Keep the Skin: Perfect Snapper Sashimi Technique скачать в хорошем качестве

Keep the Skin: Perfect Snapper Sashimi Technique

ACTIVE TIME: 15 minutes TOTAL TIME:15 minutes Ingredients: Snapper filet 300g (YIELD: for Three Servings): 10g salt 500ml of water Chapters: 0:00 Ohayou!! 0:04 Salt Water 0:14 Snapper Fillet 1:16 Heat the Water 1:34 Cook the Skin 0:00 Slice 2:26 Plating “Itadakimasu” (いただきます) expresses gratitude and respect for everyone and everything that made the meal possible☺️ If you say “Itadakimasu” before you eat, whether in Japan or with your Japanese friend, they will be very happy and appreciative. Instructions: Make Salt Water Solution Mix 500ml water with 10g salt to make a 2% salt ice water solution. Prepare the Snapper Fillet Use the backside fillet of a whole snapper, skin on and scaled. Heat the Water Heat water to 85℃ (185℉). Do not use boiling water (100℃/212℉) as it will cook the fillet. For farmed snapper, use 80℃ (176℉). Cook the Skin Pour hot water onto the skin, avoiding the fillet. Immediately submerge the fillet in ice water to stop cooking. Quickly remove and pat dry with a paper towel. Slice the Sashimi Use a Japanese knife, slicing by pulling it towards you. Five or six pieces are enough for one portion. Plating the Sashimi Plate as you like, with shredded daikon radish, a bamboo leaf, and citrus (lime, lemon, etc.). Add wasabi and flaky salt if desired. Keep the front low and the back high. Enjoy!! :-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+ Thanks for your interest in my video! I keep uploading cooking videos that are definitely worth checking out. Your thumbs up and subscription mean a lot to me and keep me motivated. My recipes are designed to be simple and easy for you to try at home. Don't forget to check out my Instagram:  / ko_chef_surf   できるだけ分かりやすい動画を作っていきたいと思っていますので、質問があればどうぞお気軽にコメント欄からご連絡ください。Ko:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+:-:+