開店→即満席！１日４００杯が爆売れ衝撃のニンニク焼豚ラーメンが凄い

開店→即満席！１日４００杯が爆売れ衝撃のニンニク焼豚ラーメンが凄い

Yakibuta Ramen Sanjo Gifu Prefecture, Japan This restaurant only serve “Yakibuta Ramen,” which is a garlic soy sauce-based ramen. 7:10 AM – Starting from the preparation, we closely follow the process. Begin by cutting the cabbage used in the soup.

From 4AM, we start with the preliminary preparation of the yakibuta (grilled pork). After the preliminary preparations, there’s a heating process. First, we carry out the initial stage of preparation. We continue with the process using additional sauce, so we start the preparation early in the morning.

Then, we move on to the heating process and making the soup. The soup is very simple. It is extracting the flavor oil from the cabbage -while using the simple flavor of garlic and raw soy sauce. We use raw soy sauce that hasn’t oxidized, which is the most crucial. Pure lard

The richness of the pork comes from the back fat and lard. Sauté the cabbage with lard to bring out the smell. Make sure not to sauté it for too long. The sautéed cabbage is added to the ramen soup. The cabbage with extracted flavor oil is immediately removed from the pot.

Sake is added to the soup. Salt is added. Making garlic oil. Generously place garlic on top of the lard. For the (sister store’s) Stamina Ramen, we add a bit of spiciness with chili peppers. The rest is the same. Regarding our Yakibuta Ramen,

It doesn’t have spiciness added initially but can be added later. You can choose from half-spicy or very spicy as an addition. This is the base, but before making the ramen, we add in the “kaeshi” to complete it. The soup is now complete with this base. Adding garlic oil to the soup.

The soup is ready. Yakibuta broth that has been continued since founding. Adding onions and apples to the simmering broth. Light the pot of broth on fire. The pork belly used for the yakibuta. Cutting the pork belly. Put the pork belly into the pot with the broth. Repeat this process about 4 times.

This is roughly around 5 kg. It’s about 10 cans. We prepare around 40-50 kg every day. Adding sanonto sugar to the simmering broth of the yakibuta. Mixing in sugar with the simmering broth. Adding soy sauce to the simmering broth.

This is a blend of three types of soy sauce used exclusively for the yakibuta. Tamari soy sauce Japanese-style drop-lid Cover and simmer for a while. Garnish for the ramen. Preparation of chives and garlic. It’s garlic and oil. It’s rice oil. It goes well with ramen. Chili pepper

This chili pepper is not spicy. But it gives smell and flavor. They are included in almost all ramen, but it can be omitted. Seasoned eggs are prepared the day before, soaking for about half a day. Those soaked in the morning will be in this state by the evening.

We use the richest sauce for marinating the eggs, and once used, the sauce is discarded. We make the seasoned eggs from the high-purity sauce, extracted from the broth of the yakibuta. Boil the eggs. Cool the boiled eggs in cold water. Peel the boiled eggs. Put them in a pot.

Soak the eggs in the rich sauce for about half a day to let the flavor seep in. Preparation of rice for “han-chan” (half portion fried rice). It is a portion of fried rice divided for one person. Insist on making fried rice for every serving. Moving to the workspace next to the store.

We use domestically grown garlic from our own cultivation in the field. Cutting chives for the dumpling filling slightly larger for the ideal texture. Cutting the cabbage. Although the dumplings are small, even women can eat them as a side dish without feeling heavy,

Aiming for a concept that makes you want another serving. Therefore, we are conscious of not cutting the vegetables too finely, so that the cabbage is slightly larger, ensuring a pleasant texture. The chives are also chopped slightly larger in order to enjoy the texture at the same time.

Minced meat Sugar Garlic Onion Sugar Salt Rice oil Cooking sake Chili oil Add the combined seasonings. It undergoes an emulsification process, and the texture and juiciness are achieved. Taking time to knead this mixture well is crucial. Kneading the dumpling filling.

After 5 minutes, if kneaded a bit more, the shape will change. Taking the time and effort to knead a bit longer can significantly alter the filling. I accidentally discovered this around the 3rd year. Since then, I’ve been ensuring to knead the mixture for a set period.

I happened to leave the filling for about 30 minutes and made this discovery. It was truly accidental. Before that, we tried various methods such as kneading and immediately refrigerating, but we couldn’t make this filling. So, the importance of kneading is incredibly essential.

You can feel the texture of the vegetables and the juiciness of the meat. We don’t complicate the seasoning too much. We aim for simplicity, healthiness, and deliciousness. I think it works well. It needs a little more kneading. The dumpling filling is now complete. Let the completed filling rest for a while.

Take out the dumpling filling that has been left to rest in the refrigerator. Gently mix it. As it’s pork mince, it emulsifies and turns white. Wrap the gyoza. The dumpling wrapper also has its significance. The type of dumpling wrapper I use here is incredibly thin and transparent.

This kind of dumpling wrapper has a high water content, so it is elastic and chewy. It’s crispy, yet chewy and juicy. Interestingly, I encountered this dumpling wrapper at the same time I completed the dumpling filling.

It was a mysterious flow that I got these two things at the same time. I only seal it in two spots. It’s really simple. It’s truly soft. Dumpling wrapper becomes transparent when it’s cooked. I cut the chives slightly larger to ensure you can feel them when eating.

If they’re too fine, you won’t notice them in the filling. Except for a 5-day break during New Year, I’m involved in preparation and various other tasks. It doesn’t feel like I’m working too hard, but rather like I’m making something. Preparing 100 plates, which is around 600 dumplings per day.

60 pieces, 10 plates of gyoza, are completed. This is sinew meat. I’m going to marinate it here. In terms of meat quality, It’s domestically produced sinew meat. Although the broker is in Gifu, the origin is Kyushu. Sinew meat often tends to be tough, but all of ours is tender.

We only use domestically produced sinew meat, so it’s all tender. This is all sinew meat. It’s extremely tender. Sinew meat with the scum removed. (Staff) Are there any other stores? (Owner) Yes. We have a Stamina Ramen that uses this yakibuta,

Emphasizing garlic even more at the store which is called Betokon Ramen Sanjo. Also, we have a ramen specialized in miso that uses this yakibuta at Miso Ramen Sanjo. (Staff) Are you currently operating 3 stores? (Owner) 4 stores, actually.

There’s one in Katsushika Ward, Tokyo, which does the same thing as here. It’s located near Horikiri Shobuen Station in Katsushika Ward. There, you can enjoy the same menu as Yakibuta Ramen Sanjo. Miso sauce for Doteyaki (simmered beef tendons). It includes red miso, coarse brown sugar, sake,

And domestically produced beef fat, which adds a unique touch. If you look at the surface, you’ll notice the gleaming fat. This is beef fat. Not only does it look this way, but it also adds richness and glossiness, making it looks delicious. And it is delicious.

We use the same high-quality domestically produced beef fat used in hamburger steak, and carefully kneaded. Let it simmer for about 5 minutes. The miso for doteyaki is ready. The day before, we remove scum and cut the beef tendons into bite-sized pieces.

After removed the scum, we boil it for about 3 hours. The softened sinew meat is then drained in a pressure cooker, added to the miso for doteyaki, and carefully prepared into a beef tendon stew. It’s all prepared in a pot where the yakibuta has been marinating.

We heat it on the same day. On the second day, we perform some unique processing and allow it to mature. We generally deliver it to guests around the third day. We keep track of the dates. Sometimes, we also deliver in the latter half of the second day.

On the second day, we perform a process called “aburi” (searing). “Hiire”(heating) and “aburi”(searing). Then it’s ready for the guests. We sear it again at the store. But the process of “aburi” is always included on the second day. The second-day searing is light, focusing on searing the well-marbled parts.

At this point, it’s incredibly tender. This becomes the marinade for the seasoned egg. Since the meat is seared before being added, the sauce itself has a slightly fragrant flavor. Around 20 pieces, approximately 10 kg. Cutting yakibuta. Yakibuta cutting is complete. Cleaning the store. The front parking lot.

The rear parking lot. Registration form. For first-time guests, please remember to write down your name. Operating hours: 11:00AM to 11:00PM, open every day of the year. There are 6 counter seats and two 4-person tatami tables.

Yakiniku Ramen JPY 800 (USD 5.32) Ninchan (fried rice with garlic) JPY 400 (USD 2.66) Toppings: Garlic JPY 100 (USD 0.66) Seasoned Soft-boiled Egg JPY 100 (USD 0.66) Special Beef Tendon Miso (Doteyaki) JPY 400 (USD 2.66) Stamina Dish JPY 350 (USD 2.33) 10:44AM First guest writes down his name.

Guests start coming in one after another. 11:00AM – Opening time The first guest is called from the list. Seats fill up just after opening. Extra garlic ninchan. Regular size 2, half-size fried rice, and gyoza. Serving is handled by the owner’s daughter. Cooking the noodles. Pouring soup into the bowl with seasoning.

Adding the drained noodles to the soup. Gently mixing the noodles. Arranging the yakibuta on top. Using a burner to sear the yakibuta. The savory flavor of the yakibuta fills the air. Continuously searing the yakibuta. Chopped green onions and garlic. Seasoned soft-boiled egg Garlic Generously topping with garlic. Chili peppers

Yakibuta Ramen (Half spice level, extra portion, and garlic) JPY 1000 (USD 6.64) Half spice level, extra portion, and garlic. Here you are. It’s a large serving and it’s regular. Beaten egg Cooking the egg to leave it slightly runny. Adding rice, yakibuta, and green onions. Seasonings

Stir-fry each serving of fried rice to achieve a fluffy texture. Half-size Fried Rice JPY 300 (USD 1.99) Serving the half-size fried rice. Taking a bite of the fried rice and then the noodles. Immediately enjoying the fried rice. Salt, umami seasoning. Ninchan (garlic fried rice) Fried garlic Chopped garlic

A popular fried rice dish with an intense garlic flavor. An extra portion Ninchan. Extra portion of Ninchan! Completing 4 servings of yakibuta ramen. It looks delicious! Today I come for ramen. (Staff) How’s the taste? It’s delicious, and light. I come here often because I live nearby! The half-size fried rice!

Continue shaking the pot while looking around the store. Completing the half-size fried rice. Here you are. This is half-size fried rice. Cooking the noodles. Draining the cooked noodles. Combining the noodles with the soup. Arranging the yakibuta on top. Even the regular size comes with a generous portion of yakibuta.

With additional finely chopped yakibuta. Using a burner to sear the yakibuta. Adding the seasoned soft-boiled egg, chive and garlic. Yakibuta Ramen JPY 800 (USD 5.31) Serving 3 bowls of Yakibuta Ramen to a group of 4 people. The last bowl of ramen is ready. Impressive! Topped with double the amount of yakibuta.

Delicious! It’s incredibly delicious. The rich flavor of the chashu and the soy sauce base are great. The owner continues to vigorously shake the pot. Ninchan (garlic fried rice)! Half-size fried rice. Draining the cooked noodles well and combining them with the soup. Arranging plenty of yakibuta on top of the noodles.

Using a burner to sear the surface of the yakibuta. Chives and garlic, seasoned soft-boiled egg, chili peppers. Half-spicy, with seasoned soft-boiled egg. Yakibuta Ramen (half-spicy, with seasoned soft-boiled egg, extra meat) JPY 1200 (USD 7.97) Arranging toppings while searing with a burner. Here’s your Yakibuta Ramen.

Here’s your seasoned soft-boiled egg. Yakibuta Ramen (with seasoned soft-boiled egg) JPY 900 (USD 5.98) Skillfully shaking the pot that he learned on his own. Carefully preparing each portion of fried rice. Half-size fried rice. 11:50AM Fried garlic JPY 150 (USD 1.00) Plating the tender beef tendon. Topping with condiments and mustard.

Beef tendon stew made with domestically produced marbled beef tendon. Special Beef Tendon Miso (Doteyaki) JPY 400 (USD 2.66) The tender and flavorful marbled beef tendon. Adding mustard for a flavor variation. The crispy texture of the green onions makes it exceptionally well.

Enjoying the beef tendon stew while waiting for the ramen. Quickly draining the cooked noodles and combining them with the soup. Arranging plenty of yakiniku on top. Using a burner to sear the yakiniku, creating an irresistible smell. Yakibuta Ramen (Owner) Regular ramen! Thank you! Here’s your extra meat topping ramen.

Having the yakibuta and noodles, slurping the soup. Enjoying the garlic soy sauce seasoned soft-boiled egg in the soup. Drinking up the soup and finishing all the yakibuta without leaving any! Washing dishes when they have time. The owner takes the lead in tidying up the guest seats to accommodate the waiting guests.

The soup for one pot is already finished. Completing 2 bowls of Yakibuta Ramen with extra meat. Generously topped with extra meat. Making Ninchan (garlic fried rice). After adding seasoning and garlic, swiftly shake the wok. The garlic ninchan is complete. Making the “Beto-dish” (garlic and bean sprout stir-fry). Preparing the bean sprouts.

Using green onions and sesame oil. Starting the cooking process. Garlic Yakibuta Bringing out the flavor of the garlic. Adding the bean sprouts and stir-frying. Adding seasoning and cooking through. Sesame oil and “kaeshi” (seasoning base) Quickly stir-frying with chives. Beto-dish JPY 350 (USD 2.32) Here’s your Beto-dish. Gyoza JPY 350 (USD 2.32)

Topping the Yakibuta Ramen with garlic. Plenty of garlic into the sizzling wok. Lightly pounding the garlic. The aromatic flavor emanating from the garlic is appetizing. Arranging chopped garlic and seasoned soft-boiled egg. Generously topping with garlic completes the dish. Please take it! Yakibuta Ramen (half-spicy, extra portion, with garlic) JPY 1000 (USD 6.64)

Extra portion, garlic, and extra meat. Half-spicy ramen. Half-spicy, seasoned soft-boiled egg, with garlic. Making the Beto-dish. Preparing the seasoning. Plenty of garlic Bean sprouts Seasoning Chives Chopped garlic Completing the Beto-dish. Yakibuta Ramen (with garlic) JPY 900 (USD 5.97) Here’s your Yakibuta Ramen. Here you are. This is extra meat topping.

Regular and extra portion ramen. Also an extra portion of fried rice. Gyoza. Making 3 regular and 1 large portion of Yakibuta Ramen. Pouring the soup over the seasoning base. Arranging the yakibuta. Here’s a half-size fried rice. The fragrant garlic soy sauce and the flavor of the cabbage create a delicious soup.

Completing regular and large portion of Yakibuta Ramen. Here’s your large portion of Yakibuta Ramen. Serving a large portion of half-size fried rice. This is large portion. Half-size Fried Rice (Large) JPY 400 (USD 2.66) Extra portion of half-size fried rice. Completing regular and large portion of Yakibuta Ramen.

Here you are. It’s a large serving. This is regular. Cooking the gyoza. Arranging the gyoza on the sizzling hot plate. Adding water and steaming for a while. Evaporating the excess water. Completing once the excess water has evaporated. Gyoza (6 pieces) JPY 350 (USD 2.32)

The presence of the chive stands out in the thin dumpling wrapper and the exquisite sear stimulates the appetite Savoring the handmade gyoza dipped in the sauce. The crispy sear on the delicious dumpling wrapper, with plenty of vegetables and a light filling, makes it easy to eat.

Enjoying the gyoza while sipping the delicious ramen. Please be aware of the registered system. 1:29PM Ordered double extra meat, regular, and large portion. Making the extra meat for the Yakibuta Ramen. Here’s your extra meat ramen. Here’s your extra meat ramen. Here’s your Yakibuta Ramen and this is large portion. Guest is enjoying it.

Using plenty of garlic, but it’s light enough for female customers to enjoy. The owner’s daughter is swiftly serving ramen. 1:52PM Quickly tidying up the guest seat. A group of 3 energetic young guests. 3 orders of large extra meat, half-size fried rice. Egg Rice, yakibuta, green onions.

Swiftly shaking the pot to blend the flavors. Plating each portion separately. Completing the half-size fried rice. Simultaneously preparing 3 orders of large extra meat. Here’s your large portion, extra meat ramen. This is large portion, extra meat ramen. This is also large portion with extra meat.

Yakibiuta Ramen (extra-large with extra meat) JPY 1200 (USD 7.96) A punchy garlic soy sauce in the soup. Yummy. Here’s your Yakibuta Ramen. This is Yakibuta Ramen. Tasting Pouring the hot soup into the bowl with seasoning base. Draining the cooked noodles well and combining them with the soup.

Arranging plenty of yakibuta on top of the noodles. Using a burner to sear the yakibuta. Arranging chives, garlic and seasoned soft-boiled egg completes the dish. Yakibuta Ramen (extra meat) JPY 1100 (USD 7.30) Pridefully prepared yakibuta that takes 3 days to make, the satisfaction from the extra meat is incredible.

The noodles are chewy straight noodles, perfect with the garlic soy sauce soup! The clear soup has a light yet rich flavor. Preparing the large portion of garlic fried rice. Adding plenty of garlic. Additional blended garlic. The aromatic fragrance of garlic fills the air. This is large portion Ninchan.

Ninchan (Large portion) JPY 400 (USD 2.66) The aroma of garlic stimulates the appetite. The fluffy fried rice crumbled and the taste of garlic spread in your mouth. The moist garlic and tender yakibuta are fantastic. Approximately 300-400 guests visit each day.

When you come to Gifu, you must try the store’s signature Yikibuta Ramen!

店名　焼豚ラーメン三條
地図　https://maps.app.goo.gl/cKbBFBFrtFyo6gAb7
住所　岐阜県羽島郡笠松町北及６５８

うどんそば 東海 Udonsoba
https://www.youtube.com/channel/UCnYWfTfQnULKX3hsjJcJtXg

#ラーメン #炒飯 #岐阜グルメ