タコがぁああああああ！！

タコがぁああああああ！！

Hi everyone! It’s Kaneko! The main ingredient of today is this! Oh! There it is! So many! It’s easy to see, the prices are written on the styrofoam. This is very helpful. I’d like to lift them out of the net and check them, But octopus and clams get very damaged once they come into contact with the air. I don’t want to take them out of the water if they are not bought. That big one is great. It’s 6,300 yen. This one’s 6,600 yen. I think they’re priced by size. Let’s buy it. I’ll get this one. *Going home* Alright! It’s Common octopus. Let’s start processing. [Cooking Start!] Once again today’s ingredients are here! It’s Common octopus. I really wanted to do an octopus project on my own boat, But there’s not many octopus this year, and it’s not easy to catch. And when I do catch them, they’re tiny. So I bought this big octopus! And there’s one dish I want to make with this octopus. That’s octopus rice! In a clay pot! The reason why is because I went to a Japanese restaurant the other day and met some really good octopus rice. And I thought, ‘Oh, there’s such a fantastic way to make octopus rice! I’d like to try making it today. I don’t know if it will work, but I want to try it. I’m still going to try a bit of an upgrade battle. Alright! Then I’ll start tightening with this raging octopus. Itadakimasu Could I eat it well? Now, if I put this out, that’s the last of it. Before that, I’ll get some ice water. In the water… I’ll put the ice. Well, come out. Wow, it’s angry. It’s changing colour and it’s angry. Woww. Woww. Woww. Woww. It’s coming out. It’s coming out. Oh my my my my…. Woww!Look! It’s so mad, the head’s all swollen up. Been 3 years! Kaneko Vs Common octopus! Where are you going? Omg! Omg!Omg!Omg!Omg!Omg!Omg!Omg!Omg! Where are you going? Alright! Just a little tightening. First, turn its head inside out. That should weaken it for the most part. Turn the head over and remove the organs. It’s a big one, so it’s hard to weaken it with just this. Alright! Now, I’m going to remove the gills. Alright! Oh! It’s all settled. It’s a lot quieter now. And now, the liver. I’ll remove the liver. Oh no, it spit out the ink. Then, between these two, here… Put the knife in here. It’s getting tighter. The colour has turned white. The octopus is healthy, so it still moves. OK. Then put it in ice water. It’s tightened up cleanly. Then put it in the ice water for 10 minutes. Okay, then I’ll prepare the rice. I’ll use Yukitsubaki today. Products of Uonuma, koshihikari. Umm. Looks delicious. Shall I cook three cups today? One cup. Two cups. Three cups. Pour it in quickly. Throw all first washed water. Soak it in a little water. Then take out the octopus. It’s perfect. It’s still alive, it’s still strong. Then put a lot of salt here. And I’ll rub it. I can’t catch an octopus this big. Really. Even if you catch an octopus now, it’s really tiny. Tiny octopus are tender and tasty, but there are not enough of them in the country these days. So it’s not good to catch too many tiny octopuses. That’s why I didn’t care about fishing this time. I don’t care about fishing anymore. I’m more attached to the fish I catch, and it’s better. But fisheries resources are important, too. I’m going to do a bit of balancing here. Trying to apply it well. To become tasty, to become tasty. Let’s rub it in with love. This salt rubbing is the most important thing for octopus. Yes, I’ve rubbed it in a lot and got rid of the sludge. Then wash it in water. Then cut it into pieces. First of all, let’s remove the head. Now I have only the legs. And then the legs. That’s right. Leave three big ones raw. Then I’ll boil the head and the legs. And rather than boiling them, I think of it as making soup stock with them. At first, this is kombu dashi. First of all, I’ll make soup stock with kelp. Then, the head is big, so cut it in half. Let’s eat the end. I’ll have the octopus sashimi. Umm. Delicious. Octopus for this time of year is the best. Yes, and take it out just before it boils. Yes, when the tasty kelp broth has been extracted… Here is the head of the octopus. The kelp broth is gradually turning reddish white. This is the broth of the octopus. Then I’ll put the legs in as well. Like this! Boil the octopus in the kelp broth. Now the octopus itself has kelp broth, and it tastes good. And I can use the broth from the octopus without wasting it. It’s a very innovative cooking method. Boiling in kelp broth is a surprisingly good idea. Alright, boil it in this for 5 to 8 minutes. And then this octopus. Oh! It’s still alive. I’ll cut it into thin slices. This is how thinly I slice it. About as thin as an octopus shabu. I’ve already cut this much point with a good sharp knife. Thinly slice with the skin and suckers still attached. I think octopus rice is usually sliced into chuncks, but I’ll cut it into thin, thin slices. You’ll understand why I cut it so thinly later. It’s a nice octopus, by the way. It’s got a nice body. Wonderful. So, the octopus is looking good. Look! The kelp broth has already turned bright red. The octopus broth is coming out well. Umm, smells good. Boiled octopus looks good, too. Alright!OK! I can eat this separately with octopus, sashimi, fried octopus and many other things. Today I’ll use this octopus dashi. This beautiful wine-coloured one. This is the main dish. Let it cool down a bit. Yes, I’ve cut it, a lot of thin slices. Then put them in the fridge. Yes, now the rice soaked in water. Soaked for half an hour. Then I’ll drain it in a colander. Let it drain a little. Then strain the octopus soup into a colander. This is the soup stock. Then use this soup stock as a base to make the soup stock for the octopus rice. Put 350 cc of octopus and kelp soup stock in a bowl. Let’s drink some. It’s a little salty, but delicious. There’s a lot of salt in it, so I don’t need salt. Then add 1 tablespoon sake. 1 tablespoon light soy sauce. And a teaspoon of sugar. Then mix it all together. I’ll taste it. It’s good. Ok, ok. Now the broth for octopus rice is ready. Then put the rice in the earthenware pot. But 300 cc is a bit low for 3 cups or 3 cups of rice. I’ll add another 150 cc. I think it’s about 500 for 3 cups of rice. And add a little more seasoning as well. Then make shredded ginger. Then add 500 cc of the stock to the 3 cups of rice. I think this is probably enough. Then put a piece of kelp in there. Then put in the shredded ginger. I would like to add octopus here, but I don’t. Cook it in this way. Put the inner lid on, put the lid on and bring it to the boil. I wonder if it will work. I have a 50% success rate with rice in earthenware pots. Today I want it to work. First I’ll bring it to a boil, then turn the heat down to low and cook for 10 minutes. After 10 minutes on low heat, turn off the heat and leave it for 15 minutes. That should work out about right. Well, if the rice is too hard or too soft, that’s fine, too. Well, I just have to use that failure as a learning experience to get good at it again. In the meantime, I’ll make octopus. The fire is burning right through. I wonder how octopus boiled in kelp broth will turn out. It’s not frozen. I think it’s quite crunchy. Itadakimasu. Delicious! I can’t get enough of it. Summer is for octopus. Yes, the octopus is ready. Yes, and do you hear that? That’s the sound of it boiling. Now that it’s boiling, let’s turn the heat down to low. And now I’ll keep it on low heat for 10 minutes. 10minutes … this is important.. I’ll leave it for 13 minutes. 13 minutes. Look! It’s boiling. Let’s keep 13 minutes on low heat. It’s now been 11 minutes. And the smell has changed a little. I think there’s a faint smell of something burnt. Shall I turn off the heat? I’ll stop it after 11 minutes. From here, keep 15 minutes. with the residual heat fluffs up the rice. This should work. Okay, so 15 minutes have elapsed. Alright! I’ll open it up. Here. Is it working? I’m so excited. Here! Ohhhhh, how’s that? Is that working? It’s going really well. Then take out the kelp. Woww It’s going really well. Let’s mix it up a bit. Oh, the bottom looks good too. Oh, it’s a bit burnt, it’s great. And here’s the octopus, the thinly sliced octopus. Thinly sliced octopus. Put it all in. And then mix it in. Mix it in, and then use the residual heat of the rice to cook the octopus. That way, it’s not overcooked, just the right amount of tenderness. It’s called octopus rice, which is a bit rare octopus. I was shocked when I had this at a Japanese restaurant. I was shocked when I had it at a Japanese restaurant, and I thought, ‘I’ve got to make a video of this. I wanted to make it today, so I did it! Wow, it turned out really well, even the burnt is a bit too burnt here, but that’s to be expected. Basically, it went well. Look, it’s mixed like this. Once the octopus is cooked, it starts to turn round. So, with the octopus chunck, it doesn’t get cooked, So it’s important to slice it thinly like this. Now the octopus rice is ready! [DONE] Yes, then it’s done! Itadakimasu. Alright, let’s eat! This is the octopus rice. It looks a bit raw, but it’s cooked properly. It’s cooked in a rare way. Common octopus cooked by residual heat. Well then… Itadakimasu. Umm. Woww. It’s so good! The octopus flavor hasn’t escaped! And the rice is really good too! The rice with octopus broth and kelp broth alone is good enough! Umm. The rice alone is delicious. But when I eat rice with this exquisitely cooked octopus, it’s the best. Umm delicious! Delicious! It’s so good! The only thing I would say is that this raw octopus is a bit salty. It might have been better to rinse it a little more or removing the salt after blanching thoroughly. A little salty. I like it this way, but when I ate it in a Japanese restaurant, it was a little less salty. It’s difficult to salt this octopus. If the salt is too loose, I can’t get rid of the sliminess. And if I wrinkle the salt, the salt easily gets into the octopus. Salting octopus is surprisingly difficult. Umm. Delicious! Next, chunck octopus. Dip it in soy sauce. Itadakimasu Umm. Delicious! Octopus is really good this time of year. Octopus is good all year round, but I wonder if octopus in summer is really good this time of year. The meat is packed tightly together. It’s got a great flavour. Umm. It’s so delicious! Okay, so today I’ll have octopus rice and octopus slices. I’d like to do drink this. Ready! Ta-da! The silver one! Octopus and silver go well together. I’m keeping the silver one even colder than usual today. I think I’ll have with the mug soon. But in summer I like to drink beer in a cold beer mug like this. 7:3 in a beer glass today. Itadakimasu Delicious! The silver one goes well with the slightly salty octopus. Delicious! I’m going to eat slowly then. [Finished Eating!] Thanks for the meal. So, today I made octopus rice using octopus, which is in season now, That type of octopus rice is quite unusual. The key point is to use fresh octopus that can be used as sashimi. Not frozen ones, but live ones. I cut it into thin slices and add heat in the residual heat. And make sure you have enough broth for the octopus. Octopus rice, in which raw octopus and rice soaked in broth are cooked in a single pot. It was really good. It’s seafood so it was a bit salty this time. It’s very salty, so if you’re making that one, don’t rub the octopus with salt. You can also use flour, potato starch, sugar… Use a method other than salt to remove the sludge from the octopus. I thought it would be better to make it with salt and adjust it accordingly. If you go to the market, you can find octopus that’s still alive. If you can find a fresh octopus, please try this recipe! It’s really good! Thanks for watching today! 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。)

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