How to make salmon roe gunkan maki step by step. Also how to marinate salmon roe.
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- Опубліковано 21 вер 2024
- This time I am showing you how to make gunkan maki .
Gunkan maki is a type of sushi that has a strip of dried seaweed wrapped around sushi rice, with a topping. And salmon roe is one of the most popular toppings for it. So in this video, I am also showing you how to marinate salmon roe to make it very delicious. It's a very simple recipe so please try at home.
#salmonegg #gunkanmaki #authenticjapanesefood
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Your channel helps a lot especially to beginners like me. And wanna let you know that your voice is sooooo calming...😎
😎Thank you sooooo much.
i'm a sushi chef (5 years now). i've found that even the most experience chef can learn something new everyday and try new methods. Your videos are EXCELLENT. may i ask where you work?
Love the step by step instruction, nothing left for guesswork. And THANK YOU for sharing your knowledge
Thanks for the great video with easy to follow instructions!
Glad it was helpful! Thank you for watching too.😊
First of all, thank you so much for all the work you do to give us such amazing videos! You really know how to explain and make it look easy! I would like to make a request if possible, could you teach us how to make basic maki sushi? (Like the simple rolls with salmon and avocado for example)
Have a nice day !
Thank you so much for the wonderful comment. 😊 I'm showing how to make simple rolls in my how to make spicy tuna roll video and yellowtail part 2 video. Please check them out. I hope those videos would help.
Thanks for teaching and sharing. Instructions are so clear and simple, preparations are so clean and neatly done. Keep it up 👍🏼👍🏼
Thank you! We catch a lot of salmon here in the Pacific Northwest, US. Chum salmon roe is the best. We absolutely love ikura, but have never been able to make it taste authentic. Your recipe and instructions just made us soooo happy! Now we have lots of fresh, delicious ikura to eat along with all our other fresh fish and seafood.
I watched your videos too. I envy you so much now. You can really catch all the fresh fish by yourself! Sand shrimp is interesting. I never saw it before.😁
@@sushibykunihiro7534 Thank you for the kind words. We would love to take you out if you're ever in our area.
I've been making sushi for 25 years at home and this is the very best gunkan maki demonstration I have ever seen. Mahalo Kunihiro I will be using your technique tonight for ikura and uni sushi.
That's great!! Thank you for watching.😊
Aye u from Hawaii? Seen the “mahalo” in the comments
Besser geht es wirklich nicht.I Love this cooking❤ !
Thank you so much for the compliment. Glad you enjoyed the video.😊
How I miss eating your fabulous sushi in Los Angeles! Thank you for this video!!!
I miss serving you too. Thank you so much for watching my video. Please stay safe and healthy.😊
I have watched many channels to get better at sushi prep and presentation, and you have been the best. You have improved my sushi game so much. My family is loving what I put on the plate on a near daily basis. I stayed away from homemade sushi for so long for fear of getting wrong, but you have taught me sooooo much. I now have sushi for breakfast, prepare a lunch box, and delight my family for dinner and post work sushi most of the week. I wish I had the words to express what you have done for me Kunihiro! Please continue knowing you are making a huge difference in the home culinary arts with your amazing efforts. Domo arigato!
Thank you for a wonderful compliment. You made my day.😊🙏
Thank you so much for such a good tutorial! I've seen many videos, but only yours is clear and detailed! You're a real sensei!
Glad it was helpful! Thank you so much for the compliment. Please enjoy tasty sushi at home.😊
Hi Kunihiro! Your videos are great! I am ready to jump into making sushi at home because of you. Gunkan Maki is one of my favorites. Thank you 🙏🏽.
Thank you so much for your awesome videos. As always, it looks delicious!
Also, I think I already knew that 'obi' means 'belt' because of martial arts movies, hahaha!
Once again, thank you for the video! I appreciate them very much!
Yes, you are right. How come I didn’t think of that even though I watch a lot of martial arts movies. 😆
Thank you very much for watching!!
I actually thought the roe from supermarket was very expanded already! but wow! thanks!
They get a lot bigger. And you can make more pieces of sushi. Enjoy.😊
I keep trying trying trying trying....
Then you did it !!👍😊
been working in a sushi bar for almost a month and all of your videos helps me a lot, thanks for sharing your videos
I am glad my videos helped. 😊 Working in a sushi bar during winter time is tough since you can’t use hot water when you touch fish. Good luck and take care.
Thank you so much for watching. 😊
@@sushibykunihiro7534 actually am just a newbie in making sushi, so i need to study a lot about techniques on how to make rolls, nigiri, slicing fish something like that and am just following the techniques that you shared in your videos😊😊😊😊😊😊😊, do you have some social. media account, facebook maybe?
I don't have any social media accounts at this moment. I don't even know how to use them😅.
@@sushibykunihiro7534 i understand that😊😊😊, cant wait for your next video
Thank you! You're tips and instructions are very simple to follow and very thorough!
I hope you enjoy. Thank you very much.😊
Thank you for making these videos and sharing your knowledge and skills.
My pleasure!😊
Wow your vid is very impressive, thank you very very much 🙏🙏🙏🙏💐
Thank you so much for watching too.😊
Again a super video! thank you so much! i learn such a lot from you, waiting your next teaching. i think that all your followers, there will be much more soon, are happy like me to have find you on the web. Hug from France!
Thank you for watching my video again and writing a wonderful comment. Please stay safe and healthy. 😊
Absolutely Brilliant best Sushi Video
This is the best channel
Thank you very much. I'm glad you found my channel. Let's improve together.😊
@@sushibykunihiro7534 yes! And keep up the good work you’re making, I tried to make sushi yesterday, it was awful hahaha but I’ll keep trying
Very informative video....
I wish I could give 100 more thumbs up!!!! 😆
You've given me many thumbs up already. Thank you for watching my videos always!!😊
Simply superb and well put together video.
Thank you very much for a compliment. You made my day.😊
新年開けましておめでとうございます！Happy New Year! Thank you for your excellent instruction. Thanks to your videos, you helped us prepare whole salmon for sushi and sashimi; sushi rice (and sushi vinegar); tuna and yellowtail (filets from store) sushi and hoso maki; and salmon roe (and dashi marinade)/uni (from store) gunkan maki! Everything was so delicious, and the sushi (prep/cut and presentation) was very professional and perfect! We had a great new year's sushi party. You are amazing, thank you very much and happy new year!! 🍣🥂🎍
I am glad you had a wonderful new year sushi party. I feel great when my viewers try and enjoy my recipes😊. I will make more videos in 2021. Thank you so much for your support. Happy New Year!!
Thank you so much for another episode of enjoyable and educational video! How does the salted roe looks like when they are sold in a Japanese supermarket? I thought I have only seen pre-marinated ones sold along fishes for sushi and sashimi. Also, a few years ago, I managed to buy raw salmon roe clusters in a local Nijiya supermarket. It was very challenging to work with but much more inexpensive and very satisfying. However, I can't find raw salmon roe anymore. If you have chance to get raw salmon roe, would you make another video about how to handle them, remove from membrane, etc and marinate?
Thank you so much for watching my videos.😊
I haven't seen those salmon roe clusters at Japanese super markets too in recent years. I wish I could have made a video with it. But you can apply my method to those pre-marinated ones too.
It'll taste so much better. Also at Tokyo Central markets all the salmon roe is only salted. In my opinion they sell the best quality sushi grade fish. The one on W Artesia Blvd is the best among all locations. So please check it out if you live in Los Angeles area.
Thank you again for watching.
The little Charmander on the counter!! omg
Excellent video, thanks!
Glad you liked it!😊
Thank you very much Chef Kunihiro. It is just the perfect speed and kind way to teach. Thank you :-)
I'm glad you like it. Thank you very much for watching.😊
Great content. Subscribed! 👍🏾
Thank you so much.😊
I'd love to see more videos about how to make the different types of special rolls or other sushi-related dishes such as the Yellowtail carpaccio!
I'll do it. Thank you for watching.😊
Hi Kunihiro. Thank you posting this, I just got some salmon roe and quail eggs to make this sushi. What is the name of the background music? I've heard this same 'song' played on numerous Japanese cooking and eating videos.
Thanks for the knowledge, I had learned a lot from you.
Glad to hear it! Thank you for watching my video.😊
wow very good
Wow. One more comment! I appreciate it.😊🙏
Kunihiro, This is my first time seeing you. Outstanding video. I appreciate how you show each step in slow motion. I am curious about two points. One of the first steps with the rice is to make an air hole. It seems like that hole disappears in the subsequent steps. If we cut open the final product, would we find a void in the middle? If so, what is the purpose. Also, it seems like the tail end of the nori overlaps the starting end, and there is nothing to hold them together. Is this just a loose flap of nori? I would expect to use a little water to seal the two ends together.
Good questions. The air hole makes the rice ball firm on the outside and flaky on the inside.
And, I don't use a little water to seal the two ends of seaweed. Please press the top of the rice after you wrap seaweed around it. It makes the wrap tighter, and the seaweed wrap stay closed. As I mentioned in the video, please keep your hands as dry as possible as you do it. Otherwise, seaweed shrinks so quickly and you won't be able to put salmon roe nicely( salmon roe falls off).
Thank you very much for watching.😊
Thanks, Chef
My pleasure. Thank you.😄
Love your videos! Please keep them coming. What brand of Nori Sheets do you like? Yours look like a different size than I find in stores?
I usually use Tokyo Nori because price is very reasonable and quality is decent too. Probably the one you saw at the store was full sheet. The one I used in the video is half sheet nori. It should be available at a store you go. But if you can't find it, you can cut a full sheet nori in half lengthwise along the lines. Then it will be half sheet nori like mine.
😋😎
Hi Mr. Kunihiro. Is there substitute for mirin? For people who don't consume alcoholic products. Thanks!
You can find non-alcohol mirin online, but I'm not sure if it has the same flavor as regular mirin.
I haven't used it for many years.
Greetings Chef Kunihiro san, I was hoping to ask for your guidance and expertise - here in the U.S we have a popular Gunkan Maki which is tuna with a cooked egg yolk. We call it Maguro Yuke where I live. Have you seen this in Japan? If so could you please educate us on how to cook the egg yolk? Thank you for your help, I am honored to be your subscriber
I've seen it in revolving sushi places. But, I've never tried it. The egg yolk seemed slightly cooked.. But, if it's called Yukke, the egg yolk is supposed to be raw.. I'll try it next time and find out. 🤔
@@sushibykunihiro7534 Thank you for your insight chef, you are correct I have also only had this at Kura revolving sushi restaurant. Here it appears to be poached or boiled when they serve it, if you ever find out your guidance would be sincerely appreciated
@@sushibykunihiro7534Hi Chef Kunihiro san, I was able to get a reply from two restaurants about the egg yolk and negi toro gunkan maki. One place uses sous-vide (computer controlled water bath) and cooks an egg at 64°C for 2 hours. Another told me they use soy cured egg yolk (marinated egg yolk with soy sauce, rice vinegar, mirin, sugar and torched kombu). Wishing you all the best from the United States
Honey, that’s my favorite 🤩 love you 😘
You 'll enjoy a lot of it soon. 😊
Love your videos, new subscriber here!
Thank you so much.😊 I'm glad you liked my videos.
What ABV is that sweet sake?
I don’t have sake, is there any alternative
Can you get sick eating these straight out of the package? Or does the marinate brine it and keep it from making you sick or getting parasites?
You can eat those salmon roe straight out of the package. The packed salmon roe sold at asian supermarkets are always previously frozen so it is safe to eat. I marinate salmon roe only to make it tastier.
Thank you for watching my video.😊
@@sushibykunihiro7534 Thank you for your reply. My pregnant Wife and I appreciate your efforts and videos. We are going to make this recipe that you have shown in your video. According to Dr Rhonda Patrick, salmon roe is the best bioavalible source of DHA for a developing fetus brain. My sister has been feeding them to her 2 year old, but she buys them at a Japanese Food Store. Thank you so much. We love your videos.
do you also need to marinate tobiko?
I once did. It was great. But usually, we never marinate tobiko at restaurants.
Thank you for watching the video.😊
HAI!!!
Hi Chef, what if I dont have dashi? :(
Sorry but you can't make it without dashi. If you don't have ingredients for making dashi, you can use instant dashi powder.
Thank you very much for watching.😊
Huhuhu I will try to search today, coz I will make this tomorrow. I hope I can find here. 😪 thank you for yoy reply, Chef. 🙏
Such a shame in Australia it's priced at $400 to $500 a kilo. Or 36,000 yen a kilo...way too expensive here! 😢
Wow. That's really expensive. It's about 3 times more than Japan and the US. So sorry. 😢
You should definitely add this recipe to Khal,com. I am 100% positive it will get featured on the front page
I ate the roe without that process, straight to the jar. I guess I ate it wrong way :(
It's nothing wrong to eat it straight out of a jar. My way just makes salmon roe tastier( makes it less salty).
Thank you very much for watching.😊
@@sushibykunihiro7534 Thank you so much!!
no mirin？
I heated it up in the beginning.
@@sushibykunihiro7534 sweet sake is mirin？
Yes, it is.
@@sushibykunihiro7534 can you teach me how to make sushi soy suace in next video？
Great video. Hi Kunihiro. My company sells sushi making kit on amazon, I am here to invite you to review our product, please tell me how to send you detail if you are interested, thanks!
Too much work.. just eat the roe as it is.... Plus all the salt is very bad for u