As a lover of both Italian and Japanese noodle dishes I was super excited to try this fusion udon on my Japan trip. It was a bit of a disappointment because while the flavor of carbonara was captured very well, the noodles were over cooked and not chewy/springy! Overall 3/5 (udon not being right texture really sinks it) and probably not worth the wait imo https://s.tabelog.com/en/tokyo/A1306/A130601/13225567/
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Live and learn, but the bright side is that you can take that idea and make it proper-like at home!
Is that a fried egg? Looks like a deconstructed carbonara.
There’s a restaurant in Shinagawa (city not station) that makes a white miso carbonara udon I like – [Mametaku](https://www.mametaku.com). Their chicken sashimi ain’t bad either, but that’s a bit of an acquired taste.
Sounds great on paper!
Hahahahahaha “fusion” hahahahahaha
Pass
Looks amazing tho
Are you in a holiday in Japan?
Perhaps the brothless udon you are accustomed to eating is the one that has had its slime removed with cold water after boiling. I believe that style of udon is kama-age, which means it is not rinsed with water.
That’s unfortunate since it looks fantastic