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2012-06-04
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Marufuku's fresh home-made udon comes in many incarnations. One of my favourite, when I'm in the mood for something beyond their simpler offerings is the niku (beef) udon. The menu indicates only a wet version, but a dry version is also available by request. The difference is that you get a reduced stock and a half boiled egg instead of a full bowl of broth (a very good trade-off if you ask me).The beef itself is semi-fatty and stringy like bacon, juicy and chewy. The stock is rich and salty, an
Marufuku's fresh home-made udon comes in many incarnations. One of my favourite, when I'm in the mood for something beyond their simpler offerings is the niku (beef) udon. The menu indicates only a wet version, but a dry version is also available by request. The difference is that you get a reduced stock and a half boiled egg instead of a full bowl of broth (a very good trade-off if you ask me).The beef itself is semi-fatty and stringy like bacon, juicy and chewy. The stock is rich and salty, and the egg is so fluffy-soft. At RM10, this is the most expensive of their udon offerings and they are known for prices that are friendly for the regular diner.
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