穴子 Anago (Conger eel) preparation for sushi and other dishes
Тәжірибелік нұсқаулар және стиль
北海道恵庭市の"旬楽"、寿司プロ職人による穴子のさばき方から料理方法を伝授。穴子の料理方法を知って、穴子の握りや巻寿司などに応用できます。穴子を煮た煮汁は煮詰めてから穴子にかけて頂くこともできます。動画での量は実際にレストランで調理する量になっていますが、穴子の量によって調味料を調整してください。詳細や美味しい穴子を食べれるレストラン情報は、こちらからお願い致します。The master chef of the Shunraku Restaurant, Eniwa Hokkaido demonstrates how to prepare and cook Anago. Cooked Anago can be used for Nigiri or Maki Sushi or can be eaten as is. The stock used to cook the Anago is often reduced to make a sauce that can be added to the cooked Anago. In this demonstration, a reasonable volume of Anago is prepared for the restaurant use. With less eel, reduce the other ingredients proportionally.
材料Ingredients
アナゴの量によって、下記の調味料は調整してください。Adjust the volume of the other ingredients proportional to the amount of eel.
500g cleaned eel
水Water 3600ml
酒Sake 360ml
みりんMirin 180ml
砂糖Sugar 70g
塩Salt 20g
濃口醤油Dark Soy Sauce 90ml
薄口Light Soy Sauce 90ml
残っている調味料を煮詰めてアナゴにかけて召し上がって下さい。
Reduce the stock to a thick sauce for use on the eel before serving.
Пікірлер: 33
GEORGE GERSHWIN - Rapsody in Blue !!! great video and musical choice !!!! Brings memories With my grand parents.
I love your videos so much. Thank you so much for sharing all of the delicious information you do.
You make awesome videos, keep them coming!
I really enjoy watching your videos.
great music, great video, great food, great chef, win!
Very respectful, in every way. The peaceful skill blows me away.
I enjoyed watching this. I love to eat eel, but I only knew how unagi was prepared before, not anago. It's very interesting! I especially like how the chef uses all
this man is my hero! thank you!
Japan is just awesome!
it's so neat :)
The knife is called a deba houchou in Japanese. It is a short tough knife used cleaning fish and cutting through bones (something that could damage a much longer and brittle sashimi knife). The blade has one flat side.
never had eel... but looks pretty good..
Well through the whole video
great video the music is criminal.........
Hi Chef, Would you tell us what is the exact quantities of each ingredient for the sauce to simmer the anago please!! I would really appreciate that. Thank you very much!!
So there probably are eyes in my soup? Awesome! ;D
The music in this video is only a single track, look up: "Rhapsody In Blue" by Bruno Battisti DAmario
Genta-kun's fav food. :))
Does the chef use the torch to add flavour for the stock? I have a friend who lives in Eniwa and I have asked her to pay you a visit .
What's the first song called?
You are welcome. This video is a little more specialized than some of our other videos but it is something that not many people have seen, including Japanese.
i love japan
I wonder if there's a method to remove most if not all spines off of the meat, that would be nice.
@indrakusuma5965
6 жыл бұрын
Badguy agree
what kind of cooking knife is that?
what was the white powdery substance in the beginning?
@ningen1980
6 жыл бұрын
Annotations turned on, they say salt.
He didn't wash his hands enough....but awesome video
@okashi10 *all of the parts of the eel as much as possible, so there isn't too much waste.
at 04.43 you mean?
I thought some serious shit was about to go down when the tempo of the song changed at 7:45
last time I did it i wasted good meat because I was untrained in the ways of prepping anago.
Pinned it in the wrong place LOL wasted a big chunk of meat...