Kuromon Sakae
(Source: 黒門さかえ)
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.
(Source: 食べログ)
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.
(Source: 食べログ)
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.
(Source: 食べログ)
(Source: 黒門さかえ)
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.
(Source: 食べログ)
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.
(Source: 食べログ)
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.
(Source: 食べログ)
