【愚痴】お店で最悪な海鮮丼が出てきたので、家帰って自分で作ってみたら余裕でお店超えました

【愚痴】お店で最悪な海鮮丼が出てきたので、家帰って自分で作ってみたら余裕でお店超えました

Hi everyone! It’s Kaneko! Here is the main ingredient of the day! A variety of seafoods! Alright, let’s start preparing! [Cooking Starts!] Once again, here is the main ingredient of the day! A whole variety of seafoods! So I want to make a seafood bowl today! Please allow me vent in today’s video

If you don’t want to hear, please skip to 4min 43sec I almost always eat seafoods when I go out to eat Most of the time, I order Sushi, seafood bowl or Sashimi meal set I choose one of those three I’ve went to many seafood restaurants

Recently, I went to the worst restaurant I’ve ever been to So what happened was It was our wedding anniversary and me and my wife went to visit a town by the sea And we found a large seafood restaurant with a fish tank outside right by the street

And I thought a restaurant with a fish tank outside gotta be a good restaurant But inside the restaurant was kind of dusty? Oily? Well the air wasn’t fresh And even though it was during the lunch time hours, there was only one other customer other than us

And I thought, “Hmm? I thought this area was right by the tourist sights?” Anyway, we sat at the table and looked at the menu, It had a recommendation of seafood bowl with a big picture saying “Luxury Seafood Bowl” which was for 1980 yen

The seafood bowl on the menu was the kind I like So I thought I should get this So I ordered and this is what they brought This I was like “Are you serious?!” I was shocked when I first saw this

It looks luxury and delicious at first sight right? But all this for 1980 yen is a rip off Let me explain it one by one So there were 7 kinds of seafoods Let me explain in detail, so the flounder and “Kanpachi” (Great Amberjack) were okay quality

Which both were farm raised and delicious But other than those… It was horrible First, please take a look at this tuna, right here I used high definition camera so the color looks more vivid and red But it actually looked like “Zuke” (Marinated Sashimi)

If you leave frozen yellowfin tuna in fridge for few days without storing it correctly, the color turns like this Tuna is the main ingredient in seafood bowl I was shocked by the quality and the amount And the squid beneath the shrimp tail,

During this season, “Kouika” (Cuttlefish) and “Aori Ika” (Bigfin reef squid) are a good catch and usually serves these in seaside town restaurants So I thought it was from local, but wasn’t… It was a flavored ready-made squid Sashimi I think it was from Thailand It was good but…

I was still shocked that they used ready-made Sashimi in a bowl Next is salmon It was a salmon trout Frozen trout from Chile Frozen trout from Chile is usually cheaper than raw salmon and delicious so it’s used a lot in seafood bowls

But doesn’t worth paying that amount for two thinly sliced frozen trout Next is the shrimp in the middle Farm raised live Japanese Tiger Prawn It’s alive so the freshness quality was high So it was still moving Freshly out of the fish tank and they put it on the bowl

So the legs were still moving Which kinda freaked me out Plus, it’s hard to remove live shrimp’s head off by hand And also you’d feel the head moving when taking the head off So I think many women don’t like to eat it

Also the live shrimps have firm texture and doesn’t go well with white rice So if you’re making a seafood bowl, I’d boil them first And the biggest problem…The reason why I’m so pissed is this sea urchin I was so disappointed, there are couple things I want to say

No big meat would comes out from a small shell like this They used a real sea urchin shell But they topped with cheap frozen sea urchin with preservatives on the shell From people who eat real sea urchin like these, I cannot eat cheap ones It’s like I’m eating different ingredient

I was disappointed how the presentation made it look like they actually opened a real sea urchin I always say freshly opened sea urchin tastes the best And if you believe this was a real sea urchin, you’d think I’m a lier

Also putting sea urchin shell on top of the rice directly….isn’t a good idea If you look at the shell, you can tell when it was killed It was killed yesterday, not freshly opened So they might be reusing the shell

And since we’re in this time, I really didn’t want to eat it Sorry I had to spill but thank you to those who listened to my story What did you think though? 1980yen for that quality? Is it normal? Or not? It was my first time eating low quality of seafood bowl

So I went to buy ingredients and I want to make my own today Spent almost 30,000 yen on ingredients If you think about gas prices, I might have saved money if I stayed home and made it Some people write I used to be a chef on internet but I’m actually not

No experience as a chef but I’ve eaten so many kinds of seafoods And I want to make my ideal seafood bowl today! Here are the ingredients This is raw sea urchin Never frozen And in season, “Torigai” (Fulvia mutica) And this is also in season, “Hotaru Ika” (Firefly squid)

Also in season, “Shakoebi” (Mantis shrimp) Raw scallops Raw salmon Raw Yellowfin tuna Yellowtail And over here I have Salted salmon roe instead of soy sauce salmon roe Top quality salted salmon roe This was in my freezer Salted salmon roe is delicious too Japanese omelet “Kuruma ebi” (Japanese tiger prawn)

Abalone from Japan “Akagai” (Ark shell) from Japan And Hamaguri clams Hamaguri clams I caught, which I’ve uploaded a video too I’m thinking of making Miso soup with Hamaguri clams Using these ingredients today Let’s start with Japanese tiger prawn first Still alive I’m going to boil it

But it’ll curl up if you boil like this Curled up shrimp is cute but I want it straight so I’m going to skewer [Skewer] You can skewer from head or tail Now it’s straight You get a straight shrimp even after you boil

Firm texture fresh shrimp Sashimi is good but But I think boiled shrimp goes better with white rice Delicious with sweetness In a boiling water, Add salt And toss them in Color started to change They will start floating when it’s cooked So it’s done when they float

The meat will shrink if you cook too long So I’m removing these from the pot since these are Sashimi grade Chill them and remove shell, and they’ll be ready to eat Next is abalone First, I’m going to wash it Since it has dirt and slime, sprinkle salt and [Wash]

Scrub abalone using a brush like this Scrub between the gap thoroughly Scrub scrub scrub Scrub until almost the color comes off I want to wash it well since I’m eating it raw And here is how to clean abalone, which I’ve showed several times before

When you look at abalone like this, one side have holes and one side doesn’t [Remove shell] Insert knife from the side with no holes Remove muscle away from the shell which is located near the middle The muscle is pretty thick Meat moves like this when the muscle is cut

After it’s cut all the way, one side comes off like this Take the meat off from the side that I didn’t insert the knife This is a good abalone Shell is removed and this is where the beak is [Remove beak] Take off the beak This red thing is the beak

You can eat it but it’s hard so I recommend removing it Organ is still on the shell You can take it off by hand This way, you can clean an abalone without ripping organs Finish it off by wiping the abalone And the preparation is done Next is ark shell

Put knife on the hinge [Take out the meat] Shift the shell like this And make a gap Insert knife from the gap Without damaging the mantle, try to cut these muscles away from the shell Like this and it went well

Muscles are still attached here and here so cut them without damaging the mantle And take the meat out This went well One more time, put knife on the hinge and there And take it off If it doesn’t work, you can insert knife directly and cut muscles

But it’s easier to insert the knife when there’s a gap From here, remove this ball [Meat preparation] This is mantle only And cut the membrane or gill-like part Texture is bad so cut it away And here, cut that away And here is “Akahimo” (Ark shell mantle) That’s finished

Moving on to the meat Organs are inside, so I need to take that out Slice it in half Open it And slice the organs and remove Same on this side, slice thinly to remove You can only get a small meat from a big shell

Now soak it in very salty water And remove slime You can remove slime by washing in salt water or vinegar and water mixture Finished cleaning ark shell Next mantis shrimps And firefly squids Starting from firefly squids If you don’t mind, no need to do it but

The eyes are pretty hard [Remove eyes and cartilage] And a cartilage is inside This Pretty big right? Some organs came out with it It remains in your mouth so Take them out if you’re okay with fine work Remove eyes and

Rip a little bit of skin here near the root Pinch the tip and pull it out It’s pretty satisfying Alright, good Firefly squid preparation is done Next is mantis shrimp First cut the head off [Take out the meat] Not many people know about these claws,

Take it off and When you press, meat comes out And it’s delicious It’s a good snack Cut the head off Now it looks like this I’m cutting both edges You don’t want to cut too thin Cut this much like this

Cut this much so the meat comes off easily Not only cutting the thorns, cut a little bit of meat too You can cut a little bit of meat Like this And cut the tip off From here, peel it off like this

You can peel it from the top or the bottom Bottom shell is removed, next is the top shell Hold meat with hand and slowly remove the shell This was a male Male mantis shrimps have stronger taste and delicious Females have eggs and the fluffy eggs are delicious This was a female

Female shells are easy to remove Like this This was a female too Two females and one male Most are done here Let’s put these in the fridge And make Hamaguri clam Miso soup Put clean Hamaguri clams in hot water I want to put powdered soup stock but

Today, I want to make it only using Hamaguri clams and Miso paste Let’s wait until clams open up Looks perfect here All clams are opened Look So meaty! Turn down the heat when putting Miso paste Miso paste Hamaguri clam Miso soup is actually really delicious Clear soup is more famous though

But I’d like you to try it in Miso soup Different deliciousness than Asari clams or Shijimi clams I recommend using less Miso Flavor and salt from Hamaguri clams are delicious Add Miso paste lightly and it’ll be delicious Tasting YUMM Miso soup is done Finally, I’m making the seafood bowl

I’m going to slice up seafoods and pile them as I like You can use Sushi rice, but I’m using white rice today Spread rice like this Let’s slice and assemble First, tuna [Assembling] Yellowfin tuna You can slice as you like But I personally like to “Sogigiri”, cut thinly

I think you enjoy the flavor of the ingredient because thinly sliced Sashimi grabs white rice better Enough tuna there Sometimes I assemble the first ingredient too much and end up not fitting all the ingredients Next, salmon Slicing salmon thinly Next, Yellowtail Making decorative cuts And cut thinly

Cover the rice when assembling Sashimi slices Covering the rice Let’s pick a different color and go with Firefly squids Firefly squids here I think it’s going to be packed Actually, firefly squids and rice go so well together Creamy innards and rice are delicious Next, scallop

Thick slices Using only one scallop I want more color so let’s pick a vivid color, ark shells Adding ark shells One and two slices Shellfish area Adding ark shell mantles here Next, let’s do mantis shrimps Shrimps are too big so let’s slice and Pile like this

Cut diagonally and put these together And place them Looks good Need to cover the center I’m going to put Ooba basil leaf in the middle I want the leaf top to touch tuna slices Because red and green makes it look better

So I’m going to put Ooba basil leaf on top of tuna And here is Japanese tiger prawn It looks more luxury if I assemble with the head attached But I’m going to peel the shell Like this I know it looks better with the tail but taking that off too

Like this Too big so I’m cutting it in half Cut it and line them together and assemble Like this Like this Shrimp tomalley is inside the head So if you want to eat the tomalley, Place your thumb over between the eyes and the top shell,

And push it up so it comes off And you can assemble it like this for a fancier bowl I like it Because you can grab it with chopsticks when eating And you can use chopsticks to eat tomalley too I like how I’m assembling Next is abalone from Yamaguchi Prefecture

First chop off the muscle After chopping off the muscle, make few slices Then, flip it and slice it Slice Its meat is bouncy so slice thinly when making a seafood bowl Assembling abalone Next is salted salmon roe Beautiful salmon roe Put that on here There!

And sea urchin Grabbing a lot here Assemble where there’s space Close to finish Next is Japanese omelet There’s no more space but I want to add this Cut it in half and Like this Put it here Next is Wasabi horseradish

Using dark green part of the root Smells good Put that on here Let’s put “Nenegi” (Green onion) too Line them like this and let’s put it on salmon And put Sudachi citrus on center, Not finished yet though! You need good soy sauce on a good seafood bowl

Kaneko’s dark soy sauce in a bowl and Using a dropper Draw soy sauce up Soy sauce is in the dropper And stuck a dropper with soy sauce right here One more here! And my ideal seafood bowl is done! [DONE!] Alright, done! Itadakimasu! Let’s eat!

I made a luxury seafood bowl! I wonder how much it’ll cost to eat this at a restaurant, probably at least 5000 yen Things I carefully did was I selected and lined seafoods in an order that will go well together because the ingredients may get mixed when you eat in a bowl

For example, as I mentioned earlier, sea urchin and abalone are next to each other because they match well Sea urchin and salmon roe go well together too So that’s how I assembled And I separated in groups Shellfish zone here, and shrimp zone here

Ingredients and the rice are about the same amount And lastly, these droppers I’ve been wanting these soy sauce droppers Never been to a restaurant that uses this though A good thing about using a dropper is that you can control a small amount of soy sauce Usually you pour soy sauce

But don’t you pour too much? But these droppers, you can make few drops on the seafoods You can control the amount So it’s good You can put it aside if you don’t need it If you want more, you can grab it and put more soy sauce

I thought it’s nice Alright, let’s eat When you eat, you can put Sudachi citrus and the shrimp head on the side if you thought these are in the way If you like, you can eat it though It’s important that you can grab them using chopsticks First tuna zone!

Thinly sliced enough I can grab rice with tuna slice Like this TASTYY! Super delicious! Next is salmon If you need more soy sauce, put a little more and Delicious! Raw salmon is the best! Next is Mr. Yellowtail Putting a little bit of grated Wasabi horseradish Yummm

And a little bit of sea urchin Tasty! This is how I enjoy a seafood bowl Turn it around Firefly squid and white rice YUM!! Match so well! You can only enjoy firefly squid this season And you can reset the taste inside the mouth by drinking Miso soup Yum Next is scallop!

Fresh scallop! Delish Crunchy! Ark shell is delicious Yum! Sooo good! And an expensive mantis shrimp Rich flavor It has the best part of crab and shrimp If you like crustaceans, you’d love it Japanese tiger prawn Yum Perfectly boiled Crunchy Next is abalone Can you hear the sound? Delicious

And the standard ingredients in seafood bowl, sea urchin and salmon roe! First, sea urchin Delicious! Eating omelet to rest my mouth And Miso soup Plumpy Hamaguri clam Tasty What a delicious Hamaguri clam Lastly, here is salted salmon roe Eating with rice Tasty…. This salted salmon roe is incredible Super high quality

Really delicious So the drink I want to enjoy with my ideal seafood bowl is this! Ready… The Silver One! It’s gotta be this Seafood bowl and beer That’s what I wanted I didn’t do well today, it’s 80% beer and 30% foam mug of beer Itadakimasu! Delicious!

Why I never get over eating seafoods Let me enjoy rest of my meal [Finished Eating!] Thanks for the meal! So I made a seafood bowl and ate it It was incredibly delicious I chose all the ingredients and bought them And I made it how I like so it’s gotta be good

So I made “My ideal seafood bowl” and chose what I like and stuff But there’s no correct answer to be honest But what I wanted to tell you is that Seafood bowl is made with seafoods topped on rice directly

So I made this video to let you know that it’s important to maintain hygiene in cooking seafood bowl I made it talking what’s good, what’s bad and stuff If many of you liked this video, I’m thinking of making my ideal Sashimi platter video in the future too

Alright, thank you for watching today’s video Bye-bye!

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Dear Oversea Viewers,
Thank you for watching my video everytime.
I would like you to know more about our Japanese seafood.
Because Japan is a country surrounded by the seas, various seafood gather here.
We will continue to add English subtitles from past videos time to time. It might take a while to complete all videos but please wait.
Again, thank for watching my Video and I really appriciate you!
(海外視聴者の皆様、いつも動画見てくれてありがとうございます！日本のシーフードの魅力をもっともっと知ってほしい。日本は海に囲まれた国。いろんなシーフードが集まります。
英語字幕を随時過去の動画からつけています。
少しペースは遅いですが、待っててください。
いつもありがとう！感謝します。)

☆音源：http://dova-s.jp/