A sushi chef shows how to make 'datemaki' which is Japanese sweet rolled omelet, as well as how to make minced shrimp and how to cut the omelet.
■Food Professor Used in the Video (by Cuisinart)
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■Contents
0:00 How to make datemaki
0:12 Seafood used
0:34 ★What is shiba shrimp?
0:55 How to get shrimp meat out of the shell
1:11 Where shiba shrimps are caught
1:58 ★How to devein shiba shrimp
2:28 Differences between datemaki & castella cake omelet
3:20 How to wash shiba shrimp & rub with salt
4:20 Patting shrimp dry
4:29 How to put shrimp in food processor
5:00 ★How to mash minced shrimp
5:24 Ingredients for datemaki
6:22 When mirin should be added
6:48 When egg white should be added
7:22 Should minced shrimp be pureed?
8:22 When egg yolk should be added
8:48 ★How to cook datemaki
9:01 Tip on heat level
10:52 Tip on adjusting the temperature
11:16 Tip on cooking the top surface of the egg
11:48 ★How to turn the egg over (after 10 minutes of cooking)
13:00 How to cook the other side
13:10 How to check if the egg is cooked enough
13:52 ★How to roll datemaki
14:14 How to roll datemaki with bamboo mat
14:30 Tip on rolling datemaki
15:08 ★How to cut datemaki
16:19 Finished datemaki
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#restaurantopenedoctober2020 #bookonlineapp #DATEMAKI
[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
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■Fish Bone Tweezer
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[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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