[ENG SUB] Cutlass Fish Kenchin-mushi and Yawata-maki | Professional Japanese Cuisine by Chef Kurisu

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This time, Chef Kurisu of Tankuma Kitamise showed us how to make kenchin-mushi and yawata-maki with cutlass fish.
- Ingredients
[Kenchin-mushi]
cutlass fish (use the relatively thick part of the fish between the belly and tail)
salt
kudzu
kenchin (tofu, eggs, carrots, kikurage mushrooms, lily bulb)
light soy sauce
mirin
starchy sauce (dashi, salt, light soy sauce, mirin, kudzu, ginger juice)
daikon radish
carrots
Japanese spinach
[Yawata-maki]
cutlass fish (use the part close to the tail)
burdock roots
vinegar
dark soy sauce
sugar
sauce (sake, mirin, dark soy sauce, tamari soy sauce, starch syrup)
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Tankuma Kitamise
www.tankumakita.jp/kyotohonten/
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foover.jp/
　
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cuisine-kingdom.com/
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[@user-fm9kv5ce4u]

本物の仕事ですね😊素晴らしい職人の仕事です

[@emishiiruka2427]

素晴らしい。

[@user-hs6ey3sx6t]

このけんちんってどんな料理です…？