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.
Related posts
Tokyo Station Kitchen Street: Suginoko (Iridashi Udon)
I went to Suginoko, an "iridashi udon" restaurant in Kitchen Street, which opened inside the Yaesu exit area of Tokyo Station on October 28. It is…
Dinner Menu
Following lunch, dinner as well. For dinner: yam-over-rice, nameko miso soup, and flying-fish ochazuke. Nameko Miso Soup Ingredients: 1 block of silken tofu, 1 pack of…
Roppongi Sakuragaoka
“Roppongi Sakuragaoka” is on the right after walking down Imoarai-zaka for a while from Roppongi Station. The exterior has the appearance of the Showa 40s, but…