Salmon Tartare | DIY Easy Recipe
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- Salmon Tartare from Master Sushi Chef Hiroyuki Terada
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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
Beautiful dish Hiro.....you are one of my all time favorite chefs!!!!
Dane Stewart same here
Mujeh vejtebl resipiy
That was soooo inspiring ;-))... i'm making my first Salmon Tartare tonight YESSS !!... but I don't have a super knife like that... please God watch your fingers!!... haaaaa
Poor camera man, sounds like allergies and I just want to breathe for you when I listen to this video and hear ya struggling.
To be honest id be the same if hiro were my buddy. Him cooking all this gourmet food for you all the time , id get fat too
Is the sushi master still working at the restaurant in Miami
My dear Sir can you tell me the brand of the knife you're using in this video, please, thank you. This looks awesome and I bet it tastes great!
the knife brand is litteraly in the intro bellow the video frl wtf
@@Aaaaaaanaaaaaaa rude for what
@@coolwhip4470 who that
@@coolwhip4470 go back doing your shitty ass illegal documentary
@@coolwhip4470 the internet is fake, WAKE UP WORLD
I wish he didn’t zoom in quite so much all the time, I want to be able to see much more of the surroundings as well as the food preparation.
The main focus is the food, and most people are here to see the food. However in some other videos you should be able to see the surroundings quite a lot! I recommend the videos that include guests, visitors, collabs, etc.
Здраствуйте ! Попал на Ваш канал очень очень Вы молодец !У меня сыночка пытается и занимается мини готовкой !!! Если когда будет время глянте все правильно или нет ! с Уважением Валера 65 лет
Whoever is breathing so heavy, it's really distracting....
That was so cool what you did with the cucumber. Looks delicious too!
Tried making it. Very simple and SO DELICIOUS
Does anyone else hear this man nose whistling in the background
Looks delicious but the camera man breathing like a wild hog lol
Someone is very clearly having trouble breathing
I was hearing that too.
Lul
You’re so petty.
i like the food and stuff posted here. is it possible to make the video steady? after viewing the video, i feel dizzy.
thanks guys.
The bottom and top cucumbers are sometimes also known as, “You VS the guy she tells you not to worry about.”
Steal her man to show her who's the boss
@@tibo6749 😭😭
Good
KoolKidzKlan hahahahahaaaa
Lol
Definitely this is kind of my food it looks yummy easy thank you for sharing
This is gonna be my lunch today
Camera guy your breathing is so annoying
Can you tell mẹ the green One ít WHAT is that when you mix with onion together? Tkh.
Yeh want to make it tomorrow too but what is it.
Wow! that is seriously art on the plate! Thank you so much for sharing the beautiful dish. Definitely going to give it a try.
Why does the dork that films these videos talk with a Japanese accent LMAO?
I’ve always asked myself this 😂😂
He's probably lived in Far Eastern countries for a long time, so he might have picked up an accent
Lol im so early Hiro even said "good morning".
Jolly Roger ! Nahh it’s not possible, there’s only good afternoon in hiro’s dictionary
Hiroyuki Terada - Diaries of a Master Sushi Chef oh my goodness he replied. Best day ever.
Hiroyuki Terada - Diaries of a Master Sushi Chef
Guut Aftternuuuuun! Mister Tatadaratataaaada!
Hiro ate raw Salmon?? 😦😦
Jolly Roger ! R
Mikey likey, me want! Thank you for the recipe.
You really have to breath like that?
That just looks amazing!!! Just tiny question... I suppose you'd find this sort of dish nowadays in the modern Japan, but is this something that's been around before the western influence? Or is there a traditional dish similar to that? I guess donburi would be some equivalent? Sorry if this is not a technical question or something, I'm just so fascinated by Japanese culture and the development of it that's why I'm asking :)
Not sure how anybody could actually give this excellent video a "thumbs down?"
Probably his competition
The camera man.
Can I substitute salmon to tuna
Yes
Yes! Tuna tartare is the best.
Maybe some tips on how to choose a good salmon to eat raw?
- Good afternoon from Indonesia!
ps: it's 2 hours before midnight here :)
Andrew Kurniawan Sulisthio has to be a light orange color and sushi grade
What’s that green stuff though
So crazy to think you've come this far just from a video of him slicing a cucumber. Keep up the great work Hiro!
hiroyuki the type of guy that puts scallions on his dessert
what marathon did you run before filming..... Jk
INGREDIENTS PLEASE
Good afternoon chef from dubai i just make same dish to try me and my restaurent friend and it was delicious look attractive cucumber slice was the best presentation.
I love that he knows not you use the same spoon again after he takes a test sample. Thank you for not using the same spoon! :-)
Amazing chef ! Thank you. You inspire me. Bless you
Im trying to pay attention but i keep hearing a nose whistling 😆 🤣 😂 😹
The knife used in this video, is it a gyuto or sujihiki? I didn't notice a bevel on it and the Minonokuni knives you advertise don't come in that black pakkawood handle. Thanks if anyone can help!
Good Afternoon, please suppress your breathing with louder background music; it's like you're panting. It's annoying!
What a privilege to learn for the master in the comfort of my living room.!
Me encanto la receta y la preparación, lo único por favor lavarte bien las uñas y cortarlas es importante a la hora de hacer vídeos ya que por el zoom de la cámara se ve todo todito❤ y te daña el impecable trabajo que quieres lograr ❤es una comentario con mucho respeto
Waw! C rien qu’en anglais....une chance que j’ai des yeux.....
Déçue y’a aucune traduction....grrrr
Кто нибудь может перевести на русский????
*Good afternoon!!! Nice.*
👍👍👍
YOU ARE HERO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Making this today but subbing dissolved bonito flake in the olive oil for sesame oil. I feel the sesame over powers the fish. Thx for technique tho. Great vid.
Fancy. Keep doing what you're doing! (Let them chop their own at the table press unnecessary roughness ;)
🤤🤤🤤. Just curious, why not do tartare with leftover trimmings instead?
The right order counterintuitively slap because philippines cephalometrically shock at a typical peru. cheap, noxious cast
Such precision in slicing the salmon!!
May I know if I can use the normal salmon that I buy from the supermarket or do I need to buy those especially meant for sushi/sashimi only?
Please use sushi grade salmon only !!
Awesomest cooking channel chef Hiro my Hero
Thank you master Hiroyuki .... simple delight and clean techniques... many many thanks ❤👋👏👍
Use better lighting ...the color is washed out.
Salmon, red onion, scallion, salt pepper, olive oil, sesame oil, cucumber, dill, lemon, masago
Yum, this needs dill blended in.
U talk too much
Looks so delicious. And easy to make
Do you recommend freezing the fish before you use it?
Looks good can you prepare monkfish liver appetizer.
Its is still good if we use salmon after 1 day at freezer? Or must use fresh salmon for raw salmon? Sorry bad english.
c
Can you make the tartare ahead? LOVE YOUR STUFF
I am definitely going to make this, Thank You Hiro
being a sushi chef requires no talent at all, anyone can do this shit
Beautiful work.
It's yummy.. So you can use also belly part for more delicious
wow that is a very nice and deliciuos
I enjoyed this and plan to make it. What is the red ingredient? Is it roe or chili? Thanks.
What is name of the green color??
S n P olive oil chopped fish sesame oil (Kadoya) red onions dill lemon zest
Does the wood cutting board absorb any of the fish oils?🤔
I'll make this one day.
Bellissimo e buono
No lemon juice ? Raw fish not even marinade
“JoJo, quit fuckin’ breevin’ on me!!”
Ich habe probiert, es ist sehr Good aber ich habe noch scharf Knoblauch Sauce und noch Majonäse dazu gegeben und das ist omg .
Raw & nasty! You will get Salmonella or ecoli ...
Adding the names of the ingredients would help a lot
Thank you,
Chef!!
I would like to eat...beautuful presentation..
👌👩🍳
Whoa.. shoo...looks fantastic!! Absolutely mouthwatering!
CAN I MAKE IT LIKE 4 HOURSS AHEAD? THE TUNA TARTARE AND THE SALMON TARTARE? THANK YOU.
su respiración me distrae del video jajaja
Can you put it in the refrigerator a couple of days and usedit later?
Gordon Ramsay - “Meow!! Cat Food”
Does he freeze the fish before serving to kill all the parasites ?
Cat food how strange
Is this just regular salmon from Publix? Or do you guys order this from someplace like Catalina Offshore?
Salt
Black pepper
Olive oil 1tbs
Sésame oil 1ts
Red oignon
Scallion
Lemon zest
Buenísimo,
This is great salmon is my fave,it's a recipe for me.
What was the red garnish? Pickled what?
Excellent and thank you..... To add a salty garnish with a few sprinkles of soy might be the ticket or perhaps a few flecks of seaweed salt. 🙏🏼
How much salmon did he use? In grams
I love it so simple and fantastic Tkhs
What if you use some soy sauce insted of salt you have added
Isn't Tartare supposed to have a raw egg in it?
You’re the best. 👍👨🍳👨🍳👨🍳👨🍳👨🍳.
This is one of the most delicious ways of cooking salmon. Congratulations!
It’s not cooked
Never ever mix with Raw onion in any raw fish..
🔝🔝🔝🔝🔝🔝🔝🔝👏👏👏👏
OOSHI Japanese cookies.
LOVE IT. Thats the way you do it