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A sushi chef shows how to fillet thread-sail filefish (kawahagi) and make thread-sail filefish dressed with chopped liver.
[3 Recommended Fish Bone Tweezers]
■Stainless-steel Fish Bone Tweezer Honenuki by Hokuto
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■Stainless-steel Fish Bone Tweezer by Pearl Metal
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■Stainless-steel Fish Bone Tweezer Gin-no-Tsume by Pearl Metal
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■Contents
0:00 How to make thread-sail filefish dressed with chopped liver
0:12 ★How to fillet thread-sail filefish
0:19 How to find thread-sail filefish
0:44 How to cut thread-sail filefish's head
2:02 Season of thread-sail filefish
2:23 How to remove thread-sail filefish's guts
2:47 How to remove thread-sail filefish's gallbladder
3:14 How to take out thread-sail filefish's liver
3:59 Origin of thread-sail filefish's name in Japanese
4:35 Tip on peeling thread-sail filefish's skin nicely
5:08 Characteristics of thread-sail filefish's skin
5:30 ★How to fillet thread-sail filefish into 3 pieces
6:26 Characteristics & classification of thread-sail filefish
6:53 How to remove thread-sail filefish's bones
7:29 How to peel thread-sail filefish's inner skin
8:40 Where thread-sail filefish are caught in Japan
9:29 ★How to eat thread-sail filefish
10:08 How to prepare thread-sail filefish's liver
10:59 How to parboil thread-sail filefish's liver
11:12 How to chop thread-sail filefish's liver
12:23 How to cut thread-sail filefish's meat
13:21 ★Dishing up thread-sail filefish dressed with chopped liver
14:07 Summary of ways to enjoy thread-sail filefish
14:32 Finished thread-sail filefish dressed with chopped liver
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#restaurantopenedoctober2020 #bookonlineapp #threadsailfilefish #kawahagi #fishing
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
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Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
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Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
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Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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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)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
ginzawatarim.theshop.jp/
The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
■Chopsticks for Dishing-up
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■Fish Scaler
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■Fish Bone Tweezer
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[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
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)