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!
これまで重房の鍛地鯵切を使って、トマトや他の野菜を切ったりしましたが、この包丁はそのような物を切るのに作られたものではないことを知っただけでした。

昨日、やっと小あじを安く買えました。鯵切を試す時が来ました!
 
Naturally, removing the "zeigo" (shown on top right) was very easy with this knife.
もちろん、この包丁を使えば、ぜいご(右上)を取るのはとても簡単です。 
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.
思った通り、この小あじは小さすぎて、この鍛地鯵切の真価を味わうことはできませんでした......。もっと大きいのを買わないと。 
I washed the ajikiri with detergent soon and applied camelia oil.
すぐに洗剤で洗って、椿油をつけました。
Please be patient until I get large aji cheap.
大きなあじを安く買えるまでご辛抱下さい。

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.
ところで、おろした鯵(あじ、アジ)は片栗粉をつけて、低温160Cで比較的長時間(5分以上)揚げて、あじの南蛮漬けを作りました。

2 comments:

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!