Cold Soba Noodles in Hot Dipping Sauce with Duck 冷やし蕎麦と暖かい鴨つけ汁

カツオと昆布で出汁を取る所から作ったそばつゆに別に焼いておいた鴨の皮付き胸肉と、その脂で焼いた長ネギ、シメジを入れ、茹でたての冷たい蕎麦をつけて頂きました。これは日本酒で。

Made a basic soba dipping sauce with freshly drawn bonito flake and dried seaweed broth, added some pan-roasted (with skin) duck breast meat and green onions and shimeji mushrooms sauteed in the rendered duck fat to make a warm dipping sauce for cold soba noodles (in background). A great pairing with Japanese sake.