Kohei Kurosa serves udon and other beloved Japanese staples at his newly opened restaurant, Kuro

“I asked my Austrian colleague what he would like to eat during our last night in Japan,” said Kohei Kurosa, founder and manager of Kuro, Vienna’s latest Japanese eatery. “Udon. Kobe beef was good, but udon was better.”

The famous Japanese thick noodle soup has few outposts in Vienna and Kohei Kurosa is a pragmatic man. Coming from a marketing background, he saw that it was essential to understand supply and demand if you are seeking success. When he decided to enter the world of gastronomy and found his own place, he didn’t shy away from using his friends as guinea pigs – especially their kids. “Adults will eat everything, they’ll eat and smile because I’m in front of them, but kids don’t lie; if they don’t like it they’ll tell you.” Confident with his practical research, Kohei was certain that there was a market for Japanese comfort food staples, all too often overshadowed by sushi and maki in the West.

However, the decision to bring a bit of home to Vienna was not purely analytical: A bit of Heimweh (homesickness) was a contributing factor. “When you live abroad, you feel more connected to home.” The desire to bring a more everyday part of his homeland to Europe went well with the simplicity and ubiquity of udon in Japan, and after jumping through bureaucratic hurdles and assembling a team, two years later Kohei is pouring out a taste of home, one bowl at a time.


Kuro
7. Burggasse 18, Mon-Sat,
17:30 – 23:00


Recipe

親子丼 Oyakodon

(Chicken and Egg Bowl)

kuro

 

 

Pour sauce ingredients into a pan and bring it to a light boil. Add the chicken and mix. After a few minutes, add the sliced onions and simmer. Pour the beaten eggs gently along the edge of the simmering sauce and cover. Allow it to cook for about half a minute while lightly shaking the pan. Transfer the contents into bowls filled with rice, add the poached egg yolks and sprinkle with the sliced nori. Itadakimasu!

Ingredients (Serves two)

2-3 chicken thighs, deboned, cut into small pieces, skin removed

1/2 onion, thinly sliced

3 eggs, lightly beaten

Handful of thinly sliced nori (dried seaweed)*

2 poached egg yolks

2 bowls of cooked rice

Sauce

5 tablespoons dashi (Japanese stock)*

2 tablespoons sake

2 tablespoons sugar

2 tablespoons mirin (sweet cooking sake)*

2 1/2 tablespoons soy sauce

*available at Asian supermarkets