Name: Saba: the best fish ever! 魚焼きグリルでサバの塩焼き
Uploaded: 2020-03-23T20:20:04.000Z
Duration: 6 min 3 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

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Okay, so this is something that's really cool about Japanese stoves.

This is a fish oven built into the stove.

I love this so much. I wish we had this in America.

So, this is what we're going to use today for our saba.

All you have to do is put a little bit of water in it, just to cover the bottom.

And when it warms up, we'll put the fish in.

So, the really great thing about saba is it's one of the healthiest fishes in the word to eat,

And the really cool this is, you can see here, this is pretty much the entire fish.

So, it's so small that it doesn't have a lot of time to accumulate toxins and things in the ocean.

So there's not a very high mercury content or anything like that.

So, it's really safe to eat a lot of this.

And the best thing about saba is the oil tastes a little bit like butter at times!

So it tastes like you're eating something really unhealthy, but you're not!

You're eating something that's really healthy for you.

I think I'm just infatuated with this fish, so I like everything about it.

R: But isn't it really pretty? J: They don't look appetizing to me at all, though.

Well, 'cause I know what it's going to taste like. It tastes delicious.

But it's such a pretty blue! Blue zebra stripes.

They get discounted in the evening,  when they start getting closer to their expiration date.

Oh yeah, I guess. We just like the Norway ones.

It tastes really good. Thank you, Norway!

So, you want the steam in here because it'll prevent the saba from drying out.

R: So in the end it can- J: It'll be soft and delicious.

Yeah, it'll be really soft and you can keep a lot of the oil inside.

And you want to make sure it stays no more than medium,

like somewhere between medium to medium-low.

Because the heat is so close to the fish here, it'll burn really easily.

Oroshi is my recommended sauce for putting on saba.

This greenish part is sweet and the rest is spicy.

For people who like their daikon spicy, use this half.

This is the biggest daikon I've ever seen.

R: Yeah, I can eat it. J: You eat it raw, though.

The brown one, this one, has such a strong flavor to it.

I have goosebumps! Mushrooms freak me out!

Anyway, so I put a lot of mushrooms [in with the rice].

J: It looks gross.  R: It does. It does look gross.

J: It looks GROSS. R: But Jun is going to eat ALL of that!

The healthy enzymes in miso start dying around 50℃,  so it'd be better if you don't boil it. (45℃ hot water is good)

They're pretty easy to pick out as far as fish with bones go.

Plus, they're all on top here so you don't really have to worry about hidden bones.

I swear it tastes just like butter, the saba oil.

Subtitles ListPlay Video

Saba: the best fish ever! 魚焼きグリルでサバの塩焼き

entire

awesome

content

gross