神戸）衝撃が走る！！朝採れ海鮮と揚げたて天ぷらが炸裂するセルフサービスうどん屋の驚異的な仕込みに密着丨Tempura and Udon Restaurant : Japanese style

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.

Channel: うどんそば 兵庫 京都 Udonsoba

Views: 639,277

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Id: J2KrpTroOrk

Length: 78min 11sec (4691 seconds)

Published: Fri Mar 17 2023