豚４００g厚さ５cm越えの肉厚カツ丼が飛ぶように売れる！丨Katsudon – Japanese Street Food

豚４００g厚さ５cm越えの肉厚カツ丼が飛ぶように売れる！丨Katsudon – Japanese Street Food

Wow, that’s amazing! Amazing! Kuzumotocho, Kashihara City, Nara Prefecture
10 minutes walk from Shin-nokuchi Station on the Kintetsu Line Opening in 2022
Dashi-dokoro Shichifuku Parking available in front of the store 8:37
Owner Nakata arrives at work A dashi restaurant that has long lines for its specialty, the extra-thick, unsealed katsudon Sangen pork loin Preparing the specialty, the “non-binding katsudon” Cutting while measuring Employees arrive at work Shichifuku’s specialty, the “non-binding katsudon” The cuts are extremely thick Cut into 350g-400g pieces Fry slowly to finish Staff member) It’s really thick That’s right Customers sometimes ask me, “Is it a brick?” Sometimes they tell me Pound the meat
and loosen the muscle fibers Cook the rice Coat the meat with a thin layer of flour Coat the meat with breadcrumbs Fry the meat once before opening Staff member) Do you fry it for a long time? Frying for 7 minutes Still frying… It feels like they’re fried once and left to rest Frying twice
to serve to customers Frying once to use for sales Prepare a large amount Onions Make curry, which has recently become a menu item Stew in broth made from Rausu kelp and bonito Make broth for miso soup Mix miso Miso soup is done Curry is done too! Today’s lunch portion Staff member) That’s a lot of food.
Do you plan on serving it all? Probably. At first, we were doing limited quantities of katsudon, Now, most people come for the “super thick katsudon that doesn’t close”, I feel bad if it sells out, so I try to prepare a good amount. Finally, the lunch portion is done. Mapo eggplant for the daily special Preparing the meal
Cutting the sashimi Preparing the special dashi sauce The rice is cooked Opening preparations complete Second floor seats Opens at 11:00 Tojinai Katsudon, extra thick, 1580 yen
Dashiya’s Katsu Curry Don, extra thick, 1680 yen Tonkatsu set meal, regular, 1300 yen
Shichifuku gozen, 1700 yen Egg topping, 100 yen
Miso soup, 100 yen Shabu-shabu course 4,500 yen
*Reservation required Dashimaki with kudzu paste 800 yen
Shumai with dashi paste 680 yen Dashi-soup grated yam rice 580 yen
Special minced meat cutlet 330 yen Following opening,
customers came one after another Order for the katsudon that won’t close Also ordered the katsudon that doesn’t close Finished by deep frying twice Mix the dashi and eggs Secret dashi sauce Place the soft-boiled dashi egg in the bowl Katsudon (pork cutlet without closure)
Regular/Extra thick Wow, that’s amazing Amazing! Regular is fine Use the lid as a side plate Add dashi soy sauce, Japanese pepper, shichimi to taste Put an egg on top Amazing!
The gravy! The meat juices are overflowing from the thin batter… I came here after a friend told me about it (I ordered)
The Katsudon that doesn’t close It’s not greasy at all
and it’s so thick It’s so delicious! The dashi stock is really good The pork fat is also really good Curry with dashi stock Dashiya’s Katsu Curry Bowl is super thick Thank you! Please come again! I ate it all
I was satisfied I’m full… It was delicious! I want to come again! Staff) How many groups are waiting now? Now there are 8 groups and 18 people The peak time is from 12 o’clock, so the number of customers will probably double Take-out orders are also being cooked in parallel The lid won’t close completely… 11:54
It’s lunchtime and the number of customers is increasing Quickly setting up the seats First-time customer It’s so delicious! It was soft I could eat it all in one go It was voluminous and delicious It was very thick
and the fat was sweet It was very delicious It was so delicious! The rice is getting cooked quickly.
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00:26:30,983 –>00:26:35,466
They’ve been frying since they opened. A customer came to try the new curry. Staff) How do you like the curry? The broth is really good and it’s delicious! Awesome Spicy So delicious The meat is so tender It’s thick, but it’s easy to eat The eggs are super soft and creamy 12:40
Stays fully booked Thank you! Staff member) Thank you!
Be careful. Thank you for the meal. Tonkatsu set meal, extra thick Staff member) I have a box of Miwa somen noodles.
Is it still being used? I use Miwa somen As a finishing touch to a hotpot for a shabu-shabu dinner I’m thinking of starting summer somen from a dashi shop soon Summer-style sudachi somen I’ll use it for that too It’s so delicious, isn’t it?
Miwa Somen I really love it
Somen I see them doing katsudon in a lot of places They cook it once at low temperature, then coat it in breadcrumbs and deep fry it Is this the only place that deep frys it twice? That’s what people often say The meatiness is completely different When cooked at low temperature
it becomes a little more like ham I don’t think that’s necessary When deep-fried twice
the juices stay inside Amazing The extra thick katsudon arrives Put the egg in the middle A photo is a must First, eat it as is Crack the egg Wrap the egg around it and bite into it Delicious! My friend nodded in agreement… Two women came to the restaurant I ordered the Shichifuku gozen and the katsudon that didn’t close Making mapo eggplant Mapo eggplant with a Japanese-style dashi flavor Rice and miso soup
Please wait a moment! Amazing! Looks so good Takes a photo It was so good I was so impressed by how thick the meat was! I ordered the Shichifuku Gozen The mapo eggplant is thick and not too strong, but has a mild taste They use dashi stock, so it’s delicious Closed at 14:45 Staff member) Did you train somewhere? I studied at a French restaurant I went to college thinking I would do something completely different and then I thought I wanted to open a cafe I thought I would go into the restaurant business, so I saved up money and went to a vocational school After that, I joined a French restaurant I studied French cuisine for about seven years After that, I knew the owner of this restaurant, so he picked me up I’m studying and gaining experience, including management, in order to become independent (As for my future restaurant)
My preference is to serve food and alcohol that I think is delicious That’s it Eat your meal Let’s eat! The egg won’t close, the lid won’t close
An up-close look at a popular katsudon restaurant that won’t close Osaka, Japan
1 minute walk from Kintetsu Nipponbashi Station The original 5cm katsudon Osaka Tonkatsu
(Former name: Katsudon Chiyomatsu Dotonbori main store) A popular restaurant that serves katsudon made with thickly sliced ​​pork cooked at low temperature Manager Murai-san The founder was a former sumo wrestler, but he wasn’t there that day. His shikona was “Chiyomatsu.” After retiring due to injury, he decided to open a restaurant selling his favorite food, katsudon, because he loved to cook and was a big eater. Preparing the batter Pork cooked at low temperature The founder wanted to make a katsudon that people could eat heartily, so after much trial and error, he came up with this. Cut off the fatty parts Season the meat Dip it in batter and coat it in breadcrumbs I think the live atmosphere of the store is what makes it fun to come Divide the meat into a front and back section
(The back section is the rarest cut) Apparently they sell about 200 meals a day Tabletop condiments Prepare spoons Set up menu stand Only 12 seats at the counter
Open from 11:00 to 21:30 The rice is done. Preparing the pork for the “Osaka Tsutenkaku Fillet Sauce Katsudon” Opening the fillet and making cuts Pounding it until it becomes soft Many customers are lined up even before the store opens. Setting the table Onion There are several affiliated stores in Osaka city
There are also specialty stores for katsu sandwiches and tonkatsu onigiri (currently closed due to relocation) Special 5cm katsudon (not bound) 2500 yen
Top 5cm katsudon (not bound) 1850 yen Osaka Tsutenkaku fillet sauce katsudon 1650 yen
Refreshing minestrone soup 150 yen Asahi Super Dry draft beer 600 yen
Coca-Cola (surprise size) 500 yen Orders are taken before the store opens Many customers from overseas Opens at 11:00
Customers rush in all at once Rice mixed with glutinous barley
has a good texture and is healthy Since it is cooked at low temperature,
frying time is short. Refreshing minestrone soup 150 yen Osaka Tsutenkaku fillet sauce katsudon 1650 yen Bite into the fillet meat covered in sauce Shredded cabbage and rice A kind father shares some katsu with his son A small mouth full of katsu Frying katsu one after another Special 5cm katsudon (open katsu bowl) for 2,500 yen This meat is so thick… The minestrone is light and goes perfectly with the katsudon He seemed to like the taste and took two more sips He wants to drink more Change the flavor with Japanese pepper Sprinkle curry powder Sprinkle salt on top
Enjoy the different flavors Clearing the seat Two couples come to the restaurant They take a photo together because the pork is so thick Even the regular size pork cutlet is 2.5cm long My boyfriend gives me a 5cm pork cutlet and I gobble it down Putting yuzu pepper on the plate in front Next is shichimi pepper He seems to like the shichimi pepper The katsu is so big that it fills his mouth Staff) How big are the katsudon? The special is about 450-500g
The upper is about 350-400g The regular is about 200g Even the men seem to be eating with all their might Two customers To make it easier to eat, avoid the pork cutlet for now I’m addicted to the flavored rice I even asked for a second helping of rice I thoroughly enjoyed the rice and meat Two women came to the restaurant The pork cutlet was quite thick but soft It was quite a large portion, but I ate it all in one go Staff) What time do you start cooking pork at low temperature? It’s 24-hour (low-temperature cooking), so
I start preparing it the day before at about 9:00 A huge mug of black oolong tea Cleaning the table after taking away the dishes Laying the table mat Placing coasters, plates, and minestrone Two couples visit the restaurant Two sips of minestrone They drink more minestrone together First they start with seaweed They continue eating with gusto As expected, it’s a big mug I had the premium katsudon I thought it might be a bit too thick for my taste, but it was soft and delicious I’d definitely recommend this restaurant to friends
(this was my second visit) 5cm premium katsudon 2500 yen The pork, deep-fried after being cooked at low temperature, is soft and juicy Under the pork cutlet is soft, runny egg and rice topped with sauce The meat and egg combine perfectly to create a delicious dish You can add table condiments to the pork cutlet to change the flavor Staff member) How did you like the taste of the pork cutlet? Very good.
Very tasty. This restaurant is famous for its pork cutlets. And brought everyone. The lunch rush has subsided.Calm down
Preparing the pork Preparing the pork for the next day Removing all the air and tying the bag Even in the evening, the line is still there It was a very popular tonkatsu restaurant that was always full and always had a line 7:30
Owner Watanabe arrives at work Central Kitchen Katdon
Somewhere in Osaka Preparation begins in the central kitchen Arrange the pork slices neatly one by one Seasoning And more preparation Staff) How many kilos does this weigh? This makes 15 kilos Crack eggs into a bowl Mix until evenly combined Prepare breadcrumbs To make it fragrant We use bread crumbs that are a little on the thick side We use fresh bread crumbs, not dried ones We ask the bread crumb shop to blend the amount for us 9:00
Preparation complete We load up the ingredients we’ve prepared and head to the store Riding a bicycle through the city A mural by Azuma Manabu, a famous Japanese painter and regular customer Osaka, Japan
5 minutes walk from Namba Station on the Osaka Metro Established in 1983
Katsudon Hozenji Yokocho Branch 10 seats at the counter Bring in ingredients First, wash the rice The tap in front is connected to a water purifier Used for rice, soup stock, and tea Wash gently I don’t wash the rice that much The flavor of the rice will escape Yes
That’s it Soak it for 30 minutes This is just extra oil Change the amount depending on how dirty the oil is Put in the oil from yesterday first Add new oil Since I’m only frying pork,
I can add more I’m making soup stock with bonito for miso soup (I’m making miso soup) like a clear soup If the katsudon had red soup stock
the red soup stock would be stronger If you drink red dashi soup after eating katsudon You’ll probably think the red dashi soup is strong If the miso soup is strong Even though the katsudon has great dashi soup
the miso will get in the way For a 40-serving meal, only one serving of miso is used Instead,
use a lot of dashi Eating katsudon and drinking miso soup is delicious Second dashi bonito This much for this amount Taste it Put the soaked rice
in the rice cooker Water from the water purifier that had been left to sit Let it sit until just before opening Prepare the next batch of rice Shredding cabbage Cleaning up the inside of the store in preparation for opening Also cleaning up the area around the store Cook the rice that has been sitting 40 minutes 20 minutes to cook
20 minutes to steam If you don’t steam the rice, it won’t stand up Also heat the oil The original mural I passed by early in the morning 11:00
Open 11:00
Open Katsudon (1 cutlet, 1 egg) 850 yen
Double egg (1 cutlet, 2 eggs) 900 yen Double cutlet (2 cutlets, 1 egg) 1250 yen
WW (2 cutlets Egg 2) 1300 yen If you violate the rules, you will be forced to leave the store (banned) A pair of customers immediately arrive The cutlets are fried one after another Amazing knife skills The cutlets are topped off with a lightly beaten egg Add spring onions and steam further Soft eggs and white rice go great together The cutlet soaked in broth is also delicious An order for double cutlet (2 cutlets, 1 egg) is placed Lightly boil and it’s done First, put the cutlet on top of the rice Just eat the cutlet Immediately pour in the rice It’s on a separate plate so it stays hot Later, put the whole thing on the rice The white rice and pork cutlet soaked in broth are irresistible (I’ve been coming here for about 10 years) It takes about an hour by car
(I commute to the restaurant) Sometimes I get told that I thought I was dead if I didn’t come lol Who would say that lol
That’s rude lol I was worried lol Single
topping cheese Cheese katsudon 950 yen Combination of mild cheese and katsu 12:30
The restaurant is full Orders for katsudon never stop Katsudon with two pork cutlets and two eggs lol Even if you eat it with a lot of soup, the dashi flavor is strong and delicious Miso soup that doesn’t interfere with the taste of the katsudon Staff) Wasn’t it a pretty big portion? I’m really full lol The miso soup was delicious Thank you for the meal Deep-frying the cutlet for the cutlet sandwich Spreading mayonnaise MustardSpread it on
and make mustard mayonnaise Spread it thinly
and the base is complete Make a large batch Place the cutlet on Flavor with sauce Cut it into 6 equal pieces and it’s done Must make a reservation the day before Pork cutlet sandwich 600 yen (The previous owner)
I guess I hated being compared to my father When I was in my early 20s, the thing I hated the most was being told I wasn’t like my father After I turned 20, I started to be in charge of everything I’ve been working here by myself for about 30 years (The origin of the store’s name, Katsudon)
means giving a scolding to someone who is a bit of a scolding In the past, my father and the previous father
and I also started out were very tense and we made that our selling point At first I only did egg-bound Bando Mitsugoro (a kabuki actor) told me that in Tokyo there is a dish called sauce katsudon and told me that there was nothing like it in Osaka at the time Put shredded cabbage on top of the rice and put the katsu on top When Bando Mitsugoro came to Osaka, I went to his parents’ house in Osaka The reason is that we came up with the recipe together When there was a performance at Shochikuza,
he would come to eat during breaks 17:30
The town was getting dark Even at this time, the restaurant was full First, I took a bite of the cutlet Pour it all over rice Hot cutlet bound in egg is delicious A group of three customers comes in An order is placed for WW (2 cutlets, 2 eggs) and W-egg (1 cutlet, 2 eggs)
katsudon (1 cutlet, 1 egg) The pork cuts the tendons so that it doesn’t warp when deep-fried. It’s delicious with the sauce on top, but it’s also delicious to eat separately. If it’s difficult to put the sauce on, the owner will do it for you. First, take a bite of the hot pork cutlet. Delicious! So delicious you’ll want rice right away Put it on top of the rice
and ask the chef to pour it on It’s delicious even if you pour it all on One cutlet and two eggs, double eggs Double eggs (one cutlet) Egg 2) 900 yen
Miso soup 100 yen The cutlet is served in a separate plate in a copper oyako-nabe The cutlet is bound in eggs with dashi It is recommended to eat it separately from the rice with a spoon while still in the oyako-nabe Needless to say, it goes well with rice Miso soup with bonito stock A close look at a katsudon specialty restaurant with a charming Showa-era atmosphere in Hozenji Yokocho. Osaka, Japan. Shinshu Soba Soba Chaya Their famous tempura soba Crispy but soft inside, kakiage The soba is delicious. The soba already has a nice texture. All of their food is good. Their soup is delicious. It’s a taste that suits the people of Osaka. Duck Namban Soba I feel that the balance between the price and taste is very good. You’re getting a great deal for the price. Katsudon Egg Topped Beef Bowl Osaka, Japan Since 2019, Shinshu Soba Soba Chaya December 29th, 7:30am The owner At the end of the year, shrimp tempura is popular. I deliver “toshikoshi soba” (end of year soba) if I get reservations. This year is a little less than last year, about 100 servings. 200 shrimp tempura I have to prepare it on the morning of the 31st. I had a rice ball. This is for the eel bowl. The eel I purchase usually has other sauce on it. I get rid of it, and add our own sauce from a good store. Duck meat This is duck namban. Duck oil is delicious. If I use it as it is, it’ll be hard and stuffy. It will be easier to eat if I add small cuts to it. Preparing the kakiage. Deep frying their popular kakiage. Onions Sakura shrimp This is quite famous here. Staff: Where do you make your soba? I get our soba noodles from Shinshu (Nagano). I purchase noodles from Watanabe Noodle Factory. I use freshly made raw soba, and make it chewy and smooth so that people in Kansai would enjoy it. Buckwheat tea I wish I could share the smell with you. The fragrance is nice. Chicken Tempura Staff: How is it? It’s good. As good as usual. We don’t use kelp for Shinshu soba. It’s either dried mackerel or dried bonito flakes. If you use kelp, it won’t be Shinshu soba. They open at 11:00. Counter and table seats. Tempura Soba (Kakiage), 700yen, $5.10. Katsudon, Tempura Bowl, Chicken and Egg Bowl, 450yen, $3.30. A wide variety of toppings! Kakiage, 250yen, $1.80. Grated Yams, 200yen, $1.50. Tempura Soba (Kakiage), 700yen, $5.10 Kakiage with sakura shrimp, burdock and onions. Freshly made crispy kakiage with soft insides. The first customer of the day came in. Chicken Tempura Bowl Katsudon Duck Namban Soba Staff: Were you working today? Today was the last day of work this year. This is going to be my end of year soba. I often come to eat lunch. I always come here to get soba for the end of the year. It’s really good. Zaru Soba Zaru soba with the chicken and egg bowl set. I live a bit far, so I can’t come here often. The soba is delicious. The texture of the soba is already good. Grated Yams with Rice Rice ball set meal, and hot soba. 12:19 Rice Ball Set Meal, 500yen, $3.70 Rice Ball Set Meal, 500yen, $3.70, with hot soba. Everything they serve is delicious. Their soup is delicious. The soba is nice and chewy. It’s a taste that suits the people of Osaka. Chicken and egg bowl set with hot soba. Mushroom and wild vegetables with red pickled ginger tempura on the side. Red Pickled Ginger Tempura Mushroom and Wild Vegetable Soba Shrimp Tempura Shrimp Tempura Soba Salmon Roe and Salmon Bowl Nozawana with Rice I’ve been coming here for a long time. I feel that the balance between the price and taste is very good. You’re getting a great deal for the price. The service is good. Everyone is nice. Egg Topped Beef Bowl Set (with Zaru Soba), 880yen, $6.40 Staff: How is it? It’s really good. There’s no point if you don’t serve good food. Tokutoku, an udon franchise that represents Kansai! Tempura! Pork Cutlet! Satisfying Pork Cutlet Curry! Carefully selected curry powder and spices! Special bonito broth curry. The food is good and inexpensive. Same price for up to the size of 3 servings of udon! Freshly boiled homemade udon noodles! A unique blend of Hokkaido kelp, bonito, round herring, and mackerel! A tasty blend that people in Kansai love. Customers waiting for the Katsudon Lunch with Curry topping. A variety of set meals! A warm bowl of udon. Close-up on the udon restaurant loved by locals. Since 1998, Tokutoku Tawaramoto Branch Owner Kayaku Rice Making udon noodles. Staff: How is it? It’s really good. There’s no point if you don’t serve good food. Morning meeting Good morning. I think it’s a little warmer today. Let’s do our best. It’s like a final check. I check if the restaurant is clean. Checking the areas around the restaurant. Their seasonal menu is also popular. Tokutoku is has a large red sign, and is along National Route 24. Kamaage Udon, Authentic Curry Udon Delicious Pork Cutlet and Udon They open at 10:30. Spacious table seats and tatami mats
Clean and spacious interior Same price for up to the size of 3 servings of udon! Pork and Vegetable Udon with miso and Curry Udon is popular. We also have katsudon, eel bowl, and soba. Pork Cutlet Curry An order for pork and vegetable udon. Plenty of vegetables are in the miso based soup. 3 servings worth of udon. The flavor and sweetness of the Iberico pork goes well with the miso based soup. Duck Namba Udon Lunch Here you go. This is your fillet cutlet meal. Did you get everything? Take your time. I come for lunch. It’s delicious. It suits my taste. Curry Udon with Udon Broth You can choose 1 to 1.5 servings of noodles for the nabeyaki udon. How much do you want? Large Pork Cutlet Curry Adding sesame seeds. Katsudon Lunch with curry topping Iberico Pork Zaru Dip Noodles This is the Pork and Vegetable Udon and the Mini Salmon and Whitebait Bowl. Fish Stick and Maitake Mushroom Udon A customer who lives nearby and comes occasionally. It’s delicious and inexpensive. A large parking lot for about 50 cars. 11:51 Kids Meal Seafood Dip Noodles with 3 servings of noodles is ready. Seafood Dip Noodles with 3 servings of noodles, served hot. Add yuzu citrus to your liking and enjoy. 12:20 A light pork bone soup. Udon with plenty of vegetables. Java style curry stew udon, 1080yen $8.10 Chicken and Egg Bowl Lunch, 840yen $6.30 Osaka, Japan Since 1994, Naosuke Tomitabayashi Hospital is nearby, so their patients and people working in their office often come here. My grandson usually goes to kindergarten, but since it’s a public holiday, he’s always here. Cook it until it’s firm. I make the fluids evaporate. The broth This is for the rice bowls and this is for the udon soup. Making the cold soup for the zaru soba. I just have to add the udon noodles later. We’re ready to open. Do you want kelp udon? A set meal, kelp udon. Rice with Dried Young Sardines & Curry Udon Lunch Discount Set!! A set meal, kelp udon? Curry Udon Set Meal and Tempura Zaru Soba Here you go. Here’s your curry udon set meal. Here’s your Pork Cutlet Curry Udon. Pork Cutlet Bowl

0:00 奈良）だし処 七福
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住所　奈良県橿原市葛本町１４６−７
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37:05 大阪）元祖5センチかつ丼 大阪とんかつ （【旧店名】かつ丼 ちよ松 道頓堀本店）
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住所　大阪府大阪市中央区千日前１丁目１−１０
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1:05:01 大阪）喝鈍 法善寺横丁店
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住所　大阪府大阪市中央区難波１丁目１−１７
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1:27:47 豊中）信州そば そば茶屋
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住所　大阪府豊中市豊南町東１丁目１−3
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2:06:53 奈良）得得 田原本店
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住所　奈良県磯城郡田原本町唐古６４−４
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2:46:03 富田林）なおすけ
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住所　大阪府富田林市向陽台2-7-20
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うどんそば 大阪 奈良 Udonsoba Osaka Nara
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g

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