【伊勢エビの具足焼き】ウニソースの作り方やBBQでの焼き方のコツ

A sushi chef shows how to make steamed Japanese spiny lobster in its shell with sea urchin sauce. He gives you tips for preparation of lobster and steaming it as well as how to make sea urchin sauce. ■Contents 0:00　How to steam Japanese spiny lobster in shell 0:30　How to prepare lobster 1:36　What is onigara-yaki? How is it different from gusoku-yaki? 1:51　What does gusoku mean? Where did it come from? 2:08　Lobster after cracking 2:34　How to make sea urchin sauce 3:40　How to cook lobster in gusoku-yaki way 4:33　How to put sea urchin sauce on lobster 5:23　How to wrap lobster in foil 6:00　How to steam lobster with tips for heat level 7:06　Dishing up steamed lobster 8:21　Finished steamed Japanese spiny lobster in shell #iseebi #iselobster #japanesespinylobster #gusokuyaki #onigarayaki [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 [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 https://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!