朝５時から３００匹捌くロードサイド老舗うなぎ屋のアツすぎる現場に密着。炭焼きで美味しいうなぎを焼く方法。

朝５時から３００匹捌くロードサイド老舗うなぎ屋のアツすぎる現場に密着。炭焼きで美味しいうなぎを焼く方法。

We take a closer look at Mori Unagi, a long-established restaurant famous for its charcoal-grilled eels! The aroma is different because it’s charcoal, and the fact that they can grill them even in the heat of summer, even at 70-80 degrees, is a testament to the smiles on the customers’ faces when the eels arrive at the table. ( Customer) Is it better than two? They’ve been doing this for over 40 years now, haven’t they? At their busiest, they can fillet up to 300 eels in a single day, and they do it in a flash with the skill of a craftsman . The most difficult part is bringing the quality of the eels to the same level with their grilling techniques. It’s starting to feel like the ideal . The president and I always say, ” This is our job.” Mori Unagi, founded in 1947 in Ureshino City, Saga Prefecture. 5:23 The day begins with lighting the charcoal. We spread the charcoal out. A lot of ash is flying around inside the room. We line up the larger grains and spread charcoal in the grill next door. We leave the usable amount of charcoal from the day before here and use the larger grains as a starter fire. We mix the ash and the smaller powder. We collect only the ash later and use it again. All that’s left is the ash. We make the most of the charcoal until it becomes ash, and then we put new charcoal on top. Su) What kind of wood is this? It’s oak charcoal . There are all kinds, like binchotan, but the scent is completely different. This kind of charcoal Su) It’s big. That’s right . But if we didn’t have something this big, we wouldn’t be able to light it at this time and keep it going until the evening. The reason we start so early is because we have customers who come early. If we could, we would have liked them to come. They have everything when you order . It can’t be helped if it’s sold out, but I think it’s good to have it. It’s the same as camping . Do you never go camping? No, no, no . I don’t want to use this kind of fire for anything other than work. I put some wood for kindling and then some charcoal on top. Let’s light the large pile of charcoal . I light the newspaper stuffed inside. Smoke erupts from all over and the flames rise all at once. Since I’ve made a proper cavity, it happens in no time. It takes about an hour and a half to light a fire (starts grilling). The earliest it takes is after 7:00. It’s hard to light , but because it’s hard to light, it lasts longer. I start work at 5:00 every day to light a fire . This is what I do every morning, right ? I put up the flag . 6:04 It’s finally getting light all around, and the rustic gate is now dewy. The interior of the restaurant is still quiet in the early morning hours . The kabayaki sauce is already being prepared in the kitchen. We filter out the ashes . We separate the ashes from these granular particles. We use these granular particles . We sift and remove the particles. Without this, we can’t adjust the heat. Too strong is no good, and too weak is no good. This is after grilling the mackerel, so it’s a little black. This is after grilling the eel , and the charcoal used to grill the eel is white . How many years have you been doing this? It must be about 10 years now. It’s a little whitish, isn’t it ? We collect the sifted charcoal in a can. We use these particles to fine-tune the heat. GrillingThis is the remaining ashesAdding charcoalChanging the position of the charcoal frequently to light the whole thingLetting it sit for a while until the fire has spread properlyI can see a small truck outsideIt’s brought a car from the warehouse, it stands out, doesn’t it?S) It ‘s cuteS )Do you also make deliveries to direct sales stores and the likeThis is the mackerel I’ll be grilling todayWe have as much as fits in the big freezer, and what doesn’t fit in the store is stored in the warehouse in the annexThe charcoal starts to light little by littleThe flames rise and it’s hot and tough work while we’re waiting for the charcoal to lightToday there were a little less, around 60 eelsAnd mackerel … I think it was about 400S )400!? Yes, it’s on the low side, both times. 6:53 I light the other grill as well. The old exhaust fan sucks up the smoke. I can’t tell if I’m grilling or being grilled. I’ve intentionally left both open now to let the air in. Once they start grilling, they’ll all close, which is hell .) I guess they have to close. Yes, smoke rises quickly here too. After setting up the two grills, I wait for the charcoal to light completely. When I’m not grilling, there isn’t that much smoke, but when I’m grilling, the smoke is incredible. While I’m waiting for the charcoal to heat up, I check my online order. Then I immediately return to the grill. It’s starting to turn quite white. Ta ) Is it important to turn it over frequently? It catches fire quickly, doesn’t it? If you leave it like that, it will stay that way forever. It’s hottest when you spread the fire . S) You mean right now, right? That’s right, it’s hottest now. The staff will evacuate once things have leveled out a bit, and then we’ll use the previous one to adjust the heat. S) How can you adjust the heat by placing this? You put it in the red part, right? It weakens the heat , so if it’s too weak, you mix it in and make it stronger. S) It’s especially hot this summer, isn’t it? S) Is it still hot even in winter? It’s hot! In winter, my upper body sweats while my lower body complains of how cold it is lol . My body is busy too. I adjust the temperature by adjusting it so high , then I make small adjustments while cooking . I put the grill on, add oil , and make the yakitori . I arrange the chicken on the grill . I use a chicken skewer, which I then skewer and cook. I make the fine adjustments while watching the heat. This is for the salt. I add the same amount of sauce again. Yakitori is rare too. Actually, I’m an eel restaurant, but quite a few people want yakitori. There are n’t many places that grill with charcoal like this, are there? The charcoal aroma is carried into the product, so I take it out first . The salt yakitori, with its charcoal aroma, is complete. I make the sauce. Yakitori. Can you stay until the evening? I’ll be there until 4pm . I’m grilling the whole time, every day, so I can’t take a break . Aren’t you in time? No, you’re not in time. If I was in time, I would take a break too. In fact, you can’t really understand what it’s like unless you’ve been in this place. You can actually tell how hot it is when you stand there . It was hotter than I could have imagined. The president and I always say, ” This is our job .” Why are you doing this job now? Before coming here, I was in sales of office equipment. I used to come in and out of here. I somehow ended up in there while I was coming in and out . Dip it in the sauce and grill it again. Arrange the sauced yakitori. Once the sauce is applied, lightly grill it , being careful not to burn it , and then immediately dip it in the sauce again. The sauced yakitori is complete . The sweet sauce and fragrant aroma are amazing. One after the other, other staff members arrive to work. They pack the finished yakitori into packs. A limited-time offer of six packs a day includes both salt and sauce. Charcoal-grilled yakitori with eight salted skewers costs 1,080 yen. A value pack of eight skewers of five different types includes a special charcoal aroma that enhances the flavor. The slowly grilled chicken is juicy, and many customers come in just for this. Next, they grill the mackerel. They line the mackerel on the grill. They grill 40 mackerel at once, moving them around while grilling. Some areas are hotter than others, so they turn them over to ensure they’re evenly distributed. They turn them over multiple times to ensure they’re cooked evenly. They then dip the grilled mackerel in sauce and arrange them on a tray. The first grilling is complete. They let them rest for a while, then grill them again to finish. The shop opens with a sign that says “Open” at 8:30. Mori Unagiya is open. Parking available across from the Yutoku Bus Godai stop . There’s a line of products inside the store. Frozen products: Two pieces of frozen grilled mackerel for 476 yen. 4 pieces: 952 yen , seasoned chicken: 410 yen, eel croquettes (4 pieces): 600 yen, grilled eel liver: 650 yen, cut eel: various prices , grilled mackerel (4 pieces): 1,160 yen , charcoal-grilled chicken liver: 490 yen , yakitori with salt and sauce: 8 pieces: 1,080 yen . *Please reserve yakitori, charcoal-grilled liver, and grilled eel liver in advance and we can reserve them for you. We have also started work in the grill area. We grill the eel liver over charcoal and then marinate it in sauce before serving . Chicken liver : We turn it over to prevent it from burning. We grill all four sides, so we grill this side, then turn the other side, and cook that side until it is cooked through. After that, we add the sauce and finish it off. This makes 1.5 kg. As for chicken liver, there is one per eel, and as for eel liver, it depends on the amount we butchered the day before (we butchered about 60 eels the day before) . The grilled eel liver is then topped off with the sauce, which is poured over several times to let it soak in . Wow, it ‘s hot, but still not as hot as first thing in the morning . It was the hottest thing in the morning , but it’s still incredibly hot . The chicken liver is also grilled, and three different parts are mixed together to create a variety of flavors. The eel liver is removed from the skewer. Heart , liver , and liver are as expected, or rather, they’re grilled over charcoal, so they’re different, but I think the heart is delicious . The heart is juicy . What do you think ? It’s juicy, great , that’s what I’m aiming for lol . The heart, liver, and eel liver are also removed from the skewer. This is the eel liver. It’s skewered like this so it forms a round shape. Once it’s cooled down, it’s packaged and put on display. Grilled eel liver, 650 yen. Only one of these precious parts can be taken from each eel . The rich flavor makes you crave alcohol. This is called bisque grilling, and it’s been grilled once more from a raw state. It’s then grilled once more and dipped in sauce, and is ready to be served to customers. It enters the grilling area. The sauce is poured into a tray. Today, a staff member will be grilling the eels instead of the president. The bisque grilled eels are placed on the grill. The eels are turned over. Visually, the eels are turned over to check how done they are. Then they are turned over again. Cook them a little more, then turn them over again . (S) How many times do you turn them over? It depends on the time. Next, some eels are flipped and some are not. The ones that you want to cook a little more are flipped over, and the ones that you think are OK are flipped one by one. Once the eels are cooked, they are dipped in sauce. This is the finishing touch. The grilled eels, now soaked in the flavor of the sauce, are complete. The excess sauce is poured off. A spectacular smoke rises. The raw eels are placed on top. The fire is a bit帰りました。 English: I change it up every time. For example, the first eel I grilled turned out a little off, so the next time I’ll try to reduce the heat a little. It’s different every time . This part is a little white, and this part is starting to brown a little . You get the idea if you do it every day, but the fact that the eels are grilled to the same color is the result of daily experience. They dip them in the sauce . One after another, the grilled eels are finished. Grilled eels. The carefully grilled eels look plump and soft from the outside. The finished grilled eels are weighed again and cut into smaller pieces . Once cooled, they are vacuum packed and shipped. The packaged eels are loaded. (S) Where are these taken ? These are temporarily stored in the refrigerator in the work area above. Customers come looking for eels to deliver to roadside stations and other locations throughout Saga Prefecture. (S) Where are you from? I’m from Kanagawa Prefecture and I was interested in the way the owner grills eels on YouTube , as even the bones get soft. (S) Travel? Yes! S) What do you think? The hot springs in Ureshino have very smooth water, which is really nice. Customers come from all over the country looking for eel. President Mori S) You’re the president of this restaurant, how many generations have you been in the business? I’m the third generation. It was founded in 1947. Mori Unagiya’s roots lie in the mudskippers of the Ariake Sea. Do you know that? They started out by grilling those. My grandmother used to grill mudskippers and eels. We also had fresh fish, meat, and all kinds of fresh produce. It’s been 10 years since my generation took over, and it was during my generation that it became a charcoal grill specialty restaurant. My mother grills and my father butchers , so I don’t butcher, I only grill. So if you ask me if I can butcher eels, it’s not that I can’t butcher them, but I’m really bad at it hahaha. But as for grilling, I’ve been doing it for 30 years . The most difficult part is bringing all the quality of eels, whether they have thick or thin skin , muscular or fatty meat, to the same level with the grilling technique . How old are you now? 50… I’ll be 52 soon . I don’t need anything in two days lol あさイチ」 English: I started grilling when I was about 21 years old , so it’s been 31 years now, even in this summer heat when temperatures are in the 70s and 80s. The only thing that keeps me grilling is the smiles on customers’ faces when the eels arrive at the dinner table. If I wasn’t able to do that, it would be tough, to be honest. To me, profits come later. There is a huge difference between years when we can catch young eels and years when we can’t, so I think our prices are on the higher side compared to other places’ eels. Customers choose us because they consider everything, including my hard work, the taste, the way we grill, and the sauce, so it’s only natural that we do the same amount of work to earn that price. The feelings of the people who butcher the eels, the people who grill them, the people who pack them, and the people who serve them all work with the same desire to make the eels delicious, which is why I think we can produce such delicious products. The president’s father (previous president) is 82 years old . S) Are you always out in the store? I just come to have fun lol The president’s mother . S) Were you grilling mudskippers? That’s right. S) You used to work really hard, didn’t you? I worked as hard as I could (I tried my best to die) . It was just the two of us (with your husband) and we didn’t have employees like we do now, so it was really tough . I was born and raised here, so I’ve been sashimi-making mudskippers since I was in elementary school and we’ve overcome some tough times . I’ve been watching you, the president, and you ‘ve been working hard . Your mother went out with an eel as a gift .) How much is it now? It’s still only about 10%. We still have a lot to finish off the grilled mackerel, so we grill it again like this .) Is it finished yet? 。 English: That’s right . Here we cook them to a certain degree until they are evenly browned . These colors are completely different, aren’t they? They are a delicious color, and we finish them off finally . Once that is done, we start grilling the raw mackerel again. I ask the man who continues to grill the mackerel what his favorite fish is. It must be horse mackerel. He says he likes grilling salted horse mackerel and other things too, but he’s grilled so many mackerel, I don’t want to eat more. I know the taste of mackerel well enough . I’m so fed up with it . (S) We don’t compromise, and I think that’s our attitude as a company , and I think everyone here feels the same way. If we didn’t do that, it wouldn’t be Mori Unagi and it wouldn’t be our product. If we didn’t protect these things, customers wouldn’t buy them. We cook them in layers. If we cooked them all the same way, the thinner parts would burn quickly, so this is the part we need. Make sure to brown this part properly. (S) What do you usually do on your days off? I go to the sauna. (S) What!? But there is a cold bath attached. (S ) Don’t you hate this hot environment? It’s awful, it’s awful, of course . You sweat on work days and on your days off, right? I see . Was it difficult to grill at first? You don’t know how to grill it or the timing, and you feel like you don’t want it to burn, so you get even more anxious . If you grill it too quickly, it won’t be cooked, and you don’t know what the heat is like. If you can’t do that, it’s impossible. It’s the first step until you understand how the color changes and how it feels on your skin. Your package arrives. Warning: Live eel ! This item is eel. You open the box. There are two large bags . Inside the bags is an eel . I never thought it would be delivered by courier. We receive a stable supply of farmed eels every day.Wearing a waterproof apron.Sharpening the knife.This is the original size.S ) Did this (left) become this (right)? I’ve been butchering for two and a half years, so it’s about that long.I set up the cutting board and immediately start butchering the eel.Removing the liver and removing the bones.S )Is this one finished? Yes.S)That’s fast… I awl the eel and secure it.I open it from the back along the bone and remove the liver and bones.The eel is butchered in no time.I’ve been butchering eels for two and a half years.That’s because I used to butcher fish.S )It’s quite special, isn’t it? It was completely different from before.First of all, it’s alive, so I guess it ‘s just a matter of getting used to it. うさちゃんは、魚沼市ランチです。うさちゃんのおすすめ店） English: I guess that’s why they say it’s difficult, but if you try it you’ll be surprised ! You can tell by looking at what parts of a good eel it’s fatty, but you have to wait until you grill it to find out if it’s fatty or not. The meat can be clearly tough after grilling . So you really can’t tell until you grill it . Since it’s farmed, there’s no such extreme good or bad, but it’s a bit of a gamble. They butcher all the eels at once while they’re still fresh . The eels that have been butchered are done every day, so they’re done in no time. There must have been about 60 of them today . How many at the most? The most was 80kg, which was just over 300. After finishing the work, the counter was neatly cleaned. The cheerful guy was there all the time, washing the eel buckets. After cleaning, the preparation of the eels was complete, and a familiar customer arrived. On this day I bought mackerel. Four grilled mackerel for 1,160 yen. The large grilled mackerel was carefully grilled, and even the skin was delicious. The meat was thick and satisfying, and the sweet sauce soaked into it was delicious! I work in Ureshino and I eat mackerel. Do you always buy mackerel? I buy a lot of mackerel and eel too . How’s the eel here? It’s delicious. The charcoal gives it a different aroma, and it’s soft and plump. More customers arrive one after the other. Customer: Would you like two? Staff: Would you like a long one? Two large ones . Thank you very much . What did you buy today? It was eel . I like thick, fluffy eels, so I come here. I’m from Ureshino, so I’ve been coming here for a long time. It’s been about 40 years, I think. Even before it became famous, I cut it into bite-sized pieces, lightly warmed it, and served it on rice with a little sauce . Mori Unagiya seems to have acquired a local flavor. Now it’s time to grill the raw eels. I line up the eels I cut earlier on the grill, flesh-side down, and grill them. I’ve lined up 15 eels for now. As expected, you turn the fleshy part over first. With a high heat, it browns in no time. Before flipping, flip the tail like this and start flipping the ones that brown faster. With a charcoal fire, you need to check the heat and the doneness . If you want it cooked a little more, use that as your standard . When it looks delicious, put it in the sauce and cook it little by little, turning it over many times. It’s gradually getting to the ideal position, so you can start lifting it first. These ones are dipped in the sauce until they’re golden brown and the fat oozes out. This is bisque grilling. After bisque grilling is complete , measure the size and finish it off. Take a break . It seems like it takes a lot of training to stand in the grill while enduring this heat. Arrange the eels on a tray. Drain off the excess sauce. The eels (bisque grilled) . From bisque grilling to finishing, it takes a lot of effort to make a Mori eel . How much water do you drink in a day? We’ve already got what we have. The two of them will continue grilling until the evening. We’ve ordered one eel. Is that okay? One grilled eel costs around 3,500 yen. The slowly grilled eel has a fragrant aroma, and the light kabayaki sauce goes perfectly with rice. The meat is plump, thick and juicy, bringing out the full flavor of the eel. Mori eel is a delicacy that everyone should try at least once. We followed an eel restaurant that preserves the traditional taste!

店名　森うなぎ屋
地図　https://maps.app.goo.gl/QQqXDJDRNqotFTcNA
住所　佐賀県嬉野市塩田町大字大草野丙1827-1

0:00 ダイジェスト　
1:02 本編

うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

#うなぎ #焼き鳥 #九州グルメ