A sushi chef shows how to remove salt of kazunoko (herring roe) and make marinated kazunoko using 3 different marinades: soy sauce, salt and miso. He also explains the difference between kazunoko and komochi-kombu.
[Soy Sauce, Salt and Miso Recommended by Watari]
■Inoue Koshiki Joyu
amzn.to/36jydob
■Inoue Usukuchijitate Kohaku (Light Soy Sauce)
amzn.to/34Thd6H
■Amabito-no-moshio 1 kg
amzn.to/381Zjz7
■Ishinomiso Kaiseki Shiromiso 500 g (White Miso)
amzn.to/37frXxw
■Salted Kazunoko Processed in Hokkaido 1 kg
amzn.to/37Yo14U
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■Contents
0:00 How to remove salt of kazunoko and marinate kazunoko
0:12 Opening
0:51 ★How to remove salt of kazunoko
1:06 3 states in which kazunoko is distributed
2:28 How to remove salt
2:53 How long should kazunoko be left in water to remove salt?
3:17 ★Differences between kazunoko and komochi-kombu
3:28 What is kazunoko?
3:42 What is komochi-kombu?
4:36 How komochi-kombu is made
5:08 Is there natural komochi-kombu?
5:35 Kinds and ranks of komochi-kombu
6:25 ★How to flavor kazunoko
6:37 How to peel membrane
7:24 What to do after taking kazunoko out of water
8:01 ★How to make soy-marinated kazunoko
8:20 Ratio of ingredients for soy marinade
9:52 How long kazunoko should be marinated
10:37 ★How to make salted kazunoko
10:41 Ratio of ingredients for salt marinade
11:45 How long kazunoko should be marinated
11:56 ★How to make miso-marinated kazunoko
12:28 Miso to be used
12:53 How long kazunoko should be marinated (downs ide)
14:03 How long miso-marinated kazunoko last
14:20 Matsumae-zuke pickles
15:12 Finished soy-marinated kazunoko
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#restaurantopenedoctober2020 #bookonlineapp #kazunoko #herringroe #komochikombu
[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
■Chopsticks for Dishing-up
amzn.to/2NBmFoW
■Fish Scaler
amzn.to/2YePTMh
■Fish Bone Tweezer
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
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)
30 июл 2024
