１日１５時間働く常識ぶっ壊れ鉄人店主のリアルすぎる１日がエグい丨Egg Fried Rice – Wok Skills In Japan

１日１５時間働く常識ぶっ壊れ鉄人店主のリアルすぎる１日がエグい丨Egg Fried Rice – Wok Skills In Japan

Yes gyoza set meal rice Delicious Kyoto , Japan Since 2012 ,Shinpuku saikan Fushimi-ten Arrival of owner Car: Honda CBR250R ABS (Repsol color) Prayer before opening Charm made by the first owner of the main store (Mr. Yamashita) Wishing me to make delicious food I always pray before I work (Work hours are) longer

Roughly 15 hours a day. And that’s for six days. All the way through Work as hard as you can. When I’m off, I play as much as I can. Mr. Yamashita day begins with watering Watering indoor flowers (Mr. Yamashita) All this is tare The time the sauce was made makes all the difference.

Different densities. And then you blend them together. What will it taste like today What kind of delicious sauces can you make Floating on top is pork fat In the summer This gets a little hot and melts Winter is another delicious winter Time and It’s costing me money (time and effort)

The distribution of seasonings. So that no one would know. （The bags that arrive (at the store) are also encrypted So that no one would ever know. It’s a living thing, too. Years with a lot of rain Years with little rain or something like that. It’s still a different kind of workmanship.

Made from a thick soy sauce broth Shinpuku saikan with its black ramen soup. The taste is said to be light despite its appearance. It is said to have laid the foundation of Kyoto’s ramen culture. The soup is made with blended sauce. Taste the taste (Mr. Yamashita) Taste it.

If you drink it and it doesn’t work Blend (with different sauce) and taste it Taste carefully We have our staff taste it as well (Mr. Yamashita) If only one person tastes it You know, your physical condition that day I don’t know, it might change. Tasting

Taste it and one of the others will taste it and match it. This delicious soup Our ramen is made with chicken bones and and pork bones. All fatty pork. Soup not tasty when cooked I knew the fat was balanced I must cook the soup with pork.

If you don’t get the fat this way When you put that fat in. I knew the soup would come out delicious. I keep the soup from that delicious time. When you only cook lean pork And less fat in that case When you add the fatty delicious broth Also that

When there is little fat When only lean meat is cooked When there is not much fat, you can add this fat When you add this fat Boiling bean sprouts In the old days, if you called it shinpuku-saikan Like a big serving of vegetables. Everything was free. Now it’s There was a price spike.

Paid for. Here in Fushimi, too. Now you have to pay. Boiled bean sprouts are rinsed in water (Photographer) Is this the chashu pork? (Mr. Yamashita) Yes! My wife is in charge of this. Slice and dice it now. Mr. Yamashita’s wife (Director) Is that for one day? (Ma’am) That’s for one day

(Director) For one day! (Wife) Yes! (Wife) Red (lean parts of the meat)! It’s meat that doesn’t have any fat at all anymore This is for those who like red meat. Usually, if it’s plain soba, there are five pieces in it. Three pieces of red Two white (fatty parts)

All red if you don’t like fat If you like white fatty meat, then all white. All five sheets are white fatty meat Small Meat is called makanai-don (menu) I use it for that. This is about half red and half white meat It’s for the Tsugidashi It’s quite popular as a take-out

It’s a product that goes through a lot of take-out orders in the evening. Fried rice in preparation Fried rice Final adjustment of soup flavor (Mr. Yamashita) Now it’s ready to serve Shinpuku-saikan’s [special soy sauce sauce] is now ready Pork for chashu pork is added This yellow floating thing we’re taking now.

It’s chicken fat. If there is too much of this fat, the animal taste prevail tremendously. You put a lot of pork in this. If you put this in, it has to be harmonious. Taste of pork, taste of chicken You have to get the lye out as well Lye is part of the flavor

If you take too much, you’ll get skunky you end up with a scummy taste Opening at 11:00 Table seating Counter seats Menu Students on a school trip arrived soon after the store opened. (Male customer) I’ll have four small Chinese noodles(soba). That’s all. (Staff) One gyoza One small in 8. One fried rice.

1 single piece of Tsugidashi 1 gyoza by itself Lots of orders at once! Each moving all at once Tsugidashi meat Noodles are unrolled (Director) How’s it going? (Male customer) It’s delicious! It’s so delicious! (Director) (Today) From where? (Male customer) Shizuoka Prefecture. (Director) From Shizuoka Prefecture!?

(Director) Are there any differences between Shizuoka ramen and Are there any differences? (Male customer) Surprisingly not too dense Welcome! salt Blended soy sauce sauce Yaki-meshi Small set meal Chinese soba noodles (small) + yakimeshi (regular) (Mr. Yamashita) The amount of heat is important, like this.

I just do it like this. I adjust it a little bit with my foot. In time. I got the first one in. It’s freshly made and hot, but The ninth would be lukewarm or something This is the part that became the ninth. Gas control. Adjustment with the foot like this

Lower the temperature a little bit. So that you don’t overdo it. I’m going to break up the cooked rice (Staff) Rice mixing ok (Staff) Please! I’m number 2 Chinese soba noodles Chinese soba noodles Toppings green onion (large) (Mr. Yamashita) A customer wanted this. Like eating this with kimchi Use it at home gyoza

Yakimeshi for take-out For take-out Grilled pork, yakimeshi (standard) Noodles are adjusted for quantity in single strands. (Female customer) The broth. It’s rare to have it all in black, isn’t it? It’s always been a feature. (Director) You ate it all at once – fried rice! (Male customer) It was delicious ♫

(Director) Is it delicious? (Male customer) Since I was in my mother’s belly. I’ve been eating them all my life. My mom used to eat them. (Male customer) When you come here I get a smile on my face Thanks for the food! Chinese soba noodles for takeout (Staff) Your brother is ready!

The orders are still coming in (Staff) Meat large. (Staff) Here you go! Please start with the soba noodles. (Staff) This is the standard set meal. standard set meal Chinese soba noodles (large, extra meat), yakimeshi (small) + egg topping Set meals are 1160 yen each (Wife) Thanks a lot!

Mistress receives a pamphlet from a student on a school trip (Wife) Kyoto, have fun! (Director) How was everyone? How was the ramen in Kyoto? (Male customer) It was so delicious! (Director) Was it a good memory? (Male customer) Yes! It was a good memory! (Director) Now a full day of sightseeing in Kyoto?

(Director) Enjoy the day! We will be preparing fried food Garlic Ginger Bean sauce potato starch Tastes good when it gets this much color (Stuff 2) Fried chicken set meal~ (Staff 1) Yes! Kara-tei! Using the chicken prepared the day before I’m going to fry it! 12 large 5 small is 4 katame 1

Red meat Chashu pork , Fried rice 5 5 , less 2 Gyoza set meal It’s getting hectic in the restaurant Special fried chicken I’ll put it between the two! Extra large shinpuku soba chashu-men Chinese soba noodles (small) More meat (chashu-men) Chinese soba noodles (w/ large vegetables) + yakimeshi Preparing chashu pork

(Staff) This part has the most fat on it. You can see it when you look at it. This kind of fatty flesh It’s a tasty place I mean, the white meat. There’s fat on the bottom too.. (Mr. Yamashita) This pig, too Just for us I’m having it custom made. Pork.

Pork with a lot of fat. Take-out pork All for us only Pigs that have been prepared and brought to us (Mr. Yamashita) The pigs are gradually floating away It’s getting close to being done. The most soup At the time of the tastiest The pork soup comes out juicy

The yellow fat that I just mentioned and The pork fat is starting to come out It’s starting to jouwer. Mixed with pork broth and chicken broth extract Processing more and more orders (Staff) Yes, it’s the fried chicken set meal, katame 14 (Staff) Katame Chinese soba noodles are served first! (Staff) Yes, brother!

Fried chicken set meal special fried chicken (3 pieces), Chinese soba noodles (medium), rice, kimchi Extra large shinpuku soba (Staff) Welcome! The wife is in charge of the noodle station from here Currently, only Mr. and Mrs. Yamashita are in charge of the noodle shop. Cutting chashu pork for yakimeshi. Chashu made from various parts

(Staff) This is usually the second time Same as before. I’ve got to keep it about this low. A little too coarse. You can’t put it in fried rice or something. It doesn’t mix well (Staff) Thank you very much! Chinese soba noodles (ordinary) Staff eats during breaks. Chashu pork is taken out (Mr. Yamashita) I’m going to marinate it like a pickle there. Seasoned and By doing that Seasoned chashu pork soy sauce sauce sauce also tastes good The pork extract is mixed with the soy sauce mixes with the soy sauce and makes it tasty

And you keep doing that for a few days and a few days (Mr. Yamashita) The soy sauce sauce sauce It matures and becomes complete (Mr. Yamashita) A few hours from here It takes about two hours to get there… I come here from time to time. Hold it down

Repeat that over and over and over again salt and pepper (Staff) soba noodles total 1,2,3,4,5 without green onions 1 Please wait From here on, Mr. Yamashita will be in charge of making the noodles again. fried chicken set meal katame Itadakimasu~ Meatballs to go (Mr. Yamashita) With this minced meat

I can also bake baked rice I’m baking at home. This baked rice If you have this at home, you can have eggs and If you have this Bakes similar baked rice (Other) Fried vegetables Stir-fried bean sprouts Into cup noodles Various cooking methods This is very popular, ladies and gentlemen. actual food Yakimeshi (large)

Tsugidashi meat Makanai-don (Fushimi store only) Extra large shinpuku soba chashu-men (Mr. Yamashita) I knew it was an extraordinary job. working while standing Came in before 10:00 for 6 hours From here to now again. （We’ll do it until (10:00 p.m.) I’m starting to feel more or less comfortable I’m getting better at it.

I still go to bed around 4:00 a.m. Afterwards, I do something. Do some calculations Doing paperwork. Then I still go to bed after 4:00 a.m. About 4:30 a.m., that’s usually every day. You do that every day for six days.

And when I take a break, when it’s sunny, I play as much as I can. I play until midnight already! My wife is fine too On vacation together all the time on the bike We go from place to place. And come back late at night

That’s 6 days of work, from morning till night. I’m doing my best. And the rest of the staff, they’re working hard, too. All I want to do is to make good food every day of the week. All I want to do is make it.

I don’t know if that’s what business is all about. (Photographer) I guess so… (Mr. Yamashita) Please call on me again! (Photographer) Yes! I’ll take the most delicious timing. We’ll be back for more. (Mr. Yamashita) Yes!

店名　新福菜館　伏見店
地図　https://maps.app.goo.gl/c4vqqdUBgV3LHPMi8
住所　京都府京都市伏見区深草泓ノ壺町３１−１

0:00 ダイジェスト
0:30 本編
2:20 スープ作り
6:23 奥様インタビュー
7:37 炒飯の仕込み
11:13 開店
12:26 調理スタート
22:08 お客様インタビュー
25:28 唐揚げの仕込み
26:52 注文ラッシュ
35:42 チャーシューの仕込み
39:45 実食
44:51 店主様インタビュー

うどんそば 兵庫 京都 Udonsoba Hyogo Kyoto
https://www.youtube.com/channel/UCm9X4pcqEdPlW7lIYzWGEQA

#中華そば #唐揚げ #炒飯