今しか食べられない、激安で激ウマな意外な食材はこちら！

今しか食べられない、激安で激ウマな意外な食材はこちら！

Hi everyone! It’s Kaneko So today I’m here to buy those cheap and delicious ingredients that start to appear around this time of year. I wonder is it there. It’s cold Good morning Good morning Do you have it? I saved it. Seriously. Seriously. It’s got your name on it, and I put it in here. This. It’s raw seaweed. It’s the softest. That’s what I came to buy today. 2,500 yen. Yes, sir We’re going to do that today. Shabu-shabu. Right Am I right? It’s really good. Okay. Bye Let’s get some Splendid alfonsino, too, since Raw seaweed is not enough. I bought a lot. Okay, let’s go home. *Going home* I’m home. The main ingredient of today is this! It’s Raw seaweed and splendid alfonsino. Let’s start preparing! [Cooking Start!] The main ingredient of today is this! It’s Raw seaweed and Splendid alfonsino. I’ve bought some raw seaweed. It’s really the first raw seaweed. When people think of seaweed, they think of green seaweed, right? That green seaweed is heat-treated seaweed. Raw seaweed is actually a dark brownish color. The actual raw seaweed has this dark brownish color. The season is from winter to spring. But the seaweed at the beginning of the season is very tender and delicious! I wonder if there are too few of them this year, but I don’t see them in supermarkets. So I asked Henna Sakana Ojisan to leave some for me. There is the best way to eat the first seaweed. It’s called seaweed shabu-shabu! The ingredients are simple, the price is low, and it’s delicious! It’s a dish with all the good things! I’m taking a video to introduce it to you. The structure of raw seaweed is as follows There is a single stem in the middle, and from there, flakes of seaweed grow like this. As you move toward the base, the fluttering disappears, and the stalk is all that remains. At the bottom of this stem, there is a root of wakame (seaweed) that looks like a brain! That is Mekabu (root of the wakame seaweed). You can find it packed in supermarkets and convenience stores. It’s gooey and delicious when poured over rice. Today I bought some new wakame seaweed without the Mekabu on it. The first thing to do is to wash the Raw Seaweed. Raw seaweed is a lot dirtier than you think. See? Like this, there’s a little mud on it. There may be small shrimp-like insects that live in the sea. We’ll wash them off. It’s just like preparing wakame seaweed by washing it clean. Soak each piece in water like this, and then add sake to the water. Squeeze the water out with your hands while scrubbing the dirt away. This is how you clean off the dirt from the wakame. It’s like this. I keep doing this over and over again. You can get a lot of dirt just by washing one piece. So, the seaweed is rather dirty. Now that the seaweed has been washed, it’s time to cut it. When cutting, first cut off the stem part. Remove the stems like this, and leave the leaves alone. After cutting like this, arrange the pieces and put them down. Now the stems are cut off like this. You can also slice the stems and eat them as shabu-shabu. The stems are also delicious boiled. Today, we’ll just shabu-shabu the leafy part. Then, arrange the leaves like this, and make them into sticks like this. Then, prepare a plate and cut it into bite-sized pieces. If it’s too big, it will stick to your throat. I think this size is easy to eat. Cut it into pieces, one by one. Today, we’re going to serve it on a boat moat. Just wakame seaweed would be lonely, so I added enoki mushrooms. And potherb mustard. Potherb mustard And tofu That’s it! Wakame shabu-shabu is ready! Then, I bought Splendid alfonsino, too. So let’s shabu-shabu that too! I’m going to grate it for shabu-shabu. I had all the gills, organs, and scales removed today. I’ve been a bit sweet on them today. Grated in three pieces as usual. I knew it was fatty. It’s good to choose a fish with a plump belly and a chubby back. I was able to get a piece off. You can get a lot of fish even at this size. We’re having a hard time catching fish at the moment, so fish are expensive. Splendid alfonsino cost 3,500 yen a piece. Normally, you can buy them for about 2,000 yen for this size. Fish are pretty expensive right now. Like this I’ll cook the head and bones later. It’s so fresh! I’ll pluck the belly bones. So the fish is unloaded, we can start removing the bones. There’s only so many bones in the Splendid Alfonsino! One, two, three bones. There’s usually three to four bones in it. Just remove this part and you’re good to go. Then, cut it into pieces for shabu-shabu. First, cut it in half. Then cut it in half, with the skin on, for shabu-shabu. I’ll use this cool plate. I’ll cut the skin into pieces about this size. Let’s go like an iron chain. Bend it a little and put it on the front. Cut it, bend it a little, and put it on. Cut it. Bend it. Put it on. [DONE] Okay, it’s done. Itadakimasu Okay, let’s eat. I’ve already prepared the kombu broth in the pot. Remove the kombu. Put in the tofu. Then add the wakame seaweed. The color will change in an instant. Here we go. Ready. Ready? Here we go. One second and it’s ready. Just run it through hot water. Put it in a bowl. Here we go again. Quickly pour it in. When the color changes, you can put it back. Then add the ponzu. Toss it with the ponzu and serve it hot. The aroma is totally different. Itadakimasu This is it! It’s delicious! It’s new, so it’s very soft, but it’s still very crunchy. The aroma is really strong. It’s a different plant from dried wakame. Fresh seaweed and tofu is all you need. Tofu is also very good. In my hometown, we get a lot of seaweed in the winter. We used to get seaweed from our neighbors. The boiled tofu is also delicious. And now, today’s supporting role. A little too conspicuous a side dish, isn’t it? I’ll put it like this. That’s about right. All right. It’s fresh enough to eat as sashimi. I’ll put it in ponzu. Itadakimasu It’s not full of fat. Splendid alfonsino is delicious! So Today I had Splendid alfonsino shabu-shabu and and wakame seaweed shabu-shabu I’d like to have a drink here. The silver one. This is the way to say hello from afar. I’d like to have beer with my wakame shabu-shabu. Here we are, 7:3. Itadakimasu It’s delicious! It’s cold and delicious! I’ll eat slowly then. [Finished Eating!] Gochiso Samadeshita So Today, I made wakame shabu-shabu using new wakame. I knew it was good… Wakame Shabu Shabu! Today I made shabu-shabu with wakame as the main ingredient. It’s very cold this time of year, so it’s a great time to shabu-shabu fish. So, if you use fish shabu-shabu as the main dish and add a little wakame, it can also play a supporting role. I think it can also be used as a side dish. I think you can find it in supermarkets around this time of year. Please try it! Thank you for watching Bye Bye

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Dear Oversea Viewers,
Thank you for watching my video everytime.
I would like you to know more about our Japanese seafood.
Because Japan is a country surrounded by the seas, various seafood gather here.
We will continue to add English subtitles from past videos time to time. It might take a while to complete all videos but please wait.
Again, thank for watching my Video and I really appriciate you!
(海外視聴者の皆様、いつも動画見てくれてありがとうございます！日本のシーフードの魅力をもっともっと知ってほしい。日本は海に囲まれた国。いろんなシーフードが集まります。
英語字幕を随時過去の動画からつけています。
少しペースは遅いですが、待っててください。
いつもありがとう！感謝します。)

☆音源：http://dova-s.jp/