Recipe
Filleting Sailfin Poacher and Flounder for Sushi! We Became Like Family!?
Ingredients
- Sailfinpoacher (Hakkaku, a Hokkaido fish similar to Atka mackerel) to taste
- Flounder1 (medium-sized)
- Sushirice (shari) to taste
- Wasabito taste
About "Sailfin Poacher and Flounder Nigiri Sushi"
In this video, the chef from the Japanese restaurant "Kobushi" in Niki, Hokkaido, carefully fillets sailfin poacher and flounder to make nigiri sushi. The flounder is meticulously skinned and checked for its chewy texture, while the sailfin poacher is prized for its rich fat and sweetness, which cameraman Kengorian highly praises during a tasting. Emphasizing the importance of freshly cooked rice, the chef serves the sushi to visiting customers, creating a warm, family-like atmosphere filled with laughter.
Tips for Making "Sailfin Poacher and Flounder Nigiri Sushi"
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Selecting Fish
- The chef notes that flounder of this medium size is the most delicious, showing that size selection directly impacts the flavor.
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Prep
- Carefully skin the flounder, checking for any scars on the skin from bumping into other fish in the wild.
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Checking Quality
- Visually and physically inspect the sliced flounder to ensure it has a wonderfully chewy texture before using.
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Sushi Rice
- The chef insists on using freshly cooked rice, emphasizing the importance of shaping the sushi in its best state.
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Sailfin Poacher
- Sailfin poacher is highly prized for its rich fat and sweetness, making it an excellent sushi topping that even the cameraman praised as 'delicious!'
Ingredients for "Sailfin Poacher and Flounder Nigiri Sushi"
4 items* Tap ingredient names to find on Amazon
How to Make "Sailfin Poacher and Flounder Nigiri Sushi"
- 1
Fillet the sailfin poacher and prep it into sushi toppings.
- 2
Fillet the flounder, cutting into it while noting that this medium size is the most delicious.
- 3
Slice the flounder meat and check for its wonderfully chewy texture.
- 4
Carefully skin the flounder, checking for any scars from its life in the wild.
- 5
Cook the rice for the sushi, insisting on using freshly cooked rice.
- 6
Prepare the freshly cooked rice as sushi rice.
- 7
Shape the nigiri sushi using the sailfin poacher and flounder toppings, adding wasabi to taste (be careful not to add too much).
Detailed Commentary on "Sailfin Poacher and Flounder Nigiri Sushi"
* Content organized by topics from the video.
Filleting Flounder & Marriage Talk with the Crew
After filleting the sailfin poacher, the chef moves on to a splendid flounder. He skillfully cuts into it, explaining that this medium size is the most delicious. Across the kitchen, a TV crew is waiting, and a female reporter asks, "Chef, are you married?" The chef playfully dodges, saying, "I don't really remember," before revealing he has only been married once. He jokes, "You really need to get married about five times," and even jokingly asks the reporter, "Should I marry you?" When called out about already having a wife, he humorously replies, "Well, I can't move much anyway," filling the kitchen with laughter.
Prepping Flounder & Chatting for YouTube
As the chef slices the flounder, he confirms its wonderfully chewy texture. Despite being in the middle of a TV shoot, the casual banter continues. When the chef asks, "Will they actually use this talk on TV?" the reporter chuckles and says, "No, we won't." However, the chef turns to the camera and says, "But I'm putting it on YouTube!" The conversation shifts to the cameraman's college days studying abroad in Thailand, prompting the chef to express his own desire to travel. Even while cooking, his friendly, down-to-earth personality shines through his seamless interactions with the crew.
Family Talk & Chef vs. Farmer Debate
While preparing the sushi rice, the conversation turns to the chef's family. He mentions his 42-year-old son, worrying that he is still single and shows no interest in dating, expressing a bit of loneliness about having no successor for "Kobushi." Since cameraman Kengorian helps out with his family's farm, a playful debate sparks over whether being a chef or a farmer is cooler. The chef insists, "Being a chef is cooler, right?" while Kengorian holds his ground, saying, "Farming is cool too." Amidst the debate, a comical moment occurs when the chef notices the kitchen floor is flooded and bends down to wipe it up.
Skinning Flounder & Welcoming YouTube Fans
While carefully skinning the flounder, the chef explains how scars on the skin can form from bumping into other fish in the wild. Just then, two female customers who found the restaurant through YouTube arrive for the first time. Their father is a huge fan of the channel, and they are thrilled to see the TV crew there. The chef introduces them, saying, "Kengorian is here today too!" and happily promotes the upcoming TV broadcast on the 22nd, telling them, "Be sure to tell your dad to watch!" He warmly welcomes the guests who managed to find their way to his shop.
A Fisherman Dad & Cooking the Orders
After receiving orders for a tempura bowl and cold tempura soba, the chef efficiently begins cooking. Learning that the customers' father is 74 years old—nearly the same age as him—the chef feels an instant connection. The father is a fisherman who still occasionally goes out to sea. Hearing that he always laughs happily while watching the videos, the chef says, "That makes me so happy. Bring your dad along next time!" They bond over how YouTube is more entertaining than TV, while delicious cooking sounds echo from the kitchen.
Serving Sushi & Bold Questions to the Couple
After serving the main orders, the chef begins making sushi with the freshly filleted sailfin poacher and flounder. Offering the sushi as a complimentary treat, he notices how close the couple is and boldly asks, "Do you sleep in the same bed?" He playfully expresses his envy, saying, "Must be nice and warm!" laughing heartily. The customers rave about the sushi, calling it delicious. The chef mischievously apologizes, saying, "Oops, I accidentally put a bit too much wasabi, sorry!" creating a warm, family-like atmosphere with his delicious food and lively banter.
Tasting & a Sushi Rice Mishap
Cameraman Kengorian is also treated to some sushi. Taking a bite of the sailfin poacher sushi, Kengorian is blown away by its rich fat and sweetness, exclaiming, "Delicious!" The chef proudly agrees, "Right? It's perfect." As he continues making sushi, the rice cooker beeps, signaling the rice is done. It turns out the rice used for the tempura bowl served earlier wasn't freshly cooked. "The rice just finished cooking now, sorry!" the chef apologizes, but the customers smile and reply, "It's totally fine!" He quickly preps the freshly cooked rice, showing his dedication to serving the best sushi.
Memories of Horohira Bridge & Warm Farewell
The personal conversations continue, touching on the customers living near Horohira Bridge in Sapporo's Chuo Ward and their daughter's marriage. After they settle the bill, they take a commemorative photo. The chef compliments one of the customers, saying, "That's a cute skirt!" and wraps his arm around them for a friendly pose. Wished a "Happy Valentine's Day!", the chef sends them off with a huge smile. They promise to bring their fisherman father next time, wrapping up a wonderful business day filled with laughter and warmth.
About こぶしの板さん
こぶしの板さん
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