神戸）注文殺到天ぷらラッシュ！！朝採れの海鮮が堪能できる大人気セルフサービスうどん屋に密着丨Tempura and Udon Restaurant : Japanese style

0:00 神戸）嘉兵衛うどん製麺
URL　https://youtu.be/J2KrpTroOrk
地図　https://goo.gl/maps/TeV1QcSDmC5g5YGV8
住所　兵庫県神戸市須磨区高倉台1-1-5 テラスマ内

1:18:07 京都）更科本店
URL　https://youtu.be/kCFMU_cTj3Q
地図　https://goo.gl/maps/rPhF8qVLvBr34pyW7
住所　京都府京都市中京区中筋町483

1:58:12 神戸）南京町 民生
URL　https://youtu.be/YPWidvBXpiM
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住所　兵庫県神戸市中央区元町通1-3-3

2:29:26 神戸）山陽そば 板宿店
URL　https://youtu.be/bF9fbtF4Zx4
地図　https://goo.gl/maps/P3aNGKv4itRxS5Jj9
住所　兵庫県神戸市須磨区平田町3丁目4−14 山陽板宿駅地上

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

#うどん #天ぷら #中華料理

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I want to eat this! Yummy! It’s soooo good! Hyogo,Japan. Iwaya fishing harbour Akashi-Dai over 6 kg Japanese amberjack (species of yellowtail, Seriola quinqueradiata) Fish arriving at the fishing port are carried Tomoakemaru Here you can taste freshly caught seafood Fresh sashimi, seafood rice bowls, and Tempura with sea bream is popular.

Awajishima tempura bowl with sea bream sashimi, 2,618 yen Fisherman’s seafood rice bowl, medium, with sea bream tempura, 3,278 yen The sea bream is prepared and delivered to our affiliate restaurant Delivered to “Kahee Udon.” Kobe,Japan Kahee Udon Seimen.

It is an affiliate of Tomoakemaru. Self-serve udon store” where manager Minami, who has a background in Japanese cuisine, shows off his skills. Salt water for udon noodles I measure the salt concentration every day The salt concentration changes the firmness of udon and so on.

I adjust it according to the temperature and other factors. Salinity refractometer Udon noodles are made with one shot water addition Come to the store before 7:00 a.m. Manager Minami prepares the udon Sorting out the dough When you step on the dough Flattening To make udon noodles firm “foot stomping.”

Stepping on the dough once Letting it rest for about an hour I fold the dough once more About 60-70 degrees is the best time for the broth to come out. At a constant temperature of about 60 degrees for about 20 minutes. After boiling

To transfer the flavor of the ingredients to the water the best.(Adjustments are being made.) Bukkake dashi broth (hot) I don’t want the rice to crack when I’m washing it. Wash them carefully one by one so that they don’t all break. This is the jar for the rice balls

Or a jar for rice bowls a jar for tai meshi I vary the hardness of each rice. Rice cooker for rice bowls Varying the hardness of rice As the texture changes the taste Add oil (Oil is added because) it makes the rice shiny and To keep the rice from sticking to each other.

Tai-meshi is cooked in udon noodle broth (Sea bream for tai meshi) cleaned Clean and wash the snapper in hot water. (If you prepare it that way), you can cook a beautiful tai-meshi Add oil This is wakame seaweed, which we pick ourselves in the spring. without salt

I think you can tell by looking at it and eating it. The thickness of the flesh is (amazing) roasted green tea Removing the kombu before the broth boils Throw in the dried bonito flakes From there, cook for another 20 minutes The broth is definitely brought to a boil before (put in)

Dividing the dough From here on, we’re folding (the dough) The dough is folded into three pieces and the process is repeated three times I’ve tried everything so far. This is the most firm udon. When done with this machine (Noodles are) our life. This layer of dough is what makes it “firm”!

Layers and layers of udon dough Blended dried bonito flakes Because the aroma is vital (Heating is) enough. Delicious! Rice balls cooked hard Rice for rice bowls is cooked a little softer This is rice for sushi rice Rice for sushi rice Tai-meshi Curry roux Bokkake and curry are both spliced together. And cooking “kitsune.”

The base is cooked with this first broth Hongaeshi is made and left for 2 weeks Kaeshi for udon noodles Kake-dashi Bokkake made by splicing Preparing “Kitsuneage I don’t know why It cooks best when it’s laid out like this. I’ve lined them up in various ways. White sesame Vinegar Tai-meshi

Kinpira gobo (fried burdock root) Also used in Kahee Udon Iwaya-Dai sashimi To allow the flavor to soak in evenly The top and bottom are switched. （Only the bottom part is soaked with flavor. The top of the pile doesn’t soak up the flavor. Curry udon soup stock Tuna mayo, salmon, cod roe, ume plum

Spam onigiri Maitake tempura Vegetable kakiage Cooking sake mirin (sweet sake) Japanese beef Preparing “bokkake Soy sauce You can’t get enough of the smell The sweet smell of wagyu beef. Morning meeting held every morning Opening at 11:00 a.m. Curry udon (Customer) Kitsune udon (Waiter) Kitsune udon　ordinary Kitsune Kitsune udon, ordinary (Customer) Kake udon, ordinary

Kake udon noodles, ordinary (Male customer) Makanai ramen Kahee’s makanai ramen Makanai tartar chicken tendon (Male customer) soft-boiled egg like this (Customer) Bukkake tororo hot Bukkake tororo, hot Daikon grated radish Lemon Male customer) Kake udon ordinary Kake Dashi, please! Divide the dashi stock into small portions I will warm up Customer) Curry udon

Boiled Whitebait bowl half boiled Whitebait bowl half Female customer) Bukkake tororo Bukkake grated yam bukkake ordinary hot half of curry bowl kitsune udon ordinary Kitsune Udon Kitsune Udon Two sea bream bowls! Sea bream tempura rice bowl with tartar Natural sea bream bowl Staff) Do you come to this shop often? (Visit) 4th time

Staff) Do you have a recommended menu? sea bream bowl is so delicious! “Wakame” is very delicious I really want to eat this I want to eat this (sea bream bowl)! Because sea bream bowl is delicious It makes me want to come! One kitsune udon ordinary and Soft -boiled eggs tororo ordinary

Soft -boiled eggs tororo (bukkake) “Age” is really big! Staff) How is the taste? It is very tasty! Sea bream tempura rice bowl with tartar chikuwa tempura Clerk) Another Yamakake Yamakake Udon Curry Udon Large Zaru udon bokkake udon Customer) Half of boiled Whitebait bowl Toro Tama Bokkake (Bukkake) bokkake Kamatama Udon

Preparation of curry onion sweet sake soy sauce curry powder Kamaage large please! chicken tempura One chicken tempura bowl! bokkake curry bowl bokkake curry bowl Curry udon Chicken tempura, makanai ramen bokkake curry bowl Makanai ramen Red hot chicken tempura 210 yen Kake udon cold Clerk) In a warm bukkake? customer) yes

Fillet of sea bream Customer) Bukkake grated yam Sea bream tempura One large Kitsune Tai-meshi rice (large) Kake (Large) Customer) Kamaage ordinary Kamaage udon It’s hot so please be careful There are condiments of wakame and green onions in the back. It’s delicious when you put it in Please use

I’m going with pollack roe Kamatama It’s hot so I’ll put it down Chicken Tempura Red Hot pollack roe Kamatama Udon 1 ordinary and 1 large boiled Whitebait bowl ordinary boiled Whitebait bowl Delicious! delicious! (I ordered) pollack roe Kamatama Udon It’s so delicious! Makanai ramen 750 yen, chicken tempura 200 yen

Juicy domestic beef tendon BIG size chicken tempura bokkake Curry Udon 650 yen Special sauce for fried udon Bokkake itself is a little sweet I think it’s pretty refreshing spring cabbage Spring Urara Spring Cabbage Bokkake Udon Noodles 880 yen

Seafood special TKG bowl 1250 yen *We may not be able to provide it depending on the stocking situation. Pork cutlet bowl set with soba Nakasuji-cho, Chukyo-ku, Kyoto-shi Established in 1874 / Sarashina Main Branch flour noodle dough

I change the amount of water that I add depending on the humidity and temperature of the day. I add it little by little like this. The flour comes out as dough when turning the roller. i will do it. Sea kelp Bonito I’m going to cover it and leave it for 6 minutes.

Layering makes the dough chewier. The ingredients are only flour, water and salt. This is the same process as making udon. The knife and the thickness of the roller is different. I’m going to adjust the thickness with one roller and make it thinner over time. Do you have any idea how thin is best?

Common kishimen noodles in Nagoya are about 1mm to 3mm in thinness. Ours are thinner than 1mm. 0.9mm is ideal. It sounds like it’s pretty thin. Yes, it is. This is because we believe the thinner noodles, the chewier it will be. And the noodles are well entangled with the broth. Shiitake mushrooms

Take the lye sugar soy sauce “It’s on top of udon noodles.” Boil deep-fried tofu in a sweet and salty way Once it’s boiled, I reduce the heat before it won’t lose some of its flavor and aroma. take the lye The first broth is made of soy sauce, sugar and sweet sake.

We put the dried bonito back into the hot water. This is a broth called second broth. Our broth is made from a mixture of the first and second broth. We boil it on high heat for 6 minutes with the lid on.

Then we boil it on medium heat for 14 minutes without the lid. The second broth is to be boiled for 1 to 1.5 minutes. It’s done when boiled. The key is the high heat that brings out the good flavor of the thick shavings of dried bonito.

This broth has a kick to it as much as the soy sauce does. Boiling too much on high heat causes bitterness. You can clearly see the noodles and the flour are different in color. “It’s done.” Our first-generation owner was from Nagoya and used to make kishimen there.

The owner moved to Kyoto and opened the restaurant called “Biyosei Menrui”. It’s named because they use noodles made in Owari. You can find it on the map back in 1878. “(Current Sarashina) Sarashina (Biyo Noodles)” Since udon and soba were popular in the Kansai region, kishimen were not in much demand.

I’d say my father created the trend of kishimen. It’s now the most popular dish in our restaurant. I’ve been working for the restaurant for 30 years. Kishimen wasn’t popular as udon and soba when I started working here. Now, kishimen is a best-selling even on New Year’s Eve. On New Year’s Eve?

Yes, it’s popular than New Year’s soba. Kishimen took the lead a few years ago, while my father was in charge. It’s been 148 years since we opened (Meiji 7). What number owner are you? I’m the 6th generation owner. “Come on, it’s done.” We use well water when making the noodles and the broth.

We use the water that is same as Kyonomeisui in Nishiki Tenmangu since we both are located in the same shopping arcade. fried tofu This is the ideal size. Too much thickness can change its texture. gravy sugar This is a clay pottery, called Tsuchitanpo. We add the broth and warm it in hot water.

This makes the taste milder rather than adding it into the pod. This is much thinner than the previous one. “A little more” Sarashina Main Branch Sarashina menu fried tofu soup Kishimen (Hot) fried tofu green onion Eggs egg water “Okay, here we go” Kinugasa rice bowl Japanese pepper Kinugasa kishimen

Ankake (thick soup) ginger The shinoda is ready. The tanuki is ready. ginger Dried seaweed Umeboshi green onion, katsuobushi We got an order of 2 big servings of shimamatsu. Thank you. Welcome! egg water dried seaweed ginger ginger Fish cake Shiitake mushrooms “Shinkyogoku Sarashina” “Shinkyogoku” “Nishiki Tenmangu” fried tofu green onion “next kizami”

Fried tofu, green onion Kishimen topped with kizami kitsune (Hot) “Please put some seaweed on it.” Zaru kishimen “Cantonese Cuisine Minsei” He’s making original Minsei noodles. Lye water Steamed soba Green onions There was air in the dough earlier. I’m going to let it out by leaving it here. It’ll be lighter. Green onions

It’s just right. He’s the owner of Kabien. He came here to make noodles. He’s a cousin of the owner of Minsei. The third-generation owner of Minsei Chicken oil It’s the final touch to the dish and is used for the polish and aroma.

I add it to the shark fin soup and Kobe beef stir-fry. It seems like an extra, but is the most important ingredients that make up our restaurant’s flavor. Adding a bit of the oil makes a huge different to the taste. It takes the dishes to the next level.

I use Kobe beef tallow to bring out the flavor. It’s done. I check the color and aroma to see if it’s cooked well. He’s going back to Kabien in Motomachi-dori, located 5 minutes away from here. Eggs It’s called twang cai in Chinese (Water spinach) as you can see through.

It has a great texture. Once the soba is steamed and boiled, I cook it in a pan. Fried soba purple cabbage He’s preparing their famous minced meat lettuce wrap. Wonton Open Established in 1981 / Minsei Cantonese Restaurant menu “Squid tempura, water spinach, crab shark fin, sweet and sour pork” Stir-fried water spinach

Crab meat shanpin soup starch Sweet and sour pork Kobe beef and seasonal vegetable stir-fry Crab fried rice Squid tempura Shrimp chili sauce Gomoku yakisoba We make the classic shark’s fin soup. thicker like this This thick one is thresher shark. There are various kinds of shark’s fin. This thin one is blue shark’s wings.

Teba This thick one is the ordinary thresher shark’s tail. this fat one Everyone in Hong Kong wants it. 80% of the shark’s fin is from Japan. From Kesennuma. We only use shark’s fin from Kesennuma. While the flavoring is important, the chicken oil is also essential to finish up.

“I like to grill soy sauce” starch Shark’s fin soup Minced meat lettuce wrap Mouth-watering chicken “delicious” rice fried rice calamari egg crab meat Kasumi crab omelet bowl Boiled gyoza Gomoku fried soba eggs Fried gyoza tofu starch Mapo tofu Beef and bell pepper stir-fry scallops Adductor muscle and seasonal vegetable stir-fry shrimp water dumplings

“Water dumplings with crab meat” “please” fried squid It used to be cold in winter inside since the building was poorly constructed. Hot water was served in winter. A5 rank Kobe beef It’s rib, brisket. I used this when I made the chicken oil this morning. Where did you train as a chef?

I trained in Kobe Portopia Hotel and other places. Maybe 8 places. And I retuned. I believe Nankin-machi is a city of cultural and people diversity. So, it’s just a scaled-down version of Kobe. We, people, create this. Nankin-machi is such a tolerant city.

We welcome the coming no matter where you’re from. We’re all human. This is Nankin-machi. Amazing. Kobe beef and seasonal vegetable stir-fry (Small) Kasumi crab lo mein noodles This is me. It was hard to tear down the building since it was made of bricks.

“I’m a grandmother now, but I was so young at the time.” They have been my customers. They came the other day for the first time in 40 years. A noodle making machine back then. Suma-ku, Kobe-shi, Hyogo Sanyo Soba Kakeudon, from $2.20 You need to get a meal ticket from the vendor.

They have a standing counter to have your meals. They make the inarizushi in their own kitchen. Heavenly bukkake soba with kakiage (seafood mix tempura), $5.50 The rich flavor of the bukkake sauce and the texture of the cold soba is amazing.

The sweetness of the vegetables are combined with seafood such as shrimp, squid and scallop. Sanyo special soba, $5.20 The soba comes with riceballs. Beef Kitsune (deep fried tofu) Shrimp tempura Inarizushi, 3pcs for $2.10 There’s black sesame inside. Aburakasu udon, $4.40 / Tororo kelp topping, $0.90 Aburakasu: Deep fried beef offals

The rich and unique flavor matches the udon. Blended chili powder This is a deli in the Itajuku Hondori Arcade.