Back
Soba Noodle and Duck Salad with Squid Kara-age with Japanese Mayonnaise
Recipe by Nicole Cleave
- Steps
- Ingredients
Ingredients
Squid Kara-age
Japanese Mayonnaise
Soba Noodles
Salad
Dressing
Garnish
Select All
Steps
- Place the calamari pieces, soy, Sake, ginger and garlic in a small bowl and toss to combine. Set aside in the fridge to marinate for 30 minutes.
- Meanwhile, to make the Japanese Mayonnaise, place egg yolks, rice wine vinegar, Yuzu juice, sea salt, Dijon mustard and Dashi Powder into the bowl of a food processor and pulse to combine. With the motor running, slowly add the oil in a thin stream until all the oil has been incorporated. Check seasoning and set aside.
- To make the Soba Noodles, place the 00 and buckwheat flour in a medium bowl, add 70 mls chilled water, and gently mix the flour and water with your fingers, until the dough comes together, adding more chilled water if necessary. Transfer the dough to a bench top and knead until smooth, about 5 minutes. Cover with plastic wrap and set aside to rest for 15 minutes at room temperature.
- Pass the buckwheat noodle dough through the largest setting on a pasta machine 7 times, folding the dough in half each time. Reduce the setting down a notch and pass the dough through without folding the dough. Continue to the next setting and repeat once or twice more being careful not to roll the dough too thin. Finally pass the dough though the spaghetti cutter after trimming into 30cm lengths.
- Meanwhile, bring a large saucepan of salted water to the boil over high heat. Drop noodles from a height into rapidly boiling unsalted water, boil for 1-2 minutes until Al-dente. Drain and refresh with cold water to stop the cooking process. Set aside.
- Meanwhile, to make the salad, place the cucumber, spring onions, coriander leaves, and Wombok cabbage and cooked, drained noodles in a bowl and toss to combine. Set aside.
- To cook the duck, score the duck breast and lightly brush with sesame oil and season with salt. Place skin side down in a cold fry pan placed over medium heat. Cook, allowing the fat to render until the skin is crisp and golden, about 5-6 minutes. Turn over and cook for a further 2-3 minutes. Transfer duck to a warm plate, cover loosely with foil and rest for 5 minutes.
- Meanwhile, to cook calamari, heat oil in a deep fryer (or wok) to 170. Add calamari pieces to a small bowl with potato flour, and toss to combine. Shake off excess then deep fry turning occasionally until golden and crisp, about 2-4 minutes. Remove calamari from oil and set aside on paper towel.
- To serve, place all dressing ingredients in a small bowl and whisk to combine. Add to noodle salad and toss to coat. Place salad on a serving plate. Finely slice duck, arrange on top of the salad and garnish with the toasted sesame seeds. Add some calamari to the plate with Japanese mayonnaise and lemon cheek.
