How To Fillet A Bonito, Special Technique For Clean and Cook
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- Опубліковано 24 лис 2024
- Special thanks to the entire team at Tanaka-sengyoten Ryoshigoya located at Kure Taishomachi Market for inviting us to film and eat the most delicious Bonito Tataki.
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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 UA-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
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I been following this channel for years, must be close to a decade or over even maybe. I love seeing Hiro happy! That fish also looked real good!
That display of knife skill was incredible to witness.
i hope your channel gets as much attention as it used to! your content is consistent and deserves millions of views on every video
Amazing skill. And with a proper knife. No flopping filet knife here.
Absolutely nothing beats the quality and experience of eating sushi in Japan. After my trips there being back in the US every sushi place I try now is just a lie to me 🤣🤣
When I come back to America from Japan, there is nothing I want to eat... but steak is great here US....
Should have called this one, "Hiro in heaven" hahaha, nice! Thank you!
Absolutely amazing skills! You can tell he knows exactly what he is doing! It must take many years of practice to be that precise and fast in making the cuts. Truly an artist!
Excellent. My mouth was watering as you ate Hiro!
Great job Hiro looks delicious
Hahahahahaha!!!!!!!!!! That last minutes of the video was so funny. Camera Man was so excited. It so awesome seeing how they prepared the tuna. I'm sure it was delicious.
Fresh grilled Bonito is one of the best fish I have ever had. Good luck finding fresh bonito in a store in the US though. The only time I ever get it is when I catch it myself off of San Diego. That guy who filleted that fish has some serious knife skills!
Man he does this so quickly!!
I swear, I would eat this entire fish raw in 2 days. I want this 😢😂
高知の鰹タタキは、最高‼️🤩ひろさんも上手に焼けましたか⁉️バーナーで焙ってなくて良かった～❗😀藁焼きが一番ですね。🐟️お餅投げも楽しそうにしていてカメラマンさんの喜ぶ声も最高‼️🤩
やっぱり藁焼きが一番ですね。
wow that looks absolutely DELICIOUS !!!🤤🤤🤤 i so envy you two for having such nice food :D Keep it up !!
Great video
What I’d do to be able to learn from and work beside hiro
Man, next time you go can you take me? I may not be good with chopsticks, but that fish just looks amazing
When will we see Hiro make something??
Very sharp knife
That skill 🤯
Good video thanks
Funny hearing the camera person get so excited over mochi. For a minute there, I thought it was a different person 😂
It is a shame that Hiro cooks like in 1 episode from 10 anymore. I want to see him cook. That is why i subscribed years ago.
Cooking video coming soon..!
Hes traveling for a while, for a change. Most likely will go back to kitchen with Chuck.
I feel the same way. I hardly even look at the channel any more because of that. I mean, it's awesome to see bits of Hiro's travels and visiting other chefs and stuff here and there, but my main interest is watching him prepare food and learning from that. He has helped me learn many things and l am a better cook today because of that, so l have a lot of gratitude for what he has done in the past. But the channel has kind of gotten away from the basics and that is a shame in my humble opinion.
This is probably him taking time to learn new ideas and techniques for his future dishes. You need to understand, culinary isn’t simple, you can’t continue to do the same thing over and over. Some times exploring other styles of cooking is just as important in the development of your own skill. You judge his videos based only on what you see in the moment, what he gains from trying each dish and engaging in the technique applied is a whole different story.
🤩🤩🤩🤩🤩🤩🤩🤩 increeeeeeedible
While watching this, I feel like I didn't blink anywhere near as much as I normally do
hello from finland
Funny I consider shrimp nasty don't like them much but the rest does. Shows taste is subjective and we can agree love the difference and be happy with the difference that's what makes us better
Camera man is very excited!… 😂
Hiro, my friend, g11d aftern11n!!!
This Japanese guy shows fantastic knife skills, nearly as good as Hiro's ;-)
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
🔪🥢🐟🔪🥢🐟🔪🥢🐟🔪🥢🐟
would thought could keep head for all meat from cheek area. or keep head to use for fish stock or give to fisherman to use for bait.
Could be wrong but I think that guy may have done this before.
Notice how firm the Bonita fillets were when cutting. Sport fishing in Baja Mexico I catch Bonita all the time while fishing. By the time we get done fileting them the meat is very mushy. I never eat them. This presentation shows that the Bonita must have been handled very carefully to keep that meat so firm. I will try to handle them better in the future and see what happens.
Those can be great, but you need to bleed them right away and get them in an RSW, recirculating saltwater cooler. Bleed them, keep them cold, and grill them. They are outstanding!
Yes, how you handle the catch is everything with Bonita.
ice bro, ice.
olive oil and sea salt, then sear in a pan. fking delicious!@@davidmiller3128
Niec👌
That was incredibly fast
With the plastik String delicious 3:51
A culinária é algo impressionante, enquanto uns coloca folha de ouro q não tem gosto nenhum ( só a 💩 fica mais rica).
Outro simplesmente queima uma palha e deixa o peixe queimado igual carvão por fora e todo mundo come e gosta.
❤️❤️❤️✨✨✨
HIRO,HELLO,,I NEVER HAD BONITO,THIS LOOKS SO GREAT,MUST BE REALLY DELICEOUS the look on your face,said it all,it’s so dark,like beef !,, 🇯🇵🇯🇵🇺🇸🇺🇸
Amazing cutting skills. This is actually not bonito but rather skipjack tuna. Often confused for each other
Ciao voglio anche io!!!
I've always found bonito the worst tasting tuna. I will try it this way.
I didnt completly read the title and when i heard the music i thought something bad happened.... for a second there i was in shock xDD nvm tho just my retarded brain :P
Same with wemon 😂
Why the sad music? Did anyone die?
Why cut the grilled bonito on the raw fish cutting board? This goes against basic food safety. Great looking food otherwise.
Not good 😊
@1:29 The first cut should have been more careful or at least the knife should have been cleaned after cutting into the stomach (yes! bonitos have a stomach near the throat). That area would contain lots of bacteria. Slicing into the side fillet with all that (shhittteee) stuff on the knife during the second cut is just gross and lazy! Although, everything else was excellent! Chef Ramsey woulda had a fit!
Notice how he cuts the cooked food on same cutting board he gutted it on? Big violation to basic food safety. Especially considering how worn and grooved it is it will hold alot more bacteria and parasites while being harder to clean the surface, at face value this is seems unprofessional.
@@motoboggin2619 Oh, The horror!
Raw fish is raw fish. Why would someone change cutting boards from one that cuts raw fish to one that cuts raw fish?
Trash fish or a poorly trained chef. Someone had to figure bonitos out.
If it comes from the ocean but doesn’t have fins and scales it’s not made to be ate by humans
What the heck are you talking about?
Has fins and tiny scales on the skin. So judgmental for the ignorant
CASTING COUCH BEEN REAL QUIET SINCE THE CAMERA MAN STARTED WORKING WITH HIRO
Jokes aside. Didn’t the casting couch actually really turn out to be a real back-room casting couch at some Hollywood agency and not some role play thing?
Wow this joke again...