意外と簡単？子持ち鮎の甘露煮の作り方【板前の下処理】

意外と簡単？子持ち鮎の甘露煮の作り方【板前の下処理】

Like this. After filling the crevices of the pot with paper towel, Bring out the shine in the Ayu. In the fall, Ayu with roe become available. Today I’m going to show how to make Ayu with roe. First, I’m going to clean the Ayu by removing the slime from it’s surface. With a pinch of salt in one hand, lightly rub the surface to remove the slime. This is not just limited to Ayu. This is how to remove slime with all fish. It’s very easy for slime to remain in the crevice where the fin attaches to the body. Holding up the fin and rubbing strongly with salt, make sure to thoroughly remove all the slime from the body. Put the Ayu in ice water and remove the salt and slime. When I eat Ayu, I eat the internal organs as well, so gently press the abdomen to push the dirt out of it’s butt. You can remove the slime using a knife. However Ayu with scales attached is more aromatic and flavorful when baked. If this is your preference as well and want to leave the scales on, then rub in the salt and wash it off well. If you want to remove the scales and slime then you can do so by running a knife across the surface well. It is important to note that fertilized Ayu have roe in their stomachs. So if you are too tough with it the stomach will burst. Therefore, be careful to not use too much force or be too rough when handling. When you remove the slime and bake it without glazing it, you skewer it like this. There is movement as it bakes. So skewer it in this shape and bake it. Though there is one more step seeing as this is Ayu with fertilized roe filled in their stomachs, if you bake it as is the eggs will expand and rupture the stomach. So it’s necessary to make a path for the eggs to go. At at this time if you cut into the surface, the swollen eggs will come out a bit. By doing so this, it will also visually look better too. By cutting into the stomach like this, the finished product will look better. Cut here using your knife and skewer the Ayu. Skewering it like this you will be able to see the roe. I think doing so makes it look better, so I’m going to skewer it like this. Once skewered, I’m going to bake it.
When you bake it, it’s not like you bake it over high heat. Bake it as if slowing drying the entire fish. I think it’s pretty easy to control the temperature of an oven. Bake it slowly at 160-170℃(320-338°F) As it is not glazed I’m not going to salt it. Instead, I’m going to bake it as is. When baking, it is pretty easy to burn the fins. If you burn the fin, the burnt part will crumble when you boil it. So make sure to bake it slowly so it doesn’t burn.
Once it’s cooked leave it on a bamboo basket or something to cool down to room temperature. Once it’s cooled down to room temperature, I’m going to boil it. Pour a little water into the pot and add alcohol to it. Then add mirin and only a slightly large amount of brown sugar.
Lastly add the vinegar in a circle. I’m going to dip the chilled Ayu into this broth and cook it. The key to this is the Ayu is soaked in the broth. Also if there is too much space when cooking the Ayu, it will move and collapse. So when attempting this, make sure to try to use the right size pot for this. So it turns out just right. If you don’t skewer the fish, the tail won’t float. If you put it in the pot like this, the tail will float. In regards to skewering it, put it in vertically like this and cook it. If you skewer it then no matter what you do will form a lumpy part. So at times like that, like this. If you roll up the paper towel in the pot and sink it, the fish won’t dance. Fill the gap in the pot with paper towel and start to cook it. If you don’t skewer it, then it’s pretty easy to line them up and boil them side by side. Though if you do skewer it make sure there are not gaps between them and cook it. Of course, the Ayu will float, so I’ll put a paper towel lid on it. Make sure the broth can flow over it all. I’m going to boil it like this cooking it for about an hour. Once it starts to bubble turn down the heat low and let it boil for about an hour as is. The reason behind the vinegar is because it has the effect of softening bones. So by adding vinegar and slowly boiling it, even the bones of the Ayu will become edable. However, by adding vinegar, there is a slight concern the finished product might become sour . Vinegar loses it’s sour taste as it heats up; so you don’t have to worry about that when using it like this. When you turn up the heat make sure to add water and alcohol. So that the height of the broth is not lower then that of the Ayu. Be sure the Ayu is thoroughly soaking in the broth. Make sure to maintain the amount of water. If you add it all at once, the temperature will drop. Make sure to add in small increments and add when it starts to boil again. Once 1 hour has passed, turn off the heat and let it rest as is in the pot for about half a day. By doing so, the sweetness will envelope around the whole fish. It will take some time, so make sure to let it rest a good while. Once you’ve finished letting it rest, turn up the heat once again. Add a little mirin and about the same amount of soy sauce. As is, I’m going to cook it again on very low heat for about an hour. If you add soy sauce on top of the paper, it’s going to be like this and become uneven. Very slowly let it boil down. Eventually the soy sauce will blend in evenly. So don’t worry about the unevenness of the soy sauce on the paper. To make sure the broth doesn’t reduce too much, continuously add a split mixture of water and alcohol. At this time you don’t need to decide yet what flavor you’re going for. This is just the basics of boiling. Very slowly the flavor continues to thicken and develop. It’s very easy for the flavor to penetrate the center. At this point it doesn’t matter that the flavor is light. This is how boiled food is in general. If the fish is fresh then you don’t have to add ginger when you boil it. If the fish is not as fresh then it can at times start to smell bad. So, I think it is good to add ginger at this time to take care of that. Make sure to check it’s freshness and if necessary, add ginger. About an hour later, if you cooked it for an hour the day before and for another hour the day of, which adds up to having cooked it for about 2 hours, from here you’re going to fill it with broth and make Kanroni. Take the paper off at this stage. Gradually boil down the broth to finish the broth. From here I’m going to add more mirin and soy sauce. As it cooks, the broth will boil down until the Ayu reaches the bottom of the pot. However if you don’t put a paper lid on it, of course, the Ayu will float. You might be concerned if there’s flavor build up in side facing down.
I’ve been cooking with a paper lid for 2 hours. There’s for sure a certain amount of flavor in the back. It’s hard for steam to escape with the paper lid on. It’s hard to tell how much of the broth has boiled down. In my case, I took off the paper lid and let it boil down. Once every 10 minutes, ladle the soup like this. If you are concerned about the back floating a little. I think it’s okay to boil it down with a paper lid on. Though by doing so, it’s hard to tell how much the broth has boiled down. If the Ayu’s stomach sticks to the bottom of the pot, it’s boiled down too much. It may unexpectedly start to burn. So monitor it well and make adjustments to it as it boils down until the back of the Ayu is floating half way. If you fill the broth, let the Ayu cool down as is. If you touch it while it’s warm it will collapse. So wait until it’s cooled down, before continuing work on it. When it cools down leave it on bamboo basket or tray like this. Try to maintain it’s Ayu shape as much as possible. So handle with great care. Next, run the remaining broth through the paper like this. Like this I can filter out the roe that spills out. Once doing so, I’m going to boil this soup down at the end. It’s like entwining boiled broth with the Ayu. I want the broth to be a little thick at this time. Add a little more sugar and soy sauce to your liking. From here, boil it down until it’s about half full. If you boil it down, it thickens to looking like this. The Ayu is finished by being mixed with the soup which completes the Ayu Kanroni. By pouring the thick broth on it, at last it makes the Ayu glisten. Afterwards all you have to do is put it in a bowl. I’m going to return the soup back here and again add another Ayu to the broth. In the case there isn’t enough broth, then I’ll return the Ayu here. Put the soup back so that it will flow well when pouring. In summery this is how to make Ayu Kanroni. The key points is that it is boiled with vinegar to soften the bones. The other point is to add flavor to the Ayu by slowly cooking it twice and three times. If you cut the Ayu with chopsticks. It’s easy to cut the bones like this. The head has also become very soft; you can eat it all, even the bones.

板前が子持ち鮎の甘露煮をご紹介します。

■目次
0:00　子持ち鮎の甘露煮
0:20　今回の動画の狙い／概要
0:32　★子持ち鮎のヌメりの落とし方
1:26　　鱗の処理について
2:10　★子持ち鮎の素焼きの仕方
2:32　　卵の逃げ道の作り方
3:05　　串の打ち方
3:40　　鮎の焼き方
4:17　★子持ち鮎の炊き方
4:20　　煮汁の作り方
4:57　　鮎の落とし方
6:47　　火の入れ方・酢の効果
7:20　　煮汁の高さの調整方法
7:45　　火を入れた後の休ませ方
8:05　　味の入れ方（2回目）
9:08　　生姜は入れるべき？
9:40　★煮汁の煮詰め方
11:35　　ザルへの上げ方
12:00　　残った煮汁の濾し方
12:26　　残った煮汁の煮詰め方
14:30　　子持ち鮎 甘露煮【完成】
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