A sushi chef shows how to make oden (Japanese stew) as well as how to prepare ingredients (daikon radish, konnyaku, onion, egg, satsuma-age, drumstick and wakame seaweed) and how to simmer them.
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■Contents
0:00 How to make oden
0:12 Ingredients for oden
1:05 Broth for oden
1:48 How to strain kelp & bonito broth
2:23 How to strain shiitake mushroom broth
2:50 ★How to prepare ingredients for oden
2:54 Preparation of daikon radish
3:22 Preparation of konnyaku
3:35 Preparation of onion
4:10 ★Parboiling of ingredients for oden
4:17 Parboiling of eggs
4:53 Preparation & parboiling of daikon radish
5:37 Parboiling of konnyaku
6:25 Preparation & parboiling of drumstick
7:09 Preparation of satsuma-age
7:32 Preparation & parboiling of onion and wakame seaweed
8:09 ★How to put & simmer ingredients in earthen pot
12:00 Is oden from Kansai region?
12:28 How long oden should be simmered
13:44 How to dish up oden
14:23 Condiments for oden
15:06 Finished oden
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[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
amzn.to/2GbzKSu
Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
amzn.to/3igyY3B
Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
amzn.to/36j7iZn
Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
amzn.to/36jydob
Soy sauce with strong flavor
■Amabito-no-moshio 100 g
amzn.to/3cQKhys
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
amzn.to/2NBmFoW
■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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