【プロの昆布締め】寝かせる時間・食べ方【甘鯛】

■ Itamae will introduce how to make kelp tightening. ------------------------------------------------ ■ Contents 0:00 Amadai kelp tightening 0:18 Aim/Overview of this video 0:26 types of tilefish 1:00 ★How to remove slime 1:40 ★ How to draw 2:58　Tips for skiing 3:40 Difference between back and belly scales 4:24 ★Processing of the head, peritoneum, and blood 5:52 ★ How to grate 3 pieces of tilefish 6:50 How to remove ribs and peritoneum 7:51　How to remove the core 8:05 ★ How to cut the meat and process the blood 8:37 How to draw the skin 10:05 ★How to make kelp tightening 10:07: Sprinkling of salt 11:08　Condition of sake and vinegar on kombu 12:09　How to combine kelp 12:54　How to wrap 13:45 Time to wrap in kelp 14:42 ★Konbu tightening after 12 hours 15:02 Treatment of slime 15:38 ★ How to cut the kombu-jime meat 16:26 How to eat kelp tightening 18:21 Amadai kelp tightening x dried mullet roe [completed] ------------------------------------------------ #Original kitchen knife

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