November 21, 2006
讃岐饂飩元喜＠千石
舞天ぶっかけ、８００円。舞茸とシメジの炊き込みご飯、２２０円。
Bukkake udon with Maitake mushroom tempura. Maitake mushroom and shimeji mushroom rice. Although udon, unlike soba, is not seasonal and is pretty much the same taste any time of the year, the choices of tempura are definitely more tempting in autumn!
元喜
[ good cheap eats ]
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From Wikipedia:
Bukkake udon – Cold udon served with various toppings liberally sprinkled on top. It may include
tororo – puree of, or grated yamaimo (a Japanese yam with a slimy texture)
oroshi – grated daikon radish
natto – sticky fermented soybeans
okra – fresh sliced okra
But usually it is just grated radish and spring onions and ginger on top. Also you pour the sauce directly onto the udon, rather than dipping the udon into a bowl of sauce.
seat | November 24, 2006 04:54 PM
What's bukkake udon? How's it different from regular type?
Joan | November 23, 2006 05:15 PM
手打ちと機械打ちの違いが全然分からない、、、
この店のうどんもコシが強くてモチモチだよ。
根津のうどん屋と比べると、
こっちの方が硬くてコシが強い。
モチモチ感は根津の方が強いかな。
seat | November 23, 2006 12:53 AM
機械打ちって書いてあるけど、手打ちと機械打ちで全然違う？
手打ちの方がコシが強くてモチモチが多いのかな～？？
やっこ | November 22, 2006 08:51 PM
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