３つの仕事を掛け持ちする超多忙こだわりうなぎ職人の１日が衝撃的すぎた。。丨Grilled Eel Master – Japanese Street Food

３つの仕事を掛け持ちする超多忙こだわりうなぎ職人の１日が衝撃的すぎた。。丨Grilled Eel Master – Japanese Street Food

To grill eel with a crispy surface
and a fluffy interior, I wondered how to do it. After researching, I finally figured it out. It makes you love eel even more, doesn’t it? Re-grill it on a charcoal grill. That’s how white grilled eel was born. This is really the best.
Shirayaki. Nagoya’s famous dish, hitsumabushi. Meeting people and
encountering this building It seems like you decided to open an eel restaurant. On the day of the ox in summer, we sell 350 eels!
A close look at “Unagi Chaya Katsura” Showa-cho, Iwakura City, Aichi Prefecture
6-minute walk from Iwakura Station on the Meitetsu Line Established in July 2017
Unagi Chaya Katsura The owner-chef of the previously featured restaurant, Mikitei,
also serves as the proprietor of Katsura. Mr. Katsura (50) arrives at work. The clean interior The neatly arranged kitchen Preparing charcoal in a brazier Lighting the charcoal Live eels Carefully cut each eel We have 18 today, but we have some that have been aging since yesterday, so we usually have about 35 in stock The wholesaler is nearby,
so I’m sorry to ask them, but if we run out, we’ll go get more right away. Staff) Why did you decide to
start an eel restaurant? I myself love eating eel, I also like cooking,
so I was interested in eels as creatures,
that was the first thing The second thing was meeting people and
encountering this building That’s how I decided to open an eel restaurant. Carefully remove the liver
and use it for grilled liver or liver soup. Wash the cut eels thoroughly. The blood of eels is poisonous, you know. But if you wash them for too long, the fat will be removed. You have to wash it very quickly. This is what I prepared yesterday. If you shape it like a fish it will keep for up to three days. Let it rest for 6 to 8 hours. When using eel, and then grill it The surface turns brown From the moment you start grilling Before the Maillard reaction
chemical reaction occurs the eel will turn color. Clean the cutting board thoroughly. Fan the charcoal in the brazier with a fan to start the fire. Staff: Can you tell us about your daily routine? When you have to go to the market You get up at 4:00 a.m. Before going to Mikitei
I drink a cup of coffee 5:50 a.m. Arrive at Mikitei Then I make the noodles. I stay at Mikitei until around 9:30 or 10:00.
Then I rush back home Then I rushed back
and hurriedly set up the shop. and opened the shop. At around 1:30 or 2:00 p.m.,
we closed for the day. Then I went to check on the sweet potato chips
and or doing other things like purchasing ingredients. Then I prepare the evening course meals
and do other things like that. and getting everything ready. We open at 5:00 p.m. There are a lot of courses on weekends, so the courses start at 6:19 p.m.
and Do you finish around 10:00 p.m.? Katsura-san’s sweet potato chips are a big hit.
You can buy them at Unagi Chaya for 680 yen. The fourth-generation representative of Unagi Kikukawa
helps deliver the sweet potato chips. These 250 packs are sold at the Misonoza store
and are so popular that they sell out in 30 minutes. When he started Mikitei, he transferred the business,
but sales are going well, so Mr. Katsura is helping out again. Rinsing rice During the busy summer season, we use 8 shō of rice.
We cook it in batches of 2 shō to prevent the rice from becoming mushy. Displaying bonsai in the store. Staff: Are plants your hobby, Mr. Katsura? It’s a hobby. My good friend from high school
close friend was a plant hunter and ran a company that imported and exported
plants He gave me various things
and so on, and that’s how I got hooked on plants. They’re my therapy. The ginger ale mix made by the shop owner.
He’s been developing it and making it for 13 years. It’s a famous Indian restaurant in Gifu called Rasamanda
and There are about two cafes in Kanazawa City
that we supply to and a Japanese restaurant in Iwakura City
also do wholesale. I had ginger ale. They use black sugar and such. like kin-toki ginger I tried various things, I realized that ginger from Kochi is the most delicious,
and the secret is in how to make it
without losing the spiciness It’s a trade secret. People often ask me why that is.
But I don’t really know. Usually, everyone use chili peppers to bring out the spiciness of the ginger
and boil it, but I don’t do that.
I use 100% ginger. The rice is cooked. I added white dashi and kelp
to make soup, and the preparations for liver soup are complete. Carefully process the liver for grilling. Remove the bitter parts
and clean thoroughly. Ingredients for liver soup, pickles, and Nara pickles. 11:04 Cleaning the restaurant There are 20 table seats
There is also a tatami room Business hours
Lunch 11:15 a.m. to 2:00 p.m.
Dinner 5:00 p.m. to 9:00 p.m.
Closes when eel runs out Closed Mondays and Tuesdays White grilled eel 3,650 yen
Liver grilled eel 980 yen Hitsumabushi Mini 2,480 yen
Eel rice bowl (regular)(4 pieces) 2,430 yen Parking
2 spaces in front of the restaurant Second parking lot also available Spaces 11 to 16 are
available as the second parking lot. Opens at 11:15 On this day, there are reservations from customers in Osaka
for takeout. Preparing charcoal-grilled eel for takeout
Skewering the eel Grilling on a charcoal grill Staff: About this much.
How long do you grill it for? 20 minutes. That’s the grilling time. Bake it carefully and thoroughly How to control the heat It takes some practice to master If the heat is too high, it’s not good,
and if it’s too low, all the moisture and fat will be lost
and the eel will become dry and hard. The key is to
126 while retaining the collagen inside the eel
is the key. or studied eel at “Eel Fourth Generation Kikukawa”
and then researched and mastered his own cooking method From here, it’s called the Maillard reaction
which causes a chemical reaction It’s already Maillard at the point when it’s charred …but you create a caramel layer on the surface. Then you add homemade sauce. Lightly grill and add sauce again. Add another layer of char to the surface.
Finish with a crispy texture. Remove the skewers. Take-out
charcoal-grilled eel is ready Staff) Eel Tea House
Please tell us what brought you here I have a friend who lives in Iwakura, and when I visited their house, they prepared some hitsumabushi for me,
and it was so delicious that I wanted to take some back to Osaka
and let my father try it, I came to buy some. I was able to buy the hitsumabushi
and headed back to Osaka with a satisfied look on my face… Making white-grilled eel All the eel is skewered and grilled after the customer places their order. The eel is skewered and grilled after the customer places their order.
Grill slowly for 20 minutes. Prepare a tabletop charcoal grill for white grilling. Skewer the liver and prepare it for grilling. The collagen inside the skin
gradually hardens, and the original flavor of the grilled
eel is lost. is lost. I wonder if there’s anything that can be done about it. There’s an eel restaurant called “Tabi Suru Zou” in Atsuta Ward. That kid trained at our place
and opened his own restaurant. While eating with him, we talked about
how to make it taste better. After thinking about it carefully, we decided to
re-grill it on the current charcoal grill That’s how white grilled eel was born Staff: Is white grilled eel popular with regular customers? It’s popular and everyone knows about it. Excuse me, here you are.
This is grilled white eel. Please grill the meat and enjoy. The grilled liver is ready. Pour the sauce over the grilled liver to complete the dish. Grill the eel for the hitsumabushi. Pour plenty of homemade sauce over the eel. Serve rice in a rice bowl. Pour sauce over the rice. Prepare the condiments
Green onions, wasabi, seaweed The hitsumabushi is complete Making Wagyu Mabushi Add sauce to the beef and
grill until fragrant Cut the grilled beef. Pile it high on top of the rice. Pour the sauce over it, and the Wagyu Mabushi is complete. Excuse me
This is the mini version of Wagyu Mabushi. This is really recommended.
It’s white grilled. Grill it on a charcoal grill
and enjoy it with sake! Beer set
Obanzai dishes other than eel are also popular. 11:58 Staff: It looks busier than Mikitei. We’re very busy. It gets even busier when it gets hot. Staff: Is it busier in the summer?
Shopkeeper: Yes, it’s busier in the summer. When the temperature exceeds 25 degrees Celsius,
it gets really busy. We mostly take reservations. Online reservations and
phone calls About 60 customers come in a day. The temperature rises to nearly 70 degrees
in the grill room where we continuously grill eels. Repeating the process of applying sauce and searing the eel
to achieve a fragrant finish Preparing liver soup Hitsumabushi and unaju are ready Excuse me
This is the hitsumabushi. This is the unaju. Let’s eat Enjoy the aroma of the restaurant
The exquisite eel is irresistible… First, take a bite of the eel… The rice soaked in the sauce is also delicious! I finish off with the liver soup, drinking every last drop! A customer casually drops by. Since the pandemic started, I’ve been thinking about
studying eels again. I pulled out an encyclopedia
and looked up things like the ecology of eel and eel terminology about belly cutting and back cutting, where eels lay their eggs,
where they hatch, how they come to Japan
or what they eat I studied those things
in my own way I wanted to learn how to grill eel
so that it is rich yet light with a crispy surface
and a fluffy interior I wondered how to do that After researching, I’ve come to this point. It makes me love eel even more, doesn’t it? Excuse me
This is the top of the hitsumabushi. This is another one. This is the mini hitsumabushi. Thank you Split the eel and rice into bowls Add the condiments… The aroma of eel grilled over charcoal
and the sweet and spicy sauce are irresistible! Staff: What do you like about it? The crispy and fluffy texture. You can enjoy different flavors with the condiments and broth.
Enjoying the exquisite hitsumabushi… One female
Ordered a regular unadon Here is your unadon First, enjoy the liver soup… The fatty, fluffy eel is delicious! Staff: How long have you been
coming here? About six years
I come here often I heard there’s a good eel restaurant here. I always come here for the course meal, but
there’s no menu. they serve seasonal dishes
that are always delicious. You can’t eat these dishes at a regular izakaya.
I think that’s their strength. I think that’s their strength. One male customer arrives
Orders unaju My way is to put the sauce on first I never leave it on the charcoal for a long time.
If you do, it becomes extremely bitter.
it will become extremely bitter. Excuse me Here is your unaju. Unaju Tokujo 4,150 yen With some sansho pepper… Bite into the eel Grilled to order
The crispy eel is appetizing… The shop owner’s homemade sauce
goes perfectly with white rice! Delicious! Lift the box and dig in with chopsticks! Eat every last grain! Let’s have some liver soup too. Carefully prepared liver. The broth is flavorful,
and the crunchy liver is irresistible. Nara pickles and fresh pickles are also delicious! 13:18 Six men enter the restaurant. Everyone orders the top-quality hitsumabushi. They toast with beer. Staff: What are the characteristics of Mr. Katsura’s grilled eel?
256 First, the skin isn’t charred. The collagen inside the skin is completely melted away. After cutting it up, At a regular eel restaurant,
they probably know how to cook fresh eel, I think most people
do it this way, but In my case, I cut it up, remove the blood
and return it to its original state before grill it until it’s at the perfect point for eating. I use eel that’s been left to rest for about 6 to 8 hours.
That’s the method I always use. That’s what we keep in mind. Staff: How did you arrive at your current style? Staff: What kind of process did you go through? There was an eel restaurant in Kitakata City It was in Kitakata City, but
that eel restaurant was delicious. It’s closed now, though.
It was an eel restaurant, but I wanted to recreate the taste of the eel there.
That was my first thought. I conducted research to create eel that I could be satisfied with,
and finally arrived at the current cooking method. The hitsumabushi is ready. Excuse me
Here is the hitsumabushi. The hitsumabushi comes with broth, so
please let us know if you would like some. Enjoy the sweet and savory sauce of the hitsumabushi
first as is. Order broth The man in front
Serve the hitsumabushi in a bowl Add the condiments Pouring the broth… The flavor of the eel
melts into the broth and tastes delicious! A reservation call comes in
Reservations are recommended when visiting Preparing the tabletop charcoal grill Soy sauce Prepare the white grilled fish. White grilled fish 3,650 yen Place the fish on the tabletop charcoal grill with the flesh facing down
and grill for about 20 seconds Dip in soy sauce and enjoy The outside is crispy
and the flesh melts in your mouth. Add some wasabi. The refreshing flavor adds to the deliciousness! Sweet potato chips 680 yen Honey, sweet potato shape, origin, cooking method, etc.
A dish filled with the shop owner’s attention to detail The flavor of sweet potato and the sweetness of honey
The crisp texture is addictive Thank you for the meal! Before the eel restaurant, I ran a casual café
at a fast-casual restaurant. It was a part-time job, though. Before that, I was making French cuisine. Super Kanesue’s Shunrakuzens
Organic supermarket Product development
Restaurant start-up working in the prepared food department,
working in the mid-range food sector, I also worked with Italian cuisine. Staff: How long have you been a chef? This year is my 31st year. Since I was 19. That’s a long time. Staff: Did you always like cooking? I really loved eating. Cooking was something
I was interested in, but I started from scratch. I didn’t go to culinary school That’s my background. I really started from scratch and underwent rigorous training. I myself originally working at an organic supermarket
called Shunrakuzan I met my mentor Monsieur Ishikawa
who is quite famous in the field of vacuum cooking techniques I worked with him for about 10 years
and learned the mechanics of cooking and he taught me about the mechanics of cooking and chemical principles
and various other things. I learned a lot from them. How to make things taste good, What criteria to use to judge what is good or bad From a sense of intuition to evidence-based science
Once you can properly obtain that The things you’ve made up until now Mass production, etc. and making it known to many people
became the starting point I learned the basics. Then, my sense of cooking itself changed significantly It was no longer like an industrial product I was able to make my own food
and that’s where I think it became a catalyst for various businesses and various other things
. As for business it’s like having a child
I always feel that way the finished product
starts to take on a life of its own, so I feel like I have to be the one
to control it. I feel a sense of responsibility and want to keep doing it that way.
That’s how I feel. I’m 50, so I want to enjoy my lifestyle
and live life to the fullest. Hobbies and time Work Well, I guess I just want to take care of myself
and live my life. Staff: As a chef, what
motivates you the most? It’s seeing my customers happy. That’s the happiest thing
as a chef. The owner’s relentless pursuit of flavor resulted in
a truly exquisite eel dish!

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