Good afternoon! I can't wait to make this myself. I wish I could afford the caviar, I've always wanted to try it! I would love to watch you guys reviewing the cheaper caviar you can find, and maybe use it in sushi!
Another excellent video. I will be on the look out for this short rib and make some at home. Ginger and sesame seeds in the rice? Looking forward to it. I'll never become a master, mostly because I don't have the dedication for it in this lifetime, but making sushi, for me, has always been fun and while I'm still new to it, I will continue to get better just by watching you. Thanks again to both of you for providing us with a great video...and for making me hungry. Konnichiwa, Hiro-san!
Hey Hiro! Finally got to use my Minonkuni Matsu Yanagiba Blue Steel! Saved the video for my #500. THANK YOU 📣 so much for turning me on to such a nice work of art blade and also to Catalina Offshore for the fish! The Salmon was nothing short of PHENOMENAL!!! It's all I will be able to talk about until I have some more shipped to me!
I do not eat most Seaford, and allergic to large amounts of soy, you food is always beautiful to look at regardless what you put on the plate. My mouth always begins to water while looking at your art, I truely wish someone would hurry up and invent smell & taste a vision. One day I'll just have to take a road trip from Daytona Beach and eat at your restaurant. Thank you starting to interact with the camera more, and thank you dear camera man.
@@vaazig The problem is what do you do with the rest of it, especially if you're a bachelor living alone? I buy a can of salmon roe and make this... OK, now what? That stuff goes bad and I don't want sushi every day. That's prolly the number one thing preventing me from making most of Hiro's stuff, however easy it looks.
Black caviar (lump fish) at Jewel or safeway is about $8 for 2oz. Once open refrigerate, you have 2 weeks to basically use... Make this, then sushi, tempura and snack on it w some crackers (not saltines) through a 2 week span. You get what you pay for but all in all it works well (yes I'd rather have masago or something pricier but that's what we're trying to avoid).
Good Afternoon Chef Terada, that beef sushi looked delicious! I am going to make the rice after ri sing it five times and cook for twenty minutes how much sesame seeds do you add? And do you toast the sesame seeds first? And how much sesame oil do you use and how much ginger goes in the rice? Thank you for your advice.
I am very interested in that variation on sushi rice - I especially like the use of yuzu juice and the fresh ginger. Might I ask you to give the recipe for that at some point? Thanks.
i am from oklahoma in the heart of beef country. i will look for these ribs and give this a try. simple food is the best! thank you. p.s. i used to love the videos you made in the restaurant and still miss the atmosphere. i dreamed of eating there someday. do you still create food for the public?
I tried something similar once but without the high end seasoning. I just used paprika powder and went nuts with table salt, tasted magnificent. Put as much salt on this as you can, it just tastes better.
People compare this cut of shortrib to wagyu because of the marbled appearance, but it's only when raw that it has a resemblance. Shortrib fat is much more dense and full of cartilage than wagyu. I'd for sure still eat that though.
Theres nothing I want more in the world than to know what the man behind the camera looks like. From his voice I could see him looking so many different ways lol
Hiro, my friend, g11d aftern11n!!! No more words - I'm speechless... you are simply the BEST... thank you for sharing! Which knife did you use today? 🍣🍣🍣🍣🍣🍣🍣🍣🍣🍣🍣
Poor man’s wagyu indeed. Short rib does a decent job of emulating real wagyu, but the buttery effect doesn’t quite feel the same. The key difference between rib and wagyu is that the marbling in wagyu is more homogeneous. it more evenly covers the meat. Nice vid as always.
Guys i already know that you live in miami, just curious i wanna try my take on a sushi recipe like this where in miami do you find this kind of cuts i wanna head over there and purchase it thanks. P.S. great videos the food literary pops through the screen.
Good afternoon, Hiro-san, on behalf of hobo-nation and broke-ass people, thank you for another great recipe! Can we replace ikura and caviar with ketchup and mayonnaise? :)
Good Evening guys. Where in Miami are you buying your Tuna and other Fish for your sushi. I don't live far away and really could use a good place to buy some fresh fish.
@Hiroyuki Terada Guga's phrase 'i know it doesn't look right now's only applies with 'sous vide' foods. You are free to adapt, in my opinion. G88d aftern88n, SAIKOU anaaaa.
The texture might be tougher because of how Hiro cut the meat today. He might want to cut it 90degrees against the grain, instead of what he showed in the video. The longer the muscle fibres the tougher the meat can feel, also the shorter the fibres the more tender it is to mouthfeel.
Cameraman: It doesn't look that good right now, but watch this.
Guga: oof
🤣🤣🤣
Absolutely love all of your videos 😍. Thanks for being one of my binge channels lol (one of my favorite too)
CameraGuy: The Night King is coming today!
Hiro: Good Afternoon
Melisandre: Hiro is the chief who was promised
The show will finish while it is still on top!
Good afternoon! I can't wait to make this myself. I wish I could afford the caviar, I've always wanted to try it! I would love to watch you guys reviewing the cheaper caviar you can find, and maybe use it in sushi!
All of those ingredients working together to create an amazing culinary experience! Awesome Chef Hiro!
Hiro! u should make traditional Japanese sushi one time, u got a good camera man to make the video..lol
That was such a perfect scene. Haven’t been on my computer for a while but love coming back to your videos
Good afternoon, you make the best sushi
Another excellent video. I will be on the look out for this short rib and make some at home. Ginger and sesame seeds in the rice? Looking forward to it. I'll never become a master, mostly because I don't have the dedication for it in this lifetime, but making sushi, for me, has always been fun and while I'm still new to it, I will continue to get better just by watching you. Thanks again to both of you for providing us with a great video...and for making me hungry.
Konnichiwa, Hiro-san!
Hey Hiro! Finally got to use my Minonkuni Matsu Yanagiba Blue Steel! Saved the video for my #500. THANK YOU 📣 so much for turning me on to such a nice work of art blade and also to Catalina Offshore for the fish! The Salmon was nothing short of PHENOMENAL!!! It's all I will be able to talk about until I have some more shipped to me!
Good Afternoon!!! I love your channel!!!
Good Afternoon, another great treat from the Master. Thank You Hirosan
This is my favorite channel
Guga if you see this watch 5:19 That's for you ☺️
Beautiful marbling 🤤😍
i've been cooking a ton of poor man's wagyu recently after seeing your first video on it. i can't cook it any other way now!
Keep up the great videos huge fan for a long long time
Love your videos 👌🏽
Clicking this at 4 in the morning was definitely a mistake. Salivating so hard right now....
love the reference... =D souv vide everything!
I do not eat most Seaford, and allergic to large amounts of soy, you food is always beautiful to look at regardless what you put on the plate. My mouth always begins to water while looking at your art, I truely wish someone would hurry up and invent smell & taste a vision. One day I'll just have to take a road trip from Daytona Beach and eat at your restaurant. Thank you starting to interact with the camera more, and thank you dear camera man.
Poor man’s wagyu but there is caviar and ikura. However I enjoy watching him make sushi, cutting the lobster and his cutting skills are wonderful.
You ly Lee
You can buy Salmon roe cheaply as well
@@vaazig The problem is what do you do with the rest of it, especially if you're a bachelor living alone? I buy a can of salmon roe and make this... OK, now what? That stuff goes bad and I don't want sushi every day.
That's prolly the number one thing preventing me from making most of Hiro's stuff, however easy it looks.
Black caviar (lump fish) at Jewel or safeway is about $8 for 2oz. Once open refrigerate, you have 2 weeks to basically use... Make this, then sushi, tempura and snack on it w some crackers (not saltines) through a 2 week span. You get what you pay for but all in all it works well (yes I'd rather have masago or something pricier but that's what we're trying to avoid).
@@nahor88 just buy more money first
Ahh, my mouth was watering. Best
3 pieces left. Hiro left some for me to try😀
ANOTHER VIDEO WELL DONE!
Good afternoon, Chef Hiro! You are awesome!
Good Afternoon Chef Terada, that beef sushi looked delicious! I am going to make the rice after ri sing it five times and cook for twenty minutes how much sesame seeds do you add? And do you toast the sesame seeds first? And how much sesame oil do you use and how much ginger goes in the rice? Thank you for your advice.
Hey, you guys should revisit the Katsu Sando but make it with the short rib. I'm curious as to how it compares to the original!
I am very interested in that variation on sushi rice - I especially like the use of yuzu juice and the fresh ginger. Might I ask you to give the recipe for that at some point? Thanks.
This chef is the one I would go to for my first raw fish tasting. I trust he would know what to introduce newbies to.
Watching.
Good afternoon!
Hahaha the Guga line, very nice!
Good afternoon, Hope you have a great day thanks for the video it looks good.
Imma simple man, I see Hiro making sushi I click like. 👍👍Also Good Afternoon!!
Wow 😮 yummy 😋 ......torched the tender meat 🥩 delicious 😋
Semplicemente bello e buonissimo. Grazie Hiro.♥️
In italia non abbiamo carne così.😿
Looks so tasty 😊 need to do that one day
Do you just substitute yuzu juice for rice vinegar? Do you cook with yuzu juice or add it afterwards? Thank you! :)
AMAZING! 😎 #1 AT EVERYTHING!
You make me remind of the time I lived and worked in Japan
Is no one gonna talk about how soothing the cameraman's voice is??
🤤🤤🤤 oh man that looks good. Good afternoon everyone
Yummy! Cheers for our great health!
Beautiful cut of meat, especially so nicely marbled. Great for stewing, currying, grilling and it seems torching too 😊
u guys should make a vid for rice dishes of rice only, like different ways to make rice taste flavorful etc. w/seasonings based type
i am from oklahoma in the heart of beef country. i will look for these ribs and give this a try. simple food is the best! thank you. p.s. i used to love the videos you made in the restaurant and still miss the atmosphere. i dreamed of eating there someday. do you still create food for the public?
Does that mean Guga can say "Good Afternoon" in his videos now?
😂
❤️❤️❤️ guga reference is fire 🔥
I tried something similar once but without the high end seasoning. I just used paprika powder and went nuts with table salt, tasted magnificent. Put as much salt on this as you can, it just tastes better.
lets call it Salt with Wagyu flavour XD
wonderfull so good! wow
Yummy yummy wagyu sushi 😍😤🤗👌👍👏👏👏
Nice video!!! Can you tell me what kind of knife is that? And also what kind of torch you guys use thank you
People compare this cut of shortrib to wagyu because of the marbled appearance, but it's only when raw that it has a resemblance. Shortrib fat is much more dense and full of cartilage than wagyu.
I'd for sure still eat that though.
Theres nothing I want more in the world than to know what the man behind the camera looks like. From his voice I could see him looking so many different ways lol
Deeeelicious!!
HAHAHAHA "it doesnt look that good right now but watch it" this gt me! XDDDD
Hiro, my friend, g11d aftern11n!!!
No more words - I'm speechless... you are simply the BEST... thank you for sharing!
Which knife did you use today?
🍣🍣🍣🍣🍣🍣🍣🍣🍣🍣🍣
Good afternoon . Not a day goes by without watching Hiro san
Arigatou..!
Wish I lived closer to Miami I would love to eat a meal prepared by Hiro.
FROM GUGA'S CHANNEL WITH LOVE!!!
Poor man’s wagyu indeed. Short rib does a decent job of emulating real wagyu, but the buttery effect doesn’t quite feel the same. The key difference between rib and wagyu is that the marbling in wagyu is more homogeneous. it more evenly covers the meat.
Nice vid as always.
Chef hiro, do you put sesame oil on a5 wagyu before using the torch?
Looks good
so so good!
Hiro is more then a cook he's a culinary artist 💕
@@DiariesofaMasterSushiChef ahhh i love you❤
Good Afternoon. Hiro
It looked delious
I was gonna say does Guga get to say Good Afternoon
Well, that looks good
Cheers from Brasil o/
Looks amazing not sure about the caviar I've never tried it before
Btw, do you have any videos where you make you Kochi style sushi rice? I thought it was in a past video but couldn’t find it.
I think I’ve gotten better at rolling sushi by watching hiro!👨🍳🔪🍣
What technique are you using to mold the rice for sushi? Are damp/wet hands necessary?
Mouth watering.
All hail to chef Hiro 🙌
Camera Guy: Its the apocalypse and there are zombies threatening to take our wagyu beef at our door!!
Hiro: Good afternoon
Good afternoon Hiro and Charles!
"I'm going to charge you waygu prices" hahahaha
Hey Hiro, you have a great beginning catch phrase, but maybe you could use a great closing phrase as well. Maybe Good afternoon in Japanese?
Saiko good afternoon!
Have you been to Meat & Bone?
Let’s Do It !!!!!!
Guga is the man
Hi from Los Angeles amigos 👌😉🍺🍻🍺🍻🍺
chef.. i need your recipe of sushi rice..
Love the Guga shout out
Where can I buy this online and have it shipped to me?
Enjoy Hiro San🙏🏻
I want just the rice and caviar.😂😂😂
What brand of the torch are you using? Please advise me. I would like to have one for cooking beef sushi!
Skye iwatani torch
Can't wait for Guga to try this out.
Guys i already know that you live in miami, just curious i wanna try my take on a sushi recipe like this where in miami do you find this kind of cuts i wanna head over there and purchase it thanks. P.S. great videos the food literary pops through the screen.
@@DiariesofaMasterSushiChef thanks much appreciated
5:43 Hans, get ze Flammenwerfer
I liked everything but the rom com slow motion climax scene music
Good afternoon, Hiro-san, on behalf of hobo-nation and broke-ass people, thank you for another great recipe! Can we replace ikura and caviar with ketchup and mayonnaise? :)
Hirosan, can you tell us about the yukudosho, ikura; what is it, is it fishy?
Bone spoon with the caviar. That's proper right there.
Good Evening guys. Where in Miami are you buying your Tuna and other Fish for your sushi. I don't live far away and really could use a good place to buy some fresh fish.
i love the way he dyes his hair once in 3 months
Nice title
Where you get those short ribs from? I’ve checked at least 10 different markets in my area. WA state.
Frankie Lozano I can’t find short ribs that look like that, either, in N. Michigan.
@Hiroyuki Terada Guga's phrase 'i know it doesn't look right now's only applies with 'sous vide' foods. You are free to adapt, in my opinion. G88d aftern88n, SAIKOU anaaaa.
The texture might be tougher because of how Hiro cut the meat today. He might want to cut it 90degrees against the grain, instead of what he showed in the video. The longer the muscle fibres the tougher the meat can feel, also the shorter the fibres the more tender it is to mouthfeel.
Look good but the song makes its sad