July 11, 2014

Using My Shigefusa Kitaeji Ajikiri to Fillet Small Aji/重房の鍛地鯵切を使って小あじをおろす

I have used my Shigefusa kitaeji ajikiri to cut tomatoes and other vegetables so far, only to find that this particular knife was not made to cut such things. 

Yesterday, I finally got some small aji cheap. Time to try out my ajikiri!

Naturally, removing the "zeigo" (shown on top right) was very easy with this knife.
Just as I had expected, these small aji were too small to appreciate the true value of my kitaeji ajikiri......I need to buy much bigger ones.
I washed the ajikiri with detergent soon and applied camelia oil.
Please be patient until I get large aji cheap.

By the way, these aji fillets were dusted with katakuriko (corn starch) and deep-fried at a low temperature of 160C for a relatively long time of more than 5 minutes to make aji no nanban zuke.


T Square said...

I think it is because this is a single bevel knife, so the performance to cut the tomato or other vegetable is not as expected.

Hiroyuki said...

T Square: Yes, exactly as you say. I hope I can get aji cheap soon!