The Basics of Japanese-style Simmered Fish【English subtitles】 скачать в хорошем качестве

The Basics of Japanese-style Simmered Fish【English subtitles】

A sushi chef shares the basic recipe of Japanese-style simmered fish using blackthroat seaperch (nodoguro). ■ How to Eat Blackthroat Seaperch Part 1    • ノドグロ（アカムツ）の捌き方とおいしい食べ方を4種紹介！全身脂まみれの高級深海魚...   ■How to Eat Blackthroat Seaperch Part 2    • ノドグロの捌き方とおいしい食べ方を紹介！高級深海魚の切身から塩焼き・刺身・握りに...   ------------------------------------------------ ■Contents 0:00　The basics of simmered fish (tips) 0:12　How to scale blackthroat seaperch 1:13　How to remove gills of blackthroat seaperch 2:18　How to cut open the stomach to make simmered fish 2:58　How to remove & clean guts of blackthroat seaperch 3:43　Why they are called blackthroat seaperch 3:58　Other names of blackthroat seaperch in Japan 4:08　How to score fish & why it's necessary before simmering it 5:00　Why you need to salt fish before simmering it 5:52　How to parboil fish & why it's necessary before simmering it 7:28　★Basic way to simmer fish 7:40　　How to add sake & the ratio of water and sake 8:09　　The amount of soup needed 8:27　　Tips to simmer fish nicely 8:47　★How to put sugar (Why you need to add it first) 9:25　　Why you need to place fish with its head on the left when simmering it 10:01　★How to add mirin 10:30　　What to do when you don't pour the soup on fish 11:09　★How to add soy sauce 12:11　　Timing to finish simmering fish 12:51　How to dish up simmered fish 13:35　Condiments for simmered fish 14:21　Finished simmered blackthroat seaperch ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #simmeredfish #blackthroatseaperch #nodoguro [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.)