石川）超絶BIGかき揚げが衝撃！客が仰天する天ぷらうどん屋に密着

石川）超絶BIGかき揚げが衝撃！客が仰天する天ぷらうどん屋に密着

The extra-large kakiage is just too amazing!
A visit to an udon shop in Ishikawa Prefecture. A kakiage larger than the palm of your hand. You eat it by cutting it with a knife! Of course, the udon is also top-notch… (Owner) It has a smooth texture, and (Owner) because it’s aged, I think the flavor is stronger than others. Wakasugi-machi, Komatsu City, Ishikawa Prefecture. Founded in 1977.
Udon Kobo Honoka. 4:30 AM.
Preparations are underway. The owner, Mr. Shima. (Owner) We soak it in kombu water overnight, for about 6 hours. When it reaches 60 degrees Celsius, we take out the kombu. The method my predecessor taught me is this way, so I am faithfully recreating it without changing anything. I attended a specialty school in Sanuki, where I learned a method of making udon based on scientific principles. Using two types of bonito flakes with different thicknesses. Mixing them. (Owner) If you don’t skim off the scum, you won’t get a clear dashi. Adding thinner bonito flakes for aroma. Putting the dashi into the pot. This is the “ichiban dashi” (first broth). Mixing it with sugar and salt. It also contains mirin and sake. (Owner) In the Kanto region, they seem to use dark soy sauce, but around here, we are in the Kansai region, so we season with light soy sauce. The used dashi ingredients are given to neighbors to be used as fertilizer for their fields. When it reaches 90 degrees, turn off the heat, and it’s done. Chilling the tsuyu (dipping sauce). Heating the water in the boiling pot. Going to the market for shopping. 5:51 AM. Making the udon. Udon dough that has rested overnight. Simultaneously, making the udon dough for the next day. 5 kg of wheat flour. Salt water. Adding vinegar. Mixing in the mixer. Rolling out the pressed udon dough. Rolling the dough out further. Dusting with flour and storing it. (About the udon)
(Owner) It’s slightly thinner than usual. Well, it has a smooth texture, and since it’s aged, I think the flavor is stronger than others. Placing it in the refrigerator. (Owner) I used to use shirashibori oil (refined cottonseed oil), but this one (refined rice bran oil) results in a lighter texture when frying. I thought it might be a bit healthier. Making dashimaki tamago (rolled omelet). Adding sugar. Salt. Also adding soy sauce and mirin. Making a dashimaki tamago using kuzu starch. The texture becomes fluffy. It’s included in the kids’ udon and kayaku udon. Wrapping it in a bamboo mat and letting it set. (Owner) The kakiage is our main dish, and in order to serve it quickly, we prepare it in advance. On some days, about 80% of orders are for kakiage. I used the time during the COVID pandemic to think about various things, and what I arrived at was the kakiage. I felt that I had to make something even better using familiar ingredients. The representative, Mr. Taniguchi, arrives at work. (Mr. Taniguchi) During autumn events like sports days, we inevitably enter a slow period. But as we head into November and December, our annual crab udon and other specials appear on the menu, and customers start to return. So right now, I feel like it’s the off-season. Special Project Menu:
Female Snow Crab and Lotus Root Purée Udon. (Mr. Taniguchi) While the female snow crab is in season, from the season opening in November to the closing in December, it’s the sales period for that udon. Some customers eat it 4 or 5 times during that period. The customers compete with each other. Transferring the tsuyu into a pot. Placing the pot inside the boiling釜 to heat the tsuyu. (Owner) My father told me this was an old technique to prevent the flavor from changing. Because the surface area for evaporation is small, the dashi is less likely to reduce. So the flavor doesn’t change easily. If you use a regular pot, it reduces every time you heat it, and the flavor tends to get stronger or change. Also, the temperature of the udon in the釜 and the temperature of the dashi in the pot are the same because they’re in the same pot. The temperatures are the same. So we can serve items at the same temperature. I think it’s a technique that’s really packed with a lot of wisdom. In Komatsu City, besides us, there are only two or three other shops that do it this way. These pots themselves are becoming unavailable. We have them custom-made. (Ms. Taniguchi) I think my grandparents took over an udon shop that had no successor. Then my father, who didn’t want to be a salaryman, went to train there for just three months. At first, it was a sushi and udon shop, and they also ran it as a kappo (traditional Japanese restaurant). When my mother passed away from illness, my father said he didn’t want to run that shop anymore. So he quit. But we didn’t want to quit. So we said we wanted to do something that just the two of us could manage. With only table seats, we couldn’t accommodate children. Many customers would leave because there were no tatami rooms. But we want children to be able to eat udon, too. Preparing condiments. Rock salt and salt lemon for the kakiage. (Ms. Taniguchi) This is Okinawa mozuku, which is a bit thicker than regular mozuku seaweed. And it has a crunchy texture. Washing rice. Using Koshihikari rice from Ishikawa Prefecture. Adding sake. Making the staff meal. Preparing the kakiage. Eating the staff meal. Building up energy for the opening. 11:00 AM Open. Hours: 11:00 AM – 2:30 PM, 5:30 PM – 8:30 PM / Closed Mondays. 13 parking spaces in front of the store. Fukiyose Kakiage Udon 1350 yen (combinations available)
Kanjincho Udon 1000 yen / Curry Udon 1000 yen Tamago-don Set 1000 yen / Katsu-don Set 1250 yen
A la carte items also available. Autumn Limited Menu: Kakiage Musubi and Mushroom Egg Drop Udon Set with small side dish: 1380 yen. Small dishes: Fried Potato Mochi, Fried Chicken Wings. Various assorted platters and bento boxes available. Order by phone. 5 tables. 3 counter seats. 5 small tatami-style seats. A regular customer arrives. (Customer) Large udon, regular kakiage. (Customer) Small udon, small kakiage. (Staff) Both hot, is that correct? Please wait a moment. Yes, please. One large kakiage udon. Two small kakiage, please. A delivery robot. Fukiyose Kakiage Udon. A kakiage with 6 or 7 kinds of seasonal vegetables. Komatsu udon, which is thin with a moderate chew and smooth texture. Shrimp. White fish. Octopus. Taking a sip of the gentle-flavored tsuyu. Slurping the udon. The large, separately served kakiage is very satisfying. It’s freshly fried and crispy. Paying the bill. 11:40 AM. Two office workers enter. Welcome. Please take any seat you like. An order for kama-age udon and warm udon. One curry udon and one onigiri. Curry udon with onigiri, kakiage with udon, and a kama-age udon set. Making an onigiri. Pouring the tsuyu. Adding curry powder. Lighting the stove. Adding a cornstarch slurry to thicken. An original blend of curry roux. Kama-age Udon. Eating the smooth udon by dipping it in the tsuyu. (Staff) Is this your first time here?
(Customer) Yes. (Staff) How is the taste?
(Customer) It’s delicious. (Customer) It’s my first time eating something by cutting it with a knife. A customer who ordered curry udon. (Customer) It was a mellow and delicious curry udon. I come about two or three times a month. I like the curry udon here. Tempura Udon. (Staff) You can change the size (of the kakiage udon). You can make both the udon and the kakiage smaller. Would you like both small? (For the beer) Did you want a bottle?
Yes, a bottle. Tempura. Shishito pepper and octopus. Adding shichimi pepper. Adding yuzu shichimi pepper. Taking a sip of the tsuyu. Eating the tempura and udon. An udon with a good, smooth texture. (Staff) Do you come here often? (Customer) Every now and then. Maybe two or three times a month. We’ll split this kakiage in half. An order for onigiri. Adding yukari (shiso powder). Making onigiri. Making onigiri. Making kakiage musubi (kakiage rice ball). Topping with beni shoga (red pickled ginger). Kakiage musubi. Kitsune Udon. Washing dishes. An order for Tamago-don (egg rice bowl). Tamago-don. Tamago-don Set. Zaru Udon and Kakiage Set. Thin and smooth udon. Kamaboko (fish cake). Kakiage full of seasonal vegetables. A size so satisfying that one is enough. Dipping the kakiage in the tsuyu. Freshly fried, crispy kakiage. Udon that is soft, yet has a firm chew. (Ms. Taniguchi) One of the staff members told me, “We don’t want this taste to disappear,” so it’s something I want to protect. While preserving the good parts of the old ways, without forgetting our own identity, I hope we can become a shop that lasts for a long time. This was a visit to “Udon Kobo Honoka,” a famous shop in Ishikawa with dynamic kakiage and Komatsu udon.

店名　うどん工房 穂の香
地図　https://maps.app.goo.gl/6REKRekawDFoZc2z7
住所　石川県小松市若杉町3-21

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うどんそば 北陸信越 Udonsoba
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