How to Make Simmered Buri Yellowtail with Daikon Radish【English subtitles】 скачать в хорошем качестве

How to Make Simmered Buri Yellowtail with Daikon Radish【English subtitles】

A sushi chef shows how to make simmered buri yellowtail with daikon radish using buri fillets. He also explain the relation between buri and hamachi yellowtails. ■How to Fillet Inada Young Yellowtail & Make Marinated Inada Nibbles    • イナダの捌き方！漬け地に半日漬けておつまみを作る方法【鰍／釣り／食べ方】   ------------------------------------------------ ■Contents 0:00　How to make simmered buri yellowtail with daikon radish 0:13　Differences between buri and hamachi 0:59　How to cut daikon radish and peel its skin 1:35　How to round off the edges of daikon radish 2:02　How to boil daikon radish 3:28　★How to prepare buri fillets 4:27　How to parboil buri fillets 5:12　★How to simmer daikon radish 5:32　Which should be simmered first, daikon radish or buri? 6:52　When should buri be put in the pot? 7:09　How to adjust the soup flavor 8:12　What is buri? Different names in Kanto and Kansai regions 8:48　Why Kanto people got an image of hamachi being farmed yellowtails 9:00　There're more farmed buri? 10:44　Tips on soaking buri and daikon radish in the soup 12:00　Dishing up simmered buri with daikon radish 13:12　Finished simmered buri with daikon radish ------------------------------------------------ #yellowtail #buri #simmeredyellowtailwithdaikonradish #buridaikon #differencesbetweenburiandhamachi [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 [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 15,000 ■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.) Thank you very much for all your support and please keep your eyes out for future videos!