UDON

This time, featuring Udon!

(!) Kokuwagata (東京都文京区本郷2-39-7)
Sanuki-Udon + some Vegetables Tenpura!!

(2) Sumita )東京都北区志茂2-52-8)

tuke men sytle, and Chicken Tempura and more!

Oniyanma (東京都品川区西五反田1-6-3)

tori-ten(Chicken-Tenpura) soo awesome!!

What's with nips and raw eggs

(T_T) guys, Udon...hate..??

(4) Nenotu (東京都文京区根津1-23-16)
awesome Sanuki-udon and tukemen

Try it, or come to Japan(^_^)/
raw egg is fine(*´∀｀)

or Try Niku-Udon(on the some meat)

Tenpura udon(Shrimpz)

sooo nice!

Cute panda.

hehehe

Salmonella not in japan eggs(^_^)/

raw egg is god (but we love hafl boild egg is better! haha)

i don't trust fishcake, it looks cute but terrible to eat

Someone's discovered Google Translate.

Oh look, it's eggs, noodles and fried shit. Big whoop.

Any food sounds like crap if you describe it like that.

Literally just finished eating Udon for lunch, didn't take a photo, feelsnoncontributoryman.

>Udon
>Poached chicken from last night
>Broth from poached chicken
>Egg poached in broth
>Ssamjang, again homemade leftovers
>Spring Onion, Nori and Toasted Sesame seeds as garnish.

Was delicious, even if not authentic.

>All the broths look simple in Japan
>Top rated places all in America taste like Campbells chicken noodle soup in comparison.

One of the major things in Japanese food is it looks simple but is actually very complex

how do I make some dank as fuck meat stock for udon/pho/ramen? I buy 0 added salt beef stock from the store and it's decent but even after adding a tiny bit of salt it doesn't taste fantastic.

Looks like you forgot to cook your eggs.

cant speak for clear broth but for tonkotsu making the broth without it getting dark is a fucking nightmare.

There's an episode of "Gordon's Great Escape" where they follow a master pho chef around.
They laid bare a lot of the essentials of the perfect soup.
Gonna go check to see if that's available on YouTube, as it's something I should download.

Anyway, there are ingredients that are only included in the cooking process, like bones, egg shell, and whatnot, which are removed from the final product.

Like said, Asian cuisine is deceptively simple in appearance, but the process and underlying science are anything but.

I just watched season 2 episode 2 "Vietnam" and they didn't say much about anything really. Do you have any sauce on that particular video?

I'm still looking, but it occurs to me that maybe I've got my series confused.
There was one episode where he discussed toddy, a liquor made from the fruit sap of date palms, if that helps narrow things down.
In the interest of full disclosure: I'm quite buzzed tonight.

Oishii thread, dude

i cant stand udon.

it has a slimy texture, and chewy like weak rubber.