労働者が殺到する田舎にポツンとロードサイドのこだわり手作りうどん屋のヤバすぎる昼営業に密着。

労働者が殺到する田舎にポツンとロードサイドのこだわり手作りうどん屋のヤバすぎる昼営業に密着。

A popular udon restaurant located in the
countryside, standing alone by the
roadside “Jin” The rich broth keeps flowing—this is the most important thing. Made fresh every morning, the owner’s
signature broth and homemade noodles are delicious. The noodles themselves have flavor. I wanted to break down the meat udon into
pieces . Meat and burdock—maybe meat and burdock is the way
to go? The most popular item on the menu is the
meat and burdock tempura udon. The burdock tempura, served just before
it’s brought to the table , is crispy and
irresistible… Delicious! The meat is well-marinated. The topping corner is well-stocked with a variety of options
for customization . Oops, did I mess up ? Should I refund you? No problem! I’ll have two. Three unexpected flavor-filled eggs ended
up at a woman’s table. The result of the three-egg challenge… During lunchtime, the shop is always
packed, showcasing its overwhelming popularity. A
day in the life of a udon shop where the
owner’s dedication shines through in every
detail! Fukuoka Prefecture, Kurate District,
Udonya Jin. Our most popular dish: Meat Burdock
Tempura Udon. 8: 31 The owner, Mr. Koyama, arrives at
work. A clean interior. A sweets corner. Preparation begins. Putting on an apron and heading to the
kitchen . Preparing a large pot . Shaved bonito flakes. These are usually used as is, but… Thickly cut bonito flakes. Cut thickly to ensure a rich broth that continues to simmer . Kelp and shiitake mushrooms soaked
overnight. Water. This is the most important ingredient. The water used for the broth is filtered
through a water purifier that meets
world-class standards. so we start with the water. Light the fire and simmer slowly at a low temperature. Take the dashi made yesterday from the
refrigerator, check the flavor, and intentionally make extra to mix with the fresh dashi made in the
morning. We have a strong commitment to the dashi
used for udon . Combine the dashi in small portions . The katsuobushi is a proprietary blend. The large amount of dried katsuobushi that
comes out when making dashi is dried like this and grind it into powder . This is used as a seasoning with seaweed
and sesame seeds. This is the wet type of bonito flakes used as a topping for seaweed rice bowls. The
bonito flakes are placed under the
seaweed. Tsukudani made from dried bonito flakes (Previously, we discarded it, but we thought it was a waste and wondered if we could
reuse it . We now reuse all the dried ingredients
to minimize waste. This is a warm noodle broth, served at the dining table . Can customers add the noodle broth
themselves ? Yes , initially we measured the amount and added
it here, but now customers can add as much as they
like. Soak large kelp in water, soak dried shiitake mushrooms in water
overnight, measure thickly shaved bonito flakes , transfer to a bag, prepare the dashi stock pot, prepare the dashi stock for service , add soy sauce , bonito flakes , strain , and combine with the fresh dashi stock.
day-aged broth to achieve a well-balanced
broth . Prepare the rice : rinse, cook , and prepare the water server . Water is self-service . Prepare the tea . Season the kelp simmered
in soy sauce with a pinch of chili pepper , mix, and warm the meat . Light the flame , warm the meat , and transfer it to the
serving area. The flavor permeates, and a pleasant aroma
fills the air . Next, prepare the wakame: wash in water, change the water multiple times, and squeeze out the water . Wakame preparation complete. The sister efficiently prepares
everything. Cut the green onions , wash them, and drain the water. Cut them just before service . Arrange the
plates . Preparing the meat noodles requires many steps, so we inevitably keep customers waiting . Limited to 2 0 servings, including sets. I wanted to separate the meat udon into
individual portions. I want customers to enjoy the process of
the flavor changing as they eat, starting
with the pure taste of the ingredients. The flavors of each
ingredient blend together, and I want
customers to enjoy that transformation.
The owner says. Taste the bonito flakes and meat. “Ah, this alone is delicious! ” www. Place 150 grams of meat generously in the
bowl. Meat juice, a blend of noodle broth and udon broth, dipping sauce , scallions, wakame, bonito flakes , and
plenty of meat for a luxurious
combination. The dipping sauce for the meat udon is
ready. After heating for one hour, simmer the kelp and shiitake mushrooms at
a low temperature. The clear broth from the kelp and shiitake
mushrooms, thickly shaved bonito flakes, and a mixture of bonito, mackerel,
sardine flakes. Boil lightly for 10 minutes and remove . Spread the kelp to cool. Cook the meat. Add soy sauce , sugar, and onions. Peel,
cut, and add to the pot . Add the meat broth . Cut the beef ,
shred, and add to the pot . Mix. Add ginger . Simmer slowly until the flavor penetrates. The meat is ready . Meat udon is a popular menu item . Jin’s original chicken char siu. Sharpen the knife . Cut evenly . Cut into a bathtub-full. The char siu finished with low-temperature
cooking is tender and juicy. Cut the scallions . Customers can take as much as they like. They disappear quickly . Scallion cutting complete. Customers can add as much as they like at
the self-service corner . Next, slice the pork char siu thinly. Topping menu: Grill with a burner . Char siu cutting complete. Noodle factory : Measure the flour. Blend two types of flour. Add to the machine. While running the machine , gradually add
water and knead the dough. Transfer the dough to the noodle machine. Noodles in sheet form emerge. Carefully roll them up. Apply pressure while rolling. Repeat this process three times to create
noodles with a firm texture . Remove the ends of the noodles and bundle
them . Arrange neatly . The udon noodles are complete . The noodles have a firm texture. Open the shutter. Open the shutter. Remove the waiting list . *Currently,
check-in is handled at the touch-screen
e-park machine. Clean the dining area. 10:24 AM The rice is cooked. Season and mix. Chicken musubi . (S) Chicken musubi? Oh, chicken rice? It’s the same, right? www It’s popular, isn’t it? This and tanuki musubi are
popular. Chicken broth-infused chicken musubi rice mixed with homemade bonito flakes , green onions , sesame seeds, and finely chopped wakame seaweed . Mix thoroughly and finish with sesame oil and bonito
powder . (S) I think there are a lot of stylish
menus, but I also love udon. I like Italian and Chinese too. I want to stick to classic udon while also
trying out variations . Before opening the udon shop, I ran a
bar in Kitakyushu , and actually sold this cheesecake there . I thought it might be interesting
strategically for the udon shop too. There’s probably demand for dessert after
a meal . S) Is it pretty popular? People who want
both have been increasing lately . At that time, in the dessert corner, cakes
were displayed . The handmade cakes by Jin are popular as
souvenirs. Slice the burdock, coat with flour, fry, and drain the oil after frying . S) Is burdock tempura popular ? Yes, it’s the most popular . It’s long and big, so it’s satisfying. We fry the burdock tempura again before
serving, flip the sign, and put up the flag . 11: 00 Opening time , open for business . Tatami-mat seating available, counter seats, self-service corner. A variety of toppings available to add as
desired: wakame seaweed, scallions , corn, lemon, ginger, grated radish , bonito flakes, sesame seeds, wasabi, and homemade tsukudani. Orders are placed at the self-service
register. Menu : *Prices as of the time of
photography. Due to rising ingredient
costs, prices may change at any time. Kake udon 550 yen, meat and burdock
tempura udon (two servings) 1,090 yen , meat udon 930 yen , chicken udon 830
yen, buckwheat noodles 550 yen , chicken
tempura buckwheat noodles 890 yen , little special 1,280 yen, meat tsukemen 1, 050 yen, spicy tsukemen
1,050 yen , tanuki onigiri 130 yen , chicken rice 1
30 yen ※ Currently 160 yen Rice small 150 yen Beef and egg rice
medium 740 yen Cheese cake Various toppings Customers have already arrived Meat and burdock tempura udon with a large portion Tanuki onigiri I’m here too Add another one Sit at the counter and collect the meal
tickets Make the onigiri Tanuki onigiri with homemade tsukudani Boil the noodles briefly Drain the cooked udon noodles Drain in a
colander. Finishing in a pressure cooker gives a
chewy texture and elasticity , while
preserving the wheat flavor. Warm the bowl. The noodles are done . Rinse in cold water. Warm the ordered portions . Extra-large and double portions of
noodles . Arrange the noodles . Pour the broth . Meat, burdock tempura , double and extra-large portions. Meat and burdock tempura udon with tanuki
onigiri . Please enjoy. ~ Feel free to use the condiments as you
like. Customize with a variety of toppings. Head to the counter . Start with the broth. Clear broth… Lift the bundle of udon noodles and slurp them boldly . The chewy,
satisfying noodles are followed by a bite of burdock tempura
soaked in broth. Put the tanuki onigiri in your mouth and
enjoy it with the homemade tsukudani . Finish by savoring the broth with the
tempura flakes . Return the dishes to the return counter and head to the dessert corner . Choose two types of cakes to take home. purchase souvenirs, and leave the store . A pair of women enter. “Welcome! ” “What will you have?” ” Pork and burdock root tsukemen?” “I’ll have the tsukemen . Which one?” ” Pork and burdock root . You’re sure ?” “Is that okay?” Add an onigiri and burdock root tempura
topping, then pay. Hand over the ticket and head to the
table. Fry the burdock root as it’s served . Prepare the pork tsukemen. Drain the water and serve on a plate . Katsuobushi and kelp water , wakame,
green onions, and orange . The dipping sauce is added. The meat dipping noodles are complete . The staff member brings them to the
counter. The woman on the left adds green onions
three times, and finally , bonito flakes. The woman on the right adds plenty of
wakame and green onions. The toppings are complete. The yuzu pepper is delicious. The wheat-heavy noodles are
irresistible… Two older brothers enter the store . They receive ordering instructions from
the staff and place their order. Two bowls of udon are prepared. The noodles are arranged neatly . The toppings are added. The udon is served at the counter . Fox
udon with burdock toppings and chicken
udon. During lunchtime, many male
customers stop by while working . The
staff boils udon in anticipation of
orders. A man comes in alone and carefully examines the menu. The owner greets a regular customer. Once the order is placed, cold water is served, and the customer sits down . Preparing spicy dipping noodles . Adding toppings : sesame sauce, flavored egg, scallions , sesame seeds , bonito flakes, chili oil , and grilled chicken char siu . The spicy dipping noodles are complete. Adding wakame seaweed. The dipping sauce includes corn. Slurping the udon noodles generously
coated in sesame sauce. Delicious! The noodles are delicious. The noodles themselves have flavor. Spicy dipping noodles . I’m not really into spicy food, but this is just the right amount of spiciness
for me . Fry the burdock until crispy. Keep frying continuously . Make meat udon noodles. Pour plenty of broth over the noodles . Meat. I’ll have two bowls of meat udon noodles . Add bonito flakes , scallions, wakame seaweed. The store is getting busy at lunchtime. A cake order comes in after the meal. I make one caramelized cake. I spread sugar on the cheesecake and caramelize it with a torch. It’s nice to be able to have dessert after
udon at a udon shop . A family comes in. Tsukemen, regular? Large portion? Large portion!? This was delicious, wasn’t it? Tanuki
musubi. Let’s go with that. I also want cheesecake. Ordering a full course of udon, onigiri,
and cake . An order for meat tsukemen comes in . Green onions, wakame, bonito kelp water, dipping sauce, flavored egg, scallions , bonito flakes, meat tsukemen , making onigiri, tanuki onigiri. The owner actively brings dishes to the
table when free . Grated radish, corn, and bonito flakes
as toppings . The husband starts with the noodles, the
wife with the meat . Meat tsukemen is rare, isn’t it? It’s delicious . The meat is well-seasoned (Second visit) It’s so delicious I plan to become a regular . Yes , it has a good bite. After the meal, a cake arrives . The rich cheese cake is so delicious I
can’t stop eating it. Choosing a cake to take home . “Are you taking a cake home ? ” ” It’s super delicious . Rich. ” “Which
flavor do you recommend? ” “Plain , but I’ve never tried match a. I’ll buy matcha to take home .” High-quality cakes are popular as
souvenirs . 11: 50. There’s a line at the ticket machine. Frying bur dock. Burdock tempura udon. Here you go, please wait at counter 10. Adding toppings as desired. Frying shrimp tempura. Finishing the udon. Arranging the noodles on the tray. Burdock tempura udon . Plain udon with shrimp tempura. The
seasoned hands add toppings skillfully .
Even the simple plain udon looks
luxurious. The parking lot is full. Orders keep coming in . Meat Burdock tempura udon will be ready shortly . Counter 5, 6, please come forward . Tempura rush . Chicken tempura . Chicken tempura buckwheat noodles with
tempura and tanuki onigiri . Fry the tempura. Arrange neatly. Center: shrimp tempura . Tempura topping. Tempura topping udon set. Continue boiling the udon noodles. Drain once , then finish boiling in a pressure cooker. Burdock tempura is fried. Serve the udon noodles. Dashi . Table seat 3, Two guests waiting. Meat, burdock tempura. The finished udon is pushed out of the
serving window. This is amazing! There’s corn too. Customize it to your liking and return to the table . Meat and burdock tempura. It’s super delicious . Biting into the burdock tempura . Yum! Crispy . How’s the broth? Sweet and spicy, delicious. Take a bite of the tanuki onigiri . Can’t resist eating the onigiri . It’s a plumbing job. The site is right there. Eat plenty and work hard. Finished in no time. Clear the plates and head back to the job site. A group of four men arrives. Ordering meat udon, burdock tempura ,
regular udon, and chicken rice. Place the order and head inside . Pour the broth over the udon . Start with the burdock . tempura udon
and meat burdock tempura udon. Next, meat udon. At the pickup counter , they receive the
udon and add generous toppings . Green onions are the most popular. The next udon is ready in no time. They add toppings to the udon in an
assembly line . Four onigiri. Four people slurping udon enthusiastically . (S) Everyone ordered rice balls, right? Both chicken and tanuki. Delicious. It’s delicious . The firm texture is good, isn’t it ? Do you come here often? Occasionally , when I come to this area for work . Son, grandson . Grandpa, Your son,
right? The grandchild eats the shrimp tempura
soaked in broth. It’s crispy and delicious. Maitake mushrooms, chicken tempura, shrimp tempura. A large amount of tempura is fried all at
once . Meat, black truffle is served . A spoonful of luxury. A hearty tempura lunch with wakame and scallions . Move it to the side . Add fried garlic to the tempura to
complete. Add more scallions . (S) Scallions are popular. They’re so popular they run out quickly. A group of three in work uniforms comes
in. They make three bowls of udon. Chicken char siu, burdock tempura, meat, and chicken-burdock tempura udon are
completed . The bell rings, and they’re served . ※
Currently calling orders by receipt
number. Top with toppings and return to seat . One spice. The guy next to him also adds one spice . Everyone ends up
with one spice. Slurping noodles silently while holding
them high . Finished by drinking the broth clean. Energy recharge complete . Two women on break come in. The senior orders meat burdock tempura
udon. The junior chooses from the menu . She skillfully orders meat tsukemen via
the touch panel. The meat burdock tempura udon is ready
first. Is two soft-boiled eggs okay? The order ended up being three soft-boiled
eggs . Should I refund you? No , it’s okay! I’ll eat two . One comes with the tsukemen, and I pressed the flavor egg topping twice . Oh no! I smiled wryly at the text on the receipt . I messed up. Meat tsukemen, tanuki onigiri, and two
flavor eggs. The meat tsukemen is ready. Here you go. Thank you . The unexpected three flavor eggs are
making their presence known… I headed to my seat . Oh no! There are three of them. I ate too much. I’m embarrassed. The woman in front of me is having
tsukemen-style, and the woman in the back
is having kake-style . I ordered meat and burdock because I like
burdock . It’s soft. I ordered tsukemen . It’s smooth and super delicious . The counter is full. I dip all the udon into the dipping sauce
to soak up the flavor, then slurp it up while mixing it . When the noodles are finished, I drink
the soup in four sips . Finally, the flavored egg—one big bite , then two more. I finished it all . (Staff) How was the taste? It was delicious . (Customer) If you recommend it to
someone who’s trying it for the first
time, would you say meat and burdock? The burdock is long but soft . (Staff) What do you do for work ? Sales . (Staff) Keep up the good work! I will! Ordered meat burdock tempura udon and
chicken rice. Warm the udon. Dashi broth. Freshly fried burdock tempura, meat, and chicken rice . Here you go. There are various condiments, so feel free
to add them as you like . Add them gradually to enjoy the individual flavors of the
ingredients. The roasted garlic should be added toward
the end . S) What’s this red thing ? It’s tomato. It goes really well with the udon broth
and meat, giving it a minestrone-like flavor with an Italian twist . Su) Do you have any recommended ways to
eat it? I add scallions and wakame . Ginger, burnt garlic, tempura flakes. I’d add those. Meat and burdock tempura udon is 1,090 yen
, and chicken rice is 130 yen . The meat and burdock tempura udon is our
most popular item. The large, long burdock has a real impact, and the generous amount of meat is
incredibly satisfying. The broth is carefully prepared, and the
meat juices soak in, creating a rich
flavor. The noodles have a good bite and a wheat-y
flavor. The burdock tempura is this size, with parts that have soaked up the broth
and crispy parts, offering two distinct
textures. The generous portion of meat and udon make
for a classic and perfect combination . Chicken rice: The rice balls flavored with
chicken broth pair exceptionally well with
the udon. The topping corner allows for
customization, enabling you to enjoy various combinations
of udon. The endless possibilities make
this a place you’ll want to visit
repeatedly.

店名　うどん屋 仁
地図　https://maps.app.goo.gl/4K5RwxoVzwsvaqbr8
住所　福岡県鞍手郡鞍手町大字室木下六反田430-1

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うどんそば 九州 Udonsoba
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