Easy To Do Beef Tataki With My Home City Products
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- For more information on these products, visit:
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I am so proud to announce the creation of Terada Cookware, your one stop shop for everything cookware for your kitchen. The site teradacookware... will have many things to make sushi at home, but we are just beginning with my special custom Hadley & Bennett color combo and logo embroidered aprons which they made exclusively for me. I will also be adding products on this site to which I will be using in my kitchen and where you'll be able to use them too. Stay tuned!
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As always, we wish to thank all of our fans for spending time here with us on TH-cam. 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...
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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
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
Hrs a great chef. I want to see him cook something that he miss the most from back in the days that 1. He miss eating or 2. His mom cooked for him when he was young.
I love the chart and information Hiro gives to us about the acidity of Naoshichi and Yuzu. It adds the knowledge he has of the ingredients he uses.
I also learnt what it was really called too so thank you Hiro!
Everytime Chef Hiro says "So good", he sounds just like an old friend of mine from Japan named Koyo and takes me back to 7-8 years ago. Goood times.
I ate some of that when I was in spring camp every year. I really miss all the foods of Japan, I’ve been trying to make more here in Texas and watching your videos sure helps me out a lot.
If I’m not feeling hungry around tea time, I just need to drop a ‘HIRO’ Hero vid and my appetite is restored lol. Keep up the good workd guyz
This is my friends favorite dish
I'll have to try this recipe out sometime
This just looks so fun and quick. I'm going to give it a go soon.
Oh my this is one off my ultimate favorite dishes that you make. This was a great way to wake up and start the day. Saikou Pro Pro 10 Sooo scrumptious. I want some now! Have a great Day to the both of you.
Masterpiece, beautiful
Oh my gods that looks so good!
As usual, I'm drooling. How dare you make me drool all the time.
I've been watching Hiros videos for a while now and for the entire time I've been thinking to myself... man I know this voice. The person who speaks to Hiro... definitely sounds like former US Attorney Preet Bharara.. anyway.. great videos... I'm amazed by Mr Terada's skills.
This looks fantastic. Always look forward to your recipes!
Incredible Hiro !!!!
I’m definitely making this. What. Great dish, and that presentation was excellent.
Mmmmmmmmm, I really want to eat this. Looks so delicious.
Looks amazing hiro!!
I didn’t know you could use a heavy duty wire to achieve those grill marks like that. I’ll definitely give a try with my sous vide steaks
Wow Hiro so amazing when you are grilling the meat on a cookie sheet over a open flame. Arifgato Sensei Terada. So Oishi Terada Cookware is awesome. Love the apron! as always Hiro's Beef Tataki is so awesome... always make this..at least once a week.
Hiro, my friend, g11d aftern11n!!!
I am so glad that you are back to your wonderful studio and your recipe is so simple but delicious!!!
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🥩🥢🔪🥩🥢🔪🥩🥢🔪
Nice I got those ingredients already. They need to open folks up to Japanese pepper it’s not like black pepper in taste. It’s more fragrant and has an herb taste to it. Idk how it’ll do with beef yet but pork an chicken it’s awesome.
Lol that kochi pride! Good afternoon
That absolutely looks beautiful. I can't wait to try it!!... Widowmaker
ChefFIRO,Gee this looks great, I wish I were there tasting it HAPPY NEW YEAR !! Cheers 🇯🇵🇯🇵🇺🇸🇺🇸
A very Good Afternoon to Choci's favorite son!
Another great looking beef dish. Also, a nice beverage with the ginger syrup. I hope you and your cameraman, Charles, have a good afternoon and a great week. Cheers, Chef Hiro! ✌️
I make my own ponzu sauce. It's so much better than store bought. I'd love to see a video on yours Hiro.
I hope I'll be able to visit you someday in Miami, Hiro!
Damn, it sooo simple, yet delicious, I'm sure! Thank you Hiro-san!
Hiro san, those short ribs are amazingly good with those marble fat! I don't think any beef lover could not drool while watching this video lol This Tataki just one of the to die for food~ 🥰
My wife love to marinated them in Korean pear sauce then pan fried/bake/BBQ them, it costs around 2 times up here in Vancouver....
Hiroyuki,
Simple but so delicious looking.
I love ginger beer and I believe that ginger tea would be a perfect hot companion.
Thank you so much:)
Charles,
Let's have a face unveiling:)
Cheers,
Rik
Great vid man
Too raw for me. Looks good though. I want it medium rare
Wow
I will love the videos. Inspires me to try new recipes!
I will always love the videos*
Ooooh Hiro looks delicious! I bet it would be good with daikon too
Good afternoon! Cheers everyone
Hey Hiro! I'm surprised you can get away with grilling without the smoke detectors going off!
I'm making a Japanese themed comic for a friend of mine (who loves anime) for her birthday. I have a couple questions. One, if I were to put wasabi and ginger on a condiment table for my comic's sushi restaurant, what would they specifically be in? And two, what are six very basic decorations for a Japanese place? Like on a door, for example.
Looks delicious
Just had dinner but hungry again :D
I am new to the channel, Is the cameraman his producer?
Yes, and Hiro could do much better than this mook.
Speaking of beef... have you ever considered doing some recipes with oxtail?
More Charts please! thank u
Probably zero chance I can find the Sudachi juice, but I know I can source some local yuzu juice. Unfortunately I just finished my last bottle.
I never realized just how easy this dish was to make, I've gotta try it tomorrow.
お願いします. Please teach us what the Japanese dish words mean? Taktaki, 漢字, 翻譯... A story behind, etc. We love 廣さん說故事. お願いします
that ginger drink needs a dash of jack daniel's
Good video 👍🏻
Domo arigato Mr.Roboto....Hirosan genki des ska? The best hmmmm I'm going to LONGHORNS LOL.
Gentleman 😭😭
I coulda hooked y'all up on angus-choice whole in-bag 7 bone(wet-aged, given of course) for under 100 buckaroos, tax included. Had an amazing local deal which meat was sourced from Aspen Ridge. Not a big name, not the greatest name. But they had some GREAT beef. I say great because I bought (2) 7 ribs. Did a 4 bone standing rib roast for Xmas Even. The rest I cut into bone-in and boneless ribeyes, got a S*** Ton, filled up the freezers. We spent under 2..... woulda easily had to spend 600+(maybe more???) to equal. I guess I'm just bragging, and getting the steak or the quality is in probably a big deal. But to everyone else. Guys if you can snag a price like that at the right time and you're about that ribeye life, fork up the money and get it cuz it pays off in itself.
🙏 Hiro-San
What do you DRING EITH SUSHI
SAKE. BEER SPECIAL TEA. ?/?
Do real hot and sour soup!!!! HT style!!!!!!
Nice
Good afternoon
Does he still have the GTR?
Bonito dia bemdiciones
What the word for leave the fat on in Japanese ?;)
Where is that ???
The diagrams from shokugeki no souma 😮
I love Hiro’s videos and I’m a big fan, however this recipe just does not look appetizing to me and yes I love sushi and sashimi but this is too raw for me 😬 I don’t know if I’d try it if offered to me
こんにちは
Hiro cooking meat is so nice, new, refreshing? xD
Reception starts after 5 minutes
If it was cooked just a little bit more I’d be all over that. Great video
Idk what happen if uncle roger react to all your cooking vids
ステーキは持ってながら焼いた笑
Damn that meat is rare as fuck.
Naoshichi sudachi juice. Rare? Let me tell y'all a secret. In the Philippines we call it CALAMANSI. If you see CALAMANSI juice that's it.
Isn't the beef raw????
Best part is the fat on the New York strip
Easy to do. Ingredients: rare (even in Japan) 🤣🤣
Protip
Just ask the head butcher for particular cuts if you want them at whole foods
Peeps will cut it for you.
Where's the Grocery store located please... How to access too. The x
anyone else order this just for the sauce?
Nice grill 🤣🤣🤣
1:08 can you not just drop it like that, thank you
That package was dropped from a height of 4 inches. Stop being so sensitive.
@@cwg73160 it’s the attitude of just throwing it and not showing appreciation/respect
@@w0nerx Throwing it across the store would be disrespectful but the package wasn’t thrown. It was dropped, let go from a couple of inches. Stop. Being. So. Sensitive.
@@cwg73160 my idea is that am always trying to be Better and he could’ve done better, so I told him. it doesn’t Matter how shallow it is cuz that maybe is gonna make him realize another shallow thing and fix it. Then realize another shallow thing and fix it …
Me being “so sensitive“ made me realize a lot of details then fixing them and becoming better, so what is your idea?
@@w0nerx My idea? I’ve said it twice already but I’ll say it again: Stop being so sensitive.
There’s a point where a thing stops being a thing because it’s not a thing and no one cares. You care? Cool. But as much as you think it’d be “better” for them do something the way you’d want them to do it, you’re not thinking about or don’t even realize that nothing actually happened. You’re making a mountain out of a molehill. Whatever actions you consider disrespectful is just highlighting your own insecurities. That’s on you.
It’s gotta be as little more cooked for me lol
It's funny, when everyone else on TH-cam blind shops whole foods in Miami they don't have prime beef. Y'all rock up, splash an amazon logo, and prime bias cut short ribs (admittedly the inferior way to cut that) just appear. I call BS.
Oishi
That beef is raw
silly
Too raw for me
Japanese food isn’t actually that nice. It just looks nice in my opinion. Raw meat, raw fish, Indian Turkish English American Chinese Italian. Are much nicer cuisines than Japanese. Japanese chefs are top notch though and there knifes are razor sharp.
The china man makes delicious food when it's done properly and not from the wet market.
I think he's Japanese
Which part of the name Hiroyuki Terada looks Chinese to you?
@@davidtatro7457 all of them look exactly alike to us Mexican's
@@infomutt2339 it's never too late to educate yourself.
@@davidtatro7457 I'm glad to see you're going finish getting your G.E.D......good job!!!
Fun fact: these videos makes our days better
👍 👌 🙆♀️ 🔥 📛 👩🚒
Where's the egg yolk?!?🥺
That looks so awesome my mouth is watering!