A sushi chef shows how to fillet hairtail and makes sake-steamed hairtail. He shares tips on filleting it into 3 pieces and removing bones.
■How to Make Broiled Hairtail Sashimi
• タチウオの刺身(炙り刺)の作り方
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■Contents
0:00 How to make sake-steamed hairtail
0:12 ★How to prepare hairtail
0:43 Characteristics of hairtail
1:12 How to cut off hairtail head
1:57 How to cut hairtail body in half
2:18 How to remove hairtail guts
2:41 When is the season of hairtail?
2:59 ★How to fillet hairtail into 3 pieces
3:49 How to remove hairtail dorsal fin
5:33 Tips on filleting hairtail
6:18 Origin of hairtail's name in Japanese
6:42 ★How to make sake-steamed hairtail
6:46 How to cut the meat and score the skin
7:20 How to salt the meat
7:53 How to dip the meat in boiling water
8:38 How to put the meat in steamer
9:53 ★How to dish up sake-steamed hairtail
10:50 Finished sake-steamed hairtail
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#restaurantopenedoctober2020 #bookonlineapp #hairtail #tachiuo #sakesteamed #sakamushi
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
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Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
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Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
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Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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Salt with seaweed flavor
[Recommended Kitchen Utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).
■Knife (by Suisin)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
ginzawatarim.theshop.jp/
The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
■Chopsticks for Dishing-up
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■Fish Scaler
amzn.to/2YePTMh
■Fish Bone Tweezer
amzn.to/3c8Wccw
[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.
I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.
(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)
■Lunch (1 pm - 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000
■Dinner (5 pm - 10 pm)
Seasonal fish course with drink: From JPY 20,000
(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included
(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included
Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)
■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan
■Watari’s Line link
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)
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