Ich liebe es Hiroyuki beim zubereiten von Speisen zu beobachten, bin selbst seit 50 Jahren Koch, aber wenn ich seine Technik sehe, wenn er irgendwelche Lebensmittel behandelt oder schneidet, einfach ein Traum !! Diese Technik haben wir in Europa nie gelernt, aber sie ist einfach nur genial. Seine sehr ruhige und gelassene Art gefällt mir auch sehr, ich wünsche mir das er mal nach Deutschland kommt und ich ihn kennenlernen darf !! Viele Grüße aus der Deutschen Küche ..........Jürgen
This is amazing, Terada-san!! You have inspired me to make sushi at home. It took me 2 weeks to source the sushi grade tuna and salmon, but it was all worth it. THANK YOU!
Wow, you did almost exactly what I was thinking about! That is: Hiro talking in Japanese at the end, with subtitles! This could be a great addition to every video, right at the end, so that you share your thoughts and Hiro talks as well. Maybe this would make more people watch all until the end?
Salmon looks outstanding! Nicely done and nicely explained. What are the parsley and cabbage for? It's a waste of time, product, and space on plate that could be used for something that adds to Dish if that's just there as "garnish".
When ever I've made tartar sauce, I've always added cream of tarter. Hence, tartar sauce, but the egg is a nice touch. I also love dill pickle in my tarter sauce. I like tangy sauce!!
The original French recipe doesn't contain cream of tartar, it's named after the Tartar tribes, same goes for the steak tartare. I might try it out your way. How does it affect the taste and the texture in comparison to a regular sauce?
@@mayaearth2583 Yeah, I have never heard of anyone adding cream of tartar to Tartar sauce... Same way, just in case you were thinking to, don't add it to steak tartar or any raw meat or fish tartar!
It's the first time for me aswell seeing a salmon katsu raw inside, that's the way I would like it though, raw salmon has such a distinc flavor lost after getting cooked. Great tartar sauce too!
It’s probably an abundance of insects that offer up this extra protein, although the saying goes, “the early bird gets the worm.” Ducks have access to a very wide variety of foods in the benthic areas at the edges of lakes. One of the neighbors has some free range chickens that seem to do very well on the east side of Nashville.
The colour of the yolk is dependant on the chickens diet. High amounts of protein lead to an orange yolk and higher amounts of greens/vegetables lead to a more yellow yolk.
My dad is an authored sports fisherman and an amazing seafood chef. He is now 81. Always make your own tartar sauce, or you would be barred from the table and laughed off the property. (Not really, but pretty close, lol.)
Shell color and yoke color are achieved by the type of feed that is fed to the chickens, and also the breed of the chickens may be a determining factor.
Hiro san, this katsu seems simple but it has so many goodies in it. I rarely see you have piece after piece in the tasting section, it tells us how good this is when you eat more than just two of it! :D For those may wonder, I want to further explain how great this dish is because of the good quality ingredients Hiro san has used. Brown egg: when it comes to egg, brown egg always win in taste and aroma. As what Hiro san said, the richer favor and texture boost the taste to a higher level. If you don't trust me, try pan fried a sunny side up (with crisp on the edge) brown and white egg, eat the white first then the brown. You will see how much different they are. Salmon: Nothing added there since the quality is one of the best in the market. Panko: Not only deep fried panko add the crispy texture, but also the good smell of it. Also, even the salmon inside is not cooked, the juice came out during deep fried get absorbed by Panko add another layer of favor. Deep fried: The perfect timing that Hiro san deep fried his salmon katsu was perfect! Panko was fried just right and ,if you look closely, the salmon is only cooked a very thin layer of its surface. It takes years of experience to achieve such skill, bravo Hiro san! 👏👏 Homemade tartar sauce: It is already a plus when Hiro san use brown egg as base, then the Japanese mayonnaise, pickles and onion. Mouth watering dipping sauce! It is easy for us to miss the details and skills from Chef like Hiro san, they deserves more appreciation and recognition from us. Let's give a wave of applaud to Hiro san. 👏👏👏👏
Thank you so much for your kind words...this is making me so happy to read for the appreciation of my work. I have been doing my whole life so it's just what I am used to. But Thank you again for the explanation too!
I think the orange eggs are like that because of what they feed to chickens. I saw the same in Spain, maybe these are similar. Thank you for this helpful video!
Amazingly simple yet beautiful dish! So I just need to make my egg salad sandwich filling and slap that on some salmon lightly fried in panko. No problem! Consider it done on the next entertaining evening. Love it! Love your videos! One day I will make it to your restaurant Hiro.
About the egg yolk, I heard that farmers in Japan feed the chickens chili powders to make the egg yolk extra orange…might also have something to do with other things though
I regret that I just got to discover this now, this recipe is mind blowing! I love raw salmon rather than cooked, but serving it in a "cooked" form is just another level in itself, Subscribed!
@@sephiroth4543 well I came from Indonesia and there are such a lot of variety of food there, it practically makes me and my family have a rather more open minded palette when it comes to food. We don’t actually eat raw food which is why I do have relatives and friend who hates meat in general, raw meat (red meat only), hates garlic, hates fruit etc. I can see where you came from, but to me, Raw Fish are only enjoyable if it’s red fish i.e. Salmon and Tunas. Cooked Salmon and Tuna is too firm and it has a strong metal flavor (if that makes sense), white fish on the other hand like Dory retains their succulent and bouncy texture, which goes well with any viscous sauce… Salmon and Tuna are much more contradictory when it comes to texture (not that it’s bad, but my preference would rather have a not so conflicting texture) that I’d rather have them scrambled like a Tuna Mayo spread…. But Salmon? Cooked Samon are beyond salvation… except their skin. Fried Salmon skin is redeemable.
Everything he does is magic! Much love guys, from Singapore
Thank you so much for being here Hector...! greetings to you in Singapore...!
TY Hiro-sama for bringing us incredible recipes we can make affordably. That's one of the most delicious looking dishes I've ever seen!
Ich liebe es Hiroyuki beim zubereiten von Speisen zu beobachten, bin selbst seit 50 Jahren Koch, aber wenn ich seine Technik sehe, wenn er irgendwelche Lebensmittel behandelt oder schneidet, einfach ein Traum !! Diese Technik haben wir in Europa nie gelernt, aber sie ist einfach nur genial. Seine sehr ruhige und gelassene Art gefällt mir auch sehr, ich wünsche mir das er mal nach Deutschland kommt und ich ihn kennenlernen darf !! Viele Grüße aus der Deutschen Küche ..........Jürgen
This is amazing, Terada-san!! You have inspired me to make sushi at home. It took me 2 weeks to source the sushi grade tuna and salmon, but it was all worth it. THANK YOU!
Ohhh what a great idea! My girls love katsu and salmon. Perfect combo! I can also make a keto version for myself. Thank you!!!!
yes! please make for them and tell them good afternoon from Hiro!
Very talented Chef and humble
Wow, you did almost exactly what I was thinking about! That is: Hiro talking in Japanese at the end, with subtitles!
This could be a great addition to every video, right at the end, so that you share your thoughts and Hiro talks as well.
Maybe this would make more people watch all until the end?
Agreed this is what I was looking for making the dish tomorrow
I love you guys, the way u do is so natural, keep it like that
Thank you so much Jose...I so appreciate so much...!
Most cameramen don't speak unless spoken to but we all know Hiro have a good heart lol. Great video guys, I'll definitely try this recipe 🤙🏽
It’s amazing. Looks delicious and perfectly cooked, how Hiro said before he fry. You are boss Hiro.
Thank you so much...! i am so happy you like this...
This will definitely be on the menus for our family’s Christmas dinner Hiro! Amazing!
Oh, woooo. wow. Whatever kind of chicken 🐔 lays beautiful oranges-looking healthy yolks.🧡😍
Salmon and rainbow trout are the perfect fish.
Salmon looks outstanding! Nicely done and nicely explained. What are the parsley and cabbage for? It's a waste of time, product, and space on plate that could be used for something that adds to Dish if that's just there as "garnish".
Tartar sauce with egg...or yummy egg salad! I will make this for sure! Thank you for the video!
Oh por Dios jamás vi algo así!!!! La salsa, el salmón cocinado así 😻😻 Espectacular. Mañana mismo lo haré !!!
Wow... !!! It's always great. Your video is excellent quality. We liked and enjoyed to the end. Thanks
Hiro makes such yummy food and it is such a pleasure to watch.
Thank you so much for being here... :)
Thank you for all the simple but amazing recipes! Will try this for sure!
Your the best chef Inn world for me
When ever I've made tartar sauce, I've always added cream of tarter. Hence, tartar sauce, but the egg is a nice touch. I also love dill pickle in my tarter sauce. I like tangy sauce!!
The original French recipe doesn't contain cream of tartar, it's named after the Tartar tribes, same goes for the steak tartare. I might try it out your way. How does it affect the taste and the texture in comparison to a regular sauce?
@@mayaearth2583 Thank you for the information. A certain kind of tang. My grand father would clean his wind shield with it.
@@mayaearth2583 Yeah, I have never heard of anyone adding cream of tartar to Tartar sauce... Same way, just in case you were thinking to, don't add it to steak tartar or any raw meat or fish tartar!
I thought tartar is bad for your teeth!
simple recipe great execution
I'M SO MAKING THIS ON SUNDAY! THIS JUST MIGHT BE MY NEW GOTO DISH TO IMPRESS!
yes...! enjoy and i hope it comes out perfect..!
Another great looking salmon dish. I hope you and your cameraman have a good afternoon, Chef Hiro. Cheers!
Thank you so much Dwayne...i so appreciate so much!
My wife told me I should learn to cook so I can help her in the kitchen. Well I came to the right place to learn! 🤣🤣
Great lesson Hiro-San!
Merry christmas and prosperous new year chef hiro
I haven't seen something like that ever, can't wait to try ! Thanks !
Where is your restaurant❓ you cook amazing‼️ such quality ingredients and simple that’s what I love. 🥰
I love this recipe chef👌💕
Thank you! I love the channel! Would you show us how to make good ramen eggs to go with your ramen soup?
Just made this tonight. Wow. Thank you Chef. My salmon cooked a little more than yours did but it was still absolutely delicious.
It's the first time for me aswell seeing a salmon katsu raw inside, that's the way I would like it though, raw salmon has such a distinc flavor lost after getting cooked. Great tartar sauce too!
yes..this dish was quite unique and so very good...the sauce was great too!
This dish looks amazingly delicious. I wish I was able to try it one day especially since I love salmon sashimi.
The yolk is much darker because there is more protein. Normally free range eggs have a dark yellow yolk because of the diet they sustain.
It’s probably an abundance of insects that offer up this extra protein, although the saying goes, “the early bird gets the worm.” Ducks have access to a very wide variety of foods in the benthic areas at the edges of lakes.
One of the neighbors has some free range chickens that seem to do very well on the east side of Nashville.
Great recipe !! Thank you chef !
Whaooo! La mejor receta, excelente ...
Excellent dish 👍
That salmon is BEAUTIFUL!!!
I will definitely try this recipe! It looks so delicious! Go Hiro!!!
That looks so delicious. Thanks
I’m making this! Beautiful
The colour of the yolk is dependant on the chickens diet. High amounts of protein lead to an orange yolk and higher amounts of greens/vegetables lead to a more yellow yolk.
Master Chief Hiro San
You done it again now i know how to make this at home. Thank you master chief Hiro for the video showing Awesome job
We love Happy Eggs, I haven't seen the blue and brown before....just the yellow cartons but they sell out really quickly.
My dad is an authored sports fisherman and an amazing seafood chef. He is now 81.
Always make your own tartar sauce, or you would be barred from the table and laughed off the property.
(Not really, but pretty close, lol.)
what a great story..Thank you for sharing with me...! best is homemade...
Absolutely awesome
Thank you so much Lee...!
That looks great!
Looks beautiful! I would add pickled red onion made with red balsamic vinegar and add capers as well! Happy Holidays!
that sounds so good too..! I must add next time for sure! Thank you for comment.
I love your recipes Hiro-sama. Please keep doing this!!
Amazing that the crumb didn’t break! Awesome!
It did break, a few times, for Charles (the cameraman).
so true...when cutting it must have sharp knife and be fast too..
@@majoroldladyakamom6948 that was poor chop stick skills :P
@@DiariesofaMasterSushiChef Keep up the good work!
Shell color and yoke color are achieved by the type of feed that is fed to the chickens, and also the breed of the chickens may be a determining factor.
Thank you so much...I really appreciate your comment...!
That is one of the most delicious looking dishes I’ve ever seen.
Wow I love finding out new dishes. Love the videos!😁
yes! please make this dish...!
This is my next dish at the table. Delicious delicious.
Hiro san, this katsu seems simple but it has so many goodies in it. I rarely see you have piece after piece in the tasting section, it tells us how good this is when you eat more than just two of it! :D
For those may wonder, I want to further explain how great this dish is because of the good quality ingredients Hiro san has used.
Brown egg: when it comes to egg, brown egg always win in taste and aroma. As what Hiro san said, the richer favor and texture boost the taste to a higher level. If you don't trust me, try pan fried a sunny side up (with crisp on the edge) brown and white egg, eat the white first then the brown. You will see how much different they are.
Salmon: Nothing added there since the quality is one of the best in the market.
Panko: Not only deep fried panko add the crispy texture, but also the good smell of it. Also, even the salmon inside is not cooked, the juice came out during deep fried get absorbed by Panko add another layer of favor.
Deep fried: The perfect timing that Hiro san deep fried his salmon katsu was perfect! Panko was fried just right and ,if you look closely, the salmon is only cooked a very thin layer of its surface. It takes years of experience to achieve such skill, bravo Hiro san! 👏👏
Homemade tartar sauce: It is already a plus when Hiro san use brown egg as base, then the Japanese mayonnaise, pickles and onion. Mouth watering dipping sauce!
It is easy for us to miss the details and skills from Chef like Hiro san, they deserves more appreciation and recognition from us.
Let's give a wave of applaud to Hiro san. 👏👏👏👏
Thank you so much for your kind words...this is making me so happy to read for the appreciation of my work. I have been doing my whole life so it's just what I am used to. But Thank you again for the explanation too!
@@DiariesofaMasterSushiChef You are very welcome, Hiro san. *bow*
I think the orange eggs are like that because of what they feed to chickens. I saw the same in Spain, maybe these are similar. Thank you for this helpful video!
Damn! That looks like the best Katsu salmon I've ever seen.. First King this coming spring is going to get done this way!
What kind of oil do you fry in??
@@drostly3220 It said on the bottom, "Corn Oil - 350-375F"
@@KuraiChanZ Thank you for that..
please enjoy...! I know you will!
I would like to see Hiro make a selection of pickles.
Looks scrumptious!!! Can you use a piece of vacuum-sealed frozen BakkaFrost Salmon, once thawed?
Just watching this wholesome man cook just brings me happiness everyday
The look of the Raw salmon is so mesmerizing
Simple and look delicious
Look so beautiful & delicious, I will definitely try this , thank you 👩🍳
Looks awesome mate!
Top quality chef
ok,....ok...,
I ve felt so hungry watching you cutting through this
so many thanks for sharing.
Thank you for watching...please make this dish at home...!
Dish looked beautiful as well as delish. 👍
Thank you so much...very easy and so good too...!
That looks so delicious
すごく旨そう！3年間日本に住んでいるのにこんな贅沢なカツを見たことがありません。今度豚カツ屋さんに行きたい時はサーモンカツがあるレストランを探しましょう。
Holala, what a meal! Want to try this asap!
I'm not usually a fan of half fried or seared salmon but this doesn't look half bad. The sauce is close to the egg salad my mom used to make.
I’ve never seen raw salmon Katsu! Very nice video beautiful cooking!
Thank you...! yes this was very new idea I think :)
Happy holidays hiro and friend!
I cannot wait to try this with a bowl of rice. Yum
Hiro good recipe 👏🏻👏🏻👏🏻 This is another thing I have to add to my list and make it because it looks good
oh yes..you will love this so much...!
Amazingly simple yet beautiful dish! So I just need to make my egg salad sandwich filling and slap that on some salmon lightly fried in panko. No problem! Consider it done on the next entertaining evening. Love it! Love your videos! One day I will make it to your restaurant Hiro.
Who loves his cooking
I do and I like trying to recreate them! Unfortunately i don’t have his skills. 👍🏻🇦🇺
🤚🏽🤚🏽🤚🏽
i do when he doesn't stuff it with truffles 😓
I do and barely even eat sushi lol
I do but i think that he should do more japanese sushi
That looks like art
Thanks Hiro I’ll certainly be trying this one. 👍🏻🇦🇺
I love the skills. So Ooishi!
Thank you so much again...!
Perfect job . Thank you Hero Tomorrow i will try it at my home :)
Wow! I will definitely try to make this
Looks good. Happy holiday to both of you.
Thank you so much...and Happy holidays to you too...!
You done everything step by step so any one can follow it
Delicioso, muchas gracias por esta rica recetas.
IAORANA, MAURUURU saludos desde Tahiti.
About the egg yolk, I heard that farmers in Japan feed the chickens chili powders to make the egg yolk extra orange…might also have something to do with other things though
Thank you for your comment....!
I will absolutely have to give this one a go.
* A piece of Salmon chilling in a convenience store *
Hiro: "Good Afternoon"
Old jokes 🤦🏽♀️
@@mellowyellow1984 u'll only know if ur an old fan :3
@@AKD_PK well you need to get new ones. Your boring me now
@@idontevenknow3707 thank fuck eh
@@idontevenknow3707 Aii go on then peasant
I regret that I just got to discover this now, this recipe is mind blowing!
I love raw salmon rather than cooked, but serving it in a "cooked" form is just another level in itself, Subscribed!
I really hate raw meat. What do you guys like about it? Everything has to be well done for me. Otherwise, I would think about germs and blood, etc.
@@sephiroth4543 well I came from Indonesia and there are such a lot of variety of food there, it practically makes me and my family have a rather more open minded palette when it comes to food. We don’t actually eat raw food which is why I do have relatives and friend who hates meat in general, raw meat (red meat only), hates garlic, hates fruit etc. I can see where you came from, but to me, Raw Fish are only enjoyable if it’s red fish i.e. Salmon and Tunas. Cooked Salmon and Tuna is too firm and it has a strong metal flavor (if that makes sense), white fish on the other hand like Dory retains their succulent and bouncy texture, which goes well with any viscous sauce… Salmon and Tuna are much more contradictory when it comes to texture (not that it’s bad, but my preference would rather have a not so conflicting texture) that I’d rather have them scrambled like a Tuna Mayo spread…. But Salmon? Cooked Samon are beyond salvation… except their skin. Fried Salmon skin is redeemable.
@@primej485 Fair enough. Salmon meat looks so beautiful. It's my favourite fish along with Sea Bass.
This looks incredible
Amazing like always
Thank you so much...it was very good..one of my favorites...
Wow...! So yummy 😍😋👍☝️ Love to see from Nepal 🇳🇵🇯🇵
13:45 that tartar sause is eggcellent
Just a squeeze of 🍋 lemon on that wowwwwyesssssdelicious
Thank u chef sharing with us 😘😘🥂🥂😋😋
I wonder if air frying it would work - gonna have to try it!
Looks so yummy
What an amazing dish.
The salmon in that panko looks like a gem!
Thank you Hiro from Singapore 🇸🇬 , I tried the same and I’ve got the same result .