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筋子からイクラを上手に取りほぐす方法！いくらの醤油漬け【いくら丼】と筋子の味噌漬けの作り方
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=uDZrfwfug7s
A sushi chef prepares ikura salmon caviar out of sujiko salmon roe and shows how to make ikura-don with soy-marinated ikura and how to make miso-marinated sujiko. • ■Contents • 0:00 Opening • 0:28 What is sujiko? • 0:53 Differences between sujiko and ikura • 1:08 (1) How to make soy-marinated ikura • 1:41 How to get ikura from sujiko • 2:26 Tips to nicely get ikura from sujiko • 3:00 How to remove the membrane from ikura taken out to a strainer • 3:46 Relationship between toughness of ikura skin and season • 4:20 How to wash ikura with salt water • 5:06 Ikura preparation finished • 5:10 How to make soy marinade for ikura • 6:13 How long soy marinade can last • 6:27 The amount of marinade used and the length of time to marinate ikura • 7:05 Origin of the word 'ikura' • 7:28 How ikura looks after soaking up soy marinade • 7:38 How to eat ikura (How to make ikura-don) • 8:26 Finished ikura-don • 8:35 (2) How to make miso-marinated sujiko • 8:40 How to remove blood from the vein • 9:56 The type of salmon sujiko are obtained from • 10:37 Masu roe • 11:07 How to wash sujiko • 11:23 How to season sujiko • 12:26 Miso used to make miso marinade • 12:58 What to do when miso is too thick • 13:35 How to marinate sujiko in miso marinade • 14:18 How to spread miso and put sujiko • 15:20 How sujiko looks marinated in miso • 15:55 How to eat sujiko and dish it up • 17:02 Finished miso-marinated sujiko • #ikura #sujiko #salmonroe #salmoncaviar #ikuradon #soymarinatedikura #misomarinatedsujiko • [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 • [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 • https://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!
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