【サバ→捌く→味噌煮】プロが教える捌き方・失敗しないコツ【鯖味噌】

A sushi chef shows how to fillet mackerel with uraoroshi technique and how to simmer it in miso. He also explains different kinds of mackerel. [Related Products] ■Ishinomiso Kyozakura 500 g (Red Miso) https://amzn.to/39cuucB ■Ishinomiso Kaiseki Shiromiso 500 g (White Miso) https://amzn.to/37frXxw ■Amabito-no-moshio 1 kg https://amzn.to/381Zjz7 ------------------------------------------------ ■Contents 0:00　How to fillet mackerel and make simmered mackerel in miso 0:12　Summary and purpose of this video 0:27　★How to fillet mackerel 0:47　　How to choose mackerel 2:44　　Tips on filleting mackerel 3:20　　Tips on uraoroshi filleting technique 4:25　　How to remove blood from veins 5:07　　How to cut fillets 6:35　　How to remove backbones 7:29　★How to prepare mackerel before simmering 7:30　　How to put sugar 7:59　　How to score mackerel skin 8:28　　How to parboil mackerel 9:10　★How to make simmered mackerel in miso 9:11　　Seasonings and condiments 10:05　　When mackerel should be put in soup 10:41　　Why water should not be added when simmering blue-skin fish 11:30　　Miso to be used and when it should be added to soup 12:32　　Simmering time 13:17　★Kinds of mackerel 13:52　　Differences between Atlantic mackerel and Japanese mackerel 14:24　　Are tastes different between Atlantic mackerel and Japanese mackerel 15:24　　Finished simmered mackerel in miso ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #mackerel #simmeredfishinmiso [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.)