Dry Aged Steak Sushi Roll - How to Make Sushi Tutorial
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- Опубліковано 20 сер 2019
- how to make sushi presents, dry-aged beef sushi roll, with caramelized onions, see the caramelized onion video here • Why I cook my onions f...
equipment used:
- sousvide machine: geni.us/sousvidessupreme
- rice cooker: geni.us/zojirushiinduction
- hangiri: geni.us/hangiri
- rice paddle geni.us/ricepaddle
- ironwood cutting board: geni.us/ironwoord
- special plastic rolling mat:
- Miyabi slicer: geni.us/miyabislicer
- miyabi yanagiba: geni.us/yanagiba
- santoku: geni.us/santokuknife
sushi rice recipe, www.makesushi.com/how-to-make-...
simple rice recipe:
- 600ml washed sushi rice
- 660ml water
- 1 piece kombu seaweed
seasoning mix (for the above rice only use 120ml of below mix):
- 200ml rice vinegar
- 90g sugar
- 20g sea salt
- 1 piece of kombu
ingredients for the sushi roll
- dry-aged beef (50+ days matured) cooked at 60ºC for 30-40 min until the internal temp in 60ºc or 140ºf
- asparagus
- caramelized onions, see here: • Why I cook my onions f...
- wasabi
- ripe pear
- mustard
- salt
- nori seaweed sheets
- 100g cooked and seasoned sushi rice, recipe on my website or check out this sushi rice recipe video: • How to Cook Sushi Rice...
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And sushi
🍣
Sushi 🍣
How To Make Sushi is gonna hit 1 million subscribers in 2 months or even less!
Reminds me of the Big Bang Theory episode where Penny takes her mother-in-law from rural Texas to a Sushi bar for the first time. When asked what she thought of sushi she replies, it's good. Would be better if it was beef, and cooked!
I like this video . Sushi roll and rice is next .....Thank you
Wow this looks amazingly weird! I really miss these kind of videos about different types of sushi ^^ as usuall, a very good video!
Looks great chef
Too cool.
I've been doing a cheap sues vide latey with a styrofoam container and a thermometer. I'm going to have to upgrade to do this one, I think.
Cheers mate! Love your videos!!
Thank you very much!! 😄
Looks amazing! I'll gladly forward that to a friend down in Duisburg. She's a great sushi fan and she can't have any seafood anymore since a food poisoning. Also to my friend down under. Since I'm planning to visit her this fall (her spring): this looks like a nice thing to cook together!
I'm cooking my beef sous vide at 55°C. And then I'm searing it with (no joking) a weed burner. It's (sadly) 2,5 ft long. But it's still possible to handle it. And it provides a 1000°C flame, which is perfect! I used to use a soldering torch, which only provides some 650 to 700°C. In result it takes too long to create a good crust: the heat penetrates the beef too deep, overcooking the outer area.
Finally, I'm gonna add 2 links here to other channels. With a strategy in mind, to help your channel grow. As well as I will place the link to this video there. The strategy is to make people say: "Wanna get information about sous vide or sushi? Go to "How To Make Sushi! You'll often find even more information in the comments below."
My best example is the recipe for fried yuca from chef John (who lately cracked the mark of 3.000.000 subscribers: in the comments below, people from literally all over the world added, what brine they use to cook their yuca (maniok or cassava is the same). Even added complete recipes. You click on one recipe. And find about 15. All about the same topic! What a good reason, to click on more recipes from that same channel. So here are my links: Guga from Florida, US, has a channel called "Sous Vide Everything". A tenderizing experiment of him (O.K.: this one is from his other channel: "Guga Foods"):
ua-cam.com/video/eWExOPF0bp4/v-deo.html
Another example is sushi chef Hiroyuki Terada.
ua-cam.com/video/pOF2gM8zBV8/v-deo.html
Greetings from the far north of Germany!
Very good making sushi rice,
and i think this is base, for to make good sushi.
Very very good making, like japanese master!
интересная композиция,обязательно попробую!спасибо за хороший контент
Bon appetit and thanks for the good spirit Егор @Зуйкин
Егор Зуйкин/Приятного аппетита и спасибо за добрый дух Егор @Зуйкин
Егор Зуйкин
That looks so good!
Thanks for liking the video @Nonum, also please take a second to share the video.
Wow should be very delicious👍👍👍
Look amazing 😍 thanks chief
Thanks for the positivity @Thong Kompheak
Very nice
I'm glad you enjoyed it @ Poonam smart kitchen
Mouthwatering. Best
Bon appetit @TOM M,
I remember watching this channel a while ago because my dad told me to watch educational videos so i just watched this
I noticed you cut the steak along with grain. As far as I know, that will make the steak tough and chewy, so it’s best to cut against the grains. Correct me if I’m wrong.
Wohoo!
Thanks for the positivity @Norph, if you could please share this video.
I don't like asparagus, so can't eat these, but I still very much enjoyed this video. Tfs.
I'm happy you enjoyed the video @GrumpetteJV
Nunca vi um sushi desse no Brasil 😂
Have I missed the spot where you told us how long have you cooked your meat in the 60º C (140º F) bath?
damn, yes you have to cook it until the internal temp hits 60ºc which for a piece of meat like that is about 30-40 min, should have included that in teh video, will write it now in description
thanks for pointing that out Tabaks
So good 🤪
Thank you Carmen!
Are you planing to cook this recipe?
@@MakeSushi1 oh yes
HEEEEE'S BACK
Yes, I'm back again David
Whats a good sushi recipe for a birthday party?
for fun a sushi cake: ua-cam.com/video/THhezxB6o1w/v-deo.html
otherwise, make a couple of canapes like these fried tuna tartar bites: ua-cam.com/video/MocggIqifNs/v-deo.html and some of these sushi bags: ua-cam.com/video/pb5PFU0ejkI/v-deo.html and lastly some sushi balls: ua-cam.com/video/na9LDQIrPZs/v-deo.html
when in doubt keep things simple maybe just make one or two of the above.
Any sushi is fun sushi for birthdays! 😀
How To Make Sushi thanks he may be allergic but it's worth it
lovleh
I'm happy you enjoyed the video @Basingstoke Dave
hi
what do you mean 600ml rice, how much in grams
please
I do “ml” for rice because you I’m always making sushi rice and its just quicker to work with rice volumes I know it may seem strange but it works very well, just give it a try.
Well this is also pretty much differend kind of sushi.
Some european style adaptive =)
Lmao I thought there was a price of popcorn on top of each of the rolls
Why would you cut off the bone before cooking? The bone adds so much flavor to the rest of the meat. Shouldve cooked it sous vide then remove the bone
I see your point, i did it because i had some issues sometimes with bones and sous vide bags, sometimes they can puncture the bag.
But you are very right with the whole flavour aspect.
I think I'd like my beef more on the medium rare side personally
Can you make me one please
of course Michael, what address shall I post the finished steak sushi roll to?
😂
Looks good, thanks for sharing. However, I find the steak way over cooked for a sushi roll... 😱
On ne trempe jamais le riz du sushi dans la sauce soja mais lors de sa préparation il faut tremper ou humidifier la viande ou autre aliments sauf le riz et nori dans la sauce soja
Steak = beef = end of amazone/rainforest = oxygen
I got some bad news for you amazon rain forest is on fire and will probably burn away in our life time, as it becomes smaller it becomes less moist which will allow wild fires to spread quicker
Id love to try eating that but you couldnt pay me to disrespect aged steak meat by wasting it on a sushi roll masked in the many flavors placed in & on the roll. Wasabi & rice vinegar have no place in my mouth when its aged steak time let alone the many other flavors like pear. The steak gods have spoken. BLASPHEMY! lol
Well this is also pretty much differend kind of sushi.
Some european style adaptive =)
Well this is also pretty much differend kind of sushi.
Some european style adaptive =)
@Das Huber =) sometimes buying too, sometimes do by myself) i am cheif ;)