Dotonbori-Imai is one of the representative udon restaurants of Osaka. This long-standing restaurant founded in 1946 uses a dashi (soup broth) that is so flavorful that the word “dashi” is synonymous with the name of the restaurant, “Imai.” The special characteristic of this golden-colored dashi made from seaweed from Hokkaido and mackerel from Kyushu is the condensed flavor of the dashi that also has a light and elegant taste. The deep-fried tofu topping udon is best known as, “kitsune-udon” and is synonymous with the city of Osaka. There is a wide variety of udon dishes available on the menu including “udon yose-nabe”, a stew with udon noodles that is cooked at your table as well as various seasonal specialties for you to enjoy at this famous restaurant any time you come.
The representative orthodox udon of Osaka
The rich and flavorful dashi (soup broth) uses top-grade ingredients like natural Hokkaido seaweed along with mackerel, round herring, and bonito from Kyushu. Freshness is the top priority at Dotonbori-Imai where nothing is pre-cooked. The star of this amazing restaurant is undoubtedly the elegant light tasting dashi.
Osaka’s representative “kitsune udon”
The signature dish of Dotonbori-Imai is the “kitsune udon” (700 yen) that is topped with two large pieces of deep fried tofu “o-age.” The “o-age” that soaks up the specialty dashi releases flavorful juices with every bite. The udon noodles are soft and slippery and the soup is so flavorful you’ll want to drink every last drop.
“Oyakodon” rice bowl that also makes use of the specialty dashi
The most popular rice bowl supported by loads of fans for generations is the chicken and egg “oyakodon” (800 yen). The gentle half-cooked eggs and soft chicken meat are enwrapped in the light flavored dashi and in the center is a rich raw egg yolk. This is a masterfully balanced flavorful dish that goes perfect with the accompanying pickled vegetables.