How to Boil Japanese Tiger Prawn - How to Devein and Make Sashimi【English subtitles】 скачать в хорошем качестве

How to Boil Japanese Tiger Prawn - How to Devein and Make Sashimi【English subtitles】

A sushi chef shows how to boil Japanese tiger prawn and make it into sashimi as well as how to devein it and dish it up nicely. ------------------------------------------------ ■Contents 0:00　How to boil Japanese tiger prawn and make sashimi 0:12　Kinds of Japanese tiger prawn 1:01　Why Japanese tiger prawn is sold alive 2:05　★How to boil Japanese tiger prawn (curled shape) 2:17　　Tip on boiling Japanese tiger prawn 2:38　　How to thread Japanese tiger prawn onto skewer 3:16　　How to devein Japanese tiger prawn 4:28　　How to soak Japanese tiger prawn in ice water 5:51　　Seasonings to use when boiling Japanese tiger prawn 6:16　　Heat level & timing to take Japanese tiger prawn out of boiling water 7:44　　How to remove skewer & cool down Japanese tiger prawn 8:54　★How to boil Japanese tiger prawn (straight shape) 10:23　　Timing to take Japanese tiger prawn out of boiling water 10:36　★How to peel Japanese tiger prawn 12:43　★How to cut open Japanese tiger prawn 13:50　　 Additives used for prawns 14:45　　Finished boiled Japanese tiger prawn 14:52　★How to make Japanese tiger prawn sashimi 15:18　　How to devein Japanese tiger prawn 17:10　　Different presentation ideas 17:30　　Why Japanese tiger prawn should be soaked in ice water 18:56　　How to dish up Japanese tiger prawn sashimi 21:03　　Finished Japanese tiger prawn sashimi ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #japanesetigerprawn #kurumaebi #tigerprawn [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.)