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.👍🏻👍🏻👍🏻
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
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!
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 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.
@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.
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.
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.
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!
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👍😊
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!!
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
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
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.
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! :)
Make some more udon noodle recipes. You have a bunch of it in your fridge. Don't let it go to waste. Show us what you're going to do with them. I love udon and noodles, but I just don't always know what to do with them. And which udon is the best to buy, dried, refrigerated, or frozen?
The way the knife just melts through the beef rib is so satisfying. 👌🏻😭
@ 18:40 - How proud is Hiro to see someone else enjoy his creations. True master chef!!!
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
I love watching all the food that is made . Also like the knife tapping after every cut
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
It just keeps getting better. Thanks
You should try something with bone marrow
You been watching Frank tufano?
Yes please!
Yes, Bone Marrow is the best
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
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!
You guys are like my uncle Ed, he says a good steak in one a good Vet can almost bring back to life.
Is a mouth watering,looking so delecious and healthy.thanks chef Hiro and camera man for another deleciuos meal.
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
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.
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?
Thank you again Hiro! You are the best master sushi chef forever my Hero!!
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.
you guys rock, thanks so much ... it is pure love .
I can see it up close and personal. I’m salivating. 😫
AAAAH-mazing!!! So hungry now. Great work Hiro-san!
Mr Hiroruky , you are amazing, really a work of art.
Another great video, chef! Thank you
# 1 video
fantastic can't wait tottery it
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 😋
@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.
This looks way better ! Yum tar tar Wagyu with some wonderful lobster
That dish looks fantastic 😋
I love the name! Is so folkloric!
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!!
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.
Looking delicious my friends !
Chef Hiro! Glad to see new episodes in this format!!!
Look just amazing...! I must tried thank you guys.
Thank u guys for always awesome delicious videos and I'm hungry again lol
Such an amazing recipe, thanks for sharing. Could do with a little pepper and salt maybe.
What song is playing while Hiro torches the roll?
Love the way u cook chef u r my best teacher
1st time I saw this type of sushi roll, 👍🏻👏🏾😊❤️
You guys are amazing... always enjoy your delicious food videos 🤤
Maestro!!! Siempre te sigo alentando desde buenos aires!!! Saludos
@@DiariesofaMasterSushiChef mi idolo gracias por contestarme!!! Un abrazo!!!
This looks soo good hiro!!! 👍🏼(also, I would like to suggest a mantis shrimp meal sometime in the near future?)
Watching from Alaska, love you guys
hiro-san and charles, good afternoon(night right now) greta video as always. that short rib looks amazing wow
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.
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!
That is incredible looking!
Hiro-san you are amazing!
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 😂😂😂
I just want someone to love me as much as Charles loves anything WAYGU that Hiro makes 😫😂😍
Looks AMAZING!! I would call it "common man" wagyu. " Poor"is more of a state of mind as my mother used to say.
That looks insanely good hes worked in a restaurant before very precise!
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!
Cameraman show your face!!!!!!!!!!!!!!!!!
Hiro: good afternoon.
Already eating and this video is making me hungry
The wealthiest people in the world are poor if they can't eat Hiro's cooking
Now you will have me looking all over the place for this quality short ribs.
Thanks you Hiro San
Wow. Just, wow.
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👍😊
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!!
Nice vid hiro!!!!
Those look amazing Hiro!
I wish i had Hiro in my life.
Seems like suck a nice guy.
Keep it up, guys. Love your videos.
Love from Norway.
Such
Good Afternoon love your videos. Greetings from Germany
Exeecutioner good afternoon.
@@lastbite1237 Thx. good afternoon too 🥢🍣
Guten Nachmittag
Haha
Grüß Gott ;-)
Moin moin 😁
OMG I'll drop a C note for those rolls!
Hey I love your videos keen going my friend
That’s a DOPE roll. Delicious as always.
I love when he taps his knife in between cuts
rankytheskate 😃
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!
Great job guy's !👍👏👌❤😍🤗 nice video tnx for sharing😊❤
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
Now I have to explain to my therapist why I dream about wagyu. Thanks.
Thanks for the video it looks great 😁 from upstate New York have a good day
Man on death row: man I don't know what I want for my last meal...
Hiro: Good afternoon
Good afternoon 🔪😀😋🔪🔪
😂😂
Wow delicious !
Looks out of the world. Wish I was there to try this roll. Ever work with Jellyfish??
shout out to those knife skills, I don't think there was *any* waste on removing the bone from the short ribs.
ahhh Hiro nice video as always! can u do poor man wagyu phili cheese steak roll pls!
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.
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.
So delicious looking!! Not even close to a poor man's surf n turf sushi roll lol
Chef i attempted to make sushi the past couple day and ill tell you! Watching your videos really paid off ill send you the pictures on IG.
Those strips would make some great jerky!
Knife 🔪 skills of a ninja warrior “Good Afternoon”
Klass Master!👍👍👍👍👍
I like to smoke weed to your videos because they are very relaxing and always entertaining. Keep it hiro and preston, always enjoy the videos.
Yess of coarse ! You guys be safe.
OMG. I would give Anything to be there to try that
Wow! My stomach sounds like a lion when i see this. Thank you Hiro !!!
That looks so good I want to eat the video 😱😂
What is the batter made of? And the initial powder rolled in?
You should try to make a wild game roll and sushi. Use bison, venison, rabbit, wild boar,.....etc as the ingredients.
Hiro San, what was the tempura flour used to make this keto friendly?
1 of my new favorite rolls I want to try👌
amazing!!
Make some more udon noodle recipes. You have a bunch of it in your fridge. Don't let it go to waste. Show us what you're going to do with them. I love udon and noodles, but I just don't always know what to do with them. And which udon is the best to buy, dried, refrigerated, or frozen?
whats the song thats playing when he is torching the meat?
Beautiful roll! Should do a side by side with the cheap beef and the real wagu! Good work
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.
Wow, good food. Great cooking. Fr Saipan near Guam.