釜揚肉ぶっかけうどん（玉子入り）、７１０円。
Meat udon with raw egg. Very nice! The simmered pork and the onion were sweet, while the soup was just the water used to boil the udon, and there was a bottle of slightly sweet sauce that you add yourself for additional flavour. The portion was very big too!
野らぼー 錦町本店(Norabou Nishikichou-honten)
野らぼーうどん、７２０円。
Also visited the branch near Kanda station. The udon was too soft and a bit bloated from being boiled for too long. The dried fish tempura was interesting though.
野らぼー神田北口店(Norabou Kanda Kitaguchi-ten)
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Doesn’t the udon gets sticky/harden fast if not have soup?
These days when I cooked noodles with little sauce like the pix, I added raw eggs myself but I guess I’m supposed to seperat the egg white part…hence the whole plate got gooey and slimey…^^;;;;
Oh there was soup, which was the hot water used to cook the udon hence not exactly plain boiled water. It is common for soba and udon.
I think you need to wash the hot noodles in cold water so that it doesn’t get sticky. If you want to leave it hot, you probably need to pour a bit of the hot water into the noodles.
You don’t need to separate egg white I think? The egg white was there in the udon(can see that at the rim of the bowl).
“cross cold river” ^^;; I worried about that when I cooked noodles that required that, I just used tap water to wash…err….need to install a purification filter.
EXssssACTLY! ^^;;
Or you can use ice? I saw some udon/soba places do that.