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Nabeyaki Udon

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moriminamimachikko Sep 14, 2001 01:59 PM

Where can you get the best nabeyaki udon in Seattle? I'm looking for udon noodles cooked in a rich broth with fresh kamaboko, tempura shrimp and veggies cooked in an earthen bowl. It needs to be served hot & bubbly and the udon needs to have taken on a brownish tinge from the broth. Have a huge craving for this dish. Can anyone help?

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    Piotr Orloff RE: moriminamimachikko Sep 16, 2001 08:23 PM

    There is a fantastic Japanese place in the Pike marketplace. I think it is on Pike, but I can't really remember, nor can I recall its name...but! They have what you are looking for! It is on the North side of one of the steep streets leading up to downtown from the market row.

    I was at I (Heart) Sushi on Lake Union last night and they appeared to have Udon as well, although I didn't see it on the menu and was disappointed that I had to eat nothing but sushi instead.

    5 Replies
    1. re: Piotr Orloff
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      Hiko Ikeda RE: Piotr Orloff Sep 16, 2001 09:16 PM

      Although I love udon, most of them on the West Coast is disappointing--to me, udon is based on very strong soy sauce broth.

      A half year ago the following review was in the Seattle Times, but I have never been there.

      Link: http://archives.seattletimes.nwsource...

      1. re: Hiko Ikeda
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        Hiko Ikeda RE: Hiko Ikeda Sep 16, 2001 09:33 PM

        Because of flexiability and simplicity, ways to cook/present nabeyaki udon in many of the U.S. may keep changing.

        Here is a not-new review.

        Link: http://www.citypages.com/databank/21/...

        1. re: Hiko Ikeda
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          sss RE: Hiko Ikeda Sep 19, 2001 11:42 AM

          Hi,

          I happen to be in the Twin Cities this week so last night I drove up to St. Paul to check out Tanpopo, the subject of th
          e review. It's a nice, small place not far from the capitol with maybe a dozen tables and a 5-seat counter. I had suno
          mono and nabeyaki udon. The sunomono ($3) was very good with cucumbers, nori, and some shredded surimi. The udon ($8.5
          0) was in a light broth, nicely flavored, and included a couple slices of tamagoyaki rather than a raw egg.

          It's definitely worth a visit if you're in the area.

          Best regards,

          Stephen Sugiyama

          1. re: Hiko Ikeda
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            moriminamimachikko RE: Hiko Ikeda Sep 19, 2001 02:25 PM

            Thanks for your suggestions for Saito's and Tanpopo. Will try them out when I get to Seattle next week. Sounds like Tanpopo makes teuchi odon (hand made).Since you seem to know so much about Japanese noodles, can you recommend a good ramen-ya?
            Thanks.

            1. re: moriminamimachikko
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              Hiko Ikeda RE: moriminamimachikko Sep 23, 2001 04:58 PM

              New Japanese restaurants whose doors will open in this fall may have better Nabeyaki Udon.

              Or some of old restaurants without Nabeyaki Udon may add it.

      2. s
        sss RE: moriminamimachikko Sep 16, 2001 11:00 PM

        Hi,

        I'm not sure about the desire for the udon to have a "brownish tinge" as the noodles (which are white, made from wheat flour) should be boiled separately before being assembled into the dish. For nabeyaki udon the noodles only simmer in the broth long enough for the egg yolk to set soft, perhaps a few minutes.

        Anyway, my first choice would be Sanmi Sushi (Magnolia at Smith Cove/Elliot Bay Marina). Fresh ingredients, prepared well, in a nice place.

        Some other places to try:
        Chinois (Queen Anne, Madison, ID/Uwajimaya) -- good, if sometimes uneven. QA location is often crowded.
        Nikko (Downtown, Westin Hotel) -- good if someone else is picking up the bill.
        Shiro's (Belltown) -- skip the udon and get the sushi.
        Maneki (International District) -- quiet, dark place, been in Seattle forever.
        Saito's (Belltown) -- maybe too hip for me.
        Aoki (Capitol Hill) -- decent, inexpensive.
        Arita (Greenwood) -- nice neighborhood place.
        Japanese Gourmet (Downtown, Pike Place) -- not gourmet and I don't think it's Japanese-run, but the food is OK.
        Koji Osakaya (Downtown, Harbor Steps) -- huge menu, lots of Japanese customers, so-so food.
        Hisago (Northgate) -- used to be very good, now only adequate.

        I'm sure there are lots of other places I'm forgetting.

        Best regards,

        Stephen Sugiyama

        2 Replies
        1. re: sss
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          moriminamimachikko RE: sss Sep 19, 2001 02:28 PM

          Thanks for the list of recommendations. I will try some when in Seattle next week. Does Sanmi Sushi serve their nabeyaki w/ a raw egg on top?

          1. re: moriminamimachikko
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            Hiko Ikeda RE: moriminamimachikko Sep 23, 2001 08:47 PM

            It is only $8.50!

            Link: http://nikko.citysearch.com/3.html

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