Saba Sugatazushi (Whole Mackeral Sushi) - How To Make Sushi Series
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- เผยแพร่เมื่อ 20 ต.ค. 2024
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Master Sushi Chef Hiroyuki Terada shows you how to make a dish that's from his hometown of Kochi called Saba Sugatazushi or whole mackeral sushi. It's quite easy but the steps are a bit long. If you can do this and use some sushi rice with ginger and sesame seeds, it's a delightful dish.
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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
Anyone else always watch these vids super late at night?
Yep
Yup
Scott Saams it's 2:09AM right now...
Me
Scott Saams aren't you the most important man in the world?
Camera man: hiro hows the food
Hiro: good
Afternoon
"on the scale of 1-10, how fresh is the fish?"
"so so"
food is amazing like always. been watching these for a year and ive learned of my food prep and cooking from these videos
I'm still impressed with Hiro's knife skills, he makes it look so easy, but you know it's because of how many times he's done it
Nice Chef Hiro is back in cooking, it fascinates me when it's chef Hiro makes food.
Hiro started off like he was going to school the camera man through the whole thing and the first thing he did was ask the camera man THIS IS THE GILL RIGHT? LMAO! CLASSIC! love it
Bob Sagot it was just funny csuse he can say everything else good. Plus he cooks fish all the time so he's a professional on every part of a fish.
This channel is one of my favorites. Hiro is a master. Respect!!! Those of us who love sushi...love Hiro!!@
That is beautiful. Wow! Just wow!
Mackerel is amazing. I get funny looks anytime I order it at a Japanese restaurant, asking me if I am sure about it. Absolutely. Been eating it since I was a child and literally raised eating it. So good.
Amazing looking recipe as always, Chef Hiro. Hope you and your cameraman have a good afternoon and a great week ahead.
Hiro was very excited to do this one! I could tell.
I keep forgetting to not watch your show early in the morn. End up hungry all day. Your dishes are amazing!
I haven't watched it yet, so I bet this will be a great video.
*hiro in HK*
Gordon: You DONKEY!
Hiro: Good afternoon
The "good afternoon" jokes are lame and stupid!
Matte Edström agree. Not funny. Everyone is acting twelve and trying to be cool by posting segments of hiro from his language barrier n
Hiro in Hong Kong?
Finally i can see some sushi being made
So simple and nice. Looks amazing.
You have gotten me to want to do this sushi thank s man you are the man once again
What an amazing chef.
I love saba... have to try this myself.
That knife is slick sharp. Mackerel, particularly not super fresh mackerel, is soft and not easy to cut that cleanly. Very easy to bruise or make a mess of those first cuts.
There are few words to write, you comment alone!!! YOU are the BEST...
Wonderful job. Really amazing.
This the first time Hiro San that i have ever seen this awsome job well done .here we go again you making me hungry again.
Good afternoon and thank you for answering my DMs as busy as you guys are honestly i wasnt expecting you to
I would order this in a heart beat!
Came for my daily dose of *GOOD AFTERNOON*
Always nice presentation and camera view great work behind the scene
Indeed
Such a beautiful way to prepare mackerel.
Sensei Hiro, you rock! Awesome video! 👍👍👍😀
Interesting video, I've always been curious about the treatment process of Saba for sushi. Pretty labor intensive.
Beautiful dish. His presentation is flawless as usual.
Thank you. Never thought to do it that. 👌🏽👍🏽
I love sushi mackerel.... never knew so much work was involved with prepping it though. I order my sushi grade mackerel and it already comes prepared. So all I have to do is eat. Thanks for sharing Hiro.
Holy Mackeral, this looks good!
Happy New Year! May this be a happy and fruitful year.
That looks so good he is a master at cooking
Good to see you back making food videos!
PEACE OF ART .LOVE YOUR CHANNEL
pretty awesome presentation i would luv to taste that dish
I'm intrigued myself. I had mackerel as a sushi. It's a nice, smooth, and salty taste. I have it with unagi (freshwater eel) to compliment it with something sweet.
Great stuff!! Thank you for sharing Hiroyuki!
Un maestro increíble ..siempre aprendo mucho viendo este increíble sushichef. Es solemne ..un admirador saluda desde Chile ...muchas gracias por sus vídeos..
looks great master hiro and good afternoon
My mouth is watering right now wish I can taste that wonderful dish.
Damn Hiro makes it look so easy but I know its hard.
That was amazing, hiro, the amount of work for that....makes me want to go be a fisherman and prepare it ultra fresh. Beautiful work.
What a piece of delicious art!
Beautiful I wish I can try it
I don't understand when people say some fish are very bony. Pretty much any regular fish of any kind have bones in the same area give or take a few depending on fish and size. I was told Perch was a bony fish, turned out, it isn't more bony than a Tuna or Mackeral, just smaller.
Finally, it's another good afternoon.
That looks awesome, I may have to try to get the nerve to try and make this for my daughter. Thanks guys!
Hiro is honest, ..... Question : "how fresh is it, Hiro ?" Hiro : "to be honest, ... so,so" !
That looks amazing. I’m going for sushi this afternoon and I can’t wait!
Good thing Hiro
Only does cooking.
Oddly enough, he also
Does TH-cam for a living.
As you already know,
Food is a big part of Mr.
Terada's life.
Every day involves food.
Right now he's cooking it.
No need for an intro, Hiro.
One can
Only dream of becoming
Nearly as good as him.
Basically, the vinegar has cooked the fish in acid, just like lime juice in ceviche? Am I right? The flesh of the Mackerel Sushi is not typical, but has a more cooked appearance...
Yep.
This brings up another question, then. Preserving fish in vinegar is the way sushi used to be prepared in old Japan before raw fish became the norm. But every sushi restaurant I've visited has had the Mackerel served in a pickled-form. Why is Mackerel the only fish for which this practice has continued to the present day? Can mackerel not be served raw?
SuicuneSol San mackeral spoils easily so most places who don't have a trusted vendor just take it the easy way out and pickle or vinegar soak it
Well, when you consider that acid can burn your skin despite not being hot, it does make sense. Acid itself has the effect of reacting with water, causing a chemical reaction, generating heat. and resulting in water evaporation, which is basically what cooking is. The acid also kills any bacteria, and keeps the fish relatively sterile. Vinegar is a relatively weak acid, so Hiro had to keep it immersed for a long time to finish "cooking".
@@suicunesolsan mackerel is a fish which very easily spoils within hours after catching it. That is why mackerel is often served in a pickled form
Here before 1000 views!! Good Afternoon Chef Hiro ;)
wow so good! thanx so much! always enjoy your videos!
Good afternoon :)
How is your comment 5 days old on a video that came out today?
OMG how did you comment 5 days ago amd this video camed out today. Are you a time traveler.
So what happen was I was looking at a place that they reviewed and I happened to find the cameraman's yelp account and I messaged him if he was hiro's cameraman and I found him. We then had a few messages back and forth and gave me an early link to this video :)
Time traveller in the house !
Austin Do that was really cute :)
very good bro nice one really loved watching it thumbs up
I catch these fresh all the time at the pier.
It looks as if the vinegar works like the citrus juices in _ceviche_ - the acid "cooks" the flesh of the fish, not by heat, but by chemistry. And what a great presentation!
Man! 812K subscribers... keep it up mr. Terada and mr. Camera man... you are the real thing... this dish looks awesome by the way, wanna taste it!
Hiroyuki Terada - Diaries of a Master Sushi Chef big thumbs up 👍 for both... cheers from Costa Rica 🇨🇷
Did you know Hiro got his skills and the darker spot on his face from falling into a cauldron of soy sauce when he was only 3 days old
Good afternoon
INFRAREDMIKE 赤外線 legit?
Most definitely legit.
3 good afternoons old
So basicly he is the Japanese brother of Obelix?
Everything makes sense now.
boss
Great whole mackelal dish
Good afternoon on Christmas Day! 👍👍👍
Is mackerel one of your fav fish to work with? Also another beautiful display Hiro
Hiroyuki you rock, man
Great dish and a good afternoon to you all👍
Maravilloso....japan los mejores,limpieza y precisiòn
Hiro: Good Afternoon fish
Fish: Good Afternoon Hiro
Hiro: Holy Mackeral
Good afternoon from the UK!!
Idk why this popped up in my suggestions but im glad it did
Truly a master at work gotta eat at their restaurant sometime
That was freakin' impressive!
Chef: Great to see a simple and easy to follow demo for this traditional classic (+1). I'll probably fillet it fully (for sashimi), rather than stuff it, but that's just me .... my wife is too squeamish for the way you presented it (whole). Cheers.
If I saw that on a restaurant menu, I'd order that ... in a heartbeat.
Good night from Singapore ~ xD
Wouldn't a ziplock bag be better for the vinegar step? IT would use less vinagar if so.
It looks amazing. Verry nice
Heio what a great looking dish I will have to try it at home,a lot of work pin boning it but worth it .I think you better put a bucket under where you took the roof tile off in case it rains.
Wow! That looks great!
I do love watching him work, though, even with mackerel.
Love the channel hate the ads
Parabéns! muito talento e competência!
Omg I want to eat it so bad!!
What knife did Hiro-san use for the deboning process? Do sushi chefs prefer a certain kind of knife for fish preparation like they do when cutting the fish for sashimi/sushi?
Amazing as always!
Good morning.
^Game changer.
I like your video and I watched most of your videos. Thank you for sharing your videos. I appreciated it. Good job! Anyway, this process is called "Kilaw" or "Kinilaw" here in the Philippines.
gosh.. you made me hungry guys...
This is fantastic.. Wow.. Super
Hiro is back!
Low key it’s satisfying to watch a fish being fillet
GotThatGameNow2 highkey fuckah
Camera man more mysterious than Jack from youtube/UnboxTherapy
noone mate I unsubscribed from unbox .
This channel makes hungry af
Makes me
I would love to know what knives and utensils you use frequently and how to maintain them? All my knives get dull after a few months, and retail sharpeners don't make a big difference.
Yvette ASMR he uses professional 5k grit sharpening stones
Good Afternoon. Oyasu minasai
Legend says if your early enought hiro won't say Good Afternoon
Good afternoon from Germany!!!
Again another beautiful dish!!! Love your artistic cooking and filming - keep goin'! Best sushi channel on YT!!!
Amazing. Who needs maguro when there’s Saba? Not me.
Looks very good and appetizing but how come whenever I go to sushi bars that the mackerel sushi i order has the skin still on and tastes way too fishy? Does the rice vinegar and salt rid the extra-fishy taste that you usually get from mackerel sushi at restaurants and bars?