これが1尾12万円のうなぎになります。

これが1尾12万円のうなぎになります。

Hi everyone! It’s Kaneko! As for today… I’ve stocked up on amazing fish! Here it is. Alright! It’s called a giant eel. Now let’s start processing. [Cooking Start!] So here’s today’s ingredient. It’s a giant eel. It’s so big. Like this. This size! And this isn’t a giant eel, the kind that grows to a huge size that’s often found in the rivers of Okinawa. This is a giant version of the Japanese eel commonly sold at supermarkets. It weighs 1.7 kilograms. A 1.7 kg live Japanese eel. And it’s from the sea. A very, very first-class eel caught in the Ariake Sea. The price was 120,000 yen. It’s amazing. So the fisherman contacted me and said, “It’s rare to get this kind of eel. Please try.” So I bought it. The price is a surprise, but it’s really rare, so I’m thinking of making a video like this. Let’s observe it while it’s still alive. It’s amazing. It weighs 1.7 kilos. Like this. Look! I’ve all never seen a big Japanese eel before. It’s as thick as my arm. I’m not sure if they taste good when they’re this big, though. I kept this alive for a day. There’s all sorts of things in it. Shrimps. Probably crustaceans. They probably grew up in the Ariake Sea, eating a lot of Japanese mud shrimp. It’s absolutely delicious. What they eat is delicious, so it’s the best. I don’t think all Japanese eels have the potential to be this size. They say it’s a great ability for a human being to weigh over 100 kilos. Just like that, I think there are individuals who can grow up to this size. The ones that can grow this big happen to eat a lot of food and grow up to this size without being caught by humans. Today, I’m going to eat it with gratitude. Let’s start with the giant eels in the cooler box. Alright! If it bites, I’ll hurt. It’s thick and short. It’s beyond anything I’ve ever seen. Then I’ll ice them first. Because it is hard to handle when it’s alive. Well then… Itadakimasu. And put a little water. Alright! I’ll leave it for a while. Okay, so it’s been about half an hour and it’s apparently death. Alright! I think it ready to process. But it’s still alive. It’s got a lot of vitality. I knew it was this big. So today, I’ll use these eels to make eel shirayaki. I think it gives the best taste. And I’ll make kabayaki too. Shirayaki and kabayaki of eel. And for something a little different, eel sashimi. I’ll see how the meat is. If it’s ready, I’d like to try it. Eel sashimi is a bit risky. Eel blood is slightly poisonous. So make sure to remove the blood and eat with risk. I’ll start by removing the blood. I want to eat sashimi, so I’ll remove the blood, the nerves and the entrails. Then I’ll seal it up in a plastic bag and chill it on ice for two days. Alright! Woww I’m so nervous. It’s 120,000 yen, which is about the same as the price of a computer. I can make a video as I’m YouTuber. What kind of people are going to buy this? The purchase price is 120,000 yen. I wonder how much they would charge for this eel if they tried to sell it in a restaurant. The world of gastronomy is really deep. Alright! Let’s start here. I’ll cut one in here. Itadakimasu. It’s a bit of a shocking scene, so I might leave it out a bit. Itadakimasu. Yes, it’s bleeding. Let’s drain the blood and then I’ll take out the nerve. The nerve hole is quite thin. It’s an eel, so no matter how thick it is, it’s still a bit thin. Yes, the nerve rod is firmly inserted here. It has become very rigid. Yes, the nerve endings are done. Next, I’ll split the stomach. Wow, the belly is really thick. The Deba knife doesn’t go in very well. Be careful not to crush the gallbladder. Yes, and then the organs come out. Wow! Amazing. Is the eel liver this big? It’s not the size of the liver in a liver soup. The size of the liver is out of this world too. Here, this is the liver of an eel. I’d like to make a liver soup too. And what’s this here? I wonder if it’s a stomach. And what’s in? Is it fat or egg? Yes, so the entrails have been removed like this. And this is chilled. And then the liver. The liver, but it’s been eating a lot of food, so I’d like to cut off the stomach. There’s still something in there. Look! It’s eating leaves. Fish eat leaves. So I opened the stomach like this. I’m going to take some of the intestines. It’s fine if it’s farmed, but I don’t know what natural fish eat. There’s a chance they’ve eaten something human shouldn’t and ingest it, I’ll take off the intestines. That’s the scary thing about natural products. And this is gallbladder. Gallbladder are big, too. The bitter balls are a little bit crushed. But it’s still tough, with a thick skin. Now I took the gallbladder. Without crushing it. And then scrub the stomatch. Look!There is a lot of slime. Slide it off. Sprinkle a little salt on it. I never thought I’d see the day when I could open an eel’s stomach and handle the slips. It’s like processing the liver of the Anko fish. Yes. Processing the liver is completed. Then I prepare ice water in cooler box and vacuum pack the eels. Then I’ll chill. And the liver too. Let’s move to next two days. Yes, well, two days have passed. Yes, there’s no water leaking out. Yes, it’s so good. It’s in perfect condition. Alright, let’s open this up first. The liver’s perfect, too. It’s so big. Let’s open it up first. I don’t think it’s still moving. I don’t think so. There’s a lot of slime. Let’s reduce the slime a little. This much of slime comes out. Let’s start from the eyes. Alright! Let’s go. Woww, the bones are strong, too. Wow…This is not eel. This hardness of bone. Alright! It’s in here. Put it in here. Woww, that’s a bit difficult. I’m going to slowly cut it into fillet. It would be really cool if I did it in three pieces. I can’t do that. It’s difficult when it’s this big. It weighs 1.7 kilograms. A normal eel weighs about 300 grams, so it’s six times the size of a normal eel. Common sense doesn’t apply. It’s good, it’s good. Alright! And there’s a lot of fat. The fat sticks to the knife. It’s not easy. Wow, I’ve got great meat. This is amazing. Well, this is it.. I mean, the price is great, but the stuff is really good, too. I can’t wait to see it. Woww, the whole body is marbled. It’s natural…and it’s like this….. I’m probably happiest when I’m processing a nice fish. I get so excited. You can’t really see it through the camera, but… Take a look at this. This. Do you see it? The way of the meat goes in. And the way of the fat goes in. This is amazing. This is the kind of fish that people will pay any amount of money for. Today, I’ll make broth from the bones, and make the sauce by myself. I do this every summer, but this year’s eel is special. I didn’t think I could get eel videos with eels like this. The angle of the bone changes a bit around here. The fat is too much for the knife, so it’s not going well. Alright!OK! Look! This is a nice bone. The bone is thick this much. I’ve done a good job. Open up the belly. Look! Then I’ll remove the head. I want to use the head for the broth. The bones in the dorsal fin here are very strong. I think it’s better to take it off. It’s like a conger. But it doesn’t matter. No, but I don’t think so. It’s a bit strong. I’ll remove this one. So, this is the fin. This fin also smells a bit fishy, so I’ll remove it. Then, I’ll remove the bone from the bottom fin. Wait a minute, the knife doesn’t go in at all. I’m using a very sharp knife, but the blade doesn’t go in very far. Alright!OK! Yes! The bottom fin is removed too! Ordinary eels don’t have a belly bone like this. Let’s pull out the belly bone. It’s a bit too big. Alright!OK! Yes, when I have done this far, I’ll grill this one and this. Shiroyaki and Kabayaki. I only need a little for sashimi. I’m afraid so I’ll take this just that much. Just this much. It doesn’t seem to have any blood, so I’d like to eat this center part too. Shall I have some of this area? I’ll take this area. Next … the bone. There’s blood on the bone, so I’ll remove the blood. Then I’ll cut the bone. Then I’ll crack open the eel head. I can cut it off and cook it as it is and put it in the sauce, but… But there are gills in it. I can’t just take the gills off. Shall I cut it off and take the gills off? As the jaw drops, this part of the meat is absolutely delicious, so I want to put it in the sauce. The taste of eel sauce depends on how much eel extract you put in. Yes, the gills have been removed. Then it’s the bony part of an eel. I put it in cold water and let it bleed a little. There’s still a little blood between the bones. I remove as much of it as possible. Then add a little salt. Leave it for 10 minutes. Then I’ll grill the bony parts of the eel. Grill it over charcoal. Woww, it’s going to bring out great soup stock. As expected, even one big eel has a lot of bones. Grill it a little. Yes, it’s grilled this way. It smells really good. Yes. Then it’s time for the sauce. First, 100ml of sake. And 200ml of hon-mirin. Always use hon mirin, not mirin-flavoured seasoning. It’s important to use this. Please definitely use Hon Mirin. It’s a bit expensive, but the taste is completely different. In the first place, I think that mirin and mirin-flavoured seasoning are two completely different seasonings, so let’s use hon mirin. I always put the bones in after letting the alcohol evaporate, but… Well, in any case, the alcohol will be gone after simmering for quite a while. Let’s put in the bones of the eel at this stage. This will bring out the broth from the eels. And granulated sugar. Superfine sugar is fine. But if you use granulated sugar, you get more flavour. Put granulated sugar in quickly. About a handful. Cook it slowly. And when the granulated sugar is dissolved, put the soy sauce. Not light soy sauce, but dark soy sauce. I like doubled-brewed soy sauce, so I’ll use it. If you use the best soy sauce, it tastes better. Then I’ll put the soy sauce. And then simmer it until it thickens. Then put in the bones until it thickens. I’ll take the broth until the last minute. Then simmer until it becomes about half of what it should be. When it thickens like this, it’s OK. I’ll drain it. Make sure to drain until the lasr drop. Yes, now the eel sauce is ready. Then I’ll grill them over charcoal. But I thought it would be a waste of charcoal if I only cook the eels. Before the shoot, I was wondering if there was anything to grill at Weird Fish Dude’s place, and I bought some stuff. Is Weird Fish Dude there? Wow, he’s here! It’s been a while! You’re looking good today. What’s going on? You’re looking good. Always. What are you here to buy? I came to buy something to grill. Something to grill. I’m building a charcoal fire. Maybe some other food? Yes. May be there aren’t… I don’t know if there’s something else. Well, look around. It’s the same as you always have. These are cheap. These are cheap. Four for 1,000 yen. Good morning. Yes, Good morning. It’s the mother’s place, after all. I’m here. Some oysters. Some ooasari. Blue crab. Triton’s trumpet Oh, my God! This is the aquarium like a dream. All of them are iwagaki. Mum…How many of these are there? It’s Giant isopod. They produce a foul-smelling fluid. But they’re cute. Yes, they are. Well… Hamaguri. Hamaguri. Look! Nice hamaguri. They’re really good, the hamaguri of Aichi Prefecture. Hamaguri has an image of them in the early spring. But that’s not true. This hamaguri are amazing. I want to show you. I want to show you the clams of Aichi Prefecture. It’s a video of eels, but there’s also the fact that I just want to eat them. I want to buy some and go home! Hamaguri This is the current hamaguri. It’s really delicious! And it is like the one that the fisherman gave it to me, A listener who I met in the sea in the video of the boat. Amazing coincidences do happen. Hamaguri is famous in Kuwana, Mie Prefecture. But hamaguri from Aichi Prefecture are very tasty. I don’t know if I should be saying this, but… Hamaguri from Mie and hamaguri from Aichi, almost all of which are probably taken by hunters. I don’t think the places are that much different. So please try the hamaguri from Aichi Prefecture! They are really delicious. I’ll grill them, but look at this cross-section. This marbling. It’s a feature I only have to see. I’ll grill it from the side. Alright, it’s so meaty. It’s like cooking a chicken breast. Now I’ll grill the hamaguri, too. Eels and hamaguri are really lavish. The heat looks good. Alright, I’ll do it well. But while I’m grilling, let’s go to sashimi. Eel sashimi is a special kind of sashimi for those who know. I wouldn’t think of making sashimi with ordinary farmed eels. But look at this. I’d love to eat sashimi like this. I might not even be able to taste it anymore. Alright! So this is what an eel looks like. I’ll try cutting it. What’s the best way to cut it? But it’s still bony. The bones are a little bumpy here and there. I think it should be sliced thinly. I think this is about right. I suppose it’s like eating with bones. Ummmm. It’s bled out well, so I think it’ll be fine. Alright! OK! Yes. Sashimi. Let’s rub some wasabi on it. I like my shiroyaki with wasabi and soy sauce. Use real wasabi, not a tube. And such fine wasabi. Shall I put it on the side of the sashimi? It’s said that the shelf life of this wasabi is 30 minutes after grinding. I’d like to have it freshly ground. The hamaguri looks good. I knew it wouldn’t open because it’s hinged. Because it doesn’t open, this shell seals it so well that it can be cooked all the way through. And the tasty juice doesn’t escape, either. I recently learned how to cook it this way. Then I’ll serve the hamaguri like this. Alright! Wow! It looks delicious. It’s good to have peculiar taste. Today, I’m going to serve it without butter or soy sauce. Yes, the charcoal grill of hamaguri is completed. The eel is getting good. They’re so thick, they don’t get much heat. But the sauce would be better if it were a little more charred all over. Just grill it a little longer. It’s hard to grill. I should have skewered only here. Alright, it’s cooked well. Let’s put some sauce on it. Let’s try this one as shirayaki. The best part of the middle. Brush the special sauce on. Wow, it smells good! I can’t get enough of this smell when the sauce falls on the charcoal. Apply a light coat firmly. Then turn over the back side. Paint the skin side. If I don’t do it quickly, it will get burn. Hurry, hurry. Okay. Alright! It’s ooks good. And I’ll brush about 4 times. I’m going to give it a good, strong seasoning. Yes, OK! Yes, so it’s grilled. There’s also rice in the multi-tiered food box. First, add a little sauce to the white rice. It’s delicious just for this. The broth from the eels. It’s not bad, but here’s some eel steak. The eels are cut with a heavy knife. Alright!OK! Then put it on the rice bowl. Woww, it’s all falling apart. I know it looks a bit awkward, but forgive me. Then pour the sauce over it. And garnish with Japanese pepper leaf. Here, unajyu is complete. [DONE] Okay, it’s done. Itadakimasu. Alright, let’s eat then! This is an unajyu dish made with an eel worth 120,000 yen. Shiroyaki. And here’s the liver soup. I made it! All you have to do is add the cooked liver to the broth from the dashi packet and a dash of soy sauce. Look, it’s this big! The liver is as big as an oyster. This is hamaguri. I’m looking forward to it! Where should I start from? Let’s start with the hamaguri. I’ll start with the hamaguri. Umm. Delicious! This might be the best way to grill it. The flavour is concentrated. The juices don’t escape. It’s delicious. Ah! I forgot something. Good, I’ve noticed. There’s sashimi eel. Sorry, I’ll get to it first. Ta-da! The silver one. As for oday… Let me go first. When I’m filming with charcoal, I want to drink it as soon as possible. This Itadakimasu. It’s delicious. I can’t get enough of it. So, a bit of eel… I don’t know what to do. I’ll start with kabayaki. I really want some of this. This way. It looks delicious. Itadakimasu. First of all, just as it is. Woww What’s this? Delicious! Woww The fat is so smooth. This is eel, but it’s not eel. The skin is delicious. Ah! That’s amazing. I’m going to eat it without saying a word. This is hard to report. First of all, there’s the bone, but I don’t mind. Why? It’s so big, I thought I could feel the bone when I was cutting it. It doesn’t bother me. It’s delicious. It’s too clean. Farmed eels have that smell of something. The smell of eels is a bit muddy. That’s the flavour, but there’s no muddiness at all. But it does have the flavour of eel. When it is eaten, obviously it is eel. But it’s nothing like the eel I eat all the time. I wonder if this is the original smell of eel. This is so good, I’d like to eat it every day. I’m a bit surprised. It’s quite sweet. And the meat is so thick, I don’t feel like I’m eating eel. It’s more like eating a bowl of something similar to eel, but it’s definitely very tasty. Why this sense of wonder? When it’s this thick, you think it might be a bit dry. It’s not dry at all. But it’s not greasy. That’s why I can shovel it in. If it were dry, I’d be like, “ummm”. But it’s really juicy. The more I chew, the more fat comes out. This is really delicious. Shall I have the liver soup next? Liver soup. Wow, it’s delicious! It smells like liver. Shall I go for the liver? I’m a bit scared, to be honest. Itadakimasu It smells a bit like something. Liver soup is good because it’s a tiny. If it’s this big, it’s not suitable for a liver soup. It might have been better to boil it, put sauce on it and grill it. The liver soup was a failure. Next, let’s go to Shiroyaki. Shiroyaki with wasabi and soy sauce. Wow, it’s crispy! I’d like to try the skin too. Alright! The fat in the skin is amazing. Put a little wasabi and soy sauce on it. Let’s go with this. Itadakimasu. Wait a minute! Shiroyaki’s terrible. It’s all over the place. This one’s potential is unbelievable. The fat is so beautiful. Why don’t the bones bother me? I know I keep saying this, but it’s really strange. Why? It’s delicious! Shiroyaki is amazing. It has no tendency at all. I love the aroma that escapes through the nose. Umm. Delicious. Let’s go next. Eel sashimi. The way the sashimi is done is amazing. Put some wasabi on it and eat it. It’s so crunchy. The sashimi is delicate. There’s a slight tingle on the tongue. Sense of some reluctance. I’ll stop at one piece. I’ll eat this again in a different dish. Eel sashimi might not be very good. I heard it was delicious. But I don’t think I need to go to the trouble of eating it as sashimi. It’s like that. But kabayaki is delicious. It’s amazing. It’s delicious. The sauce is too good. The sauce is.. Great. Okay, I’m gonna go eat it slowly. [Finished Eating!] Thanks for the meal. So today, I used a Japanese eel worth 120,000 yen and made shiroyaki and kabayaki. And liver soup. And I made sashimi, and it was delicious. Especially the kabayaki was delicious. It’s really tasty! It changed my concept of eels. Even people who don’t like eels can eat it. But eels sold in supermarkets are also very tasty. It’s a different kind of food. Well, but if I had to pay 120,000 yen, I wouldn’t need it anymore, to be honest. 120,000 yen is a bit expensive. I’m sorry to the fisherman who gave it to me, but thank you so much. It was a great experience. Eels from the sea taste completely different from eels from the river. It was delicious. 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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