Our udon dough is matured overnight and needs time to prepare. We source ingredients to order from local farms.
For these reasons we stop taking orders at 11am Thursday for delivery the following day.
We make udon by hand in limited batches so can sell out.
Our Udon
Carefully calculated balance of flour, water, salt 1% makes a big difference
Matured overnight at precisely controlled temperature For the best texture and taste
Rolled and hand cut in the morning To deliver fresh the same day
Kotori at The Patch Menu
Kotori at The Patch
Kotori will be serving freshly cooked udon, toppings and sides at The Patch Beer Cafe on Wednesday 8th June from 5pm. Bookings here.
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MENU
Udon with Fish Dashi Broth and Beef
Hand made, hand cut udon in an incredibly deep fish dashi broth, made with three dashi combined to give layers of umami, served with thinly sliced juicy beef, cooked in our special flavour packed sauce, served with grated ginger, spring onion and shichimi (Japanese spice mix).
Hand made, hand cut udon in a vegan dashi broth made with kombu and toasted soya beans, served with juicy and flavourful marinated abura-age (soya bean curd) along with grated ginger, spring onion, shichimi and crispy tempura batter. Vegan.
A half aubergine scored and cooked until almost melting, then glazed with a special sweet miso paste and grilled until slightly caramelised, sprinkled with toasted sesame seeds.
Allergen info – Contains soy, sesame seeds
£5.50
Karaage
Free range, locally sourced chicken in a flavourful special soy marinade, coated in a very batter and deep fried until crispy, served with a punchy negi (Japanese long onion) dressing*
* Negi from Namayasai farm
Allergen info – Contains wheat, soy, mustard
£6.00
Edamame (V)
Edamame (young soyabeans in the pod) cooked in salt.Vegan.
