I ‘love that he uses a deba to trim that steak. Guys pick on me at work about using my deba to trim steaks and pork loin. And, yeah Hiro, reminds me exactly of hot pot preparation. Absolutely one of the best looking steaks I’ve ever seen...
Why would you say that? What's wrong with you, dude?! It's such a positive video and it cheers everyone up, why do you actively CHOOSE to be so miserable?
Unholypally Lmao!! I never knew immature kids who are mentally ill and say immature comments are in this awesome channel!!! Actually your worse... Mr Growuppal.
It's romanized yukhoe. It's actually a dish originally from Korea Thank you for saying that, also it is one of the Royal/aristocratic dishes of Korea. This dish has a VERY ancient history in our country. There's also Mayukhoe or Malyukhoe which is raw horse, I have yet to try that. But good job making this dish!! You should try it with Korean shingo pear, it's out of this world!! But be careful.....if you get the wrong beef, you get really sick....even die, in Korea there is a system in place to minimize that risk.....i don't know about the USA. Also....the best yukhoe is the leaner cuts not the fattier ones, but I guess it's more of a Korean taste preference, we like our meat a bit chewy but at the same time fresh and intensely beefy, and tender as well. It sounds contradictory until you actually have it.....so yummy! Also usually from what I've tasted, we don't eat the white we just use the yolk.
Yes too little garlic and oil sesame, also wrong type of meatcut to make yuk-hwe. Definitely needs Korean pear! Egg yolk per person to sauce! Tasty! Still think it'd be nice to try Chef Hiroyuki Tamadas interpretation - curiosity leaning!
KoolKidzKlan yes...lol I was also thinking at that price I would just use hamburger if I'm covering up the taste with all those seasonings and onions...😁
Not sure if hiro is thankful to have found cameraman..... or if cameraman is thankful to have found the most handsome man with skillz that match the same as gods.
without someone to hold that camera for everyone to see how good of a chef you are, you are just another unknown chef with good skills. there are probably lots of chefs that can do what our amazing Hiro can do, but they dont have a cameraman like Hiro does. cheers to this lovely pair :)
I do not know what I am more impressed at, Chef's skills, or the piece of meat. I have never tried steak tartare, but I cannot wait to. Excellent video. Peace, and God Bless.
Hiro, good afternoon from Germany! What a fantastic dish and fabulous knife skills!! I could watch your YT-channel for hours! There are no words ... See you in the next episode!
Hello Chef, I know this is an older post, but I had to comment. I have eaten more than my share of tartare, from great, to good, to absolutely awful. I am so pleased to see you treating this beef with the respect it deserves. Seasonings & add ons are minimal; just enough for flavor, but not overwhelming. So many chefs, in making tartare, drown the taste of really good beef under a lot of onion, garlic, & various seasonings. By the time they are done, all you taste are the items mixed in with the beef. My days of eating tartare are over now. Doctor's orders. (Bet he never had Wagyu beef, tho!) But, I would totally take your tartare, just the way it is, make it into a burger & break my diet in a heartbeat!! Thank you so much for the many new ways you have given me to enjoy food. Pheesao
Yes indeed i wouldn't mind getting sliced up if im fed the best food getting massaged every day have as much sake to drink as i want and have a huge space for myself to call home with all my cow friends arround me
Hello, I see why you show us how to make it our own way or the way you make it cause 250 is a lot of money by am thankful for you to show me how to actually make at home myself because I know Africa goes into making these dishesI do enjoy watching videos a lot and what’s the name of your restaurant
With a Ribeye like that. I don't know how I could possibly stop myself from turning the grill up to the max, and tossing it on each side for 2 min. The perfect steak right there.
Can you actually mince A5 by just squeezing and kneading it? I dont mean if its reccomended, but just possible... Even raw it looks more tender than my generic budget steak ready to eat ^^
Hiro, what yanagi knife can do besides to cut fish and vegetable? and how you clean the patina from your knife after cut stuff like lemon or onion? how do you take care of your every single carbon knife?
If you suggest they use a cheap piece of meat or pre-minced beef it would hurt more paying you'r hospital check after food poisoning, here they minimize the risk. Also, they said it was too fatty so leaving some more fat would not make it better. Having that said, I would personally take it to the grill.......
it hurt me more when he put soya sauce on it i feel like thats too strong of a flavor unless he used authentic real soya sauce n not the chemical created kind. either way i would of liked to try the beef with just a little salt n pepper to get to see what the hype is about.
Looks great Hiro. You have to make the portion smaller to help the price. I have never made this but I would toast those pine nuts to add another important and different layer of flavour. Just my preference.
I'm a pesca-vegan (vegan + fish) so I will never eat this dish. I happily haven't eaten beef in over 15 years, but I certainly liked seeing Hiro do his preparations!
Good afternoon Hiro! Do you have any discount for knifemerchant? What would you recommend I buy for cutting vege and poultry or meet, think I might buy 1 -2 knives. Thanks! Great video btw :)
watching this while eating a sandwich made out of the cheapest toast, cheapest salami and cheapest cheddar I could find in the supermarket.... and it's my main meal for today.
S0chan but the problem with that is you can't really eat lower quality meat raw like this without much higher risk of bacteria and disease. So that's why the high quality meat is used I think
You do mince high end beef cuts for tartares and other raw preparations. We're talking run of the mill faux-filet though, Never had the chance to cook or taste such a beauty
well no its diferent this will just melt , some people say "oh man this just melts on your tongue"and they kinda right but this actually MELTS ON YOUR TONGUE . so it depends what you like
A5 wagyu beef looks way too fatty to make tartar out of. it depends more which part of the cow you are eating if you are looking to make tartar out of it and not as much on the quality.
Im curious. Can you egg wash it with the quail egg, roll it in panko and deep fry it medium rare or would it fall apart? If you were to deep fry it, what kind of oil would work best for flavor? Im thinking deep fried meat loaf or meatballs with a chance of wasabi and ginger pasta.
OMG!!!!!!!!!!!!!!! THAT LOOKS BEYOND DELICIOUS, SO SUCCULENT, SOPHISTICATED, SO SUMPTUOUS, MY MOUTH IS NOT JUST WATERING, I'VE SPRUNG A LEAK!!!!!!!!!!!! 🍴🍷🍷🍴💖
Master chef Hiro! Another master piece of a recipe... sadly I think I wouldn’t try this one up, I’m not a fan of raw beef. I’m not saying it’s not awesome, but it’s just me, I wouldn’t eat any beef below medium rare. On the other hand, this meat looks so amazingly seasoned that maybe you could do a Burger? 😂 just saying! Good afternoon and see you on the next video! Keep it up
the sound quality is so good i can hear the camera man breathing like hes been smoking since he was 3
He is probably speaking into the mic rather than in it's general direction so it picks up his breathing
Jesse C. He's Masterbating
He's just a fatass you can tell by how thick his fingers are fucking disgusting
That's Darth Vader
thats hiro breathing not cameraman
Cameraman: How are you today Hiro?
Hiro: Very very good... afternoon.
Hiro needs to open up his own restaurant, called HIRO'S GOOD AFTERNOON
How about "Hirro, Good afternoon!"
he has is own restaurant..
Hiro means afternoon in japanese
How a about noveu the restaurant he does own
Where he cooks alive animals
I ‘love that he uses a deba to trim that steak. Guys pick on me at work about using my deba to trim steaks and pork loin. And, yeah Hiro, reminds me exactly of hot pot preparation. Absolutely one of the best looking steaks I’ve ever seen...
Hiroyuki "Good Afternoon" Terada, the man, the myth, the legend. And we can't forget about camera guy.
An amazing looking dish. Hope you and your cameraman have a good afternoon and a great week, Chef Hiro.
Why would you say that? What's wrong with you, dude?! It's such a positive video and it cheers everyone up, why do you actively CHOOSE to be so miserable?
Unholypally Lmao!! I never knew immature kids who are mentally ill and say immature comments are in this awesome channel!!! Actually your worse... Mr Growuppal.
Unholypally what the hell is wrong with u?
I doubt Chef Hiro wrote that reply, pretty sure it was the cameraman.
+SenorDedoVerde True that Chef Hiro I'm sure doesn't know what an asstard is.
If HiroSan would not have been a Chef, he certainly would be a Monk. What temperament, beautiful.
It's romanized yukhoe. It's actually a dish originally from Korea Thank you for saying that, also it is one of the Royal/aristocratic dishes of Korea. This dish has a VERY ancient history in our country. There's also Mayukhoe or Malyukhoe which is raw horse, I have yet to try that. But good job making this dish!! You should try it with Korean shingo pear, it's out of this world!! But be careful.....if you get the wrong beef, you get really sick....even die, in Korea there is a system in place to minimize that risk.....i don't know about the USA. Also....the best yukhoe is the leaner cuts not the fattier ones, but I guess it's more of a Korean taste preference, we like our meat a bit chewy but at the same time fresh and intensely beefy, and tender as well. It sounds contradictory until you actually have it.....so yummy! Also usually from what I've tasted, we don't eat the white we just use the yolk.
Yes too little garlic and oil sesame, also wrong type of meatcut to make yuk-hwe. Definitely needs Korean pear!
Egg yolk per person to sauce! Tasty!
Still think it'd be nice to try Chef Hiroyuki Tamadas interpretation - curiosity leaning!
It would cost $6 to just lick that board!
Steak tartare au couteau !! Waouw !!! Du grand art !!
I have never wanted to watch a cooking channel so much in my life, great work! Every time I see this I find my appetite...
And by find my appetite I mean get hungry... I... kinda worded that weirdly
Was anyone else thinking, “Dam.... that would make a good ass burger!”
Hiroyuki Terada - Diaries of a Master Sushi Chef YES!!!! Can’t wait to see it! Thank you, Chef! Good afternoon!!
Same here!
KoolKidzKlan yes...lol I was also thinking at that price I would just use hamburger if I'm covering up the taste with all those seasonings and onions...😁
Hiroyuki Terada - Diaries of a Master Sushi Chef good afternoon
KoolKidzKlan no
People waste 30 min to watch Rachel Ray make sub-par meals. Here is Hiro is making complicated flavors in less time. Ty Hiro!
Megz aka Crue and I thought her programme was 1 hour, cheers from NJ
Not sure if hiro is thankful to have found cameraman..... or if cameraman is thankful to have found the most handsome man with skillz that match the same as gods.
SalmonBoa420 Or both?
SalmonBoa420 the camera man is his boss Hiro works at his restaurant but the "camera" man talks so damn Much
Hiro is thankful for having a good Afternoon.
without someone to hold that camera for everyone to see how good of a chef you are, you are just another unknown chef with good skills. there are probably lots of chefs that can do what our amazing Hiro can do, but they dont have a cameraman like Hiro does. cheers to this lovely pair :)
Hiro is thankful for the camera man beating his meat
That would make one amazing Burger. Magnificent work chef! Yukke looks extremely delicious
I hope one day, Hiro-san is immortalized with a 10 hour video of looped, various knife work. It's so relaxing. Thanks for the vid, guys.
To make it more authentic, you will need to use Japanese or Korean pear to add nice and sweet and crunch taste to it.
Hiro has a special place in his heart for scallions I swear.
@@DiariesofaMasterSushiChef yeah I like how you manage to incorporate it into a variety of dishes.
IT'S FUCKING RAW
Atti it supposed to be raw you dumbfuck and ps. the Ramsay jokes are not that funny anymore
KingcloneCentral look at the mouth on this thing 😂
Its a gordon reference lol
Raw beef is supposed to be raw you dumbfuck!!!
mario buscon ...Overreaction much 0.o Keep your toxicity to yourself.
I do not know what I am more impressed at, Chef's skills, or the piece of meat. I have never tried steak tartare, but I cannot wait to. Excellent video. Peace, and God Bless.
Hiro, good afternoon from Germany! What a fantastic dish and fabulous knife skills!! I could watch your YT-channel for hours! There are no words ... See you in the next episode!
@ Hiro: thank you so much for your answer ... you guys are fantastic! Never stop!!!
Hiroyuki Terada - Diaries of a Master Sushi Chef ,thanks very much ,you'r my fivorite,I always watching you.
Hiroyuki Terada - Diaries of a Master Sushi Chef
Hiroyuki Terada - Diaries of a Master Sushi Chef
@ Hiroyuki Terada - Diaries of a Master Sushi Chef:
Very much appreciated!
Honestly i feel like every recipe is the cameramans favorite.
A5 Wagyu Beef and he puts Mcormick's Black pepper, the cheapest one at the grocery store. Love you, Hiro.
I’ve never seen Hiru this excited about a dish!
Stay up and blessed. More blessed cooking skills and wisdom I can trust 🙏🙏🙏🙏🙏
That's got to be the first time I've drooled just looking at a raw steak.
Never would've thought you could eat raw meat like that! Awesome! 👍
That meat looks like it comes apart just with touching it
Thats the quality of wagyu or kobe beef. I had one at a restaurant before shit was so expensive, but you didnt need a knife to cut it.
Spoon that shit
Quality shitposting lmao
K funny shit
K 🤣🤣🤣🤣 killing me smalls
I feel like I should be concerned that this hungry english-speaking camera man is always having the innocent foreign master chef cook him food
Can't wait to see how it looks when it's cooked
truely an amazing work of art! Love watching all the different dishes you prepare!
"How is it Hiro?" -every episode ever!
Hello Chef, I know this is an older post, but I had to comment.
I have eaten more than my share of tartare, from great, to good, to absolutely awful.
I am so pleased to see you treating this beef with the respect it deserves. Seasonings & add ons are minimal; just enough for flavor, but not overwhelming.
So many chefs, in making tartare, drown the taste of really good beef under a lot of onion, garlic, & various seasonings. By the time they are done, all you taste are the items mixed in with the beef. My days of eating tartare are over now. Doctor's orders. (Bet he never had Wagyu beef, tho!) But, I would totally take your tartare, just the way it is, make it into a burger & break my diet in a heartbeat!!
Thank you so much for the many new ways you have given me to enjoy food. Pheesao
Hrmmm as amazing as always the way chef Hiro cooks the dishes.Rouses one's appetite.
this was very fun making my mother tried making her own,lol she said I'm going to keep the cooking to you if we cook this kind of stuff.
Man I need hiro’s kitchen nife. Thing is awesome for just about anything
Wagyu the cow that lives more luxurious than me
Tamahagane Then gets sliced up in to delicious pieces (rubs tummy) 😋😋
Yes indeed i wouldn't mind getting sliced up if im fed the best food getting massaged every day have as much sake to drink as i want and have a huge space for myself to call home with all my cow friends arround me
Yeah and lives confined not able to move, in the last months of its life to get fat fast
@@KhanggiTanka they get treated better than the president they get pampered
this guy is amazing i always watch his videos.. from Canada
that 2nd part - the ribeye cap is the best
Good afternoon watching this made me hungry make me want to try make this myself
I'd rather have this than gold anyday!!!! especially prepared by hiroyuki.
im gona have to order a couple of kilos of that meat, im sold after this episode. have a great Sunday. BS Y FP.
Hope you can afford it!
ProCali Adventures most expensive breed of cow meat in the world
Japanese pancake,remember that Hiro and Cameraman.
Hello, I see why you show us how to make it our own way or the way you make it cause 250 is a lot of money by am thankful for you to show me how to actually make at home myself because I know Africa goes into making these dishesI do enjoy watching videos a lot and what’s the name of your restaurant
Never knew you could eat raw beef. I learned something new today
GOOD AFTERNOON
Great video Hiro! I personally might not have minced such beautiful quality beef but I'd bet it tasted amazing!
never tried it but it looked really good. thumbs up.
Love this channel, I just cannot stand the cameraman's voice!!!
I love the channel but it just hit me after so long of watching. What are the subtitles like when Hiro talks on UA-cam? Gold.
I once had that in a fancy restaurant. It is one delicious dish.
I like his cutting techniques
That is a beautiful piece of beef. Very nice work Chef!
You can tell Hiro is excited for this dish.
Thank you for sharing. My favorite UA-cam show!
wow, it looks like it enulsifies as he slices it
That beef is a beauty... And kinda High Society stuff... Was nice to see someting like that. Thanx
The whole dish is RAW
Hiro san! Next time can you do your own version of seafood tacos? It would be awesome
+Hiroyuki Terada - Diaries of a Master Sushi Chef Watched many of your videos. Just wanted to say your food looks absolute fantastic.
great looking good guys, i don't like garlic i'm allergic, would the dish be ok without this ingredient if i add extra spring onion ?
FANTASTIC VID GUYS.
16 minutes for a raw beef. Wonderful
With a Ribeye like that. I don't know how I could possibly stop myself from turning the grill up to the max, and tossing it on each side for 2 min. The perfect steak right there.
Can you actually mince A5 by just squeezing and kneading it? I dont mean if its reccomended, but just possible...
Even raw it looks more tender than my generic budget steak ready to eat ^^
Hiro, what yanagi knife can do besides to cut fish and vegetable? and how you clean the patina from your knife after cut stuff like lemon or onion? how do you take care of your every single carbon knife?
the camera man is simply in love with hiro..
HIRO!!!
Nice videos!
I learn so much watching your recipes, big fan from Brazil! Good Afternoon
めちゃくちゃ美味そう
こんなんビールとハイボールがいくらでも進んでまうやろ…
good afternoon!!nice entertaining chef and cameraman
It hurt to watch that steak get chopped up and the fat trimmed off...
If you suggest they use a cheap piece of meat or pre-minced beef it would hurt more paying you'r hospital check after food poisoning, here they minimize the risk. Also, they said it was too fatty so leaving some more fat would not make it better. Having that said, I would personally take it to the grill.......
I know...I was crying
I feel you. On the other hand, you know Hiro's only gonna make it better.
it hurt me more when he put soya sauce on it i feel like thats too strong of a flavor unless he used authentic real soya sauce n not the chemical created kind. either way i would of liked to try the beef with just a little salt n pepper to get to see what the hype is about.
wrong. there is no such thing as a wrong application unless you're cooking this well done. yukhoe is a great way to utilize it.
Do one of the fish/eastern recipe's from the "Sunday's at Moosewood Restaurant" cookbook! My favorite book.
He said “ya feel me” lol best cook ever
Nice videos and thanks for continuing
Wow that ribeye is like butter
I was thinking the same thing before I even read you comment. That shit was just slicing like butter when he was cutting it with the knife
It looks delicious hiro good job
Looks great Hiro. You have to make the portion smaller to help the price. I have never made this but I would toast those pine nuts to add another important and different layer of flavour. Just my preference.
Great dish. Love watching these videos.
Good Afternoon Hiro San
CM:What are we cooking today Hiro?
Hiro:Good Afternoon
Awesome videos brother, Master Hiroyuki-San
This looks absolutely amazing.
That steak looks friggen amazing!
I'm a pesca-vegan (vegan + fish) so I will never eat this dish. I happily haven't eaten beef in over 15 years, but I certainly liked seeing Hiro do his preparations!
Thank you for finally eating the food
Good afternoon Hiro! Do you have any discount for knifemerchant? What would you recommend I buy for cutting vege and poultry or meet, think I might buy 1 -2 knives. Thanks! Great video btw :)
Looks amazing
watching this while eating a sandwich made out of the cheapest toast, cheapest salami and cheapest cheddar I could find in the supermarket.... and it's my main meal for today.
That's awesome looking. Yummm
Why do you mince such high quality beef? The texture of the beef is better appreciated when you have steaks right?
S0chan but the problem with that is you can't really eat lower quality meat raw like this without much higher risk of bacteria and disease. So that's why the high quality meat is used I think
You do mince high end beef cuts for tartares and other raw preparations. We're talking run of the mill faux-filet though, Never had the chance to cook or taste such a beauty
You're going to the hospital if you make beef tartar with regular mince or low grade beef hahahah
well no its diferent this will just melt , some people say "oh man this just melts on your tongue"and they kinda right but this actually MELTS ON YOUR TONGUE .
so it depends what you like
A5 wagyu beef looks way too fatty to make tartar out of. it depends more which part of the cow you are eating if you are looking to make tartar out of it and not as much on the quality.
Im curious. Can you egg wash it with the quail egg, roll it in panko and deep fry it medium rare or would it fall apart? If you were to deep fry it, what kind of oil would work best for flavor? Im thinking deep fried meat loaf or meatballs with a chance of wasabi and ginger pasta.
Hiro .. You are my HERO .
Looks delish. If I may ask, what are the risks of eating beef raw? and how much would the taste differ from the different qualities and cuts of beef?
I can honestly say I have never seen anything like this before
OMG!!!!!!!!!!!!!!! THAT LOOKS BEYOND DELICIOUS, SO SUCCULENT, SOPHISTICATED, SO SUMPTUOUS, MY MOUTH IS NOT JUST WATERING, I'VE SPRUNG A LEAK!!!!!!!!!!!! 🍴🍷🍷🍴💖
If I'm paying 160 I'm eating the entire thing including my wallet
Master chef Hiro! Another master piece of a recipe... sadly I think I wouldn’t try this one up, I’m not a fan of raw beef. I’m not saying it’s not awesome, but it’s just me, I wouldn’t eat any beef below medium rare. On the other hand, this meat looks so amazingly seasoned that maybe you could do a Burger? 😂 just saying! Good afternoon and see you on the next video! Keep it up
Hiroyuki Terada - Diaries of a Master Sushi Chef awesome! Can’t wait to see the video!
Andy Gomez tell him atleast fucking cook it
Wow! mouth watering😚
OMG THAT LOOKS AMAZING
When you started slicing that meat I wanted to lick the screen. It looks amazing!