$513 vs $21 Salmon: Pro Chef & Home Cook Swap Ingredients | Epicurious

you know this could be the hardest thing I've done on the show not going to lie I am sweating hi I'm Yuji I'm a professional chef these are my $513 salmon dinner ingredients hi I'm Daniel I'm a home cook and these are my $21 salmon dinner ingredients come back delicious all right let's do this I'm not scared you're scared store Salmons I can't work with this right let's do the whole fish huh so I was planning to make roasted K cured sakuru I had a whole Sakura masu it is a wild cherry salmon from Japan this is insane how did you get this in here to break down cure in comu and roast clams muscles clams I had a manila clam to make a special broth with roasted Sakura masu and then cook kosari rice in Don pot all served with pickled renesco and water radish this looks like a cauliflower meets under the sea and soy marinated salmon roll oh is this caviar made with K squat tiny baby oranges a show you and jumai sake I'm happy whenever there's alcohol involved I'll be real with you it was going to be very very very very delicious Daniel don't mess it up damn with did Daniel's recipe I have a much much simpler ingredients stuff you might find in your pentry or local grocery store with a little bit of a technique you can make it even better if I have to guess this whole thing will cost me probably $25 almost I would say this all cost about $197 $53 this is half 1,000 why do you trust me with this stuff I have Chef yuji's recipe book here I'll be making roasted KOMU cured Sakura masu oaku donavee I have no idea what any of this means but there's a little bit of a framework here that I might be able to follow which is exciting Daniel you're going to be starting with breaking down whole salmon bye-bye now we'll see you guys you're going to take off the head and colors from the rest of the body here we go this special salmon came from a fish auction from Japan thanks Sammy you're welcome this has been great take the and just cut it from one side so I want to separate like the actual edible good meat parts from the stabby in your throat bone Parts a little deeper all right yeah I was missing out on like an inch and a half of meat in there meet the halfway turn it completely botched off the rip this is uh I had to make two cuts but good news is you see all this meat that would have been left behind if I hadn't gone back and done that I'm going to do the same thing on the other side of the fish and then cut it in the middle does it matter if the Fin's still connected on this side okay cool cool cool no doubt no doubt and then the meat will come up super easy this is a mess I'm just so happy there's two sides to this fish I think this top half complete learning experience for me second half's going to be so much better it's like it's never happened but this is still edible so this will be my half after that you're going to do one more time throw the other side of that body you know life's all about second chances I have never concentrated on anything this hard I think ever in my life I'm feeling better but it could still look pretty rough out there I'm not going to flip it over till we're fully done we're already through on this side see at this point you have two beautiful fles of salmon so they're ugly and then one big middle bone that was so hard I am sweating do I have to clean them up absolutely but for my first time ever not horrible Daniel was probably planning to make some a simple and healthy salmon dinner with brown rice and a vegetable and some simple sauce I'm going to do something different I'm going to be making salmon Kaki rice burger with caramelized orange Teryaki sauce the salmon actual meat is going to be inside a burger and then a skin is going to be on the side with other vegetables first I'm going to separate the salmon skin I am going to get these cleaned up get rid of these extra bones no one wants that my goal here is just to get the bone off I don't want to lose any meat here this really is like fish surgery there's like a whole row of little bones in here have to like tweeze these out there's so many of them I can totally see this being like a you know a satisfying Tik Tok video or whatever I think I've got them all so now I have I have to portion 2 to 3 oz pieces or fillets fillets are Fillin I'm going to cut this in half so I have this Salon skin two parchment papers on top and on the bottom and another seed tray to cover it so that they don't caught up I'm going to put this in an oven for about 10 15 minutes at 300 according to the cookbook the hard part is is over now I think as far as salmon goes all you have to do is cure meat and then a roast the bone pretty much just adding a salt to take that water out from the protein and I'm going to put this on a paper towel and then put it in the fridge for about a half hour when I don't see any more salt on top of the salmon and then if I see the paper is wet that's another sign that the curing is finished and throw some plastic wrap down going to throw some cono on this bad boy resta filet on top of the dry KP and then the water will naturally come out from the fillet and then the flavor from comu would actually penetrate back into the filet so it's a exchange of water and Umami so these are curing now allegedly put in the fridge and then let it cure for like 12 whole hours so my crispy salmon skin is done so I'm going to use this for my side dishes all right so I got to get the stock idea of this Don dish is you separate the whole fish into bones and filet bones becomes really nice delicious bro that goes into rice and the meat will go back on top of it at the end this philosophy is called m in Japanese which means no waste this broth is going to be for cooking the rice so the rice is going to get super flavorful roast the salmon bone first going to throw this into the oven it's like like 450 for like a couple minutes adding salmon bones into the broth is really good but to make really good broth in general you want to add at least two different types of ingredients clams will go in and then you're going to bring a cold water into a pot with Manila clam and then a comu together and then you're going to slowly cook both ingredients they say Ed a watch pot never boils but I've got to watch this one cuz I've never seen a clam open under water before so I don't want to miss that and overcook the clams so you want to make sure that the meat is tender in a flavor form so don't overcook within that first half hour the clam will open up slowly as soon as they open you want to take it out oh one popped open bam okay after 30 minutes or so the all the clams should be open it's everything it's everyone everyone's out cool let me grab the Bones from the oven so I got this brown rice from Daniel I'm making salmon Kaki rice Burger so I have to cook this brown rice and then make this into a bun the first step it starts from washing it you just going to remove it some dirt that comes with a rice and also makes it a little bit less starchy brown rice has a still brand attached to the white rice so it takes more water uh to be able to be cooked setting to Brown and then this smart rice cooker is going to do everything for me hell yeah check that out so like 15 20 let this boil and then I'm going to take the Koo out after that you're going to keep the temperature medium Heat and then you're going to bring the roasted salmon bone onto the broth and then keep for one another half hour I'm just going to watch it when the broth is roasted the color of the bro will be more Brown because of the roasted uh bone this smells phenomenal strain bro make sure the bro is cooled off completely what a process my brown rice is finished I'm going to make this into the shape of a hamburger bun I have this plastic wrap and then take this rice I actually never use brown rice but it looks great you don't need brown rice a that not at all but maybe I will after this rice burger buns are ready and I go in the fridge iura show you zuk salmon row marinade iura is salmon roll wo this is phenomenal and the flavor is unreal wow I'm going to throw some of the combo in here then I'm going to put the row in there add peel of the Kat it's going to add really nice aroma is it even coming out how the hell you get the r of this thing this like this tough skin ah he's going to marinate that with soy sauce miring and sake and this looks like an intense so I mean look at this creature on here it's like a what is it like a warlock or like a Yeti ah it's called Yeti socket always have to try it cuz you know if you don't try it how are you supposed to know uh what it tastes like good stuff equal parts mirin and Sake 2 tablespoons total here yeah I'm trying to be super gentle here cuz I don't want to break the row Maring actually is a preservative you can preserve it for a long time otherwise fish will go bad very quickly and that is my IA showu zuk or my salmon row marinade Daniel was planning to make some kind of a marinade for the salmon with combination of these ingredients I'm going to use them to make something more special caramelized or orange teraki sauce and then that's going to be great for my burger so I'm going to just slowly heat up the sugar until they all melt and then becomes almost like a caramel it takes about like 5 10 minutes and meanwhile I'm going to use this orange and just a cut the peel I'll save this for my side dish and I'm going to use this for my sauce The Edge gets cooked much much quicker so I'm trying to mix it evenly turn it off and then I'm going to add Orange Peel soy sauce and also vinegar the heat is off my sauce is done and ready for my burger time to make some rice the rice that Daniel's using called Koshi Hikari rice from Japan just a higher quality and it has really nice sweet flavor we're going to make this kosi Kari rice even more special by cooking it with a special broth still smells like the best thing ever cooking rice in Don is my favorite way of cooking rice it's quicker and more flavorful I'm to rinse all this stuff off make sure it is a equal amount by volume so you have one cup of rice add one cup of broth and then uh cover the pot turn the heat really high I'm got this ripping it's going to be pretty hot as soon as the steam comes out you turn the heat very low but make sure that the tiny bit of steam is keep coming out you're going to keep that stage for about 15 minutes after that you're going to turn off the heat completely so you shouldn't see any more steam coming out and then you're going to rest that for another 1550 minutes please be good please be good so now I'm going to finish my rice buns ready to be steered with sesame oil I want to make sure it's very crispy and then I'm going to do another step over searing so I'm going to take the excess oils off and then going to cook them until they get really really [Music] crispy right that's it my rice buns are ready so I got this basic vegetable from Daniel I'm going to be making broccoli carrot orange namuru it is a pickle of vegetables uh together with sesame oil Daniel's also going to be making some pickled vegetables never pickled before uh but I think it's pretty straightforward I'm going to go ahead and get started by peeling these radishes so the carrot I'm going to just take the skin off the skin is going to be used for my burger and then the core inside of the carrot is going to be for my namuru I'm going to give these guys a little choppy chop now and uh broccoli that's stock is going to be for my burger and the top part is going to be for my namu going to peel the butt off of this thing let's do like a romanesca steak and then from here we cut the inside nice so I'm going to be saving the carrot skin and then broccoli stem for my burger later this is the combination of the carrot and broccoli top part I'm going to use these to make broccoli carrot orange amuru equal parts sugar and salt it doesn't really take that much time to pickle too so it's really nice technique to add a quick pickle into this Don dish just salt it toss it I have this orange leftover from my Teryaki sauce I'm going to actually make a little segments and then add it into my namalu and then rice vinegar and then uh sesame oil and then that should do it so this is my broccoli carrot and orange namu so this is going to be the curing process process for the vegetables and I love how some of those little like mountainous looking things from the Romanesco are actually intact in there it's going to be a really cool touch at the end so I'm going to start prepping for my burger it is salmon kak salmon been curing for more than like half hour it's more glossy the meat is a bit tighter in my opinion the taking a moisture out from a especially fish is very important process so the skin I'm going to just keep it as it is and then I'm going to cut this in a little bit similar shape real reg ribbons next thing is I'm going to start cutting the Salmons then I'm going to make a better for uh the Kaki tempura usually it's a flour but I got corn starch I think corn starch usually will make it a little bit more crispier finish compared to uh flour so I got everything ready to make this Kaki and then the next step is to fry them my salmon is done curing now which is great it's been like 12 full hours you're going to be cooking this salmon in a skew you're going to hang the skew onto some kind of pot that will take excess water out completely the entire fish is going to be very juicy and crunchy you're going to cook it in an oven for about 8 to 10 minutes at like 500° on this almost like makeshift rotisserie thing fingers crossed sexy sexy salmon so I got everything I need hot oil and a kak ingredients and a batter ready so I'm going to start frying so I'm going to just loosen up the uh batter because it's with the corn starch it's always things to the bottom ingredient uh shape of the Kaki needs to be rounded and then go like this okay this looks good and I'm going to use this so they stick together and then want to have a really really crunchy texture and this is actually perfect and this is done my C is ready time to get to plating everything smells so good first off the rice oh nice I'm going to build the plate together in the danab I think that'd look really cute get one of these skewers we are going to do our best here now put some of these clams around going to go in with my pickled veggies there is a little bit of the row that I'm going to top the actual salon with some kumquat I'm going to actually slice this and use as a garnish and last but not least is a little bit of mint and this is my take on Chef yuji's salmon recipe a lot of steps that went into this so I am hoping that it's all worth it in the end and it tastes really good I cannot wait to see what he did with mine I'm sure it's going to blow whatever I had planned out of the water so time to assemble my burger I have everything I need here but I realized that my buns needs more cotor so I have this BR B on the bottom so the originally I was going to use this crispy salmon skin for my side namalu dish but now I realize it's going to be great inside a burger kak orange zest is actually pretty tasty I'm going to actually use it as part of the filling caramelized orange Teryaki side dish here's my take on Daniel salmon recipe salmon Kaki rice Burger what's up dude good to see you good to see you this was this was a lot process man this is crazy put me through the ringer who just learned a lot from how do you usually do uh I was going to put this in the middle and then I was going to just put everything more evenly but the way that you played it is actually very nice you want to try it yes yeah take and then try to get a little bit of everything yeah yeah a little bit of everything as much as possible that's delicious so good it's so good it's crazy too how much flavor the clams part into the rice into rice right yeah I never think to do that for like my own broth you know but now that you've showed me I'm like I can't go back to the whole broth I think the presentation was so good I mean I knew tast it was going to be good but had a presentation made it even better I think what did you do with mine so I wanted to make something completely different I always had this idea of making a rice Burger salmon cure with the vegetables cut things should we dig in yeah yeah cheers man M oh my God nice yeah dude what the rice has such a nice texture the Salmon's amazing I'm actually surprised myself yeah look like a caramel sauce vegies are great vegies are great you got to cut the cameras I'm about to go I'm going to go off on this thing you're the best no you're the best

Channel: Epicurious

Views: 308,085

Keywords: cheap vs expensive ingredients, cooking challenge, delicious salmon recipes, dinner, easy salmon recipes for dinner, epicurious, fresh salmon, how to make salmon at home, how to make the best salmon, how to prepare and cook salmon, ingredient swap, pro chef, pro chef versus home cook, pro chef vs home cook, pro chef vs novice chef, professional chef, ramen pro chef vs home chef, salmon, salmon dinner, salmon fillet, salmon recipe, salmon recipes for dinner

Id: 0NZfsHqLqe8

Length: 18min 44sec (1124 seconds)

Published: Thu Apr 11 2024