More noodles for lunch again in Azabu-Juban, there are different types of noodles in Japan and quite often restaurants will specialize in one type. Lunch was in a restaurant called Yamahan and their speciality is Udon which is a thick noodle made of white flour. It can be served hot or cold and with a variety of toppings.
Here you can see two dishes, the top is a hot version served in a broth made from Dashi (fish broth) which is then mixed with Shoyu and possibly Mirin. I ate the dish below so I am speculating to as to what was in the broth but have listed those typically used. On the side is that particular restaurant’s take on Kakiage which is a fritter of sorts made from Tempura batter.
I tried the Tororo Udon set which came with rice as well, mine was served cold. Tororo is a sticky white food made from grating a yam and is then flavoured to taste with dashi which was served in the pot at the bottom right of the picture. It’s then mixed and eaten with the noodles. It’s not something that you find it England so easily so that was part of my reasoning for trying it. I actually quite enjoyed it but did make a mistake of pouring all the dashi on in one go, I now have the impression that to add it incrementally or when needed be better.
I would have liked to return to try other dishes or even the same without the ‘all in one go’ mistake but somehow never did get round to it.