Im soooo happy this channel got popularity. it when from beeing one of those channels you find your self on at 3am on a random youtube spree. To being a really nice well established channel! I'm happy to have been here to see you guys grow :D
brilliant Chef, I've love all your dishes. Being a restauranteur myself especially in UK with a Japanese Chain I love watching your cooking. keep up the good work.
If you haven't tried Chawanmushi then you are regretting life. The best time to eat it is after or during eating sushi. You can find Chawanmushi easily at a sushi restaurant (at least in Japan). Many people are put out with it being called "custard" but it is not sweet at all, and its one of the tastiest egg and fish broth soup I've eaten. mmm I want it now
Recently discovered this channel and loving it, you guys make a great show! Just the right mix of personal feel in a professional kitchen. And of course, the food looks amazing!
I lived in Japan for many years, a long time ago. I was quite pleased with myself when I learned to make this dish. It's been a while... I must make it again soon. Loving your videos.
What an easy and very Japanese recipy! And all the ingredients are so easy to find.I am gona make it for my friends for Christmas as a side dish. They are gona love it. Thank you chef.
I've been doing sushi for 5 years now and master chef Tareda has taught me a lot with his videos. I must've saw his salmon filleting couple hundred times already :D Thanks for all the tips that you shown me through out the videos I do copy some of your how to make sushi series... I know it isn't the most pleasant thing to do, but please understand it is out of respect of how much I love your recipes. much appreciated!
Hello Hiro and Charlie! I wanted to thank you so much for these videos. I went out and bought these very simple ingredients and made this at home, and it was absolutely delicious and so easy! Love you guys!
This looks amazing! Thanks to the master chef for preparing it and thank you all for allowing us to be part of this wonderful experience. im a little sad that i dont get to view the vids on time but when i do it makes me smile so god bless you guys for that. oh and its nice to hear you again Gustavo.
Really liking the change of pace in these videos aside from all of the sushi! Don't get me wrong, sushi is great but it's also nice to see hiro cook other things too! Keep up the good work!
+Hiroyuki Terada - Diaries of a Master Sushi Chef I just tested with the chicken broth today, i used half egg and half soup, but it turns out the egg was too much, maybe 1/3 more for soup
Excellent recipe - So easy to follow and uncomplicated - I am so going to replicate this incredibly savory recipe for my own enjoyment - This will take me back to my early childhood and the Chinese comfort foods my POPO (grandmother) created just for me 🤙🏼
These are the first portions of chavanmushi in this cafe. There is not even a cup for this dish. But so much is written about this super-duper master chef
Man the comment section on this channel is very unique. On other channels there are trolls and people promoting their channel, but never on this one. I hope it stays this way. :)
Hiro's super power is that he has absolutely no feelings in his fingers 😂 it hurts me to watch. God I love these videos please don't stop. I love them all but I am so happy with more of the how to make series' lately. I could literally watch Hiro cook (and chop veggies) all day plus of course I love the camera man too. I love watching Japanese cooking videos and I have tried some other but they just don't hold a candle to yall.
since this channel is about hiro, why not do a brief video about him? talk about his life story, where he came from, how he became a chef, and maybe even a day in the life of hiro!
Is it weird that I saw Hiro's hands looking plump but strong and competent and I just KNOW he cooks good food? Well, that and the title of Master Sushi chef.
I love dashi, made some myself for my soba a few months back. So expensive to make, but soooooooooo good. enough kombu and bonito flakes to make a decent broth cost me about 50 bucks around where i live, so I could only imagine how much you woulda needed in order to complete the amount you would need for a days service. If Iron chef michiba has tought us anything its the more bonito, the better lol... As always, beautifully done Chef.
+Hiroyuki Terada - Diaries of a Master Sushi Chef I didn't mean it in a negative way. It's generally pretty funny when people get sidetracked and promote their own social media. Nevertheless, I'm already following on IG!
Just tried making this today. Came out GREAT! I only had Shiitake mushroom, red onion, and the crab stick, but it tastes good! Thank you for the lesson!
I am a big fan of your kitchen video but I have one question on Chawanmushi: When you steamed the bowl and covered with the plastic. As for as i know, during steaming the plastic melt and don´t you think if it is dangerous for health?
funny is in my hometown malaysia, we called tea mug / tea glass "cawan" which is almost the same word hiro called bowl in japanese. haha. anyways, great video guys. i can smell the chawanmushi from my screen already. haha
A savory custard. Looks good. Perfectly done too. My mom use to make custard but it was a dessert made with sugar and vanilla in the egg mixture and nutmeg on top. So good! Thanks and see you later! :-)
That picking up the steamed pots reminds me of when me and my brothers have contests of who can fish floating foods out of our deep fryers lol hilarious
Hi have you ever thought of making a cook book of your recipes and how much is the sushi kit I live in Orlando and would like to get one to make sushi at home
Nice recipe! this will be a great dish for the winter! oh and i got some question for Hiiro! 1) for the stock. do we strain the konbu first, then add the bonito? or add bonito then strain? i can't hear it clearly in the video 2) if i can't find konbu, is it ok if i just go with the Bonito? because i got the same powder as the one you use(probably) 3) what other things that can be added to the Chawanmushi? does the usual hotpot frozen like fishball,fishtofu, and that "hollow fish sausage thing" can be used too?
+Hiroyuki Terada - Diaries of a Master Sushi Chef Alright! a nice flexible recipe! time to brew my own version of diabolical concoction! XD Thank you very much !
could you do more chicken/beef dishes? I absolutely love your videos & watch them all. but I don't eat seafood, as much as you make me want too lol. :)
Im soooo happy this channel got popularity. it when from beeing one of those channels you find your self on at 3am on a random youtube spree. To being a really nice well established channel! I'm happy to have been here to see you guys grow :D
Exactly how I found them before. Watched Hiro cut a cucumber and saw other skillful videos, was impressed, still am today. Glad they have fans now!
brilliant Chef, I've love all your dishes. Being a restauranteur myself especially in UK with a Japanese Chain I love watching your cooking. keep up the good work.
If you haven't tried Chawanmushi then you are regretting life. The best time to eat it is after or during eating sushi. You can find Chawanmushi easily at a sushi restaurant (at least in Japan). Many people are put out with it being called "custard" but it is not sweet at all, and its one of the tastiest egg and fish broth soup I've eaten. mmm I want it now
Hi Hiro thank u for all your wonderful recipe! I'm a78 yrs old Singaporean n I enjoyed your recipe very very much, .Thanks again Hiro!
Recently discovered this channel and loving it, you guys make a great show! Just the right mix of personal feel in a professional kitchen. And of course, the food looks amazing!
I reeeeeeeeeeeeealy like the added music.. really fitting, soothing and just has overall good vibes
Just found your channel! Totally binge watching! Who needs game of thrones when you have Chef Hiro!
I lived in Japan for many years, a long time ago. I was quite pleased with myself when I learned to make this dish. It's been a while... I must make it again soon. Loving your videos.
I love watching him cook
What an easy and very Japanese recipy! And all the ingredients are so easy to find.I am gona make it for my friends for Christmas as a side dish. They are gona love it. Thank you chef.
I've been doing sushi for 5 years now and master chef Tareda has taught me a lot with his videos. I must've saw his salmon filleting couple hundred times already :D Thanks for all the tips that you shown me through out the videos I do copy some of your how to make sushi series... I know it isn't the most pleasant thing to do, but please understand it is out of respect of how much I love your recipes. much appreciated!
Hello Hiro and Charlie! I wanted to thank you so much for these videos. I went out and bought these very simple ingredients and made this at home, and it was absolutely delicious and so easy! Love you guys!
This looks amazing! Thanks to the master chef for preparing it and thank you all for allowing us to be part of this wonderful experience. im a little sad that i dont get to view the vids on time but when i do it makes me smile so god bless you guys for that. oh and its nice to hear you again Gustavo.
daamn Hiro has got fast hands man, when he was cracking the eggs. Your talented man
+Shoaib Dayaji And years of experience in addition to the talent
+DuskerCoreII Yeh that too
Yes. His egg cracking skill is eggcellent.
+Jerome Black I saw what u did there.... *Bdmm tss
+Shoaib Dayaji :)
Really liking the change of pace in these videos aside from all of the sushi! Don't get me wrong, sushi is great but it's also nice to see hiro cook other things too! Keep up the good work!
I love this dish. My mother used to make this when I was much younger. It’s a good classical dish! Cheers!
Every time I watch him cooking I get so hungry...good job..
I always get jealous at the end of these videos. Sure does look tasty.
true :D
+Hiroyuki Terada - Diaries of a Master Sushi Chef
Hi Hiro, whats the name of those soups? Can i find it in grocery store?
+Hiroyuki Terada - Diaries of a Master Sushi Chef
I just tested with the chicken broth today, i used half egg and half soup, but it turns out the egg was too much, maybe 1/3 more for soup
Excellent recipe - So easy to follow and uncomplicated - I am so going to replicate this incredibly savory recipe for my own enjoyment - This will take me back to my early childhood and the Chinese comfort foods my POPO (grandmother) created just for me 🤙🏼
These are the first portions of chavanmushi in this cafe. There is not even a cup for this dish. But so much is written about this super-duper master chef
Thank you Chef Hiroyuki for sharing this amazing and useful recipe!
Looks heavenly! You did an amazing job it looks like a dish fit for a king!
Man the comment section on this channel is very unique. On other channels there are trolls and people promoting their channel, but never on this one. I hope it stays this way. :)
Hiro's super power is that he has absolutely no feelings in his fingers 😂 it hurts me to watch. God I love these videos please don't stop. I love them all but I am so happy with more of the how to make series' lately. I could literally watch Hiro cook (and chop veggies) all day plus of course I love the camera man too. I love watching Japanese cooking videos and I have tried some other but they just don't hold a candle to yall.
My mother used to make it this way
since this channel is about hiro, why not do a brief video about him? talk about his life story, where he came from, how he became a chef, and maybe even a day in the life of hiro!
I really do love watching these video's. I'd love to do this as a living! Hiro always makes great looking dishes!
I just had some Chawanmushi on Sunday. It had Shiitake mushrooms, Kamaboko (fish cake) and shrimp 🍤 It's great comfort food. 🍲
I'm watching your video steam soup Japanese thanks,I follow your cooking cha nek learn many,and tasty foods,from hong Kong ofw.
Great recipe and thank you for the details like 1 to 3 ratio for the custard. 👍
My Mom used to make it but now I can! 🙂🌸
Is it weird that I saw Hiro's hands looking plump but strong and competent and I just KNOW he cooks good food? Well, that and the title of Master Sushi chef.
Adoro as receitas e o modo que Hiroyuki Terada as faz. Amo.
wow very nice and helpful as well Shokunin Hiro san, thanks so much
I always get this at buffets. lol. It's more simple than I expected. Great vid, as always!
Thanks Hiroyuki Tarada. Very nice to see your recipe .
I love dashi, made some myself for my soba a few months back. So expensive to make, but soooooooooo good. enough kombu and bonito flakes to make a decent broth cost me about 50 bucks around where i live, so I could only imagine how much you woulda needed in order to complete the amount you would need for a days service. If Iron chef michiba has tought us anything its the more bonito, the better lol... As always, beautifully done Chef.
Im keep on watching your kitchen. From the Mnl, Philippines.
I like how Hiro always keeps his area clean. :)
Clams would be fabulous in this dish! Excellent work sir!
Beautiful! I just love this one!
Chawanmushi!? Uhmm, it looks delicious and tasty but I don't think I'm good enough to replicate it. Hiro's dexterity is impressive.
Waow, amazing looks really delicious, another great video this video definitly desirves a like, Hiro please make more
another great video keep up the good work
beatifull i will try it looks delicious 😋
Another great recipe! Thank you Hiro and thank you Charlie!! :)
one of my favourite japanese dishs..
That's awesome I love all the videos
Such a unique channel , I'm such a big fan of Hiro
So first time I see your videos and they are great... hello from Costa Rica
that egg cracking though 😍😍 I'm more and more amazed each video xxxx
Wow! That looked so good.
Looks very good . Something for the cold weather . Too bad it never gets cold here in Florida .
ever had any blooper moments with Hiro dropping something because it was too hot? lol.. Man that looks delish!!
Interesting and looks good, tasty.
Done my chawanmushi last night it was so good! Thank you, Mr. Terada!
Hola Hiro, te saludo desde Colombia. Soy chef también de cocina asiática en general y me gustan mucho tus recetas. Saludos y un fuerte abrazo.
The background noice is soo loud! Hard to hear Hiro. But it looks damn good!
Still love your videos since the beginning ! :D
I have a question for you : what do you think about a valentine's day Sushi ? :)
i admire talent and u got a huge one ... respect
I love how chef nods his head :D and reply "how are you" for "how are you"
it looks really delicious
That was very interesting Hiro.
lol Hiro's shameless instagram plug
+Hiroyuki Terada - Diaries of a Master Sushi Chef I didn't mean it in a negative way. It's generally pretty funny when people get sidetracked and promote their own social media. Nevertheless, I'm already following on IG!
Smiley lol
Wow! I love Chawanmushi! I had no idea it was that easy to make! Once again, I have learned from watching your videos. Thank you so much! :)
Just tried making this today. Came out GREAT! I only had Shiitake mushroom, red onion, and the crab stick, but it tastes good! Thank you for the lesson!
I am a big fan of your kitchen video but I have one question on Chawanmushi:
When you steamed the bowl and covered with the plastic. As for as i know, during steaming the plastic melt and don´t you think if it is dangerous for health?
Look delicious as always
God i just love his cooking style keep it going!
Another nice video. I was wondering what type and brand of rice do you use for your sushi and how do you prepare it?
Love your cooking
Great video guys! Keep it up!
funny is in my hometown malaysia, we called tea mug / tea glass "cawan" which is almost the same word hiro called bowl in japanese. haha. anyways, great video guys. i can smell the chawanmushi from my screen already. haha
A savory custard. Looks good. Perfectly done too. My mom use to make custard but it was a dessert made with sugar and vanilla in the egg mixture and nutmeg on top. So good! Thanks and see you later! :-)
Thanks again. See ya later!
:-)
That picking up the steamed pots reminds me of when me and my brothers have contests of who can fish floating foods out of our deep fryers lol hilarious
Hi have you ever thought of making a cook book of your recipes and how much is the sushi kit I live in Orlando and would like to get one to make sushi at home
He's a great chef🍜🍲🍥🍣🍱
This is an excellent channel!
grabbing hot things with bare hands...living life on the edge
looks delicious also can you make a video soon on how to properly make sashimi
that looks awesome with a little bit of chiracha sauce yuuum
Sorry, im a spelling nazi so Sriracha*
こんな所に日本人！憧れます
Nice recipe! this will be a great dish for the winter!
oh and i got some question for Hiiro!
1) for the stock. do we strain the konbu first, then add the bonito? or add bonito then strain? i can't hear it clearly in the video
2) if i can't find konbu, is it ok if i just go with the Bonito? because i got the same powder as the one you use(probably)
3) what other things that can be added to the Chawanmushi? does the usual hotpot frozen like fishball,fishtofu, and that "hollow fish sausage thing" can be used too?
+Hiroyuki Terada - Diaries of a Master Sushi Chef Alright! a nice flexible recipe! time to brew my own version of diabolical concoction! XD
Thank you very much !
When you steam for 10 minutes. Do you put the fire on high, medium or low? Ty
Does using fresh bonito change the flavour compared to using dashi stock?
I wasmlooking for a good chawanmushi, thank you!
Wow Hiro this looks yummy!!!
is that kind of plastic save to be used over high temperature?
only the second video I watched and I'm a fan already XD
are the chicken and shrimp fully cooked through?
Thank you so much sir
Is it possible to infuse dashi into milk or is it best to infuse it into water first then mix into the milk?
Would the plastic cling wrap melt in the steamer?
did you bain-marie the egg-bouillon mixer?
could you do more chicken/beef dishes? I absolutely love your videos & watch them all. but I don't eat seafood, as much as you make me want too lol. :)
Can I substitute the dashi stock with another type?
Looks so good!
Do you own Nove kitchen and bar and if so do you have part or full ownership.
Hehehe Hiro living life on the edge 🌚🌚
Do we need to put salt?
I just made your vegan/vegetarian roll uesterday, I loved it!
i love chawanmushi soup.