旬の「鰹」をすしざんまいの職人が丁寧に「さばいて、にぎります」 ～５枚おろし、焼き霜、タタキにぎり、漬けにぎり～【匠-TAKUMI-】

旬の「鰹」をすしざんまいの職人が丁寧に「さばいて、にぎります」 ～５枚おろし、焼き霜、タタキにぎり、漬けにぎり～【匠-TAKUMI-】

President, what are we doing today? Today, we are going to clean fresh seasonal bonito as “sushi”. “Takumi” — master craftsmanship “Kiwami” — the pinnacle Skill Make tradition with sushi Make joy with sushi “SUSHIZANMAI” The Great King of Tuna Channel Mr. Ogawa. It’s good bonito. The best bonito has arrived. Wow, amazing. Wow, that’s great. I’ll fillet it and make sushi from now. Please do. The pinnacle ingredient: bonito. Today’s master: Seiichiro Ogawa, the district manager of the main office’s store management department Filleted by master. Make a cut with knife from pelvic fin. Cut the backbone with knife from pectoral fin. Turn it over and cut from the tail to the belly. Remove the head and the guts from the fish together with knife from pectoral fin. Make a cut in fish meat with bloody color with knife. Scale around the fins with knife. There are hard fins near dorsal fins, so I focus on that area. Make a cut in both sides of dorsal fins with knife. Cut at dorsal fins and pull and remove it with the knife. Wash away the fish meat and wipe off moisture with paper towel. After making a cut with knife from the belly to the tail, make a cut with it along the backbone. Make a cut with knife along the backbone from the back. Since the flesh is soft, We try to be careful as much as possible when filleting. Hold the tail and cut down along the backbone with knife. Make a cut in the tail and fillet the bottom half. Make a cut with knife along the backbone from the belly. [Points] Not to burden the flesh, fillet it the bone facing up. Hold the tail and cut down along the backbone. Make a cut in the tail and fillet the top half. Carve the fish bone around guts with knife from a different angle of its stream. Since the belly flesh is thin, carve with knife as if lifting it up. Cut it in half and remove the fish meat and bone. Five fillets are completed. I was able to fillet the spring delicious bonito well. [menu] Marinaded bonito sushi　 Bonito tataki sushi Make marinade for marinaded sushi. Put sake, mirin, and soy sauce in a pot and heat. The marinade has just boiled, so I’ll turn off the flame. Stop the fire, let the alcohol evaporate and cool down it before using. Carve with a knife between the skin and fresh of the bonito and peel off the skin. Scrap off the fish meat. Slice it thinly diagonally for pickled sushi. Marinate them in chilled marinade for 5-10 minutes. [For seared bonito] Pierce holes in the skin side with a skewer to make the grill marks. Be careful not to pierce too deeply, so I pierce just on the surface. If you apply too much pressure, the flesh will break. Pierce the flesh of the skin side radially with a skewer. Sprinkle salt lightly on the flesh. Sprinkle more salt on the skin side to ensure even browning. Sear the skin side until it is well browned. Sear the flesh side until the surface changes color. Put in ice water to cool the bonito and rotate the skewer to pull it out. Rub the salt lightly on the skin side to remove excess salt. Remove excess moisture with paper towel. Scrap off the fish meat. Slice it thinly for seared sushi. Made by master. Top with grated ginger and green onion. Put chopped shiso leaves and white sesame seeds on the top. Bonito sushi First, marinaded bonito sushi That looks nice. Amazing. It’s the first bonito of the season and it has a little bit of fat. Next, Bonito tataki sushi Delicious. It’s the best. Today, we filleted bonito and enjoy sushi. How was it? It’s delicious. It feels like spring. It’s a spring fish. You have to try this. Although it’s an early spring bonito, I think it tastes good with just the right amount of fat. Everyone, please subscribe to our channel and give us a high rating. “When it comes to sushi, it’s Sushizanmai.”

今回 さばくのは脂が乗った旬の「鰹」
丁寧な下処理から華麗な包丁さばきによる５枚おろし、そして絶品のにぎりまで
洗練された「匠の技」をご堪能ください

【匠-TAKUMI-】シリーズ
すしざんまいが世界に誇る「寿司職人 匠の技」
プロのさばき方や料理術をお伝えします

ご存知すしざんまい社長の【マグロ大王チャンネル】
ぜひチャンネル登録・高評価をよろしくお願いします
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■目次
00:00 オープニング
01:09 ～さばき～【5枚おろし】
01:50 匠ポイント① 鱗取り
02:49 匠ポイント② 身をおろす
03:55 匠ポイント③ 腹骨をすく
04:22 ～お品書き～
05:48 匠ポイント④ 焼き霜
06:25 匠ポイント⑤ 焼き霜
07:28 ～にぎり～
08:19 試食～エンディング
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皆さまにキュートでチャーミングなマグロ大王の日常と
楽しくて有益な情報を高頻度でお届けします
ぜひご注目ください！
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#鰹 #bonito #寿司 #sushi #寿司職人 #sushichef
#さばき方 #握り #刺身 #sashimi #マグロ大王