A sushi chef shows how to fillet inada (young yellowtail) and make easy marinated inada nibbles.
■Differences Between Buri & Inada (How to Make Simmered Yellowtail with Daikon Radish)
• 【ブリ大根の作り方】プロが教える簡単な方法...
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■Contents
0:00　How to fillet inada
0:13　What is Inada? How different from buri?
0:46　How to scale inada
1:34　How to cut off head
2:07　How to cut stomach and remove guts
2:29　★How to fillet inada into 3 pieces
3:22　What are differences between Inada, hamachi and buri?
4:02　How to cut off a fillet
4:30　Inada are nostalgic fish to sushi chefs?
5:04　How to cut off another fillet (the other side)
5:38　How to remove ribs
6:11　How to remove peritoneum
6:31　How to cut off dark-colored flesh
7:10　How to skin inada
8:30　Tips on skinning inada
9:02　★How to eat inada (How to make nibbles)
9:24　How to prepare marinade
10:25　How to parboil inada
11:30　How to marinate inada
12:48　How long should inada be marinated?
12:55　When should inada taken out of marinade?
13:35　How to dish up marinated inada nibbles
13:56　Condiments that go well with inada
15:28　Finished marinated inada nibbles
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#inada #yellowtail #howtofillet #howtoeat #nibbles #fishing #bakucho #bigcatch
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
amzn.to/2GbzKSu
Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
amzn.to/3igyY3B
Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
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Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
amzn.to/36jydob
Soy sauce with strong flavor
■Amabito-no-moshio 100 g
amzn.to/3cQKhys
Salt with seaweed flavor
[Recommended kitchen utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).
■Knife (by Suisin)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
ginzawatarim.theshop.jp/
The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.
I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.
(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)
■Lunch (1 pm - 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000
■Dinner (5 pm - 10 pm)
Seasonal fish course with drink : From JPY 20,000
(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 15,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included
(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included
Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)
■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan
■Watari’s Line link
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)
Thank you very much for all your support and please keep your eyes out for future videos!