Name: Deluxe Sashimi Platter and Clam Miso Soup
Cuisine: 和食
Ingredients: 1 whole red sea bream; 2 horse mackerels; 165g medium-fatty tuna (chutoro); 198g lean tuna (akami); 173g salmon; 174g yellowtail; 221g seared bonito (katsuo tataki); 153g octopus; 80g squid (sashimi grade); 92g whelk; 55g salmon roe (ikura); 73g soy sauce-marinated salmon roe in sack (sujiko); 267g clams; 2 mackerel fillets; 198g salmon belly; Daikon radish (for garnish/tsuma) to taste; Carrot (for garnish/tsuma) to taste; Myoga ginger to taste; Wakame seaweed to taste; Shiso leaves to taste; Cucumber to taste; Sliced onion to taste; Kaiware radish sprouts to taste; Green onion to taste; Fresh garlic to taste; Miso (homemade) to taste; Water to taste; Salt (for purging sand, 3% saltwater) to taste

About "Deluxe Sashimi Platter and Clam Miso Soup"

This video shows how to prep and turn over 10 types of seafood (worth about 10,000 yen)—including red sea bream, horse mackerel, medium-fatty tuna, salmon, yellowtail, and whelk bought in bulk from Kakujoe Gyorui—into a gorgeous sashimi platter. Whole fish (red sea bream and horse mackerel) are filleted into three pieces, mackerel and salmon belly are frozen for storage, and clams are purged of sand for miso soup. The deluxe sashimi platter is beautifully arranged on a large plate with hand-shredded daikon, carrot, and myoga radish (tsuma) as the main dish for a son's birthday party. The video also covers the entire process, including cleanup and sanitization.

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Tips for Making "Deluxe Sashimi Platter and Clam Miso Soup"

Prep
- Purge clams of sand by soaking them in 3% saltwater in the refrigerator, covered with foil poked with air holes to keep it dark.
Prep
- Wipe excess moisture and fat from mackerel fillets and salmon belly with paper towels, then wrap individually in plastic wrap to freeze.
Prep
- Arrange sashimi blocks (chutoro, akami, salmon, etc.) in a container lined with paper towels and chill thoroughly in the fridge until dinner.
Prep
- Place whelk, squid, and octopus in a paper-lined container to absorb excess moisture.
Filleting Fish
- Descale horse mackerel, shave off the scutes (zeigo), remove the head and innards, wash the bloodline, and fillet into three pieces (daimyo-oroshi style).
Filleting Fish
- Descale red sea bream, snip the fins, and fillet into three pieces to make blocks. Chop the spine and head for soup/stew, remove the gills, and freeze.
Making Garnish
- Rotary-peel (katsuramuki) daikon, stack and julienne finely, then soak in water for 15 minutes to crisp. Handmade tsuma preserves fibers better than store-bought.
Making Garnish
- Similarly, rotary-peel and julienne carrot, soak in water, and add ice to make it extra crisp.
Making Garnish
- Slice myoga vertically for garnish, julienne the scraps to soak in water, rehydrate wakame, and drain all vegetables before refrigerating.
Soup
- Always start clam miso soup from cold water to extract the umami. Once open, simmer on low, skim the foam, and season only with homemade miso (no extra dashi needed).
Plating
- Arrange daikon tsuma into round mounds for each sashimi variety, garnish with carrot tsuma, wakame, and shiso, and lean the sashimi slices against them to build height.
Plating
- Skin the horse mackerel and slice using a pulling cut. Make a shallow score on the yellowtail to help it hold soy sauce.
Sanitization
- Thoroughly sanitize and deodorize cutting boards, knives, and towels with bleach after cooking.

Ingredients for "Deluxe Sashimi Platter and Clam Miso Soup"

28 items

* Tap ingredient names to find on Amazon

1whole red sea bream
2horse mackerels
165gmedium-fatty tuna (chutoro)
198glean tuna (akami)
173gsalmon
174gyellowtail
221gseared bonito (katsuo tataki)
153goctopus
80gsquid (sashimi grade)
92gwhelk
55gsalmon roe (ikura)
73gsoy sauce-marinated salmon roe in sack (sujiko)
267gclams
2mackerel fillets
198gsalmon belly
Daikonradish (for garnish/tsuma) to taste
Carrot(for garnish/tsuma) to taste
Myogaginger to taste
Wakameseaweed to taste
Shisoleaves to taste
Cucumberto taste
Slicedonion to taste
Kaiwareradish sprouts to taste
Greenonion to taste
Freshgarlic to taste
Miso(homemade) to taste
Waterto taste
Salt(for purging sand, 3% saltwater) to taste

How to Make "Deluxe Sashimi Platter and Clam Miso Soup"

1
[Purging Sand] Wash the clams with water and submerge them in 3% saltwater. Cover the container with aluminum foil, poke air holes with a fork, and leave them in the refrigerator in the dark for a while.
2
[Freezing: Mackerel] Wrap each mackerel fillet carefully in plastic wrap and place them in the freezer.
3
[Freezing: Salmon Belly] Thoroughly wipe off excess fat with paper towels, wrap each piece individually in plastic wrap, and place them in the freezer.
4
[Chilling the Blocks] Remove the medium-fatty tuna, lean tuna, and salmon from their packaging. Arrange them in a container lined with paper towels and chill thoroughly in the refrigerator.
5
[Drying Whelk & Squid] Place the whelk and squid in a container lined with paper towels and keep them in the refrigerator to absorb excess moisture.
6
[Octopus Prep] Separate the octopus into legs and head. Wrap the head in plastic wrap and freeze it. Set the legs aside for sashimi.
7
[Storing Ikura & Sujiko] Wrap each in plastic wrap and store them in the refrigerator.
8
[Filleting Horse Mackerel] Descale the horse mackerel and shave off the hard scutes (zeigo) with a knife. Cut off the head, remove the innards, and thoroughly wash away the bloodline under running water. Cut along the back and belly following the spine to fillet it into three pieces (daimyo-oroshi style).
9
[Filleting Red Sea Bream] Remove the scales with a scaler and cut off the fins with kitchen shears. Cut off the head, remove the innards, and wash with water. Fillet into three pieces and cut into blocks (saku).
10
[Storing Sea Bream Scraps] Cut the spine and head into manageable pieces, remove the gills, wrap in plastic wrap, and freeze.
11
[Tsuma Garnish: Daikon] Cut the daikon into manageable lengths, rotary-peel (katsuramuki) it, stack the sheets, and slice into fine julienne strips. Soak in plenty of water for about 15 minutes to make it crisp, drain well, and store in the refrigerator.
12
[Tsuma Garnish: Carrot] Similarly, rotary-peel and julienne the carrot. Soak in water, then add ice to crisp it up further. Drain well and store in the refrigerator.
13
[Preparing Condiments] Slice the myoga ginger vertically for decoration, julienne the scraps, and soak them in water. Rehydrate the wakame seaweed and drain. Store everything in the refrigerator.
14
[Clam Miso Soup] Rub the purged clams together to wash their shells. Place the clams and water in a pot, bring to a boil slowly starting from cold water. Once the shells open, reduce the heat to low and skim off the foam. Turn off the heat and dissolve the miso.
15
[Slicing Sashimi] Skin the horse mackerel and slice it using a pulling cut (hikigiri). Make a shallow decorative score on the yellowtail. Slice the salmon, tuna, octopus, squid, whelk, and red sea bream into appropriate bite-sized pieces.
16
[Plating] On a large platter, arrange the handmade daikon tsuma into round, three-dimensional mounds corresponding to the number of sashimi varieties. Garnish with carrot tsuma, rehydrated wakame, and shiso leaves. Lean each type of sashimi against the tsuma mounds to build height. Serve the salmon roe (ikura) in a small glass with cucumber slices.
17
[Plating Seared Bonito] Slice the seared bonito thickly and arrange it on a separate plate piled high with sliced onion, myoga, kaiware sprouts, green onions, and sliced fresh garlic.
18
[Cleanup & Sanitization] After cooking, thoroughly sanitize and deodorize the cutting board, knife, and towels with bleach, and scrub the sink until it shines.

Detailed Commentary on "Deluxe Sashimi Platter and Clam Miso Soup"

* Content organized by topics from the video.

Massive Haul from Kakujoe Gyorui! Today's Catch

Returning home with a cooler box, the speaker starts with a playful greeting, calling himself a 'freelance fisherman.' His 'fishing ground' today was the popular fish market Kakujoe Gyorui, where he spent a generous budget. Out of the cooler come a magnificent red sea bream and fresh horse mackerel. The table is soon covered with an array of seafood that looks like a fish market itself: medium-fatty tuna, lean tuna, salmon, yellowtail, seared bonito, whelk, squid, octopus, salmon roe, whale, and sujiko. Self-deprecatingly praising his 'excellent fishing skills,' he snaps a commemorative photo with the sea bream. He uses humor to boost his energy before tackling the 'cleanup from hell' that comes with prepping so much fish.

Freezing Prep and Purging Clams

First, the speaker tackles storing and prepping ingredients that won't be used immediately. After washing the clams, he submerges them in 3% saltwater to purge the sand. He covers the container with aluminum foil, pokes a few air holes with a fork to create a dark environment, and leaves it in the fridge. Next, he carefully wraps the mackerel fillets individually in plastic wrap for freezing. Joking that blue-backed fish are so nutritious that 'everyone else should stop buying them' (so he can have them all), he moves on to the salmon belly bought for his wife's bento. He wipes off excess surface fat with paper towels before wrapping each piece in plastic wrap for the freezer. Describing the salmon as so fatty that it leaves fingerprints on everything it touches, he quietly admires its rich quality.

Chilling Fish Blocks for a Birthday Feast

Since today is his son's birthday, the speaker prepares a lavish sashimi spread featuring the birthday boy's favorites. He unpacks gorgeous medium-fatty tuna, lean tuna, and kid-favorite salmon. To keep them in peak condition until dinner, he neatly arranges them in a container lined with paper towels and chills them thoroughly in the refrigerator. Whelk and cuttlefish are placed together in another paper-lined container to absorb excess moisture. He separates the octopus into legs and head, wrapping and freezing the head. The salmon roe, sujiko, and some whale meat—which he plans to sneakily snack on later tonight—are all carefully wrapped and set aside.

Filleting Horse Mackerel and Sea Bream

Now, it's time to fillet the whole fish. Starting with the horse mackerel, he descales it, shaves off the hard scutes (zeigo), removes the head and innards, and washes the bloodline clean under running water. Using the daimyo-oroshi method, he cuts along the spine from both back and belly to fillet it into three pieces. Next is the star of the show: the red sea bream. After battling flying scales with a scaler, he snips off the fins with kitchen shears, removes the head and innards, and washes it. Brushing off potential critics by saying 'home cooking doesn't need professional quality; just fillet it however is easiest for you,' he works at his own pace. He fillets the sea bream into three pieces, cuts the flesh into blocks, and chops the spine and head into pieces for future soups or stews, freezing them after removing the gills.

Handmade Tsuma Garnish and Condiments

To elevate the sashimi experience, the speaker insists on making the tsuma garnish by hand. He cuts the daikon to length and concentrates on rotary-peeling (katsuramuki) it. Remarking that 'you lose the skill if you don't do it once in a while,' he peels it beautifully thin. He notes that while store-bought tsuma often has broken fibers, handmade tsuma is far superior in taste and texture. He stacks the peeled sheets, juliennes them finely, and soaks them in plenty of water for 15 minutes to make them crisp. For color, he repeats the process with a carrot, adding ice to the water to crisp it even further. He also vertically slices myoga ginger for an izakaya-style garnish, juliennes the scraps to soak in water, rehydrates the wakame, and drains all the vegetables thoroughly before storing them in the fridge.

Rich and Flavorful Clam Miso Soup

As dinner time approaches, the speaker prepares miso soup using the purged clams. He rubs the shells together under running water to clean them thoroughly. Placing the clams and water in a pot, he emphasizes starting with cold water to slowly draw out the rich umami flavor. Once the water boils and the clams open, he lowers the heat and carefully skims off the foam. Turning off the heat, he simply dissolves his homemade miso into the broth. Since the clams release an incredibly rich broth on their own, no extra dashi is needed. The result is so delicious that the speaker jokingly declares it 'mind-blowingly good.'

Deluxe Sashimi Platter & Special Bonito

Finally, it's time to assemble the platter. On a beautiful black plate, he arranges the handmade daikon tsuma into round, three-dimensional mounds for each type of fish. He garnishes them with carrot tsuma, rehydrated wakame, and shiso leaves. After skinning the horse mackerel, he uses the full length of his knife to make smooth pulling cuts, leaning the slices high against the tsuma. He scores the yellowtail to help it hold soy sauce, then beautifully slices and arranges the salmon, tuna, octopus, squid, whelk, and sea bream. Salmon roe is served in a small glass with cucumber slices for an elegant touch. For himself, he prepares a separate plate of thickly sliced seared bonito piled high with sliced onion, myoga, kaiware sprouts, green onions, and fresh garlic. The grand birthday feast is ready to begin!

Cleanup from Hell and a Secret Reward

Behind every great party lies the inevitable 'cleanup from hell, season 2.' The sink is splattered with scales and fish oil, and a mountain of cutting boards, knives, and dishes awaits. Comparing the chore to doing all of one's summer homework on the very last day, he nevertheless scrubs the sink until it shines and sanitizes the cutting boards and towels with bleach. Once everything is spotless, he claims his 'labor fee'—sneaking out some whale sashimi he had hidden in the fridge. Quietly snacking on the whale away from his family while sipping cold barley tea (pretending it's beer) is pure bliss—the ultimate reward for a hard day's work.

About 夕方食堂

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