A sushi chef shows how to fillet butterfish and shares 2 recipes with it which are Saikyo-style and Yuan-style grilled butterfish.
■Contents
0:00 How to fillet and cook butterfish
0:13 ★How to prepare butterfish
0:29 How to scale butterfish
1:01 How to scale butterfish (steel wool)
1:30 How to cut off butterfish head
2:24 Origin of Japanese kanji character for butterfish
2:53 How to remove butterfish guts
3:25 ★How to fillet butterfish (3-piece filleting)
4:52 How to fillet the other side of butterfish (reverse filleting)
6:53 How to remove butterfish bones
7:29 ★How to make Saikyo-style grilled butterfish
8:52 How to make marinade with Saikyo miso
11:20 How to marinade butterfish in Saikyo miso
12:41 How long should butterfish be marinated in miso?
13:14 After marinating butterfish in Saikyo miso for 3 days
13:42 How to thread butterfish onto skewers
14:53 How to grill butterfish marinated in Saikyo miso & heat level
16:43 Finished Saikyo-style grilled butterfish
16:55 ★How to make Yuan-style grilled butterfish
17:58 How to make Yuan-style marinade
19:00 How long should butterfish be marinated in Yuan-style marinade?
19:41 After marinating butterfish in Yuan-style marinade for 3 hours
20:28 How to grill butterfish marinated in Yuan-style marinade
21:35 Dishing up Yuan-style grilled butterfish and garnish
21:55 Finished Yuan-style grilled butterfish
#butterfish #managatsuo #Saikyostylegrilledbutterfish #saikyoyaki #Yuanstylegrilledbutterfish #yuanyaki
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
amzn.to/2GbzKSu
Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
amzn.to/3igyY3B
Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
amzn.to/36j7iZn
Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
amzn.to/36jydob
Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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)
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
[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
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!
1 авг 2024
