Japanese Chefs Teach Japanese Boiled Fish Cooking

How to get rid of the fishy smell and how to process NG.
We will carefully teach you everything from the key points of boiling to the heat level!
Check out the summary section for more details on how to make it and what to look out for!☟
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ingredients　For 2 persons
Fresh flounder 200g x 2 pieces
20 g ginger
(seasoning)
500cc of bonito soup stock
100cc sake
100cc mirin
100cc soy sauce
50 g sugar
(garnish)
4 radishes (50g x 4pcs) *pre-cooked
4 burdocks (15g x 4pcs) *pre-cooked
How to make
1 Prepare fresh fish fillets.
2 Cut into the thickest part of the meat.
3 Prepare hot water at 60°C and pour it over the fillets to drain them.
4 Wash the surface under running water to remove scales and other impurities.
5 Prepare the ginger slices.
6 Combine the broth in a saucepan.
7 Add the fish, bring the broth to a boil, and scoop out the scum.
8 Put the lid on the pan, cover with a lid, and simmer over medium-high heat for 15 minutes.
9 For soaking type simmering, turn off the heat and keep in a cool place for half a day to one day to let the flavor soak in.
10 For a quick-cooking type of simmering, continue to simmer over high heat.
11 Cook until just a little liquid remains.
12 The soaking type of boiling is completed by reheating.
Makeup points
1 Fresh fish is recommended because it has less fishy smell and its flesh is plump.
2 When defrosting, use a temperature of about 60°C (140°F), not boiling water.
3 Gently scrub and wash the skin, including any scales left on the surface.
4 For stews that take a day to cook, cool slowly after boiling and store in a cool place.
5 Be careful not to boil the fish if the liquid becomes too little in the simmering process, as it will burn.
(Profile)
I supervise the development of grand menus and new dishes for famous restaurants in Tokyo, and
I work as a chef and creator, including concept plans for new restaurants.
I have experience working overseas and continue to research cuisine from a global perspective.
On my days off, I cook and serve my family!
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#Boiled fish,
#Fish Cuisine,
#fish recipes,.
#Japanese Cuisine,
#Preparation of boiled fish,

[@TrumpHeartIsland2708]

動画が上がる度に拝見しております。
今回のカレイの煮付けですが霜降り作業はした事が無かったので、教えていただきありがとうございます。
丁寧なお仕事にプロ意識を感じます。
今のTH-camに動画を投稿されている料理研究家さんと違い、プロの技の伝授に感謝です！

[@papascooking_foods_creator]

嬉しいコメントを頂き有難うございます！
これからも宜しくお願いします。

[@user-rz1nb3ss7b]

明星は身の状態表現で技能名としては湯霜では？

[@papascooking_foods_creator]

湯霜や湯引きでも、どちらでも大丈夫です。