A sushi chef prepares ikura salmon caviar out of sujiko salmon roe and shows how to make ikura-don with soy-marinated ikura and how to make miso-marinated sujiko.
■Contents
0:00　Opening
0:28　What is sujiko?
0:53　Differences between sujiko and ikura
1:08　(1) How to make soy-marinated ikura
1:41　How to get ikura from sujiko
2:26　Tips to nicely get ikura from sujiko
3:00　How to remove the membrane from ikura taken out to a strainer
3:46　Relationship between toughness of ikura skin and season
4:20　How to wash ikura with salt water
5:06　Ikura preparation finished
5:10　How to make soy marinade for ikura
6:13　How long soy marinade can last
6:27　The amount of marinade used and the length of time to marinate ikura
7:05　Origin of the word 'ikura'
7:28　How ikura looks after soaking up soy marinade
7:38　How to eat ikura (How to make ikura-don)
8:26　Finished ikura-don
8:35　(2) How to make miso-marinated sujiko
8:40　How to remove blood from the vein
9:56　The type of salmon sujiko are obtained from
10:37　Masu roe
11:07　How to wash sujiko
11:23　How to season sujiko
12:26　Miso used to make miso marinade
12:58　What to do when miso is too thick
13:35　How to marinate sujiko in miso marinade
14:18　How to spread miso and put sujiko
15:20　How sujiko looks marinated in miso
15:55　How to eat sujiko and dish it up
17:02　Finished miso-marinated sujiko
#ikura #sujiko #salmonroe #salmoncaviar #ikuradon #soymarinatedikura #misomarinatedsujiko
[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
amzn.to/36j7iZn
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!