What do you eat for lunch when you're in a rush and barely have time?
Personally, I often stop by a station soba shop, especially my favorite chain, Irorian Kiraku.
And I usually order kakiage tentama soba. What makes it so good is the combination — the chewy soba, the crispy kakiage, and the rich egg coating everything.
But I still wonder which is better — stirring the egg into the soup, or pouring it over the kakiage.
Personally, I prefer pouring it over the kakiage, not into the soup.
But when I get my bowl from the staff, the egg is already sitting next to the kakiage.
Once the egg is sitting there, it's a little difficult to move it onto the kakiage.
So, if anyone knows the right way to eat kakiage tentama soba, especially what to do with the egg, please let me know.
