超絶の肉すいラッシュ！黒毛和牛１日１５キロ使用の肉メシ食堂が感動レベルの旨さだった丨Osaka’s soul food Osaka Gourmet “Niku Sui“

超絶の肉すいラッシュ！黒毛和牛１日１５キロ使用の肉メシ食堂が感動レベルの旨さだった丨Osaka’s soul food Osaka Gourmet “Niku Sui“

Thank you for the meal Thank you for the meal At first, I thought I would open a udon restaurant Osaka, Japan
20 minutes walk from Uenoshiba Station Sakai City’s first meat sushi restaurant Made with Japanese black beef and carefully selected dashi
The best meat soup in Japan Egg on rice, meat soup speciality
Yamaya Opening on February 1, 2023
This is the second year 8:25
Start preparation Only lunch on weekdays, so 5 sho We do it on Fridays and Saturdays at night
10 sho It’s all dry now
10 sho is not enough First, we wash the rice Rice is expensive and it’s hard Let’s not roast it in oil Staff) Let me get used to it At first, I was thinking of opening a udon restaurant I was originally a tempura chef
for about 10 years I love udon I was thinking of opening a tempura udon specialty store I was employed at a tempura restaurant, but I remembered it about two years before I quit as the manager. I started making my own dashi after that. I made dashi after work. About a year before I quit, I ate at a certain udon restaurant. It was so delicious that
the udon restaurant there I can’t win this Maybe that’s why I gave up on udon Because I still wanted to do something on my own The next thing that came to mind was that I like meat soup Then I’ll go for meat soup But then I thought I had to make some stock for the meat soup And I started all over again I ordered about 15 bottles of soy sauce from around the country to use for the stock Staff) So it’s totally different after all? Completely different It’s a soy sauce shop in Nara
and it’s outstanding Our lives depend on it It’s called Nishiki soy sauce It’s light soy sauce
and it’s outstanding I have 200 eggs for making dashi sushi rolls today I’m thinking about getting some chickens Eggs for tamago kake are a different matter They’re Kyoto brand eggs The ones for dashi sushi rolls are the regular kind Do you know how many eggs a chicken lays in a day? Staff member) No, I don’t know I don’t think it’s possible to do it with just 10 chickens We need a lot of meat We use about 15 kilos of meat a day On weekdays
Just for lunch There’s no food waste
at all. This
I used to do this at night Now I only do it on Friday and Saturday I do it on Tuesday, Wednesday, Thursday, Friday and Saturday
at night When I was doing this
there was a lot of food waste People don’t read it at night (Open at night)
Only on Friday and Saturday If that happens,
then customers will concentrate on Friday and Saturday, and I feel bad for the customers, but
I’d like to open only on Friday and Saturday I wonder what it’s like
at a store with this capacity I don’t know if they’re relocating or going to another store I think it might be better to spread out the customers a bit My wife is pregnant now She’s going to have a baby next year She’s on maternity leave now With her mother With two part-time women who are not family members With one high school student It’s hard to do it
Because my wife’s mother is with me I have to be careful I know it’s rude to say it’s hard to do it
But it’s not hard to do it I have to be careful So even if a cute customer comes, I can’t smile I’d hate it if someone reported me Increase the amount by about 10% 200
200 on weekdays Until now, I’ve only been getting about 160 on weekdays Customers also started saying “I wanted to eat dashi sushi rolls” Staff) Then they’ll run out while we’re open Ah, that’s right
They’ll run out while we’re open Every time
That’s right But cracking eggs while we’re open There are no eggs to crack while we’re open
I’d crack them all The point is, we don’t have the space
It’s small The eggs come in boxes
So there’s really no place to put them Because we handle two types of eggs I’ll wait until the business closes I want everyone to eat dashimaki That’s why I’m thinking about raising chickens It’s been two years since we opened, but the price (of eggs) has stayed the same It’s a relief that the price doesn’t go up or down The problem is rice Rice is in trouble right now Staff) Is it getting expensive? That’s crazy Compared to this time last year
it’s almost twice as expensive It’s twice as expensive
It’s doubled This is meat soupMix the dashi stock into the rolled omelet. Staff) The beef bowl is Angus. That’s right.
Black Angus. The beef soup is Wagyu.
Black Wagyu. Use large eggs. Stir while mixing the dashi stock. I’ll move the rice. (I’m from) Izumi City
next door But his wife is from Sakai
so it feels like I’m the one who married her The tempura restaurant (the previous restaurant) was also in Sakai Staff member) Sakai is a great place, isn’t it? It’s a nice place I think it’s a nice place I used to come here a lot, but
it’s completely different when you live there What I feel The people are completely different too Izumi City and Sakai are next to each other, though It’s not a question of which is better or worse Yeah
It’s completely different There are a lot of merchants in Sakai
There are quite a few famous stores I don’t want to end up in Sakai The main store is the most important one
I’ll keep doing my best I’ve decided to do it in Osaka (city) next Nishiki soy sauce from Nara Meat soup Compared to udon and soba restaurants,
there’s probably not much bonito They say it’s 3% I also did it with that ratio at first, but
when I tried to combine it with meat soup I realized that if I used too much bonito, I started this thinking that it would be good I guess everyone does the same thing when they start I guess I had to try and error a little at a time For the past two years At first, they just served it quickly like a udon restaurant Now they do it all the time It’s like they boil it and squeeze it out They also skim off the scum from meat As you eat, the flavor of the meat comes out more and more It’s hard to describe, but I tried it many times As I made it and ate it over and over I realized that it was the broth I had in mind for meat soup When they first opened, they would come earlier to prepare The reason is that I spend a lot of time worrying My wife really asked me if I was cheating I wonder if anyone understands my worries I filter them out I remember now
At first I mixed in mackerel and other things Squeeze it all out Chili peppers to be used in new dishes Staff) Ah, but it’s delicious
Wow, it’s spicy It’s spicy, isn’t it?
It tastes good though Oh, just water. Staff) Sorry.
Thank you. In a soup stock that doesn’t allow eggs. I refuse to do that.
Because it changes the flavor of the soup stock. You won’t be able to taste the meat at all.
By adding eggs. Putting in the seasoning I prepared yesterday Eliminating food waste Ours is almost completely free
so food waste It’s not as I expected
but it’s as I imagined 10:24
My mother-in-law and the employees are cleaning Wagyu beef used in Nikusui Branded eggs for raw egg rice Preparing the head of a beef bowl Staff) It’s really big
Kujo green onion But it varies They can be big or small Kujo green onions for simmered meat 11:00
Open Meat simmered meat and egg on rice set
1100 yen Meat simmered meat set (meat simmered meat and beef bowl set)
1400 yen Draft beer
450 yen 1 cup of sake
460 yen For the time being, we will only be open on Fridays and Saturdays Fully booked Put in the tofu Welcome
Sorry to keep you waiting, please come in Sorry to keep you waiting Beef soup and egg on rice set
1100 yen Dashi soup infused with the sweetness of Japanese beef
Heaps of toppings Finished it all in no time, even the dashi soup This was my first time
He’s been here a few times The broth was delicious There’s a lot of meat
It’s not really meat I came here just to try the meat soup On Instagram
On social media It was delicious The line never stops The egg yolk is very dark I thought it was an expensive egg that I couldn’t get at home The eggs used in the egg rice are
Kyoto brand eggs The egg yolk is said to be extremely sweet When you add tofu
the water and fat separate After that, you have to skim off all the scum. Skim off the scum diligently. Meat soup platter
Plenty of volume. 12:17 There’s a whole piece of shoulder rib It’s in a different place,
so I separate it like this The part with fat and the part with meat on the edge I’m busy skimming the scum Hey hey
I’ll pass, I’ll pass Dashimaki Sorry, it’s dashimaki Many customers share with their companions I ordered a set of egg on rice and dashimaki egg Staff member) How did you like it? It was really delicious There was a lot of meat in it It’s quicker to do it with a spatula They pile up
so orders Okay
I’ll get another one Yes Thank you for the meal
Thank you very much Come in
Come in Thank you
Thank you very much Meat meat set
1400 yen Don’t forget to take a photo A set of meat sushi and beef bowl
Very filling If you want to taste meat
This is the only choice for its volume Eat it all in one go Staff member) Are you nearby? No, it’s Amagasaki. Staff) Then you went out of your way to come to this store. Staff) What did you order today? I wanted to eat meat soup So I ordered the meat and meat set Staff) The meat and meat set was changed from egg to beef bowl Both the head and the rice were piled high The meat and the broth were delicious Dashimaki Tamago
450 yen Filled with dashi
and incredibly delicious I’ll pass
behind you Thank you for the meal Thank you for the meal Staff) Even the regular amount of meat is very large I ended up using 15 kilos of meat just today But on Sunday I’ll use twice that I’m going bankrupt
I’m going bankrupt Today’s sale is over Yamaya’s specialty meat soup A dish worth waiting in line for a long time An exquisite dashi soup that the owner has repeatedly improved You can also change the flavor using table condiments A shop aiming to expand into Osaka with its two-pronged approach: dashi-flavored meat soup and rolled omelet Delicious! I love meat soba Nara, Japan
About 8 minutes by car from JR Kasagi Station Known as the birthplace of “Yagyu Jubei,” a samurai from the Edo period who was featured in the NHK Taiga drama The oldest restaurant in Yagyu-cho… Established in 1961
“Jubei Shokudo” The shop’s name comes from Yagyu Jubei, a swordsman from the early Edo period. The shop also has a beauty salon next door. Shop owner Masuda-san Right now it’s in full bloom. I think it’s the best time to see it. Yagyu Iris Garden
Yagyu-cho, Nara City, Nara Prefecture Iris flowers are in full bloom in June Since ancient times, they have been revered as the “flower of the warriors,”
so they are a fitting flower for the swordsman town of Yagyu Director
In this heat,
they bloom and fall in a flash I wish it were cooler,
but there’s nothing I can do about this heat There are also hydrangeas in the garden After seeing the irises, many people stop by Jubei Shokudo for a meal. 9:19 A retro interior with a sense of history Popular dishes include udon and soba noodles As soon as they start preparing to open… 9:25
There was a group of cyclists in front of the store It was an hour and a half before opening time, but
they welcomed us in if they could Staff member) Is there a time when you can come even before opening hours? Be flexible! Can I have some chilled candy please? Three chilled candies I also ordered four zenzai sweets Wife The wife is in charge of cooking If this person stops making them,
the chilled candies will be hard to come by Gentle sweetness and the aroma of ginger
Refreshing taste Hiyashyame 350 yen A Kansai summer tradition (Beauty salon) Customers Is it okay? Wife) Oh well. I’ll do it by myself. There are customers at the salon. Her husband works mainly at the salon, so she helps out at the restaurant in her free time. Zenzai 550 yen The sugar after sweating is the best. 9:55
Started preparation work a little later than usual Staff) What if customers come before opening time like today? I say “Come on in!” I can’t turn them away by saying “Not yet” I can only do what I can The menu may be limited, but I’ll accept it I’m a kind-hearted person, so Dried bonito flakes Make soup stock Shiitake mushrooms Yam for grated yam Mix it finely in a blender This is a secret soy sauce We pour the secret soy sauce that has been passed down for generations
over the grated yam to give it a light flavor. We do this after the customer arrives,
so we put it back in the fridge after rubbing it. Staff) What is the secret soy sauce? It was opened 63 years ago
by (my husband’s) grandfather The recipes from that time
have been added to and added to Thank you very much Thank you for the meal I’m going to recuperate
and go cycling again 10:00
Part-time workers arrive at work Seasoning with sugar, etc. Udon soup stock is ready Green onions grown in the backyard Shiitake mushrooms are ready Still preparing side dishes Pumpkin stew Peel and cut carrots Kouya tofu Butterbur stew Transfer to a Tupperware In 1971, the NHK historical drama “Haru no Sakamichi” was filmed in Yagyu-cho. The big star at the time, Nakamura Kinnosuke, used the room on the second floor where we lived to change clothes and prepare for filming, and apparently used it as a dressing room. This is a photo of Kinnosuke and his family.
It has history. When “Spring Hill” was being filmed,
Yagyu-cho was visited by many tourists. Tourist buses came every day, and the place was overflowing with customers. I heard that there was a part-time worker who only opened udon packets. Yagyu-cho used to be overflowing with tourists, but recently it seems to have become famous again for something. Don’t you know “Ittoiwa”?! What! Haven’t you seen Demon Slayer? It’s Itto Rock. If you go up there, you’ll find the Yagyu family grave. If you follow the road, you’ll find Itto Rock. People take photos there and dress up as Tanjiro. If you walk a little way up the mountain from the store, There’s Itto Rock, which looks just like the rock that appeared in “Demon Slayer: Kimetsu no Yaiba.” It seems to have become a hot topic among Demon Slayer fans. Many tourists visit Yagyu-cho to see Ittoiwa Rock. The owner’s haircut was successfully completed. Opens at 11:00. Jubei Udon and Soba 700 yen
Meat Udon 700 yen Chinese noodles 750 yen
Curry udon 700 yen Tororo set meal 1200 yen
Oyakodon 700 yen Nikudon 700 yen
Tororo rice 650 yen There’s a customer right outside the shop… Apparently he’s meeting a friend at the shop The rice is cooked.
9800:13:06,783 –> 00:13:10,566
Customers keep coming in 11:15
All the seats filled up in no time Staff) It’s full right after opening
Hey! Thank goodness! Boiled soba noodles
Rinse in ice water Grinded yam made with secret soy sauce The specialty
Chilled Jubei soba noodles 750 yen Chinese noodles 750 yen Staff) What is the most popular? Of course, the mountain vegetable set meal
Tororo set meal, Jubei udon It’s hot right now
So I’d like chilled Jubei udon or soba Staff member) What do you recommend, Mrs.? I’d say the mountain vegetable set meal or the grated yam set meal, which I cook with all my heart every day I can eat a variety of vegetables Homemade stews that come with the mountain vegetable set meal and grated yam set meal Mountain vegetable set meal: 1,200 yen I’m happy with the special mountain vegetables and soba set… Even in the hot weather, I kept eating I drank up all the broth and finished it all I ordered the yakisoba set meal yakisoba sauce The Naniwa set meal of flour and rice is complete Yakisoba set meal 950 yen Meat udon 700 yen The owner is in charge of serving the food The customers are coming in non-stop Beef udon Tanindon 700 yen Cold Jubei soba Staff) What did you order today? Cold Jubei soba Staff) How does it taste? Staff) How does it taste?
It’s delicious! Because it’s my first time here (I’m going to Hanashobuen)
This 63 years of secret soy sauce Dad’s a bit too much food
But it’s okay! You’re probably in that age group where you eat a lot, right? Tororo rice bowl + mini udon 900 yen Everyone is enjoying the tororo This is a mini soba set I ordered a set of tororo rice and mini soba It’s really delicious
It helps get the alcohol out of your system Staff) How does the meat soba taste? Delicious!
I love meat soba Staff) Are you on your way home from something?
Are you heading out somewhere now? Golf Golfing from lunchtime
Enjoy Three guests Ordered two chilled Jubei udon noodles and one Jubei soba It’s hot, so the chilled food goes down well The food arrives The quail is split and mixed with the udon noodles Slurp it down Sweetly stewed shiitake mushrooms and grated yam with secret soy sauce
are a nice accent! This is hot Jubei udon Jubei udon 700 yen Tororo set meal 1200 yen Wash the dishes while you have free time Wash them quickly A regular customer comes to the restaurant Curry rice 650 yen Curry comes with miso soup Staff) Do you always come here for lunch? Not always, but I come here often
About twice a week Staff) Is there a menu item you would recommend? Everything is delicious The Tsukimi Udon is also delicious
I’ve tried almost everything Tsukimi Udon 550 yen Maybe talking made me want to eat
I ordered more Soft udon
Light and comforting broth Fried noodles (single item) 750 yen Zaru soba 650 yen Two of these shiitake mushrooms are placed in the shape of the Yagyu family crest, the “Nikaigasa” Jubei udon, inspired by the Yagyu family crest Jubei udon 700 yen Shiitake mushrooms with a rich flavor The mild broth seeps into your body I finished it in no time Making meals for the staff Today’s meal is tempura bowl 15:00
Closing up 15:11 Closing The old-fashioned diner
was full of human warmth. My favorite saying The proverb says that God is in the details Osaka, Japan
7 minutes walk from Tanimachi 4-chome Station A udon restaurant run by twin brothers who have wheat allergies Established 14 years ago
Udama Tanimachi base Udon for lunch
French food only on Saturday nights Twin owners work at the same time Selected as one of the top 100 udon restaurants Staff) Do you two do it together in the morning? Yes Staff) Are you brothers? Yes Starting with washing the rice Staff) Do you use this machine to cook rice? Right Staff) What do you use rice for at lunch? There are rice bowl dishes Next, udon soup stock In terms of production area, it’s in the south The core of the flavor I want to get the core of the flavor This is the flavor, or aroma. This is dried mackerel and dried urume. Pour in the soup stock. When this starts to boil, remove the kelp. Skim off the scum. About 20 minutes in total. This amount is about 28 liters It takes about 40 minutes with this heat It will be left on for 40 minutes The temperature will rise slowly Then the kelp will dissolve more easily So I cover it to speed things up. Preparing the chicken breasts What are you going to use this chicken for? This is chicken tempura Removing the tendons Staff) Are the separate parts also going to be tempura? This is basically chicken tempura We can’t get big ones here There’s a small bowl of chicken tempura, so I went for that A lot of chicken is cut up The owner, Toru, makes the noodles and manages the business. His younger brother, Masaru, is the chef and in charge of cooking Preparing the noodles Other udon shops They grab the noodles and smash them We don’t do that It looks soft It gets crushed easily if you press it Without banging It’s really annoying though lol When I take the noodles, I don’t grab them It’s like I’m just adding them Unravel them and stretch them I dust them with flour every time Laying them out It has a lot of moisture It also takes a long time to rest
2 to 3 days The moisture comes into contact with the wheat It penetrates all the way to the center
Gluten is formed And it gets tangled This creates a dough that is elastic and tightly connected. This is just before it boils. If you do this alone, it will have no flavor. In the end, the glutamic acid and inosinic acid in this are multiplied. If you do only one, it will have no flavor. Inosinic acid only comes out at 96℃ It only comes out at this temperature
so I’ll boil it once We only use this for dashi soup The base for bukkake is different Staff) It’s getting a little colder
so maybe it’s coming out more? It’s about four times different. Cover and simmer. Staff) What do you use for the stirrer in here? Soy sauce, sugar, salt, mirin The rice is cooked Once the rice is cooked Cut it into small pieces
and let air in The surface will be crispy It smells amazing, right? Nicely trimmed noodles I use half-fresh oil, the one I used yesterday, for fried chicken, etc. I keep this in the fridge I’m going to put in brand new oil here So for tempura and shrimp, this is the basic choice There’s the issue of coloring For fried chicken, it’s a bit The oil that I used and colored is better The fried food colors well and has a rich flavor There are already people waiting for the store to open. 14 seats at the counter Wine, rare for an udon restaurant 11:00
Open Sudon noodles 800 yen
Hiyakake noodles 900 yen Fried chikuwa with a warm egg 830 yen
Fried chicken 1050 yen Yuzu-scented pork and green onion udon 1100 yen Weekday-only fried chicken and mayonnaise rice bowl set 1000 yen Four women visit the restaurant Prepared a warm egg I ordered yuzu-scented pork and green onion udon and chicken chikuwa bukkake Chopped yuzu peel in soup stock Thin fried tofuAlso simmered together Pork is added Cooked chicken tempura to put on top of the bukkake Mayonnaise instead of eggs Staff) Did you feel the hardness of the noodles? I boil it for about 13 minutes (Touching it) is just a guide Nobody tells me Because there’s no God I set a timer to estimate how long it will take to cook As expected, it goes back and forth It should be boiled a little longer It should be a little firmer You need to keep an eye on the state of the boiling pot Green onions are added The chicken tempura is fried Let it cool Finally, add green onions
Yuzu-scented pork and green onion udon is complete Chikuwa and chicken tempura are deep-fried Cook the thick parts The green parts are to retain the aroma First, take a sip of the soup Then take another sip Then slurp up the noodles Pick up some chili pepper from the table to change the flavor Walk around the table Take a sip of the soup that has changed in flavor My favorite saying The proverb says that God is in the details Attention to detail The customers are from a wide range of ages Staff member) You also put mayonnaise on the fried chicken Egg replacement You can’t adjust the amount per egg You can make as much as you need this way Chicken tempura bukkake Chikuwa tempura Mix in curry broth Warm chikuten bukkake Ordered chicken chikuten The chicken has yuzu pepper in it There are three pieces of chicken tempura There are three different flavors When it’s chicken, it’s one slice Random, mainly yuzu pepper Staff) How does it taste? It’s really delicious Staff) Do you come here often? I come here occasionally It’s got a nice chewy texture Deep-fried shrimp They also cater to foreign customers Ordered cold chicken and chicken curry Pouring curry Staff) How does it taste? It’s really delicious Staff) How did you find out about it? I just looked it up online I was planning to come here I like udon Staff member) Is it different from other udon restaurants? The chewy noodles and firmness are completely different The chicken in the chicken tempura curry udon is so tender Chicken tempura mayonnaise rice bowl Staff member) How does it taste? It’s delicious Delicious It was delicious Two young people came to the restaurant Chicken tempura with toro-tama Curry chicken tempura This was my first time here Staff) How was the taste? It was really good The best udon I’ve ever had The chicken tempura was really good too The broth was delicious This is my first time coming here It’s smooth and chewy Staff) What do you two recommend? The broth An old acquaintance came to the shop Is it okay to come to the back? When I was a businessman in my 20s He was the managing director of a client company We’re only one year apart in age It brings back some memories My previous job was hellish in the middle of summer We both overcame that kind of thing. Staff member) How many years have you been building? About 10 years. I’ve been doing this without any training. I don’t have a master. Staff) so I don’t have any fixed ideas. There are no rules like “I have to do this as an udon shop.” Slurping udon Fried chicken and mayonnaise rice bowl A bowl of rice from a set that came later Slurping it in vigorously Ask your daughter Staff member) You came from Tokyo, right? Yes Staff) Is it different from udon in Tokyo? Completely different The softness and the taste of the tempura are completely different. Staff) Which do you prefer? This one I’ll come visit again It’s early, but happy new year. Staff) Excuse me, but how old are you? I’ll be 45 next month. Staff member) How long has this shop been around? It’s been 14 years since you opened when you were 31 It’ll be 14 years in February next year I wonder if you did 11 years in the Umeda underground mall Staff member) Has the store gotten a lot bigger? The old shop was only 16.8m2 It was really small We did everything there The most we had was 130 people Staff member) Have you been together since your brother opened the shop? 223
00:33:20,083 –> 00:33:23,533
It was just the two of us who opened the business Staff member) Weren’t you surprised that he suddenly decided to open a udon restaurant? There was a base originally My parents ran a soba noodle shop in the 3rd Building for a long time Arrange the noodles Chicken tempura 1050 yen
Onsen egg 100 yen The gentle aroma of the broth The batter for the fried chicken and the fried chicken are different colors because different oils are used. The carefully extracted kelp stock
You won’t be able to stop eating. Freshly made, chewy udon noodles. A taste that seeps into your body. Rich fried chicken. Tender and juicy chicken tempura The inside is flavored with yuzu pepper, which adds a nice accent Large chikuwa tempura Lunch service ends Udon noodles are prepared It’s like the minced meat has hardened a little. I kneaded this on Friday, two days ago. I already use this machine. When I make noodles in the morning, they get covered in flour. When it’s sticky, I layer it. It’s woven together like this, so it becomes layered. It forms layers, which then become flat again. Then you fold it the other way. Both sides come in, so it becomes uniform. The more layers you make, the harder the fabric becomes. It becomes hard. That is, the density increases. The gaps disappear. The ones that are not fully stretched are folded again like this, and stretched. There are always small gaps in the dough. If you do that many times, the density increases
and there are no gaps. Because it becomes solid as a material It just becomes hard It doesn’t have the elasticity when you eat it Normal people would do it again here
but I quit It’s a little loose. There are gaps, right? It’s layered like this, isn’t it? Because of the uneven layers This part remains hollow even after it’s boiled. This part becomes soft. This is where the moisture is trapped. This is why the inside is so fresh and chewy. Of course, the dough itself is elastic, but The air escapes and moisture enters. The purpose is also to create a secondary elasticity. I wear this dust mask If you inhale wheat, you can go into anaphylactic shock It’s fine if you eat it, but If you inhale it as a powder, it’s terrible I do it because I have no choice In the near future, we won’t be able to do it anymore Depending on the day, it’s completely impossible I tell my regular customers that now is the time I don’t know when I’ll be unable to do it anymore I definitely won’t be able to do it for two or three years The rate at which it gets worse is much faster I wear a dust mask while I work Right now I put in 3600cc as standard I add 50g more or a little less depending on how it feels Room temperature water Apple cider vinegar Don’t use rice vinegar or anything like that This is already 1% of the amount of powder Stir Water has been added It feels mushy It feels like it’s well-hydrated
It’s not powdery I’ll press it tomorrow or the day after tomorrow
and make the noodles This one was made this morning Time is passing It’s still spreading amongst these The surface when pressed and cut It’s more bonded like this It’s not dry I think it’s moist When it gets like this, the inside is matured
and it doesn’t bounce back Wheat flour becomes noodle dough
303
00:42:19,633 –>00:42:23,750
Staff member) I’m allergic to wheat, but I know more about it than anyone else. The wheat manufacturer knows more about it than I do. It’s just udon noodles. When you say fish and vegetables, They’re products of the earth, aren’t they? Products of the earth and sea. Meat and other things are heavily involved with human hands but it’s different But this (wheat)
can’t be done by itself This alone it’s not like you can just munch on this It doesn’t taste good if you just dissolve it in water It doesn’t taste good if you bake it There’s nothing you can do about it You can’t be irresponsible about it It’s also important to know intuitively that it’s good Have a thorough discussion with the manufacturer Where is this from?
What is it made from? What process did it go through to get to this state? What technology did it have to get to this state? What is the manufacturer’s intention? I try to understand each one in my own way. If possible, we should try to bring out 100% of his potential. So that means exploring ways to do it. Staff member) Did he have a wheat allergy from the start? 328
00:44:12,733 –> 00:44:14,816
No. After I started I started to realize that I had a wheat allergy After I started doing business About eight years later I feel like I sneeze when I touch flour. At that time, it wasn’t so bad
but it was just occasional. The frequency increased About four years ago When you measure flour, it flies around. When I was measuring it, I couldn’t stop sneezing I thought I had a wheat allergy I went to an ENT clinic and they told me I definitely had a wheat allergy I started out with a simple attitude Once I started Initially it was really boring Even though we were in the middle of Umeda Even though we were in the middle of Umeda
We didn’t get more than 30 customers in a day We were open day and night
We didn’t get more than 30 customers Only about 15 people came There were times when I really didn’t know what to do There were customers who came at that time The regulars Because those people were there I couldn’t quit I couldn’t quit, so I felt like I had to keep going somehow So if you compare now to the beginning I’m doing something completely different When I think about it now, I wonder if I was making money from that Well, there are still customers who come from back then I’m grateful We also have customers who come in like that every day We’ve been doing it almost like we’re guinea pigs A store run by a mysterious person They had the courage to jump in Looking back now I can’t let those people down My wheat allergy is getting worse I feel like I’m still trying my best It’s Osaka udon made by twin brothers
You should definitely go. This is my third or fourth time Thank you The broth is delicious It was worth waiting in line I’ve always wanted to try this
udon noodles made with freshly shaved dried bonito flakes I wanted to create a place where people could experience the deliciousness of dashi. Osaka, Japan
2-minute walk from Yotsubashi Line Kita-Kagaya Exit 2 A restaurant where you can eat limited edition udon noodles at a bonito flakes factory on the first Sunday of every month Osaka Dashi Factory Good morning This day was the day before the opening day. Owner and CEO Koichi Hirota If you put rice in hot soup stock and cook it again, the rice grains will get all mushy. By rotating the rice at a slow speed in a kneader, you can make chewy udon. Water is added little by little. The udon dough is left to rest for a day in preparation for tomorrow’s business. Weighing it out precisely. Factory manager (dashi master)
Matsuoka Katsuo At first there was no entrance, but now it’s like a food stall, made of vinyl. A simple table. Staff) Tomorrow’s (table) It’s all made It’s going to shake, so I’ll put some soy sauce in the box to weigh it down It’s cheaper to buy a table
It’s a waste of time Opening day
6:15 Since I was born, Matsuoka’s dried bonito flakes have been around When I became a businessman, I started going out I started drinking (the broth from other udon shops), didn’t I? No. I grew up thinking that this (Matsuoka’s bonito flakes) was normal, but I realized that it wasn’t normal. I got a job at a cafe restaurant and worked there for about three years. I joined Style to learn about management. That’s how it went. 6:47
Preparation begins. First, we roll out the dough. Staff member) It feels moister than yesterday. We roll the dough out by rolling it over and over. These two are the standard Osaka dashi. This is the dipping dashi that changes every month. It’s just real kombu I think the kombu flavor is not that strong Staff) Yes, yes I want the quality of the bonito flakes to really stand out Cook rice Put in the dashi stock from the rice Adjust the amount carefully This one is a little thicker, so
use more dashi packs Let’s season the dashi These two are made with shaved mackerel Depending on the fish, there are sun-dried ones and smoked ones Smoked Naturally dried Employees at work Good morning Number of seats
14 seats 9:30
Distribution of the day’s menu and numbered tickets Is that okay?
C-1, please. Standard Kake Udon
450 yen Monthly Kake Udon
650 yen Kayaku rice or bonito flakes rice
300 yen Large serving of noodles
150 yen Numbered tickets are distributed from 9:30 on the day
Choose your preferred time slot Opening
10:15 Fully booked in an instant If you haven’t been here yet
I’ll be there Kitsune udon + bonito flakes rice
900 yen The noodles are slightly thin and very chewy Freshly shaved bonito flakes
Excellent broth Served within 5 minutes of ordering Customize to your taste with table condiments First, the broth Delicious I slurped the udon with complete concentration The broth was delicious I drank the whole broth I’m from a remote area of ​​Osaka Staff) Where are you from? Sennan City I left home at 6am It was so delicious It was worth coming Staff) What are you bringing? Dried bonito There’s some left over so you can take it home Staff member) Well, it looks like we’ll be able to enjoy it for a while It’ll take us hours to get home again Ibusuki dried bonito Shaved with a special machine You can put it on rice
or take home any leftovers Ordered bonito flakes rice and udon noodles Together with the udon noodles
I also had bonito flakes rice Bonito flakes rice
350 yen A delicious dish where you can feel the aroma of freshly shaved bonito flakes Rice with bonito flakes and udon noodles The sweet fox fried tofu was also very delicious Sweet fox fried tofu
150 yen Udon noodles with sweet fox fried tofu
600 yen The soup stock that soaks into the noodles is a perfect match Hello! Kayaku no Kitsune Don’t forget to take a photo Thank you 11:30
Long line This is probably my third or fourth time Staff member) What did you order today? I heard they had a limited edition one, so I wanted to try that Also here
they have rice with vegetables and rice with bonito flakes It’s so delicious I really like the rice with vegetables here I had rice with vegetables today Staff) So last time, With egg and bonito flakes Take that home and make it again Kayaku gohan
350 yen If you order it as a set with udon,
50 yen off A dish that customers rave about and will definitely be coming back for. Many customers share the mixed rice and bonito rice. Just two more people left. Thanks for the meal. Thank you.
Thank you. Thank you for the meal 15:10
Clean up Bye Staff member) How long has this restaurant been open? It will be three years in December I really wanted to make udon noodles with dashi made from freshly shaved dried bonito And that was the trigger I wanted to create a place where people could experience the deliciousness of dashi I think if we do it once a month, we can continue doing it. I want as many people as possible to know how delicious the dashi is. Staff) There were a lot of people who said they had been here a few times. We do have repeat customers. If there wasn’t a demand, we would have quit. But because it’s so popular with customers and they’re even promoting it We also sell dashi packs It can be used for miso soup, hotpot, stews, etc. The great thing about Osaka dashi is that it can be used for a variety of dishes We want our customers to use it for a wide range of purposes, from commercial use to home use Kitsune udon
600 yen Niku udon
700 yen The owner has been familiar with bonito flakes since his childhood It was a one-of-a-kind udon restaurant that is loved by many customers.

0:00 堺）卵かけめし 肉すい専門 やまや
地図　https://maps.app.goo.gl/fgzQUQ2b8nNRr7Vo9
住所　大阪府堺市堺区旭ヶ丘中町１丁５−１７ シャトー旭ヶ丘 1階
URL　https://youtu.be/mFZXwLC7r54

27:43 奈良）十兵衛食堂
地図　https://maps.app.goo.gl/GPQXc1gTeBDJNXvt9
住所　奈良県奈良市柳生町８３−３
URL　https://youtu.be/35HHV0Lhwxo

1:00:09 大阪）【閉業】Udama 谷町base
地図　https://maps.app.goo.gl/mdN6q8R53JX9ESGE7
住所　大阪府大阪市中央区北新町３−２ アルベルトビル
URL　https://youtu.be/IU5NUrvBToo

1:47:29大阪）大阪製だし所
地図　https://maps.app.goo.gl/7k9fyfrg2AJCEim68
住所　大阪府大阪市住之江区北加賀屋１丁目２−２３ 大阪だしの削り節加工場
URL https://youtu.be/Q4WvjtIHMGM

うどんそば 関西 Udonsoba Kansai
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g

#肉すい #だし巻き #日本食 #大阪グルメ

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