キスの捌き方と刺身【昆布締め】の作り方 – How to Make Sand Borer Sashimi

キスの捌き方と刺身【昆布締め】の作り方 – How to Make Sand Borer Sashimi

SAND BORER SASHIMI I’m going to show you how to make sand borer sashimi cured with kelp. Here’s what you need to prepare. Sand borer Citrus sudachi Canola flowers Kelp For sand borer, choose big ones. Small sand borer doesn’t have much meat for sashimi. Big and fresh sand borer is perfect. Now I’m going to fillet them. First, scale them. Like this. They should still have scales if they are fresh. You can easily scale them by stroking them with a knife like this. Make sure to scale them completely. After scaling them When cutting off the head This fin Put in your knife behind this fin and cut the head off. Do the same things for the other one. After scaling and cutting the head off, there are guts and dark-colored flesh inside so I’m going to wash them off. As sand borer has a small stomach, it might be a little difficult to wash the inside. But make sure to clean it as much as possible. It’s easier if you use your little finger. After washing, wipe off the moisture. I’m going to fillet them. You can fillet them in the way called ‘daimyo oroshi’ but this time I’m using the technique called ‘sebiraki.’ Cut the back first. Then follow the backbone. So now it is open from the back to the stomach. For this side some people cut it open like this. But I do from here. Sand borer is small fish but surprisingly has strong bones. So it should be comparatively easy fish to fillet. Like this. Now, remove ribs too. If you make tempura, you can leave it as is. But because I’m going to make it into sashimi cured with kelp today, I’m going to remove remaining bones. To remove them use fish bone tweezers. Pinch the bones with the tweezers and pull them towards the head. You can easily remove fine bones like this. If you don’t feel the bones when touching with your finger, most of the bones should have been removed. You can remove the skin for sashimi but sand borer’s skin tastes good so I’m going to leave it. But before eating, put hot water over them to make the skin soft and edible. Put hot water briefly. Then I’m going to put them in ice water to cool them down. Take them out from ice water and take away the moisture. Now I’m going to sandwich them between sheets of kelp. Dried kelp is too hard to eat as is. We use sake to soften it. Some people use water but sake flavors it making it tastes better. Like this, put sake on the kelp with paper towel soaked in sake. After it gets soft a little I’m going to put sand borer between the sheets of kelp. Now we have sheets of kelp softened with sake. Next step is to sandwich sand borer between these. First, lightly sprinkle salt on sand borer. If the kelp you’re using is salty, you can probably skip this. I’m doing this because I’m using non-salty one. But I don’t need too much as the meat of sand borer is thin. After lightly salting, take the kelp. It doesn’t matter whether the skin or meat side is facing up. Kelp is expensive. So cut it into the size of the fillet to not waste. Like this. Sand borer’s meat is thin so about 30 minutes will be enough to flavor the meat well. I’m going to let it sit in the fridge. 30 minutes later like this as you can see, the meat has become moist. The moisture of the meat was got rid of and the meat now has the flavor of kelp. Now I’m going to prepare canola flowers. When the water comes to a boil, put a pinch of salt. Canola flowers lose its texture in boiling water. So wait until the water is completely boiling and then turn off the heat. Then put canola flowers in. Wait for about 40 seconds. After then put them in ice water. In this way you can boil the flowers without loosing the color. After 40 seconds touch the stems. If they are soft, they are ready. I’m going to dish up the sand borer cured with kelp and boiled canola flowers. Cut the canola flowers into chunks. For sand borer, here stomach bones are still left with the fin. So cutting off these like this. Also cut the tail off. I don’t need to remove the skin as I put hot water on it. Otherwise, peel the skin off like this. When cutting, for any dish you should basically cut ingredients into the same size. To match with the size of canola flowers, I’m cutting this into half. If you feel the skin is still little hard, score it with a knife. This will make it easier to eat. I’m going to dish up them. You can arrange them however you like. What I do is to put buds of canola flowers on the surface I think this makes the dish looks beautiful. So I’m going to put these on top. Finally squeeze citrus sudachi. Enjoy it with soy sauce. Or you can also use ‘irizake’ which is like broth made from sake, not water, seasoned with salt. Basically you can use anything you like. Salt is good, too. Enjoy it with your favorite seasoning. Here we have sand borer sashimi cured with kelp. SAND BORER SASHIMI LIKE THIS VIDEO & SUBSCRIBE FOR MORE VIDEOS

板前がキスの捌き方と刺身（昆布締め）の作り方を解説します。
A sushi chef explains how to make sand borer sashimi cured with kelp.

#銀座で働く板前 #鮨 #刺身 #昆布締め #捌き方 #切り方 #和食 #料理 #sushi #sashimi #kisu #kiss #Japanesefood #washoku #cooking #銀座渡利

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