How To Make Salmon Miso In 3.5 Minutes
Vložit
- čas přidán 27. 02. 2023
- Buy GOURLAB here
promojapan.net/l/3PScmDb
GOURLAB Other items
promojapan.net/l/6cyA3Lp
2023 Nissan Z provided by Nissan USA public relations department.
Music we use...try it for free: email.getambassador.com/wf/cli...
To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission.
amazon.com/shop/hiroyukiterad...
Subscribe: bit.ly/2wHjb9m
Watch more: (popular video/playlist)
Follow Hiroyuki Terada:
Facebook: / 175557962456764
Instagram: / diariesofamastersushichef
Twitter: / realsushichef
Second Channel: / miamispice68
Cameraman Channel: / charlespreston
Watch More Hiroyuki Terada:
Recent Uploads: • Recent Uploads | Hiroy...
Popular Videos: • Popular Videos | Hiroy...
Extreme Series: • How To Respectfully, P...
Low Difficulty Recipes: • Low Difficulty Recipes...
Support our Patreon page to see exclusive content not seen on CZcams, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on CZcams. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on CZcams.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
-----------
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
3203 Regal Drive
Alcoa, TN 37701
800-714-8226
www.knifemerchant.com - Jak na to + styl
I've been watching this channel since I was like 15 and now im about to be 26. Its amazing that Chef Hiro and the camera guy have been going steady for this long! Love this channel and the amazing work that you share with the world, thank you!
My first video was showing us how to sharpen knifes when he still worked at a Japanese restaurant. So many years of content since then. It is amazing.
Hope to see more videos from you guys. Love it!
I am amazed that Hiro can make such a simple dish look so good. I can replicate this dish! ❤
Awesome recipe!
Great recipe guys and the car is 🔥
Quick and easy!!!!
寺田君、とても美味しそうです😌ご飯が進みそうです。いつ見ても、綺麗な仕上がりです…私も作ってみます。
Thanks for the good video 👍🏻
I'd love to see Chef Hiro try a blind nigiri/sashimi taste test. Try a bunch of different types of fish, both common and uncommon, and see how many he can identify correctly.
Ahhhh I wish I could have sushi made by you Chef Hiro! I am making a trip to Florida soon...but it's to Orlando 🤣
Love the Z!!!!!!!
Yes chef 👌👌
Hiro, my friend, g11d aftern11n!!!
I could watch such a video every day...
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
Damn it has been a while since I have watched an episode. Good Afternoon! Hiro's English is so good now!
Thanks for the sauce idea! This mixed in with Bachan BBQ sauce is awesome! (I used it on teriyaki salmon and it is insane wonderful)
Good afternoon!
molto bello 👍greetings from Italy
ひろさん❗このソースは、絶対美味しいと思います。サーモンは高いけど子供達が喜びそうなので作ってみます。👊😆🎵
Good afternoon, Hiro.
I used to microwave salmon head n ginger soya sauce. It turns out great.
What is that beautiful car
Holy smoke. I came here for the salmon and stayed for the Z! That backend gave me flashbacks of 97'. That slope is super sexy.
Enjoy.
Finally! A cooking video. Seems like it has been a year since there has been any cooking content. Happy you are back. :) (everyone outside of America is now going to put the product in the oven that is 230C. You said it can handle it. :D ) You guys have over 2 million subscribes. Have you ever thought that you could put up Celsius degrees also for the rest of the world? Sorry for whining. Love your channel. :)
Believe it or not, the Gourlab withstands 230C!
Hiroooo😎😎👊🏽
❤❤ So cool and fast to make the ultimate best dish. Nothing less than amazing. I am not to sure about the microwave. Hiro San is using this product and the microwave to make this dish so I would try. I the way just made your misoyaki butterfish. BTW love the Z. Have a great to you and Charles.
didnt they have the stop sale on Z cause of transmission issues?
I love sponsored content
Disrespect the fish by the way of nuke
Thoughts on skipping the mayo.... and adding possibly sesame oil?
I don't think sesame oil is a bad idea! I love sesame oil!
Only time I've ever put fish in the microwave is after it was cooked the first time.
I guess this something different
NOOOO in the microwave nooo...
Infomercial lol Nice dish though.
Recipe for miso sauce please?
Buy beautiful perfect salmon and then stick it in the microwave… perfect! 😅
Yo you can do salmon with miso sushi rice bento.
Hi
Hiro car collector now?
surprised the license plate was included haha
Is this about a car or Salmon?
♥♥💋💋💋
Can yell com to baltimore Maryland
It took longer to take out the salmon t out of the plastic cooking bowl then cooking it.
My mom got lazy and figured out how to nuke fish. I dunno it wasn't bad but never good.
Respect the sponsors, not the ingredients.
*misoyaki recipe
I watch all your video i hope to win one of you give away one day
Sacrilege but I get it
I don't like watching advertisements in my valued spare time.
Okay? Are you this dumb? That is CZcams controlling it. Not him.
Imma take the recipe and actually cook it instead of using a clearly sponsored kitchen gadget to microwave it lol air fryer > microwave
How many plastic bags do you need? The lettuce was already wrapped in a bag.
A microwave bowl. 🤷♂️🫠
Oh man. Sold out to marketing…. 😕
No
Car make me Zzzz do t care
This was basically an advert. This is not what I've subscribed to this channel for many years ago. This channel is not the same as it used to be, it is now full of adverts and "travel videos". I'm very sorry but I will need to unsubscribe despite having followed chef Hiro for such a long time...
Don't listen to the camera man. He just tries to change your opinion! Unnecessary!
I'm beginning to hate capitalism. You guys went from authentic, delicious looking food to taking sponsorships from a microwaveable plastic company...
No thanks.
I’m sure there are other ways to make money. I didn’t see anything special with the container and can’t fathom how special it can possibly be. As expected, no char and lots of water from the evaporation and condensation, like all microwave cooking. If you microwave it longer, would be rubber with water, in any container. I’m following from across the world and just started to like and respect the chef and this channel, until now. I think most home chefs can tell this “instructional” video is quite lame.
Z - go Russia! :)))
I'm confused. My brand of White Miso is 820mg tbsp. of sodium, would this dish not be incredibly salty? It looked like you used around 5 tbs. of Miso. that a whopping 4,100 mg of salt for the entire dish. How can this be? Thanks.
Tragic and disgusting. Hurts all chefs to see microwave meals.