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【年明け・お祝いに】真鯛の姿造りの作り方！捌き方・盛り付けのコツ
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=YxLfAmoxDCc
A sushi chef shows how to make sugata zukuri sashimi using red sea bream as well as how to fillet sea bream and how to dish up sugata zukuri. • [Related Videos] • ■How to Cut Dish Up Sashimi / Tips from Sushi Chef • • 【板前が教える】平造り・そぎ造り・薄造りの違い/盛り付け【刺身の切り方】 • ■How to Dish Up Sashimi (For 1 – 3 People) • • 刺身の盛り付け方【1〜3人前】綺麗に見せるための切り方・盛り付けのコツ • ■How to Make Horse Mackerel Sugata Zukuri Sashimi • • アジのさばき方！身のおろし方／姿造りにする方法／骨の抜き方／皮の剥ぎ方／... • ■How to Fillet Fish with 3 Different Techniques • • 【板前が教える】魚のさばき方！3枚おろし・腹開き・背開きのやり方を解説【初... • [3 Fish Scalers with Different Shapes] • ■Scale Remover by Kanda • https://amzn.to/3qQMf8y • ■Scale Remover by Kai Corporation • https://amzn.to/2LxQGoD • ■Urokotoru by Katariki Shoji • https://amzn.to/3miuhrP • ------------------------------------------------ • ■Contents • 0:00 How to make red sea bream sugata zukuri • 0:12 How to distinguish wild and farmed red sea breams • 0:52 Is sugata zukuri difficult to make? • 1:21 Should scales be left on for sugata zukuri? • 2:04 ★How to scale red sea bream for sugata zukuri • 2:52 ★How to clean red sea bream for sugata zukuri • 3:05 How to remove gills • 3:52 How to make fish brain-dead for sugata zukuri • 4:27 How to cut off gills • 5:17 How to remove guts • 6:31 How to distinguish male and female of red sea bream • 6:58 Should dark-colored flesh be removed after washing the fish? • 7:39 ★How to fillet red sea bream for sugata zukuri • 8:55 How to make cuts on tail and stomach • 10:48 How to fillet the back side of red sea bream • 11:30 How to make cuts on the back • 12:39 How to cut off ribs • 13:55 ★How to clean the meat • 13:56 What to do with the bone piece with head and tail • 14:51 How to scrape ribs • 15:10 What are sakura-dai and momiji-dai? • 16:16 ★How to make red sea bream sashimi • 16:44 Differences between sogi-zukuri and matsukawa-zukuri styles • 17:46 What to do with parts removed for sugata zukuri • 18:06 How to score the skin before pouring hot water on it • 19:06 ★Preparation before dishing up • 19:25 Vegetables and fruits for decoration • 20:19 Tips on cutting sashimi • 21:05 Which part of sea bream is the tastiest? • 22:23 Hira-zukuri, sogi-zukuri and ito-zukuri • 23:00 How to cut the back meat • 24:04 ★Dishing up sugata zukuri • 24:40 Making a base with daikon radish and bamboo skewer • 24:56 What to do with fins • 25:55 Rules and tips on dishing up sashimi • 27:57 Life span of sea bream • 28:46 Finished sea bream sugata zukuri • ------------------------------------------------ • #restaurantopenedoctober2020 #bookonlineapp #sugatazukuri #sashimi #seabreamsugatazukuri #seabream • [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.)
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