衝撃の鬼盛り焼豚メシ！住宅街にポツンと４席だけの常識ぶっ壊れ腹パン定食屋がハンパない丨INCREDIBLE JAPANESE FOOD

衝撃の鬼盛り焼豚メシ！住宅街にポツンと４席だけの常識ぶっ壊れ腹パン定食屋がハンパない丨INCREDIBLE JAPANESE FOOD

A popular restaurant serving generous portions of rice like those served in manga comics and char siu eggs. Isn’t this the best? Staff: Are you full? It was amazing! Some places have melt-in-your-mouth fat,
while others have firm meat. Double Pork Steak Set Meal Osaka, Japan As you walk through the residential area, you’ll find… Char Siu Egg Kamekichi Seats: 4 Owner: Mr. Toda (51 years old) A husband-and-wife restaurant serving hearty char siu and egg set meals Preparing the char siu Approximately 10 kg After closing for the evening,
I cooked an additional 10 kilograms. (The pork) is delicious, or rather, it tastes completely different. Imported pork is a bit smelly, after all. No matter what I do, it still smells bad. Even if I try to get rid of the smell,
I use ginger and green onions. No matter how much I add, the smell still comes off. It ends up being too heavy with the sauce,
and it ends up masking the flavor. This one smells really bad when it’s cooking. This one (Mirei Pork) doesn’t smell at all. If I use a pressure cooker, I have to put a little pressure on it to simmer it. It does have a slight smell, though. It doesn’t have that animal smell. Before we started making this char siu egg dish,
we were making mazesoba. Staff) Did you make that here? That’s it here. Mazesoba, yakisoba, etc. Jiro-style mazesoba, aburasoba, etc.
I used to do those kinds of dishes. I’ve stopped doing that now. Sometimes I think about just doing mazesoba. A lot of people want mazesoba, so
we can’t do both. With our size, we can’t do both. We’re thinking about trying something like “mazesoba this week” for a limited time. Preparation complete.
Cutting the char siu. Staff) What part of the dish is this? In our case, it’s the arm. If we use foreign-sourced arm,
it’s not fatty. It’s so dry that I can’t eat it. Even domestically sourced pork isn’t always OK. This is a brand of pork called “Ajirei Pork.” This is really moist and fatty. You don’t often see arm meat in this condition. A lot of Jiro-style ramen restaurants cook arm meat and serve it until it’s tender. It’s fibrous, or rather, a bit dry. The fibers fall apart easily, which is a distinctive feature of arm meat. This brand of domestic pork doesn’t have that problem. The fibers don’t fall apart at all. It has just the right amount of fat. At first, I always used pork belly. I used domestic Kagoshima pork belly. That’s something people who like, even young people, are totally OK with. I used to get heartburn after eating a certain amount. If I do it now, most people can eat a light meal. As expected, almost no one leaves food uneaten. Staff member: What were you doing before you opened this restaurant? About 7 or 8 years ago, I went to a donburi restaurant. Mainly pork bowls, but also a variety of other dishes.
A donburi restaurant that serves things like skirt steak bowls. Staff) Which one was that? Ikuno (Osaka) Staff) I’ve been working with pork since the beginning. It’s always been pork.
I love it, so I only cook pork. I’m not very good at cooking beef. I don’t really know much about it. Pork and chicken are the main dishes. Almost forever. I’m completely self-taught. I’ve never done anything before. Whether it was a rice bowl restaurant or anything else, I’ve never even made pork bowl. Staff member: What inspired you to start a restaurant? Just about 10 years ago At a restaurant I knew A curry restaurant I worked there for a little while That’s it I don’t even know what it is. As for food, I always enjoyed cooking and eating my own food. I never thought I’d open a restaurant. Somehow, it became a restaurant.
I don’t know why. I didn’t know anything. I didn’t know how to cook rice or use a gas rice cooker. We source it as brown rice. Staff) So it sounds like you can eat some pretty delicious food. I have relatives in the countryside on Awaji Island, so I brought this back with me. I loaded 400-500 kilograms of it in the back of my truck. Staff) Are you from Awaji Island? My mother’s hometown is Awaji.
People in the countryside around there… I don’t buy rice from a rice store. I buy it from a farmer. I got advice from the farmer. They did everything for me. It’s 1.8 times what it was last year.
Prices are sky-high this year. Staff) And you get a free extra serving of rice? Extra portions are free. Staff) Plus, the food itself is delicious, so we’re a restaurant that makes you want to eat more. I want people to eat a lot. (Our customers) are older. I don’t know why. I think the customers at the restaurant next door are probably young. People in their 70s eat it all up easily. I think the average age is around 50. Ginger Green onion Alcohol Cooking in a pressure cooker Cooking rice Neither of us likes small portions very much, so we just eat everything. That’s why we end up with more of everything. Staff) It’s good for the customers, though. I thought maybe I hadn’t really eaten much, but… It just keeps getting bigger. Staff) What prompted you to start using char siu egg? When I was working at that mazesoba restaurant,
I used to add cooked char siu to the dish. They said the char siu was delicious. I got a lot of requests, like, “Just sell the char siu alone.” I’d tried char siu egg before,
in Imabari (Ehime Prefecture). I’d also been to Imabari,
so I thought it might be interesting. I thought it would be interesting to make this into char siu egg,
but I couldn’t do both. I’d been doing it for a while,
but I’d reached my limit with mazesoba. I’ll do it here. I thought I’d try changing it into a char siu egg restaurant,
so I did. I cooked the char siu, It was perfectly fine, I just had to find some good eggs,
and that’s how I started. Pork delivery I’ve gotten these stamps. Staff) I’ll have collected them by today. Staff) What happens when I collect them? If I collect enough, I get a discount. Achieve this and get a ¥500 discount. They’ve been there a while. It’s pretty crowded here. There’s already a line. I went back one time. I’ve been waiting in line forever. This is it. Char Siu and Egg Staff) And it’s a large serving of rice. This is a manga-style large serving, but it’s only 100 yen.
Extra Large For 100 yen, you get a large serving for free. The extra large is 600g. Char Siu and Egg Set Meal: ¥1,300
Double Meat Char Siu and Egg Set Meal: ¥2,000 Pork Steak Set Meal: ¥1,300
Double Meat Pork Steak Set Meal: ¥2,000 Toppings: ¥100 each
Cheese, garlic mayonnaise, extra egg Toppings: ¥100 each
Mao Zedong spice, fried garlic, fried onion Free extra rice
Extra large portion of rice +100 yen Opens at 11:00 AM Customer) I’m going for a double today. Customer) I’ll have the usual extra large portion of rice. Takana (green mustard greens) on the table. (Opening) Soon
There’ll be a huge line. We’ll be waiting in line. I came here for the first time the other day,
and when I left, there was a huge line. Water is self-service. Prepare the pickled ginger
and wait for your food. Ordering the Meat, Char Siu, and Egg Set Meal Grilled over a burner Homemade sauce A generous serving of rice, just like in a manga Meat, Char Siu, and Egg Set Meal: ¥2,000
Extra large serving of rice: ¥100 extra First, eat the char siu as is. Then, a pan of white rice. Mustard Mayonnaise Make your own mustard mayonnaise. Dip in mustard mayonnaise. The rice just keeps going down… Char Siu and Egg Set Meal: ¥1,300 It’s delicious, as expected. Put the char siu on top of the rice and dig in. Just the right amount. No more. I’m full. I’m full. I’ll come again. Thank you very much. Thanks for the meal. 11:30 Preparing delivery orders at the same time This customer also ordered
Char siu on rice Kimchi Homemade sauce Pickled pickled ginger Mayonnaise The perfect bowl is ready. Staff: What did you think? I was satisfied.
I’d like to come again. It’s well-balanced. Some parts are melt-in-your-mouth fatty,
while others have firm meat. The owner, who was sitting here,
imitated the takana (greens) on the table. 12:00 StarHuh? So the meat used in tonteki is different? The meat is shoulder loin. This is domestic pork from Kagoshima. It’s tonteki from Yokkaichi. The sauce is similar to that used in places like Nagoya. Double Meat Tonteki Set Meal: 2,000 yen Wow, that’s amazing! This reaction… Staff) I know what the restaurant’s name is, Char Siu Egg. Staff) What about Kamekichi? My grandpa He also likes Nagachan (Eikichi Yazawa). Staff: Do you come here often? No, this is our first time here. He said he wanted to come because it’s close to his house. It’s pretty close. Staff) How’s the taste? It’s the best! Staff) Are you full? It’s amazing! It’s so delicious.
I’ve always wanted to come here. Staff) I wonder why you decided to open a business in a residential area like this. If that’s what you were planning, I think if you bought a fairly large house, A store with a shop already downstairs. That was completely out of the question.
I couldn’t work (because I was caring for my mother). I couldn’t get a job either. I had no choice but to work under the table. Garlic sauce If I was busy in the afternoon,
I’d have about 4.5 sho (approx. 16.5 liters) of rice. Char Siu and Egg Set Meal 1,300 yen Rich egg A perfect match with the char siu Closes at 2:00 PM The sauce is made while preparing the skewers. Pork skewers are a bit of a weakness in Osaka, so
I switched to yakitori. I also use this sauce when making yakitori.
I also use it when I run a pork bowl or rice bowl restaurant. I pour this sauce over the skewers and grill them. I also use this sauce as a base for mazesoba. I mix it into mazesoba. This sauce can be used on anything. It can be used on anything.
It absolutely goes well with meat, and pork is a basic favorite. For grilling liver, etc.
But it’s totally fine. I really want to sell this sauce. Some people even ask me to sell takana (green mustard greens) for them. Thank you A look at a husband-and-wife char siu egg restaurant that draws customers to its residential neighborhood.

店名　チャーシューエッグ 亀吉
地図　https://maps.app.goo.gl/5BEwLWvyh3wU6GDeA
住所　大阪市平野区長吉六反４丁目８−４０

0:00 ダイジェスト　
0:33 本編

うどんそば 関西 Udonsoba Kansai
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g

#チャーシューエッグ #トンテキ #大阪グルメ