Cameraman: Uses spoon. Hiro: Uses chopsticks to put the food on the spoon for him so he doesn't have to chase it around the plate one handed for 5 years. Always thoughtful, Hiro, thank you
XombY-C I agree with you that as far as water is concerned Fiji Water is expensive but your average poor man/lady smokes cigs, and I'm betting Hiro doesn't smoke so it all evens out for a poor folks sushi roll dinner. If one smokes just skip the Fiji Water and use tap water since you spent the extra on a pack of cigs.👍🏻👍🏻👍🏻
The short ribs I found at my local market aren't quite as nice as these (I need to go to Whole Foods) but I still tried cooking them as you did in the last short rib video and was really impressed. I will be using them quite a bit in the future. Keep up the great work!
Watching this against for the 4th time years later... Hiro is a beast-machine.... AI man! When he cuts the roll and taps his knife after....he's normally dipping in water to prevent rice from sticking..... That's effn proficiency right there
Chef Hiro, two (2) questions? 1. What type of oil do you use to cook the tempura lobster? 2. Can you show how you 'wrap' your bamboo sushi mat with plastic?
It is a Japanese cook. Please tell me about Japanese technology abroad. I support you. I also stayed abroad, but because of Japanese food, I returned to Japan.
I feel like doing this with a super marbled ribeye would be amazing. Plus, it's be bigger, so you could slice it into super thin sheets, like beef nori.
It is amazing what you are able to create, with what you find at the supermarket, Chef Hiro. That dish looks really great. Hope you and your cameraman have a good afternoon, Chef Hiro.
Hello Hiro and Charles. Good afternoon lol. This has probably already been asked but watching this video I saw the waygu was seared after the roll was prepared. I was just wondering if you could sear and brown the waygu prior to preparing the roll or would it affect the flavour too much, hence using the blowtorch for searing? Or was it just for a cool video lol. Thank you so much. Definitely want to try this, but being an Australia it’s definitely cost a bit more than $5.99 per lb. Thank you . Love all your videos!!
@Hiroyuki Terada Would be good to find out the yield in weight ratio for the short ribs (as you have quite a few) of the meat and bones not used for the dish. Good find and great suggestion.
You should follow Guga’s guide on how to use a torch to sear. He highly advices not to use the short flame of the torch, but the long flame that’s coming from the torch. Best advice goes to Guga.
A nice challenge for you guys: Next time you do sushi, can you measure the width of each single one? I want to know how accurate Mr Terada is when slicing them up. Thank you
Can you guys do something with catfish, trout, or bass? I'm going to bring some friends fishing on spring break and I think it would be even more delicious if I used one of your recipes!
Correct, Charles. Lobster eaten in moderation (let's face it, we average 'Joes' don't eat lobster every day) is indeed a healthy source of protein and it is low in fat. Beef contains iron, zinc, Vitamin B12 and selenium for the immune system. I mean, one could serve it with a salad with Asian dressing and/or some quickly stir fried veggies = a healthy meal ^_^ Regardless, my mouth is watering right now :D
Hiro or Charles, what do you guys do with the bones after cutting out? Are they good for making beef stock or something? I have a bag full of short ribs bones in my freezer and need some advice on how to use them :)
Make beef stock! Then turn it into a delightful French onion soup or beef stew! Then you can enjoy the hell out of it for me! Currently banned ( possible allergy) from consuming any beef or beef containing products! For someone who eats a large percentage of cow it really sucks! Yes I’m complaining, I’m miserable and hungry as my chicken based diet is not going over well! Savor the beef!
I noticed that also. I think he actually used tempura but unless its a special brand without flour its not keto friendly. I have to deal with these crazy rules since my wife is on the keto diet.
Hello Chef Terada, i am curious what type of oil are you frying the lobster tempura in? By the way i bought the Kadoya 56oz sesame oil from Amazon like you recomended and the asian rice spring roll wrapper. Thank you for your all inspiring video's
Thank you for your advice on everything! I gave the message to Sarah and Rob Arrington from you and Sarah was thrilled when i sent her a snapshot of our conversation and you ask me to send your regards to them. I felt it would mean more for them to see and read your comment to them. Thank you again Chef Terada and kindest regards. 😄🏇🐎🐴
This is amazing! I would've served it over thinly-sliced purple onions (tataki style) and swapped scallions for the dill; maybe even some minced ginger under the ikura, too. F**king fabulous! :)
Chef, I like to make sushi, but my rice always comes up way too sticky. I buy "good" rice, washing it until water comes up clear, I have tried to cook it in a pot, rice cooker and pressure cooker, pressure cooker is the worst, follow your instruction video in how to make sushi rice, but I somehow can't make it right, any other advice on what I might be doing wrong?
With surf n turf, I like the sauce with it. So those spare pcs of beef you didn't use I would've put them in a pan and used my prawn stock I make myself and made sauce to decorate the plate👍😊
The way the knife just melts through the beef rib is so satisfying. 👌🏻😭
Cameraman: Uses spoon.
Hiro: Uses chopsticks to put the food on the spoon for him so he doesn't have to chase it around the plate one handed for 5 years.
Always thoughtful, Hiro, thank you
Caption: "Poor Man"
Video: Next ingredient, Water **shows Fiji**
A 32 case of bottled water is like $3.
Fiji water is expensive.
XombY-C I agree with you that as far as water is concerned Fiji Water is expensive but your average poor man/lady smokes cigs, and I'm betting Hiro doesn't smoke so it all evens out for a poor folks sushi roll dinner. If one smokes just skip the Fiji Water and use tap water since you spent the extra on a pack of cigs.👍🏻👍🏻👍🏻
@@cr0w342 Where tho?
Maybe you just can’t afford it, that’s why it’s expensive 🤣
@@cheyennefaneva4111 bro I can't even take my kids to McDonald's cause it's too expensive... But that's California for you ..
Poor Man: what a good day to be homeless and broke!
Hiro: good afternoon.
potatomato :p true.
Never picture Hiro to be a carnaval the more you learn each day i guess lol
@ 18:40 - How proud is Hiro to see someone else enjoy his creations. True master chef!!!
You should try something with bone marrow
You been watching Frank tufano?
Yes please!
Yes, Bone Marrow is the best
It just keeps getting better. Thanks
I love watching all the food that is made . Also like the knife tapping after every cut
The short ribs I found at my local market aren't quite as nice as these (I need to go to Whole Foods) but I still tried cooking them as you did in the last short rib video and was really impressed. I will be using them quite a bit in the future. Keep up the great work!
Watching this against for the 4th time years later... Hiro is a beast-machine.... AI man! When he cuts the roll and taps his knife after....he's normally dipping in water to prevent rice from sticking..... That's effn proficiency right there
Hiro love poor man wagu so much he came back for more.
Sin Slayer 😂
I can't get enough of this channel. Great job chef.
You guys are like my uncle Ed, he says a good steak in one a good Vet can almost bring back to life.
Chef Hiro, two (2) questions? 1. What type of oil do you use to cook the tempura lobster? 2. Can you show how you 'wrap' your bamboo sushi mat with plastic?
Chef Hiro! Glad to see new episodes in this format!!!
I stay up so late watching your videos and barely get any sleep.
Thank you 😁
CollegeStudentMakes try to learn and copy his skills.
@@lastbite1237 That's the goal haha
Is a mouth watering,looking so delecious and healthy.thanks chef Hiro and camera man for another deleciuos meal.
That dish looks fantastic 😋
It is a Japanese cook. Please tell me about Japanese technology abroad. I support you. I also stayed abroad, but because of Japanese food, I returned to Japan.
1st time I saw this type of sushi roll, 👍🏻👏🏾😊❤️
# 1 video
fantastic can't wait tottery it
I feel like doing this with a super marbled ribeye would be amazing. Plus, it's be bigger, so you could slice it into super thin sheets, like beef nori.
Wow. Just, wow.
What song is playing while Hiro torches the roll?
It is amazing what you are able to create, with what you find at the supermarket, Chef Hiro. That dish looks really great. Hope you and your cameraman have a good afternoon, Chef Hiro.
Cameraman show your face!!!!!!!!!!!!!!!!!
Hiro: good afternoon.
Looking delicious my friends !
Love the way u cook chef u r my best teacher
you guys rock, thanks so much ... it is pure love .
Put more ads so you guys can make money that's least we can is watch an ad for you to make some money hiro. God bless!
That is incredible looking!
Hello Hiro and Charles. Good afternoon lol. This has probably already been asked but watching this video I saw the waygu was seared after the roll was prepared. I was just wondering if you could sear and brown the waygu prior to preparing the roll or would it affect the flavour too much, hence using the blowtorch for searing? Or was it just for a cool video lol. Thank you so much. Definitely want to try this, but being an Australia it’s definitely cost a bit more than $5.99 per lb. Thank you . Love all your videos!!
This looks soo good hiro!!! 👍🏼(also, I would like to suggest a mantis shrimp meal sometime in the near future?)
@Hiroyuki Terada Would be good to find out the yield in weight ratio for the short ribs (as you have quite a few) of the meat and bones not used for the dish. Good find and great suggestion.
Another great video, chef! Thank you
I can see it up close and personal. I’m salivating. 😫
I have never seen glass noodles used in these videos. Glass noodles marinated in soy sauce would go along nicely with many of these surf turf dishes 😋
shout out to those knife skills, I don't think there was *any* waste on removing the bone from the short ribs.
Look just amazing...! I must tried thank you guys.
I love the name! Is so folkloric!
Mr Hiroruky , you are amazing, really a work of art.
You should follow Guga’s guide on how to use a torch to sear. He highly advices not to use the short flame of the torch, but the long flame that’s coming from the torch. Best advice goes to Guga.
Thank u guys for always awesome delicious videos and I'm hungry again lol
Hiro San, what was the tempura flour used to make this keto friendly?
AAAAH-mazing!!! So hungry now. Great work Hiro-san!
This looks way better ! Yum tar tar Wagyu with some wonderful lobster
OMG I'll drop a C note for those rolls!
Those look amazing Hiro!
Thank you again Hiro! You are the best master sushi chef forever my Hero!!
A nice challenge for you guys: Next time you do sushi, can you measure the width of each single one? I want to know how accurate Mr Terada is when slicing them up.
Thank you
@@DiariesofaMasterSushiChef Thank you!
What is the batter made of? And the initial powder rolled in?
Can you guys do something with catfish, trout, or bass? I'm going to bring some friends fishing on spring break and I think it would be even more delicious if I used one of your recipes!
Maestro!!! Siempre te sigo alentando desde buenos aires!!! Saludos
@@DiariesofaMasterSushiChef mi idolo gracias por contestarme!!! Un abrazo!!!
Already eating and this video is making me hungry
amazing!!
So it's date night tonight, an the best way to wait for the ol lady is to watch an episode of master sushi chef! the longer she takes the better :)
@@DiariesofaMasterSushiChef the date went perfectly, thank you :) next date night... MIAMI!!
That looks insanely good hes worked in a restaurant before very precise!
Hiro-san you are amazing!
hiro-san and charles, good afternoon(night right now) greta video as always. that short rib looks amazing wow
Watching from Alaska, love you guys
Wow delicious !
Such an amazing recipe, thanks for sharing. Could do with a little pepper and salt maybe.
You guys are amazing... always enjoy your delicious food videos 🤤
I love when he taps his knife in between cuts
rankytheskate 😃
That’s a DOPE roll. Delicious as always.
Looks out of the world. Wish I was there to try this roll. Ever work with Jellyfish??
How long does the meat last in your fridge?
Don't know why people complain about how exspensive his dishes usually are he is a world Master chef like WTH u expect McDonald's value menu 😂😂😂
1 of my new favorite rolls I want to try👌
Nice job as always
Correct, Charles. Lobster eaten in moderation (let's face it, we average 'Joes' don't eat lobster every day) is indeed a healthy source of protein and it is low in fat. Beef contains iron, zinc, Vitamin B12 and selenium for the immune system. I mean, one could serve it with a salad with Asian dressing and/or some quickly stir fried veggies = a healthy meal ^_^ Regardless, my mouth is watering right now :D
Klass Master!👍👍👍👍👍
The wealthiest people in the world are poor if they can't eat Hiro's cooking
Hiro or Charles, what do you guys do with the bones after cutting out? Are they good for making beef stock or something?
I have a bag full of short ribs bones in my freezer and need some advice on how to use them :)
If you have or have access to an InstantPot.. make the best bone broth ever with that bag of bones
@@mikozuna OMG. Imagine having french onion soup with that beef broth.
@@DiariesofaMasterSushiChef Hiro-San I do believe I am going to have to adopt you in to my Tribe! We try not to have any waste to..
Make beef stock! Then turn it into a delightful French onion soup or beef stew! Then you can enjoy the hell out of it for me! Currently banned ( possible allergy) from consuming any beef or beef containing products!
For someone who eats a large percentage of cow it really sucks! Yes I’m complaining, I’m miserable and hungry as my chicken based diet is not going over well! Savor the beef!
Hi Hiro! do you save the scraps and make broth for other recipes ?
@@DiariesofaMasterSushiChef great. i will look for it.
Now I have to explain to my therapist why I dream about wagyu. Thanks.
Cam man flexing with that UA-cam money :3
Hey I love your videos keen going my friend
as good as this looks, i wouldn't continue to call it "keto" as the lobster is clearly doused in a flour batter.
I noticed that also. I think he actually used tempura but unless its a special brand without flour its not keto friendly. I have to deal with these crazy rules since my wife is on the keto diet.
What store you get this from?
I would love to stumble on those kind of cuts at my place lol
Hiro where is that market name please
OMG. I would give Anything to be there to try that
Man on death row: man I don't know what I want for my last meal...
Hiro: Good afternoon
Good afternoon 🔪😀😋🔪🔪
😂😂
ahhh Hiro nice video as always! can u do poor man wagyu phili cheese steak roll pls!
Wow.Very cool.
Hello Chef Terada, i am curious what type of oil are you frying the lobster tempura in?
By the way i bought the Kadoya 56oz sesame oil from Amazon like you recomended and the asian rice spring roll wrapper. Thank you for your all inspiring video's
Thank you for your advice on everything! I gave the message to Sarah and Rob Arrington from you and Sarah was thrilled when i sent her a snapshot of our conversation and you ask me to send your regards to them. I felt it would mean more for them to see and read your comment to them. Thank you again Chef Terada and kindest regards. 😄🏇🐎🐴
This is amazing! I would've served it over thinly-sliced purple onions (tataki style) and swapped scallions for the dill; maybe even some minced ginger under the ikura, too. F**king fabulous! :)
Hiro have you ever done anything like Tartar or ceviche? Theyre raw meat dishes but you add acids to break it down.
Nice vid hiro!!!!
still better than school food.
Knife 🔪 skills of a ninja warrior “Good Afternoon”
This actually looks somewhat keto friendly. I may try it.
just grill the lobster instead of breading it?
me on keto too dada
Not the tempura.
Jesus Christ yep that’s the plan
Could use coconut flour, almond flour, or crushed pork rinds for the tempura.
Great job guy's !👍👏👌❤😍🤗 nice video tnx for sharing😊❤
Chef, I like to make sushi, but my rice always comes up way too sticky. I buy "good" rice, washing it until water comes up clear, I have tried to cook it in a pot, rice cooker and pressure cooker, pressure cooker is the worst, follow your instruction video in how to make sushi rice, but I somehow can't make it right, any other advice on what I might be doing wrong?
whats the song thats playing when he is torching the meat?
Nice 6-pack Hiro.. no exercise needed :D
Those strips would make some great jerky!
With surf n turf, I like the sauce with it. So those spare pcs of beef you didn't use I would've put them in a pan and used my prawn stock I make myself and made sauce to decorate the plate👍😊
which roe brand ?