Dish

Kamonanban

Duck Noodle Soup

Kamonanban is a dish that is typically served as a main course in Japan. The dish is made by boiling udon noodles and then serving them with grilled chicken and a flavorful broth made with soy sauce, mirin, and dashi. The dish is then topped with green onions and grated daikon radish. Kamonanban is a popular dish in Japan and is often served at restaurants and izakayas.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Kamonanban is believed to have originated in the Kansai region of Japan and is a popular dish in Osaka. The dish is often served at restaurants and izakayas and is a favorite among locals and tourists alike.

Dietary considerations

Kamonanban is not suitable for those with gluten allergies as it contains udon noodles. It is also not suitable for vegetarians as it contains chicken broth.

Variations

There are many variations of kamonanban, some of which include adding shrimp or pork to the dish. Some variations also use different types of broth such as miso or tonkotsu.

Presentation and garnishing

Kamonanban is typically served in a large bowl and is meant to be eaten with chopsticks or a fork and spoon. The dish is often garnished with green onions and grated daikon radish.

Tips & Tricks

To ensure that the chicken is tender and juicy, it is important to marinate it in soy sauce and mirin before grilling. It is also important to use high-quality udon noodles to ensure that the dish has a chewy and satisfying texture.