 

BOILING:

Fresh soba is highly perishable. Please keep uncooked noodles refrigerated when not in use. Under these conditions, uncooked, fresh noodles keep about 24 hours, after which the noodles will become brittle and may break or fall apart in the cooking water. 

Bring a very large pot of water to a rolling boil over high heat. Soba needs plenty of space to cook evenly without sticking.

 If you have more than 2 sets, we recommend cooking it in a different pot. 2 sets at a time for each pot since the noodles might stick together. 

Prepare a sieve over ice water for shocking the noodles. When the large pot of water is at a rolling boil, add the noodles into the boiling water and gently stir the noodles back and forth with chopsticks. Keep the flame on high heat and cook noodles for 1 minute in boiling water and immediately scoop up the noodles with a strainer. 

Run the noodles under cold running water, running fingers through it, to rinse off the starch and cool down the noodles.

Plunge the noodles in the sieve over ice water to chill and firm up the noodles. Lift the noodles out of the ice water with the sieve and pat the bottom of the sieve vigorously to push out excess water.

DON’T THROW OUT YOUR COOKING WATER! 

The starchy cooking water, called “soba yu” is added to the leftover dipping sauce to create a warm, rejuvenating broth to drink at the end of your meal.

TO SERVE:

Enjoy the soba as "dipping style" with your hot pot broth or the zaru sauce provided with your soba. 


手打ち蕎麦の茹で方:

家にある一番大きな鍋でお湯をたっぷり入れてグラグラするまで煮立たせる。

カモ鍋のつゆとは別で茹でてください。

1セット2人前なので、2セット以上(4人前以上)茹でる場合は2回に分け、茹でてください。4人前以上を一気に同じ鍋で茹でると、麺がくっ付く可能性がございます。

そばをパラパラとほぐしながら入れる(強火) 温度が下がるので、蓋を閉めます。

(再沸騰したら、火を弱め、蓋を取る) 約1分茹で、冷水に取り、よく洗い、ぬめりをとる。

氷水でそばをよくしめた後、よく水を切り、なるべく早くお召し上がりください。蕎麦の茹で汁は『蕎麦湯』として、残ったつゆに注ぎ、お召し上がりください。

つけ麺スタイルでカモ鍋のつゆとお召し上がりください。