Thank you for watching my channel. My name is Asana Mori. I am fish dealer and run sushi restaurants (SHIMONOISHIKI) in Japan. I would like to introduce Japanese Japanese fish cutting skill and fish food. I'll also be sharing with you the many home cooked recipes that I've loved cooking and eating myself at home with my family.
Hello, this is Mori from Fish boy.
What day is it today?
Check it out!
I'm here.
I heard that I can catch a really big flounder here in Tomioka.
So I'm going to try fishing.
Oh, I got it!
I caught it!
I'm going to prepare the flounder that I caught.
Today, I'm going to make a special flounder recipe.
This size of flounder is good for sashimi.
So I'm going to make a flounder karaage.
Since the flounder is fresh, I'm going to eat it as sashimi.
Let's get started!
First, I'm going to remove the fins.
It's so cute.
It's so big.
Remove the fins.
The scales of the flounder are small, so it's good to remove the scales.
But if there are fins, it's in the way, so I'll remove them.
I'm going to remove the head.
I'm going to remove the guts.
Let's get started!
Ta-da!
The scales of flounder are small, so it's good to remove them.
If you use it for sashimi, you don't have to remove the scales.
I'm going to fry the whole flounder, so I'm going to do suki-biki.
Let's do suki-biki time.
Don't be shy.
Let's do it.
Let's do suki-biki time.
There are only two of us.
Let's do suki-biki time.
I'm going to grate the sesame seeds.
I'm going to put a guideline here.
I cut the fins.
I'm going to cut the fins in the middle.
There are a lot of parts.
Can you see this?
There are a lot of parts.
There are a lot of parts here, too.
This is amazing.
The eyes are black.
I got it.
This is big.
I'm going to cut the sashimi.
I'm going to peel it.
I'm going to make this sashimi.
The meat is very soft.
It looks delicious.
I'm going to cut it.
I cut the sashimi.
I made a huge flounder.
This is a yellowtail.
This is a flounder with ginkgo.
I'm going to make wings.
I could have made it with bones, but I made it with sesame seeds.
I'm going to cut the sashimi.
It's hard to cook.
I put a knife in it and spread it out.
I'm going to sprinkle this with potato starch.
It's evenly thick, so it cooks faster.
I'm going to put it in.
I'm going to make the sauce while the sashimi is being fried.
I put sake and mirin in 1 to 1 ratio.
I put 0.5 tablespoons of soy sauce.
I put sugar in it first.
I put 1 tablespoon of Nagoya's sweet sake.
I put mirin and alcohol in it.
I mix it.
Wow, it's big.
This is the sauce for wings.
When the sauce is mixed, it's done.
It suddenly looks like wings.
It's done.
I'm going to thank the fish today.
Itadakimasu.
It's special.
It's delicious.
I introduced this sake when I went to Minamisoma in Fukushima.
This is the sake that goes well with my favorite fish, Iwaki Kotobuki.
I think this is the best sake.
It's delicious.
I'm so energetic because I see the children fishing.
This is really big.
It's hard to eat.
This is it.
The cameraman was drunk and couldn't see it.
But, I caught a big one.
It's about 160 cm, isn't it?
Yes, it is.
Everyone was watching it.
Look at this.
I'm going to eat it as it is.
Itadakimasu.
It's really delicious.
It's not dry at all.
It's just the right time to fry it.
If the flounder is this big, the tail is more like a streak.
So, it's better to eat it with oil than to eat it as sashimi.
It's moist.
I recommend you to eat it fluffy.
It's delicious in this state, but I think I can leave it for a week.
I can cook the fish I caught as I like.
I think it's a lot of fun.
I'm going to take it home and eat it with the president.
I caught a flounder about 80 cm long.
I'm from Nagoya, so I fried it like wings.
It's delicious, isn't it?
Is it delicious?
How about the flounder?
It's fluffy.
That's right.
It's delicious.
Thank you for watching the video today.
Kotobuki Shoten has an online salon, Kotobuki Family Salon.
We are currently recruiting new members.
Please check the URL in the summary section.
At the Kotobuki Shoten Family Salon, we have an offline event of fishing,
show the back side of YouTube,
hold a planning meeting,
deliver a limited product once a month,
and there are various benefits.
We would like to enjoy it together, so we are recruiting new members.
And there are also partner members.
There are also franchise owners,
and there are also business partners who develop products together.
That is a preliminary screening,
so if you like, please join us.
See you again.
Bye bye.
Everyone was watching.
Maybe you were watching.
I was watching.
There were a lot of scenes.
That's right.
