Saikyo-style Seafood Hot Pot Made by Sushi Chef with Ingredients from Supermarket【English subtitles】 скачать в хорошем качестве

Saikyo-style Seafood Hot Pot Made by Sushi Chef with Ingredients from Supermarket【English subtitles】

A sushi chef makes seafood hot pot using ingredients he got from a supermarket. Please give it a try when you are bored with your standard hot pot. (I’m sorry that some of the shots from sides are not very good.) [Recommended Miso by Watari] ■Ishinomiso Kaiseki Shiromiso 500 g (White Miso) https://amzn.to/37frXxw ■Shochikubai Sake Kasu 500 g x 2 bags (Sake Lees) https://amzn.to/3a9EGSE [Related Videos] ■How to Make Shirako with Ponzu Sauce    • 【すし屋が教える】白子ポン酢・白子焼きの作り方・レシピ【マダラの白子】   ■How to Shell Oyster    • 牡蠣の剥き方と大根おろしでの洗い方（下処理方法）岩牡蠣と真牡蠣の違いも紹介   ------------------------------------------------ ■Contents 0:00　How to make Saikyo-style hot pot with shirako and oyster 0:12　Summary and purpose of this video 0:44　★How to remove fishy smell from seafood 1:33　　Preparing fish fillet 2:37　　Parboiling oyster and shirako 4:00　　What to do after putting oyster and shirako in ice water 4:15　★Scaling yellowtail fillet by searing it 4:45　　How to remove peritoneum 5:28　　How to sear yellowtail with burner 6:36　　How to remove fine scales 7:19　★Preparing vegetables 7:40　　How to enjoy hot pot (Watari’s opinion) 7:49　　1. Hot pot to enjoy flavor of main ingredients 8:08　　2. Hot pot to enjoy flavors that come out of a variety of ingredients 8:39　　What you should be careful about when choosing ingredients to combine 10:04　　Parboiling seri 11:18　　Parboiling turnip 12:43　★How to make soup 13:18　　The order of putting ingredients is important? 13:38　　How to season soup 14:36　　How to put sake kasu and Saikyo miso 17:13　★How to put seafood and other ingredients 19:51　　Finished Saikyo-style hot pot ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #howtomakehotpot [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.)