明太子と辛子高菜が食べ放題！福岡の豚骨ラーメン屋に密着

明太子と辛子高菜が食べ放題！福岡の豚骨ラーメン屋に密着

Fukuoka Prefecture, Fukuoka City. Ichimujin Watanabe-dori Branch. We go behind the scenes at the ramen shop famous for its all-you-can-eat mentaiko. 9:00 AM. Enokida Main Store. Preparation for all three shops is done at the main store. Inside the shop, preparation for the pork bone soup had begun. This is the pork bone soup made this morning, now being heated. This is the soy sauce soup for the pork soba. It’ll be ready in about 20 minutes. Everything is made here and sent to other shops? Yes, yes. This (pork soba soup) is for each store. This (tonkotsu soup) was also made this morning for that location, and we’re delivering it now. A lot of finished pork bone soup. Pork soba oil. The base oil is freshly made every day. Now we’ll slice the chashu! We cut it in the morning from what we prepared the day before. Which cut of pork do you use for this chashu? It’s pork belly, right? The chashu. Chashu is made from pork belly. You use this much just for one store? That’s right! This is just for lunch. On weekdays, we usually cut about 8 to 9 pieces. The ends of the chashu pork. Finely chop them for fried rice. Make the noodles. We make our own noodles using domestic wheat. Set the mixed dough. Prepare the next ingredients. Roll up the stretched dough. Break up any lumps to ensure uniformity. This same machine cuts it all the way through. Right now, just this makes about 100 servings of tonkotsu (ramen). Today we’re making 8 batches of tonkotsu, so 8 times this makes 800? Plus, since we can’t make more than 100 servings of tsukemen (per roll), maybe 70 or so. First stretch is done. Divide the dough in half. Is this like rolling it out twice? This is like combining what we made earlier and rolling it out together. Combining them makes it a bit thicker, then you roll it out thin again. First you combine the separate pieces into one sheet, then combine that single sheet into two sheets, combine them again,
then roll it out twice while dusting with flour, and then cut it. The dough is finished being rolled out. Set the rail where the cut noodles will come out. Check if it’s the specified thickness. The weight isn’t stable until about the fourth batch, Weigh it, and it’s a bit heavy. We aim for the pork bones to weigh between 100 and 110 grams. The owner came to pick up the soup. Deliver the soup to the other two shops. Make the flavored oil. (Ramen) How much do we sell on weekday lunchtimes? About 140 bowls in 4 hours, I guess. Well, out of the three shops, Gofuku is the largest, The highest was about 260 bowls at the kimono shop? The finished flavored oil. Made with minced pork back fat, onion, and garlic, it’s all about reducing the moisture. This really seems to be the key to the ramen’s aroma. The flavor comes from the soup, though. After each task is finished, keep stirring the pork bone soup. If you don’t stir it about every 5 or 6 minutes, it’ll stick and burn. Once it starts burning, it just keeps burning more and more, so the bottom… and you end up with soup that smells burnt. You have to keep stirring constantly in short intervals to prevent it from burning. (The ingredients are) pork knuckles, pork loin bones, chicken bones, and pig heads. We use four types. Do you make this every day too? Well, since we now have three shops, we make it every single day. Strain the finished soy sauce soup. (Soy Sauce Broth Ingredients) Pork knuckle, chicken bones, dried sardines, mackerel flakes, dried yellowtail, and kelp. (After this) we let it cool down, but when you use it, oil floats on top. You basically remove all that oil. That’s what causes the unpleasant smell. You just use it after skimming off the oil. Prepare the vegetables to be used. Boil the bean sprouts for the mixed noodles. Garlic chives. How do customers usually get here? Mostly by car, lately. We also have affiliated parking lots, so we give out service tickets for those. Wood ear mushrooms rehydrated in water. On weekends, it’s amazing how much we go through in a single day, when you really think about it. A seafood-based soup. It’s jiggly because it’s chilled and set. Sugar. You see, we have this mentaiko tonkotsu ramen at our shop, This is the sauce we use for that. At our shop, the mentaiko is all-you-can-eat. So some customers ask, “What’s the difference between mentaiko tonkotsu ramen and tonkotsu ramen?” They often say things like, “It’s just tonkotsu ramen with mentaiko added, right?” We make a separate sauce and develop the recipe specifically to complement the mentaiko. So this sauce is made fresh daily too, right? Is the taste completely different? It is! Well, you’ll just have to try it! If I were to eat here today, what would you recommend? Well, I’d say the tonkotsu ramen. Pork bone ramen is delicious, but mentaiko pork bone ramen is also delicious, and the mentaiko mixed noodles only available at this location (the main shop), and the mentaiko mazesoba only available at the Watanabe-dori and Gofukumachi branches, I’d really like you to try comparing them if possible. One bowl isn’t enough! Not enough! Cleaning the shop interior before opening The bowls are always piping hot. For filming during business hours, we moved to the Watanabe-dori location. The shop is in the midst of opening preparations. We interviewed the owner during the quiet time before opening. What inspired you to start this shop? Regarding the main shop, it was originally in a place called Enokida near the airport, There was a shop called Shifuku-san, and I was working there. When it relocated, I was offered the chance to take over the existing space, so I thought, “Why not give it a try?” and that’s how I started. (Origin of the shop name) There are many ramen shops with “ichi” (one) in their name, and also, in the expression from my hometown, Kochi, The word “ichimujin” in the shop name means “working hard with single-minded dedication.” I like that meaning, The “ichi” in Hakata ramen shops is also considered auspicious, so we chose this name for the shop. (Commitment to Noodle Making) We make sure to cover the basics, We use domestic wheat, specifically wheat from Kyushu, we make it with a higher water content than typical Hakata tonkotsu ramen. I’m not really a fan of that powdery texture, you know? To improve it, we make it with a higher water content, Well, the noodles have a slightly chewy texture now. I thought it was unusual to have unlimited mentaiko and takana, but Originally, takana was often free as a condiment with tonkotsu ramen in Hakata, Nowadays, with rising prices, fewer places offer takana, As for the all-you-can-eat mentaiko, I got advice from a Tokyo restaurant operator and started that. If you’re doing tonkotsu ramen in Hakata, combining it with mentaiko, a Hakata specialty, I thought it might bring in more customers, so I took the advice, Well, I was a bit nervous at first, But it turned out to be a perfect match, and lots of customers really enjoy it. As it says on the poster, it’s from Munakata, a coastal area in Fukuoka. We get our mentaiko from a Fukuoka manufacturer called Umi-Chisan, who sources it properly. The mentaiko we serve all-you-can-eat is the gift-box trimmings, the so-called “barako” bits. Taste-wise, it’s absolutely identical to the gift-box stuff. The cost is high, but we insist on serving it that way. Any other particular points of pride? Since tonkotsu ramen is recognized as a soup-focused ramen, we’re definitely particular about the soup. We use quite a lot of bones, and we use a pressure cooker, We tend to crush the bones quite a bit, so it’s like a blend of the marrow’s umami and the flavors from each part, We make it into a soup that appeals to everyone. (Future Goals) We currently have two shops in Hakata and one in Chuo Ward, We plan to open another shop in Chuo Ward soon, and we want to build it into a brand that’s recognized throughout Hakata. Once we’re well-established there, we’d like to open stores in Kansai and other areas. Orders are placed using meal tickets. Customers arrive right when we open at 11:00. Three types of ramen. The Chicken Nanban side dish is the second most popular item. Set meals are also available exclusively at the Watanabe-dori location. An order for tonkotsu ramen came in. When an order comes in, they sear the chashu pork. Ichimujin sauce (kaeshi). Fat. Pork bone soup. Top with chashu pork, green onions, and wood ear mushrooms to complete. Next up is mentaiko tonkotsu ramen. Add the seafood-based soup with mentaiko to the pork bone soup. Grill it as much as possible after the order is placed to serve it piping hot. Mentaiko tonkotsu soup. Top with chashu pork, green onions, and mentaiko to complete the mentaiko tonkotsu ramen. Unlimited mentaiko. Served in individual pots. An order for Chicken Nanban came in. Because the meat is large, it is fried once, cooked through using residual heat, then fried a second time. Two sizes available. Even the half-size portion is this big. Nanban sauce. Top with mentaiko tartar sauce to finish! An order for extra noodles comes in. Prepare the mixed noodles. Thoroughly mix the noodles with the sauce. Green onions. Fried onions. Pickled shiba. Seaweed. Char siu pork. Plenty of mentaiko. Top with egg yolk and it’s done! The self-service corner has three kinds of pickles. And these are also all-you-can-eat. Gyoza. I guess these are Hakata bite-sized iron pot gyoza. Rice on a piping hot iron plate. Sauce. Chopped chashu pork. Pouring an egg over it right in front of the customer. This has seasoning on top. Please mix it well before eating. Mix it while it’s hot and fresh to finish. Many orders come in for the popular Chicken Nanban. The chicken pieces are so large that three fill the fryer. Each piece is larger than the palm of your hand. You can also get a combination of tartar sauces on top. The Takana Mentaiko Tartar Sauce is exclusive to the Watanabe-dori location! Tartar Chicken Nanban (mixed sauce) 780 yen. It’s delicious! The Chicken Nanban is large, so cut it into bite-sized pieces with scissors. The additional rice is cooked. This is the regular portion. The large portion is piled this high! What are you making now? I’m making tartar sauce with mentaiko. Mix the mayonnaise and mentaiko together. Add the eggs to the tartar sauce. Crack a lot of eggs into the frying pan. Stir while heating. They gradually start to set. Once they’re fully cooked and crumbly, they’re done. Is one whole Chicken Nanban too much for one person? It is a lot! Especially for women, it’s really much. Half is probably just right. Because these eggs are pretty substantial. The total weight of the eggs is 1.7 kilograms. A group of four customers arrives. Added unlimited mentaiko. Wrapped rice in chashu and took a bite. How was the taste? It was absolutely delicious! We’re actually visiting from Tokyo, and the seafood flavor is so good—you can’t really get that back home. The mentaiko is also incredibly delicious. Everyone, when you come to Fukuoka, you absolutely must come here! Prepare the chashu for tomorrow. Wrap it with string into a rod shape. Put it on the heat for tomorrow. Finally, we’ll have the popular menu item. Tonkotsu Ramen (All Toppings) Jelly-like chashu pork. Chewy straight noodles. Mentaiko and takana are of course unlimited. Tartar Chicken Nanban. We’ll cut it for you with scissors. Loaded with egg for a truly satisfying bite! Cleaning up wraps up our lunch service. Thank you for filming with us today! Thank you! We look forward to seeing you again!

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いちむじん　渡辺通店
営業時間　昼の部 11:00~14:50
　　　　　夜の部 17:00~21:30
TEL 　　　092-436-2350
定休日　　なし
住所　　　福岡県福岡市中央区渡辺通3丁目11−10 W3 102号
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