How To Cook Fish Head - Snapper Kabutoni
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- เผยแพร่เมื่อ 26 ก.พ. 2022
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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.
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Growing up on the San Mateo coast side I lived with my grandmother she taught me to fish and almost every day I was at the beach fishing. Further north of us was Princeton Harbor they had a breakwater almost enclosed the harbor , at the mouth (a half mile walk) I used to fish a lot. One day I caught a 12 lb. lingcod it had a huge head with wicked looking teeth my grandmother was delighted that night we had fish head soup. This reminds me of those times. This was back in the early sixties (61 or 62).
i ate kaboutoni in 1963 and I became a fan. In the restaurant they used to call me M. Kaboutoni. I shall try to make it.... true the head is the best part and I am not Japanese....And the eyes are delicious;
Us Taiwanese and Japanese both embrace the head to tail concept of cooking. No waste at all! The eyes, cheeks and fins are the best best parts of a fish. Props to HERO for doing this video. I wish you can do a kabuto yaki once
I love eating the fins deep fried!
That “caramelizing” of the sauce was amazing. When I first started watching, I was skeptical but it turned out wonderful. Thanks for the inspiration.
I’ve found many videos for fish head recipes but this is the only one I could find that showed how to clean and descale the head. Thank you!
You guys really know how to torture your audience! I could hear how savory and juicy that fish was! I just finished eating and what I ate was nothing compared to what you cooked up in this presentation. I wish I was there to taste it. Hiro, you are the best!
I had this dish once in a snow covered ryokan/onsen in Kanazawa 20 years ago. It was unforgettably good and I have always wanted to know how to make it. Thank you 🙏❤️
This is actually a fish I can get!! They're beautiful and it would be a shame to waste all that delicious head meat and flavor. Now I can buy a couple!!
Looks absolutely amazing just like everything he touches!!!! 🙏👍❤
I had fish head soup in Singapore, this looks just as amazing.
Wow you are bold and adventurous for trying it!
Absolutely amazing how you made fish head!!! Really like it friend! Excellent work! 🦇
Wow! That looks great. Thank you, Hiro!
It's extraordinary to see how much appreciation that goes into everything 😻 I feel like a cat ready to devour that before it's even done ✅
Best Soups / broth sauces are great with fish heads fins no waste
The flavours are divine 👌 for sure
Wow! Thank you for this recipe! Can’t wait to use the whole fish now!
Another great looking dish. I hope you and your cameraman, Charles have a good afternoon, and a great week. Cheers, Chef Hiro!
IAORANA, Hiro muchas gracias por tu menu, justamente mi marido y mi hijo, salieron a pescar ayer, asi que manos a la obra para prepararnos ese rico almuerzo con pescado, muchos saludos de Tahiti...IAORANA...
This looks absolutely yum I'm going to try this
Wow! SAIKOU! Piro Piro 5/5. Thank you for sharing, my Bachan used to make this but now I can do it too. I can remember that distinct taste and smell. What an amazing first class dish using the collar and head. There is so much meat in these parts of the fish. Charles you are so lucky to be able to eat Master Hiro's creations, especially home made dishes like this... This with hot gohan...! SO JELOUS AND HUNGRY!❤❤😍🙏
This is braising and it looks delicious! It's done fairly often with whole fish in Taiwanese and Chinese cuisine.
Wow, this looks amazing. I will definitely be making this the next time l break down a whole fish.
This is has to be the Japanese version of braised lamb shanks....very nicely done Hiro 👏👏🙏
Thanks for the recipe Hero. I’m going to try this with a black cod head I froze recently and was looking for the right way to cook it.
It looks amazing , I know that it tastes delicious ,
I will try to make this recipe. Look very good.
First to thumbs up on this amazing chef 👨🍳 This man is truly amazing
Look so good bet that taste nice 👌👏👏👏
Will be trying that this week coming thank you
This needs more views. I think the method of cooking Hiro is referring to is braising in English. But this a very easy recipe to do and I’ll certainly apply when my dad gets excess fish.
Ripley would love this!
Ooo, good topic for a video. I remember judges would frequently be blown away when doing this on Iron Chef, but, they would only spend a tiny amount of time showing preparation of the dish. It was like "He's going to make use of that fish head in a stew" and the Japanese audience automatically knew what that would involve so they glossed past it. At least, that was the perception I got.
Never fails to amaze.
Greetings from 🇬🇧. Agree waste not want not…. Best part of the fish 🐠
Yum. ❤ I braise fish head with a little seasoned flower and oil then I pour in stock with spring onions. Mmmmm never fails to be delicious.
Eso se ve súper umami!
My friend Steven loves your channel he watches it all day when he is working from home! He is always salivating over your amazing dishes! Like if you think he can eat it all!
So nice 👍😍
Awesome Hiroyuki!
looks good yummy
Awesome
Cool video thanks for the tips🥇
His food is always awesome 👍
Delicious! 🥰
Greetings from Dublin - Ireland 🙂
Thanks for sharing ☺️
My fave fish head dishes.. Oishiiii
I have to make this !
In new Zealand we just boil and eat with potato and onions delicious👌👍♥️
Nice 👍👍👍
Good video
This is something my mom will like.
That goes real good with hot rice.
FISH SO GREAT
Ohayou gozaimasu my handsome chefs
The meat behind the fish eye is really good. It's like bone marrow.
Hello Hiro quick question how do you cook say this same dish without mirin and saki or wine but taste the same or delicious as this what's the alternative
Hello Hiro.....if I can't find Miso at the store is there something else I can use for flavor? Thankyou so much!!!🥲🇨🇦🇨🇦
Thanks
🔥
Alot of people sleep on the head of the fish. To me it makes the best soup in the world
I never knew that I wanted to eat a fish head until now
I usually throw the head away, I was buying whole fish at market to practice on my filleting skills, took 3-4 whole fish, just one a month to finally get it down. So I might try this with the fish head next time.
At 2 million subscribers, camera man MUST do a face reveal. He said he'd do it at 1 million but then he chickened out and disappointed all of us fans.
Always awesome content! High quality! Thank you!
But the teeth 😳, lol! That's all on me but it looks wonderful!
🤤😋
Well, I'm eating a piece of cake now and watching these heads... I'm go throw up everything I ate.
Chef Hiro can you use this recipe with salmon head? I’m thinking it may be so soft. 🤷🏽♂️
So next will be conch right? Different ways of doing it. Please. Thank you shifu. Yes I could also say sensei but I don't know a better saying for a master of his craft in Japanese.
What is Saki, is it wine and be found in the store?
Yes, sake, rice wine
Can I get a Sichuan dish? Please and thank you.
Fish cheeks are the most tender meat of the fish. It is the most prized part of a fish dish in Asian cultures. There are only 2 small chunks on a fish.
In certain cultures in Asia. The fish head is only for the host or the boss in house.
We can cut fishes heads off and eat them but if fish cut out our heads off and ate us it'd be weird, with that said great video
This dish looks like it could be done in an insta pot or pressure cooker.
No gohan?
Spicy fish stew is my favorite fucking food 😍
Please have Chef Hiro see a dermatologist for the spots on his left cheek. I've noticed that they've gotten darker so that's concerning.
hello
Hiro, my friend, g11d aftern11n!!!
Great dish as always!!!
Don't forget the people in Ukraine...
🏳️🌈🕊️🇺🇦🏳️🌈
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🥢🔪🐟🥢🔪🐟🥢🔪🐟
I think my mom would be discussed at the amount of sugar used in this dish.
YOU HACK LIKE BLIND WOODSMAN!
Any other Kiwis here watching this?
I'm not eating any food looking at me with its eyes
First
F i s h
Anyone else notice the sexual tension between Hiro-San and Charles the Cameraman?
I gain weight just by watching this video
poor fish!
Unlike europeans and Americans, other people dont waste parts of the fish.
Chef Yan will be disappointed you didn’t use his wok he bought you. Shame on you
Hate the new background music
Step 1 - throw in trash