Youtor
【毛ガニの茹で方・さばき方】手と包丁で綺麗にバラす方法／食べ方【カニ味噌】
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=5tg4xMKjvTA
A sushi chef shows how to boil hair crab and nicely remove meat from it. • 【Related Products】 • ■Crab and shrimp edible equipment set • https://amzn.to/3nhP6VQ • ■Crab spoon • https://amzn.to/3mhBVD4 • 【Related Videos】 • ■How to boil, handle, and eat barrel crabs • • 香箱ガニ（ズワイガニ）の食べ方・茹で方・捌き方【セコガニ／セイコガニ／親ガニ】 • ■How to boil, handle, and eat blue crabs • • ワタリガニの捌き方と茹で方／美味しい食べ方【渡り蟹】 • ------------------------------------------------ • ■Contents • 0:00 How to boil and remove meat from hair crab • 0:13 How to remove sawdust on hair crab • 0:59 Why hair crab is covered in sawdust • 1:34 ★How to boil hair crab • 3:05 How to put hair crab in a pot to boil • 3:35 Heat level and time for boiling hair crab • 3:48 Whey crab and prawn become dark • 4:24 What to do after taking hair crab out of boiling water • 5:42 ★How to break down hair crab with hands • 5:58 How to break down hair crab legs • 8:14 How to remove hair crab carapace • 8:35 Where hair crab has its tomalley • 9:03 How to break down hair crab body • 10:26 ★How to break down hair crab with knife (legs) • 11:58 Hair crab's season and where they are caught • 12:57 ★How to break down hair crab with knife (body) • 16:05 How to prepare hair crab (summary) • 17:04 How to prepare hair crab tomalley • 18:53 How to eat hair crab • 19:13 Finished hair crab • ------------------------------------------------ • #haircrab #kegani #crabtomalley #kanimiso #howtoboil #howtofillet • [Recommended Seasonings by Watari] • ■Chidorisu 1.8 L • https://amzn.to/2GbzKSu • Rice vinegar with refreshing flavor • ■Mitsuban Yamabuki 900 ml • https://amzn.to/3igyY3B • Red vinegar with rich flavor • ■Sanshu Mikawa Mirin 700 ml • https://amzn.to/36j7iZn • Aromatic mirin (sweet sake) made from sticky rice • ■Inoue Koshiki Joyu 900 ml • https://amzn.to/36jydob • Soy sauce with strong flavor • ■Amabito-no-moshio 100 g • https://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) • http://ginzawatari.suisin-shop.com/ec/ • The knife I actually use • ■Chopping board (by Miyoshino Kitchen) • https://ginzawatarim.theshop.jp/ • The chopping board I actually use • ■Dishes • https://ginzawatari.thebase.in/ • The dishes I actually use • ■Chopsticks for Dishing-up • https://amzn.to/2NBmFoW • ■Fish Scaler • https://amzn.to/2YePTMh • ■Fish Bone Tweezer • https://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 • https://line.me/R/ti/p/%40182vttln • (To make a reservation, send me your name, date and time, and the number of people.)
#############################
