Better than eel?! This delicious rice bowl is highly recommended for this time of year! You can't...

Hello. This is Shamamura. Today, I'm gonna talk about Yellowtail again, following on from last time. Last time, I introduced a small pot dish, but this time, it's a rice bowl. Yellowtail Rice Bowl. As I said last time, Yellowtail is really cheap and delicious right now. Yes. It's only available during this season, so please try making it. Let's get started. Yes. This time, just like last time, it's Yellowtail. I want to make something while Yellowtail is cheap and delicious, so this is the second time in a row that I'll be making a Yellowtail dish. This time, it's a Yellowtail Rice Bowl. Yellowtail Rice Bowl. Yellowtail Teriyaki Rice Bowl, one guess. The ingredients are also simple. Yellowtail, this is Yellowtail. And for the vegetables, you can use whatever you have on hand. This time, I'm using chopped green onions and enoki mushrooms. And for the sauce, the seasonings are sake, mirin, sugar, and soy sauce. Each of these requires one tablespoon. It's a dish called Dori. It's called equal portions equal portions. Also, since we're doing this in a frying pan, when we fry it, we'll add some salad oil and a little flour to the Yellowtail. Okay, let's get started. First, let's lightly season the Yellowtail with salt. Next, let's add some vegetables. Let's add some green onions. It's better not to cut the green onions diagonally too thinly. They taste better if they have a little bit of a bite. And we'll just remove half of them. Just remove the hard part at the bottom. In this picture, there are mushrooms and green onions, but you could also add some shimeji or just shiitake mushrooms. Any vegetables that go well with the sweet and spicy flavor would work. Something like this. Now, let's mix these seasonings in a bowl. One tablespoon, but this amount, or rather, this amount for 100 grams, is correct. If you think it's a little small, you can use two tablespoons each, or three tablespoons each, but basically, just mix them all together in the same amount. And if you mix this together, you can use it for anything. You can use it for grilling meat or anything, so it's okay to have some leftover. Now, let's coat this with flour. Coating it with flour makes it easier for the sauce to stick to it. And it also thickens the sauce just right. Something like this. Now, let's fry it. Add some oil. About 12 tablespoons. Then, let's fry the vegetables first. Cook the vegetables first, then put them back in the pan, and fry the yellowtail in the same frying some oil since it's a little low. Then, let's grill the yellowtail, skin side down. This is 100 grams, right? Yellowtail costs 1,800 yen today. If we assume the price is 50% yellowtail, it would be 3, 3,600 yen, right? It's double. So this is 360 yen for 100 grams. The limit is 360 yen. Add vegetables and rice. Yeah, if you make it into a bowl, you can probably sell it for around 1,500 to 1,800 yen, right? The restaurant should be able to serve it. Also, this is yellowtail for sashimi. This time, I really wanted to eat it rare, so I grilled it a little more. I added some oil, but the yellowtail oil is strong, so more oil came out. I'll drain some of this oil. Before adding seasonings, drain the oil once, then add the seasonings. Look, the oil is coming out more and more. This is how oily the yellowtail is. Personally, I think yellowtail is delicious as sashimi, but if it's too oily, you get tired of it halfway through. It becomes heavy, so I personally prefer to cook it in a pot like we did last time, heating it up a bit and draining the oil. For a standing yellowtail, 23 slices are really enough. Okay, now I'll drain some of the oil. Yes, I've drained the oil. I'll add the stir-fried vegetables I made earlier to this. Then, it's almost done at this point. Add this sauce. Yes, it's done. It's done. I'll put this on rice, plate it up, and try it. Doesn't it look delicious? Yes. The rice is freshly cooked. Not yet. This looks delicious even without rice. Now, let's plate the yellowtail from earlier. First, let's put the vegetables on the bottom. Maybe there wasn't enough sauce. With this amount, I think I could double it. Two tablespoons each. Maybe two tablespoons each. Oh, but it's just right. Wow, this looks delicious. And some green onions on top. What do you think? Let's eat it like this. What do you think? This is amazing. Let's eat. Done. It looks delicious. This yellowtail is a bit oily. Yeah, it's delicious. It's too delicious. It's delicious as it is, but. This. I. Got this from a hotel called Kawaii in Kochi, where I've been treated well. It's famous on the Nido River. I think it would be the best if I put three drops of sauce on it. Let me put three drops. Wait a minute, this. Yeah. Isn't this even better than eel? Seriously. Yeah. This is really something you can only make at this price and in this quantity during this time of year. I really want you to try it. You won't be able to stop at first. It's super easy. It builds up your stamina. Oh no, you'll end up eating too much. I've made yellowtail twice in a row, but there are still a lot of yellowtail recipes out there. But from now on, the preparation of the sashimi is taking forever, and I want to update as much as possible, but there are still a lot of dishes I want to share with you all. I'll do my best to find the time and do it. Yeah, let's eat. This is really easy, so even a casual person can make it easily. Season with 40%. 40%. Mix equal amounts of sake, mirin, sugar, and soy sauce. As I said earlier, even if you make a little extra, you can just put it in a pin or something and take it out, it feels good, and you can use it for anything, so you can make a little extra and use it for other dishes. You can use it with regular beef steak, grilled pork, or of course fish, and this time I used yellowtail. And you know, the deciding factor was the 3 wins. Please try it with all 3 wins. Well, see you next time. Goodbye.