How to Make Simmered Abalone Without Using Soy Sauce or Mirin【English subtitles】 скачать в хорошем качестве

How to Make Simmered Abalone Without Using Soy Sauce or Mirin【English subtitles】

A sushi chef shows how to make simmered abalone as well as how to clean it, seasonings to use, steps to simmer it, and how to dish it up. [Recommended Seasonings & Kitchen Utensils] ■Salt https://amzn.to/3cQKhys ■Sake https://amzn.to/3psb5dq ■Morijio (pile of salt) https://amzn.to/3nVZnrc [Related Videos] ■How to Make Abalone Sashimi    • アワビ【捌き方】と【刺身の作り方】生きたアワビを美味しく食べる方法を紹介   ■How to Steam Abalone    • 蒸しアワビの作り方！蒸す時間・コツや肝ソースの作り方も紹介【酒蒸し／蒸し方】   ■How to Make Roasted Abalone in Salt Crust    • アワビ（女貝）の塩釜焼きの作り方！塩と卵白の割合は？捌き方から盛り付けまで   ------------------------------------------------ ■Contents 0:00　How to make simmered abalone 0:12　Abalone to be used (black abalone) 0:29　Types of abalone available in Japan 1:05　★How to clean abalone 1:40　　How to clean abalone shell 2:16　★How to simmer abalone 2:27　　Seasonings to be used 2:51　　Why abalone should be simmered with shell on 3:49　　Why simmered shellfish is famous food of Yamanashi 4:48　　Why soy sauce or mirin is not used 5:24　　After 30 minutes of simmering & how to remove shell 6:06　　What to do when the top of abalone comes out of the stock 6:59　　Which type of abalone is suited for simmering? 8:15　　After 90 minutes of simmering & how to tell whether it's simmered enough 8:49　　After letting it sit overnight 9:08　★How to break down abalone into parts 9:28　　Which part of abalone liver is edible? 10:03　　Which part of abalone mantle is edible? 11:10　★How to eat abalone 11:35　　How to cut abalone with namigiri (wave cutting) technique 12:20　　Dishing up simmered abalone 13:22　　What to do with the leftover of the stock 13:44　　Finished simmered abalone ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #abalone #awabi #simmeredabalone #simmeredshellfish [Recommended Seasonings by Watari] ■Chidorisu 1.8 L https://amzn.to/2GbzKSu Rice vinegar with refreshing flavor ■Mitsuban Yamabuki 900 ml https://amzn.to/3igyY3B Red vinegar with rich flavor ■Sanshu Mikawa Mirin 700 ml https://amzn.to/36j7iZn Aromatic mirin (sweet sake) made from sticky rice ■Inoue Koshiki Joyu 900 ml https://amzn.to/36jydob Soy sauce with strong flavor ■Amabito-no-moshio 100 g https://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) http://ginzawatari.suisin-shop.com/ec/ The knife I actually use ■Chopping board (by Miyoshino Kitchen) https://ginzawatarim.theshop.jp/ The chopping board I actually use ■Dishes https://ginzawatari.thebase.in/ The dishes I actually use ■Chopsticks for Dishing-up https://amzn.to/2NBmFoW ■Fish Scaler https://amzn.to/2YePTMh ■Fish Bone Tweezer https://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 https://line.me/R/ti/p/%40182vttln (To make a reservation, send me your name, date and time, and the number of people.)