I remember when I first worked in a Japanese restaurant and had to make tempura flakes over a deep dryer with a huge tub for the sushi guys. The memories.. haha
is this like panko? i dunno...great video...i got a philippine cookbook that taught me to make homemade eggroll wraps. 1C Flour. 1egg. 1Cwater...mix well...in a non stick pan brush it onto the pan. when it is done the wrap comes off clean off the pan...try it out hiro! love your videos! cheers brother!
When the camera man dunks his beautiful creations in soya sauce I die inside. You dont need that much! It tastes so good why do that to it! That being said great content very informative and entertaining. Just stop soaking it in soya sauce camera man
If you make your own mirin then you could bring the temperature up to around 80c for a minute or two to remove any residual alcohol. The rice vinegar is very low in alcohol content.
The tool you want for fishing the flakes out is called a skimmer spoon. They small ones for cleaning out fry oil, you can also use them to clean the scum off a stock, but they also make larger ones about the size of a spider (the tool, not the arachnid). I'd put a link to an amazon listing, but youtube is weird about that stuff.
Two thumbs up for what shall hopefully become; Hiro’s NEW & PERMANANT INTRODUCTION! Minus, the videographer’s excruciatingly insincere, Howareyou? Howareyou? Howareyou? Howareyou? Howareyou? Howareyou? Howareyou?
i wish to come to you guys to work with hiro master chef,im italian chef,but i had experience as tempura and japanese food for me the best,food more better,than italy and frenh cuisine love you hirosan
Hiro, my friend, g11d aftern11n!!! I like all tempura and I want to break bread with you one day!!! Thank you very much for this awesome instructional video... Now I am looking forward to "Wiener Schnitzel"... ❤️🇯🇵❤️🇩🇪❤️🇺🇸❤️
I have seen sushi platters garnished with something that looks like an ornamental fan or a fish's fancy fin. The ribs or bones of the design are strands of noodle, and the lacy part is made of tempura batter like this. Can you show us how to make this kind of decoration? Thanks!
I love your videos Chef Hiroyuki The camera man said you were making a lobster tower roll with the tempura flakes in the next video I really want to see that video can't wait you make it look easy to make sushi and always looks delicious
Good afternoon! Really enjoyable and informative video. I do have some feedback aswell: It would be really cool if when writing on screen temperatures and such there would be both ℉ and ℃ "versions", like when Hiro mentioned, for europeans like me! If needed (this video wasn't the case) it would be great if there were added on sceen also the cooking/boiling/etc times. For videos like this a really nice "trick" to make it longer would be also showing a tasty way to use what we just learned, that's a win-win situation ;) Thank you again for the work you put for us.
SINCERELY THANKFUL TO YOU HONOURABLE BENEVOLENT PRO-HUMANITY GOOD CELESTIAL BLISSFUL CHEF, THANKS 兄弟 BROTHER! REGARDFUL EARNEST GREETINGS! TAKE CARE, DEAR GOD BLESS! DEAR GOD HAVE MERCY, WE APPRECIATE YOUR CREATIVE VLOGGING TEAM, THANK YOU ALL GOOD AWESOME CARING PRO-HUMAN CHEFS, ENTHUSIASTIC_FOODIES!
Hiroyuki, I was going to ask what you were going to do with the flakes, but the ever vigilant Charles, the mystery cameraman , answered the question. Cheers, Rik Spector
NOT YOUR BEST GUYS . I GO TO THIS PLACE HERE WHERE I LIVE THATS A KOBE TEPPAN AN SUSHI RESTAURANT, AN THEY HAVE A SALMON PLATTER THATS OUT OF THIS WORLD. I WOULD LIKE TO SEE YALL TRY TO MAKE IT , ITS SO SOFT MELTS IN YOUR MOUTH AN HAS A SWEET AN SALTY DARK BROWN SAUCE ON IT . NEVER SEEN HIRO MAKE IT BEFORE. WELL KEEP UP THE GOOD WORK GUYS , GOOD VIBES. GODBLESS.
Hi Hiro! I feel like this is a rediculous request, but I feel like your a friendly guy so I'll ask it :D I know Egg rolls are an American Chinese food, but I'm sure you've made them before. Is it possible that we can see your take on this American Asian staple? I've no special requests-just whatever rolls out of the mind of the famous Master Sushi Chef!
I remember when I first worked in a Japanese restaurant and had to make tempura flakes over a deep dryer with a huge tub for the sushi guys. The memories.. haha
Your videos never fail in making me hungry
I agree with you!
I’m so glad I found you. I was looking for this for my first sushi roll. I thought it would be more golden looking.
is this like panko? i dunno...great video...i got a philippine cookbook that taught me to make homemade eggroll wraps. 1C Flour. 1egg. 1Cwater...mix well...in a non stick pan brush it onto the pan. when it is done the wrap comes off clean off the pan...try it out hiro! love your videos! cheers brother!
Thanks for the translation and camera person for interpreting the terms if items .
I love your videos, you’re a genius. Thank you
Outdoor chef life collaboration. He said you inspire him in a recipe
When the camera man dunks his beautiful creations in soya sauce I die inside. You dont need that much! It tastes so good why do that to it! That being said great content very informative and entertaining. Just stop soaking it in soya sauce camera man
Tempura flakes for sushi: what a good day to be a tempura flakes for sushi!
Hiro: good afternoon.
potatomato :p best meme lol
Thank you for sharing this technique, recipy and tips! I don't think i will ever buy tempura flakes again haha.
Thanks for this recipe sir ihave new learn from you .
Very informative video here. I hope you and your cameraman have a good afternoon and a great week, Chef Hiro. Cheers!
This is an awesome video!
Thank you
I appreciate that the English speaker is respecting the cooks language and lets him speak without attempting to speak for him
Hiroyuki looks great hansome chef.
Are you useing somthing called tempera flour. Or did you make the batter plan other way how did I get that consistency in the batter?
@6:22 it looks like a happy face!!
Thx, I was wondering how they were made when I ordered them at a sushi restaurant.
You must try the food!!!!
How can I eat vicariously through you if you don't eat the food!
Tempura flakes for sushi watching from UK.
Where can you show how to make tempura batter? Recipe
What do you recommend to use in lieu of mirin as I can not use any alcoholic ingredients. Again, thank you both for t he great sushi videos!!!
If you make your own mirin then you could bring the temperature up to around 80c for a minute or two to remove any residual alcohol. The rice vinegar is very low in alcohol content.
Jon Laws . Thank you!!! I was looking for a product that does not contain any alcohol in it.
The tool you want for fishing the flakes out is called a skimmer spoon. They small ones for cleaning out fry oil, you can also use them to clean the scum off a stock, but they also make larger ones about the size of a spider (the tool, not the arachnid). I'd put a link to an amazon listing, but youtube is weird about that stuff.
Two thumbs up for what shall hopefully become; Hiro’s NEW & PERMANANT INTRODUCTION! Minus, the videographer’s excruciatingly insincere, Howareyou? Howareyou? Howareyou? Howareyou? Howareyou? Howareyou? Howareyou?
Thank u chefff
Thanks for sharing your Tempura flakes for sushi.
i wish to come to you guys to work with hiro master chef,im italian chef,but i had experience as tempura and japanese food for me the best,food more better,than italy and frenh cuisine love you hirosan
Hiro......great video!!!!!!!!
If you put salt on them they're actually a good snack.
Hiro, my friend, g11d aftern11n!!!
I like all tempura and I want to break bread with you one day!!! Thank you very much for this awesome instructional video... Now I am looking forward to "Wiener Schnitzel"...
❤️🇯🇵❤️🇩🇪❤️🇺🇸❤️
I have seen sushi platters garnished with something that looks like an ornamental fan or a fish's fancy fin. The ribs or bones of the design are strands of noodle, and the lacy part is made of tempura batter like this. Can you show us how to make this kind of decoration? Thanks!
Very good afternoon chef.And awesome 👨🍳.
nice nice 👍😊
I love your videos Chef Hiroyuki
The camera man said you were making a lobster tower roll with the tempura flakes in the next video I really want to see that video can't wait you make it look easy to make sushi and always looks delicious
Me encanta su canal felicidades mi gran amigo Hiroyuki Terada miro todos sus videos,
tenemos el mismo horno general electric 👍🏻 bendiciones
I don't think I heard you mention the type of oil used? Peanut? Vegetable? Inquiring minds want to know.
wow! hiro
WhT oil do you have in the pan??.-.
Good afternoon! Really enjoyable and informative video.
I do have some feedback aswell:
It would be really cool if when writing on screen temperatures and such there would be both ℉ and ℃ "versions", like when Hiro mentioned, for europeans like me!
If needed (this video wasn't the case) it would be great if there were added on sceen also the cooking/boiling/etc times.
For videos like this a really nice "trick" to make it longer would be also showing a tasty way to use what we just learned, that's a win-win situation ;) Thank you again for the work you put for us.
Qual é a receita?
hello could you tell me, the model and fabicante of the knife
My handsome chefs 🥰🥰🥰🥰
They aren't yours
conterplarque yes of course,are you jealous???? Your angry??
Hiro's birthmark looks like a like button, lol.
And you look like a stud, lol.
What's in the batter??
Good Afternoon Chef HiroSan 👍👍👍👍🤙 mahalo for sharing.
Thank you chef.
SINCERELY THANKFUL TO YOU HONOURABLE BENEVOLENT PRO-HUMANITY GOOD CELESTIAL BLISSFUL CHEF,
THANKS 兄弟 BROTHER!
REGARDFUL EARNEST GREETINGS!
TAKE CARE, DEAR GOD BLESS! DEAR GOD HAVE MERCY, WE APPRECIATE YOUR CREATIVE VLOGGING TEAM, THANK YOU ALL GOOD AWESOME CARING PRO-HUMAN CHEFS, ENTHUSIASTIC_FOODIES!
Idol
Good afternoon hiro
What oil?
Hiroyuki,
I was going to ask what you were going to do with the flakes,
but the ever vigilant Charles, the mystery cameraman , answered the question.
Cheers,
Rik Spector
Ok but how to make the batter???!!!
Flour water
What about the ingredients??
Intresting
Recipe?????
NOT YOUR BEST GUYS . I GO TO THIS PLACE HERE WHERE I LIVE THATS A KOBE TEPPAN AN SUSHI RESTAURANT, AN THEY HAVE A SALMON PLATTER THATS OUT OF THIS WORLD. I WOULD LIKE TO SEE YALL TRY TO MAKE IT , ITS SO SOFT MELTS IN YOUR MOUTH AN HAS A SWEET AN SALTY DARK BROWN SAUCE ON IT . NEVER SEEN HIRO MAKE IT BEFORE. WELL KEEP UP THE GOOD WORK GUYS , GOOD VIBES. GODBLESS.
I liked the intro Hiro
haroooo
How to make tempura nori chips
can i just fry breadcrumbs?
The hot oil retriever thing he has, I bought both of mine at walmart with no ear pieces on either.
It reminds me of the crumbs at long john silvers
My mistress trow some of that hot boiled flakes in my face, thank u for the insperation
deermeatfordinner collab
Hirooo u look bomb af
Lol never was so early
I just scrape some of the psoriasis off my elbows.
Hi Hiro! I feel like this is a rediculous request, but I feel like your a friendly guy so I'll ask it :D
I know Egg rolls are an American Chinese food, but I'm sure you've made them before. Is it possible that we can see your take on this American Asian staple?
I've no special requests-just whatever rolls out of the mind of the famous Master Sushi Chef!
Eggrolls are chinese. They date back to ancient China~
@@wishingmelon1 It's not really important though, friend. I just wanted to show it to you and see if you think it's wrong.
my dumbass has been using rice crispies
I enjoyed smoking a bowl with Hiro
No tasting today😂
46 seconds ago. not bad.
that's how long it took to me fap, good afternoooon!!
Wait how would you apply the tempura to foods like shrimp?
roll to flour, egg, then breadcrumbs. repeat 2 times for more thick layer
Hello sir
Please use celcius.
Mokkori Chance They’re American.
... did people actually not know how to do this?
tinyGIRAFFE not with the finesse of master sushi chef Hiroyuki Terada.
1st dislike for the cameraman.
ok boomer
@@ccgb92 I bet you're still living in the basement of a boomer
@@SettledForThisName ok boomer.