【シェフの技】プロはここが違う 火入れテクニック＜サクッと食感＞魚の鱗焼き

【シェフの技】プロはここが違う 火入れテクニック＜サクッと食感＞魚の鱗焼き

Salut! This is Georgero and I’m a chef
In this video, I’m gonna explain a method of grilling called, Urokoyaki
You might find this at a Ryotei (a traditional Japanese restaurant) It’s also called “Matsukasa-yaki” or “Matsukasa-age” Usually, tilefish is used in this method But, I’m gonna use red bream I wanted to use tilefish, but I couldn’t find it For the record, red bream is just fine too and as a matter of fact,
I’ve served it at a restaurant before So, I’m certain that red bream is fine too Let’s clean the red bream first
Shave it off as if you’re removing slime on the surface
(Scales of red bream are light and crispy. They are easier to remove than those of tilefish. Tilefish is best overall) I’m gonna fillet it without removing scales. So, I need to remove guts now Take out the liver carefully if you want to use it in a different recipe You can use livers of rockfish, flounder or Pacific cod in so many recipes Cut off the head after cleaning it
Easiest way to remove the joint part is to twist it like this Clean the bloody part
Then, wipe off moisture thoroughly Now, it’s ready to be cut into 3 pieces However, as scales are still attached,it could be difficult to cut it
You might need some strength You can cut open the parts that are connected to bones with scissors
In that way, you won’t damage your knife When you remove bones, I recommend you should prepare water in a bowl beforehand like this
It’s faster and useful way to clean it Now, it’s time to cut it into bite-sized pieces
It’s still difficult to cut because of scales So, I guess chopping it aggressively like this enables to cut it into fine pieces after all This is something to remember before you cook it Slide your thumb under these scales to make them stand like this It’s quite simple but This process enables oil to get under them
and thanks to that, the scales will be cooked properly and stand even more Also, if the surface is too dry, the scales will stick together and be flat So, keep the surface moisturized until you cook it
(You can spray water over it) I’m sure there are some scales on the flesh.
So, make sure to get rid of them before you cook in order to heat it evenly (You don’t necessarily have to do this, but coating only flesh side with starch
keeps it moisturized and makes it plump) Add oil
Firstly. let me show you how I used to do, which you shouldn’t do I just keep holding it down
This is to prevent it from warping, that is the same technique used in “poele” However, this also prevents the scales from getting up And if you fail to have them get up at first, it’s impossible to un it So, the first step is crucial It’s done now
You can see some scales standing, but it can be better Now, let’s try again and pay more attention to scales
Pour oil over it on a wire mesh The oil temperature is 180℃ to 200℃
As you can see, the scales are standing up It’s important to finish shaping it here In some restaurants, they have an appliance called “salamander”, under which
they heat it and have the scales stand up After shaping it, put it back in the fryin pan and get down to the last process
The temperature should be around 200℃ to make it crispy The scales are fixed, so you can turn it over Adjust the amount of oil before cooking it so that you can properly shallow-fry it even if it becomes warped This is how it should look like
It’s like finishing 90% of the heating on the scales side Just turn it over and cook it shortly as if you disinfect it with the heat Let’s try the first one, which I held down like poele Hmm, it’s alright But one thing I noticed is that some scales are remaining in my mouth because I didn’t have them stand properly
It’s just a little though Then, let’s try the other one
The differences are sliding my thumb under the scales, and pouring oil before I put it in the frying pan The scales look spiky As you can see, the scales are standing up distinctively They look light, don’t they? Could you feel how crispy this is?
This is far more crispy than the first one Because the scales are standing up, the oil went under them and they were cooked well
,which is why they are so light and crispy like rice crackers and I love it The first one tastes good too, so it depends on your preference really But I personally feel you can enjoy the scales more in this one This is so crispy (I’m saying the same thing again and again) Hmm, This is so good (again) Sooo good
I can’t believe how crispy these scales are Alright, that’s all for how to do “Urokoyaki” I hope you like it
The good thing about Urokoyaki is You can enjoy fish scales, that we usually dispose of You know this if you’ve ever tried Urokoyaki,
but you can’t believe how great texture scales add to the recipe You can use tilefish, red bream,and Golden threadfin bream. The fishes you can use are limited
But I strongly suggest you try it I’m already waiting for you in “Urokoyaki World”
I hope this video helps See you in the next vide
A bientot!

普段は捨ててしまう魚の鱗ですが、鱗を活かして楽しむテクニックがあります。
和食では甘鯛の松笠焼き/松笠揚げという技法で、フランス料理ではécaille croustillant (エカイユ クルスティオン)なんて呼ばれています。
今回は金目鯛を使って、作り方を出来るだけわかりやすく解説しました。
やってみた事がある人は多くないんじゃないかと思っていますが、食べると驚きの食感・感動を味わえると思います。ジョージもそうでした。
ぜひ、機会があったら挑戦してみて下さい！

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お仕事のご依頼・問い合わせは下記メールアドレスへお願いします。
georgelabo@outlook.com

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#鱗焼き　#松笠揚げ　#金目鯛