１日１０００人が殺到する最強マンモスうどん工場

１日１０００人が殺到する最強マンモスうどん工場

Morning, probably in Marugame
The earliest-opening udon shop Homemade Sanuki udon with a firm bite! Our old-fashioned
soul food, right? It’s chewy and delicious. A wide variety of fried foods and tempura There are many different kinds The burdock root tempura is delicious. Cold udon topped with our special soft-boiled egg! Peak customer count: 1,000! Established 44 years ago!
A close look at a long-established self-service Sanuki udon shop Hourai-cho, Marugame City, Kagawa Prefecture Established 1981
“Sanuki Handmade Udon Magokoro” 3:30
From preparation to close-up We spoke with the president about the store
about the restaurant. 44 years ago, right? The location is different too. There’s a mill moved over here became a noodle factory This shop was built later, My grandfather, the founder, was running it back then. White dashi for cooking
Using kombu, dried sardines, and shiitake mushrooms Remove the kombu once it comes to a boil Carefully remove the scum. Simmer further
Extract the umami from the dried sardines Used for udon and soba
Dashi broth Remove impurities Hokkaido kelp Kombu, shiitake mushrooms, horse mackerel, Japanese horse mackerel, dried sardines, small shrimp
Dried flounder and other ingredients are used to make the broth Carefully remove the used dashi ingredients Bonito flakes Remove the bonito flakes
Add seasonings such as mirin, sugar, and soy sauce Strain the finished broth The dashi stock is complete. Refilling the broth for kamaage udon Prepare ice water Prepare the egg for the cold udon noodles Pour this over the cold noodles Then add the broth and eat it. It’s called cold tamago udon. Staff) What are the most popular menu items?
What would you recommend? Probably plain udon noodles. Both in modern times and ancient times Original menu available Like Kujo green onion udon Cooking rice About 4 to 5 sho of rice used per day Rice preparation complete Oden preparation Self-service corner
Replenishing the chilled broth Inari sushi tofu pouches
simmered in white dashi broth with sweet and savory seasoning One street off Prefectural Route 193
Across from the golf course 4:54
Opening the store shutter The store opens at 6:00, but some customers arrive as early as 5:30.
and wait for the store to open. Next to the shop is a noodle factory
always providing freshly made udon and soba. Parking lot
Located east of the factory Capacity for 30 vehicles Burdock root tempura Burdock root seasoned with a sweet and savory marinade
Coat with batter and deep-fry Automatically flows sideways, allowing large quantities
60 Making vegetable tempura For vegetable tempura,
onion, carrot, and sweet potato The vegetable tempura is complete. In another fryer, fry the horse mackerel
Fry croquettes and quail skewers Fried chicken Deep-fried chicken
Arrange on a large platter Arrange the finished fried food at the storefront Preparing rice balls
Coating plain rice balls with furikake seasoning Wrap them and place them on the counter Dried sardine flakes Making the second batch of dashi stock
Add kombu, dried sardines, bonito flakes, and shiitake mushrooms Simmer to extract the umami flavor Pump up the broth
into the self-service corner machine Make a sweet simmered dish with the kombu and shiitake mushrooms used for the broth As a side dish for rice balls, etc. Some people put it on udon noodles too
75 Lightly roll out the udon dough
with a rolling pin. In the kitchen, use a rolling pin and roller
to roll out the udon dough even thinner Normally,
it would be rolled out by hand Press this and stretch it out
to stretch it all at once We have to save time on this part Since it’s a self-service store One shot
and you get about 13 to 15 balls, If I don’t get this done now
we won’t make it in time Since it’s also an industrial area Customers often gather all at once during lunchtime
at lunchtime, If we make them by hand,
the line just goes on forever. Cut the thinly rolled dough Start boiling udon noodles in time for opening Udon noodles take 16 minutes to boil
Adjust the boiling time to be shorter in summer and longer in winter This is a 2:8 buckwheat noodle ratio. Served in Kagawa Prefecture Like udon, soba noodles
is thick, At our place, we use thin noodles. to the same point as regular soba
94 Staff) How long do you boil the soba for? Right now, about two and a half minutes. Soba noodle production is complete Entering from the entrance… Opening the door
the spacious interior Order counter When purchasing Kake Udon
Please heat it yourself Tempura, broth, and toppings
are all self-service. The restaurant is spacious
with about 100 seats. There are also tatami rooms Koi carp kept since the shop opened
swimming in the aquarium inside the restaurant The shop also features a cafe space
Sells drinks and tofu doughnuts Homemade noodles are also sold. Plain (Small) 320 yen
Udon portion sizes: Small (1 serving), Medium (2 servings), Large (3 servings) Small Meat Kama Tamago: 710 yen
Kamatama (Small) 430 yen Grated Yam Topping (Small) 470 yen
Meat Bukkake (Small) 640 yen Chilled Egg with Meat (Small) 710 yen
Cold Egg (Small) 430 yen Warm Egg Meat Bukkake (Small) 710 yen
Kujo Negi Udon (Small with Fried Tofu) 550 yen Business Hours
6:00 AM – 3:30 PM Open year-round (except New Year’s Day; occasional temporary closures may occur) Oden: 140 yen
Oden meat 200 yen Various types of fried foods
Rice balls, inari sushi, and rolled omelet are lined up Dashi broth spout Garnishes
Green onions, grated daikon radish, ginger, lemon, wasabi, etc. Table condiments
Shichimi Self-service Corner: Worcestershire sauce, vinegar, dark soy sauce,
Soy Sauce, Kama-Tama Sauce, Udon Sauce, Ichimi Pepper, Shichimi Pepper, Salt, Ground Sesame 5 minutes before opening
Customers waiting inside the store 6:00 Opening President) Would you like it warmed?
Man) Warm it up Customers who had been waiting before opening
Ordered soba Heating soba in a pot Drain thoroughly and place in a bowl Yes, sorry
Thank you for waiting. Add the toppings
Pour cold broth over it These two women also arrived about 30 minutes before opening.
130 They placed their order as soon as we opened
and selected fried foods. Add green onions as topping Sprinkle on the table spice Let’s eat Kamaage udon and
Aosa udon Staff) Why come to the shop today? I was drinking late into the night I start craving the udon here. 1, 2, 3, 4 shops? This is the final drink. Our old-school
soul food, right? 40 years Since junior high
Mornings are here Morning, probably at Marugame
the earliest-opening udon shop It’s like the feeling of a coffee shop’s morning set About 15 minutes after opening
Many customers come in Four people, two men and two women, came in. All enjoyed soba noodles They finished it all cleanly… Return the dishes to the return slot Customers who visit every Saturday and Sunday When the soba noodles are freshly made
it has a nice bite and tastes delicious I like udon noodles from udon shops. One male
Orders a small meat udon Heats the udon in the pot The beef simmered in broth and sweet-salty sauce is exquisite!
Beef udon is complete Set aside one serving
Set aside one serving The rich broth for the buckwheat noodles Sweet and savory simmered beef
on top of the udon noodles Niku Bukkake (Hot) One male
Takes soba and newspaper to table Lemon topping Smooth as silk
slurp down the soba in one go Even during business hours
164 Staff) What kind of customers do you get most often? Most are working people, right? People from nearby companies and such
are the main visitors. It’s an industrial area, It’s especially busy from around 6 to 7:30. breakfast time before heading to work. Let’s go eat udon before that time.
Let’s go eat udon before then On weekends, it’s mostly tourists
and families come Two people come every month for breakfast
172 The boy orders kake soba It’s chewy and delicious. 6:53 Meat udon One male
Purchased meat-topped udon and fried food, placed on table Set aside the meat on a plate… Pile on the toppings over the udon noodles
and take your seat A bite of grated daikon radish Bite into chewy udon noodles Savoring the rich umami of seafood
… Store Manager (58 years old) Onion Cutting
Used for kakiage and new onion tempura Combine with carrots and sweet potatoes The president himself heads to the kitchen
fry vegetable tempura For lunch, the variety of (kakiage)
will increase burdock root kakiage
or shrimp kakiage Kujo green onion udon (with fried tofu) Kujo Negi Soba (with fried tofu) Female Customer
Pile on the green onions and grated daikon radish Meat-topped udon
Kujo green onion udon (with fried tofu) Staff) Do you come to the shop often? Man) Almost every day. Since there’s soba Staff) Isn’t it a bit much to have a restaurant that only serves soba?
aren’t that common, are they? No, there aren’t. There are all kinds. This burdock tempura is delicious. Peeling daikon radish Free toppings
Many customers use the free grated daikon radish Preparation continues even during business hours Four customers
Ordered plain udon and headed to the toppings corner Slurping down the chewy udon noodles in one go The boy takes a big bite of tamagoyaki I’m from Hiroshima
Crossed the Seto Ohashi Bridge I just crossed it a moment ago Since I came all the way over for breakfast said they wanted to eat udon,
so I stopped by. Staff) Is it different from Hiroshima udon?
really different? Yes, it is. The noodles too
The broth is a bit milder, isn’t it? The woman takes a sip of the broth… Really! Delicious! What surprised me just now was It’s not just one small one. (In Hiroshima) a regular serving is one ball The president wears an apron to knead the noodles
puts on an apron and gets pumped up I officially started
as a proper assistant when I was in fifth or sixth grade
starting with dishwashing Staff) When did the change in leadership happen?
How many years ago? 16 years ago. My father passed away from cancer Staff) What are the characteristics of Magokoro-san’s noodles?
noodles? The texture, I guess.
Chewy, springy, I guess you could say? There’s a bit of firmness inside
to it, you know? If you hold it too long, it stretches out. Udon with a high water content tends to stretch easily, but within that
they have a firm texture. Since we don’t use much flour for dusting,
so it tends to stick together. On Sundays, I might make up to 80 pieces. I rinse the cooked udon noodles
and tighten them with cold water Place sweet and savory simmered
and beef simmered in a sweet and savory sauce Here you go, sorry to keep you waiting Kujo Green Onion Udon (Small)
With Meat 690 yen Rich beef flavor infused
aromatic homemade broth Crisp Kujo green onions and
sweet and savory beef are irresistible… Chewy, springy udon noodles 8:36 Chatting happily with customers who came into the store
and cheerfully converse Kake udon
are self-service, heated in a pot Lightly parboil the beef for the meat udon
and drain the oil Staff) How many pots do you cook per day? On weekends, it’s about two and a half times this amount. Quickly boil and remove Pour lukewarm water over them Lightly break apart by hand to complete blanching Beef udon is one of our popular menu items
Repeated blanching prepares large quantities of beef Add white dashi, soy sauce, and mirin
Season with a sweet and savory flavor to complete the preparation 10:33 Chikuwa Tempura Egg Tempura The inside is edible as is, so Once the batter is crispy, it’s done. We’ll keep prepping fried foods for the lunch rush
and keep increasing the variety. Three customers
enter the restaurant Purchased udon
and headed to the toppings and broth section Pour warm broth
into the bowl Green onion Grated daikon radish The koi in the tank are popular with families Ordered zaru udon and kake udon Staff) Do you come to the shop often? I’m from Kochi This is my first time. Staff) Is the udon good? Chicken thigh
Garlic-flavored fried chicken Small Shrimp Tempura Chicken Tempura Freshly fried chicken tempura
271 Chicken tempura 160 yen, small shrimp kakiage 200 yen The wide variety of tempura
are crispy and incredibly satisfying! Orders keep coming in for the popular kake udon. One male customer
Orders inari sushi and udon, then sits down Sprinkles shichimi pepper on the udon noodles… Savoring the broth Slurping up the firm udon noodles
in one go Inari sushi 140 yen Take a big bite The inside of the fried tofu
Delicious vinegared rice with just the right sweetness Finish every last drop cleanly! Returned the dishes to the return counter and left the restaurant Burdock root fritters Dashi broth Fried tofu Kujo Negi Udon (with fried tofu) Two women
Kujo Negi Udon topped with Wakame The broth soaks in
Savoring the udon soaked in broth Bite into the burdock root tempura Savoring the gentle, savory broth
and savor every last bit! 11:41 Gesoten President) Freshly fried squid tentacles.
How about some? We were able to source them from a fishmonger we know.
Freshly caught whitebait from Kagawa Prefecture Served over rice as a shirasu bowl Quail eggs The staff meal of whitebait rice bowl is ready 12:09 For those waiting for the gobo tempura On weekdays, 400 customers visit; on weekends and holidays, 700 customers visit.
The line for udon at lunchtime never stops The parking lot is also packed with cars. Since our company is nearby
I come here often. I always get lunch
for lunch It’s delicious! Dishes are returned to the kitchen via a conveyor belt from the return counter. Place it on top of the cold udon noodles
Prepare the special soft-boiled egg Once cooled to room temperature, chill in the refrigerator to complete Place the chilled soft-boiled eggs
on top of the udon noodles. Drizzle with a rich sauce to finish Self-serve green onion topping Cold Tamago Udon (Small) 430 yen Original Menu Udon Topped with Special Soft-Boiled Egg
Original Menu Udon The silky soft-boiled egg clings to the udon noodles You can taste the wheat flavor
Homemade Sanuki udon with an exceptional smooth texture We were shown the noodle factory next to the shop The flour is blended using a proprietary recipe. The dough kneading process is done by machine For producing udon for the shop and for sale
The machine is run 15 to 16 times a day to prepare large quantities of noodles We ship udon nationwide and overseas.
We ship udon noodles We ship under the name
321 Boiled noodles, right?
Long-life noodles Roll out the kneaded dough with a rolling pin Form the measured dough into a stick shape Treading process Cutting the finished fabric Let it rest for about two days
and take it to the store Prepare the special eggs
Preparing the special egg White dashi Kagawa Prefecture soy sauce Salt Leave overnight to complete Cleaning the machine Carefully clean the fryer Wipe down the order counter Sweeping the tatami room Closing at 3:30 PM Approximately 600 customers visited on the filming day
Many customers visited from early morning It was bustling with customers from 6:00 AM.
This was Magokoro, the self-service Sanuki udon shop!

店名　讃岐手打うどん まごころ
地図　https://maps.app.goo.gl/e79q9gfSor7DTLp19
住所　香川県丸亀市蓬莱町５５−３

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