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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.

  • This is so awesome!

  • 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 because this is a gas stove,

  • we have to turn on the gas.

  • And now we put it back.

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

  • This is our fish.

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

  • because there's SO much oil in it.

  • 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 love saba!

  • It's so pretty~

  • 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.

  • R: Really? J: Just like this, yeah.

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

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

  • This is $4. $2 for a filet.

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

  • Like 30% off or sometimes 50% off.

  • You can buy them cheaper that way.

  • We've always bought the Norway saba.

  • 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.

  • I'll grate this daikon to make oroshi.

  • 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.

  • It's gigantic.

  • Thank you, uncle!

  • Rachel, you can eat eryngii, right?

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

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

  • J: Maitake? R: Yeah.

  • 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!

  • I'm just going to eat the brown rice.

  • Time to flip the saba!

  • Omg it looks so good!

  • Ok. Now the other side.

  • I'll make miso soup.

  • 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)

  • The saba is done!

  • Hopefully it's really juicy!

  • It looks so good!

  • This looks delicious to me.

  • Done.

  • It looks so good!

  • Let's eat. Yes.

  • So this is the size of the bones here.

  • 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.

  • It looks delicious~

  • YUMMY

  • This saba is so oily!

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

  • This is so good!

  • You're eating very neatly.

  • I'm not done yet.

  • Still?

  • There's still a lot left on the sides.

  • It's so good~

  • Well, I guess I should stop soon...

  • You mean you have nothing left to eat?

  • I want more.

  • It was so good!

  • Thank you for the meal.

  • Thank YOU for the meal!

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

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B1 saba fish daikon norway oil delicious

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

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    林宜悉 posted on 2020/03/23
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