How To Make Salmon Sashimi Katsu - This Is The Best Tasting Salmon Dish!
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- เผยแพร่เมื่อ 27 ต.ค. 2024
- I was using Bakkafrost Salmon back in 2014 when NoVe was open; when I tried it over 6 years ago, I was convinced it was by far, the best tasting, highest grade salmon I have ever tried. Just recently, Bakkafrost chose me to be their brand ambassador and I can't be more honored. You can try this salmon that is not only GMO and antibiotics free, the feed they use is also parasite free, something we have been stressing since I have started my channel. Go to bakkafrostshop.com and use code bakkafrost to get 20% off. Fresh or frozen, their salmon is of the highest grade you can simple defrost, slice and eat raw. The best quality you have ever tried. If you're a restauranteur, serve this to your patrons; they will thank you for it. If you're in middle America and can't find quality salmon at your local marketplace, order this and enjoy the best salmon, hands down. Enjoy!
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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
Everything he does is magic! Much love guys, from Singapore
Thank you so much for being here Hector...! greetings to you in Singapore...!
TY Hiro-sama for bringing us incredible recipes we can make affordably. That's one of the most delicious looking dishes I've ever seen!
This is amazing, Terada-san!! You have inspired me to make sushi at home. It took me 2 weeks to source the sushi grade tuna and salmon, but it was all worth it. THANK YOU!
Ohhh what a great idea! My girls love katsu and salmon. Perfect combo! I can also make a keto version for myself. Thank you!!!!
yes! please make for them and tell them good afternoon from Hiro!
It’s amazing. Looks delicious and perfectly cooked, how Hiro said before he fry. You are boss Hiro.
Thank you so much...! i am so happy you like this...
Ich liebe es Hiroyuki beim zubereiten von Speisen zu beobachten, bin selbst seit 50 Jahren Koch, aber wenn ich seine Technik sehe, wenn er irgendwelche Lebensmittel behandelt oder schneidet, einfach ein Traum !! Diese Technik haben wir in Europa nie gelernt, aber sie ist einfach nur genial. Seine sehr ruhige und gelassene Art gefällt mir auch sehr, ich wünsche mir das er mal nach Deutschland kommt und ich ihn kennenlernen darf !! Viele Grüße aus der Deutschen Küche ..........Jürgen
This will definitely be on the menus for our family’s Christmas dinner Hiro! Amazing!
Wow, you did almost exactly what I was thinking about! That is: Hiro talking in Japanese at the end, with subtitles!
This could be a great addition to every video, right at the end, so that you share your thoughts and Hiro talks as well.
Maybe this would make more people watch all until the end?
Agreed this is what I was looking for making the dish tomorrow
I love you guys, the way u do is so natural, keep it like that
Thank you so much Jose...I so appreciate so much...!
Most cameramen don't speak unless spoken to but we all know Hiro have a good heart lol. Great video guys, I'll definitely try this recipe 🤙🏽
Very talented Chef and humble
Wow... !!! It's always great. Your video is excellent quality. We liked and enjoyed to the end. Thanks
Merry christmas and prosperous new year chef hiro
Thank you for all the simple but amazing recipes! Will try this for sure!
My wife told me I should learn to cook so I can help her in the kitchen. Well I came to the right place to learn! 🤣🤣
Great lesson Hiro-San!
Tartar sauce with egg...or yummy egg salad! I will make this for sure! Thank you for the video!
Where is your restaurant❓ you cook amazing‼️ such quality ingredients and simple that’s what I love. 🥰
Hiro makes such yummy food and it is such a pleasure to watch.
Thank you so much for being here... :)
Just made this tonight. Wow. Thank you Chef. My salmon cooked a little more than yours did but it was still absolutely delicious.
I would like to see Hiro make a selection of pickles.
Another great looking salmon dish. I hope you and your cameraman have a good afternoon, Chef Hiro. Cheers!
Thank you so much Dwayne...i so appreciate so much!
Thank you! I love the channel! Would you show us how to make good ramen eggs to go with your ramen soup?
Salmon looks outstanding! Nicely done and nicely explained. What are the parsley and cabbage for? It's a waste of time, product, and space on plate that could be used for something that adds to Dish if that's just there as "garnish".
Oh, woooo. wow. Whatever kind of chicken 🐔 lays beautiful oranges-looking healthy yolks.🧡😍
That salmon is BEAUTIFUL!!!
The yolk is much darker because there is more protein. Normally free range eggs have a dark yellow yolk because of the diet they sustain.
It’s probably an abundance of insects that offer up this extra protein, although the saying goes, “the early bird gets the worm.” Ducks have access to a very wide variety of foods in the benthic areas at the edges of lakes.
One of the neighbors has some free range chickens that seem to do very well on the east side of Nashville.
This dish looks amazingly delicious. I wish I was able to try it one day especially since I love salmon sashimi.
I haven't seen something like that ever, can't wait to try ! Thanks !
Hiro san, this katsu seems simple but it has so many goodies in it. I rarely see you have piece after piece in the tasting section, it tells us how good this is when you eat more than just two of it! :D
For those may wonder, I want to further explain how great this dish is because of the good quality ingredients Hiro san has used.
Brown egg: when it comes to egg, brown egg always win in taste and aroma. As what Hiro san said, the richer favor and texture boost the taste to a higher level. If you don't trust me, try pan fried a sunny side up (with crisp on the edge) brown and white egg, eat the white first then the brown. You will see how much different they are.
Salmon: Nothing added there since the quality is one of the best in the market.
Panko: Not only deep fried panko add the crispy texture, but also the good smell of it. Also, even the salmon inside is not cooked, the juice came out during deep fried get absorbed by Panko add another layer of favor.
Deep fried: The perfect timing that Hiro san deep fried his salmon katsu was perfect! Panko was fried just right and ,if you look closely, the salmon is only cooked a very thin layer of its surface. It takes years of experience to achieve such skill, bravo Hiro san! 👏👏
Homemade tartar sauce: It is already a plus when Hiro san use brown egg as base, then the Japanese mayonnaise, pickles and onion. Mouth watering dipping sauce!
It is easy for us to miss the details and skills from Chef like Hiro san, they deserves more appreciation and recognition from us.
Let's give a wave of applaud to Hiro san. 👏👏👏👏
Thank you so much for your kind words...this is making me so happy to read for the appreciation of my work. I have been doing my whole life so it's just what I am used to. But Thank you again for the explanation too!
@@DiariesofaMasterSushiChef You are very welcome, Hiro san. *bow*
I’m making this! Beautiful
Salmon and rainbow trout are the perfect fish.
I'M SO MAKING THIS ON SUNDAY! THIS JUST MIGHT BE MY NEW GOTO DISH TO IMPRESS!
yes...! enjoy and i hope it comes out perfect..!
Oh por Dios jamás vi algo así!!!! La salsa, el salmón cocinado así 😻😻 Espectacular. Mañana mismo lo haré !!!
Your the best chef Inn world for me
Who loves his cooking
I do and I like trying to recreate them! Unfortunately i don’t have his skills. 👍🏻🇦🇺
🤚🏽🤚🏽🤚🏽
i do when he doesn't stuff it with truffles 😓
I do and barely even eat sushi lol
I do but i think that he should do more japanese sushi
I will definitely try this recipe! It looks so delicious! Go Hiro!!!
My dad is an authored sports fisherman and an amazing seafood chef. He is now 81.
Always make your own tartar sauce, or you would be barred from the table and laughed off the property.
(Not really, but pretty close, lol.)
what a great story..Thank you for sharing with me...! best is homemade...
Great recipe !! Thank you chef !
When ever I've made tartar sauce, I've always added cream of tarter. Hence, tartar sauce, but the egg is a nice touch. I also love dill pickle in my tarter sauce. I like tangy sauce!!
The original French recipe doesn't contain cream of tartar, it's named after the Tartar tribes, same goes for the steak tartare. I might try it out your way. How does it affect the taste and the texture in comparison to a regular sauce?
@@mayaearth2583 Thank you for the information. A certain kind of tang. My grand father would clean his wind shield with it.
@@mayaearth2583 Yeah, I have never heard of anyone adding cream of tartar to Tartar sauce... Same way, just in case you were thinking to, don't add it to steak tartar or any raw meat or fish tartar!
I thought tartar is bad for your teeth!
I love this recipe chef👌💕
Wow I love finding out new dishes. Love the videos!😁
yes! please make this dish...!
Looks awesome mate!
That looks great!
Excellent dish 👍
I love your recipes Hiro-sama. Please keep doing this!!
simple recipe great execution
It's the first time for me aswell seeing a salmon katsu raw inside, that's the way I would like it though, raw salmon has such a distinc flavor lost after getting cooked. Great tartar sauce too!
yes..this dish was quite unique and so very good...the sauce was great too!
That looks so delicious. Thanks
We love Happy Eggs, I haven't seen the blue and brown before....just the yellow cartons but they sell out really quickly.
Just watching this wholesome man cook just brings me happiness everyday
Happy holidays hiro and friend!
Absolutely awesome
Thank you so much Lee...!
Jesus H. Christ, cameraman's chopstick skills could start a war
It was just an excuse to take 2 pieces
Plus this cameraman talks in a skittish way all the time, it's like being humiliating or fake. Doesn't sound humble at all.
camera man leeching off hiro's good food and hospitality
this careman is so dumb
Dying 😂
That is one of the most delicious looking dishes I’ve ever seen.
Top quality chef
Looks scrumptious!!! Can you use a piece of vacuum-sealed frozen BakkaFrost Salmon, once thawed?
The look of the Raw salmon is so mesmerizing
Whaooo! La mejor receta, excelente ...
That looks so delicious
That looks like art
Usually my least favorite way to eat fish is when it's partially cooked or seared but dam that looks pretty good.
* A piece of Salmon chilling in a convenience store *
Hiro: "Good Afternoon"
Old jokes 🤦🏽♀️
@@mellowyellow1984 u'll only know if ur an old fan :3
@@AKD_PK well you need to get new ones. Your boring me now
@@idontevenknow3707 thank fuck eh
@@idontevenknow3707 Aii go on then peasant
Hiro good recipe 👏🏻👏🏻👏🏻 This is another thing I have to add to my list and make it because it looks good
oh yes..you will love this so much...!
you guys are awesome
Holala, what a meal! Want to try this asap!
Master Chief Hiro San
You done it again now i know how to make this at home. Thank you master chief Hiro for the video showing Awesome job
Looks beautiful! I would add pickled red onion made with red balsamic vinegar and add capers as well! Happy Holidays!
that sounds so good too..! I must add next time for sure! Thank you for comment.
Dish looked beautiful as well as delish. 👍
Thank you so much...very easy and so good too...!
すごく旨そう！3年間日本に住んでいるのにこんな贅沢なカツを見たことがありません。今度豚カツ屋さんに行きたい時はサーモンカツがあるレストランを探しましょう。
Amazingly simple yet beautiful dish! So I just need to make my egg salad sandwich filling and slap that on some salmon lightly fried in panko. No problem! Consider it done on the next entertaining evening. Love it! Love your videos! One day I will make it to your restaurant Hiro.
I’ve never seen raw salmon Katsu! Very nice video beautiful cooking!
Thank you...! yes this was very new idea I think :)
Thanks Hiro I’ll certainly be trying this one. 👍🏻🇦🇺
Look so beautiful & delicious, I will definitely try this , thank you 👩🍳
Perfect job . Thank you Hero Tomorrow i will try it at my home :)
This is my next dish at the table. Delicious delicious.
Damn! That looks like the best Katsu salmon I've ever seen.. First King this coming spring is going to get done this way!
What kind of oil do you fry in??
@@drostly3220 It said on the bottom, "Corn Oil - 350-375F"
@@KuraiChanZ Thank you for that..
please enjoy...! I know you will!
The colour of the yolk is dependant on the chickens diet. High amounts of protein lead to an orange yolk and higher amounts of greens/vegetables lead to a more yellow yolk.
I regret that I just got to discover this now, this recipe is mind blowing!
I love raw salmon rather than cooked, but serving it in a "cooked" form is just another level in itself, Subscribed!
I really hate raw meat. What do you guys like about it? Everything has to be well done for me. Otherwise, I would think about germs and blood, etc.
@@sephiroth4543 well I came from Indonesia and there are such a lot of variety of food there, it practically makes me and my family have a rather more open minded palette when it comes to food. We don’t actually eat raw food which is why I do have relatives and friend who hates meat in general, raw meat (red meat only), hates garlic, hates fruit etc. I can see where you came from, but to me, Raw Fish are only enjoyable if it’s red fish i.e. Salmon and Tunas. Cooked Salmon and Tuna is too firm and it has a strong metal flavor (if that makes sense), white fish on the other hand like Dory retains their succulent and bouncy texture, which goes well with any viscous sauce… Salmon and Tuna are much more contradictory when it comes to texture (not that it’s bad, but my preference would rather have a not so conflicting texture) that I’d rather have them scrambled like a Tuna Mayo spread…. But Salmon? Cooked Samon are beyond salvation… except their skin. Fried Salmon skin is redeemable.
@@primej485 Fair enough. Salmon meat looks so beautiful. It's my favourite fish along with Sea Bass.
Wow wow wow.
I cannot wait to try this with a bowl of rice. Yum
Simple and look delicious
This looks incredible
WOW! Just WOW!
OMG looks so yummy. Thank you once again. ❤️🥰
Looks good. Happy holiday to both of you.
Thank you so much...and Happy holidays to you too...!
Amazing that the crumb didn’t break! Awesome!
It did break, a few times, for Charles (the cameraman).
so true...when cutting it must have sharp knife and be fast too..
@@majoroldladyakamom6948 that was poor chop stick skills :P
@@DiariesofaMasterSushiChef Keep up the good work!
This looks so freaking good I love salmon I could imagine this 😋
Amazing like always
Thank you so much...it was very good..one of my favorites...
You done everything step by step so any one can follow it
looks good Hiro 👍👍👍
When food becomes art
ok,....ok...,
I ve felt so hungry watching you cutting through this
so many thanks for sharing.
Thank you for watching...please make this dish at home...!
Super się prezentuje.Spróbuje osobiście wykonać
Legendary chef
What an amazing dish.
Wow! I will definitely try to make this
Wish I could take a bite right now! Yummy! Thanks
I'm not usually a fan of half fried or seared salmon but this doesn't look half bad. The sauce is close to the egg salad my mom used to make.
Omg!! Made in heaven!!
About the egg yolk, I heard that farmers in Japan feed the chickens chili powders to make the egg yolk extra orange…might also have something to do with other things though
Thank you for your comment....!