【驚くほど旨くなる】アジのなめろう完全ガイド/このひと手間で味が激変！プロの裏技レシピ【Japanese food/Japanese cuisine】
[Music] Hello, this is Pierre, head chef of Toru Ryoriya . Today’s episode was filmed during business hours, so I’ll be sending it to you with a voiceover. First, before I explain the dishes, let me give a brief introduction to this channel. This channel introduces seasonal fish caught in Japan, particularly in the Shonai region, throughout the year, with explanations on how to prepare them, as well as sashimi and other dishes. Please subscribe to the channel so you don’t miss the latest information. Today’s episode is a must-see for sake lovers: Let’s make delicious namero. I’m sure many of you are familiar with namero. Basically, it’s made by finely pounding fresh fish and mixing it with miso, soy sauce, and other condiments . Apparently, the name comes from the fact that it’s so delicious you’ll want to lick the plate . Yes. Some of you may have already guessed , and that’s right. The freshness comes from miso. Namero made when the fish is at its peak freshness is incredibly delicious. By the way, when this namero is grilled, it’s called sagayaki. Also, if you sell namero as rice, it becomes a dish called namerodon. Simply put, it’s easy to understand if you think of it as coming from the fishermen who made it on their boats . Yes. At first glance, namero might seem a little expensive and difficult to make at home, but that’s not the case. There’s a video playing right now. Have you heard of this “sekikiri cutter”? It’s so amazing, I highly recommend it. I found out about it because a cooking YouTuber uses it. That YouTuber is a top chef, and he has this, a green onion cutter that can easily cut into chunks, that ‘s sold at Daiso. When I heard about it, I wondered if it was a bad idea to use it, but it saves a lot of time. I love the phrase “time-saving,” so I decided to use whatever I could, and I immediately left it out . Using these kinds of tools makes it really easy to make at home. Buy some fillets, chop them roughly, add ginger, green onions, aquarium, garlic, and sesame oil. And, well, you can make it miso flavored , or some people even soy sauce flavored. Honestly, there aren’t really any rules . I guess the key is to season it heavily so it lasts . So, you know, make some rules and give it a try . And, you know, the amounts of the condiments are also fine, so you can use whatever you like. I ‘ll include some recipes in the description, but basically, you can use whatever amounts you like. So, I’m overdoing it now, but I can’t remember how many pieces I used. I think I use about 10 leaves, which is a good number for a smooth texture, but if you start by adding less and it seems like it’s not enough, you can just add more later and keep repeating the process . Yes. And this ginger, you can use whatever amount you like. There’s no point in thinking too much about the details, you know. There’s no point in thinking too much about it. Yes. And this sparking, this is the miso that’s sparking . As I always introduce, this is Barno’s miso in our Shonai region . It’s the standard miso at our shop. Yes. We’re always grateful for it. Yes. So, for this, well, I thought I’d decide on the amounts and make it, so I measured it out, but I’ve kind of forgotten how many grams I put in. I think it was probably around 100, but I’m using a good number for a smooth texture, so I just add what’s missing, so I think it was probably 100 , I’ll remember later. So, if you just add the miso to the ingredients as is, it’s a little hard to mix, so first put the miso on a separate stick and add a little bit of water . Adding water makes it easier to mix. So, how do you add that moisture? In my case, I add mirin. Add a little bit of mirin. Yes. This sukoshi is miso, right? By using this mirin, you can soften the saltiness of the miso a little, and the sweetness of the mirin helps to round out the flavor. Then, use a rubber spatula to mix well . By mixing this well, the fish will become more sticky and delicious. Yes. So, earlier, I forgot to mention this, but we chopped the fish at the beginning. The fish. If you want it to be stickier when you chop it , I recommend chopping it finely. I cut it into fairly large pieces. I wonder. I wanted the fish to be eaten in chunks, so I didn’t chop it up too finely. It seems like the flavor was a little weak after all. But I think it’s fine this way. I always do it this way, and if I make it too strong at first, it’s hard to dilute it down. So I made it a little less and added it later. I don’t remember how many grams I added. I don’t remember, but I think it was probably around 10g or 30g, which is a nice number . So, there was some food in addition to the miri just now. If you add too much miri, it becomes too sweet, so I replaced the miri with food halfway through. So, how does it taste? Hmm, is it the best it can be? It’s delicious . You know, when the flavor hits the spot, it feels amazing . Wow, it’s the best. It’s the best. Add white sesame seeds, if you like. [Music] And I sometimes add a little sesame oil to bring out the aroma. All that’s left is to mix, mix, and mix until it’s done. Yes. Then, arrange it like this and it’s finished. Now, let’s eat it. [Music] Okay, let’s eat. [Music] Mmm. So delicious. Mmm. Wow. Wow, this moist and sticky flavor. It’s exquisite. And these condiments add a nice accent. Take a look. This, hmm. It’s great to put on rice or as a snack with alcohol. [Music] Yeah. Yeah. Yeah. Mmhmm . Easy. Anyone can make this great snack in no time, so everyone should definitely make it . Yeah, yeah, yeah. Well, we’re done. Well, we’re done. No matter what you say, it always takes time again . Cutting it up like this, filming the video, oh, stopping the video, filming the video , it really takes a long time. Yeah. Well, first of all, I think today will be a great success. So, let’s have a toast. I know you’d like to have the usual toast with alcohol, but I think it would be better if we had a toast with coffee. Yes. But I’m thinking about it. Yes. So, that’s all for today’s preparations. [Music] As always, thank you for watching. Well, see you next time. I learned that I looked strong. Thinking about it now, I won’t be coming again. [Music] [Music]
なめろうは新鮮で刺身にできる魚で白身魚や青魚等あればなんでも作れます！
本日はアジを使ったなめろうレシピです。
新鮮な鯵の身を細かく叩き、味噌・生姜・ネギ・大葉などと一緒に混ぜ合わせた、房総半島発祥の郷土料理です。漁師が船上で手早く作って食べたのが始まりで、ご飯のお供や酒の肴にぴったり。叩くことで旨味が凝縮され、コクのある味わいが特徴です。
それでは本編をどうぞ〜
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00:00 オープニング 三枚に下ろしたアジの中骨を取る
00:45 アジをざく切りに、薬味も全てみじん切りにする
03:37 料理工程 その２ 味噌を入れて味付けする
06:39 実食 なめろうを食べます
07:37 おまけ 撮影を終えて
08:39 エンディング
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ぴえーるです。いつもご視聴ありがとうございます。
チャンネル登録・コメント・高評価していただけると有り難いです。
このチャンネルは、一年を通じて旬の魚の捌き方や刺身の作り方を、解説を交えながらご紹介しています。
また、普段お客様には見せない厨房の仕込み風景、料理人の仕事風景などを公開していく予定です。
【チャンネル登録はこちらから】
https://www.youtube.com/channel/UCfsgzmXpXiFHPKuJ0YAVRkg
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welcome to this program
nice to meet you. I’m Pierre. I work at a Japanese restaurant.
I am proud of Japanese cuisine, which is loved by people all over the world.
I started this channel because I wanted people all over the world to see the amazing food I always make in my restaurant kitchen.
I hope you enjoy it.
thank you!
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動画内使用フリー素材 BGM:
Special Thanks to
“ふぁいの音楽置き場” 樣
https://youtube.com/@fai_musics
“トーマス大森音楽工房” 樣
https://youtube.com/@FM_ThomasOomori
“独り音様”
https://az-ho.org/
【連絡先】
chef.pierre4124@gmail.com
Instagram→https://www.instagram.com/chef.pierre4124
Twitter(X)→https://x.com/chef_pierre4124
#料理人ルーティン #料理動画 #捌き方 #japanesefood #japanesecuisine