北海道ソウルフードに１日３００人殺到！あんかけ焼きそば爆売れラーメン食堂
Manager: There’s a group called the ‘Otaru Ankake Yakisoba Guard’. Otaru’s soul food is selling like crazy! I got the large size yakisoba. It’s delicious. Yakisoba, ramen, fried rice…
They put the super delicious starchy sauce on everything! The starchy sauce is delicious,
no matter what you have. Anything goes!
Everything is delicious. Fried rice, gyoza, ramen…
The classic Chinese dishes are amazing too… A close-up look at a diner in Otaru, Hokkaido,
run directly by a noodle factory! Otaru City, Hokkaido、Japan Founded in 2015
Otaru Ankake-dokoro Torori-an A popular restaurant known for Otaru’s casual gourmet food,
Ankake Yakisoba (Starchy Sauce Yakisoba). 8:30 AM Carrying in ingredients. Torori-an is a ramen shop run by a noodle manufacturer. Prep work begins. Adding chicken bones. The manager is 63 years old. Preparing the rice cooker. I was at a shop run by a noodle company, but that noodle company ended up going bankrupt. And so, I knew President Abe a little bit, so I ended up working here. Abe Noodle Company has been around for about 80 years. Originally, you know, I worked at a hotel in Otaru. Staff: How many years have you been in Chinese cuisine?
It’s been over 30 years. It’s probably been about 40 years now. Pork shoulder loin. You know, there’s no such thing
as “Otaru Ramen.” Sapporo has Miso,
and Asahikawa has Shoyu (Soy Sauce). Hakodate has Shio (Salt). When you ask if Otaru has anything,
well… There are many famous independent shops, but… We have a lot more Ankake Yakisoba than other regions. I just thought that was normal, but… How do I put it… people from out of town come and say, “Otaru has so much Ankake Yakisoba.” Chinese restaurants have it,
and even cafes serve it. Boil for 25 minutes,
then simmer in the sauce for 20 minutes, then another 20. Chinese cabbage for the vegetable ramen and ankake yakisoba. Staff: How many of these
do you cut a day? You’ve been cutting this whole time. About eight heads. Yes, about that on weekdays.
A bit more on weekends. Chinese cabbage from Tokachi. Cutting the chashu that was prepared earlier. Mincing cabbage for gyoza. We use a lot of vegetables. The ratio of vegetables to meat is about 2:1. The chashu after boiling. Soaking it in the sauce. We prep this 2 or 3 times a week.
We use 3kg of cabbage each time. Abe Noodle Company.
Torori-an is directly managed by Abe Noodle Company. Preparing the rice cooker. Today, 3 *sho* (approx. 5.4L). On weekends, maybe 4 *sho* (approx. 7.2L). We sell a lot of fried rice,
and we also have Ankake Fried Rice. This is Hokkaido-grown rice.
“Nanatsuboshi” brand. Cooking the rice. Staff: How much of the orders are yakisoba?
Yakisoba is, on average, about 60-70%. It depends on the weather that day, though. Ramen makes up about 30-40%. For ramen, it’s definitely Miso. We also have a spicy, savory yakisoba. That one sells pretty well, too. Prepping the shrimp and squid. Staff: What are you coating them with?
Potato starch. These are the shrimp and squid
for the ankake yakisoba. If you just boil them as-is, they shrink.
This prevents that, and… …it helps preserve the texture of the shrimp and squid. It’s like coating them
with potato starch and egg at the same time. Preparing the soup. (Making yakisoba sauce)
Sake, soy sauce, sugar, and oyster sauce. We make it with our own original blend. The ankake yakisoba sauce
that we manufacture. We mix that
with our own in-house sauce. We use our own unique… To give it a fresh taste, we mix the sauces
to fill in any missing parts. (For ankake yakisoba) Rather than letting it sit, it’s better to have it
a bit fresher. That tastes better.
Yakisoba soy sauce flavor. Yakisoba salt flavor sauce. Adding chicken broth.
Yakisoba salt flavor. For the soy sauce flavor,
it’s this… Lee Kum Kee. This stuff is delicious. The oyster sauce is the key. This adds a bit of flavor to the meat. By letting the meat absorb water,
it becomes more tender. We use pork belly, so if we just mix it, the meat can break apart easily. It can tear, you know? Staff: The ankake yakisoba…
how many ingredients does it have? Meat, green onion, squid, bamboo shoots, carrots, wood ear mushrooms, onions, water chestnuts, and snow peas. Bean sprouts too, so maybe 11 types? It was created to revitalize the community. There’s a group called the ‘Otaru Ankake Yakisoba Guard’. The support group’s logo. This white stuff is lard. We mix vegetable oil
and lard for richness. It’s coated in starch.
It makes the meat delicious. Some places stir-fry the pork belly
in the wok, but… …this way, the flavor from the meat
seeps into the… …soup, you could say. The meat doesn’t get tough.
Things like that. The spicy ground meat
that goes in the Taiwan Mazesoba. I’m prepping that now. Adding garlic and doubanjiang (chili bean paste). Chili peppers. Squeezing the water out of the cabbage for gyoza. Ground pork for gyoza. Sake, soy sauce, sugar, salt, garlic, and ginger. The manager comes from a Chinese cuisine background, so they’re made to be eaten with a dipping sauce. Put it in a tray and let it rest in the fridge. Compared to just spreading it flat,
if you do it like this… …the cold air circulates and helps it firm up faster. Making boiled eggs for the
ramen’s seasoned eggs. (Prepping for fried rice)
You have to heat the wok really well, or it’ll stick. Soup. Cleaning. Two large, please. A woman from the neighborhood ordering lunch before opening. Open 11:00 AM Hours: 11:00-15:00
17:00-19:30. Closed Tuesdays. Menu Ankake Yakisoba 1100 yen (Soy/Salt)
Ankake Ramen 1100 yen, Ankake Fried Rice 1100 yen Fried Rice 1000 yen, Special Mazesoba 1150 yen
Taiwan Mazesoba 1150 yen, Gyoza (5 pcs) 550 yen Torori-an Set: A: Chili-Sauce Shrimp & Egg
B: Sweet & Sour Pork, C: Zangi (Fried Chicken) 1350 yen each Table condiments (Vinegar, chili oil, soy sauce, pepper, ichimi) Chili oil (with solids), mustard, red pickled ginger Ankake Yakisoba Sauce 550 yen 6 counter seats, 3 tables 2 small raised tatami tables Customers arrive. An order for Ankake Yakisoba
(Soy Sauce). Ankake Yakisoba (Soy Sauce) Ankake Fried Rice (Soy Sauce) Ankake Fried Rice (Salt) Ankake Yakisoba (Soy Sauce) Take-out is also available. Thank you for waiting. Eating the noodles mixed with the thick sauce. It’s so good, you can’t stop eating. Special homemade thin noodles for yakisoba.
They catch the thick, gooey sauce perfectly… I came here because I wanted to eat ankake yakisoba. Staff: Have you had
ankake yakisoba before? This is my first time eating it in Otaru. It was delicious. Customers keep coming one after another,
all seeking the starchy sauce dishes. Quickly boiling the noodles. Frying them in oil until crisp. This brings out the flavor of the noodles even more. A half-and-half of yakisoba and fried rice. The flavor is the most popular, soy sauce. A hearty dish
with a delicious, savory sauce. The crisp vegetables,
pork, squid, and shrimp… it’s definitely delicious. The ankake yakisoba has thin, curly noodles,
slightly charred, and the balance of ingredients is perfect. This is my first time here. Staff: Why did you choose this restaurant?
Because it was close to my worksite. This is the half-and-half ankake and fried rice. I got the large size. It’s delicious. Fully recharged… Serving the food. Lifting a large bundle of noodles… A hearty slurp! Adding plenty of ginger, mustard, etc. Changing up the flavor to enjoy it to the fullest. Ankake Yakisoba
Take-out. The man is also buying some to-go. Customers keep coming,
all wanting the starchy sauce. Chuka Soba (Chinese Soba) Ramen. Serving to the table. Serving the fried rice. Fried Rice. The scrambled egg and chashu are nice accents.
An addictive, well-seasoned fried rice. Soup. Just a short walk from Torori-an
is the long-established, directly-managed noodle factory. Founded in 1949.
Abe Noodle Company. President: Flour and water go in here, and it gets mixed in here. The water in Otaru is delicious, too. The quality of the water determines the quality of the noodles. It spins and drops down, and you see these rollers?
The things that press it. It passes through seven rollers. So it starts this thick, and gets gradually thinner and thinner, until it’s the thickness for ramen. This keeps flowing. It passes through here and comes out shaped like ramen. Hokkaido is cold, so we want the noodles to cling to the soup. That’s why we add a lot of waves
so they pick up more of the soup. We make them curly. We started in a place called Temiya in Otaru. We moved here in Showa 45 (1970). We moved to this current location in Sakura-cho. Torori-an itself is in its 7th year. Otaru is a sushi town. It’s famous for sushi, but… …starting about 12 years ago, Ankake Yakisoba… …as a way to revitalize the town of Otaru, …we promoted it, and it’s become quite famous
across the country. Otaru’s Ankake Yakisoba
has gained recognition from tourists. Please have sushi for dinner. Please have ankake yakisoba for lunch.
That’s our concept. The noodles we make are…
ramen, udon, soba, yakisoba… …also fresh *hiyamugi* (thin noodles) and spaghetti.
We make fresh spaghetti, too. We wholesale these noodles
to supermarkets, school cafeterias… …restaurants, and hospitals
here in Otaru. On average, about 8,000 servings.
On busy days, 10,000. Now, it’s just us and one or two other places left. In the Showa 30s (1955-1964), there were over 20, but now there are only two left. The population in Otaru is dwindling, so… …I want to expand more and more to regions
outside of Otaru, like mainland Japan. 12:09 PM One salt yakisoba! Sesame balls. Taiwan Mazesoba. Ankake Ramen and
Taiwan Mazesoba. Serving the food. Mixing the Taiwan Mazesoba. A mazesoba accented with
spicy ground meat flavored with chili. Staff: Do you come to this shop often? Yeah, I do.
Because it’s delicious. It’s really delicious, you know?
Right? What did you order? Ankake Ramen. It’s salt flavor. It’s light. The starchy sauce is delicious,
no matter what you have. Have you tried the yakisoba too? I have!
Staff: Both soy sauce and salt? Anything they make!
It’s all delicious. It was delicious.
Thank you very much. Please come again. That was delicious. A non-stop starchy sauce rush! Gyoza. It’s a bit more work for us, but… …we use fresh noodles, boil them al dente, …drain them, sear them, and serve. That’s how the noodles taste best, I think. We boil our noodles in a way
that gives them a firm texture (koshi). So even without searing them hard,
when you eat them… …you can enjoy noodles with a nice, firm bite. An order for Miso Ramen and 5 pieces of Zangi. Staff: How long do these cook for? Our ramen cooks for 2 minutes and 10 seconds. Vegetable Ramen (Salt) Miso Ramen Ankake Ramen (Soy Sauce) The ramen also has a lot of fans. Frying Zangi (Hokkaido Fried Chicken). Zangi (5 pieces) Staff: Is this your first time at this restaurant?
Yes, this is my first time. This one is Soy Sauce,
and this one is the Spicy Savory Ankake Yakisoba. The spicy one was spicier than I expected.
It surprised me. I’m not bad with spicy food, but
it was spicier than I imagined. But it was a flavor I’d never had before,
so I thought it was delicious. It’s a spicy kick that
hits you right at the first bite. How about the soy sauce one? Not too strong, not too light. We use
titanium woks. We used to use iron woks.
Here, try holding it. (Iron wok) It’s pretty heavy. (Titanium) It’s completely different! You know, we make so many of these every day. I ordered the fried rice. Fried Rice. Fried Rice 1000 yen (Large +150 yen) The light and fluffy fried rice
has an addictive, delicious flavor. Ankake Ramen (Salt) Mazesoba. This one is for ramen (right).
This one is for yakisoba (left). Thin noodles. If you put them side-by-side… …this is the thin noodle for yakisoba. We want to serve it to the customer
at the perfect firmness. We want to get it to the table just right. So we’re also particular about the starch we choose. We try to use a starch that
doesn’t revert (lose its thickness). Spring rolls. Prepping the gyoza. The filling is 1 part meat to 2 parts vegetable.
A very vegetable-heavy filling. Homemade gyoza, made from scratch,
including the filling. I ordered the ankake yakisoba. Ankake Yakisoba (Soy Sauce) 1100 yen The perfectly seared noodles
and the thick, gooey sauce are a perfect match. The hearty vegetables and shrimp are a nice touch. 3:00 PM Lunch service ends. After a busy shift,
the staff eats their meal. Proud of their special noodles and sauce!
This was a close-up on the ankake specialty shop, “Torori-an.”
店名 とろり庵
地図 https://maps.app.goo.gl/gxoqnZQJwVankck39
住所 北海道小樽市桜５丁目７−２３
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