How to Make Red Bream Sashimi and Simmered Red Bream Like a Pro【English subtitles】 скачать в хорошем качестве

How to Make Red Bream Sashimi and Simmered Red Bream Like a Pro【English subtitles】

■Knife Used in the Video (Funayuki) https://bit.ly/3fD7XrU ■Knife Used in the Video (Yanagiba Knife) https://bit.ly/2QJ4yzj ■Ingredient Provider Inaseri Co,. Ltd. https://inaseri.net/market/ [Limited-Time Coupon] 5% off coupon for Ginza Watari shop is available from Watari’s official Line for a limited time only. Add Watari on Line here: https://bit.ly/2SdGMM9 [Related Video] ■How to Cut & Dish Up Sashimi    • 【板前が教える】平造り・そぎ造り・薄造りの違い/盛り付け【刺身の切り方】   #bespokeknife #choppingboard #couponavailableonofficialline [Video Overview] A sushi chef shows how to fillet red bream (kinmedai) and make simmered red bream. ------------------------------------------------ ■Content 0:00　Red bream sashimi and simmered red bream 0:12　★How to fillet red bream 3:08　　How to cut the head in half 5:56　　How to clean membrane and dark-colored flesh 7:04　　How to drain the fish 8:09　★How to fillet red bream in 3 pieces 8:39　　Tips on filleting the fish 10:31　　How to remove ribs 11:52　★How to make red bream sashimi 14:17　　Tips on searing the fish 15:00　　Tips on dishing up sashimi 16:12　★How to make simmered red bream 17:00　　How to parboil the fish 17:56　　Preparing burdock 18:26　　How to make the soup 23:47　　Dishing up simmered red bream 23:15　　Finished simmered red bream ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #redbream #kinmedai [Watari’s Recommendations] ■Bespoke Knife (Funayuki) https://bit.ly/3fD7XrU ■Knives, Chopping Board and Dishes https://bit.ly/3uaVcdm ■Recommended Seasonings and Kitchen Utensils https://bit.ly/3wrFxaT [Contact] ■Reservation of the Restaurant https://bit.ly/3oJ488p (Let us know your name, desired date and time, and the number of people.) ■Others (Products, Services, Events and Collaborations) https://bit.ly/2SdGMM9 *You can also email us to the address that is on “About” section on the channel.