Hi, thank you for watching my video. Many people asked me how I cook red flesh. So here is how. You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. By the way, the red flesh is okay to eat raw. Actually, this part is included in sushi pieces in Japan. I remove this part because many customers dislike it in the U.S. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
Wow. What a great job you did explaining this. I have studied many videos and asked for help and advice at MANY of my favorite sushi places over the years. This is the BEST step-by-step instructional video I have ever seen. My family was blown away by the quality of my cuts and preparation, and I was too!!! THANKS SO MUCH.
I've watched a handfull of videos on how to fillet yellowtail and this is hands down the best and easiest to follow. And I love to see minimal waste. Thanks for sharing!
This was excellent. Advanced skills but explained in a way that anyone can appreciate. I will never reach this level of knife skills but now understand and appreciate Hamachi sashimi much better.
I’m going yellowtail fishing in a couple of weeks off of San Diego. I love hamachi sashimi. Thanks so much for this well shot and well explained video.
This is so easy to understand! Thank you! Btw, you sound like the voice of Francis from cooking with dog. One of our family’s favourite channel on here.
I am glad you liked the video. It's funny another subscriber also told me I sound like Francis. We've got the same Japanese accent😄. Thank you so much for subscribing.
Love your videos!! what is the best way to defrost the fillet as we can only bought it frozen? and also, what is the best way to keep it after we prepare the belly/loin? thank you!
It tastes really good in soup actually. Cook for a couple of seconds in boiling water and quickly move it to ice water and clean up the surface (remove blood and scales). Then you can add it to your miso soup. Thank you for watching.😊
Yellowtail that I used in the video is from Japan. Japanese yellowtail consumed outside of Japan is always farm raised. That means the fish is free of parasites. So you don't have to freeze it. Thank you very much for watching. 😊
I don't understand the aversion to the red flesh either...you said that its not preferred by customers, but is it still perfectly edible for sushi? If I'm buying a beautiful piece of fish like Hamachi, I want to be able to use as much as I can for sushi. Just to clarify, the red flesh is fine for sushi yes?
sorry for a late reply. Yes, the red flesh is edible and fine for sushi. I include that part when I make sushi for myself. But many customers in the US think that part is fishy so I don't serve it as sushi. Thank you very much for watching. 😊
Mahalo nui. I will cut up my next fish like this. I want to treat my family to sushi. I have learned a lot from you. Also got what knife to get, and where to get it. Mahalo. My question is, Hiw do you make your Sushi Rice? Do you have a video for that? Do you use the rice vinegar with the horse on the front?
Hi, thank you for watching my video. Many people asked me how I cook red flesh. So here is how. You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. By the way, the red flesh is okay to eat raw. Actually, this part is included in sushi pieces in Japan. I remove this part because many customers dislike it in the U.S. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
@@sushibykunihiro7534 also i saw some restaurant charging a lot to sell bottles of restaurant made "sweet sushi soy sauce" do you know how it is generally made? We use premium Yamasa low sodium soy sauce from Japan at home. How to turn that into the "Sweet Soy Sauce" for Sashimi dipping? thank you Chef
Can you freeze the yellowtail for sashimi if you can’t eat everything at once, like you did for salmon? Do you need to freeze before eating at all? Thanks
Yes, you can. Please make sure to double wrap the yellowtail and freeze it at the coldest place in the freezer. By freezing quickly, the cell won't be destroyed as much. And defrost it in the fridge whenever you want to eat it. Thank you for watching.😊
Thank you for the video. Would you please make a video on how to use those red meat part please? also is it ok to eat it raw as sashimi or sushi? how about cooking it, what dishes can I make from those red meat? thanks
Hi, thank you for watching my video. Many people asked me how I cook red flesh. So here is how. You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. By the way, the red flesh is okay to eat raw. Actually, this part is included in sushi pieces in Japan. I remove this part because many customers dislike it in the U.S. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
I think I left the comment for that video. So please check the comment section. I think my comment is placed on the top. I'm explaining what I cook with red flesh.😊 Thank you so much for watching.
Check your local Asian Market. I got to 168 Market, they have a Japanese/Sushi section where they sell Packaged Hamachi. Do not use any yellowtail on the market. The packaged and frozen one is "sushi-grade" because it goes through a process called Cho Rei Kun
Hi Kunihiro - Would you please tell what you use the red flesh in? I have some frozen hamachi from Japan. I don't want to throw the red flesh away. What should I do with it? Thank you so much!
You can simply season red flesh with a little bit of salt and grill in oven. Then top it with chopped green onions and grated daikon radish( This is just my way). Then serve it with ponzu sauce on the side as dipping sauce. Another easy way is TERIYAKI. First please combine all the followings in a bowl ( Soy sauce 2Tbsp, Sugar 1Tbsp, Sweet sake 1Tbsp and Sake 1Tbsp). This is basic teriyaki sauce recipe. Probably it won't be enough. If so, please increase the amount of each. Next please sauté red flesh with oil, sprinkle tiny bit of salt. Then right before red flesh is cooked completely, add teriyaki sauce into the pan. Mix the sauce and fish throughly in the pan. (keep medium or low heat when you do it.) Keep mixing gently until sauce gets caramelized. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
Kunihirosan.... Thank you! Might you be in NYC? My 25 year friend Dan from Sushi West closed when Covid fear made everybody afraid to eat Raw handled food. RENT was crushing. Always had GREAT Hamachi,Tuna, and Scottish Salmon. Marbled like you wouldn't believe. He retired. Starting over wasn't an option at his age. Where would you recommend NYers to Buy the right fish and not have to worry about parasites, packaged and frozen correctly for the best results? Peerless Fish in Brooklyn any good? Any others you can recommend? Most Sushi Bars on Long Island aren't Japanese owned with the owner being the Sushi Chef anymore. And make us order through a waitress rather than the Sushi Chef taking care of his admirers. And they always say EVERYTHING is good tonight. What happened to sophisticated Sushi Customers? LOL I miss those days. And now forced to try doing this at home myself! Any guidance would be greatly appreciated. Thank you again!
Hello. Thank you very much for the comment. Unfortunately I don't live in New York. I live in Seattle, Washington now. But, I recently found out there is a small fish retail owned by a Japanese man. The name of the shop is Osakana, which means fish in Japanese. I saw him on RU-vid and he seems to have a lot of knowledge and take good care of his fish. So if I were in NY, I would definitely try his place first. Also, I would check all the Japanese grocery stores in the city. A huge city like NY must have many Japanese grocery stores. I hope you'll find good one.
@@sushibykunihiro7534 Thank you very much for the recommendation! I VERY MUCH appreciate the more traditional ways. Maybe future videos can include Japanese Ginger Dressing that is like no other on Salad Greens! And how to find/make the best Seaweed Salad! I am an ADDICT! LOL
Great videos! Do you have any videos showing how you use the red flesh (bloodline) meat that you removed and saved. Do you cook it? I've always removed most of it and tossed it away. I'd like to know how to prepare it. Arigato go zai masu!
The easiest way is just season the yellowtail with salt and grill. Then serve it with ponzu sauce. Another way is Teriyaki. For that, please watch my chicken teriyaki video. I'm showing how to make tasty teriyaki. Simply switch chicken with yellowtail. That's it. And don't worry about fishiness of the red flesh because once it cooks, it won't taste fishy anymore. 😊 Thank you for the comment.
I am thinking of ordering hamachi from a market in NY that carries farm raised whole hamachi fillet? Can the farm raised hamachi fillet be used for sashimi? Is there any treatment to eat prior to consumption? That is only place I can find hamachi.
Unlike salmon, I don't do salt and vinegar for yellowtail. I just cut, slice and make sushi. Yellowtail is one of a few fish I don't do salt or vinegar. Thank you so much for watching.😊
Hello Kunihirosan, I just started watching your videos and I am learning alot. I was wondering if you could point out for me where I might be able to purchase a cutting board as large as what you have? This is the kind that I see being used at all of the sushi restaurants that I’ve visited. Please include the preferred thickness, width, and length that is used. Please know that I will continue to watch and share your videos with my friends and family. I will also ask them to subscribe too. Domo Arigatu Kunishirosan and please keep the videos coming. Please forgive me but I am trying to show you high respect for your teachings. 😊👍👏🏽
Hi. Thank you for the message. I purchased the cutting board from Amazon. The name of the product is "Thirteen Chefs Cutting Boards for Kitchen - 30 x 18 x .5" White Color Coded Plastic Cutting Board with Non Slip Surface - Dishwasher Safe Chopping Board". I live in the US. So all the numbers are inches. This is the biggest size they have. But I think this is the biggest you want for house use. As you saw, I already cut big fish like salmon and cod on this cutting board. Thank you for watching my videos. Take care.😊
I just grilled it and served it with ponzu sauce for dipping sauce this time. You can also pan sauté it and mix with teriyaki sauce or miso sauce( I showed in black cod video). After I spent whole day making yellowtail videos, I got so tired. So I skipped that part.😅 I will show you how to cook those parts when I get a chance next time. Thank you very much for watching.😊
The knife that I use in most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi, and cutting sushi rolls. It costs about $60 us dollars which is very reasonable for this quality knife, so the knife is really popular among sushi chefs. Plus, this knife company sharpens knives once after productions to give us clear guidelines for sharpening the knife. Please check the website. They will explain better. Thank you so much for watching.😊
You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
I am personally having a lot of difficulty with this fish at work. Do you have any tips for keeping it cold and preventing touching it too much as it is fatty and melts lot.
When you handle yellowtail, the temperature is very important. This type of fatty fish tends to soften very quickly at room temperature. So when you fillet, you have to do it fast. The longer you take to cut, the greasier the fish gets.. In my restaurant, I set one fridge at temperature 2 to 4 degrees Celsius only for fatty fish like Salmon and Yellowtail, and the other fridge at 4~6 degrees only for white fish like halibut and sea bream. ( White fish flesh is not as durable as fatty fish.) Another tip is that if you use frozen yellowtail fillet, don't defrost it completely before you cut it. Frozen fish becomes super breakable when it's defrosted completely. So defrost only 60 to 70 percent and cut.
The knife that I use in my most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi and cutting sushi rolls. It costs about $60 us dollars which is extremely reasonable for this quality knife so the knife is really popular among sushi chefs. Plus this knife company sharps knives once after productions for giving us clear guideline of how to sharp the knife. Please check the website, they will explain better. Thank you so much for watching.😊
I use Ikkaku Donryu Molybdenum Gyuto knife 240mm (9.4"). If you live in the U.S, you can buy at mtckitchen.com. If you work at a restaurant, I recommend one size bigger, which is same as mine. I use this knife for filleting fish, slicing fish for sushi and sashimi. It's a great knife. Thank you for watching.😊
so the 'red flesh' that you cut away for us 'Murkins - does it taste different or is this a visual issue in America? Can it just be left and everything taste great? Is the texture off-putting or what?
@@sushibykunihiro7534 Interesting and I find it strange, the varied color seems more appealing to me personally and others I've talked to. Some places around here leave it on and its almost two-tone. Just sourced my first Yellowtail and prepped it - yum thanks!
You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. I hope it'll help. Thank you very much for watching.😊
