誰でも簡単！戻りカツオの簡単なさばき方！豪快に【ワラ焼きタタキ】と銀色で優勝。

誰でも簡単！戻りカツオの簡単なさばき方！豪快に【ワラ焼きタタキ】と銀色で優勝。

Hi everyone! It’s Kaneko The main ingredient of today is this! It is return Katsuo (Bonito). Let’s start preparing! Let’s start preparing! [Cooking Start!] The main ingredient of today is this! It is return Katsuo (Bonito). Today I bought Bonito, which is in season right now! Did you know that bonito comes in season twice a year? The first is the first bonito caught in spring The second season is the end of summer and the beginning of fall. The first katsuo is light and full of flavor. This time, the return bonito has a fatty texture. There are different tastes for both, but But the return bonito is delicious! It’s one of my favorite sashimi items too! It’s one of my favorite sashimi items, and when I say Bonito, I mean Bonito Tataki. I’d like to make it today. I’m not going to roast it with a burner, but I’m going to grill it with straw this time. Why is it good to cook with straw? When you light a straw fire, it takes only a short time, but the heat is very high. You can roast the surface of Bonito at once with high heat. That way, the skin is crispy and the inside is not cooked. And the straw flavor adds a nice accent to the bonito, making for a very tasty bonito chop! Today’s from Asahi Beer. Asahi Beer sent us their freshly brewed, silver-colored guy within three days after it was made and shipped from the factory! Thank you for all your support! So I’ll be using the fresh silver one and with this fresh Bonito. Bonito is seared with its skin on, so there’s no need to remove the skin today. Bonito has almost no scales on it. It’s so smooth that there’s no need to scale it. But Bonito has a hard lump of scale here. I’m going to shave this off and grate it into three pieces. Today, I’d like to show you the most orthodox way to slice a Bonito. First, hold the fillet with your fingers and raise it like this. This is where the hard part is. Then I shave it off like this. You can do this with a de-ba knife, but But it’s better to use a thin knife like this one. I use a thin knife to cut it as thinly as possible. Thin and thin Here’s what it looks like. You can see from this that there is a lot of fat. This is very exciting. I’ll do the other side in the same way. Like this. The back part starts around here. I’ll cut it like this from around here. Then I’ll remove the head. When removing the head… I’ll insert it diagonally from where I just turned it. Turn to the other side and insert this side, too, to remove the head. Then split open the belly and remove the internal organs. Wow, that’s a lot of fat! There’s a lot of food inside. Let’s see what it’s eating. What’s he eating? These are sardines. They were eating a lot of sardines. Then, when they are in this state, I’ll grate them into three pieces. The difference between Bonito and normal fish is that Bonito is very hard here. The Bonito is very hard here, so I make a slit here one by one. When I make the slit, I use a slant knife from the tail. It’s like cutting through the skin. If you do it like this, it will look like this. You can see the cut. And the same for this side. I put it in like this. Like this. Then, let’s grate as usual. I’ll start with the bottom one. Please do not hesitate as much as possible and put the knife in one shot. Turn to the other side and start from the guideline. I’m going to go deep once here. I’ll do it in one shot. I’ve gone all the way to the spine. Then open it up like this and you’ve got a piece of meat. The next step is to unload the other side in the same way. When you grate it, put one in from the stomach. I’ll try to do it in one shot with one sword. When you grate the other side, insert the knife from the guideline. This side is difficult to do in one shot, so let’s do it twice. Once, twice, feeling the spine. Then turn to the other side and remove the bone from this side. Okay, I’ve got it down. This is a beautiful, fresh Bonito. Now it’s time to use the willow knife. I’m going to pare off the belly bone. We’re going to bare the belly bone as thinly as possible. Like this. On the belly of the Bonito. There are sometimes small white rice grain-like insects attached to the belly. I wonder if there are any on this one. Yes, yes. This one. This one looks like a grain of rice, and its name is… It’s a parasite called Tentaclaria. It’s disgusting, but it’s completely harmless to eat. You don’t have to be too nervous about it. Then, when you get to this state… There’s a blood bone in here. I’m going to break off the fleshy bone. Here’s what it looks like. Now it looks like this. If you look a glance, can you see the fat on the skin? It’s like medium fatty tuna. This is the proof of the best returned Bonito. When you find a Bonito like this in the supermarket, don’t hesitate to buy it! If you do, you’ll find that there’s a bit of blood here. If you don’t care about the blood, please remove it at this stage. I like Bonito tataki with the blood bone too. I like the flavor of the blood, so I don’t remove it. If you don’t like the smell of the blood, you might want to remove it to make it easier to eat. I’ll grate this side in the same way. Remove the belly bone. There’s a bone in here. It’s better to remove it like this. Remove the blood bone. Here it is. Let’s grill one side of the fish today. The belly and the back. The back is called Obushi, and the belly is called Mebushi. Mebushi is more fatty and tasty. But back to Bonito, Obushi is also full of fat, so both are delicious. Then, sprinkle salt on it. The salt level is very important for Bonito Tataki. It’s important to sprinkle salt evenly over the whole fish. Like this. Then sprinkle a little salt on the skin here. If you don’t sprinkle it evenly, it will cook unevenly. You need to sprinkle each grain of salt quickly. For the skin, it’s okay to sprinkle a little too much. After that, it’s time to grill this one with straw. If we do this in the room, the house will catch fire, so I’d like to move to the garden. Okay, I’ve moved to the garden. Wow, the straw smells so good! And this is the straw from this year’s rice. It smells so good! I folded the straw and put some air in it. Okay, okay, here it is! I’m going to be very careful with the fire. Set up the Bonito! Here we go. Here we go. Dazzle the smoke firmly and securely. Okay, that’s good. Then flip it over to the back. Wow, it’s really good. The fire is so strong. Amazing! You don’t need to cook the meat so much. It’s more like crisping the skin and frying it. This is how I finished cooking it. Then I’d like to take it to the kitchen and cut it up. Now it’s done like this. Then I’ll cut it up and serve it. Then spread a lot of onion slices on the plate. A lot of it. As a replacement of tsuma. Then, on top of this, there’s the bonito tataki that I just cooked. Can you see it? It’s a little undercooked. High heat makes it crispy. This is the best part of straw grilling. Bonito Tataki is now ready! Then I’ll make the sauce for it. Let’s make the sauce. First, add your favorite soy sauce. Then add the vinegar, about the same amount. Then add in the sudachi (citrus fruit). Squeeze one sudachi (citrus fruit). Add a little bit of sugar to sweeten the sauce. Just a little. Then add some minced garlic. Add a little sesame oil to give it some flavor. Bonito tataki sauce is ready to serve. Then, I’d like to pour this over it. [DONE] Okay, it’s done! Itadakimasu Okay, let’s eat! This is returned Bonito’s straw-roasted tataki. Then let’s go like this with these onions. I’m gonna eat this! Itadakimasu It’s delicious! It’s cooked perfectly. If you cook it too much, it’ll look like grilled fish. This is the best way to cook Bonito Tataki! The flavor of the straw is amazing! It’s sweet and delicious even if you roast it with a gas burner and make it into tataki. The straw flavor gives it a very high quality feel. It tastes just like Bonito served at a sushi restaurant. It’s so delicious! The sauce is also perfect. The sudachi (citrus fruit) flavor really comes through. This is a lot of condiments! It’s so good! Bonito should be eaten with condiments! I’ll have like this, with sliced onions! Delicious! And now… It’s a tie-up with Asahi Beer again. This is what I was looking forward to! The silver-colored one! The freshly brewed version! Here it is! The factory-fresh version is It means it was shipped from the factory within three days of production. I think it smells different. Here it is, 7:3. Itadakimasu. It’s good! It’s good! And it’s easy to drink. It just sinks into your throat like this. Of course, the fish should be fresh, but I guess freshness is important for beer too. So I’m going to eat slowly. [Finished Eating!] Gochiso Samadeshita Today, we had the freshest grilled dried bonito and the silvery ones. It was delicious. This factory-fresh Super Dry… This factory-fresh Super Dry is made on the last Tuesday of every month and released on Friday. In other words, today or tomorrow, the day of the broadcast, you’ll be able to enjoy the factory-fresh Super Dry that was made on Tuesday, the 24th of this week! And here’s a little announcement Starting today Next, we’re going to tie up with Asahi San to run a campaign to predict the fish we’ll handle. As a matter of fact, I’ve already done this on twitter before. You can win a silver apron that I always use for video shooting. The apron that says “silver” on it. You can win the apron I always use and 6 cans of this factory fresh Super Dry. Please join us! Super Dry is a company that strives to deliver better products to its customers. I want to see more challenges! After all, they are making it with the desire to make everyone happy! I want to learn from Asahi San’s attitude. I’d like to learn from Asahi San’s attitude and try my best to post videos too. Thank you for watching Bye Bye

▽次に捌く魚は何だ！？キャンペーン　応募はこちらから！
https://www.asahibeer-cp.jp/superdry/cp/201127-201210/
▽アサヒスーパードライ「工場できたてのうまさ実感パック」SPECIAL SITEはこちら！
https://www.asahibeer.co.jp/products/beer/superdry/sendopack/
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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。)

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