Shluuurrrppp! I love the sound a strand of udon makes as it whizzes from the bowl into your mouth. And the slippery, almost chewy texture of the noodle itself rewards you as you sink your teeth into a mouthful of springy, sauce covered noodle.
Udon may not be for everybody, but safe to say, all the people at Tamoya Udon in Liang Court were probably enjoying themselves. We definitely were.
There are 2 main types of broth. Bukake, fish broth seasoned with salt, and Sanuki, fish broth seasoned with soya sauce. One way to have the udon is plain, in either hot or cold broth. The Sanuki or soy seasoned broth is more intense than the Kake version. It’s good for the not-so-subtle palate and wonderful when accompanied by a platter of crispy tempura. Which, incidentally, is laid out for the picking in all its golden glory. Talk about fried-food lovers paradise, but watch the roof of your mouth!
The other way to have either broth with braised pork/beef. It also comes either hot or cold, but I recommend to have this version hot because the fat from the warm meat tends to coagulate in the cold broth; causing globules of oil to coat your lips each time you try to slurp up the noodles – not a good feeling.
By far the richest was the Kama Tama udon, freshly cooked noodles fished straight from the pot into a bowl of raw egg. The egg coats each strand of hot udon, cooking slightly in the process, adding an almost soft-boiled eggy element to the dish. A cup of Sanuki broth is offered for you to add as desired. The noodles in this dish seem almost more chewy because they come direct from cooking, compared to all the others where the udon is cooked, cooled and then added to the broth.
And if a half raw egg isn’t rich enough for your blood (or cholesterol level), order an extra portion of beef or pork ($4) and dump it over the Kama Tama. That would be the best version for me!