腹ちぎれそうな驚愕のデカ盛りが出てくる洋食レストランの1日に密着！丨INCREDIBLE JAPANESE FOOD：Amazing Cutlet Curry

腹ちぎれそうな驚愕のデカ盛りが出てくる洋食レストランの1日に密着！丨INCREDIBLE JAPANESE FOOD：Amazing Cutlet Curry

We got an order of a serving of fried chicken and chicken cutlet curry. Thank you for waiting. Here you go. Harima-cho, Kako-gun, Hyogo / Established 37 years ago Popura A western-style restaurant that is popular for its extra large meals. The second-generation owner (The oldest son) is in charge of preparing curry.

The first-generation owner’s wife My father opened the restaurant, and we have been helping. We’ve been serving extra large meals for 37 years, and this became popular. Since Azuki Moeno tried the food challenge, lots of people come to win it (Big Mega Curry). There were two of them that won the challenge so far.

The plate used for the challenge It’ll be heavier with the rice on. He’s the owner of restaurant “Popura”. I serve extra large meals from my heart because I want customers to be happy and to come again. The owner focuses on the taste, as well as the amount per serving of the dish.

If you like the food, you’ll want it again. That’s how it is. Good morning. My family got together as the restaurant is growing. Although my father hasn’t told us to take over the restaurant or to help him, we got together and are running it.

The recipes, such as fried chicken and curry, have been passed down from my father. So, all his hard work has finally paid off. We are just helping him. We can’t compete with him. Restaurant Popura Thank you. He’s the younger brother who’s been working for the restaurant. Plate rice like a mountain.

Table for 11? Welcome! Breakfast special The fried chicken and hamburg steak are ready. This is the sauce for the fried chicken. We got an order of a serving of manpuku and fried chicken teishoku. Prawn and chicken Take care. I’ll see you soon. Thank you. Let me know when you’re ready to order.

We got an order of a serving of hamburg steak curry, pork cutlet rice bowl and hot coffee. Here’s the hot coffee. We got an order of a serving of chicken cutlet curry, napolitan and hamburg steak topped with curry sauce. Pork cutlet rice Welcome!

We got an order of a serving of Turkish rice and hamburg steak curry with a large rice. We got an order of a serving of fried chicken and chicken cutlet curry. We got an order of a serving of fried chicken, fried pork and chicken cutlet curry with cheese as a topping.

We got an order of a serving of fried chicken, pork cutlet bowl, pork cutlet rice and pork cutlet curry. The Turkish rice is ready. Thank you for waiting. How to make Big Mega Curry Fried chicken Big Mega Curry Napolitan pork cutlet demi-glace sauce Inami-cho, Kakogawa-gun, Hyogo Soba Restaurant Inami Mackerel

He’s from Mauritius, and he’s married to the second-generation owner’s sister. Tsunagi (flour to hold the ingredients together) Buckwheat flour Meat Koro Soba The 2nd generation owner Koro Rice Set Kawachi Duck Assorted Sashimi Platter (Raw Duck Meat) They use homemade stone ground buckwheat flour. Tempura Koro Soba Duck Soup Seiro Soba Sushi Rolls

Soba Restaurant Inami is a barrier-free restaurant. Kyoto, Japan Fukuyoshi Making gyoza Thick-skin gyoza dough is stretched and done by hand, so The texture will be glutinous Thin skin is mainly for baked gyoza, thick skin is suitable for water gyoza. Garlic red pepper Making minced meat for Taiwanese mazesoba Pork back fat Garlic

Red pepper Minced pork Dough for thick-skinned gyoza Black Fried Rice Sauce White Fried Rice Sauce White fried rice Black fried rice Toriten extra large Green onion and salt sauce Thick-skinned meat gyoza/thin-skinned white onion meat gyoza/Sanshō gyoza/Gyoza with green onion salt sauce/shrimp and cheese gyoza Thick-skinned shrimp gyoza (steamed)

Rice and soup for set meal, self-service Whole wheat noodles used for Taiwanese mazesoba Taiwanese mazesoba “chasing rice”, please. chasing rice is recommended to finish off your Taiwanese mazesoba! Higashi Kujokami, Minami-ku, Kyoto-shi Established over 50 years ago / Tonoda

Since my husband passed away in 2007, my older sister and I have been running this restaurant. We use dried bonito and sea kelp for our broth like most restaurants do. But I know something makes it special. Prices are high recently, including bonito. Some restaurants use less ingredients for their broth.

I understand, but I want to keep the recipe that has been passed down from the previous owner. I learned and settled on this taste. I will also need to make the dishes modern style. The dishes, including rice bowls were pretty spicy when my husband was in charge. I don’t make them spicy.

It tastes ok. I can’t say that about myself. Customers say that the dishes are tasty. So, I know I’m doing ok. This stockpot is bigger than the ordinary one. This makes the broth tasty. Deep fried tofu Green onions I like it. Thank you. No worries. Chinese soba Sushi (Big plate)

The nabeyaki udon is for table 9. Seaweed The tanuki udon has thick sauce, deep fried tofu and kizami kitsune on it. Grated ginger Thank you. Pork bones Chicken bones Chicken skin Eggs Here you go. Ouch. Chicken and egg bowl Tanuki udon Nagata-ku, Kobe 7am, the owner opens the shutters.

We’ll be looking into a day at “the Street Food: The Udon”. “The Udon” started off as a street shop about 24 years ago. He moved into this building 8 years ago. He runs the place with his wife. Japanese egg roll People like to take pictures. This scooter is good for PR.

My wife rides this one. I ride the one over here. Sometimes we go touring when we’re free. Kelp I helped preparing meals in Nigata, at the time of the disaster. I took this pot with me on a truck. I made the broth on the spot. The interior looks close to a street booth..

That’s why I added corrugated plates with my wife. It may not look great but we made it ourselves. This is close to the length of a small pickup truck. The rear tires would be around here. And the front here. The driver’s seat would be in the way. You look so serious today…

A customer gave these Japanese rice fish to me. That’s how I started having fish tanks. I wanted to try salt-water fish. I started off with one tank. The numbers started to add up. Somehow I have so many now. These spotted garden eels can smell the food. They’ll start to come out.

You can see them in aquariums. I’ve been on a concrete mixer truck, dump, and even a trailer. I quit my last job as a trailer driver and started this restaurant. There’s salt and vinegar inside. Riceballs We use mackerel, sardines, bonito, and tuna for our broth.

You’ll know the difference when they use artificial ingredients. You get thirsty later, but the first bite isn’t bad. We don’t use any artificial ingredients at all. Gourmet customers know the difference. These gourmet customers surprise me. Some people add soy sauce to the udon. You can do as you like.

One of our customers came and bought 50 pieces of oden last year. If they order in advance, I’ll pack them up. We’re both divorced. We got married and started the street shop. At first I wasn’t planning to help with the restaurant. But men are messy when they cook.

So I decided to cook and my husband will go shopping. This layout is same as the old days. I tried to put the truck inside this building. That would’ve been interesting too. Do you want an autograph? The Udon Menu Kakiage udon, please. Large bokkake udon, please. 2 servings of noodles Thank you.

Kake udon, tempura and inari-zushi. The udon is 100 yen off, so the total is 800 yen. For 2? Kake udon, 200 yen and kakiage for 400 yen with a 100 yen discount. There’s a 100 yen off discount till 2pm. Which table is this for? Number 5. Thank you. Thank you. Thank you.

Oden, 2 pieces of doteyaki (bank grilled beef) 2 riceballs We particularly use these onions from Awaji, in our curry. It costs 1000 yen more. We get it in big boxes. Done! We’re done! Curry udon This keeps the curry off your clothes. 2 kgs of beef tendon

There’s 4 kgs of beef tendon in total. I usually get 4 kgs daily, from the butcher. The butcher cuts it for me, so it’s easy for me to use. It’s still cold but take this. I should raise the price to 150 yen. I still charge 120 yen, just as the old days.

I’ll give you 2 extra pieces for free. Thank you. I’m happy. Thank you. Done! Bokkake udon Done! Aburakasu udon

0:00　ポプラ
URL　https://www.youtube.com/watch?v=VEfLymcIvBQ
地図　https://goo.gl/maps/Fv4jyn1yjdDDWkiA6
住所　兵庫県加古郡播磨町北古田1-22-12　　

22:39　そば料理いなみ
URL　https://www.youtube.com/watch?v=7CN2hZGh6Kw
地図　https://goo.gl/maps/3d3sFzydELPxW4mL6
住所　兵庫県加古郡稲美町国岡6-228　

1:03:46　餃子専門店 福吉 京都本店
URL　https://www.youtube.com/watch?v=UXcUXCsFTQU&t=0s
地図　https://goo.gl/maps/eGcuMSk2v5LKzVE99
住所　京都府京都市伏見区深草西浦町5-10　

1:29:49　殿田 ﾄﾉﾀﾞ
URL　https://www.youtube.com/watch?v=uHqHf24v7C0&t=0s
地図　https://goo.gl/maps/BSFm3FsWan2sJDSi9
住所　京都府京都市南区東九条上殿田町15

1:54:23　ザうどん
URL　https://www.youtube.com/watch?v=6FbaMjuQaZ0
地図　https://goo.gl/maps/ikutZGsEreQuDqpg8
住所　兵庫県神戸市長田区庄田町4-6−3
　
うどんそば 兵庫 京都 Udonsoba Hyogo Kyoto
https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

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