シャドーイング練習: Cure Salmon Sushi/Sashimi at home! | Jet Tila Official - 動画で英語スピーキングを学ぶ

So let's pull the salmon out as always paper towels are your friend as a butcher or a fishmonger Um wow, this is super fresh.

So pat everything dry for your first step Now it's time to begin the cure We're going to salt the fish first.

So on a sheet pan I'm using kosher salt

and I want a pretty generous coating on both sides We're gonna do the top and then we're gonna flip it over.

I mean don't go crazy.

We're not trying to make gravlax We just want contact with just about every piece of the salmon.

Once that's done, it's time for it to take its first rest in the fridge.

We're going to fridge this for about one hour.

Next, it's time for step two, the vinegar bath.

Check out how much moisture that's leached off the fish just from salting.

We're going to use straight up rice vinegar.

Don't get fancy.

Not seasoned, regular old rice vinegar.

So in a container that'll fit the fish perfectly, I'm gonna pour in just a bottle of rice vinegar.

I just wanna barely cover it because we're gonna add a little ice

and a little water so you can get about 75% coverage.

Let the ice and the water do the rest until just covered and let's let that rest for about one hour again.

Once that is done you can see that the fish is starting to cure from the outside in.

I'm checking for a little kind of a hazy color

and again I want to pat this dry very very well before we go into the freezer phase

so pat dry completely then we're going to wrap with a

plastic wrap completely airtight as tight as you can get it

and then it's going to sit in the freezer for at least 48 hours you could go longer

but you want to do at least a minimum of 48

hours I'm doing both of my fillets here getting them nice

and tight and then and we're gonna go let them freeze to kill all the germies inside the fish.

The salt and the vinegar are gonna give you phenomenal flavor.

The freezing is gonna make sure it is food safe.

Once that's done, just slack it off from freezer to fridge.

When it's nice and soft, we're going to unwrap it.

You guessed it, pat it dry once again.

And we have to cut this into sushi size pieces.

I like to measure with my palm, about four to five inch wide.

And we're going to cut them in half.

And you can see the little bit of the cure.

So we want to cut the cure and the skin

around the fish and what's going to be left is going to be the sashimi

or whatever you want to use for it.

Always remove pin bones.

I've got a little pin bone puller here

and I like to start with the skin side

so as I come under

and skin the fish you'll see me open up the flesh like a flap

and then also cut just a little bit of that cure from the side.

I'm trying to make this a block without wasting too much meat.

I do have to cut that top portion off.

And this, by the way, guys, is called sakudori.

Sakudori is the piece of rectangular fish that is ready to be cut into sushi or sashimi.

These are very thin pieces, because this is wild caught fish

but big commercial Scottish salmon are gonna be a lot thicker

so you're gonna end up with a bigger block

but this is like old-school style right here like a smaller probably 10 to 12 pound fish

so cut all the cure around and I'm gonna demonstrate two cuts.

First from cutting from my weak hand side on an angle this is the cut

that would be for nigiri or the sushi fish that rides over the rice

all right and off the right side i'm going to cut a perpendicular cut just straight blocks

and that's going to be for a sashimi cut i just wanted to show you the two types

so i'm going to eat them either way i can show you how to turn these into poke

or other sushi sashimi dishes but it's

that easy my favorite accompaniments are just a dip the soy not too much um i've got my sticks here

and a little bit of wasabi don't judge me wasabi from

the tube is better than the stuff that's powder well that's it thanks for real good fish

and now you know how to turn fish from the store into sushi and sashimi enjoy

シャドーイングとは？英語上達に効果的な理由

シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。

シャドーイング練習: Cure Salmon Sushi/Sashimi at home! | Jet Tila Official - 動画で英語スピーキングを学ぶ

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シャドーイングとは？英語上達に効果的な理由