Oodles of noodles are up for grabs at Japanese streetfood specialists Sutikku Bowl, but their yaki udon and gluten-free rice noodles aren’t the only thing on the small but perfectly formed menu – don buri also helps to bring the bowl of the name to the table.
Let’s start there then. The Japanese “rice-bowl dish” traditionally consists of fish, meat and vegetables simmered together and served over steamed rice. Sutikku Bowl’s main menu lists three don buri dishes, all gluten-free: thinly sliced 10-hour braised beef brisket gyudon, teriyaki chicken breast and the plant-based charred aubergine in a sweet and sticky soy-based house sauce; they all come with sake-braised onions, beni shoga (pickled ginger) and dashi greens, for an umami hit. Another rice option is the katsu curry selection – coming in a golden crisp panko crumb are dashi-brined chicken, king prawns or the vegan sweet potato and spring onion. Specials we’ve spotted on our eagle-eyed Insta drooling (they know how to show off their wares!) include freshly caught Atlantic cod katsu. Also battered are the kar-age plates: chicken thigh or cauliflower pieces lightly coated in flour, or potato or corn starch, and triple-fried for a tempura type of dish, served with kewpie or Sriracha mayo and fresh lemon. So, those noodles. Chicken thigh, juicy prawns or crispy tofu are your choices, stir-fried with ginger, garlic and veg, then muddled with thick chewy udon noodles or delicate glassy rice noodles, own recipe yaki udon sauce and toasted sesame. Snacks and sides such as gyoza dumplings and skin-on fries complete the savouries.
Don’t, however, forget to leave room for pud. The crisp choux pastry puff filled with crème pat needs to be imbibed. Talking of which, there’s a selection of local draft and craft beers to accompany your food, along with a bijou but well paired wine list.
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