今が旬!アナゴの捌き方と調理 How to fillet & cook conger eel | SUSHI TIMES

今が旬!アナゴの捌き方と調理 How to fillet & cook conger eel

穴子は寿司ネタの中でも仕事が難しいものの一つですが、これを一人で捌けたら・・と思ったことはありませんか?
穴子が旬を迎えるこの時期に、動画でその捌き方や調理方法をご紹介します!

穴子(あなご)のさばき方

《穴子の捌きと 白焼き》大和の 和の料理

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Anago is a family of Unagi, looks similar but a different.In “EDOMAE sushi”, Tokyo style sushi, Anago is very popular and important menu. Japanese people rarely eat Unagi sushi. Prefer to eat Anago. Anago is less fatter and plain taste than Unagi.There are two kinds of prepare styles in EDOMAE. This is boiling style. The other is grilled style.At first, pick up bones from side to side. Secondly, by boiling Anago’s heads in water, New “DASHI”, a kind of sauce, is prepared. Anago is boiled with reused sauce and new sauce which is mix new DASHI, soy sause, Sake, and suger. Every time we prepare Anago, new sauce is added into reused Anago sause. Because Anago’s essences are flowing into sauce during boiling, the longer reused sauce is used, the better sauce taste is. We are offering Anago sushi about a year, so the sauce is about one years old… It’s still younger, but pretty good! At last, Anago is boiled about 10 minuets with old and new mixed sauce.
Anago is very soft and easy to be broken the style. That means … it melts in your mouth! Would you like to eat one piece of Anago ??

Preparing – “Anago” – Conger Eel

English instruction : Anago, Sea eel. Kiriko sushi Sawtelle Los Angeles. Ken Namba