【酒の肴に】子持ちヤリイカ捌き方・煮付けの作り方

A sushi chef shows you how to clean and simmer small spear squid. [Related Products] ■Plate used in the video https://ginzawatari.thebase.in/items/... [Related Videos] ■How to Clean Spear Squid    • 【ヤリイカでイカソーメン】イカを切る際の向きのコツは？【イカの捌き方】   ■How to Clean Firefly Squid    • 【板前が教える】ホタルイカの下ごしらえ・冷凍方法と食べ方   ■How to Clean Bigfin Reef Squid    • アオリイカのさばき方！鮮度の見分け方から薄皮の剥き方・食べ方まで   ------------------------------------------------ ■Contents 0:00　How to clean and simmer small spear squid 0:12　Summary and purpose of this video 0:44　★Cleaning small spear squid 1:02　　What is small spear squid? 1:44　　How to clean tentacles 3:21　　　Part called nidamental gland 4:35　　　How long squid live 5:32　　How to soak squid in sake 6:05　★Cleaning small spear squid’s body 7:14　　Inside the body 7:44　　Preparation for simmering 9:20　　　How to thread squid onto a skewer 8:08　★How to simmer small spear squid 10:13　　How to parboil small spear squid 11:02　　Ideal size of the pot to simmer squid 11:26　　How to make soup to simmer squid in 12:15　　When squid should be put in the soup 13:27　　How long squid should be cooked 13:47　　Dishing up simmered small spear squid 15:15　　Finished small spear squid ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #smallspearsquid #koyariika #simmeredsquid [Recommended Seasonings by Watari] ■Chidorisu 1.8 L https://amzn.to/2GbzKSu Rice vinegar with refreshing flavor ■Mitsuban Yamabuki 900 ml https://amzn.to/3igyY3B Red vinegar with rich flavor ■Sanshu Mikawa Mirin 700 ml https://amzn.to/36j7iZn Aromatic mirin (sweet sake) made from sticky rice ■Inoue Koshiki Joyu 900 ml https://amzn.to/36jydob Soy sauce with strong flavor ■Amabito-no-moshio 100 g https://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) http://ginzawatari.suisin-shop.com/ec/ The knife I actually use ■Chopping board (by Miyoshino Kitchen) https://ginzawatarim.theshop.jp/ The chopping board I actually use ■Dishes https://ginzawatari.thebase.in/ The dishes I actually use ■Chopsticks for Dishing-up https://amzn.to/2NBmFoW ■Fish Scaler https://amzn.to/2YePTMh ■Fish Bone Tweezer https://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 https://line.me/R/ti/p/%40182vttln (To make a reservation, send me your name, date and time, and the number of people.)