Like the Band-Aid

Hello chef Dai, hope you're doing well! Your KZbin absence has been noticed. Would you consider returning to the platform and sharing your amazing content with us again?

Kitchen towels contain chemicals

You lost me at 0:01

Does anyone know if he's doing okay? I really enjoyed his content. I know he has a restaurant Bento-ya in London but I've never been there myself.

Klein Meadow

I want this knife

It’s clear he didn’t enjoy the tails and not many people did

8:12 until 8:24 with your eyes closed.

Why no more videos chef

Does it work with budak?

That under 3 minutes...

Wow .. this was EXACTLY the video I needed!! Thank you!

Am I right in saying that the Japanese method uses a thick, rigid knife whereas the traditional “UK” method a thin flexible knife? Are there reasons for one or the other? The “UK” method involves making the V cut to take out the pin bones but your demo doesn’t show that. Does your method mean you don’t have to ? All genuine questions.

After my wife gave birth, I used this stock as a base for a rich broth made with bone marrow, onions, ginger, gochujang and some spices. She drank that every day for weeks and it I also used it to cook many other dishes for her. So delicious and so full of good, healthy stuff.

I love Japanese knives.

That's the same broth as Gyudon.

I watched the video but didn't follow the instructions anyway. Now I am frying the fish with the bones still attached and stuff. It has scales on the other side still too. Don't know if I should fry that side but I will do it. I threw the head out the window lol. Wish me luck hope i don't choke on the bones or get sick.

Takashaki shivonashi

That knife at 0:21 looks so pretty! Could you please tell me what knife that is or provide a link to purchase it? I can't seem to find any such knives in the supermarket or department stores here.

how is it graphic when its already dead

AND then the pin bones ?

Pisaunya tajam sekali chef,,

"It's deeply rich and beefy in taste", "got a lovely fat content to it". Then proceeds to RUIN that piece of heavenly goodness by adding hideous black pepper and some disgusting toxic-herb sludge called chimichurri on top of it. Honestly, chefs are a disgrace to food and human nutrition. What's good about this video is the advice regarding how to cook the steak.

Beautiful! It looks scrumptious!!!❤😮😊

You wrote bbq, not pan.

Eso la caballa en mi país solo la dan a los perros y gatos no vale ni 10 céntimos al kilo y las sardinas valen 50 céntimos frescas

You made it look easy! I struggled with a poor knife ( and I’m the daughter of a meat cutter). I wish he was here to teach me!😢

I am from the Philippines where can I get katsoubushi

Great technique thank you

Great vid thank you mate

I need a mackerel to fillet now

very good recipes ! thanks for sharing

The fish meet is all broken 😅

totally flavorless, i followed it perfectly too

Can you store it for any length of time in a glass jar?

What knife is that

I do Mackerel about twice in a week. Just use salt, no oil at all, 2 pcs of fillets, must be patted dry, put some salt on both meat and skin, skin facing up on a stainless rack, into the oven 450F medium rack for 8 minutes (9 minutes if big fish), then broil at high broil (higher than 550F) for 2 minutes (watchout for burning, if starting to burn, take it out before 2 minutes). So the whole process, skin is facing up and must be patted dry before adding salt. Take out and squeeze some lemon on the meat side. You're welcome.

Can excess be refrigerated/frozen and used later? How long will it last?

This takes far too long and is cumbersome.

Dang, that’s a clean bone, chef!

Not impressed,,,left hand,middle finger,,,he cut himself,,, fish is not fresh too, making it soft,, blood not red,,blackish,old blood,, ,,

Love your voice and accent!

what would you do with the kelp? should i just throw it away?

So much waste...

Why the right hand side first?

took the best park off lol

Thank you so much for this!

What's with the dislikes? Never eaten fish before?

Toxic