I had an errand to run at OCBC Bank (how convenient) and after I deposited the cheque, I nipped behind to look for Menya Hanabi.
It is a cosy little place, with conventional and communal sitting.
If you want to see the menu, you can visit my previous post. I wasn’t really sure what which mazesoba to order, so I simply tembak the Doniku Nagoya Mazesoba. And because I am greedy, I added two side orders – Ajitama and Cha Su.
I also got myself an iced green tea which was very diluted.
These were my sides.
The cha su had a smoky robust flavor.
The ajitama was slightly overcooked but I am not complaining.
Ah! My mazesoba!
It had fatty pork belly (woohoo!!), minced pork, raw egg yolk and some condiments atop the noodles. As instructed, I mixed everything up.
Then I added a bit of the kelp vinegar.
Then I stirred some more. After consuming the noodles, which were very chewy and stodgy (in a good way), I was left with some pork belly and loads of sauce.
So I asked for rice as is the way to go, and there you have it, more carbs in my bowl.
The whole idea is for the rice to soak up all the remaining goodness in the bowl.
I felt like a little kid. That’s how they eat or rather that’s how their mums feed them, right? Now, the taste of the sauce is very, errr… how to say, much like seaweed or kelp/konbu/dashi. It is not fishy, far from it but it is the taste of the sea. Am I making sense? hah..hah…
It was all right for me, not something that I would be rushing back for anytime soon. For those of you who prefer your food light tasting and not too salty, this mazesoba sauce could be a bit too strong for you. It was quite salty for me and though I do not mind robust flavors, this might not be my favorite.
