August 6, 2009
Tokyo JUNKtion: Mugi-toro Don at MANGETSU
One of my most recent discoveries in Tokyo is Mangetsu, a tiny place that has a maximum occupancy of eight, one-minute from Hatagaya station that specializes in gyu-tan, or beef tongue.
I will post on their many beef tongue dishes in the near future, but this post concerns Mugi-toro meshi – a barley rice bowl topped with raw egg and yamaimo. It’s a gooey mess that is the perfect accompaniment to an oolong hai or beer. The texture is exactly as it looks – runny and thick. The taste is savory, pure umami! With the protein punch of a raw egg and the grainy, fibrous yamaimo over barley rice, it’s undeniable that this dish is pure nutrition.
I’ll let the pictures speak for themselves.
When ordered, you get a bowl of rice, a bowl with yamaimo and raw egg and a little plate of kimchee.
Stir up the toro-toro (ewey gooey) concoction.
Top the rice with the concoction.
Interior of Mangetsu.
MANGETSU
(No listed address)
1 minute walk from Hatagaya Station’s North Exit
3 Comments
I love how the Japanese celebrate slime- it just doesn't fly over here Stateside. And of course raw egg- never!!!
You've gotta try Yamahomo's famous neba-neba don sometime. Okra, natto, yamaimo, mozuku… it's the slime-lovers dream come true.
Lookin forward to the gyutan post, lady!
OMG, are you eating eggs now? I'm so excited! And a much, much belated super-congratulations! Looking forward to seeing you guys ALL OF THE TIME.
Kishi! Thanks for reading up!!! Weirdly enough, I am ok with raw egg. My aversion to egg is the gelatinous texture (i.e. especially the white part of a boiled egg). So there you go, I guess I kind of do eat eggs now (if they are raw and mixed in with something that doesn't accentuate anything gelatinous about the egg).