A sushi chef shows how to prepare young horse mackerel and make nanbanzuke, from how to clean the fish and how to make nanbanzu marinade to how to marinade the fish.
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■Contents
0:00　How to make young horse mackerel nanbanzuke
0:12　★How to make nanbanzu marinade
0:52　　What is nanbanzu?
2:10　　Basic recipe of nanbanzu
2:34　★Basic way to fillet young horse mackerel
3:20　　What is 'mame-aji' (young horse mackerel)?
3:41　　Different names of horse mackerel
4:22　　What is 'shima-aji'?
4:42　　How to remove gills, collar bones and guts
6:21　　How to clean dark-colored flesh
6:32　　How to pat the fish dry
7:06　★Preparing green onion and chili pepper
7:32　　How to fry green onion and chili pepper
8:03　　Tips on frying green onion and chili pepper
8:21　　What does 'nanban' mean?
9:00　　Marinating green onion and chili pepper in nanbanzu
10:24　★How to fry horse mackerel
10:37　　How to put horse mackerel in oil
12:09　　How to fry the fish again
12:53　　How to marinade the fish in nanbanzu
13:46　★How to eat horse mackerel nanbanzu
13:59　　How to dish up horse mackerel nanbanzu
14:27　　Condiments for nanbanzuke
15:53　　Finished horse mackerel nanbanzuke
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[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
amzn.to/2GbzKSu
Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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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
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Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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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
■Chopsticks for Dishing-up
amzn.to/2NBmFoW
■Fish Scaler
amzn.to/2YePTMh
■Fish Bone Tweezer
amzn.to/3c8Wccw
[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 16,000
■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.)