The self-critique at the end is so nice... Italian grandmothers do the same thing; "this delicious food I made could be more delicious", lol At the end, he basically says (after flawlessly NAILING every single technique), "I messed this one up; see the bubble? The fire was too strong, I need to make adjustments"... He is so humble after creating such a very special dish that most of us will never even have the chance to even try, let alone criticize. Bravo!
@@X1348-n3n it's the crab that is hard to get... If you are lucky enough to have an Alaskan King Crab at your disposal, I don't think that you could ruin it with a hint of garlic and ginger. ❤️🦀
@@X1348-n3n raspberry and mango are not the first flavors that come to mind when I imagine seasoning for crab, but I would be happy to have the opportunity to try such a thing... Maybe it's the most delicious way to eat crab? I can't say until I try, no?
Oh wow! I never saw crab-leg meat removed from the shell while raw... It looks so mushy at first, lol.. Very skillful technique; maybe I'll have the good fortune to try it one day, wish me luck! 😊
King Crab is the King of crab meat. I just recently learned about chawanmushi from a Japanese friend. Making it with king crab was a very luxurious choice. If I wanted Hiro to make a new seafood dish.... I would elect a freshwater ingredient: Freshwater giant prawns. I saw Mark Wiens eat one the size of his forearm. Guess they are being farmed in the USA but I don't see them in my local grocery store.
Cod is so famous...show a few ways to prepare some super good Cod or Pollock which I believe is close to Cod. Another fine seafood is Chilean Sea Bass...I have it and it is so tender when prepared however, how to prepare it to perfection is key. Finally, sea scallops and some good ways to prepare them. Cooking/preparing all of the above is so important because it doesn't take much time to overcook and toughen seafood making it not so good. Thank you Hiro for the chef skills and Preston for photography skills.
A very nice looking dish with the crab. Can you try something with larger types of clams, or other shellfish, using this technique? I hope you and your cameraman, Charles, have a good afternoon and a great week. Cheers, Chef Hiro! 👍🏻👍🏻✌️
Always waiting for your videos. My daughter usually comes to make the soup and everything ❤ I think maybe her grandma sees your videos too. I'm about ready to make by myself with the accompaniment of that crab
I loooove it!!!! Fresh dashi and the presentation was amazing. I'm glad to see your videos again. I miss you. I have an idea. How about making a Spain Paella sushi roll with Spanish chorizo authentic from Spain.
Aloha Chef Hiroyuki, I have enjoyed watching and loved your vids. I found you on you tube and have been hooked to your informative demonstrations. What is your basic sushi su recipe? Mahalo, Rose
After steeping the dry fish shavings, (beautiful looking dashi, btw), can the spent shavings be reused for culinary purposes, or are they only good for compost/fertilizer, like tea leaves and coffee grounds? (I've never had the luxury of making dashi from scratch; only the powder stuff in the little brown jar with the red lid, and I must admit, it is not very good) ... I can find dried anchovies and kombu, so "Korean style" broth is no problem, and that's what I prefer to the powder (doenjang-guk and miso soup are close cousins, but not siblings) but a real authentic dried bonito and the proper tools would be so nice to have someday. Nothing says "good cook" like a perfectly made broth, imo.
I dont know if i missed it but how long did you steam it for and why did you strain the egg? Also, id like to see you cook another lobster dynamite. A dish you did YEARS ago. that dish looked SO good
Hiroyuki, I have been watching your channel for years, but I notice that for the last year or so, you haven't had much content. I hope all is well, but i have the feeling your winding down:( Cheers, Rik Spector
Crab cooked in "it is" own shell? (He obviously meant "its" own shell, of course... "It's/ its" is one of those weird tricky things about English, but it's not "its" fault... I make the same error frequently, and I get corrected time and time again... Now it is MY turn!) No hate... Great video! ❤️👍
The self-critique at the end is so nice... Italian grandmothers do the same thing; "this delicious food I made could be more delicious", lol
At the end, he basically says (after flawlessly NAILING every single technique), "I messed this one up; see the bubble? The fire was too strong, I need to make adjustments"... He is so humble after creating such a very special dish that most of us will never even have the chance to even try, let alone criticize.
Bravo!
hes a chef. he constantly strives to improve his cooking
@@X1348-n3n it's the crab that is hard to get... If you are lucky enough to have an Alaskan King Crab at your disposal, I don't think that you could ruin it with a hint of garlic and ginger. ❤️🦀
@@X1348-n3n raspberry and mango are not the first flavors that come to mind when I imagine seasoning for crab, but I would be happy to have the opportunity to try such a thing... Maybe it's the most delicious way to eat crab? I can't say until I try, no?
Hiro's English has come a long way since his sushi videos at the restaurant.
I was just thinking the same thing!
Thanks..!
Nice job, Hiro! I’ve been a fan of yours for years. Your miso soup video helped me when I learned to make dashi. Keep up the good work! 😊
Oh wow! I never saw crab-leg meat removed from the shell while raw... It looks so mushy at first, lol.. Very skillful technique; maybe I'll have the good fortune to try it one day, wish me luck! 😊
Nice, precise, calming and warm
What a great looking crab!
All of it looks so delicious 😋
Something unique and different. I enjoyed it.
looks very good, Love watching him cook
The dish is so exquisite ❤
❤❤Saikou as always.! Your Ichiban recipe is a game changer.
King Crab is the King of crab meat. I just recently learned about chawanmushi from a Japanese friend. Making it with king crab was a very luxurious choice. If I wanted Hiro to make a new seafood dish.... I would elect a freshwater ingredient: Freshwater giant prawns. I saw Mark Wiens eat one the size of his forearm. Guess they are being farmed in the USA but I don't see them in my local grocery store.
Cod is so famous...show a few ways to prepare some super good Cod or Pollock which I believe is close to Cod.
Another fine seafood is Chilean Sea Bass...I have it and it is so tender when prepared however, how to prepare it to perfection is key.
Finally, sea scallops and some good ways to prepare them.
Cooking/preparing all of the above is so important because it doesn't take much time to overcook and toughen seafood making it not so good.
Thank you Hiro for the chef skills and Preston for photography skills.
A very nice looking dish with the crab. Can you try something with larger types of clams, or other shellfish, using this technique? I hope you and your cameraman, Charles, have a good afternoon and a great week. Cheers, Chef Hiro! 👍🏻👍🏻✌️
Are you feeling it now, Mr. Krabs?
Always waiting for your videos. My daughter usually comes to make the soup and everything ❤ I think maybe her grandma sees your videos too. I'm about ready to make by myself with the accompaniment of that crab
Thank you for the video & I really like the presentation 👏🏻👏🏻👏🏻
Loving it! I'll have to try that next time I go to the fish market.
Looks Oishi!!! Thaks Hiro for sharing your amazing skills and dishes!!! Blessings from Puerto Rico!!!
This looks amazing Hiro! You show us so many new & colorful dishes. I wish I could taste this!
Superbly guys 🔥👌🙏👍🍀
Oh my god I’ve been wanting to try chawanmushi forever but this particular the one is the one I need 😮😮❤❤😂😂
Greetings from Redondo Beach 🇺🇸🇺🇸Nice cooking video🌷🌷
I loooove it!!!! Fresh dashi and the presentation was amazing. I'm glad to see your videos again. I miss you. I have an idea. How about making a Spain Paella sushi roll with Spanish chorizo authentic from Spain.
Nice sale price on that excelent specimen of a crab. Looks delicious Chef
Aloha Chef Hiroyuki, I have enjoyed watching and loved your vids. I found you on you tube and have been hooked to your informative demonstrations. What is your basic sushi su recipe? Mahalo, Rose
After steeping the dry fish shavings, (beautiful looking dashi, btw), can the spent shavings be reused for culinary purposes, or are they only good for compost/fertilizer, like tea leaves and coffee grounds?
(I've never had the luxury of making dashi from scratch; only the powder stuff in the little brown jar with the red lid, and I must admit, it is not very good) ... I can find dried anchovies and kombu, so "Korean style" broth is no problem, and that's what I prefer to the powder (doenjang-guk and miso soup are close cousins, but not siblings) but a real authentic dried bonito and the proper tools would be so nice to have someday.
Nothing says "good cook" like a perfectly made broth, imo.
Wow, Hiro, that looks good and would go well with some steamed rice. How about Maryland blue crabs next?
Beautiful dish Chef! Do you use the body meat?
I Love you who ever is commenting..❤
I dont know if i missed it but how long did you steam it for and why did you strain the egg? Also, id like to see you cook another lobster dynamite. A dish you did YEARS ago. that dish looked SO good
That crab 🦀 was definitely a King traveling in your GTR to your kitchen 😅
I thought the same
thats the new Nissan 400z.
YUM!
i did miso soup before this video was uploaded😂 what a coincidence.
My vote would be to do some of the dishes you've done in the past. Just update them! Think way back!
💛...
👍 👍 👍
About time, Where y'all been?
Do you have recipes on Fresh water fish?
Good afternoon Hiro San
any good clam (not mussels) recipes?
Eel rolls next Hiro ? Thank you
👏👏👏😋😋😋👍👍👍
Good afternoon!
Good afternoon.
Things to splurge wealth on
Hiroyuki,
I have been watching your channel for years, but
I notice that for the last year or so, you haven't had
much content.
I hope all is well, but i have the feeling your winding down:(
Cheers,
Rik Spector
no doubt the taste must be good, but it seem to be a bit over steam 😊😊
Abalone or clam prepared however you’d like
Brown crab?
Nissan Z for getting groceries 😭
nobelprize now
Isopods - scary sea creatures.
Crab cooked in "it is" own shell? (He obviously meant "its" own shell, of course... "It's/ its" is one of those weird tricky things about English, but it's not "its" fault... I make the same error frequently, and I get corrected time and time again... Now it is MY turn!)
No hate... Great video! ❤️👍