４０キロ爆量トンテキと無限ライスで腹パン確定男めし食堂に密着！丨Japanese Street Food

４０キロ爆量トンテキと無限ライスで腹パン確定男めし食堂に密着！丨Japanese Street Food

Osaka, Japan HONMACHI Buta Teki Minami-Senba Branch Staff) Good morning Thank you for coming Established June 10, 2015 Inside, only counter seating
17 seats The owner, Mr. Ihara, is 54 years old. First, he begins by cleaning the shop. Staff) Are you performing a memorial service for the pigs? It’s called Janozura Nanao Mountain
(in Nara Prefecture). There’s a temple even deeper in the mountains of Yoshino They do waterfall ascetic practices there. They can also perform memorial services for animals
and items used in business, I figured it’d be better to get it done. Staff) How long do you plan to do the waterfall meditation? Well, it’s called water asceticism,
but it’s not like I’m actually bathing under a waterfall. I just get into cold water
and chant the Heart Sutra wearing only a loincloth. Staff) What time of year is that? It’s during the snowmelt, so April or so? With the snowmelt water.
Heh heh. Shall we go? 9:55
Prep begins Massive amounts of garlic For the garlic sauce. Staff) How much rice do you cook daily? About 8 sho, I guess. Peak times, maybe 15 sho? Staff) What’s the maximum number of customers in a day? We also do Uber Eats and such,
so I don’t know the exact number, but it’s around 220 people, I guess. The color has changed a bit. Preparing miso soup 10:30 The owner in his younger days Complimentary cabbage Free refills on cabbage It’s getting nicely browned I asked about the reason for starting the business The restaurant I used to run handled beef and such, you know how cattle diseases were spreading back then? At that time,
we were wondering what to do, so we researched various things, Pork cutlets were starting to get attention then, so I thought, “Maybe I should try to perfect this.” So I started doing it. Thinly sliced pork is blanched to remove any gaminess. It turned out a nice color. 11:00
Business begins 200g thick-cut pork teki single 1090 yen
300g mix 1400 yen 400g Thick-Cut Pork Teriyaki Double 1680 yen
500g Thick-Cut Pork Teriyaki 1 Pound 1830 yen 200g Thick-Cut Pork Teriyaki Single 1120 yen
300g Mixed Single 1430 yen 400g Thick-Cut Pork Teriyaki Double Portion 1710 yen
500g Thick-Cut Pork Teriyaki 1 Pound Portion 1860 yen Garlic Butter Mix Portion 1730 yen
Garlic Butter Single Portion 1340 yen Rice, cabbage, fried garlic
Free refills Mix (¥1,350)
Thick-cut and thin-cut meat mix In unison, “Let’s eat!” They dive right into the meat The classic style: eating the meat first, then the rice The three eat with gusto You can get free refills Taking the last bite Thank you for the meal Spontaneous applause Thank you very much. The company is nearby (I came). Staff) What would you like to order today?
I’ll have the mix. Me too, a mix. Single. Staff) How was the flavor? It goes really well with rice. Staff) You had seconds, didn’t you?
I did have seconds. Staff) Is the flavor quite strong? Yeah
It’s the kind of flavor that makes you want to keep eating rice It’s not ridiculously strong
so it doesn’t feel cloying The freshly made pork cutlet was incredibly delicious. The sweetness was delicious too. There was also plenty of cabbage,
so it was easy to eat. Staff) Is this your first time here?
No, I come here all the time. I come here all the time. My company is close by. I’ll have the mix and a single. Staff) What exactly is the mix? It has both thick-cut and thin-cut slices. For food of this quality,
it’s not cheap, but it’s not expensive either. Staff) It’s more like a sense of satisfaction…
Yes, that’s right. Plus, you don’t get many chances to eat pork teki either. 12:30 Two customers have arrived The rice has arrived first For the customer with the double topping This is the mixed topping The double-egg mixed bowl
comes with a warm egg on top Of course, we take a photo First, use a knife and fork to cut the meat. Then eat it with chopsticks. The conversation about baseball blossoms. The person on the right bounces the meat off the rice once. Looking closer, it’s not meat
It’s garlic He was eating rice with garlic as a side dish The guy on the right is getting seconds Drawn in, the left side too Can I have some garlic too? Garlic sauce pairs perfectly with rice
and goes with everything Of course, it makes the meat bounce too I can’t stop eating The last bite Finished it all Preparing minced cutlets even during business hours This is only available at the Minamisenba location. Staff) So it’s only available here?
That’s right. It’s quite popular. Staff) Is there a particular flavor characteristic? It’s spicy, but
we add extra onions to make it sweet and spicy. Staff) When we serve it,
we dip it in about half the pork steak sauce. We dip it. We dip it. It goes really well with the pork cutlet sauce. It’s delicious even without it,
but personally, I think it pairs better with the sauce. A group of high school students has arrived. Quickly grill the meat. Which one will it be? Gari butter single. Double egg. One pound, sir. Thin-sliced, 300. Thin-cut. Staff) Are you full?
Yes Staff) Coming back from club activities? No
We’re on a school trip right now From Hokkaido Staff) How did you like the taste? It was super delicious! Staff) The taste of Osaka’s pork cutlet… Staff) Someone had the garlic butter, right? The butter was really rich and delicious. We’ll place the prepared meat on this pad. Staff) You’ve made quite a few cuts, haven’t you? You have to make diagonal cuts
about two-thirds of the way through the meat it can end up too thick or too thin in places. If the heat doesn’t penetrate evenly,
that part might end up tough or undercooked. Sometimes parts aren’t cooked through. Staff) We try to make it as uniform as possible throughout.
Right. Make cuts to flatten it as much as possible. Marinate it in red wine. Staff) Why marinate it in red wine? Because pork and red wine
have the same pH level, so it works well. When the pH levels match, amino acids dissolve out and the meat becomes tender. That’s why we tried marinating it in various ways at first. We experimented with different methods.
Like marinating it in koji. In our style, I think red wine
is probably the best. An Uber order comes in Karaage on top of the pork teki 13:10 Garlic Butter Double 400g (¥1,980)
Add minced meat cutlet and warm egg And then, as if to say “Here’s more!” 400g of pork cutlet is piled on top Thick yet tender
Pork cutlet soaked in sweet and savory sauce The freshly fried minced pork cutlet also soaks up the sweet and savory sauce A satisfying flavor that’s popular with customers Top it with a warm egg for a milder flavor Staff) Already here 16 years ago? About 15 years ago, the main shop was in Honmachi We started there, but this (Minami-Senba branch) is the second location.
It’s been about 13 years since we started. Now the main store is merged with the izakaya we’ve been running for a while
Honmachi Buta Teki x Tenguya We also serve offal and such.
It’s set up for drinking in the evenings too. Staff) This one is really This place is just pork teki Staff) What kind of flavor are you aiming for?
Is there something? Since this is Kansai, people are pretty particular about sauces, right? Sweet but spicy, with a rich depth. And yet
you can keep eating it That’s the flavor we’re aiming for It was a restaurant that competed solely on its signature pork cutlet.

店名　ステーキ HONMACHI 豚テキ南船場店
地図　https://maps.app.goo.gl/TNyyYqetHDrRBQDi6
住所　大阪市中央区南船場２丁目１１−９ 1F

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0:38 本編

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

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