かえしでぶり照り定食🐟試してほしい和食の万能調味料は強い味方｜きゅうりとキャベツの即席漬け

Introducing yellowtail teriyaki using kaeshi. Kaeshi can be used not only for teriyaki but also for simmered dishes, soba broth, rice bowls, and many other dishes, so making a larger batch can save time and is a strong ally in the kitchen. Moreover, when aged, it becomes truly delicious and elevates the taste to the next level! 00:00 Opening 00:16 Making the kaeshi 02:51 Garnish vegetables, preparation of yellowtail, etc. 08:42 Instant pickles seasoning 09:36 Grilling the yellowtail 12:05 Plating 16:08 Ending 🔸 Hon Kaeshi Hon mirin: 80ml Sugar: 80g (use coarse sugar) Soy sauce: 400ml *Use your preferred type of sugar. 🔸 Yellowtail Teriyaki (for 3 pieces) Yellowtail: 3 pieces Salt: a little Sake: a little Flour: as needed Oil: as needed Kaeshi: 2 tablespoons Sake: 1 tablespoon Water: 2 tablespoons or more Sugar: 1/2 teaspoon *If reduced too much, it becomes stronger. Be sure to taste and adjust to your preferred strength. 🔸 Instant Pickles with Spring Cabbage and Cucumber Spring cabbage and 1 cucumber, total 170g Salt: a little Chicken stock granules: 1/2 teaspoon Sugar: 1/2 teaspoon Soy sauce: 1 teaspoon Sesame oil: 1 teaspoon 🌸If you enjoy it, support us with a subscription and a like here↓ ▼Subscribe to the channel    / @kanaderukitchen   ▼About kanaderu kitchen Japan has such delicious food! Welcome to kanaderu kitchen. This is a cooking vlog mainly featuring Japanese food and local dishes. While learning about many dishes, we want to keep the excitement of "What should I cook today?" just like in the old days. #BuriTeriyaki #BuriTeriyakiRecipe #TeriyakiYellowtail #kanaderukitchen