The flavor is dashi soy sauce. Hmm, it tastes like bonito-and-kelp stock with mirin, sake, and soy sauce. The udon is Sanuki udon. The noodles are served hot from the pot, topped with meat simmered in dashi, then with a raw egg yolk. When you mix it vigorously, the residual heat of the noodles cooks the yolk so that it coats them nicely. It is like carbonara made with Sanuki udon. It may be unorthodox as Sanuki udon, but I like it…
Of course, they also have the more traditional bukkake udon served with raw soy sauce.
The restaurant name “Norabo” comes from a dialect expression, “nora kurabo,” meaning a lazy person who does nothing but play instead of doing farm work.
Committed to ingredients and flavors from Kagawa
Sanuki is known not only for udon but also for many appealing local dishes. Popular home-style dishes include nama abura-mame and red chikuwa, made with kneaded shrimp paste; all of these fine products are sourced from Kagawa.