朝市で売っていた、海に生息する激安巨大なカタツムリみたいな貝を熱湯の中にほうりなげたら・・・

朝市で売っていた、海に生息する激安巨大なカタツムリみたいな貝を熱湯の中にほうりなげたら・・・


Hi guys! I’m Kaneko! I just came back from the morning fish market It’s been a while since the last time I came here I am at the morning fish market! “Horagai”
(Trumpet Shell) “Ishikagegai”
(Burchard’s cockle) “Yoshi Ebi” (Sand Shrimp)
“Kuruma Ebi” (Japanese tiger prawn) “Watari gani” (Japanese blue crab)
3800 yen for this is a bargain! [Unknown shellfish]
What are these? Let’s get these I want to buy these uh big shellfish? [Purchased] I didn’t really plan what seafoods to buy today So I bought shellfish but I’m thinking of buying some for my family and friends Excuse me! I would like to buy these sardine
[Purchased] Look are these huge sardines Wild caught shelled oysters!
I’m sure these are delicious Bit on the smaller side though They sell these stuff too [They sell more than seafoods]
Like quail eggs Fluffy breads Mandarin oranges “Kanbora” (Winter season striped mullet) I hear striped mullet during Summer season smells bad But I hear Winter striped mullets are delicious [Sold in packs]
What are these? Oh monkish liver Interesting “Azukimasu” (Rock cod) are sold for 1200 yen “Mahata” (Sevenband grouper) for 800 yen “Houbou” (Gurnard) 2 for 700 yen “Ankou” (Monkfish) are sold only for 400 yen, maybe because it’s Winter right now “Uchiwa Ebi” (Fan lobster)
These are one of the high-end lobsters around “Semihoubou” (Oriental flying gurnard) Mozuku seaweed Blue sea cucumber Red sea cucumber This is called “Uchiwahagi” (Unicorn leatherjacket) Let’s buy these
Excuse me! May I buy these? [Purchased]
Thank you very much! This is something you can only find at the morning fish market It looks like they’re selling “Oden” (fish cake hotpot) but these are simmered rock shell skewers May I get one? Let’s try it – Can I give it to you like this?
– Yeah, that’s fine Here Delish! So tender! Mayonnaise Sprinkle some chili pepper This is good!! Thank you very much! Yum!! That’s about it, yeah? Let’s head back home and eat I’m starving Alright, heading back home [Back home] So, here are what I bought today! Filefish and some unknown big shells! Alright, let’s start cleaning these! [Cooking Starts!] Once again, today’s main ingredients are filefish and some unknown big shells I felt like eating simmered filefish today, so I bought these The true main ingredient is this Have anyone seen this before? It’s huge! Larger than my palm These shells are called “Sujiuzuragai” (Giant tun shell) This is already huge but I heard it can grow more It can grow up to a size of basketball Black inside, very black It seems like you can eat giant tun shell raw as Sashimi But I read it doesn’t have much texture if it’s uncooked So, I want to make those clam skewer Oden hotpot we saw at the fish market! Alright, let’s clean and boil cook [Clean very well]
Surface is very dirty It’s covered with some type of algae and sands You don’t want those on the meat when you cook them So let’s clean it All cleaned! In a pot, Pour salt Add giant tun shells Boil cook for about 10 minutes While I wait for that, I’m going to peel skins off from filefish [Remove skins]
First, remove the thorn Then, cut this jawline And cut a little bit of anal area Like this Chop thorn off Make a slight cut And chop it off And peel skins starting from where I made the slight cut Flesh looks good Flesh is translucent Shiny! No wonder, these were caught this morning Freshness quality is superb But it looks like there’s not much meat Filefish are known for Winter season fish But the best season to eat them in our area is Fall [Remove gills and guts]
I’m going to remove gills and guts Remove gills Cut diagonally like this And pull intestine and gall bladder out Aw, not much liver inside Small… I’ll remove that as well This one has good amount of liver Intestine and gall bladder Make sure to remove these This one has good amount of liver but others didn’t Preparation is done Gutted and gills are removed The small parts you see inside is liver I left it inside At this point, you can store fish in the fridge for about 2 to 3 days The first thing you need do when you get a fish is to gut These are cooked so let’s take them out Boil cooked! I’m going to put these in the fridge and let them cool Because I’m in a hurry right now I’m guesting at an event in Osaka Prefecture and I need to head out
[Time is really limited. Lol] I gotta make it in time and get on the bullet train So, see you later! The event was fun! I’m back home! Giant tun shells are cooled down So let’s take the meat out [Remove meat from the shell] Ewww Even though these have big shells, meat inside are small See? Only meat now! Meat is very firm
[Remove guts] I’m going to remove guts Trim flabby parts I’m assuming it’ll be similar to spiral shellfish and this part contains fat These types of shellfish should be… right, see? I’m removing this This may cause diarrhea And that’s what I’m gonna do to other ones This neck part? is interesting This here I think it’s edible Very similar to spiral shellfish’s anatomy Black version of spiral shellfish Cut like this and Remove fat inside Smells bad But once I salt rub these, the smell should eliminate Remove all unwanted parts And continue I think guts are smelly Okay Soak them in water And rinse very well
[Rinse] What is this? Something hurts I found this hard tooth-looking thing stuck on the meat
[Found this hard part] I’m little scared of eating this part Let’s not eat it Add salt once you rinse them thoroughly
[Salt rub] Add salt and Rub Remove slime and any dirt left Especially this are Rub salt very well like this Make sure to remove all slime and dirt So dirty I’m surprised These are all cleaned Next is cutting
[Cut] Hmm I think I want each piece to be around this size Chop to this size Then I’m going to skewer Looks delicious isn’t it? Cross section is white But the top edge is little brown I wonder how it tastes like Meat seems hard when I’m cutting Using pressure cooker might be a better idea Hey guys…. bad news… I only had one bamboo skewer left…Lol So I’m using toothpicks too I would go buy if it wasn’t midnight right now…
[Skewering] It cannot be helped I’m going to skewer all of them This is the only skewer I have so I want to stack meat as much as I can Like this And then I’ll skewer 3 pieces per toothpick Let’s make soup stock I’m using thick slices of bonito flakes Add A lot And let it simmer for about 30 minutes When the bonito flakes extract flavor, Add Kombu kelp Left is Hidaka Kombu kelp
Right is Rausu Kombu kelp I prepared two types Add them Turn heat off Cover and wait for about 10 minutes 10 minutes have passed and Kombu kelp extracted flavor Look how thick it is Good soup stock And here it is, the pressure cooker Add lots of soup stock Pour Sake Mirin (Cooking Sake) Soy sauce Sugar Turn heat on Toss giant tun shells inside the pot And boiled eggs And Daikon radish Put all those in and Put lid on Add pressure Cook for about 15 minutes Let’s hope they get softer Alright, it’s cooked Turn heat off Hot hot hot!!! Put pot in the sink Let water run When this red ball sinks, it’s safe to open There it goes This means no more pressure inside Unlock And open! Ohh looks delicious Daikon radish feels soft Wow meat feels really tender too! See, look! Alright, so the hotpot is done! Next is cooking simmered filefish In a pot, Add Sake Water Sugar Mirin Soy sauce Turn heat on Let it boil Add filefish when it boils And drop a sheet of paper towel as a drop lid Cook for about 10 to 15 minutes, then plate and done! [DONE!] Alright, done!
Itadakimasu! Let’s eat! This is the Oden hotpot of giant tun shells Since I used pressure cooker, the meat is very tender like jelly-like Can you see?? Meat soaked up broth too Itadakimasu! What is this texture! Like sticky rice cake Sticky and jelly-like? Very tender Wow the soup is delicious! It smelled bad when I was boil cooking But that smell is gone But it’s too soft and the texture isn’t very interesting, so it’s not really my favorite shellfish I wanna put this on This is flavored Miso saucecalled “Tsukete Miso, Kakete Miso”
It’s a famous condiment in Aichi Prefecture This Miso sauce contains lots of white sesame seeds This sauce is really delicious If you never tried it, please try it!! Because it’s really really delicious Add mustard paste Dip it in and Itadakimasu! Sooooo good!! The best! Let’s put this on aside I’m gonna eat my favorite dish, simmered filefish Less liver today but one filefish had a descent amount of liver So let’s eat this one here Itadakimasu! Delish… Alright, so the drink I want to enjoy with this interesting giant tun shell’s Oden hot pot and simmered filefish is this! Ready…? The Silver One! Oden hotpot and the silver one Can’t go wrong right? This is gonna be good Alright then, here is 90% beer, 10% foam glass of beer Itadakimasu Delicious Oden hotpot is perfect during Winter Let me enjoy rest of my meal [Finished Eating!] Thanks for the meal! Today, I made Oden hotpot using huge shellfish called giant tun shells that I found at the morning fish market The flavor of Oden hotpot was delicious But giant tun shells weren’t so delicious Maybe it was a mistake to make Oden with those shellfish I wanted a little more texture I did taste the flavor of clams from the soup But there was a slight peculiar smell left in the soup It was my first time trying so I learned something Well, if I ever I find other interesting seafoods at the morning fish market, I’ll buy them Thanks for watching today’s video! Bye-bye!

100 thoughts on “朝市で売っていた、海に生息する激安巨大なカタツムリみたいな貝を熱湯の中にほうりなげたら・・・

  1. 3:47にカワハギの赤いチ〇コみたいなのあるけどなんなんやろ?

  2. つけてみそかけてみそと
    浜名湖パルパルの文字を見たら
    絶対に歌ってしまう。
    ホテルニュー淡路くらい歌ってしまう

  3. 貰い物🎁かもしれませんが・・・
    地元の醤油が出てきてたので、なんだか嬉しかったです😄💕

  4. ดูเพลินเฉยเลย from Thiland

  5. この貝殻はね、食べれないのでね、ご近所さんにあげたいと思います。

    誰かさんの真似でs

  6. 久々に拝見しました。
    少しお顔が丸くなられましたか?(σ≧▽≦)σ
    美味しいものを作って食べられてるからでしょうか(*^ー^)ノ♪
    これからも楽しみにしています🎵

  7. かねこさんが仕入れて、トミックさんが解剖して、東海オンエアが調理する企画見たいです。

  8. うちよく油揚げ?に卵入れて開いてるところ爪楊枝で並縫いっぽく塞ぐんだけど竹串なかったならそういう感じも良かったんじゃないかなと俺は思った

  9. 普通にサザエ食べてたら友達に捌く前にカタツムリ見たいって言われて食えなくたった

  10. かねこさんの活動拠点が地元なのでこの朝市どこだろうと調べてみましたが、抹茶が有名な所かなあ…こんな良いところが近くにあるなんて知りませんでした!つけてみそかけてみそは我が家も普通のとプレミアムを常備してます。

  11. 漁師飯なのかなぁ…あのおでん(´・ω・`)マジ美味しそう…もうおばちゃんの声からして美味しいってわかるw

  12. FENDIのジャケット
    Jordanトラックパンツ?
    グッチのスニーカーなのに部屋着感が😂
    まぁ金子らしいっちゃ金子らしいけどw

  13. そりゃ、イノシン酸、グルタミン酸、コハク酸の合わせ出しは美味しいでしょうねw
    ラーメンに使えそうな出汁ですね。

  14. 食材を無駄にしない綺麗な料理ですね♪
    どこかの食材を虐待してる人と大違い!

  15. 「つけてミソかけてミソ」は中京の魂です。他都道府県には売ってさえいない渾身の一撃、「愛知ってどこ?」「名古屋のある県」「あぁ、あっこね」ってのが日常茶飯事に起きるネット社会。。。
    応援してますよ^^

  16. The description are nice tho, I'm glad you are giving us overseas people to learn Japan better, and to share knowledge with us about all types of seafood, by the name, the facts, the cutting, the way to cook it and more. Thanks, you deserve lots of support from people.

  17. 最近登録させてもらったのですが、老若男女に魚食の魅力を存分に伝播する力を感じます‼

    漁師町育ちの中年ですが

  18. 「つけてみそかけてみそ」箱買いしたいくらい上手いですよね!
    四国にも売ってないかな?

  19. あんなミソみたいなソース付けて食べて美味いってなるんだったらあんないい出汁とる意味無いじゃん 笑

  20. 朝市とか行ってみてぇなぁ~
    だがしかし起きれねんだなこれが
    てか家の近くで朝市やってるとこないわ

  21. Not all of your viewers can speak Japanese language… So please put some caption/subtitles…

    Love from Phillipines🤗

  22. If I only understood your language. You dish looks brilliant and I am sure it might be delightful in taste. Many blessings. Thank you for this video.

  23. 金子さん毎回美味しいもの食べてるけどお体の方は大丈夫なのかな?
    もしも体壊したら動画が見れなくなってしまうので健康面にも気をつけて動画作ってください。

  24. カワハギの皮を剥いでいきます   カワハギの皮を剥ぐ かねこさんやるじゃないですか

  25. カワハギって口の周りとかヒレ周りはお刺身でも身が締まってて美味しいですよねw
    肝が少ないのは残念だけど肝醤油で食べるお造り最高🐻💕

  26. カワハギは口の手前お少し切ってそっちの方が全部綺麗に撮れますよ!!!

  27. ありがとう thanks for sharing .いい チャネル ですね 英語 わ かんぺき

  28. どうせ食べるなら美味しく派なんでしょうか。
    貝は刺身か焼くか塩茹ででしか食べたことがない浜育ちからすると「素材の味と触感はどこへやら」て感じで・・・。
    でも美味しそう。

  29. つけて味噌かけて味噌美味いんだけど、素材の味を支配してしまう感じがして(この味噌に限らず)あんまり後でつけるようなものは使いたくないなぁ。

  30. ツブっぽいなら煮込みより塩茹で程度で歯ごたえ残すのが吉だったのかな。中々初見の物は最適解見出すのは難しいですな。笑
    まだ開拓の余地がある食材って事かー

  31. 高知県の室戸岬の海洋深層水で作られてる牡蠣が足くらいの大きさがあって、ミネラルも豊富で美味しいと聞いたことがあるので今度動画でみてみたいです。

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