55mHibimeshi (Food for the Soul)
Hibimeshi Camembert Rice Pilaf
Comfort Food Mains · Medium
Hibimeshi Duck Soba Bowls & Temaki Party
- Prep
- 45m
- Cook
- 40m
- Total
- 1h 25m
- Serves
- 4
- Difficulty
- Medium
Episode 12 of Hibimeshi (Food for the Soul) fills the table twice at once: hand-roll temaki with seasoned sushi rice, nori, and thick tuna and salmon sashimi — and kamo soba bowls in a dark soy broth with grilled duck magret, charred leek, fine daikon, rectangular tamagoyaki, and pink narutomaki crescents like the screenshot.
The broth follows the exact Episode 12 sequence: soak dried shiitake in cold water, then simmer katsuobushi and the rehydrated mushrooms for 5 minutes, strain, let the dashi cool, and bring it back to a boil with muscovado sugar, cooking sake, hon-mirin, and Japanese dark soy. That two-step rest keeps the stock clear but deeply savory — sweet, salty, and ready for hot soba.
Bias-slice duck magret and grill the ¼-inch strips with thick leek whites on wire mesh while the rice and noodles cook. Plan about 45 minutes prep and 40 at heat for four people — one kamo bowl plus temaki each. Slice sashimi last and keep everything cold until the broth is ladled.
Ingredients
Recipe ingredients
- Duck Breast (Magret)Key2 magret (about 1 lb / 450 g total)
skin on; bias-slice before grilling
- 400 g (14 oz)
- 2 cups (320 g) uncooked
- Fresh Tuna Steak (Sushi-Grade)Key6 oz (170 g)
sashimi-grade, cut into blocks
- Fresh Salmon Steak (Sushi-Grade)Key6 oz (170 g)
sashimi-grade, cut into blocks
- 8 sheets
- 8 thin slices
- 6 oz (170 g)
- 3 dried caps
- Katsuobushi (bonito flakes)Key1 cup packed (about 20 g)
for 5-minute dashi simmer after shiitake soak
- Muscovado sugarKey2 tbsp
sweeten broth after straining dashi
- Leek (Japanese negi style)Key2 large
white parts only — thick segments for grilling
- 3 tbsp
- 3 tbsp
- 5 tbsp
Pantry staples
Salt, oil, butter, and other basics you likely already have — scaled with servings above.
- Water · dashi base4 cups (960 ml)
- Eggs · tamagoyaki4 large
- Granulated sugar · 1 tbsp tamagoyaki, 1 tbsp sushi rice2 tbsp
- Rice vinegar · sushi rice3 tbsp
- Kosher salt · sushi rice, tamagoyaki, and duck2 tsp
- Neutral oil · tamagoyaki pan1 tbsp
- Black pepper · duck½ tsp
Shop ingredients & tools
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Best Value
Shichirin charcoal grill with wire mesh
Char duck magret and leek segments like Episode 12 while the broth simmers.
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Tamagoyaki rectangular pan
Roll the thin omelet blocks that sit on the kamo soba bowls.
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Japanese gyuto chef knife (210 mm)
Clean bias cuts on magret and sashimi blocks for temaki.
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Shop on AmazonInstructions
- 1
Steep bonito and shiitake dashi
Soak 3 dried shiitake mushroom caps in 4 cups (960 ml) cold water for 20 minutes until plump (or use thinly sliced dried shiitake). Add 1 cup packed katsuobushi (about 20 g). Bring to a gentle simmer and cook 5 minutes. Strain through a fine mesh; discard solids. Let the dashi cool to room temperature — about 15 minutes.
- 2
Finish the kamo broth
Return the strained dashi to the pot. Stir in 2 tbsp muscovado sugar, 3 tbsp cooking sake, 3 tbsp hon-mirin, and 5 tbsp Japanese dark soy sauce. Bring to a boil, then hold on low until serving. Taste — it should be dark, sweet-salty, and brothy like the anime bowls.
- 3
Cook sushi rice for temaki
Rinse 2 cups (320 g) koshihikari rice until water runs mostly clear; cook with measured water in a rice cooker or pot. Fold in a mixture of 3 tbsp rice vinegar, 1 tbsp granulated sugar, and 1 tsp kosher salt while the rice is hot. Fan slightly until glossy and warm, not steaming wet.
- 4
Roll tamagoyaki rectangles
Beat 4 large eggs with 1 tbsp granulated sugar and a pinch of kosher salt. Oil a tamagoyaki pan or small nonstick skillet with 1 tbsp neutral oil. Cook in thin layers, rolling each layer forward to build a tight log. Cool, then cut into ½-inch-thick rectangles for the noodle bowls.
- 5
Prep daikon and sashimi
Peel 6 oz (170 g) daikon radish; cut into fine julienne or thin coins. Soak in ice water 10 minutes; drain well. Pat 6 oz (170 g) each fresh tuna steak and fresh salmon steak dry. With a sharp knife, cut sashimi-style planks against the grain — thick enough for temaki, not paper-thin. Chill until plating.
- 6
Grill duck magret and leek
Trim 2 large leeks to thick white segments. Slice 2 duck magret breasts (about 1 lb / 450 g total) crosswise into 6 mm (¼-inch) bias strips — Episode 12 grills slices, not whole breasts. Season with kosher salt and black pepper. Grill duck slices and leek on a wire mesh over a shichirin, gas grill, or broiler in quick batches until duck is medium (130°F / 54°C) and leek is charred and tender.
- 7
Boil soba and build bowls
Boil 400 g dried soba noodles per package directions. Drain, rinse thoroughly under cold running water to remove surface starch, then drain well. Divide noodles among 4 deep bowls. Ladle hot broth over. Top each with duck strips, grilled leek, drained daikon, tamagoyaki rectangles, and 2 narutomaki half-moon slices.
- 8
Plate the temaki spread
Set seasoned rice, 8 nori sheets (halved if needed), tuna and salmon planks, and optional shiso or lettuce on a shared platter. Let everyone roll cones at the table while the kamo soba bowls stay hot — match the Episode 12 party layout from the screenshot.
Pro tips
Slice magret 6 mm (¼ inch) before the grill so fat does not flare on the coals — quick yakiniku-style passes beat whole-breast grilling. Shock daikon julienne in ice water for crunch. Cut tamagoyaki into neat rectangles after it cools — warm omelet crumbles when chopped. Rinse cooked soba under cold running water to strip surface starch before ladling hot broth. Use sushi-grade fish only for the temaki platter.
Storage & leftovers
Sashimi and assembled temaki are same-day food. Broth keeps 3 days refrigerated; reheat gently without boiling hard. Grilled duck and leek reheat in a dry skillet. Cooked soba clumps — boil fresh noodles for leftovers.
What to serve with
Wasabi, soy dipping dishes for sashimi, and hot green tea like the pale cup in the frame. Pickled ginger on the side if you like.
Equipment
All kitchen equipment guidesFAQ
Episode 12 builds broth in two passes — steep bonito and mushroom, strain, cool, then finish with muscovado, sake, mirin, and soy at a boil. That mirrors how many shops clarify dashi before sweet-salty seasoning so the bowl stays clean and dark, not cloudy.
