Wow. What a great job you did explaining this. I have studied many videos and asked for help and advice at MANY of my favorite sushi places over the years. This is the BEST step-by-step instructional video I have ever seen. My family was blown away by the quality of my cuts and preparation, and I was too!!! THANKS SO MUCH.
Hi, thank you for watching my video. Many people asked me how I cook red flesh. So here is how. You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. By the way, the red flesh is okay to eat raw. Actually, this part is included in sushi pieces in Japan. I remove this part because many customers dislike it in the U.S. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
I've watched a handfull of videos on how to fillet yellowtail and this is hands down the best and easiest to follow. And I love to see minimal waste. Thanks for sharing!
This was excellent. Advanced skills but explained in a way that anyone can appreciate. I will never reach this level of knife skills but now understand and appreciate Hamachi sashimi much better.
I’m going yellowtail fishing in a couple of weeks off of San Diego. I love hamachi sashimi. Thanks so much for this well shot and well explained video.
This is so easy to understand! Thank you! Btw, you sound like the voice of Francis from cooking with dog. One of our family’s favourite channel on here.
I am glad you liked the video. It's funny another subscriber also told me I sound like Francis. We've got the same Japanese accent😄. Thank you so much for subscribing.
Love your videos!! what is the best way to defrost the fillet as we can only bought it frozen? and also, what is the best way to keep it after we prepare the belly/loin? thank you!
It tastes really good in soup actually. Cook for a couple of seconds in boiling water and quickly move it to ice water and clean up the surface (remove blood and scales). Then you can add it to your miso soup. Thank you for watching.😊
Yellowtail that I used in the video is from Japan. Japanese yellowtail consumed outside of Japan is always farm raised. That means the fish is free of parasites. So you don't have to freeze it. Thank you very much for watching. 😊
I think I left the comment for that video. So please check the comment section. I think my comment is placed on the top. I'm explaining what I cook with red flesh.😊 Thank you so much for watching.
Thank you for the video. Would you please make a video on how to use those red meat part please? also is it ok to eat it raw as sashimi or sushi? how about cooking it, what dishes can I make from those red meat? thanks
Hi, thank you for watching my video. Many people asked me how I cook red flesh. So here is how. You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. By the way, the red flesh is okay to eat raw. Actually, this part is included in sushi pieces in Japan. I remove this part because many customers dislike it in the U.S. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
Mahalo nui. I will cut up my next fish like this. I want to treat my family to sushi. I have learned a lot from you. Also got what knife to get, and where to get it. Mahalo. My question is, Hiw do you make your Sushi Rice? Do you have a video for that? Do you use the rice vinegar with the horse on the front?
Check your local Asian Market. I got to 168 Market, they have a Japanese/Sushi section where they sell Packaged Hamachi. Do not use any yellowtail on the market. The packaged and frozen one is "sushi-grade" because it goes through a process called Cho Rei Kun
Hi, thank you for watching my video. Many people asked me how I cook red flesh. So here is how. You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. By the way, the red flesh is okay to eat raw. Actually, this part is included in sushi pieces in Japan. I remove this part because many customers dislike it in the U.S. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
@@sushibykunihiro7534 also i saw some restaurant charging a lot to sell bottles of restaurant made "sweet sushi soy sauce" do you know how it is generally made? We use premium Yamasa low sodium soy sauce from Japan at home. How to turn that into the "Sweet Soy Sauce" for Sashimi dipping? thank you Chef
Great videos! Do you have any videos showing how you use the red flesh (bloodline) meat that you removed and saved. Do you cook it? I've always removed most of it and tossed it away. I'd like to know how to prepare it. Arigato go zai masu!
The easiest way is just season the yellowtail with salt and grill. Then serve it with ponzu sauce. Another way is Teriyaki. For that, please watch my chicken teriyaki video. I'm showing how to make tasty teriyaki. Simply switch chicken with yellowtail. That's it. And don't worry about fishiness of the red flesh because once it cooks, it won't taste fishy anymore. 😊 Thank you for the comment.
I don't understand the aversion to the red flesh either...you said that its not preferred by customers, but is it still perfectly edible for sushi? If I'm buying a beautiful piece of fish like Hamachi, I want to be able to use as much as I can for sushi. Just to clarify, the red flesh is fine for sushi yes?
sorry for a late reply. Yes, the red flesh is edible and fine for sushi. I include that part when I make sushi for myself. But many customers in the US think that part is fishy so I don't serve it as sushi. Thank you very much for watching. 😊
Can you freeze the yellowtail for sashimi if you can’t eat everything at once, like you did for salmon? Do you need to freeze before eating at all? Thanks
Yes, you can. Please make sure to double wrap the yellowtail and freeze it at the coldest place in the freezer. By freezing quickly, the cell won't be destroyed as much. And defrost it in the fridge whenever you want to eat it. Thank you for watching.😊
Unlike salmon, I don't do salt and vinegar for yellowtail. I just cut, slice and make sushi. Yellowtail is one of a few fish I don't do salt or vinegar. Thank you so much for watching.😊
Hi Kunihiro - Would you please tell what you use the red flesh in? I have some frozen hamachi from Japan. I don't want to throw the red flesh away. What should I do with it? Thank you so much!
You can simply season red flesh with a little bit of salt and grill in oven. Then top it with chopped green onions and grated daikon radish( This is just my way). Then serve it with ponzu sauce on the side as dipping sauce. Another easy way is TERIYAKI. First please combine all the followings in a bowl ( Soy sauce 2Tbsp, Sugar 1Tbsp, Sweet sake 1Tbsp and Sake 1Tbsp). This is basic teriyaki sauce recipe. Probably it won't be enough. If so, please increase the amount of each. Next please sauté red flesh with oil, sprinkle tiny bit of salt. Then right before red flesh is cooked completely, add teriyaki sauce into the pan. Mix the sauce and fish throughly in the pan. (keep medium or low heat when you do it.) Keep mixing gently until sauce gets caramelized. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
Kunihirosan.... Thank you! Might you be in NYC? My 25 year friend Dan from Sushi West closed when Covid fear made everybody afraid to eat Raw handled food. RENT was crushing. Always had GREAT Hamachi,Tuna, and Scottish Salmon. Marbled like you wouldn't believe. He retired. Starting over wasn't an option at his age. Where would you recommend NYers to Buy the right fish and not have to worry about parasites, packaged and frozen correctly for the best results? Peerless Fish in Brooklyn any good? Any others you can recommend? Most Sushi Bars on Long Island aren't Japanese owned with the owner being the Sushi Chef anymore. And make us order through a waitress rather than the Sushi Chef taking care of his admirers. And they always say EVERYTHING is good tonight. What happened to sophisticated Sushi Customers? LOL I miss those days. And now forced to try doing this at home myself! Any guidance would be greatly appreciated. Thank you again!
Hello. Thank you very much for the comment. Unfortunately I don't live in New York. I live in Seattle, Washington now. But, I recently found out there is a small fish retail owned by a Japanese man. The name of the shop is Osakana, which means fish in Japanese. I saw him on CZcams and he seems to have a lot of knowledge and take good care of his fish. So if I were in NY, I would definitely try his place first. Also, I would check all the Japanese grocery stores in the city. A huge city like NY must have many Japanese grocery stores. I hope you'll find good one.
@@sushibykunihiro7534 Thank you very much for the recommendation! I VERY MUCH appreciate the more traditional ways. Maybe future videos can include Japanese Ginger Dressing that is like no other on Salad Greens! And how to find/make the best Seaweed Salad! I am an ADDICT! LOL
I just grilled it and served it with ponzu sauce for dipping sauce this time. You can also pan sauté it and mix with teriyaki sauce or miso sauce( I showed in black cod video). After I spent whole day making yellowtail videos, I got so tired. So I skipped that part.😅 I will show you how to cook those parts when I get a chance next time. Thank you very much for watching.😊
I am thinking of ordering hamachi from a market in NY that carries farm raised whole hamachi fillet? Can the farm raised hamachi fillet be used for sashimi? Is there any treatment to eat prior to consumption? That is only place I can find hamachi.
You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
Hello Kunihirosan, I just started watching your videos and I am learning alot. I was wondering if you could point out for me where I might be able to purchase a cutting board as large as what you have? This is the kind that I see being used at all of the sushi restaurants that I’ve visited. Please include the preferred thickness, width, and length that is used. Please know that I will continue to watch and share your videos with my friends and family. I will also ask them to subscribe too. Domo Arigatu Kunishirosan and please keep the videos coming. Please forgive me but I am trying to show you high respect for your teachings. 😊👍👏🏽
Hi. Thank you for the message. I purchased the cutting board from Amazon. The name of the product is "Thirteen Chefs Cutting Boards for Kitchen - 30 x 18 x .5" White Color Coded Plastic Cutting Board with Non Slip Surface - Dishwasher Safe Chopping Board". I live in the US. So all the numbers are inches. This is the biggest size they have. But I think this is the biggest you want for house use. As you saw, I already cut big fish like salmon and cod on this cutting board. Thank you for watching my videos. Take care.😊
The knife that I use in my most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi and cutting sushi rolls. It costs about $60 us dollars which is extremely reasonable for this quality knife so the knife is really popular among sushi chefs. Plus this knife company sharps knives once after productions for giving us clear guideline of how to sharp the knife. Please check the website, they will explain better. Thank you so much for watching.😊
I use Ikkaku Donryu Molybdenum Gyuto knife 240mm (9.4"). If you live in the U.S, you can buy at mtckitchen.com. If you work at a restaurant, I recommend one size bigger, which is same as mine. I use this knife for filleting fish, slicing fish for sushi and sashimi. It's a great knife. Thank you for watching.😊
The knife that I use in most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi, and cutting sushi rolls. It costs about $60 us dollars which is very reasonable for this quality knife, so the knife is really popular among sushi chefs. Plus, this knife company sharpens knives once after productions to give us clear guidelines for sharpening the knife. Please check the website. They will explain better. Thank you so much for watching.😊
You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. I hope it'll help. Thank you very much for watching.😊
Can you do a video of how to store fresh cut tuna like these for sushi in the refrigerator for later use? In my city, to get a good choice of tuna from the fish market you have to come early in the morning. My problem is, I don't know how to store the fish in the refrigerator for dinner on the same day.
As soon as you come home with tuna, Please wipe off the moisture ( drips) with paper towels. That moisture discolors tuna. Once done, wrap the tuna with a new paper towel and plastic. Then store it in the coldest spot of you fridge. When I store fresh fish in the fridge, I change the temperature settings to the coldest. The colder temperature slows down the discoloration of tuna a lot. A down side is that damages your vegetables in the fridge. So better cover them or double bag them. I hope it helps.😊
I am personally having a lot of difficulty with this fish at work. Do you have any tips for keeping it cold and preventing touching it too much as it is fatty and melts lot.
When you handle yellowtail, the temperature is very important. This type of fatty fish tends to soften very quickly at room temperature. So when you fillet, you have to do it fast. The longer you take to cut, the greasier the fish gets.. In my restaurant, I set one fridge at temperature 2 to 4 degrees Celsius only for fatty fish like Salmon and Yellowtail, and the other fridge at 4~6 degrees only for white fish like halibut and sea bream. ( White fish flesh is not as durable as fatty fish.) Another tip is that if you use frozen yellowtail fillet, don't defrost it completely before you cut it. Frozen fish becomes super breakable when it's defrosted completely. So defrost only 60 to 70 percent and cut.
so the 'red flesh' that you cut away for us 'Murkins - does it taste different or is this a visual issue in America? Can it just be left and everything taste great? Is the texture off-putting or what?
@@sushibykunihiro7534 Interesting and I find it strange, the varied color seems more appealing to me personally and others I've talked to. Some places around here leave it on and its almost two-tone. Just sourced my first Yellowtail and prepped it - yum thanks!
ONe of the most effective, most clear instruction video on breaking down hamachi. thank you
Glad you enjoyed the video. I hope you'll be able to cut hamachi beautifully next time.
Thank you for watching!😊🙏
The way you explain is so smooth and easy to understand as usual.
Great teaching skill! Can you do private lessons?
Wow. What a great job you did explaining this. I have studied many videos and asked for help and advice at MANY of my favorite sushi places over the years. This is the BEST step-by-step instructional video I have ever seen.
My family was blown away by the quality of my cuts and preparation, and I was too!!!
THANKS SO MUCH.
That's great! I'm very happy to hear that. You don't have to go to eat sushi anymore. 😁
Hi, thank you for watching my video. Many people asked me how I cook red flesh. So here is how.
You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish.
By the way, the red flesh is okay to eat raw. Actually, this part is included in sushi pieces in Japan. I remove this part because many customers dislike it in the U.S.
I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
Thank you for the beautiful answer!
I've watched a handfull of videos on how to fillet yellowtail and this is hands down the best and easiest to follow. And I love to see minimal waste. Thanks for sharing!
Thank you very much for watching it.😊 I am glad you liked it. I hate to throw away food. I can't stop eating fish. So that's least I can do.
Easy to understand....Great video!!
Thank you very much.
This was excellent. Advanced skills but explained in a way that anyone can appreciate. I will never reach this level of knife skills but now understand and appreciate Hamachi sashimi much better.
the "red flesh" is the best part
I’m going yellowtail fishing in a couple of weeks off of San Diego. I love hamachi sashimi. Thanks so much for this well shot and well explained video.
I envy you. Fish there is sooooo tasty. Thank you for watching my video. Good luck.😊
Great video Kunisan!!!
What a great way to explain, detailed, great job
Thank you so much.😊
This has been so informative and helpful to me. Thank you!
Glad it was helpful! Thank you for watching.😊
Very easy to understand, clear and simple, good job.
Please continue make tutorial like this !
Best regards from Italy !
Thank you !
Thank you so much for a wonderful comment and subscribing.
Yes. I will make more videos. 😊
amazing content, i have learned a lot please keep making videos
This is so easy to understand! Thank you!
Btw, you sound like the voice of Francis from cooking with dog. One of our family’s favourite channel on here.
I am glad you liked the video.
It's funny another subscriber also told me I sound like Francis. We've got the same Japanese accent😄.
Thank you so much for subscribing.
THANK YOU SO MUCH This helped me completely break it down perfectly.
Glad it helped! Thank you for watching.😊
I learn a lot and you explain it so well!!
Glad it was helpful! Thank you for watching.😊
You are incredible!! I just found Hamachi at a store nearby. I am in Heaven!
I bought two half slide yellowtail (5kg) Then I and found this great video. Thank you, chef.
Pease enjoy your yellowtail.😊 Thank you for watching.
very good tutorial! I will tell all my friends to watch it!
Thank You!
Please do. It'll help me a lot. Thank you very much.😊🙏
Thank you! I've learned a lot from your videos
Glad you like them! Thank you for letting me know. 😊🙏
Yellowtail is my favorite. It looks yummy.
THANK YOU SO MUCH This helped me completely
Glad it helped! Thank you so much for watching.😊
Awesome video. Thanks!
Thank you so much. I am glad you liked it. 😊
Wow thank u great video!
Most excellent....thanks Chef!
Glad my video helped. Thank you for watching.😊
Excellent Chef 👌🏼👌🏼
Thank you again.😊
Nicely done!
Thank you! Cheers!😊
Really nice video
this is amazing.thnx
Good job chef❤
Thank you so much. I'm glad you like the video.😊
Thankyou chef ❤️❤️❤️❤️
My pleasure 😊
Keep make video
Nice video!
Glad you enjoyed it.😊 Thank you for watching.
Love your videos!! what is the best way to defrost the fillet as we can only bought it frozen? and also, what is the best way to keep it after we prepare the belly/loin? thank you!
Nice chef
Thank you so much. I'm glad you enjoyed the video.😊
nice video! what can you do with the red flash? I usually just toss them, so wasteful!
Excellent job chef! What will you do with the red flesh, thank you.
I cook it in water as a treat for my cats and dogs.
Thx ....very nice video
Thank you too!
Hi: Loved your video, thanks for posting it. What can you do with the collar? Is the taste too strong for a soup?
It tastes really good in soup actually. Cook for a couple of seconds in boiling water and quickly move it to ice water and clean up the surface (remove blood and scales). Then you can add it to your miso soup.
Thank you for watching.😊
really interesting to see how the end product differs because of consumer tastes in america and japan
The taste doesn't change much. But, many customers in the US don't like the appearance of the red flesh.
Dast xoshn nera kar 😬
Thanks 🙌🏿🙌🏿
Thank you very much for watching.😊
Nice video thanks
So nice of you. Thank you. 😊
Good work
Thank you! Cheers!😊
been a fan of this channel! did u eat it fresh caught, or had it frozen for a while to make sushi grade, u left that out? thanks!
Yellowtail that I used in the video is from Japan. Japanese yellowtail consumed outside of Japan is always farm raised. That means the fish is free of parasites. So you don't have to freeze it.
Thank you very much for watching. 😊
What do you use the red flesh for?
How do u cook the red part?
What can I prepare with the red flesh? Thank you chef for the amazing videos!
I think I left the comment for that video. So please check the comment section. I think my comment is placed on the top. I'm explaining what I cook with red flesh.😊
Thank you so much for watching.
Thank you so much chef
Kunihiro!! 🙏
Very good cutting! Just wish you shared with us what you did with the red meat.
I'm sorry that I skipped that part. I will show you how to cook those parts in future videos.
Thank you very much for watching.😊
I would love to see what how the red meat is prepared as well. Well done chef. Very clean and proficient with the blade.
Hello can you make video to cut the tuna
Oh goody a new video
Thank you very much for watching.😊
Can you have a video on sharpening knifes so I can cut my Hamachi like you! Loved your video. Can you cut Buri next?
Yes, I'll show you how to sharpen knives soon. When I get a chance to buy a whole buri, I'll show that too. Thank you for watching.😊
Excellent now I am hungry
Me too.🤤
Thank you for the video. Would you please make a video on how to use those red meat part please? also is it ok to eat it raw as sashimi or sushi? how about cooking it, what dishes can I make from those red meat? thanks
Hi, thank you for watching my video. Many people asked me how I cook red flesh. So here is how.
You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish.
By the way, the red flesh is okay to eat raw. Actually, this part is included in sushi pieces in Japan. I remove this part because many customers dislike it in the U.S.
I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
when I heard the part about the red flesh being not preferred in the US, i was like "b.. but.. its red and looks delicious! I want it D:"
Mahalo nui. I will cut up my next fish like this. I want to treat my family to sushi. I have learned a lot from you. Also got what knife to get, and where to get it. Mahalo. My question is, Hiw do you make your Sushi Rice? Do you have a video for that? Do you use the rice vinegar with the horse on the front?
Hi may I ask do you have to cure (Rince salt and vinegar) the fish ?
I love all of your vdo
Thank you very much. I am glad you liked them.😊
@@sushibykunihiro7534 today i try to do shimesaba 😂 now wait to eat tomorrow
Let me know how it went. I hope it would be great. 😊
Where can I get this type of sushi grade yellow tail? Or can it be any yellow tail at the market? Amazing video 🤩
Check your local Asian Market. I got to 168 Market, they have a Japanese/Sushi section where they sell Packaged Hamachi. Do not use any yellowtail on the market. The packaged and frozen one is "sushi-grade" because it goes through a process called Cho Rei Kun
That was very educational. Thank you again for the great content.
One question, What recipes do you recommend using red meat with?
Hi, thank you for watching my video. Many people asked me how I cook red flesh. So here is how.
You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce.
Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish.
By the way, the red flesh is okay to eat raw. Actually, this part is included in sushi pieces in Japan. I remove this part because many customers dislike it in the U.S.
I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
@@sushibykunihiro7534 how to make good sushi rice? what are the proportion of water, mirin, sake if any, etc? thank you chef
@@sushibykunihiro7534 also i saw some restaurant charging a lot to sell bottles of restaurant made "sweet sushi soy sauce" do you know how it is generally made? We use premium Yamasa low sodium soy sauce from Japan at home. How to turn that into the "Sweet Soy Sauce" for Sashimi dipping? thank you Chef
@@sushibykunihiro7534 Thank you again for the wonderful content and the great responses!
Nice
Thank you.
Great videos! Do you have any videos showing how you use the red flesh (bloodline) meat that you removed and saved. Do you cook it? I've always removed most of it and tossed it away. I'd like to know how to prepare it. Arigato go zai masu!
The easiest way is just season the yellowtail with salt and grill. Then serve it with ponzu sauce.
Another way is Teriyaki. For that, please watch my chicken teriyaki video. I'm showing how to make tasty teriyaki. Simply switch chicken with yellowtail. That's it.
And don't worry about fishiness of the red flesh because once it cooks, it won't taste fishy anymore. 😊 Thank you for the comment.
Beautiful instruction. I do not understand the aversion for the red flesh.
I don't understand the aversion to the red flesh either...you said that its not preferred by customers, but is it still perfectly edible for sushi? If I'm buying a beautiful piece of fish like Hamachi, I want to be able to use as much as I can for sushi.
Just to clarify, the red flesh is fine for sushi yes?
sorry for a late reply. Yes, the red flesh is edible and fine for sushi. I include that part when I make sushi for myself. But many customers in the US think that part is fishy so I don't serve it as sushi.
Thank you very much for watching. 😊
The pink part is so good in sushi ):
I agree.😁
Can you freeze the yellowtail for sashimi if you can’t eat everything at once, like you did for salmon? Do you need to freeze before eating at all? Thanks
Yes, you can. Please make sure to double wrap the yellowtail and freeze it at the coldest place in the freezer. By freezing quickly, the cell won't be destroyed as much. And defrost it in the fridge whenever you want to eat it. Thank you for watching.😊
Would you salt and vinegar yellowtail before using it for sushi?
Unlike salmon, I don't do salt and vinegar for yellowtail. I just cut, slice and make sushi.
Yellowtail is one of a few fish I don't do salt or vinegar.
Thank you so much for watching.😊
Chef what knife brand do you recommend to cut fish.
That's Ikkaku Donryu Molybdenum Gyuto knife. It's good for filleting fish and slicing for sushi and sashimi. Thank you for watching.😊
Love Japanese food 👍👍😇🙏❤️🥰🇺🇸💕
Thank you very much for watching. I hope you can find fresh fish in the US. 😊
This is the Kampachi fish rite ? Look so delicious 🤤
No this is hamachi yellow tail , kampachi is amberjack, its
Easily confused
Hi Kunihiro - Would you please tell what you use the red flesh in? I have some frozen hamachi from Japan. I don't want to throw the red flesh away. What should I do with it? Thank you so much!
You can simply season red flesh with a little bit of salt and grill in oven. Then top it with chopped green onions and grated daikon radish( This is just my way). Then serve it with ponzu sauce on the side as dipping sauce.
Another easy way is TERIYAKI. First please combine all the followings in a bowl ( Soy sauce 2Tbsp,
Sugar 1Tbsp, Sweet sake 1Tbsp and Sake 1Tbsp). This is basic teriyaki sauce recipe. Probably it won't be enough. If so, please increase the amount of each.
Next please sauté red flesh with oil, sprinkle tiny bit of salt. Then right before red flesh is cooked completely, add teriyaki sauce into the pan. Mix the sauce and fish throughly in the pan. (keep medium or low heat when you do it.) Keep mixing gently until sauce gets caramelized. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish.
I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
@@sushibykunihiro7534 Thank you for your prompt response, Kunhiro! I look forward to seeing more from you
Kunihirosan.... Thank you! Might you be in NYC? My 25 year friend Dan from Sushi West closed when Covid fear made everybody afraid to eat Raw handled food. RENT was crushing. Always had GREAT Hamachi,Tuna, and Scottish Salmon. Marbled like you wouldn't believe. He retired. Starting over wasn't an option at his age. Where would you recommend NYers to Buy the right fish and not have to worry about parasites, packaged and frozen correctly for the best results? Peerless Fish in Brooklyn any good? Any others you can recommend? Most Sushi Bars on Long Island aren't Japanese owned with the owner being the Sushi Chef anymore. And make us order through a waitress rather than the Sushi Chef taking care of his admirers. And they always say EVERYTHING is good tonight. What happened to sophisticated Sushi Customers? LOL I miss those days. And now forced to try doing this at home myself! Any guidance would be greatly appreciated. Thank you again!
Hello. Thank you very much for the comment. Unfortunately I don't live in New York. I live in Seattle, Washington now. But, I recently found out there is a small fish retail owned by a Japanese man. The name of the shop is Osakana, which means fish in Japanese. I saw him on CZcams and he seems to have a lot of knowledge and take good care of his fish. So if I were in NY, I would definitely try his place first. Also, I would check all the Japanese grocery stores in the city. A huge city like NY must have many Japanese grocery stores. I hope you'll find good one.
@@sushibykunihiro7534 Thank you very much for the recommendation! I VERY MUCH appreciate the more traditional ways. Maybe future videos can include Japanese Ginger Dressing that is like no other on Salad Greens! And how to find/make the best Seaweed Salad! I am an ADDICT! LOL
こんにちは！アメリカに住んでいます。近くのアジア系スーパーにはまちがありましたが、刺身や寿司として食べるのはまだ不安です。アメリカではちゃんと温度管理などされているのでしょうか？日本スーパーで購入したほうが良いですか？
刺身用と記されていれば大丈夫だと思います。保健所が定期的に検査にやって来るので温度管理は、しっかりやっているはずです。ただ衛生面で言うと日本のスーパーがいちばん安心かなとは思います。
Home cook here 👋Does the skin on the collar have to be descaled? before grilling
If you want to make the skin very crispy, please don't remove scales. Personally, I like it crispy, so I don't remove them.
Thank you for watching.😊
what do you use the red part of the fish for?
I just grilled it and served it with ponzu sauce for dipping sauce this time.
You can also pan sauté it and mix with teriyaki sauce or miso sauce( I showed in black cod video).
After I spent whole day making yellowtail videos, I got so tired. So I skipped that part.😅 I will show you how to cook those parts when I get a chance next time.
Thank you very much for watching.😊
I am thinking of ordering hamachi from a market in NY that carries farm raised whole hamachi fillet? Can the farm raised hamachi fillet be used for sashimi? Is there any treatment to eat prior to consumption? That is only place I can find hamachi.
Usually, farm-raised hamachi doesn’t carry parasites. So you don't need to freeze it. It's safe to eat it as sushi and sashimi.😊
Thanks
Hi! What do you use the red meat for?
You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. I hope it'll help. Please enjoy making sushi😊. Thank you very much for watching.
Please show us too, how to cook de rest of de vis meat (the red vis meat) 😊...now I know why Japanese food are expensive
Hello Kunihirosan, I just started watching your videos and I am learning alot. I was wondering if you could point out for me where I might be able to purchase a cutting board as large as what you have? This is the kind that I see being used at all of the sushi restaurants that I’ve visited. Please include the preferred thickness, width, and length that is used. Please know that I will continue to watch and share your videos with my friends and family. I will also ask them to subscribe too. Domo Arigatu Kunishirosan and please keep the videos coming. Please forgive me but I am trying to show you high respect for your teachings. 😊👍👏🏽
Hi. Thank you for the message. I purchased the cutting board from Amazon. The name of the product is "Thirteen Chefs Cutting Boards for Kitchen - 30 x 18 x .5" White Color Coded Plastic Cutting Board with Non Slip Surface - Dishwasher Safe Chopping Board". I live in the US. So all the numbers are inches. This is the biggest size they have. But I think this is the biggest you want for house use. As you saw, I already cut big fish like salmon and cod on this cutting board.
Thank you for watching my videos. Take care.😊
What kind of knives did u use it?
The knife that I use in my most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi and cutting sushi rolls. It costs about $60 us dollars which is extremely reasonable for this quality knife so the knife is really popular among sushi chefs. Plus this knife company sharps knives once after productions for giving us clear guideline of how to sharp the knife. Please check the website, they will explain better.
Thank you so much for watching.😊
What kind of knives do you have "?
I use Ikkaku Donryu Molybdenum Gyuto knife 240mm (9.4"). If you live in the U.S, you can buy at mtckitchen.com. If you work at a restaurant, I recommend one size bigger, which is same as mine.
I use this knife for filleting fish, slicing fish for sushi and sashimi. It's a great knife.
Thank you for watching.😊
Hi~ I'd like to know which brand of knife you're using. please let me know
The knife that I use in most videos is Ikkaku Donryu Molybdenum Gyuto 210mm (8.2"). You can buy it from mtckitchen.com. This knife is good for filleting fish, slicing fish for sushi and sashimi, and cutting sushi rolls. It costs about $60 us dollars which is very reasonable for this quality knife, so the knife is really popular among sushi chefs. Plus, this knife company sharpens knives once after productions to give us clear guidelines for sharpening the knife. Please check the website. They will explain better. Thank you so much for watching.😊
How can we cook the bloodline? Thank you
You can simply season red flesh with a little bit of salt and grill it in the oven. Then top it with chopped green onions and grated daikon radish( This is my way). Then serve it with ponzu sauce on the side as a dipping sauce. Another easy way is TERIYAKI. First, please combine all the following in a bowl ( Soy sauce 2Tbsp, Mirin 2 Tbsp, Sake 2Tbsp, and Sugar 1 Tbsp), which is a basic teriyaki sauce recipe. Next, please sauté red flesh in a frying pan, sprinkle a pinch of salt. Then right before red flesh is cooked thoroughly, add teriyaki sauce into the pan. Then simmer the sauce on medium-low heat for a few minutes until the sauce thickens, and the fish gets a beautiful glaze. That's it !! Your yellowtail teriyaki is ready. You can put your favorite herb on top of it if you want to add color to your dish. I hope it'll help. Thank you very much for watching.😊
Chef, what kind of knife are you using? Who makes it? Thank You
Sorry I found your answer in the comments below. Thank you
That's great. This is a very good knife. I love it. 😊
did you freeze this as well?
I freeze collar and red flesh only. I keep the rest in the fridge. Thank you for watching. 😊
which tastes better? belly or belly loin?
I like belly loin better since it's softer. But it's a personal preference. 😊
Can you do a video of how to store fresh cut tuna like these for sushi in the refrigerator for later use? In my city, to get a good choice of tuna from the fish market you have to come early in the morning. My problem is, I don't know how to store the fish in the refrigerator for dinner on the same day.
As soon as you come home with tuna, Please wipe off the moisture ( drips) with paper towels. That moisture discolors tuna. Once done, wrap the tuna with a new paper towel and plastic.
Then store it in the coldest spot of you fridge. When I store fresh fish in the fridge, I change the temperature settings to the coldest. The colder temperature slows down the discoloration of tuna a lot. A down side is that damages your vegetables in the fridge. So better cover them or double bag them.
I hope it helps.😊
Thank you for your reply. I really appreciate it.
I am personally having a lot of difficulty with this fish at work. Do you have any tips for keeping it cold and preventing touching it too much as it is fatty and melts lot.
When you handle yellowtail, the temperature is very important. This type of fatty fish tends to soften very quickly at room temperature. So when you fillet, you have to do it fast. The longer you take to cut, the greasier the fish gets.. In my restaurant, I set one fridge at temperature 2 to 4 degrees Celsius only for fatty fish like Salmon and Yellowtail, and the other fridge at 4~6 degrees only for white fish like halibut and sea bream. ( White fish flesh is not as durable as fatty fish.)
Another tip is that if you use frozen yellowtail fillet, don't defrost it completely before you cut it.
Frozen fish becomes super breakable when it's defrosted completely. So defrost only 60 to 70 percent and cut.
@@sushibykunihiro7534 Thank you for the advice! I am grateful every chance I get to practice with this fantastic fish
👏🏼🤜🏼🤛🏼
Thank you!🤜🏻🤛🏻😁
What is the large knife you are using called?
Thanks I now see details below!!
Thank you very much for watching.😊
Do you need to salt it like tuna or salmon?
Yellowtail is one of the fish you don't need to add salt.
Thank you so much for watching.😊
Thank you! Do you have any tips to remove fishiness from yellowtail? Hard to find fresh one near us
In that case, you can use salt for 15 minutes and rinse just like salmon and tuna.
Whhhhyyy would you cut off the red???? Wtffffff best part
🙏🏼🙏🏼🙏🏼
Thank you so much for watching.😊
what about a whole yellowtail? not half a loin plz thank you
I'll do it when I get a chance.😊
thank you谢谢❤
Thank you so much for watching. I hope you'll enjoy tasty sushi at home.😊
@@sushibykunihiro7534 ❤️
As a well-known and reputable chef, I have a question why in most of the watched films related to fish, fish are wrapped in paper and foil?
so the 'red flesh' that you cut away for us 'Murkins - does it taste different or is this a visual issue in America? Can it just be left and everything taste great? Is the texture off-putting or what?
A little bit of red flesh doesn't change overall taste. It's just a visual issue in America.
Thank you very much for watching.😊🙏
@@sushibykunihiro7534 Interesting and I find it strange, the varied color seems more appealing to me personally and others I've talked to. Some places around here leave it on and its almost two-tone. Just sourced my first Yellowtail and prepped it - yum thanks!
It’s the same here in Europe, if the fish has a bit of blood people don’t like it!
belly cut good
Knife skill soso!!!