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
※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります
#うどん #そば #日本食
20 Comments
Great food🎉🎉🎉
「三ツ島 真打」を訪れたのは10年ほど前、まだ大阪府門真市水島5丁目1-8で営業していた頃。 移転後はもう訪れる機会はありません。
This guy is a nut bag with his water temp and crispness and fine tuning the dough in the morning. He wants to be a scientist when he's just a noodle making peasant.
Deep condolences for earthquake in japan 🙏
そば処 ひらの おかあさんワンオペ？？価格も安すぎ！！びっくり！！
退院したら食べに行きたいなぁ
👍🙂👍
SENSACIONAL ❤❤❤❤❤❤❤❤❤
真打は今や163号線を挟んだ斜め向かいにららぽーととコストコできたから人出がさらに増えたんだよなぁ……
門真市駅からだとららぽーと行くのにも通り道にあるし、日曜日の昼なんかはすごいことになってた記憶
圧力鍋で茹でるうどんは初めて観ました。時間が短縮されるのですか？
They are a well-oiled machine
Is it just me or does it look unusually pixelated, even on 4K? I can literally count the pixels.
Great video otherwise.
A lot of work. But looks good.
This a clean kitchen, ground, etc…It's proof that you can be a good restaurateur who prepares food well, and also a restaurateur who works in a very clean, controlled environment………/ この清潔な厨房、グラウンド、等々……料理を上手に作るレストラン経営者にもなれるし、非常に清潔に管理された環境で働くレストラン経営者にもなれるという証拠だ……。
Dirt is no guarantee of know-how
Cool
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三ツ島 真打
ここでやる前の店の時に、カレーうどんを食ったらおいしかった
おそろしく手際の良いワンオペおばちゃん、値段良心的過ぎるし、必ずいつか良い事あるよ(^o^)👌
1つ気になるの蕎麦の汁が少ない事、個人的に汁そばでツユ少ないのは嫌なんですねぇ😅😅
💯👍👍👍💯❤