Salmon Tartare In A Few Steps With A Few Ingredients
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- เผยแพร่เมื่อ 15 พ.ย. 2024
- #salmon #tartare
For the absolute best tasting salmon, visit bakkafrostshop.com and give their salmon a try. I have been using their salmon for over 10 years and can tell you they are best best tasting you can find.
Between myself and Chef Michael Collantes, we are offering our services for professional restaurant consulting anywhere in the world. Between my 30 years and Michael's 20 years of experience and his Michelin Star accomplishments 2 years in a row, we would love to help make your establishment the best it can be. We look forward to hearing from you soon.
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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 TH-cam.
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.
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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
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I love that you two are still at it. I started watching you guys when hiro still had to work in the restaurant.
I will return to work at a restaurant soon..!
The dish looks so divine. Wonderful work as always, Hiro!
Thanks..!
Thank you for the video it looks really good & it makes me want to make it
This is a great recipe. I make a version of this that is very close to yours. Will you be at the Sushi Con in New York in October?
Hiro hope your ok. You don't post as much as you used to. Miss the old studio with that awesome view.
I think we were all bothered by that one salmon roe on the side, lol
That looks super tasty !! Great work as always Hiro . Thank You
Thanks..!
What happened to that high rise condo studio y’all used to use? The views were amazing.
Very simple and very tasty thank you for this
Love tuna tar tar.!!!! Will love to try the salmon version
Gochiso sama deshita. Arigato gozaimasu. Thanks for sharing the experience.
Dou Itashi Mashite..! Thank you for watching..!
Ahh, that looks so good!! Thank you Chef Hiro!
Thanks..!
❤❤ Saikou as always. This dish is so healthy and refreshing. I love all the ingredients and the amount of Ikura is amazing… Yes Hiro San every egg counts. Thank you for always sharing such amazing recipes 🙇🏻♀️🙇🏻♀️🙇🏻♀️Have a great week to the both of you
✌
I am so happy I was introduced to you!
Hiro knife skills is insane
Eres lo máximo!
That dish was created over 20 years ago by a local chef in Houston.
Looks delicious 😊
Hiro, my friend, g11d aftern11n!!!
What a great episode - I love this kind of videos do much!!! Greetings from Germany!!!
✌
Delicious!!!! ❤
oh i wanna make this so bad
Damn! That looks delicious!
Beautiful, God bless
If red onion is too strong, I recommend Shallots chopped very fine. Also through some fresh dill in. Mayo is also a preference, dijon mustard, or lime juice and ginger, but this should be served within 10 mins or the salmon will be too cooked.
Hey horo can you do that viral dubai chocolate
Would be great to see you making it 😊
fantastic
Hello chef! 😊😊😊
need to bring back the old studio and old video style.
Wow Hiro and charles📸
Good afternoon!
All that effort just for me to eat it in less than a minute 🤤
🙏😎
Has anyone tried the wasabi? Where to buy if it’s worth it?
what kind of mayo was used?
I'm guessing Kewpie mayo.
What mayo?
@@craign7995 i would guess so.
@@adam.nelson3345 Kewpie mayo is a Japanese brand of mayo. It's available at most Asian markets and also on Amazon.
@@craign7995 Nice! Thanks
Hiroyuki,
Are you quitting your vlog, because you have almost know content anymore?
Cheers,
Rik Spector
Hello hiro sir❤❤❤❤ l🙏🙏🙏👍👍👍👍
Hello...!!
2 million followers and not a post for over a month. 👏🥴
Would you like to receive a free kitchen tool in exchange for your honest review?We look forward to our cooperation.🥰
Camera man acting like every dish isn't his favorite
I love everything you do - I think I prefer narration to the ASMR because the personalities are very much a key ingredient for your videos. Also - and I cannot stress this enough - electric grinders are HORRIBLE - the chopping was nice and relaxing but then that AWFUL sound scared the cats out of the room, causing a spill and broken glass. I remember often cooking for someone who had those around 2012 when I was a personal trainer and personal chef - I always brought my Peugeot mill. I keep several salts and prefer the flakes and barely touch my mills. The electric mill sound just DESTROYS the relaxing element of cooking and it’s not as controlled or tactile - adjusting the grind with beautiful ancient gear technology with beautiful woods the cranking, the resistance you feel - the soft cracking, the way each turn feels varied - stopping at a slight turn, the feel of the wood … then you get that mechanical thing that sounds like someone brought an angry badger trapped in a vacuum cleaner into your peaceful kitchen. “Try this!” Horrible. Cracking pepper is not a chore and I’m a 40 grinds + type. I would sooner insert the stem in to a drill - which I did many years ago to the amusement of my grandfather when I was a teenager. Sushi is such an elegant symphony of sight, sound, colour, flavour, and texture - both the creation and consumption and along comes that loud thing to ruin everything. Awful - everything else is great but either send those gimmicky grinders back to hell or at least mute them. I thought it was some annoying new torch with a hairdryer motor until I recognized that familiar wine of those grinders I always hated. I like my Peugeot grinders way better than Le Creuset - theirs seem to be just to match the numerous and beautiful colours of their cookware, not be particularly excellent at their job. (No shade to Le Creuset - I have lots of their enameled cast iron and adore it - my mum likes their grinders … I just think they’re serviceable but at least they not those sodding electric ones) Just like Le Creuset is good - possibly the best- at enameled cast iron and mediocre at stoneware, mills, stainless, etc … companies that are pepper mill companies make way better ones that companies that add them as an aesthetic collection or a gimmicky industrial modernity. Like I wouldn’t tough hexclads grinders with a stick, wouldn’t recommend the LC ones either (the wooden set is a bit better but not amazing)
What's with the horrible music. Ruins the video I thought it was an ad
But excuse me sir we are siamese if we please now it's time to eat if you don't mind 😅🐈v
From a millions views to 10k views. Maybe less mayo
Awesome 😮