A sushi chef shows how to make wakasagi (Japanese pond smelt) tempura as well as how to clean wakasagi and tips on deep-frying tempura.
[Related Products]
(1) Taihaku sesame oil by Maruhon
amzn.to/3cJpWgo
(2)Taihaku pure sesame oil by Kyuki
amzn.to/3cNLRmK
[Related Video]
■How to Make Tempura
• 天ぷらの上手な揚げ方！3種類の衣の作り方や...
------------------------------------------------
■Contents
0:00　How to make wakasagi tempura
0:12　What is wakasagi?
0:33　Summary and purpose of this video
1:09　★How to clean wakasagi
1:10　　How to scale wakasagi
1:53　　How to quickly scale wakasagi
3:08　　How to remove guts
4:21　　Wakasagi after removing guts
4:33　　How to remove waste from wakasagi
5:05　　Wakasagi written in Chinese characters
5:27　　How to distinguish between wakasagi and chika
6:02　★How to dry wakasagi
6:15　　What to do before drying
7:04　　Why is drying necessary before deep-frying?
8:40　★Preparation for deep-frying wakasagi
9:06　　How to make egg mix
9:44　　How to make batter
10:31　　How to add potato starch
11:00　　Temperature for deep-frying tempura
12:24　　What happens if the temperature is too high?
13:00　★How to deep-fry wakasagi
13:05　　How to put flour
14:15　　Tips on putting wakasagi in batter
14:59　　How to put wakasagi in oil
16:15　　Point when you deep-fry a lot of ingredients
17:02　　Which fish family does wakasagi belong to?
17:35　　What is recommended oil for tempura?
18:45　★Dishing up wakasagi tempura
19:22　　Finished wakasagi tempura
------------------------------------------------
#restaurantopenedoctober2020 #bookonlineapp #wakasagi #japanesepondsmelt #tempura #wakasagifishing
[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
amzn.to/2GbzKSu
Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
amzn.to/3igyY3B
Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
amzn.to/36j7iZn
Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
amzn.to/36jydob
Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
ginzawatarim.theshop.jp/
The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
■Chopsticks for Dishing-up
amzn.to/2NBmFoW
■Fish Scaler
amzn.to/2YePTMh
■Fish Bone Tweezer
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
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)