Street Vendor Style Kasu Udon “Kasumaru Fukushima store”

I visited the shop “Kasumaru Fukushima store”, which grabbed my attention time every time I went past it.

“Aburakasu” (“oil-cake”) is a dish local to southern Osaka.
It is a tasty and highly-nutritious food that is made by slowly deep-frying cow intestine in oil and removing any excess oil, concentrating the meat’s inherent flavors. It is characteristic for the edges being crisp and aromatic, while having a unique, jello-like texture inside. Udon using special-made soup stock developed through time and effort topped with this “aburakasu” is called “kasu udon”.

I use it frequently in cooking at home. Putting it in miso soup toppings brings out its richness and makes it more delicious, and I really recommend it.

■ Curry Kasu Rice Bowl (with small udon) 750 JPY
The curry kasu rice bowl with a large cut of aburakasu plopped right into it has a rich taste and it goes phenomenally well with curry! *\(^o^)/*
It has a deliciousness with a spicy bent and smooth texture in the mouth. *\(^o^)/*
Crushing an “onsen tamago” (“hot-spring boiled egg”) and mixing it in makes the dish milder and even more delicious.