衝撃のカツカレー肉爆弾！圧倒的なこだわりを魅せる極みカレーうどん職人の1日丨INCREDIBLE NOODLES, Japanese Curry Udon

0:00　得正 摂津本山店
URL　 https://youtu.be/43IohPGeyXQ
地図　https://goo.gl/maps/khyZomsZoxEaaur29
住所　兵庫県神戸市東灘区田中町1-2-9

42:43 令和食堂 正福
URL　 https://youtu.be/b87I5DtmjNM
地図　https://g.page/MasafukuReiwa?share
住所　京都府亀岡市古世町西内坪101

1:23:18 うどん工房 淡家 津名店
URL　 https://youtu.be/IALSHPHLAnE
地図　https://goo.gl/maps/CzswWJpJBW34GMsT9
住所　兵庫県淡路市中田551−1

1:57:09 伝統自家製麺 い蔵 岡本店
URL　 https://youtu.be/6ZVsIIS-Lmo
地図　https://goo.gl/maps/97GDEoSrFcRmoP266
住所　兵庫県神戸市東灘区岡本1-3-3

うどんそば 兵庫 京都 Udonsoba Hyogo Kyoto
https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

#うどん #町中華 #親子丼

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Higashi Nada-ku, Kobe / Tokumasa Settsu Main Branch Black pepper The curry left to sit overnight was prepared yesterday. They’ll serve this curry to their customers today. A flash-freezer This place is run by two at lunch times. At night, there’s only one. I used to work at a ramen shop before making udon.

I also worked at a fish shop for a year. The previous owner wanted to do something new, and was happy to give me this place. So I bought this place. Curry roux base I don’t know about other restaurants, but I was taught to add the meat broth to the curry. Grated garlic Onions

I let it sit for one to one and a half hour after it starts boiling. I keep it in the fridge overnight and take it out next morning. I don’t think udon or ramen should cost 1000 yen. Customers can make noodles on their own too.

So I thought we should have a lower price. It’s okay to have more than less, right? One out of ten will be a larger serving. Some people may think it’s too much. It’s probably just our branch. Egg rice is rice with raw eggs on top. Other branches have this,

But we’re the only place with extra meat. That takes up 90% of lunch orders. I buy the dough and roux from Tokumasa. The udon dough purchased from Tokumasa. I can use my experience. It’s the same. Having this restaurant changed my life. I strain this to take out bits from things like onions.

We’ve been using onions. But we changed things for the vending machine. The amount of onions are the same. I wanted to change the texture of the onions. Filtering it seemed to take more time. But now I filter the curry. This is the big serving. You can see that it’s thick.

It will sound lighter. You have to listen to the sound. The filtered curry is going to be kept in the fridge. Cream Croquette Tokumasa Curry Udon & Meat and Egg Rice Topping: Fried Prawns It’s my third time here. It was good. I came close by so I came to eat.

Fried Chicken, Bokkake Udon Cream Croquette Curry and rice is recommended for the take away curry. Warm it up for 5 to 6 minutes in boiling water. Japan, Kyoto Reiwashokudo Shofuku The owner of this store Negi-oil is added to the rice for fried rice Preparing the soup that comes with the bowl of rice

Preparation of soy sauce ramen sauce Preparation of fried chicken Open at 11:00 Preparation of dumplings Yakiniku hiyashi, single and set, chicken fried small Tenshin rice with soy sauce, small Tenshindon with soy sauce Fried rice (regular) Yakiniku hiyashi chuka Bean-curd soup seasoned with red pepper Stir-fried meat and egg

Sauce used to make chashu pork is used for soy sauce ramen This will be used in five days. When aged it turns into a good flavor Fried rice with crab Fried rice with crab Gyoza/masafuku soy sauce ramen Soup with aged soy sauce sauce sauce Chinese set I come here once in a while.

Masafuku set Ankake yakisoba Fried chicken Fried rice with crab Seasoned with garlic, soy sauce and sugar I made it with the image of a Chinese-style oyakodon Masafuku-don Since I was 16 I’ve been working at Ousho in Kyoto I became a manager when I was about 23 or 24 years old

When I left, I was manager at the first store at a place called Shijo Omiya. It opened in September of 2019. up to the present day. It was Corona right after we opened the restaurant, but It was absurdly hard I did a lot of hard work. Beer is cheaper on game days!

Fans of Kyoto Sanga F.C. On match days, the area is crowded with fans. Dumplings 3, chicken fried 2 chicken fried I come here every time there is a match. Cheers! Gyoza 2, Tenshinhan 1 Hormone yakisoba 1, small soy sauce ramen 1 Cold ramen noodles 1, grilled pork 1, tonkara 1 Hormone yakisoba

Karaage with grated ponzu Several times a week coming Sometimes come with family Sometimes it’s just me. I always order beer and dumplings Shrimp chili Chinese stir-fry with green pepper If there is a game at the Sanga Stadium, it is routine. Always have a beer here. Cheering.

If you don’t go to this store, you’re not going to win. That’s the rule now. My favorite is the dumplings. When I come alone, I eat Tenshinhan. Is Sanga going to win today? Hyogo, Japan. Rich in nature Awaji Island, Hyogo Prefecture Since 2010 , Udon Noodle Studio Awaya Tsuna

Preparation of beef for beef udon “Awaji onions.” With sweet and spicy sauce. A lot of onions and beef and beef are stewed Granulated Sugar Japanese Wagyu beef “Awaji beef” A large amount of Awaji beef is added to the pot The owner of the Awaya Tsuna restaurant

They use the same broth they use for udon It’s delicious because it has dashi in it. I’m going to cook it sweet and spicy. “Kitsune.” That’s pretty big, isn’t it? (Staff) It’s very big. Large size Kitsune Beef sinew Chicken tempura”toriten” preparation salt and pepper

Sprinkle with salt and pepper. Let rest for 24 hours Toriten to soak up the flavor Inarizushi Freshly cooked beef on top We had beef rice for breakfast Making udon noodles Udon dough is kneaded Matured about mid-afternoon. From there, we’ll start hitting the noodles. mackerel, Round herring”Urume”, Bonito”Mejika”, dried squid”Iriko”, Kelp soup stock

Finishing Dried Bonito”Hanakatuo” (For soup stock) Kombu, iriko, bonito 6 kinds of mackerel, urume, mejika (for soup stock) That and my love. (In all, there are) seven ingredients! Bukkake, Zaru Curry also this (I use) All based on this soup stock Stir-fried beef is added to the curry This curry is white soup

I use dashi soup stock to make curry Curry powder Rice Rice balls will be made Salmon Kelp cod roe Half-boiled egg used for tempura Tempura powder Awaji Island specialty onions prepared Awaji green onions In the interest of serving something local, I’ll give it a try. Meat and onions Green onions as well　

Eggs are also called free-range eggs Eggs from Awaji Island. The store’s special feature is the selection of ingredients with an emphasis on local production for local consumption Served at the restaurant Self-service tenkasu Kashiwa-ten Chikuwa-ten Kakiage” with Awaji onions Kakiage” with Awaji onions croquette Half-boiled egg tempura Shrimp tempura Squid

Eight kinds of tempura are lined up Bukkake dashi (warm) Udon dough, aged Opened at 11 sitting room counter Line of customers as soon as it opens Awaji beef bukkake Bukkake with meat Our popular menu Awaji beef bukkake Bukkake with meat Awaji beef bukkake udon noodles (warm)

The sweetness of onions and the flavor of beef are brought out in this dish. The beef is so tender. （It’s got a lot of beef in it. It’s delicious! It’s my favorite! Kama-tama: 1 regular portion (Children) Kake udon small Small Kake 1 Kake udon Kama-age udon” in a square square bowl

(Male customer) Beef udon noodles Beef 1 Our most popular Awaji beef udon Kama-age udon Udon noodles scooped directly from the udon noodle pot. Udon noodles dipped in hot water from the pot I came here for the kama-age udon because it’s so good! Udon noodles here are delicious! (Staff) What’s the difference?

It’s the dashi, right? It’s the softness of the noodles. Kitsune udon” with sweet and spicy “kitsune” on top Next, the popular Oyako-don,” Two eggs are used to make a Soft and fluffy egg A large portion of chicken meat Chicken leg meat Oyako-don” with free-range Awaji Island eggs. Very tasty!

While looking at the nature Eating udon Beef bukkake udon noodles (cold) large　 sweet and spicy beef with Bukkake with cold broth. Awaji beef bukkake udon noodles (cold) large Awaji Island free-range egg Egg bukkake udon noodles (cold) large Stopped by during my lunch break at work. Udon diner

(It’s) the first time I’ve been here. Awaji beef bukkake udon. Delicious! Kama-age udon Freshly kama-age udon hot udon noodles beef tendon simmered in sweet and spicy sauce. Awaji beef tendon Awaji beef udon noodles Awaji onion kakiage 260 yen Green onion Grated radish　 Ginger Tenkasu is self-service (Staff) What is this?

(Male customer) Kake regular Seafood broth is well seasoned. Kake udon A bite of homemade rice ball there Sightseeing Have a nice lunch Here we are. It’s delicious! Zaru udon Suji udon 1 Awaji beef suji udon Self-service Topped with grated radish Beef udon noodles with half-boiled egg tempura Filled with sweetness of onion Kakiage Plenty of Awaji green onions to serve

Dense and bouncy. Awaji Island free-range egg kamatama udon noodles Beef-filled bowl of rice topped “Taninndon” Three eggs used “Blissful bowl of rice topped with an egg. For a bowl of rice topped with an egg Basically, two eggs are used This makes it fluffy. Eggs are appetizing

Three eggs lavishly used “Egg bowl of bliss.” Soft and fluffy “Tanindon” This is my first time here. I work nearby. I’ve been curious about it for a while. I ordered a small udon noodles and Tanindon I’m a fan of the udon! (Female customer) Four udon noodles All four?

Feel the flavor of dashi Beef curry Awajishima onion curry udon Fukujinzuke Kaiware Chilled ume sauce Cold dashi broth Refreshing ume hiyashi udon noodles Self-service udon restaurant with a long line Zaru udon Hot, hot rice A lot of “kama-age shirasu” (dried young sardines) Kama-age shirasu rice (Male customer) Awaji beef udon

(Female customer) Blissful egg rice bowl Blissful egg bowl. Delicious! You used to come here all the time. I used to come here when I was little. Recently after a long time (I came) （Ten years (since I started going there) I knew this place was good.

(Staff) Do you have any recommendations for the menu? I knew it was simply delicious zaru udon Beef bukkake (udon noodles) today. The meat is really big. Shining brightly “Blissful egg bowl.” Sansai udon (I asked for) (Staff) What’s that on top? Fried shrimp Comes alone There’s no local diner like this in the countryside.

I don’t really have a reason to come here. I come here because it’s good. Take your time to savor the udon Regulars Delicious. (Staff) How do you like the shrimp? Delicious. (Female guest) Udon noodles with wild vegetables (Staff) Is the size normal? (Female customer) Yes

Full of delicacies from the mountains “Sansai udon noodles.” Thick, large size Kitsune udon Tanindon First time Looked it up on the map and looked it up on the food log. (Staff) Where did you come from by the way? Osaka. It’s so delicious! Udon noodles Small, medium, large. Meat udon Topped with half-boiled egg

From Osaka Customer with 3 women Yum! Delicious! Noodles sticky! (Today, the three of us…) I said, “Let’s do like a day trip.” It took me 2.5 hours to get there. (Staff) Is it different from Osaka udon? (The noodles are) sticky Delicious meat! Onions, too. Open until 2:00 for lunch

The following evening hours are Open from 5:00 p.m. to 8:00 p.m. (Female customer) Awaji beef suji udon Size? regular size Kakiage Kashiwa-ten Self topped with green onion Beef broth Beef broth oozing out Awaji beef udon noodles 780 yen Beef tendon Followed by The very popular “blissful egg bowl.”

Three eggs are used A true egg paradise. First, two eggs are put into the bowl Soft and fluffy Egg cushion over hot, hot rice. Only the yolk is scooped up and dives on top of the rice. Blissful egg rice bowl, 570 yen

A bowl of rice topped with a soft egg and tsuyu sauce Hot and fluffy rice Golden and shiny Eggs free-range on Awaji Island If you put it together with a lot of rice It’s a bowl of rice topped with a bowl of eggs.

And Awaji Island free-range egg kamatama udon noodle 430 yen with soy sauce Glutinous noodles Kashiwa-ten (tempura) 250 yen, kakiage 260 yen Superbly satisfying! Awaji onion kakiage Seasoned for 24 hours Chicken leg “Kashiwa-ten”. Thick and juicy Satisfying Toriten. Thank you for watching! Kobe,Japan

Known as one of the leading residential areas in the Kinki region, surrounded by the sea and mountainsåç A student town with many university campuses Approximately a 3-minute walk from Settsuhonyama Station on the Tokaido Main Line Since2006, Izo Okamoto The Executive Chef will be on duty. 9:00 a.m. A day at Izo begins.

Izo Okamoto Executive Chef/Motohiko Higashino (44) Slicing sea bream Preparing shrimp for tempura Cutting a slit on the belly side A twist to raise the shrimp straight up Flattening the shrimp Tempura them to make them taste good Udon tempura, yes.

It is better to have a certain amount of tempura powder on the udon noodles. the more the tempura is on it, the better it tastes in the broth. The flavor of the dashi should be absorbed by the batter. so that the batter absorbs the flavor of the dashi broth.

So we increase the surface area (of the shrimp) so that the batter sticks to it. Preparation of duck meat Stringy parts removed Grilling from the skin Duck browned to a golden brown Grilled duck meat is vacuum-packed

Craftsman from Vietnam / Mr. Ain (Duck meat) is vacuum packed and put into the low temperature cooking machine there Low-temperature cooking. We’re going to cook it in the low-temperature cooking machine Duck cooked at low temperature Marinated in dashi broth sauce. The juice from the duck meat is also added to the marinade

Finish marinating thoroughly Preparation of roux for curry udon noodles Special blended powder Making curry roux from powder This is the same as in a Western restaurant, but by heating it up a bit. It has a unique smell. I feel a strong commitment to making a roux from powder Curry powder

Adding curry udon soup stock little by little Rikimaru Ramen (ramen Rikimaru) in Nishinomiya 20 years ago. It was the first. When we were trying to create a new business That’s when we created Ikeya Restaurant. And Ikeya Diner went smoothly. And two years later, Okamoto (where this restaurant is located) is a nice place

I got a nice place to live. A one-rank higher udon shop I was asked if I would like to make it. This (Izo) is the third restaurant, right? Yay! This is ready! We’ll split it. Roux for curry udon noodles is ready.

The roux is used to make the famous “white curry udon” and other dishes. The preparation is now complete and we are ready for a short break. Vietnamese artisan / Mr. Trung /. Temporary frying of chicken tempura. Chicken tempura is fried Fried food is deep-fried twice to order for a crispy finish.

Then deep fried Tonkatsu preparation Batter liquid Pork loin dipped in batter solution Seasoning beef brisket. Sugar Soy sauce Mirin (sweet cooking rice wine) Ingredients are prepared while simmering 10:00 a.m. Izo Okamoto Store Manager/Kantaro Miyaji (27) Eight kinds of appetizers. (Director) You have a reservation for a banquet tonight, don’t you? right? That’s right.

(At night) we have a lot of banquet guests Colorful arrangement Eight kinds of appetizers Beef tendon that has soaked up the flavor Sweet and spicy aroma fills the kitchen soup stock made from fish or vegetables (e.g. dashi, katsuobushi) Store 2nd floor, noodle-making room （We have two kinds of udon noodles, thin and thick.

We let the customers choose. Especially bukkake udon and cold udon. Thin noodles (those who ask for them) Thin/thick noodles Thin noodles and thick noodles Customers can choose the noodle that best suits their taste. Homemade pickles (Pickles are also) pickled from scratch This is white curry udon (potato paste)

This is black curry used for white curry udon This is sea bream broth Dashi broth using sea bream as a base Everything from wakame seaweed to everything else in small portions. （I don’t know how many kinds of dashi there are. But we serve new udon every three months. Preparation of ochoko sushi

About 6 cm/ Ochoko sushi is small sushi in an ochoko Sea bream, hamachi, salmon, and kanpachi cut into small pieces Products designed to provide all the ingredients. Finally, the preparation is over. 11:00 a.m. The restaurant opens. Down the hallway at the end of the curtain…

It leads to the upscale interior of the restaurant Climbing the stairs to the second floor… There is a tatami room and semi-private seating Customers arrive one after another as soon as the restaurant opens Start cooking Izo’s most popular menu item, katsudon Ume salt sauce Homemade sesame ponzu

Seared fisherman’s bowl with sumptuous sea bream Yes, please! Please! Izo’s most popular menu: Katsu-don (pork cutlet served with aged dashi broth) Seared sea bream bowl with ume salt sauce I was going to have udon today, but it turned out to be katsudon (Director) Is it sea bream? It’s a snapper! Delicious!

In the cold winter, I often eat something like nabeyaki udon I also eat a lot of seasonal foods. And the classic chiku-tamatama tempura. Delicious no matter what you eat. Customers and orders never stop coming in Oyako (donburi) Katsu (donburi) Uber. Yes~! Yes, seat 3, it’s oyakodon!

Half-boiled egg on top of a bowl of rice with an egg Root vegetable kakiage 3-dish bowl Yes! 3 shaved root vegetables! 2 root vegetables, large! Root vegetable kakiage bukkake Please! Three pork cutlet bowls are finished in a handy manner. Regular serving, please! (Staff) Excuse me!

It’s a bowl of pork cutlet served on top of a bowl of rice, please! Local high school students eating the very popular katsudon Busy time continues! Yes please! Adult kappa ebi sen Anago-ten (conger eel tempura), so large it protrudes from the bowl Tendon served with two kinds of sauce Tendon, please!

(Staff) Excuse me, please! (Staff) This is Edomae tendon! Edo-mae-tendon (bowl of rice topped with tempura) The best in Okamoto Popularity You’ve made a reservation. (Director) With reservations! (Director) How do you like the taste? Tendon today (ordered) Karaage-juju, large portion. Large portion “Shio-karaage-jyu bento box lunch box.”

Yes, pork cutlet served on top of a bowl of rice! Yes! Udon-no-ya’s golden dashi maki tamago Yes Uber (order) Dashimaki. Giant shaved tofu with lots of root vegetables. Heavy traffic, lol. Elevator is used to deliver food to customers on the second floor Duck meat that has been marinated thoroughly is grilled

Duck loin steak Bukkake suji and deep-fried eggplant, fried burdock root Yes! I’ll give you the dishes (upstairs)! Yes, sir, I’ll give you the food (upstairs)! suji and fried eggplant bukkake hot, large portion! Sinew and deep-fried eggplant bukkake Gobo kakiage (fried burdock root) Yuzu Thin noodles, large portion, please Tenzaru: 2 bowls, please!

Add green yuzu peel for aroma. Tempura udon Tai dashi 2 chou aagari please! suji and deep-fried eggplant bukkake　 chiku-tama bukkake Please cook! Onigiri please! Onigiri (rice ball) White curry please! Yes please! Handmade curry soup hidden under white sauce Handmade curry soup hidden under white sauce Please!

Udon noodles with green onion and chicken salt Please! Toriten Large serving, please! bubble ponzu Yes, Izo gozen 2 chouzens are made! Yes, please! Root vegetable kakiage bukkake thin noodles! Yes yo! chrysanthemum Yes, please fry up the gozen! Shrimp and kiss tempura Aonori (green laver) Tororo gohan Izo gozen is the 4th seat

Tempura agarimasu! Tempura udon and with grated yam and rice Izo gozen/ It’s hard to believe it’s an udon restaurant (high quality) Tsukezuki-dashi (a side dish) I think all of this comes with with a soft drink. Tororo gohan/tempura udon Mistress eating freshly fried tempura dipped in dashi broth (Staff) Sorry to keep you waiting

(Staff) It will be deep-fried amadai soup stock. Deep-fried amadai soup stock Salt Husband eating tempura with salt (Staff) Excuse me, sir. This is shrimp and kiss tempura from Izo Gozen (Director) Various dishes are coming! Izo Gozen The menu changes depending on the season. This is a cheap price for 1980 yen! Delicious!

The soup stock is delicious in Kansai style! And don’t forget the polite send-off! Two rice balls, white curry udon Fried yam, bowl of rice topped with sea bream Yes yo! Fried hokuhokuhoku yam (Director) Do you come (to the store) often? It’s a great patronage, isn’t it? I love Izo’s rice balls.

(Derector) I see! (Fried yams) I’ve never had them before, but you’re eating them It’s easy to bring kids here. Everything tastes good. And you can choose your noodles. And the thickness. I’m asking for thick noodles. (Director) Always with thick noodles? Yes, sir. And if it’s thin, it’s easier for kids to eat.

Second serving! Don’t put vegetables in it! Here you go. Dried plums Ume kelp udon noodles, please! Kelp Ume kelp udon noodles Jewel of the sea, sushi rice cake Yes, udon noodles with kakiage bukkake Please! Since there are many families I sometimes have moms’ parties upstairs. We have guests with children and

And students (there are a lot of them) I’m just trying to figure out how to do it there. And it’s the speed of the offering. I mean, it’s an udon restaurant.

The quality of the hall staff’s customer service is also important to us. We are very conscious of the quality of our hall staff’s customer service. Tenkasu Egg tempura over rice (Staff) Excuse me. It will be toriten bukkake Delicious! Egg tempura over rice. (Director) Tamagotenkake Gohan! (Director) How do you like the taste?

It’s so delicious! Chicken tempura bukkake (Staff) Do you have more than your order? Yummy! Thin noodles when you come here! (Director) When you come here, are they thin noodles? Yes. beef sinew Hakata beef gobo udon Hakata beef gobo udon noodles, please Please! (Staff) Thank you very much! Thank you for the food!

We look forward to seeing you again! Please! Please, please, please! We don’t forget the spirit of service to your children! (Director) That’s cool! Candy! (Director) Candy? I got all kinds of candy! (Staff) Thank you! Thank you! Chicken tempura bukkake Chicken tempura bukkake (thin noodles) 990 yen Jewel of the sea, sushi rice cake

Salmon Roe sea urchin Udon noodles with foie gras on top Udon noodles with foie gras on top of duck meat 1298 yen Sea gem: Rice cake sushi 418 yen Pop-up toro taku/takuan/tuna toro Popping toro taku/takuan/tuna toro TOROTAKU that pops out 990 yen