Good Morning Hiro San. Thank you so much for the well-done video. It looks so rich, soft, and elegant. All I need is a hot bowl of rice and make it into a salmon seared donburi. The sauce is great too. I would not even share. Everyone is on their own.
Ooh my goodness. This recipe looks so fabulous! I live in AZ. where could we get Salmon this beautiful? The salmon we get here is so thin.. I can't wait to try this recipe. Thank you. 😚
Just made this, not 100% to your recipe, but close enough. I used Kikkoman Ponzu, and did not have sesame seeds, cooked filets (not sliced). Other than that, its your recipe. We enjoyed it and will make it again. Thank you.
I find it fascinating watching master chefs like Hiroyuki showing off their craft and passion ... meanwhile, the best thing I can cook is Hot Pockets in the microwave
HIRO,Hello, this really looks good, I ALWAYS have the HOT PONZU at homeI use it daily on my soft fried egg for breakfast, but this dish, is easy enough, ARIGOTO ! 🇯🇵🇯🇵🇺🇸🇺🇸
hi Chef Terada San, is it ok to use supermarket ponzu? As I have no time to prepare home make sauce. Will the result turn out to be the same? I cook the recipes today and like the black and white sesame coating and the buttery ponzu sauce. Hai..Thank you for sharing the recipes.
love this show but i always see people, like him, grab raw meat, then the bottles of seasoning and go back to raw meat, and repeat. maybe use tongs to move/flip the meat while using dry clean hands to season it? or otherwise, sanitize the bottles you touch after? just my thoughts, but I do love this show.
Hiro, my friend, g11d aftern11n!!! What a great dish! It looks so delicious but I think you should have the other piece of salmon, too. Sometimes I ask myself what kind of relationship you and your cameraman have... is it only business or do you meet also in your private life? Anyway, you are an absolutely dream team on TH-cam - one guy is doing the fantastic cooking and the other is responsible for the outstanding film work or cinematography... ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ Thank God it's Sunday and there is a new awesome episode of my favorite Master Sushi Chef shot by a cameraman who is the all time best, too... 🥢🔪🐟🥢🔪🐟🥢🔪🐟
I wonder if this dish would still be ok with the salmon slightly more cooked or would the seeds burn. I prefer my salmon more cooked rather than sushi.
Would be hilarious if he tasted it and was like “tastes like shit” and kept going lol
Perfectly done salmon. It looks so good. I hope you and your cameraman, Charles, have a good afternoon and a great week. Cheers, Chef Hiro!
Excellent guys. Excellent. 🤘🏼
Ponzu from your “how to” ponzu video.
Konnichiwa Oh boy I’m exited for this video I love ur recipes Hiro xd:)😭🦄😇💜😌
Good Morning Hiro San. Thank you so much for the well-done video. It looks so rich, soft, and elegant. All I need is a hot bowl of rice and make it into a salmon seared donburi. The sauce is great too. I would not even share. Everyone is on their own.
Ooh my goodness. This recipe looks so fabulous! I live in AZ. where could we get Salmon this beautiful? The salmon we get here is so thin.. I can't wait to try this recipe. Thank you. 😚
Look at this video description
Bakkafrost will mail to you
Costco has pretty good seafood. Food for thought, pun intended 😂
Ponzu sauce recipe??
Bakkafrost salmon actually is amazing, melt in the mouth
I love these simple dishes. I’m totally eager to make this
Just made this, not 100% to your recipe, but close enough. I used Kikkoman Ponzu, and did not have sesame seeds, cooked filets (not sliced). Other than that, its your recipe. We enjoyed it and will make it again. Thank you.
looks delicious ...Thank you Hiroyuki san for sharing your knowledge in japanese cooking. I love Japanese food.
chef i would like to ask if that sauce you make is how long it will stay in freezer if a make about 1liter..
Metal turner with non-stick pan! You are so lucky that the pan is not your wife's.
You can see hes being very careful haha
Beautiful but I miss the binchotan grill, will it make a comeback?
Wow, this is so simple but yet looks soooo good! Probably a bit hard to execute though. Bakkafrost Salmon is gonna be on my mind all summer now haha.
I Love salmon. That is the most Beautiful cut I have ever seen.
why has nobody invented pick and grab screens yet? like a tv or computer screen you can just grab the food from that's showing on it...
You might he onto something. Billion dollar idea! Better go patent that! 🤣
انه طبق مميز😋😋👍
😂hiro said you don’t feel too much butter 😂
Camera man should use chop sticks. seems disrespectful using a spoon lol
Mr. Hiro, Can i marry you for that recipe,....? jk
Salmon only taste good raw ...
I find it fascinating watching master chefs like Hiroyuki showing off their craft and passion ... meanwhile, the best thing I can cook is Hot Pockets in the microwave
Even mastering the hot pocket takes technique and skill. The Ends end up lava hot and center is dead cold.
If that's all you can cook successfully, that's because you literally haven't made attempts to actually cook something.
@@ADballa28 You impart wisdom my friend. This is so true
@@fumetsuno3407 This is 100% true.
as the butter cools the sauce is going to congeal. that's not gonna be pleasant, it seems.
HIRO,Hello, this really looks good, I ALWAYS have the HOT PONZU at homeI use it daily on my soft fried egg for breakfast, but this dish, is easy enough, ARIGOTO ! 🇯🇵🇯🇵🇺🇸🇺🇸
Thank you Chef Hiroyuki
I enjoy your dish and learn more from you.
Thanks for sharing I Food Leveling
can you store the ponzu butter in the fridge?
Good afternoon everyone!
hi Chef Terada San, is it ok to use supermarket ponzu? As I have no time to prepare home make sauce. Will the result turn out to be the same? I cook the recipes today and like the black and white sesame coating and the buttery ponzu sauce. Hai..Thank you for sharing the recipes.
Hey Charlie ... why don’t you an Hirosan come to New Zealand. The Faroe Island have great salmon but I’ve heard that New Zealand salmon tops it all
Excellent looking yum😋🤤🤤🤤mouth watering😊
ありがと。ごじゃます
How do you properly freeze salmon? Doesn’t it get mushy once it thaws?
I made it today, so simple but so good.
Cann do las vegas roll and dragon roll mmmmmmm
I ate cod on a rectangle plate with green tingde and was amazing. Please show me this . Just cod meat and seasoning. I need to know .
add in the green i love it hiro
Great product.
I ordered bakkafrost and was very satisfied indeed.
Sashimi for days
*SHOUTOUT TO ALL THE DOPE ASIAN GUYS WHO COOK YUMMY FOOD FOR THEMSELVES, FAMILY, FRIENDS, AND LOVED ONES.*
My favorite chef❤️
Totemo umasoo
I made Hiros Salmon shitake dish with mayo and miso at a BBQ in foil. Was a big hit. Will be trying this one soon.
Am a new subscriber from The Philippines, Stay safe
I saw salmon on walmart .imait do that
HIRO SAN!
Want Diet protein sushi
love this show but i always see people, like him, grab raw meat, then the bottles of seasoning and go back to raw meat, and repeat. maybe use tongs to move/flip the meat while using dry clean hands to season it? or otherwise, sanitize the bottles you touch after? just my thoughts, but I do love this show.
Hiro does it just like the restaurants you pay to eat at.
Hi chef hiro the sauce is it sweet
😩
so much oil in a nonstick pan
Amo ....Abraços do Brasil !💙🇧🇷😋
why do much oil to cook in? hardly need any. just a few drops
should add some caviar, truffle, and gold flakes.
How can I prepare the ponzu sauce my favorite chef
Simple, so fresh and so so good! Thank you Hiro-san and the luckiest camera man!
spoon??? wtf dude
awesome!! thanks for sharing this great salmon recipe . 👌👌
Thank you so much
Hello Hiro...looks wonderful how long was the salmon cooked for??😄
It should still be sashimi grade salmon, right?
Avacado oil ?
Yummy made this last week OMG So good
Domo aregato!
great super easy recipe thanks for sharing..
Nice 👍
Teppayaki
hiro should do more close up drum solos with the knife
Lo único que falta es el idioma,
Very very simple and the best! Thank you for this amazing recipe Hiro!!
nice plate hiroyuki awesome recipe
Hiro, my friend, g11d aftern11n!!!
What a great dish! It looks so delicious but I think you should have the other piece of salmon, too.
Sometimes I ask myself what kind of relationship you and your cameraman have... is it only business or do you meet also in your private life? Anyway, you are an absolutely dream team on TH-cam - one guy is doing the fantastic cooking and the other is responsible for the outstanding film work or cinematography...
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
Thank God it's Sunday and there is a new awesome episode of my favorite Master Sushi Chef shot by a cameraman who is the all time best, too...
🥢🔪🐟🥢🔪🐟🥢🔪🐟
No where near enough salt and pepper lol to each their own
Simple yet SOOOO good !
Que hermoso todo lo que hace chef,o voy hacer tal cual UD lo indico.
Hadir nyimak bos ku 👍
I think Hero should have a difficulty rating for us that want to make some of his recipes at home.
Couldn’t be easier and simple than that. If you think you’d have trouble with this you should just order UberEats
I wonder if this dish would still be ok with the salmon slightly more cooked or would the seeds burn. I prefer my salmon more cooked rather than sushi.
Seeds MAY burn. Look it up you can probably find out or test cook some and see how long before they burn
thanks for the technique
Good morning and greetings from PNW🌻🌞☀️
Good Afternoon
Small world. What state in the PNW? I'm in Washington.
yummy chef thanks for this.
Good afternoon hiro!
Looks Delicious! 😋
Thank you Hiro
Hay my handsome chefs....
Ik what's for lunch now
PUNZU sauce what is it ?
Ponzu sauce is citrus juice and soy sauce.
Muito bom!!! Vale apena seguir esse grande profissional..
This is a gangsta dish
Good afternoon Hiro 👋
Can I eat salmon raw if it's been frozen for weeks?
yes it's fine if you buy sashimi grade salmon in the first place
Good afternoon Hiro-san
First
Além de bonito o prato deve tá uma delicia
So much yummy 😋
👏🏻👏🏻👏🏻
😋😋😋😋😋😋
Tasty looking 😋 😍
Excellent
Great video,keep it up!🍲😋
😘