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Most people would be familiar with "udon", the typically thick wheat noodles that most Japanese restaurants and chains offer. I'm not a fan of that variety, but Inaniwa udon, I absolutely adore.
Thin and slinky with a teasingly QQ bite, this variety of handmade udon hails from the Akita prefecture in Japan, and can be served hot or cold. My preference is certainly to have them chilled, and Imakatsu does an excellent rendition of these slurp-worthy noodles in a cold bonito broth that's light on the palate and very refreshing. Add-ons like onsen egg and mentaiko are a must as well!
Love the fatty cut of the meat. Glad that it's not dry and hard
[$16.80]
Normal fried pork w Mentaiko lor. But nice la. 👍🏻 #howtonotbefat #burpple
Something like Japanese scotch eggs? [$9.80] Not bad la. #howtonotbefat #burpple
What pleasures.
Great katsu served with different types of salt. Their katsu is different from the usual which uses half meat and half crumbs. They have thin crust but still remain crunchy.
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