１００kg鶏肉を捌く！職人たちが躍動する大阪屈指のデカ盛りうどん屋。大阪奈良のうどん屋５選。

１００kg鶏肉を捌く！職人たちが躍動する大阪屈指のデカ盛りうどん屋。大阪奈良のうどん屋５選。

Gokuraku Udon TKU Central Kitchen President Tanaka Today we will prepare shredded daikon and yams. Cutting onions, Making hot spring eggs, And tartar sauce. Soup must also be made. I quit my corporate job at the age of 45. I had three children at the time I asked my wife, I want to challenge you as a man. She did not consent for two years. Eventually, I was able to convince her. Ten years later, You can make a living by making udon noodles. deep-fried tofu We have a variety of parts to suit different cuisines. This is for chicken tempura. This is for chicken tempura in rice balls. This is for chicken and egg bowls. This is for chicken noodle soup. Slice like this. Staff: Does the preparation process vary from part to part? Yes, I have a problem with this. Each one is cut, sized, and seasoned differently. These are completely different in flavor. salt black pepper Ginger soy sauce Ginger is shipped directly from Kochi. This will improve the taste and eliminate the fishy smell. Yams boiled egg I will do this so you can see which one is raw. Staff: do you do that for the record? The ones with lines are already boiled. hot-spring eggs Are udon restaurants in Osaka different from those in Shikoku? Not at all. They had prepared boiled noodles before the lunch rush. They take the noodles out and reheat them. But… It used to be. There are many quality restaurants nowadays. Everything is different. Some places were known for being cheap. Now everyone is looking for quality. Tempura will be freshly made. Noodles are also served freshly boiled. Staff: Is the food in the restaurant getting better? Yes, especially in Osaka. That’s difficult. Should not be expensive, It’s not just about good taste. It has to be affordable and tasty. And the service must be good. There are many things to consider. Meat & Fox & Wakame Udon Egg Curry Udon Chicken Tempura Curry Udon Meat BK Udon Garlic Meat Udon Noodles Fish Sticks and Chicken Tempura Rice Balls With meat and kelp Bonito flakes or seaweed, When a company starts using cheaper raw materials, Restaurant staff does not take pride in their food. It is not simply because materials are cheap. When dealing with materials, We want to be able to say that all of our employees are using good materials! And the food is really good. If you make udon with this mindset, your udon will be delicious. This does not completely dissolve. As it saturates, it becomes denser and denser. Add a little soy sauce and mix. I work primarily in the shadows of this business. I myself do not go to restaurants. Only a few times a year. I am working very hard here to prepare. The staff will do a good job there. Osaka, Japan Udon TKU in paradise Noodle-making notes available. Dough made this morning is flattened in the evening. It takes more than 25 hours for primary and secondary aging. Ingredients arrive from the central kitchen. Preparation is done within our group. I am so grateful for all that the President has done for so many. It must be difficult to prepare so many things. I am happy that my clients enjoy my food. And listen to what I have to say about our food. When you make egg curry, Translation Nicely done. I made this item. When shaken, the eggs only flow out through this small hole. Then the eggs will come out evenly. If a normal container is used, Too many additions. Once you put too much in, it doesn’t work. When we say “thank you,” our customers aren’t looking at us, Be sure to face the customer and remain still for 2 seconds. Udon noodles Osaka Prefecture Paradise Udon Amen If this is not completed on time, the store cannot be opened. Soup I made yesterday. Noodle Making Notebook vinegar salt water Staff: Do you get fewer customers on rainy days? Yes, I have a problem with this. But the name of this restaurant is “Amen” (Ame means rain in Japanese) Thus, even when it rains, business is good in Amen. Even rainy days can be frustrating. Japanese anchovy, mackerel, souda bonito The taste does not change. Taste does not change. However, Osaka people, especially Ikuno people I prefer clear soup. The weather is getting cooler. The amount of soup stock has been increased. This quantity can only be obtained in the morning. If you get this wrong, you will have a big problem. This is today’s soup. Check. Soup is checked by the entire staff. We taste together Make sure nothing goes wrong. If something is a concern, they will tell me. We cannot rely solely on the preferences of the Egg curry udon Our most popular menu item is egg curry. It contains twice as many toppings. Egg curry Egg toppings, udon and curry are also available. Prepare curry to put in the bottom. We have to prepare for a lot of orders coming in. Food is delivered from the central kitchen. Good morning. It is raining today, Let’s do our best. Let’s try it! Restaurant will open soon. All our curry dishes Egg curry, chicken tempura curry, etc. Rice is served. You can have unlimited refills. Egg curry udon He is a regular customer with a membership card. I am already over gold and black. I am in phase 2. Staff: You come here often. Yes, sometimes. What did you order today? Members Only Udon This is the members-only menu for October. Currently working on this month’s back menu. Every month is different. I always get this first. Fish Stick Chicken Tempura Rice Ball Set It would be about 1 cup of rice. (about 2 servings of rice) Look at the size of this. BK Udon for women BK udon noodles with chicken tempura and egg Fish sticks, chicken tempura, 2 bowls of egg BK udon Udon noodles with chicken soup and green onion Chicken Tempura Tartar Set Udon noodles with meat and egg *Basically with green onion They have ordered the same dish before. Stuff: The noodles are thicker. Yes, I have a new one. I wish I could have a life like this. The rice balls are really big. The guys love it. The noodle-making machine is a little far away, In other words, it is a race against time. When you are really busy, you have to run. Chicken Udon with Shredded Daikon 3 bowls of egg curry udon Tennoji-ku, Osaka / 5 min. walk from Osaka Uehonmachi Sta. Udon Uhara” was interviewed. Seaweed deep-fried tofu Do you use two kinds of dried bonito flakes? Yes, for toppings and soup. I used to use it as a topping, but the texture is hard. A friend of mine works at a fish store and I buy dried bonito flakes from there. It is very thin and smooth. The old cooks say that a cloudy soup tastes better, so they make it cloudy over a very high heat. I don’t put much emphasis on the clarity of the soup. Have you ever received training? I work at an udon shop and a soba shop. My last visit was to an udon restaurant called “Umugi” on Sanbangai. That’s where I learned how to make noodles. Then I liked Yamato’s noodle-making machine and went to the workshop. I like the noodles so much I make my own noodles with wheat. radish grated radish Wakame I couldn’t find the best fried bean curd easily, so I couldn’t serve kitsune. A customer asked for foxes, and someone told me they were the best, so I started serving foxes. Let the dough rest until 4:00 a.m. (first stage of ripening). Then press at 4 am to create this shape. A set meal: Chicken tempura bowl / B set meal: Mini tempura bowl leek (edible plant, Allium porrum) Maitake BK Udon / Mini Chicken Tempura Set This is curry udon. Thank you very much. Futana Hirano, Nara City, Nara Prefecture soba udon 7 changes The owner starts preparing noodles at 7:30 am. Udon dough matured under thorough temperature control. Our goal is thin and soft udon noodles that are easy to eat. Shinshu buckwheat flour kept fresh at 6℃ refrigerated. The buckwheat has a little more sweetbreads, a better color, and a better aroma. I am often asked if I specialize in udon or soba. I believe that the best way to make udon and soba is to make both tasty. I add a little water at the end, but this makes a big difference. Right. Just a gram or two of water. dried bonito shavings deep-fried tofu Nori (seaweed) thick fried tofu eringi Freeze-dried Tofu radish grated radish Eggs Snapper. Lunch at Nanaya / Soba-udon set meal Yes, please. Thank you for waiting. We can show you to a seat by the window. Thank you for your patience. Here it is. Thank you for waiting. Here is a set meal of soba noodles. Udon noodles are made soft and thin so that women and the elderly can easily eat them. Welcome! Nabeyaki Udon, here you go. Customers at table 15, here we are. Can I have a bowl of rice, please? Shrimp tempura with grated radish Shrimp tempura set meal with grated radish and cold soba Soba-Soup soba water Hirano-ku, Osaka “Teuchi Udon DAIKI Owner who entered the world of udon at the age of 16. Our top choice is tangy spicy curry udon Tsukimi Curry Udon Hirano-ku, Osaka-city, Osaka
5 min. walk from Subway Hirano Sta. Handmade Udon DAIKI 8:58 shopkeeper Making soup stock with kelp Preparation of fried bean curd I did it originally from a part-time job. Here’s a guy who was the manager at the time. Because that person is funny.
If you’re following along When I came to my senses
I found myself in an udon shop. The previous president got sick.
I’m not able to do it anymore. That’s how I feel about my purchase. So I’ve been here forever.
I’ve been here since I was 16. I’ve been working for them for ten years.
I’ve been buying for six or seven years. make a return Sugar Soy Sauce mirin tamari soy sauce This is
Curry powder, potato starch, flour Preparation of fried chicken Niboshi (dried sardines), Uruume-bushi, Saba-bushi, Mejika-bushi A delivery reservation is made. Pick up noodles at an affiliated store. For easier cooking
Keep the meat in small portions Daiki Udon Nagahara 11:02 Delivery reservations are coming in one after another Start cooking for delivery Curry Udon It’s big and up here.
It’s okay if it sticks out. oyakodon Tendon 11:30 opening Curry Udon Noodles with All the Fried Rice on Top: 1,300 yen
Mini rice bowl set is +300yen Extra high tempura bowl 1,200 yen
W Katsu-don: 1,200 yen Yamakake Curry Udon 1000yen Shrimp tempura Curry Udon 930yen
Curry Udon with Pork Cutlet -1080yen Meat udon 680 yen
Kitsune Udon 580yen Zaru udon 580 yen
Katsu-don set 910 yen Katsu-don (pork cutlet served on top of a bowl of rice) 780 yen
Tendon 780yen Oyako-tofu set meal: 810 yen
Fried Chicken Set Meal 810yen Today’s daily set menus
Tsukimi Curry Udon – 750yen First customer of the day arrives Welcome! Welcome – please come in. I’m off. To Delivery Today’s daily set menus
Tsukimi Curry Udon (Staff) Do you come to the store often? Yeah. (Staff) What did you ask for today? It’s the daily set meal (tsukimi curry udon) I like curry. Meat Udon breaded pork cutlet on rice Spicy Udon Noodles Kitsune Udon Mini Katsu Don Set Ordered Tsukimi Curry Udon A customer seems to be anxious about the daily set meal. Curry Udon with Tsukimi Curry Udon
Order a set of Katsu-don (pork cutlet served on top of a bowl of rice) Katsu-don set A customer tastes the soup stock to the last. Easy to drink light soup stock looks delicious… Homemade fried chicken Fried Chicken Set Meal Udon noodles with egg 3 guests with children 12:15 (I come to the store) about once a week. (Ordered) “Katsu-Tsumi-Tsuji” set meal I like the cutlet type. It was delicious! Yamakake Curry Udon 1000yen The aroma of spices is irresistible…
Light curry with dashi broth A little thin and glutinous noodle
The curry was well mixed with the noodle. Tonkatsu with curry Homemade fried chicken 5 pieces, 550 yen Garlic flavored
Fried pork chops with garlic. French fries I’ll take it. Katsu-don (pork cutlet served on top of a bowl of rice) 780 yen Jinanbe-cho, Sakai-ku, Sakai-shi, Osaka
7 min. walk from Sakai Sta. on the Nankai Main Line Established in 1967
Satsuma Udon Private parking for 6 cars in front of the store.
private parking lot in front of the store. 7:08
Owner, Mr. Umeda, arrives for work Relaxed atmosphere inside the store. Udon noodles with broth from a long-established soba noodle shop in Sakai City that has been in business for more than 40 years are very popular.
Udon noodle which inherited the broth from a long-established Soba noodle shop in Sakai City for over 40 years is popular. Making soup stock with kelp (Staff) Is (employee) a family member? Yes. I’ll be with my family and one more at 11:00.
One part-timer is coming. (Staff) with his wife With my daughter (we work together) (Staff) Today’s daily set meal is
Is it decided? Today we will have either tempura udon or
I am going to have a set meal of Tempura Udon or Tenzaru Udon. for tempura
prepare shrimp Carefully peel off the shell one by one
carefully peel off the shell one by one To prevent oil splatter
Squeeze the tail to push out water To prevent curling up when fried
to make them straight and even. (Staff) The shrimp work is very detailed.
You’re very meticulous. I’ve been doing it this way for a long time. Washing rice Check the amount of water in the rice in detail Cutting up cold tofu for a set meal For cold udon noodles
small portion of soup stock for cold udon noodles Preparing cooked rice Excellent knife work Cutting chicken into small pieces Kelp broth boils A combination of bonito and mackerel
Dashi soup stock is made from an original blend of bonito flakes Preparing vegetables for tempura To avoid bursting when fried
to prevent it from bursting when fried. get an “ak” (i.e., to get rid of something) Add more bonito flakes （Satsuma Soba is a buckwheat noodle restaurant.
which means “Satsuma Soba” in Japanese. I’m moving here.
I can’t make both (udon and soba) in house. So, I focused on one udon noodle.
and that’s the way it’s going to be. If it is buckwheat, there are people who are allergic to buckwheat.
There are people who are allergic to buckwheat, aren’t there? Udon is better in that aspect.
I know some people are allergic to wheat. Because the number is so small. When you take one of them
I took the udon noodle. We’ve been in business for 12 years now. I think I’ve been doing this for about 44 years.
I don’t know. (Staff) Satsuma soba too.
Was it done by your husband? No, my parents’ generation. (Staff) Are you going to be the second generation? It’s the third generation. Cutting vegetables Dashi is ready Taste today’s soup stock Wash the kettle immediately Preparations for the opening are underway. Cutting yam for yamakake One table at a time in preparation for the opening.
Carefully cleaning one table at a time Seating area cleaned (Staff) This country ware you’re selling.
Is there some kind of connection between them? The customer said it’s delicious and that he’d like to
He said he’d put it down. It’s a great seller. The people who buy the food will never
They’ll buy it back when they’re done eating. (Some customers buy)
Some customers buy 30 pieces. Tsujishigeru’s Okaki
380 yen each Rice is cooked Making Egg Solution for Dashimaki Seasoning to taste While melting and unraveling
mixing together Delicious looking
Dashimaki will be ready. After that, I just kept on
make dashimaki (sushi rolls). (Staff) Dashimaki.
You roll a great amount of dashimaki. I know, lol. In the morning anyway.
I’m going to roll 36 pieces. At night we do it differently.
I also wind it up. Amazingly beautiful.
Tuna fence (Staff) That’s an amazingly beautiful tuna. I’m often told that sashimi is delicious.
I’m often told that the sashimi is delicious. Sashimi is freshly put in. Have it brought from the market. Anointing the oil. Making Kake Dashi Mixing seasonings Mix seasonings and soup stock
Mix seasonings and soup stock Taste the broth.
Kake Dashi is ready. Wrap to prevent foreign objects
Wrap it to prevent foreign objects from entering Then for the bowl of rice
make dashi soup stock for rice bowl I’m going to prepare
I’m going to prepare noodles for today’s use. After that, more and more noodles are being made. I’ll use it after tomorrow.
I’ll stock up on udon noodles, too. Blending water Adding more water 10:30 Preparations are steadily underway
is steadily progressing. 11:00
Opening Weekday only
Daily special set meal 1000yen Tempura set meal: 1,580 yen
Sashimi set meal: 1,580 yen Children’s set meal 800 yen
Satsuma set meal 2200yen Zaru Udon (cold)
Seiro Udon (hot) 780yen each Kitsune Udon (hot) 820 yen
Chicken Udon (hot) 950 yen Oyako-don: 970 yen
Kaiko-don: 1,200 yen Tendon 1100 yen
Oidon 1100yen Edamame 400 yen
Chilled tofu 400 yen Draft beer 550 yen
Bottled beer 580yen A customer drives in early. Order the daily set meal Lunch
Zaru udon noodles and kayaku rice. Frying tempura for daily set meal Boil Udon Basic noodle boiling time is 10 minutes Adjust the boiling time according to the day’s
Boiling time is adjusted Lightly unravel in cold water. Further tightening with ice water drain water Preparing a noodle line Zaru Udon (Udon Noodle) is completed Daily Set Lunch
1000yen Thank you for your patience. Daily special
Cold udon noodles. First of all
sip zaru udon Continue
chew on a bowl of kayaku rice It’s so delicious
I can’t stop my chopsticks Tempura is also
dipped in dipping sauce (Inaudible)
It’s my first time. I’ve been wanting to come here for a while.
I’ve been wanting to come for a long time. And the tempura was delicious. And of course the noodles.
They are firm and tasty. （I’ll bring my family (next time) Thank you very much. 11:40
After that, they continued to come in one after another Welcome. Order the daily set meal and
Sashimi Set Meal One after another
Udon orders come in with fir seaweed over it. Thank you for your patience. Daily lunch
Kayaku rice set. One more thing.
Kayaku rice. Daily Lunch
Cold udon noodles and rice ball set. Daily lunch is
You can choose either kayaku rice or onigiri (rice ball) Everyone
slurp up the noodles with relish… (Staff) Do you come (to the store) often? I’ve been going through it a bit lol. (Staff) Do you have any recommendations? I like chilled udon noodles. That other one was good too, wasn’t it? But I always look forward to the daily changes. How can there be so many for $1,000? If I did something else, I’d have rice and udon. (Here) I knew there was one item that
I feel like I’m getting a good value for my money. I’ve never had such good tempura udon at any other restaurant.
I have never had such a delicious tempura udon Sashimi set meal order comes in. Carving Kampachi Removing the blood Cutting up squid Tuna Sashimi set meal 1580 yen Tendon (small) 12:00
Tables are full Hot Tempura Udon is cooking Rice balls for set menus are
made to order Orders for daily set menus
I can’t stop ordering Yamakake Udon noodle being cooked Cold Yamakake Udon Noodle
950yen About twice a week (coming) I’ve been here for quite a while. Every time I come here, I do this.
(take) pictures. Daily
(Only taken) When is the first one? 2018 I’ve only eaten daily lol. You won’t know until you come.
what the daily special of the day is. (Staff) I look forward to coming here every time! Right. 12:20
Counter seats are filling up. Aged mochi udon
order comes in Putting fried glutinous rice cake on top Pour a lot of soup stock on it. Multiply by firmer Finished with shredded green onion
Agemochi Udon 1000yen I got an order for katsudon (pork cutlet served on top of rice).
I make a pork cutlet. Two eggs are used for Katsu-don Cutting fried pork cutlets Finished by pouring a half-cooked egg over the top. Katsu-don: 1,200 yen (Staff) You see the logo of Satsuma Udon? (Staff) Has that logo been around for a long time? I wrote that lol. It used to be Satsuma Soba. Satsuma soba is like that too. I had a designer draw up a logo for me.
I had a designer draw up the logo. I’m going to do it (the store) myself next time.
I was wondering if I could write it myself. It was Satsuma soba, a remnant of the previous I don’t deal with soba anymore.
I don’t think it’s right to call it “Soba” when we don’t deal with Soba any more. 13:15
A group of 4 customers come to the store. One hot daily and
three cold ones. Daily tempura to be fried. For hot udon
Heat up soup stock Make a daily rice ball Udon noodle is boiled Hot Tempura Udon noodle is cooking Pour warm soup stock over it.
Finished Thank you for waiting!
Lunch is warm! Wow!
Looks delicious! monkeys will be made too… Thank you for your patience. Excuse me, ma’am. Delicious! It’s so soupy! I can’t stop my chopsticks from slurping udon. (Staff) How did they know about your store? I had a company in the neighborhood. I’m coming from Saitama today.
I said I’d come over from Saitama today. （I was like, “Where are we going to have lunch? They decided. We’d love to see you at work.
Please come visit us at our office. (Staff) (Daily price)
It’s 1,000 yen. Cheap! What?
This is 1,000 yen! Wow, that’s great! There are so many varieties.
It’s fun to eat them. Thank you very much! You seem satisfied.
Back to work Daily set meal 1000yen
Cold udon noodles with rice ball set A la carte dishes are also available. Glossy Zaru Udon Deep fried tempura Freshly Nibbled Onigiri Fluffy Dashimaki Thank you for the food In between business hours
prepare Udon noodle. To strengthen the firmness
To stomp your feet. For 30 minutes
Stamping my feet without rest 2:30
Lunch business ends Local taste and coziness make this udon shop a favorite among
It was a close contact with an udon shop loved by regular customers.

0:00　大阪）極楽うどん TKU
地図　https://goo.gl/maps/PPePCoXkiSoR4yWN7
住所　大阪府大阪市東成区東小橋1-1-4
URL　https://youtu.be/2XjQbxfrBXk

1:01:05　大阪）饂飩工房 うばら
地図　https://goo.gl/maps/UFwoLPVq6b9Ko44Q6
住所　大阪府大阪市天王寺区東高津町9-19
URL　https://youtu.be/TFXR55-niog

1:49:01　奈良）そばうどん 奈な屋
地図　https://goo.gl/maps/6B1JdoA78XUFeyh67
住所　奈良県奈良市二名平野2-2195-1
URL　https://youtu.be/QXxktmTIw_o

2:19:05　大阪）手打ちうどんDAIKI
地図　https://goo.gl/maps/JvhVYKos4UiV6pbU9
住所　大阪府大阪市平野区流町３丁目２０−１
URL　https://youtu.be/wL-f_pFnMMI

2:58:09　大阪）薩摩うどん
地図　https://maps.app.goo.gl/chGAYXtipeoSieCv8
住所　大阪府堺市堺区神南辺町２丁７６−１
URL　https://youtu.be/OFxojJUlYfQ

#うどん #天ぷら #かつ丼 #カレー #大阪グルメ

※情報は取材日時点のものです
※メニュー、価格など店舗情報は変更している可能性があります