日本最高レベルの麻婆豆腐に1日300人が殺到する鉄人町中華丨Japanese mapo tofu

日本最高レベルの麻婆豆腐に1日300人が殺到する鉄人町中華丨Japanese mapo tofu

It’s called “waterless mapo.” The only moisture is from the tofu itself. Simmer the tofu
and extract all the flavor into one pot. Mabo tofu set meal for the customer Here’s your mapo tofu set meal. It’s pretty spicy, though. It’s delicious with a rich flavor. It’s incredibly delicious. No wonder it’s famous. It’s so delicious, and there’s a Chinese restaurant nearby. Chinese restaurant in the neighborhood It’s really lucky With up to 300 customers a day!
A local favorite authentic Chinese restaurant Hano-ura Town, Anan City, Tokushima Prefecture 8-minute walk from JR Hanoura Station Along Prefectural Road 172 restaurant famous for its mapo tofu Owner Kojima (45) 9:00
Close-up begins Cutting onions Cutting bell peppers Preparing the sauce for mapo tofu I usually finish all the prep work in the morning
so that I can start cooking at 11 o’clock So that when 11 o’clock comes around So that you can do it quickly at 11 o’clock. If you make it once,
you can get the flavor consistent to a certain extent. For dishes like mapo tofu and dan dan noodles,
we fry the ground meat. Stir-fry thoroughly.
The ground meat is ready. Cut the green onions. Chop the green onions into small pieces. Cut vertically like this. Cut horizontally to mince. We do it all by hand. About one case a day, I guess. Staff: How many pieces are in one case?
Kojima: About 20 pieces. We sell mapo tofu, so… It’s all mapo, mapo… During the day, about 70-80% is
mapo tofu. We sell about 100 blocks of tofu. We sell the most tofu in Tokushima. Staff: Mr. Kojima, why did you decide to
open a restaurant? Actually, I used to play baseball. I played baseball from elementary school through high school. I even had a recommendation for university,
but I got injured I tore a muscle in my elbow, and that ended my baseball career. When I came home from baseball, the TV was on,
and Iron Chef was on, Chen was on TV.
Right? Watching that, I remembered how cool Chinese food is. I happened to know someone at a hotel in Awaji
who said there was a dinner show with Chen, and I said I’d go.
So I went. I’m about to make
200 servings of mapo tofu, so why don’t you come take a look? I was really drawn to it. I ended up diving into the world of cooking. (Staff) Were you very into baseball? (Hiroyuki)
(Now) I’m coaching youth baseball
while cooking. I loved baseball, But because of baseball, I am where I am today. In the world of cooking as well I think I’m able to have my own restaurant
like this. If it weren’t for baseball
I don’t think I would be who I am today. I guess when we were kids
things were really tough, weren’t they? We worked from early in the morning until late at night During our training period, which lasted about two years,
we did what was called “pot washing,” It was just menial work. In my third year, I finally got to manage vegetables and desserts. From there, things progressed rapidly. I started working in the kitchen
reading orders and eventually got to the point where I could serve
dishes directly to customers By the end of my fifth year
I finally got to that point. Three of us slept in a 6-tatami-mat room The pay wasn’t that high either. You really went through a lot.
You really did. So baseball was pretty tough
because it was so strict Like endurance And manners, too I learned those things
through baseball, so I think that’s why
I’ve been able to keep going. I wanted to quit many times. Why did I choose such a tough environment?
And in Tokyo, no less. I was born and raised in Tokushima, so I wanted to go back to Tokushima. In the winter of my first year I was wearing rubber boots,
and soup got inside them. It was over 100 degrees, right? I suffered severe burns that took a little over a month to heal.
And If it’s this harsh and painful,
I thought about quitting. But when I decided to quit, I had to go say goodbye. I said, “I’m quitting.”
Did you say that? The head chef at the time
was Mr. Yamashita, He was really angry and said “What have you been doing all this time?
What kind of effort have you been putting in?” You idiot! I was told to get changed quickly
and get back to work. The momentum at that time was incredible, so I just got back to work. Then
I decided to work hard in the culinary world. There was this guy named Yamashita told me to quit and go home, but this restaurant doesn’t exist anymore. In my heart, I feel like everyone helped me. The same goes for my current store I need a manager, Without everyone’s support,
I wouldn’t be where I am today. I’m truly grateful Finished chopping the green onions Staff) How many years did it take
to become independent? A little over 11 years. When I turned 30. I became independent,
so I’m 45 now. That was 15 years ago, right? What I want to tell young people is Even if it’s hard, keep going it will definitely become yours If you have a dream you want to achieve, you don’t have to push yourself too hard. I think the most important thing is to keep going We don’t use machines for vegetables and other ingredients.
Everything is cut by hand. For fried rice
Cutting char siu In China, dragons are
considered to be gods, right? Dragons have various meanings I want to make dishes that will make people’s dreams come true when they come to eat here
. so I named it “Shinryu.” The way the tofu is cut in mapo tofu. The manager is an acquaintance from Sichuan Restaurant in Tokushima.
He’s been there since the restaurant opened. Since mapo tofu is the most popular menu item,
a large amount of tofu must be cut. The tofu cutting is complete. Preparation of the lunch set meal
Preparation of the side dish Preparing almond tofu Adding goji berries to the chilled almond tofu
and goji berries are added to complete the dish. Preparing beaten eggs. Parking lot
20 spaces on the premises. Mapo tofu set meal 1,000 yen
Shibuta set meal 1,000 yen Tantanmen 1,000 yen
Mapo noodles 1,000 yen Spring roll 1 piece 300 yen
Shumai 3 pieces 500 yen Almond tofu 300 yen
Sesame dumplings 2 pieces 300 yen Daily lunch special 850 yen
Beef stir-fried with black pepper Table condiments
Soy sauce, vinegar, pepper, salt Doubanjiang Business hours
Lunch 11:00 a.m. to 2:00 p.m. (last order 2:00 p.m.)
Dinner 5:00 p.m. to 10:00 p.m. (last order 9:00 p.m.) Closed
First and third Mondays (the following day if it is a national holiday)
Wednesday(Temporary closures may occur) 6 counter seats
16 table seats Private rooms available
Accommodates up to 25 people Soup, seasonings Two types of bean paste are used. These seasonings
are used five times a day. Make the mapo tofu before opening. We get a lot of customers who order mapo tofu. Make about six servings in advance. Stir-fried ground meat Tofu Tofu falls apart when cooked. Some people don’t like that. Chen did that too. If you boil it in salt water the tofu won’t fall apart.
It looks good, though. We never boil it in salt water.
We finish it while it’s still cold. We finish it while it’s still cold. It’s called “waterless mapo.” The only moisture is from the tofu. You don’t add much soup either. That way, you can taste the flavor of the soybeans better. When it starts to boil, the moisture from the tofu will come out. and the moisture will bring out the flavor of the soybeans. When Mr. Chen’s father was alive
When Chen Jianmin was alive That’s how he did it I do the same as Chen Jianmin. I simmer the tofu
and put all the flavor into one pot. Water-soluble potato starch Green onion Add water-soluble potato starch
and adjust the thickness. Cook thoroughly at this point. Heat until just before it burns. That’s the most important point. Add potato starch
and stir vigorously At the moment when it starts to thicken, It’s important to cook it well at this point. The key to my mapo tofu. If you don’t cook it well at this point, the tofu will become mushy. The thickness of the sauce will also be affected. This is something I’ve learned from years of experience. It’s not completely cooked yet, Now let’s turn up the heat. We were served freshly made mapo tofu. The delicious flavor of tofu and spicy miso really comes through! 11:00 Opening As soon as the restaurant opens
lively voices echo throughout the restaurant Mapo noodles Two men in work clothes enter the restaurant. Mapo Tofu Set Meal
Ordered mild Another one of the same Make mild Mapo Use less seasonings such as doubanjiang
and make it less spicy. You can also make it without any spiciness. or make it extra spicy
anything is possible Mabo tofu with mild spiciness is complete. Two men arrive. Weekday daily special
(Beef stir-fried with black pepper) Lunch Ordered shrimp chili set meal (Employee) The shrimp chili is a little spicy,
is that okay? (Male) Is there a less spicy option? Employee: We can make it a little less spicy. Man: Then that’s fine. Prepare the set meal soup and rice. We use Koshihikari rice. For the daily lunch special,
stir-fry beef with black pepper Heat oil Black pepper Return the ingredients to the wok. Mix the seasonings. Water-soluble potato starch Daily lunch
Black pepper stir-fried beef is ready Today’s lunch special The pepper really packs a punch
in this stir-fried beef… I’ll just eat it with white rice! Make shrimp chili.
Put the seasonings in a wok. Mix the cooking oil and seasonings well. Cornstarch Bring to a boil Shrimp Green onion Water-soluble potato starch Beaten egg Add oil and cook until fragrant Serve on a plate topped with watercress Shrimp chili is complete. Ebi chili set meal, mildly spicy. Enjoying the egg soup that comes with the set meal… Ebi Chili Set Meal 1000 yen
(Video shows only Ebi Chili) The authentic flavor of the Ebi Chili
is enhanced by the aroma of garlic and green onions, stimulating the appetite. The tender shrimp in the creamy sauce
are mixed with eggs and stick to the shrimp… The slightly spicy sauce goes well with rice! Both of them
finished everything neatly and left the restaurant! Making shrimp fried rice Beaten eggs, rice We specialize in Sichuan cuisine Mr. Chen also makes Sichuan cuisine. There are a lot of spicy dishes. But I guess it’s just the way things are in the countryside. If you serve spicy food
just as it is in the countryside, I think there would definitely be resistance. Over the years, we’ve been striving to create dishes that everyone from children to the elderly
can enjoy. We’ve been striving to create dishes that everyone
can enjoy. For those who don’t like spicy food,
we can make it without spice less spicy, if you prefer. Staff: Did you learn that from Chen-san, where you trained?
258 Without changing the basic recipe? Basically, so that even children can eat it. Like shrimp chili or mapo tofu
without the spiciness Shrimp The shrimp fried rice is ready. In a private room at the back of the restaurant
A group of male customers arrives Sweet and sour pork, mapo tofu, etc.
Each person orders their favorite dish Making mapo tofu Green onions, water-soluble potato starch Add oil to bring out the aroma. Mapo tofu Mapo tofu set meal
For customers who prefer less spice Regular-spiced mapo tofu also arrives one after another Making sweet and sour pork Fry pork and vegetables in oil Thicken the seasoning with water-soluble potato starch Add the fried ingredients. Sweet and sour pork is ready. Thank you for waiting.
Sweet and sour pork set meal for the customer. Make char siu fried rice. Green peas. Char siu fried rice is ready. Chinese rice bowl Staff: Do you guys come here often? This is our first time.
We’re from Ehime. We were recommended
that this place is delicious. We were looking for a nice place for lunch
and someone recommended this place. When I was working
I heard that this restaurant was delicious, so Staff) This is your first time trying it,
how does it taste? It was delicious, very much so. 11:40 Making dan dan noodles
Mix the sesame sauce and seasonings into the soup Boil the noodles Add the boiled noodles
Arrange the noodles. Komatsuna Minced meat Dan dan noodles 1000 yen You can taste the sesame flavor
The soup has a light texture Simple topping of komatsuna and ground meat
enhances the soup and noodles The rich and deep spicy soup
goes well with the thin noodles… Three men and women enter the restaurant Two mapo tofu dishes
Ordered shrimp chili set meal Added plenty of Sichuan pepper for extra kick
Chen Mapo Tofu Customer ordering Mapo Tofu Set Meal One more Mapo Tofu Set Meal, please The flavor of ground meat and tofu
Enjoy the hot mapo… Shrimp chili set meal The mapo tofu goes great with rice
and you’ll want seconds! You can have one free refill of rice! Staff: When you come to the restaurant,
do you always order mapo tofu? Yes
I always eat it It’s spicy and delicious. It’s pretty spicy, though. It’s delicious because it has a rich flavor. Preparing a dish for dinner The owner’s wife met him at the original Sichuan restaurant in Tokyo
and now works with him in the kitchen 11:58 Lunchtime
The parking lot is full. Making char siu fried rice Stir-frying eggs and rice Seasonings Oyster sauce Char siu fried rice is ready Fried chicken Add the crispy fried chicken to the sauce. Mix well Yakiniku is ready Customers who come once a week with their families or as a couple We’ve been coming here for a long time. Over 10 years. Staff: How is the food? It’s great! It’s so lucky to have such a delicious I’m so lucky! Staff: Which one is your favorite? Mabo tofu I order it almost every time. I like the sweet and sour pork set meal. But I think I’ll go with the mapo tofu after all. 12:11 The owner has researched the local flavors that are loved by the community
and attracts a wide range of customers, including families. Mapo noodles Making the daily lunch special Fry beef and vegetables in oil Season with spices Daily lunch
Black pepper stir-fried beef is ready. Daily set meal Mabo tofu set meal One male customer arrives He ordered a single dish of char siu fried rice and
mapo tofu set meal. The owner does all the cooking in the wok
and serves the dishes at lightning speed. Enjoying the mapo tofu on top of the fried rice… This is my first time here. I looked it up and
it seems to be really famous. I’m from Nara. It’s incredibly delicious. No wonder it’s famous.
It’s really delicious. Finished the fried rice and mapo tofu
Left the restaurant with a full stomach Spicy mapo noodles are ready 12:35 Customers begin to wait in front of the restaurant
The restaurant is bustling Sweet and sour pork set meal Customers enjoying
sweet and sour pork and mapo tofu set meal Staff: How is the sweet and sour pork? It’s delicious. Making five-ingredient fried noodles with gravy Put plenty of oil in a wok
Fry the noodles Brown them Make the sauce Thicken with water and potato starch Pour the sauce over the noodles in the bowl
Five-ingredient sauce yakisoba is complete Put the sauce and soup back into the bowl. Five-ingredient sauce ramen Make dan dan noodles
Prepare sesame sauce and other seasonings in a bowl Green onions Soup Add the cooked noodles and arrange them neatly. Komatsuna Ground meat The dan dan noodles are ready The shrimp fried rice is ready We use oyster sauce as a base,
so the seasoning is No salt is added. Staff: Why is that? Because it tastes salty
and I don’t like that. Mixing it in gives it a rich flavor.
Season with oyster sauce. Our oyster sauce
is pretty unique. It’s not sold in stores. To add depth to the flavor, I don’t use salt.
I season it with oyster sauce. Finally, add soy sauce for aroma and finish. Char siu fried rice is complete. Char siu fried rice 1,000 yen
(Large portion +200 yen) Oyster sauce-based fried rice
has a rich aroma that whets the appetite. The rice is fried until fluffy and
goes perfectly with the char siu! The most popular menu item, mapo tofu
(We were served a special small portion.) The authentic flavor passed down from Chen Jianyi, with the owner’s creative touch
The seasoning is authentic and irresistible… Not only is it spicy, but you can also taste the umami of the tofu
This is a divine dish from Shenlong! Changing the oil in preparation for dinner service Cooking rice 14:00 Lunch service ends Staff: Do you have any ideas about how you want to run the restaurant from now on? I think there are still some areas that haven’t been fully implemented yet. My cooking Tokushima Prefecture
and then nationwide so that as many people as possible can come and try it I will do my best Staff: Thank you very much!
Kojima: Thank you very much! Created by the owner who inherited the taste of the Iron Chef of Chinese cuisine
Please try the Shindragon Mapo Tofu!

店名　神龍
地図　https://maps.app.goo.gl/7JpPm1QffLt26i998
住所　徳島県阿南市羽ノ浦町宮倉芝生1−３

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