Osaka Sushi - How To Make Sushi Series
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Master Sushi Chef Hiroyuki Terada makes our Osaka Sushi plate and shows you the ingredients and how this is done. You'll need the oshisushi pieces to make this. These were originally made in wood over 250 years ago but today, they use plastic which makes it dishwasher safe and much more sturdier.
In Japan, they mostly use Mackerel only but here in the States, we add layers of fresh tuna and salmon and top it off with Ikura and of course, 24k edible gold flakes.
Plating is very simple; cut into six pieces, use fresh oba leaves under the pieces on a elongated plate and you're done. This plate is absolutely stunning in color and presentation. We hope you'll stop by and let us make one for you, or try it at home and impress all your friends and family!
See you in our next episode...
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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
How can anyone look at that and honestly say they wouldn't want to eat that!!! Looks delicious!!
Incredible, a great idea to add tuna and salmon to that Osaka sushi. It's amazing to see the different types of sushi from different parts in Japan! Kudos to Chef Hiro, again!! Definitely will have to try this!
I should stop watching these videos, I feel my stomach eating itself every time I do. It looks so good!
G Miller sameee
Loool
Hahahaha I feel you 😂
hahaha...same...same...same feeling
Looks absolutely delicious. Chef Hiro is my hero
Satisfaction at its finest.
How come Hiro doesn't have 1 million subscribers?He deserves it.
as an otaku and a future chefI absolutely love the series. It really inspires me as a student
This looks super delicious!!! Saba is a super tasty fish. The color of the layers make this dish look absolutely beautiful! And I love the color of the ikura on top as it really makes the colors pop, but also helps to give the dish a more complete look
Wow this is so beautiful! I love the tri colour combination Hiro.
i just started watching this and its the most beautiful work i seen keep up the good work
Good and clear presentations of japanese cooking.
Chef Hiroyuki is great!
I would love to eat at his restaurant, but I'm to far...Chile.
I have watched all of your videos your technique and percision is amazing. Your food looks amazing and delectable. I have gone too many sushi restaurants but yours looks amazing!
A work of art.
The man is an artist
The sushi was very artistically presented. Lovely!
a japanese lasagna :3
If you guys ever decided to instruct interested parties on some of the basics and to included prepping fish for sushi and sashimi in a book, be sure to let me know so I can get an ebook copy because books are so dead.
Keep up the good work,
Gabriel
Very nice. A kind of sushi I had no clue how it was made. Thanks.
Thank you for your lovely video chef ! U make me really hungry every time I watch your video 🤤🤤🤤
i like your straight forward approach and presentation..actually im working as chef de partie but im lacking knowledge on japanese cuisine..good thing ive seen this videos of yours..thank you for sharing..im one avid fun of your..more power chef..keep on posting..
It's so beautiful.... Godd job chef...*hungry*
Fantastic. Edible Artistry. Thank you for teaching us Sensi. Best
Yes beautiful for meat lovers as well as it's presentation nice finish
I'm half tempted to travel all the way from Canada just to eat at your restaurant.
+dtvqa yea but "this" video makes him wanna go to "their" place won't you understand this simple manner my friend
+Cagedand Enraged I'll go with ya lol, us Canadians need to be spoiled every once in a while
+Cagedand Enraged I'm half tempted to travel all the way from United Kingdom just to eat at his restaurant.
I love the way Mr. Hiroyuki cooks :D
Cagedand Enraged
amazing .. you are legend...... master hiro
at 8:49 a piece of gold just fell on the floor! quick, save it!
+Hiroyuki Terada - Diaries of a Master Sushi Chef where can i get the molde to make the oska shusi thanke u
+Grace Calderón Blanco Make one. Either from a few pieces of wood, or from a plastic cutting board and some glue.
www.ediblegold.com/
awesome video! Great talent. Thanks for all the videos. I'm a big fan.
Awesome as always. I would love to see Hiro go full-speed sometime.
I'm going to make this tomorrow at home! Thanks for the great idea!
That's just amazingly delicious piece of masterpiece...
AH :O SO GOOD btw thank you for sharing so much till now! And ofc a big thank you to Hiro aswell :) Watching you guys really makes me wanna come by even though Iam from Europe :D
I want to try and become a sushi chef someday it seems life a very fun job !
I've been watching these videos all morning.. It's so inspiring and beautiful in every sense of the word.. #JamaicanFoodie
Looks great
Love it!
If only it was possible to have this stuff shipped. xD I wish I lived near you guys!
Beautiful presentation!
Amazing videos as always !! BUT !! please allow me to give you a friendly advice. You should have a mic closer to the Chef especially when you make "How to" videos because of the noise from the fridges! !
Keep making a world full of delicacy!!
***** Yes :-)
I'd recommend the following text. There you find a lot of useful information for your task:
bhphotovideo.com/explora/audio/buying-guide/using-lavalier-microphones-recorders
Incredible! Looks so delicious.
Wow beautiful
Best video you made it looks so tasty.
To bad I'm from Germany want to visit your restaurant.
This would be the first thing for me to order. 🍱
yes i'll enjoy every following video.
very nicely done..good job chef
+Hiroyuki Terada - Diaries of a Master Sushi Chef ty so much
Beautiful
Sublime.
I've never had good mackerel sushi in the united states. It's never fresh. But It's amazing in japan. I used to think I hated mackerel until I had it the right way.
I need to go to your restaurant someday I love sea food
Looks yummy..And yes I agree with scientistnikolas.Coz its to understand the voice of Chef Hiro.But its wonderful video anyway.
This chef is damn good
No baja pod wrażeniem.Pozdrawiam z Polski
It's fantastic, I love yours videos :D
Now I want some sushi :)
Muy bien amigo, ánimo!! desde Acapulco te felicito, y, gracias por compartir conocimiento y experiencias
Amazing
Sushi is my favorite food
i am still on the fence about eating "raw" sushi but this actually looked so good i'd devour this without hesitation...
wow this guy is just amazing omg he has seriouse talent..I hope I go to Nova one day!! :)
Awesome
that is awesome, I don't really like mackerel in most cases because of its fishiness, but I bet the vinegar takes away a lot of it.
With it being the festive season, here in Belfast, Northern Ireland the continental Christmas matket has arrived, this year a sushi hut has set up shop. Ive watched all your videos and I've yet to try sushi :(. This saturday that changes, perhaps ill record my experience and post it as a reply?
great!!
that is beautiful.
I'd call it Osaka Sushi Napoleon
Nice.
Looks so good I can't wait until I get off the boat and buy these knives. Also, when making sushi does the fish need to be soaked in an acidity to cook it? Or is it fine without?
***** me too I wish I wasn't on the west coast.
Great job Chef Hiro! Do you prefer Saba to Sawara? Thanks.
I really like how you use the gold flakes. A bit curious though, what does gold flakes taste like?
Maravilloso 👌😎🥇🏆🏆🥇
That looks like a great sushi press.
I cannot find it any where. Can you post a link where you got it ? Thx
Hi guys! Great video! Where in Florida can I find the Oba/Shiso leaves? Thanks!
How do you keep the size and shape so consistent with the fish when you cut it? I've attempted before, and found it very difficult to keep the shape constant. Is it just a lot of practice?
I never want to offend the Itamae and leave anything on my plate so should one eat the oba leaves or are they there just for visual ? I love your videos.
+Gary Smedley It's okay to leave food on your plate if you can't finish it. Sushi artists are very laid back about things like that. As long as it looks good and tastes good there should never be a problem between the chef and the customer. Sushi chefs love to see their customers smile. So long as you thank him/her and leave gratuity you are always welcome in a sushi establishment.
+Willie Miller I'll have the Shisho Oba..=P
I did a few of my own from watching you right here in daytona
looks really good as usual, too bad im from EU :'(
I can't believe there aren't good sushi places in your country... though it's probably more expensive than the US.
***** hey do u guys think u could have a shop in Pennsylvania in homestead you will be no match for this other one hakido
kk u guys would love it hear though
I have a question so when u guys make these dishes, does the restaurant pay for the ingredients etc or do u and hiro just do this out of passion? :)
They started this channel to promote their Menu and dishes, so i guess that they get the ingredients from the restaurant. Well at least the money, sometimes they buy it themselves, but the money is propably from NoVe. Hopefully that is right like this 😁😁
great looking dish :)
how come you guys didnt eat it? :\
What do you called to the white one that you use to make it like rectangle? Where can i order that?
parabéns !
what is that plastic device called for shaping?
Me gusta mucho la mujer japonesa
Is NoVe closed down?
Congratulations, you're great. Please can you tell me the name of the green leaves that you use in this video?
thanks so much for your answer. In Italy i think we call it Shiso... (Perilla frutescens)... Thanks again
Great Hiro... good job and continues to light up with your recipes ..
In Osaka this type of sushi is usually designed to be taken out and eaten at home or at work, right?
would you please let me know detentions of the sushi press you are using in this video. thanks.
there many of them. i just want to find with the same finish detentions your's has. visually it looks like l =150mm, w=55mm, anf h = 50mm
How it's called the first fish used? Sorry but my English is not perfect and I hear it like "macaron". I really want to make this recipe (whit out the gold) and I don't know what kind of fish are that.
Rogelio Alejandro Salcido Carranco I think it's called mackerel fish
How much would a plate like that cost?
What city is this in
Really nice fish mackerel fish is 1 of the fattiest fishes ever.. Hiro could you incorporate the skin of the fish in sushi as garnish or the base instead of rice or seaweed. probably lightly shallow frying the skin.. for me the fat content is soo succulent and crispy when fried.. im just saying hahah
It's that raw tuna and salmon?
is that real gold??
Wheres a good place to get sushi fish thats safe to eat raw? Or does any fish work? (Like is there specific salmon for example thats for sushi?)
Hiroyuki Terada - Diaries of a Master Sushi Chef Great to know. Thanks a ton!
what was the last ingredient ???
and.. how much is a dish like that?
👍🏻👍🏻👍🏻👍🏻
Mmmmmmmm q ricooooo.
awe i saw a little gold flake fall
it was hard for me to slice the sushi roll without breaking them. i hate seeing my sashimi falling apart. any tips chef?
Sounds like you need a sharper knife!
Porcupik maybe you are right! i'll give it another tryy
Azhou - when the rice is sticking to the blade you need to dip the knife into water. dont use too much water but as much as neccessary
OMG that noise!!!!!
I call that Japanese Hashish!
How much would this dish cost in your restaurant?
Wow I expected it to cost a lot more than that.
is that real gold? o.O
how much would the osaka sushi cost
wow you guys seeem much more expensive, I would love to try!