Stingray Teriyaki (Skate Fish) - How To Series
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- Опубліковано 15 вер 2024
- Skate Fish, which is related to the Stingray are very hard to find, but if you can find it, prepare it like this and enjoy the delicious smooth silky taste of this fish. We were fortunate enough to find it at our local fishery and Master Sushi Chef made it using a homemade teriyaki sacue. Needless to say, it was amazing! Give it a try at home and let us know how you enjoyed it!
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As always, we wish to thank all of our fans for spending time here with us on UA-cam. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on UA-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
I loved seeing you doing something you've never done. I've never doubted your skills, but this proofs you're truly a master chef. Something you've never done, coming out this good. Well done. Love your videos!
no1time that wasnt too hard imo... didnt have as many procedures as other harder dishes that top chefs make in shows and what not
Yea true, but still. If you havent filet a stingray before, I would've totally messed it up. Just nice to see him try new stuff aswel.
This one is for steve irwin
to the top
the one that killed him was a stingray, this one is skate fish. but gave you a solid like btw.
*Nick Fury strolls in the the kitchen*
Fury: "Well well well... Hiro Terada."
Hiro: "Good afternoon."
Fury: "It's night time... I hear you're pretty good in the kitchen. Steve Irwin just got lanced by a sting ray; we don't think he's gonna make it..."
Hiro: "...good afternoon?"
Fury: "I'm here to talk to you about the Avengers initiative."
It's insane seeing how much he's progressed with both english, and confidence in front of a camera, congrats H iro
Good afternoon!
I just love skate fish! The ones we have here in Norway (are not venomous btw) lives in the ocean and eats alot of shellfish. That makes the flesh taste similar to scallops or lobster.
Skate fish does not have bones, but cartilage just like sharks.
They also separates urea through the skin, so if the wings are not cut away immediatly, and soaked in cold water, the flesh will taste like ammonia.
I always cook the wings whole after I've removed the skin, just fried in butter with some salt and pepper.
The flesh is easy to peal off the cartilage when cooked
The magestic flap flap has been prepared by the master sushi chef, well done
Need a button "like again" for this one. Thank you Hiro, that is so much in the spirit with this nice Teriyaki on smooth rice. It is just like oooohhhhh so good
Aloha Chef Hiro and Cameraman-san! The stingray's tail has "barbs" on it. Lol "bulb" Cameraman-san, I'm so happy you ate too. Nice to have different views on the taste of Chef's creative dishes.
You know Hiro is a master because of how easy he made it look to debone the fish. I don't think I could do that in a million years. I wonder if you could use the bones to make a stock and then use that to make flavored rice to put the fish on.
Happy to see you in the kitchen, awesome
i love watching Hiroyuki cook
that looks friggin delicious... I would love to come to your restaurant and eat everything on the menu
Awww I love the old kitchen! I needed a good how to series 😁❤️
*GOOD AFTERNOON*
I can't support you guys on patreon yet.
So I let the ad play all the way through..
Good afternoon from Germany!
I like your way of cooking! You are a sushi hero!!!
These videos are so satisfying
"World war 3 just started!"
Hiro: *"Good Afternoon."*
TBT I
Grow up already!!!
Matte Edström good afternoon to you too
Grow up!
This "good afternoon" shit is lame and boooooooooooooring!!!!
As Hiro would say "Good Afternoon"
No bone just Cartilage. Love your videos Chef!!!
WOW,,, THAT LOOKED AMAZING...
daniel h guerrero Hi!💜 Come see my Goodwill video and Dollar Tree fun!!💝🎁💝🎁 Subscribe for more fun!💚🌳
Good afternoon looks hungry to see always
Nice presentation
Without youtube how can i see ur best work
Thank u youtube
In someway youtube is wonderful
Hiroyuki and camera man both are great
It is the heart that is important
thank you chef for adding the taste description part at the end.
That food so delicious, yummy.thx Hiroyuki Tarada the way u cut skate fish show the way u professional
Stingray is one of my favorite fish. My father cooks it in a red type of sauce and while it may not be what I would personally add to it, the fish itself was able to just stand out. Good recipe Hiro, was super excited to see this.
Edit: the bone/cartilage could really be tasty fried. When I get to eat it is is steamed as a whole wing. The meat really easily falls off the bone. From my experience the thicker bone is hard, while the edges are softer and crunchy.
Looks actually really good would definitely want to try that Chef Hiroyuki
Tried it tonight... it was absolutly fantastic!! Best dish I had since your crab gratin ;-) Thank you Hiro
in south east asia we braise in curry or wrap in foil with sambal and lime and grill it. always on the bone. the flesh comes off easily when cooked. the flesh has a slight hint of ammonia compared to regular white fish. i heard shark meat also has some ammonia taste.
Good afternoon Chef, another great looking dish. I wish I could try the things you cook.
We in south east asia normally cook sting ray/skate with its cartilage/bone. It's nice and crunchy. Check that out.
I have had skate before. It was very tasty when I made it. Thanks for another great video Chef Hiro. I hope you and your cameraman have a great day and a good afternoon.
Hiroyuki Terada - Diaries of a Master Sushi Chef It was good. The bones were an issue though.
Good afternoon! Another awesome video! I would do anything to try Hiro' s food👌
love this channel, always looks sooooo good. i hope to stop by one day if i every find myself in Florida.
You never disappoint Another excellent video Your skills are impressive....Most Impressive!!! Good Job Gentlemen!!!!!
Good afternoon Camera man.
I caught a sting ray about this big 2 months ago, and let it go. mouth watering now but it is hard to be cold-hearted to harvest one as they look cute
Hello Chef Hiro and Cameraman! Very nice video. Very informative.
amazing job filleting!!! love your content!
So satisfying when he cuts the fish off the bone
When the camera man turns the camera back onto Hiro after he tries the fish you can see hiro is like anxious or whatever about what he thinks about the food :-)
Good afternoon!! Looks delicious
Darth Paradox Hi!💜 Come see my Goodwill video and Dollar Tree fun!!💝🎁💝🎁 Subscribe for more fun!💚🌳
-'Hiro, what're we gonna do today?'
-*'Good Afternoon'*
I love stingray, fried and served with rice with a bit of Vinegar. Perfect
im ready to try that before the garnish. looks great.
Good afternoon
Good afternoon?
i feel like yeezin you up the 'uz
what the fuck are u saying B
I Feel Like Yeezus snapchat? Followers dont hurt. Lol
Big Daddy are you tryna smash?
stingray is one of my favorite...looks so dang good hiro
Could you do more videos on how to make sauces? Or a video on how you personally take are of your carbon steel knives? Cheers.
We need a Mr. Miyagi style t-shirt with Good Afternoon and chef Hiro on it 😁
If you're a stingray, don't even touch Hiro. He'll grab you out of the water and slice your fins off. Your afternoon will be ruined.
Dat ish amashing. I am en shooked
It looks like it would make a great complement to eel.
wow you guys are awesome your videos are so good! wow you deserve anything good coming to you guys thanx so much
That looks amazing. I didn't know you could eat that kind of fish. Take care:)
Hiro needs his own Netflix series where he hunts ghosts
*ghost appears*
Good Afternoon
Looks amazing Hiro
Would love to see Hiro san's approach for omurice
My wife I have gone fishing and caught big 15 bls stingrays and was told to throw it back in the water by the marine biologist. He said it was dangerous. Thank you Hiroyuki Terada very educative
Love the way he talks..
Such skill...and patience to get the meat from that! 😯
Hi Hiroyuki Terada I am a year late watching you video. But your video is still awesome very educative thank you.
"Little bit of sugar"
*puts 5 handfuls in*
It's 3:40 AM here in my country. Good afternoon Hiro
Very well done Hiro
Nice tribute dish to your father
Dat looks nice the way the meat is already sliced
Hiro in uk we can get skate wings deep fried in batter in fish and chip shops,but I like it pan fried in brown butter or in Chinese black bean cooked on the bone as it will falls apart .
,as for the bone I have seen it floured and deep fried in between two ladles to make a bowl shape to use as a serving dish. Thanks for the vids.
Good afternoon to you, chef
Just wondering about your kitchen right now
And stingray of course
Always great video guys
😃
I live in California. You need to open Your Resturant in Newport Beach ca
Yes, a pop up one at least that they promote way in advance and make reservations for.
good job I love it
Hiro, have you ever made something for this show that you either didn't want to make, or didn't enjoy eating?
It actually looks a bit like chicken. Mainly the one fillet that fell apart during cooking. Nice Video!
Gooood afternoon Chef Hiro
Beautiful, never knew how to cook that one :-)
Thanks to you Chef Hiro, I've finally made and try sushi for the very first time:)....but I can't get the rice right. I'm only able to find long grain because in my country, buying short grain is like trying to figure out what color the wind is :)
J LB I bet it was shit
DaGreatWatahMelone I guess you're a fan of eating shit, y don't you swing by after I have a big cup of prune juice :)
When are you going to do another live lobster or crab video? I love those.
It would be cool if you two were to go out and catch the fish and then cook what you caught
Chef I thought you will teach filleting from whole stingray. maybe some other time right? 😊
Hiiiii. Im a big fan from philippines!
Hey guys, Really enjoy the content. Could Hiro do a video sometime about what he looks for when he says "The quality isn't sushi grade" for some different types of fish?
Amazing video. Keep it up :)
congrats 800K!
Scarrions 😂 I love hiros accent 🤘🏻
I remember seeing things on food shows that say skate and stingray meat goes off really fast for some reason, probably why it's not used often in restaurants around there.
Due to loving this channel as much as I do, I've been watching these archives. How long before you will be actively making vids again?
@@DiariesofaMasterSushiChef I cant wait :)
I would love to try sting ray
Dad uploaded :)
Why would anyone dislike this?
Wolf Snow
Vegans
PETA activists
People who are gigantic pussies
Stingrays that have internet access
Rutherford Walters
Vegans = pussies
Wolf Snow you right you right
Faith Rox crocodile hunter? Because I don't know his name but I'm assuming that's the crocodile hunter
GoodAfternoon Hiro 🙏🏻🙏🏻
Looks good fam
Mouthwateringly tasty looking, Sensi. Best
just look at the quality...4k, nice
You will have to do a full Skate.. I keep thinking Flounder for some reason. Similiar way to clean and cut ?
Good Afternoon Hiro.
Yes
I really miss him doing videos in this kitchen.
In Spain, if you deep fry that fish, we eat the bone, as it's cartilaginous and very soft, not like a real bone (which is hard and dangerous to eat) but much softer and it has a very good flavor.
Make Yoya Takahasi And Hiroyuki Terada Meet ! : D
That'll Be So Great!! : )
I think soy sauce based sauce is a bit overwhelming . "Beurre noir" is best for skate; only butter and capers in vinegar. Same for a Dover sole, as loved by Julia Child.
If there is anyone who thinks this marriage should not happen, speak now or forever hold your peace!!!
Good Afternoon!!!
You are back at the restaurant? I thought it closed!
This stingray would be a delicious dish for BBQ with sambal chili.
Wow, no Eihire Karaage from the cartilage to go with it? Minus 3 points....
Good Afternoon!