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2013-10-31
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Nabeyaki Udon is my favourite cooking style for Udon because in this way, the Udon is cooked in a claypot with the broth and all the ingredients, allowing the Udon to soak up the flavours of the broth more effectively. The Udon will also become much softer rather having the rubbery texture of normal Udon soup.The Udon arrived piping hot, just the way I like it, with an egg and a tempura prawn. Udon soaked up the broth well and is chewy and delicious. The only problem I have is that the soup is a
Nabeyaki Udon is my favourite cooking style for Udon because in this way, the Udon is cooked in a claypot with the broth and all the ingredients, allowing the Udon to soak up the flavours of the broth more effectively. The Udon will also become much softer rather having the rubbery texture of normal Udon soup.
The Udon arrived piping hot, just the way I like it, with an egg and a tempura prawn. Udon soaked up the broth well and is chewy and delicious. The only problem I have is that the soup is a little too salty but still acceptable.
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