具沢山でアッサリ仕立てのスペアリブうどん : Kaisen Chiba Ryouri Odendenden

I've had lunch at Odendenden Sakaemachi branch, which is opposite Chiba Central Park, but I've never visited this place for lunch, so I took a quick look at what kind of menu they have on offer. I discovered this and decided to visit the same restaurant for lunch for the first time.The lunch menu offers a variety of set menus, including the oden set that I had previously had at the Sakaemachi branch.I was also interested in the beef tendon curry and eel Yanagawadon. , Beef tendon and tofu are sure to be part of the set meal that goes well with rice, but I can't pass on the udon noodles. Along with the udon, there are other items such as clams, curry, namero clams, and even pork spare ribs. Medium I decided to try the ``Pork Spare Rib Oden Udon'' ■ Pork Spare Rib Oden Udon Although the udon was not cooked in a pot, it was served piping hot in a pot that reminded me of it.First, I took a bite of the dashi soup. And the gentle taste that reminds you of seafood.However, it must be oden.The taste of the soup stock itself is diluted, and aside from the stewed ingredients, it is a bit bland for eating udon.Next, the udon. I tried the udon, but the udon itself was very average.The main ingredient was not the udon, but rather the toppings.First, I decided to eat the pork spare ribs that soaked up the oden soup. The chikuwa is so soft that it melts easily, allowing you to enjoy the gentle flavor of the soup stock.Next, we have the chikuwa, which has a stronger seafood flavor than regular chikuwa.The chikuwa itself has a deep color, and not only does it taste good in the soup stock. You can feel the strong seafood flavor of the chikuwa itself. Speaking of the fourth batter of oden that has soaked up the soup stock, it is definitely the daikon radish.Although its size is quite large, it is also stewed softly and soaks up the soup stock perfectly.And today, it boasts the No. 1 heat. What turned out to be cabbage rolls. The cabbage itself soaked up the soup stock and was piping hot, but the minced meat inside was also piping hot, and I was chased by the heat from which there was no way to escape. Also, as I continued to eat the udon noodles, I found something interesting. In addition to the presence of condiments, it was topped with green onion and ginger, and since the flavor of the soup stock was not strong, the subtle changes brought about by these condiments could be tasted noticeably.I felt that it was not enough to enjoy it as udon. On the other hand, if you think of it as udon that tastes like oden ingredients, it's a satisfying dish. For information on store details and menus, please refer to this article: https://barconcertvienne.com/izakaya/42669/