I ate seasonal "Beef Torotama Udon" at Marugame Seimen. Have the udon chilled to contrast with the hot beef. A fun cup like Marugame with a high degree of freedom of customization.
Beef tororo udon is eaten by entwining sweetly seasoned beef with tororo and hot spring eggs. There are two types of udon, cold and hot, and this year, "Tamatoro" udon, which contains onions in addition to beef, is also available. In both cases, the average price is 690 yen (tax included).
It's a little difficult to understand, but if you just ask for "Torotama", you will get no onions, and if you ask for "Tamatoro", you will get onions, so be careful when ordering.
This time, I will choose "Torotama" without onions. When you receive the udon noodles in a line, you can enjoy a lot of lush chopped green onions at the free topping corner, and a little fried balls.
The beef of beef and rotama udon is cooked by the shop staff in a pot with dashi stock in front of you. When I put chopsticks on the seats, it tasted like "sukiyaki". It's sweet and mellow when entwined with eggs. Surprisingly, it goes well with tororo and softens the strong flavor of the meat.
It feels like I'm eating "Shime no Udon" from the beginning after ordering a hot pot dish at an izakaya. However, combining hot beef with cold udon is an experience that cannot be done anywhere else.
The cool udon noodles are chewy and smooth, and you can eat more and more even if the outside temperature is high and you are a little bit tired.
It's very comfortable to alternate between slurping hot meat and then slurping cold udon noodles. A menu suitable for hot days.