【すし屋が教える】白子ポン酢・白子焼きの作り方・レシピ【マダラの白子】

A sushi chef shows how to make shirako with ponzu sauce and grilled shirako using Pacific cod's shirako (soft roe) as well as how to prepare it and flavor it. [Related Products] ■Ougon Ichimi 13 g (Jar) https://amzn.to/3gQ6LRT ■Dosho Kombu (300 g) https://amzn.to/3gMHY16 ■Asahi Ponzu 360 ml (by Asahi Shokuhin) https://amzn.to/2KsqZVK [Related Video] ■Sautéed Shirako in Butter    • こんな見た目でも味は絶品？【白子のバター焼きの作り方】   ------------------------------------------------ ■Contents 0:00　How to make shirako with ponzu sauce and grilled shirako 0:12　★How to prepare shirako 0:28　　How to soak shirako in salt water 1:34　　When is the season of shirako? 2:15　　How to cut muscle of shirako 3:54　★How to make shirako with ponzu sauce 4:18　　How to make stock & cook shirako 5:14　　When you need to take shirako out to strainer 5:53　　Dishing up & preparing condiments 6:52　　Finished shirako with ponzu sauce 6:59　★How to make grilled shirako 7:14　　How to flavor shirako before grilling 8:20　　How to grill shirako 9:05　　Dishing up grilled shirako 9:11　What is shirako? 10:13　　Finished grilled shirako ------------------------------------------------ #restaurantopenedoctober2020 #bookonlineapp #shirako #pacificcod #madara #japanesepufferfish #torafugu [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.)