We have read about Sanuki Udon from the various blogs , about the simple but delicious udon ( and also the good looking owner) but had never had the chance to make a visit, until now….
We made our way to Taman Desa, and headed towards Bukit Desa, and saw the Bukit Desa Condos on our right and on our left was a row of shop houses and saw a shoplot with the paper lanterns- ah..this much be it lahh…
It was about 8 pm and the tables were all taken, the waitress asked if we would care to share a table , we nodded and was shown to a table seated with a lone lady who had a bowl of soupy noodles before her and a novel , before I could spy on the title of the book that she was reading we were told that a table was available for us.
A dog eared menu was shown to us, and as both myself and Chunny are not familiar with Japanese cuisine, from the names, it was a bit of a struggle on what is what, kaarage ? what ah ..yakitori ? errr ? wakeme ? gapo dio …kakiage ?…thank goodness the menu had pictures to guide us.
Chunny decided to go for the house special with egg (RM5), and I ordered the Kakiage udon ( RM7), and we added : karaage and a singular ebi tempura ( prawn tempura). One can also buy freshly made udon at the Sanuki Udon, RM20 for 1kg which should be able to feed 7 – 8 people . Yakitori, skewered grilled chicken and other ‘spareparts’ of the chicken including the heart, the err..backside ( bishop nose) etc are are also available on the menu
We sat at the table facing the tea counter, where the waiter and waitresses were seen pouring and re-filling the teas.
House special with egg. Apart from the delicious looking wobbly half boiled egg, there was also a dollop of wasabe at the side of the bowl. The waitresses pointed to the sauce and chili powder and said that we could season the udon with these..
Kakiage udon, a large piece of kakiage –a vegetable fritter usually made with strips of onions, carrots and radish was served with the udon. I like the taste of the kakiage, the different vegetable contributing their unique flavour and the crispiness and the fragrant from the deep frying…ahh…The udon was very Q –which requires a bit of chewing and overall, an interesting texture. The miso soup that the udon was served in was not too overpowering. Not bad..
Karaage- don’t ask me how to pronounce this..this appears to be deep fried chicken. From the www, I found out that the usual way to cook this is marinate the meat with a mix of soy sauce, garlic and ginger, coat with seasoned wheat floor or potato starch and then fry them. There is a step by step pictorial instruction on how to prepare this dish from the website, please click here http://norecipes.com/blog/karaage-recipe/ . the verdict, the meat was wonderfully soft with a light crispy shell /batter. This was nice.
One thing that really get to me when visiting a Japanese eatery is everybody and everybody who works there will yell out greeting and thanks yous (or whatever it is that they yell ) whenever a patron enters or leaves restaurant. The fella who was taking care of the grilling yakitori skewers, the fella who was deep frying the tempura, the waiter who was refiling the teas, the waitress who was clearing the table, the waiter who was seating the patrons, the guy who was giving you change for the bill …everyone will be chanting and yelling in that high pitched cheerful voice….Grrrrr….
My camera battery went flat after the picture of my bowl of udon, arigatho Chunny for the pixs from your iphone !
Restaurant Sanuki Udon
9, Jalan Bukit Desa 5,
Jalan Klang Lama
58100 Kuala Lumpur
( Closed on Mondays)