Ousaka, Tennoji-ku, Osaka-shi Established 22 years ago / Udon Restaurant Maeda 6:40 am. An experienced employee starts preparing to open the resutaurant. He's been working for "Osaka Chikaramochi" for 17 years and has been working at his own restaurant for 17 years. He's an udon chef who's been working for Udon Restaurant Maeda for 16 years now. He's cooking curry udon with the biggest stockpot. The curry udon is the most popular dish at this restaurant. He adds the curry that was sit overnight. This is for cooling. Udon Restaurant Maeda I have to skim the scum off the top. Ok, let's do it! Time flies when I'm working alone by myself. Prawn tempuras Green onion Now I'm going to put yogurt into the curry. You see noodles float when the water is boiled. No extra charge for big portions Reasonable lunch set / Curry udon and rice (with pickles and a side dish), $8.60 The owner of "Udon Restaurant Maeda" is responsible for cooking. Excuse me. Welcome! Welcome! Come in. Welcome! Come in. Thank you. Tempura curry udon Pork cutlet bowl Tennojiku, Osaka-shi / A 5 minute walk from Osaka Uehonmachi station I covered "Udon Restaurant Ubara". Sea kelp Deep fried tofu Do you use 2 kinds of dried bonito flakes? Yes, for the topping and the broth. I used to use this one for the topping, but it has a hard texture. One of my friends works for a fish shop and I purchase the dried bonito flakes from them. They are so thin and has a smooth texture. Chefs from old days say cloudy soup is tastier, so I make it cloudy at pretty high heat. I don't focus on the clarity of the broth much. Have you ever had training? I've been working for udon and soba restaurants. My last place was an udon restaurant called Umugi on Third Avenue. I learned how to make noodles there. And I liked the noodle making machine from Yamato and went to their workshop. Since I liked their noodles, I use their wheat and make noodles all by myself. Daikon Grated daikon Wakame I was not able to serve the kitsune since it was hard to find the best deep-fried tofu. My customers asked me for the kitsune, and someone told me the best one, so I started to serve the kitsune. I let the dough rest until 4 am (The primary step of maturing). I then press it at 4 am and make this shape. A Teishoku, Chicken tempura bowl / B Teishoku, Mini tempura bowl Green onions Maitake mushroom BK udon / Mini chicken tempura set Here's the curry udon. Thank you. Tomigaoka, Nara-shi, Nara Established 40 years ago, "Nakanoya" Sea kelp I use 5 different kinds of dried bonito flakes. This should be at a ratio of 5.5% to water. This is my favorite cookware I've been using for almost 40 years. The oil in the bonito causes the smell. It can be off-notes if you're doing it in the wrong way. A cup of coffee made with a coffee filter is basically tasty. But it can be off-notes if you're doing it wrong with the filter. Using this famous filter makes the taste refreshing, and of course it's clean. Make sure you don't squeeze much so you can have a refreshing taste without off-notes. Mikawa mirin from Aichi Soy sauce Ionized water is used for the broth and the dishes. Takuan (Yellow pickled radish) Cabbage Fish cakes Udon / Soba Bowls / Teishoku Seasonal menu / Deep fried oyster teishoku Which do you prefer, soft noodles or chewy noodles? I prefer the normal texture. Being normal is the most difficult thing, you know. Green onions Tempura udon I got a bowl of cold udon for free. Your total is 790 yen. Thank you. Your change is 500 yen. Thank you. Kaeshi (Soy sauce, mirin and sugar) Pork cutlet bowl Osaka, Japan Established 35 years ago, Handmade Udon Sanuki 8:23 am The 2nd generation owner who inherited the restaurant from his father. At first, it's so hard because I'm just using my strength. You don't need that much power as you go on. It was very difficult at first. They open at 11. Second floor Pork Cutlet Curry Udon I always get the pork cutlet and eggs set meal with large rice. Did you ask for the "usual one"? That's right, you heard me right. I'm full. I'm walking home. Here's your tempura zaru soba. It's delicious. I love it. I like this. Konoha Bowl The owner's father started this Sanuki Udon restaurant. It's been about 20 years since I took over. I was working at a different udon restaurant. My father was in an accident, and he couldn't work here anymore. I quit my previous place and started working here. Chicken and Egg Bowl Nara, Japan We don't put it in a bag. I cook it thoroughly to get the broth. It's a good old method. We handle the broth with care. I take out the scum. They prepare at a workspace at home. Bonito It brings out the flavor. Watch this. After adding this, the soup will be completely clear. After adding the dried bonito, the soup becomes very clear. It's been 33 years for Handmade Udon Yoshinaya. They make handmade persimmon leaf sushi. They start at 5am and spend 3 and a half hours to make the broth. It takes a lot of time. Although it takes a lot of effort, I get good feedback from customers. The machine that makes vinegar rice. Women who live nearby are active in this workplace. "Cold Mackerel" caught in winter. Persimmon leaves picked from Yoshino-gun, Nara. Soup made with Moriya soy sauce from Yoshino. They're going to their restaurant. The restaurant is located next to National Route 169. Sweetfish is good for your body. The texture lasts about 30 minutes. It has an elastic texture. This is made with flour from Hokkaido and Kyushu. Cold Meat Udon Sushi on Persimmon Leaves Salmon Mackerel Chicken and Egg Bowl He is the mayor of this town. I've been here many times. I'm a regular customer. There are a lot of regular customers here. The sushi on persimmon leaves is delicious. I often go to Tokyo and take it as a souvenir. Everyone is happy. Sushi on persimmon leaves is also available in Tokyo. But it's totally different. The sushi on persimmon leaves is handmade here. Made fresh every morning. Their udon is also really delicious.
