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Thin making of Kawahagi + liver soy sauce | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Unicorn leatherjacket : 1 tail
Kawahagi : 3 tails
Salt water (for liver) : Appropriate amount
Salt water (for stephanolepis) : Appropriate amount
Green onions : Appropriate amount
Sudachi : 1 piece

Time required

31minutes

Procedure

1) Handle unicorn leatherjacket 01:30
Take the head of the unicorn leatherjacket and take out the internal organs. Remove the liver and soak it in saline solution. Kawahagi also takes his head, pulls out the internal organs, and takes out the liver. Cut the unicorn leatherjacket into 3 pieces on the ventral side and remove the abdominal membrane. Peel the filefish by hand and cut into 3 pieces.
2) Bone treatment 07:16
Cut the remaining bones of the filefish, drop the tail and bake it to make bone liquor.
3) Preparing sashimi 08:45
Remove the bloody bones of Kawahagi. Pull a thin skin from the tail. Rinse with salt water and remove water with kitchen paper. Unicorn leatherjacket peels.
4) Liver treatment 10:40
Wipe the liver of the unicorn leatherjacket, remove the streaks, and cut it roughly. Take out the liver of the filefish, remove the water, and scrape off any leftover balls to make a paste.
5) Serve 11:55
Slice the unicorn leatherjacket into thin slices and serve on a plate. Add the liver, chop the green onions, and add the sudachi in half. Slice the filefish into thin slices and serve on a plate.
6) Make bone liquor 17:18
Place a plate on top of a hot pot and add sake. Divide the roasted bone into three equal parts and warm.

Point

Be careful not to crush it when you take your liver. There is a ball on the liver, so be sure to take it.
You can either peel it before cutting it into three pieces or peel it afterwards. Kawahagi does not have abdominal bones, so only the membrane needs to be removed.
The thin skin of Kawahagi is delicious when boiled and eaten, so you may wear it a little when you pull the skin.
The liver may be roughly cut or made into a paste, but if it is made into a paste, the kitchen knife will be finely inserted, so there is no need to worry about Anisakis.