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Dec 13, 2011 05:07 PM

Scotch Egg curry rice @ Tsuru, South Bank, London

Ground beef enclosing an egg with very soft yolks, barely liquid, battered in bread crumbs and deep fried, providing all the textural combinations of crunch, meaty softness, firm whites, and soft yolk, as well as the classic meat and egg flavour combination typical of the Japanese hamburg/hanbagu plates. Further enhanced by their mellow curry, with shredded raw cabbage for a crisp vegetal bite and contrast.

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  1. This is an apposite place to point out that Tsuru are opening a ramen restaurant in the near future, which is obviously hugely exciting... think it's going to be up in the city somewhere.

    9 Replies
    1. re: bodessa

      Cool - that's good news. Nagomi in Mayfair has been the only go-to place for me so far. Would be great to have more.

      1. re: limster

        they also do ramen @ roka on mondays

        1. re: t_g

          Thanks for the reminder - I really need to try it sometime soon. What kinds of broth? Are the noodles more thin and wiry or slightly thicker and curly?

          1. re: limster

            sorry limster! i havent been able to go because i dont work round there but i would be interested if anyone else has been?

            1. re: t_g

              No problem.

              Just tried the ramen again at Nagomi and it's gone downhill -- tonkotsu broth had too much salt and pepper, the thin noodles were softer than I would have liked. The slices of pork were excellent though -- tender, silky and fat. For lunch it comes with 4 exceptional gyoza with delicate crispy skins and juicy filling as a starter.

              1. re: limster

                BTW - is this for Roka on Charlotte St or Canary Wharf or applies to both branches?

                1. re: limster

                  It's Charlotte St. Downstairs in Shochu Lounge from 12-2 on Mondays.

                  1. re: Sharmila

                    Thanks. Tried it today - was quite goo. They had either miso or shoyu ramen and the thicker (Sapporo?) style of ramen. Noodles had a bit of curl and chew to them, fairly nice texture. The broth was a bit dark and heavy with soy sauce, but was otherwise fine. Served with excellent slices of char siu, rich and sticky, with meltingly textured fibres, slices of nori, bamboo shoots, mange tout, and finely sliced green onion. Not a bad deal for £8ish.

      2. re: bodessa

        I caught an interview with Kensuke Yamada on the Radio 4 food programme "In Praise of Stock".

        Apparently he wants to create a regional London ramen stock and is testing these out.

        They are testing a tonkotsu at Bishopgate on the 28th April.
        I would go but according to my better half our friend's wedding takes presidence.

        There's still tickets available for the 3 o'clock sitting.
        Would be good to hear feedback if anyone goes.