Located in the fresh Kuromon Ichiba market known as the “Kitchen of Osaka” is a toothpick-thin udon specialty restaurant called Kuromon Sakae. Osaka udon is well known for its soft and thin noodles, but Kuromon Sakae is the king of thin noodles. Originally these thin noodles were made so that they could be boiled quickly and served to customers without a long wait. The balance of the thin noodles and the Kansai-style light colored and strong flavored dashi soup broth is masterful. The most famous dish at this restaurant is the “ko-ebi mitsuba” which features a deep-fried mix of vegetables and small shrimp that top the dashi and add extra flavor to the broth. The simple “kizami udon” is another popular dish that is topped with thin slices of deep fried tofu.
Dashi soup broth is the life of Osaka udon
The most important aspect of Osaka udon is without a doubt the dashi soup broth which is carefully made by blending various kinds of bonito. The way the bonito are shaved, the thickness, and the part of the fish used are all important details for making the highest quality of dashi. The lightly colored but strong flavored dashi is an unbeatable match with the thin and springy udon noodles.
Adding some rich flavor to the elegant dashi with the “ko-ebi mitsuba”
The “ko-ebi mitsuba” (1,200 yen) is a udon dish that is topped with a deep fried “kaki-age” mixture of soft, small shrimp and Japanese parsley. The light tasting flavorful dashi goes perfect with the rich elements of the deep fried “kaki-age” and the aroma of the Japanese parsley. Add some thin noodles and you have a masterpiece.
Flavorful dashi with the simple “kizami udon”
For a simple dish to taste the flavorful dashi soup broth, try the “kizami udon” (800 yen) which is topped with thin strips of “kyo-age” deep fried tofu and thinly sliced wakame (seaweed). This dish has a light taste and effectively brings out the soft flavors of the delicious dashi.