How to Fillet Rare and Tasty Azukihata and Make Shabu-shabu【English subtitles】 скачать в хорошем качестве

How to Fillet Rare and Tasty Azukihata and Make Shabu-shabu【English subtitles】

A sushi chef shows how to fillet azukihata (slender grouper) and make it into shabu-shabu. ------------------------------------------------ ■Content 0:00　How to fillet azukihata 0:12　Summary and purpose of this video 0:45　★How to remove the slimy texture 1:22　★How to scale fish with "sukibiki" technique 2:19　　Origin of the name of azukihata 2:46　　Distribution and production of azukihata 3:14　　Tips on sukibiki technique 4:22　　Yanagiba knife used in this video 4:49　　Kinds of fish in grouper family and their characteristics 5:20　　Dotted pattern of azukihata 5:45　★How to fillet azukihata 6:30　　How to remove dark-colored flesh and peritoneum 7:10　★How to fillet azukihata into 3 pieces 8:09　★Filleting into 3 pieces 9:03　　How to keep a fillet 9:40　　How to remove ribs and fine bones 10:53　★Azukihata shabu-shabu 11:04　　How to remove the skin 12:00　　How to make kelp stock 12:22　　How to cook azukihata 13:16　　Dishing up 14:07　　Finished azukihata shabu-shabu ------------------------------------------------ #bespokeknife #bookonlineapp #azukihata [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.