凄まじい爆食いアニキ達が殺到する大阪屈指の行列うどん屋を営む鉄人店主の衝撃過ぎる1日密着 | INCREDIBLE NOODLES, Japanese Udon Noodles
Welcome! Come in. Here you go. 2 bowls of udon. Kadoma-shi, Osaka 7am. The owner opens the shutter door. Established about 50 years ago / He took over the restaurant from his mother. I covered “Mitsushima Shinuchi”. Shiitake mushroom Soft water Dried small sardines
It’s going to be mixed with eggs and udon. This prevents heat from escaping. This smells good. Sea kelp Green onions About 80 to 95 degrees of hot water can bring out the broth the best. Iberian pork Deep fried tofu It’s vinegar. This makes the broth mild acidity.
Udon noodles don’t get along with alkaline. It’s the best to boil them in acidic water with pH 5.5. This makes the noodle’s face shaped square. Using alkaline water can make the aluminium pot jet black. Vinegar can prevent it. Pak choi
Vegetables are being crispy and fresh by soaking them in 50 degrees hot water for 2 minutes. I don’t use particular flour. I choose different ones each time to make tasty food. 4 types of flour are blended and the blending ration differs each time.
I taste the dough in the morning and it’s sometimes a bit hard. In such situation, I fine tune the blending ratio the next day by adding flour that is chewy. You don’t want to spin more than 300 times to knead the dough. If you go any further, the gluten tissue will be destroyed.
Since the gluten is tense, applying sudden pressure can destroy the gluten tissue. So, I let it rest first to loosen the gluten. He lets it rest and is going to step on it after closing. Eggs Along National Route 163. The restaurant was moved from Mitsushima in April 2018. Here you go.
OISHITOKO-The delicious part of the udon. Thank you for waiting. Let’s finish up the curry. I’m turning on the stove. OISHITOKO-The delicious part of the udon. 2 bowls of udon are ready. Thank you. We got an order of 2 bowls of chicken curry udon. Your change is 3,000 yen. Shiso Japanese squash
These flour cost different for each. The most expensive one. The second most expensive one. The most reasonable one. This is my favourite one. It’s not the price, is it? A reason why these have different prices is the amount of ash contained.
Kaibun=Ash (The minerals contained in the germ and hull of wheat flour. When flour is burned, the proteins and starches in the flour are burned away, but the ashes remain.) A small amount of ash means the total amount of flour is little.
With Japanese sake, it’s pricy in the order of daiginjo, ginjo, and junmai. So, this one is like daiginjo. But it doesn’t mean it tastes the best. Since each of their textures are different, I blend them and fine tune them to find the best combination. It’s pretty tough though.
It’s a weakness of domestic wheat. The quality changes often. The previous flour was milled on October 15th. The amount of the protein was 9.4% or so. But this one, milled on October 29th, contains over 10% of the proteins. Over 10% of the proteins means less starch contained.
This makes the wheat pretty hard. It’s about to go bad. The rainy season in Japan bothers harvesting. Raining before harvesting turns the starch into energy. This makes all of the “Umami” escape from the wheat. That’s why you can get the stable quality of wheat in Australia, where they have no raining season.
In Hokkaido, where they have relatively few rainy days, the quality of wheat is stable. The previous restaurant was too big to run which was hard. Since my children won’t take over my business, I wanted to open a restaurant where I can do whatever I want.
The noodles stretch out more when the gluten is formed well. It doesn’t get cut. This is the gluten. Giving stress to the gluten makes the noodles get cut easily. Pressure cooked soupless noodles, Kimura kun Joto-ku, Osaka-shi I’m pretty busy as I run the restaurant all by myself.
It’s been 30 years since the restaurant opened at the Joto shopping arcade. I covered “Restaurant Hirano”. Fish cakes Today’s special is the oyakdon set. So, I’m preparing the chicken. You can save time and the chicken will be soft by lightly braising it. It takes time if you cook without braising it.
That makes the chicken stiff. I take the meat skin off in the first step since my late husband didn’t like the meat skin. Today’s special / Oyakodon set ($6.0) Grated ginger Hirano Open Tomatoes Hirano / Teishoku, udon and soba Green onions Deep fried tofu Here you go. Oyakodon set (Soba) Welcome! Fish cakes
Wakame Welcome! Kitsune udon Rice cakes Thank you. Thank you. Thank you. Kitakyuhojimachi, Chuo-ku, Osaka-shi There’s an udon restaurant that is located behind the Chuo Office. The closest station is Sakaisujihonmachi station. I covered “Fufutei”. First, I’m going to make the broth from sea kelp. The deep-fried tofu used for BK udon. Green onions
Vinegar White sesame Ginger Second floor Open Kamaage udon, BK udon, zaru udon Seaweed Welcome! Welcome! Daikon An egg Thank you for waiting. That’s the exact amount, 1,000 yen. Thank you. Welcome! Table for 3? Please go up to the second floor. Welcome! Fufutei / Kamaage udon, BK udon, Zaru udon Kamaage udon (Small)
Grated ginger Tempura bits Inarizushi BK udon Beef tendon Daikon An egg They close at 4 pm. We have a goal to be able to serve the food that people feel like “This is it! This kamaage udon is the best.” We barely manage being married. Daikon Higashinodamachi, Miyakojima-ku, Osaka-shi
I covered “Kamoichi” that is located in Kyobashi Chuo shopping arcade. Sea kelp Dried small sardines (Niboshi) Kamoichi’s noodle soup Green onions Kamotama rice bowl Grilled pork fried rice (Large) Red pickled ginger Thank you. Here’s the ramen and soba. Be careful. Here’s the large kamatama udon. Thank you for waiting. Be careful.
Kamo tsuke (Extra-large / 3 servings / 3 kinds of noodles) Kamo curry udon / Kamatama udon / Yoake ramen Here’s the kakiage udon. Higashinodamachi, Miyakojima-ku, Osaka-shi Udon Soba Hidekichi Kake udon and soba from $2.30 Stamina udon An egg Green onions Stamina udon Wakame soba Wakame Wakame soba Chili powder Here’s the stamina udon.
Thank you. Take care. Thank you. Take care. Here’s the kake soba with a serving of inarizushi. Thank you. Deep fried tofu Here’s the udon topped with kizami kitsune. Here’s the kakiage udon. Inarizushi 2pcs Here’s the tempura udon.
0:00 – 三ツ島 真打
1:07:27 – そば処 ひらの
1:23:29 – ふぅふー亭 中央区役所裏通り店
1:51:42 – 鴨いち
2:04:24 – 秀吉
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