【板前が教える】アジのナメロウの作り方／3枚おろしの仕方・上手に骨を抜くコツ

【板前が教える】アジのナメロウの作り方／3枚おろしの仕方・上手に骨を抜くコツ

One tip here is… This peritoneum also causes the fishy smell. For removing the slimy texture… HORSE MACKEREL
– HOW TO MAKE FINELY CHOPPED HORSE MACKEREL WITH MISO I’m going to make finely chopped horse mackerel with miso. This Japanese dish is called ‘namero’ and it is a quite common dish in Kanto region of Japan. Like I said, we use finely chopped horse mackerel and dress it with miso. It’s said originally fishermen around Minamiboso city of Chiba Prefecture used to eat it. I’m going to fillet this and then chop it together with some condiments and dress it with miso. It goes very well with drinks. So, many Japanese pubs have it as their staple dish. Instead of horse mackerel, you could also use other blue-skin fish like sardine or saury and it will still as tasty as horse mackerel. First remove its scute. Cut off the head. Remove the guts from the stomach. I’m going to fillet it into 3 pieces. Before that, wash it with water to clean the dark-colored flesh, which helps getting rid of the smell. Place the head side on the right and cut the stomach first. Try not to leave backbone on the meat that you’re trying to cut off by feeling the bone with your knife. On a side note, as horse mackerel is very familiar fish to Japanese people, you might think that a big amount is probably consumed here, but actually its consumption is not that much compared to other fish. Squid, tuna and salmon are consumed a lot more in Japan. After you filleted it into 3 pieces, scrape off the ribs. Then, remove the remaining bones with fish bone tweezers. It has ribs only up to here. So, some people just scrape it off up to there. But then the peritoneum will be left here. This peritoneum also causes the fishy smell, so you should make sure to scrape that off too for a nicer finish. Now, I’m going to remove the remaining bones. As bones grow toward tail, pull them toward head so that you can remove them nicely without breaking the meat. If you pull them toward tail, you will ruin the meat. So, if you’re right-handed, put the fillet with the head facing to the right, and pull the bones out toward the head. Find bones by feeling them with your fingertips, but when you do that, don’t forget the cut surface of the head. There should be some bones left there too, so make sure to remove them so that you won’t get bothered by remaining bones when you eat it. Next, I’m going to put salt on them. Putting salt makes water come out from the meat, and this water contains the source of fishy smell, so it helps getting rid of the smell. But the meat gets a slimy texture because of the water. If you take out too much water from the meat, the juiciness unique to horse mackerel will be gone. So, put just a little amount of salt and let it sit for less than 5 minutes. It’s been 2 minutes. Once the fillets are covered in a thin layer of the water, wash it off. How the water comes out is different depending on freshness of the fish, the grain size of salt and the temperature. For example, it takes more time for the meat to absorb salt in a cold place. So, you need some practices to get it right. You could just peel the skin and finish off the preparation, but I usually take this extra step. Put a little vinegar in ice water. And put the fillets in here. This is not only for getting rid of the smell but also for removing the slimy texture it’s got after being salted. So, I make sure to take this extra step for a nicer finish. Then, wipe off the fillets with paper towel. Next, I’m going to peel the skin. We do it in a different way from other fish. Normally, we peel the skin from the tail like this. But for horse mackerel, flick the meat on the head side with your knife like this. Then, pushing the back of the knife against the cutting board, slide it. In this way, you can peel the skin easily. Some people don’t remove the scute. But if you peel the skin with the scute on, scales of the scute stick to your chopping board making a mess. So, I think you should remove the scute beforehand so that you can go on to the next step smoothly. If scales stick to your chopping board, you have to clean it right? So, I think you should make sure to remove it before peeling the skin. These are the condiments I’m using. Miso, citrus sudachi, myoga ginger, ginger, green onion and shiso leaves. You can use different condiments like white leek or scallion if you prefer. I’m going to chop horse mackerel finely first. I usually cut one of the fillets in half like this, and put the back meat aside for now and I’m going to chop it more finely together with the other fillet. Cut this one into about 5 mm cubes. Then, keep them to mix with other chopped meat later. There’s a reason why I chop them separately. I’m going to chop the rest into almost a paste, but mixing these bigger pieces in it makes the texture interesting, which I think makes it tastier. One tip here to make it tasty is to make the cubes the same size. If a big piece like this one is mixed in these cubes, it feels weird when you put it in your mouth. I think odd things existing in a regular manner makes it tasty if that makes sense. It’s the same for sushi. Because there’re differences in sushi rice in a regular manner, such as the flavor, the hardness and the texture, it is tasty. If there was one big grain in sushi rice, it would feel weird in your mouth. So, making all the same size is important to make your dish tasty. Chop the rest finely and keep them separately. Chop the condiments finely, too. For myoga ginger, put it in water after you chopped it to remove scum. For ginger, you can grate it or you can chop it into fine strips like I’m going to do. Some people also put ginger in water saying the flavor is too strong. But I don’t do that. You don’t need to use shiso leaves if you don’t like them. But I like using them. Then, blend the condiments with the finely chopped horse mackerel. I’m going to add miso and chop it all together. If you use miso as is, it’s a little too thick. So, I’m going to add a little amount of soy sauce to make it thinner. Then, add it to horse mackerel, In this way, you can blend it with miso pretty quickly. Once miso is blended all over, chop it all together finely. As for the origin of the dish name ‘namero,’ it’s said it came from a Japanese word ‘nameraka’ that means smooth. But it’s also said it came from ‘nameru’ (lick) because it’s so tasty that people almost want to lick the plate. There’re several views on the origin. Some people chop this very finely. I personally like leaving some texture. Once you blended all together well, add the horse mackerel cubes in. And you just need to dish it up. Taste it and if you feel you need to add a little more flavor, add just a little soy sauce. This will bring out the flavor. Miso can be a little too plain, so in that case just add soy sauce to adjust the flavor at the end. Now, I’m going to dish it up. This type of dish is very difficult to present nicely. Honestly this dish doesn’t look very nice. So, after dishing it up like this, although it already has some condiments in it, I like adding more on the side like green onion and ginger. In this way, I think you can present it nicely. Adding slices of citrus sudachi is also good. That’s it for finely chopped horse mackerel with miso. I hope you enjoyed this video! FINELY CHOPPED HORSE MACKEREL WITH MISO LIKE THIS VIDEO & SUBSCRIBE FOR MORE VIDEOS

板前がアジのナメロウの作り方をご紹介します。アジの捌き方・下処理の仕方から、ナメロウの作り方のポイント・コツまで。

【関連動画】

■アジの姿造りの作り方

■アジの干物の作り方

■魚の基本的な捌き方（3枚おろし／腹開き／背開き）

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■目次
0:00　アジのナメロウの作り方
0:12　ナメロウとは？
1:11　どんな魚をナメロウにできる？
1:24　★アジの捌き方と下処理
1:53　　アジの3枚おろしのやり方
2:18　　アジの日本での消費量は？
2:57　　あばら骨・腹膜の取り方
3:57　　アジの中骨の抜き方
5:06　　塩の振り方
6:21　　酢への漬け込み方
7:24　★アジの皮の引き方
8:08　　アジのゼイゴは最初に取るべき？
8:48　★アジのナメロウの作り方
9:06　　アジのきざみ方
10:08　　ナメロウの作り方のポイント
11:20　　薬味のきざみ方
12:44　　味噌の合わせ方
13:34　　ナメロウの語源
13:54　　どれくらい細かくきざむ？
15:14　★アジのナメロウの盛り付け方
16:28　　アジのナメロウ【完成】
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