【無職60日目】Engish follows Japanese
今日は食レポです( ´ ▽ ` )ﾉ
先日のFAR受験日のお話です。
USCPA受験生の聖地、御茶ノ水
否、浪人生の聖地、御茶ノ水にて
うどんを食べました。
丸香というお店なのですが、
ここの温かいおうどんが本当に美味しいのですよ！
今、食べログ見たら百名店になってるしwww
まぁ、昔から知ってる人には美味しいと人気でしたけどね。
おすすめのうどんは、温かいうどんです！
大事なことなので2回言いました♪
なかでも爽太のお勧めは、釜玉うどんか月見うどん( ´ ▽ ` )ﾉ
都内でうどん食べるならここが一番美味しいかな。個人的にね。
え？都内じゃなかったらどこなの？って、それは香川県のうどん屋さん（おそらくどこでも）！
いやー、昔、香川に旅行行ったとき、特に調べたわけでもなく、適当に入った定食屋さんのうどんが
けっこう感動レベルで美味しかったので、香川県のうどんのレベルは段違いなんだと思う。
今どきの若い子風にいうとレベチってやつですな！
さて、話はもどり、丸香のうどんも都内の他のうどん屋さんと比べたらレベチです
男性女性問わず人気でいつも列ができてます。
が、回転も速いので全然並んでおけです！
もし、御茶ノ水に行く機会があれば
ぜひぜひ！
写真は釜玉うどんと野菜天とかしわ天です。
月見うどんも美味しいと評判♪
肉うどんとか、ちくわもあるよ！
とろろトッピングの釜玉も相当にうまいよ！！！(別日にも訪れて食べましたとさ）
うん、全然食レポになってないね。。。
ではでは！
You have to check this famous Udon restaurant in Tokyo, when you come to Tokyo:)
You can enjoy really tasty Udon here at Maruka:), which is located at nearby Jinbo-cho Sta.
enjoy♪
What is Udon?
Udon (うどん) is a type of traditional Japanese noodle dish that is immensely popular and loved both in Japan and around the world. It’s characterized by thick, chewy wheat noodles served in a savory broth, often accompanied by various toppings and seasonings. Udon is known for its simplicity, versatility, and comforting flavors.
Here’s an overview of udon and its key features:
Noodles: Udon noodles are made from wheat flour, water, and sometimes a bit of salt. The dough is kneaded and then rolled out before being cut into thick strands. The thickness of the noodles contributes to their chewy and satisfying texture. Udon noodles can come in various shapes, lengths, and thicknesses, depending on regional variations and personal preferences.
Broth: Udon is typically served in a flavorful broth known as “dashi.” Dashi is a fundamental ingredient in Japanese cuisine and is often made from ingredients like dried bonito flakes, kombu (kelp), and sometimes dried shiitake mushrooms. The dashi is seasoned with soy sauce, mirin (sweet rice wine), and sometimes a touch of sugar to create a balanced and umami-rich base for the udon.
Variations: Udon can be enjoyed in various styles and preparations, each with its own regional and seasonal influences. Some popular variations include:
- Kake Udon: Udon served in a simple soy-based broth with green onions and sometimes tempura on top.
- Kitsune Udon: Udon topped with sweet and savory fried tofu (aburaage) slices.
- Tempura Udon: Udon served with tempura, which are lightly battered and deep-fried seafood or vegetables.
- Nabeyaki Udon: Udon cooked in a small pot (nabe) with a variety of ingredients like chicken, mushrooms, and egg.
- Yaki Udon: Stir-fried udon noodles with vegetables, meat, and a savory sauce.
Toppings: Udon can be customized with a wide range of toppings such as green onions, tempura, grated daikon radish, shredded nori (seaweed), kamaboko (fish cake), and more. The toppings not only add flavor and texture but also enhance the visual appeal of the dish.
Cultural Significance: Udon holds a special place in Japanese culinary culture. It is commonly enjoyed at home, in casual eateries, and even at udon specialty restaurants. Udon can be a quick and simple meal or a hearty comfort dish, making it suitable for various occasions.
Udon’s popularity has led to its international recognition, and you can find udon restaurants and dishes in many countries. If you’re interested in trying udon, you might want to explore local Japanese restaurants or even attempt making it at home using store-bought udon noodles and dashi broth.
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