Name: Softshell Turtle Hot Pot and Fried Softshell Turtle
Cuisine: 和食
Ingredients: 1 live softshell turtle; Shochu, to taste; Water, to taste; Salt, a pinch

About "Softshell Turtle Hot Pot and Fried Softshell Turtle"

In this off-site video, Chef preps a live softshell turtle at the Sapporo izakaya 'Shokichi'. He demonstrates professional techniques from bleeding and shell removal to skinning, preparing the meat for hot pot and deep-frying (karaage). The process also features rare eggs found inside the female turtle and the precise seasoning of the crystal-clear soup broth.

Introduction to こぶしの板さん →

Tips for Making "Softshell Turtle Hot Pot and Fried Softshell Turtle"

Prep
- When bleeding the turtle, prepare shochu, pull out the neck, and make a swift cut. Do this carefully to prevent blood from splashing.
Prep
- Turtles can still bite even after their heads are severed, so it is crucial to dislocate the jaw first to avoid danger.
Prep
- When removing the shell, carefully run the knife along the edge to avoid damaging the eggs or internal organs.
Prep
- Blanching the cut turtle meat and shell in hot water (shimofuri) makes the tough outer skin much easier to peel.
Prep
- Carefully peel off the thin skin and wash away fine impurities. This step significantly affects the final texture and presentation.
Seasoning
- Softshell turtle broth is extremely delicate. Adding too much salt can ruin it, so adjust the seasoning with extreme care.
Heat control
- When simmering the turtle, carefully skim off the scum to achieve a beautiful, crystal-clear soup.

Ingredients for "Softshell Turtle Hot Pot and Fried Softshell Turtle"

4 items

* Tap ingredient names to find on Amazon

1live softshell turtle
Shochu,to taste
Water,to taste
Salt,a pinch

How to Make "Softshell Turtle Hot Pot and Fried Softshell Turtle"

1
Pull out the turtle's neck and use a knife to bleed it, letting the blood drain into a bowl filled with shochu.
2
Wash the bled turtle thoroughly with water to clean it.
3
Cut along the edge of the shell with a knife to separate the meat from the shell.
4
If there are eggs inside, carefully remove them without damaging them.
5
Dislocate the turtle's jaw to prevent it from biting.
6
Blanch the separated meat and shell in hot water (parboiling/shimofuri process).
7
Let them cool slightly, then carefully peel off the thin outer skin.
8
Cut the meat into smaller pieces by section, separating them for the hot pot and deep-frying.
9
Chop the pieces for deep-frying into bite-sized chunks with the bones still attached.
10
Simmer the turtle in a pot to extract the broth, carefully skimming off any scum.
11
Carefully adjust the flavor of the broth with salt.

Food Science

Why This Dish Tastes So Good

Softshell turtle is rich in umami compounds such as amino acids and inosinate, which dissolve during simmering to create a deep, rich flavor. Additionally, the blanching (shimofuri) process coagulates surface proteins, allowing for the clean removal of the thin skin and residual blood that cause unpleasant odors, resulting in a clear broth free of off-flavors. Adding salt at the end enhances the umami, harmonizing the overall flavor profile.

Umami compoundsTemperature & Heat reactions

Detailed Commentary on "Softshell Turtle Hot Pot and Fried Softshell Turtle"

* Content organized by topics from the video.

Heading to Izakaya Shokichi in Kotoni

The video begins with Chef walking through the streets of Kotoni, Sapporo, holding a live softshell turtle in one hand. This is the memorable first episode of the 'Chef on the Road' series. His destination is 'Minna no Izakaya Shokichi'. It is Chef's first time in Kotoni, and he hurries across the street at a green light toward the restaurant. Arriving at the storefront, he notices a logo shaped like a baseball on the sign. Inside, Chef is impressed by the stylish and clean interior. He greets the owner (Master) with a cheerful 'I'll prep this beautifully for you!' and heads straight to the kitchen, looking a bit excited for his first off-site gig.

Kitchen Prep and Bleeding the Turtle

Once in the kitchen, Chef quickly prepares his cutting board and knives. He starts by bleeding the softshell turtle, preparing a bowl filled with shochu. Although the turtle warily pulls its neck back, Chef skillfully coaxes it out and swiftly cuts it to drain the blood. He scoops up a bit of the blood from the bowl with his finger, licks it, and jokes, 'Mmm, tastes good! Must be type O blood,' making everyone laugh. To keep things clean, he immediately washes everything down with water—a true professional touch. The filming crew is thoroughly impressed by his speed and skill.

Removing the Shell and Finding Eggs

Next, he moves on to removing the shell. He runs his knife along the edge of the shell to separate it from the meat. When Chef checks whether it is male or female, bright yellow eggs emerge from inside, revealing it is a female. He carefully extracts the eggs without breaking them. The restaurant owner watches Chef's masterful knife work with a serious, focused expression. Chef kindly encourages him, saying, 'You're young, so you should learn everything you can,' as he continues the butchering. Softshell turtle eggs are extremely rare, making this a highly anticipated dish.

Dislocating the Jaw and Peeling the Skin

When processing the turtle's head, Chef first dislocates its jaw. Turtles have a habit of biting even after their heads are severed, which is extremely dangerous, so disabling the jaw first is an absolute rule. After that, he blanches the cut meat and shell in hot water (the shimofuri process). This parboiling makes the tough outer skin much easier to peel off. The owner and a female staff member join in, and everyone helps peel the skin together. 'It feels satisfying, like peeling sunburned skin,' they chat in a warm, friendly atmosphere. This is a crucial step for removing fine impurities.

Portioning the Meat and Prepping Karaage

Once the skin is cleanly peeled, Chef cuts the meat into smaller portions. He separates them for the hot pot and deep-frying (karaage), chopping the deep-fry portions into bite-sized, bone-in chunks. Chef jokes, 'A softshell turtle meal usually costs around 50,000 yen per person, so this is a bargain!' but the owner playfully counters, 'For our clientele, that's a bit steep.' Chef quickly finishes portioning all the parts and moves on to the next step. It is a captivating scene showcasing Chef's lighthearted banter and solid culinary expertise.

A Beer Toast and Introducing Shokichi

With the prep work temporarily settled, Chef changes out of his traditional chef's coat into a T-shirt and cheers with a cold beer poured by the owner. 'The kitchen is hot, so beer tastes amazing!' he says with great satisfaction. Moving to the dining area, Chef introduces the restaurant's menu. 'Shokichi' opened in December 2022 and is a popular spot famous for its yakitori and kamameshi (kettle rice). Since the owner is a former baseball player, baseball motifs are scattered throughout the business cards and interior, creating a cozy, welcoming atmosphere. Chef looks completely relaxed.

Seasoning the Broth and Prepping Yakitori

Returning to the kitchen, Chef simmers the turtle in a pot to make the broth. After carefully skimming off the scum, a beautiful, crystal-clear soup is revealed. Chef ladles some soup into a cup for the owner to taste. Softshell turtle broth is incredibly delicate; even a tiny bit too much salt can ruin it, so he adjusts the seasoning with extreme care. Right next to him, the owner lines up his carefully prepped pork skewers on the grill, which begin to sizzle appetizingly. It is a moment that highlights both chefs' dedication to their craft.

Finished Yakitori and Teaser for Next Time

The owner's hearty yakitori (pork skewers) are grilled to perfection and served at the counter. Chef is amazed by the incredibly low price of 200 yen per skewer. The softshell turtle hot pot is also coming together beautifully, filling the kitchen with an incredible aroma. Chef invites his staff member, saying, 'Kengo-chan, give this a taste,' and the video wraps up just as they are about to dive into the tasting in the next episode. The first half of Chef's off-site adventure ends on a high note, filled with great teamwork and the promise of delicious food.

About こぶしの板さん

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール