Can DR. GUGA Save The Cheapest Tomahawk With Japanese A5 Wagyu Fat?
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- Опубликовано: 11 апр 2023
- #wagyu #wagyua5 #steak
As always, it was a wonderful time spending with my friend Guga from Guga Foods. Be sure to check him out here: / @gugafoods
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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 RUclips.
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
3203 Regal Drive
Alcoa, TN 37701
800-714-8226
www.knifemerchant.com 
Хобби
Chef Hiro always delivers! Amazing sushi, incredible steak and most important the best of friends! Can’t wait to see you soon.
Guga! Thank you my brother…always the best of times spent with you. Yes brother see you soon. ❤️
@@DiariesofaMasterSushiChef unsubscribing now! don't associate with genocidal criminals!
If Brazilians are sent to concentration camps I shouldn't care either, right? POS
@@secretbassrigs🤨
@@secretbassrigs what are you talking about? 0_o
The pic of young Hiro with his Nissan was awesome
Thank you so much…! It seems like just yesterday 😊
Gugafternoon.
That’s is the best…!
Guga is awesome! Glade to see this collab!
@@DiariesofaMasterSushiChef
That is the best, more properly written... 🤣
That you wrote is that's (a contraction of the two words "that" and "is") is the best.
That is is the best...
@@majoroldladyakamom6948 AGAIN!!!!!! ALWAYS nothing positive to say!!!!! Who cares about grammar at this point..! The point is that he answered and had something nice to say! Gotta remember people from around the world that speak many languages are viewing and commenting. This helps the channel become even better than it already is.
HIRO,Hello,gee what an experiment. Looks like it worked,out, GUYA, is something else, , 🇯🇵🇯🇵🇺🇸🇺🇸
Guga’s content is so simple, yet so compelling. Really glad he not only brings people on his platform to give them a bump, but also lends his presence to their platform as well. That’s what RUclips should be all about.
Oh yes…we have been filming together for many years. He is truly a good friend of ours.
Guga does bumps?
Firstly Angel ate greens?!?!?!?! Secondly, the fact that two of my food idols collaborated like this just makes me so happy. I want to meet you both, would DREAM of trying each of their food, but regardless, just want to meet Hiro and Guga (and Angel, you too). This video brings me so much happiness.
Thank you so much for being here. We all appreciate so much 🥰 it’s always a great time with Guga no matter what we are doing.
I love Hiro. I've known for a long time that like myself, he is a Nissan enthusiast and fanboy. Knowing that he is a Z31 guy too (again like myself, I have a 87 Turbo) just is the cherry on top. The most under appreciated Z model in my opinion.
These crossovers are always so good
Yes in the case I need to find the meat expert. Guga!
@@DiariesofaMasterSushiChef I love the dynamic and mutual respect between you guys. Inspirational!
@@MyName-ct3nz Totally agree..! To know that they are awesome friends too.
@@DiariesofaMasterSushiChef Uncle Roger and Guga Foods are "allies". what do you think they will say about Japan when China invades Taiwan? I'm assuming your RUclips producer failed to tell you about the two collaborating together. He really should have if he didn't.
@@stacietagomori634 do you think Hiro was aware of Guga and Uncle Roger essentially condoning the genocide and crimes against humanity happening in China? Did you know?
PRC China is likely to go to war against Japan, when the CCP invades the ROC Taiwan. I highly doubt Hiro would want to appear he is endorsing the criminality and grave threat they pose to his people and country of origin.
Would you?
damn chef Hiro got good taste in cars bro
Thank you so much 😊
cheap meat is not always bad, you just have to have a keen eye for selecting the better ones
So true…sometimes hard to know since frozen for so long.
@@DiariesofaMasterSushiChef With all your knowledge and magic hands... it will always be awesome.
The problem with cheap meat is that people try to cook it the same as high quality meat. If it's a cheap, tough, steak... it's for dicing, slow cooking, and tacos
Whether its Outdoor Chef life or Guga, every Hiro collab is awesome!
Thank you so much…! We love to work with our chef friends. Always an amazing time ❤️
Guga!!! I just got your book!!!! I love this man!! Thank you! Thank you! Thank you!... it's awesome..love that it not only has recipes but it's also a how too...what is what book! Awesome, I wish you much success brother! Cheers!!!
So glad i found your channel through Guga's! You're phenomenal!
Just love both of you but together are amazing!! Congrats and God blessed you all
Hiro is sucha humble man, love seeing this colab. Hope to see more of you two fine gentleman doing vids together :)
Love that you guys love Zs too!! I have a 350z, love her
I really loved the collaboration between two masters. Salute!
That tomahawk looks better than the choice grade ones they have at Walmart lol. The Mexican ribeye they have at my local grocery store doesn't have nearly as big of a spinalis on it or any marbling, but for $6.99/lb all it takes is a little smoke action then 2 hrs in the sous vide and a little butter of the gods after hitting it with the flame thrower and its deeeeelicious
Wow that sounds amazing. I must try like that next time…! But really the steak was chewy.
@@DiariesofaMasterSushiChef thank you so much for the response! It's very humbling. I actually made that steak this weekend, and it was tender enough for everyone, from my 92 year old gpa down to my 5 and 8 year old kiddos. It was the first time we tested out gugas butter of the gods, my kids are addicted to watching and then forcing me to recreate guga's experiments.
And in my humble amateur opinion, the reason your steak turned out chewy is because you cooked it hot and fast like a traditional grain fed ribeye that has a lot more intramuscular fat. From a physiological perspective the marbling process itself is actually the biggest reason why the actual muscle fibers in higher quality beef is more tender. When the intramuscular fat deposits are forming between the muscle fibers it's actively forcing the fibers to separate and then as the cow gets bigger the intramuscular fat is passively tenderizing the muscles as they bulk up because the fat is making the fibers grow further apart from eachother. If the high nutrient diet is introduced only towards the later stages of the animals development the marbling will have a drastical smaller impact on the tenderness of the meat for that reason. That's why injecting it with wagyu fat didn't make it as tender as a real wagyu or even a prime steak, because the fat couldnt force itself inbetween the tight knit fibers.
During the cooking process the intramuscular fat doubles down on creating tenderness because it conducts heat more efficiently and breaks down faster than the other connective tissues and muscle fibers, creating open space between the fibers as it renders. This prevents the muscles from coming together into a constricted mass as the heat causes the fibers to contract. So the standard high temp sear + indirect heat is magic on a higher quality cut because the sear only causes a rapid constriction of a thin layer of the muscle while the indirect heat slowly warms the meat to the core giving the internal fat time to break down faster than the muscle fibers can withstrict. But this method only works because the fibers weren't allowed to grow in an cohesive way due to the fat always being there and weakening the bonds of the other connective tissues. As for the tougher cuts the reason low and slow is effective is because it focuses on the connective tissues between the densely bound muscle fibers instead of targeting the fat. Fat is still essential because it insulates and helps keep the broken down collagen from escaping while also making it way inside as space opens up.
I only recently have access to sous vide, maybe a month, but prior to that I would dry brine the 2-5inch thick Mexican ribeye steaks/mini roast for 12-18 hrs and then season it and tie in shape with some butchers twine and toss it in the smoker at 225-250. As soon as it starts forming the slightest bark I put in my wireless probe and quickly baste it with a mix of roughly 4 parts butter and 1 part of your favorite water based liquid, I like Vietnamese style soy sauce or a little better than bouillon in water the most so far. And Ive also been adding umami mushroom powder to the baste lately, it's addicting. Then every 10 minutes or so I'll reapply the baste to keep the exterior from drying out. Once it reaches 133-134 I take it off and let it rest and cool down on the counter. I'll start up some bacon while its resting and as soon as the bacon is perfectly done I toss the ribeye in and use the bacon grease to get a quick brown crust on all sides. I keep it at the same temp that I cooked the bacon, I learned the hard way that turning the heat up isn't a good idea lol. Then rest 10-15min and slice.
Two of my most favorite RUclips chefs together in one video.
When worlds collide 🥰
Thank you so much 😊 ❤️🙏
That is a very cool color for your Z chef Hiro San also Guga's way of preparing the Tommy same color red as your Z..I own a red 370Z and also i cook my steak just like Guga's?! You all made my day.. thank you!
Thank you so much for being here...! congrats on your 370Z...sounds like a really incredible car!
Nice video, Guga is such a positive person! Keep up the good work guys :) Btw, the song at 9:48 gave me "Command & Conquer Red Alert" vibes! (It is a old computer game)
Thank you so much…! Guga is a great friend and I enjoy to be with him…! He is so talented.
You guys are amazing!
amazing stuff loved the old pictures aswell :DD Hiro looking sharp
Thank you so much! Those photos are very vintage. ❤️
@@DiariesofaMasterSushiChef Sure are! Love the vibe of them they really are a product of their time in a good way! Something to have framed in on a wall :P
How do you know if the fat made it better? The steak looked awesome for sucha cheap price, would have been great to have a control one without the fat.
as you know, fat makes it better, as butter would...
I always appreciate these wonderful collaborations. :D
Thank you so much…I enjoy them too…!
Me tooooo! Da Besses ever!
Always love to see the 2 of you together!
It’s the best time with Guga always!
@@DiariesofaMasterSushiChef I really enjoy all the laughing and joking that goes on with the whole team.
Man, that was a great presentation on that chopping board.
Chef Hiro Collaborating with Guga, how awsome. Thanks for sharing have a good day.
Thank you so much to be here. We have done many with him in the past and they always are amazing times.
Guga looks like he's been... partaking.
I'm salivating just watching this. I'm glad I'm not a friend of Hiro or my body will hate me. Thank you for feeding my eyes only. JAJAJA
Im so happy my favorite people got to cook together so Nice
I really wish you guys had a control steak to compare too. But great video!
Sick video bro! I ABSULUTLY LOVE GUGA AND HIROYUKI, ESSPICALLY WHEN THEY MAKE RUclips CUDEIS TOGETHER!
Thank you so much…! Was a great time with Guga…! Always interesting to be with him.
@@DiariesofaMasterSushiChef your Vida are amazing
Holy moly Hiro, my first car was an 86 Nissan 300zx. Same color with the red interior.
I'm so glad someone said it, I know the juice in a package of meat is pretty gross but washing it off only splatters it around your sink and counter. The juice is still all over/in the meat.
wonderful video you guys, wonderful...
@GuGa I have tried and also bbq on a mesquite grill . Those tomahawks steaks from SuKarne . I got to say it was delicious. I am not saying I am a expert . But I got to thank guga for alot of his videos . They have helped me alot
Thank you for the question....I hope Guga will see it and answer to it too! Guga is the master of grilling though..
This GUY.. What a chef! Love the car. Next level thinking. I was told as a kid always trust a Big Chef.
Hey i just want to say this is an amazing collab
When things are cook to perfection and some love ,you start to enjoy things you usually don't like angel and that shrimp.
Yes…angel is one person who we need approval for.
I love RUclips. Wait long enough, and all your favorite people that make related videos will eventually become friends
Oh yes…this is so natural to film with him. Guga is amazing person.
The new Nissan z looks amazing!!!!
Amazing men teaming up for great content!
These two together isn't cooking, that's edible artistry!!!!
Thank you so much…! It’s always a great time with him. He is a master
No wayyy this crossover is insane!!
Ive only had one. Was an 83 280zx fully loaded. I bought it for $250 in tie mid 90’s . To this day prob still one of my favorite cars ever after owning over 70.
Wow those were very special cars and years. And 70? That is very crazy
I love how hiro is a nissan guy just like me. A while back he a red Nismo R35 and i absolutely loved it! now he has that beautiful Z
had 280Z-78 with side blck stripe bottom door w/spoiler frnt/bck... awesome.
did 2x 130mph,,, to scared to go anymore.
Friggin awesome!! Like collaborating with a Bond villain!!!!!
I've rinsed bone saw fragments off of meat many times.. occasionally, rinsing IS necessary.
Hiro, my friend, g11d aftern11n!!!
Fortunately, there is another fantastic video of you and your friend Guga - that piece of meat looks awesome!!! I'd like to taste it... Cheers from Germany! Happy Easter!!!
❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️
0:00 Damn heart shaped box or what guys.
Amazingly looking good,,, wish we can all taste it, lol.
This is the Food Cinematic Universe!!!!! I never thought that these superchefs would ever cross paths!!!!
Thank you so much…! We have done many with Guga already. Always an amazing time really.
I've never expected a collab between the master of sushi and a (former martial arts teacher) master of meat.
We have done many with our friend Guga. And each video was such a great time with him.
@@DiariesofaMasterSushiChef All Guga collabs are out of bounds!
watch their Collab making a giant lobster roll it's incredible 😂
I wonder if that can help beef here in Colombia. We have Brahman and Brangus meats that are only grass fed without any corn finish. Even the best cut is like eating leather.
Both chef are incredibly skilled, masters in their own right.
Thank you so much. Always a great time with my good friend Guga.
Guga and Hiro legends
Two of my favorite personalities plus sonny from best ever food 😊 both of you should made a restaurant and beat salt bae
Wow! That picture of Hiro with his first gen 300ZX! Sweet car!
Thank you! Yes those were the days when I was a little younger.
East meets west in the best way 😂 love these videos with chef Hiro and Guga
Thank you so much to be here. ❤️❤️❤️❤️
im in yodieland rn and the cooking of the meat was mesmerizing cheers my friends
fulcrum, come in
@@cameron5249 I just hit the penjamin going to penjamincity yuuuuhhhhhhhh
That’s amazing!!
Hiro is a legend!! Boy only if he a iron/master chef, my mane opened a turbo Z back in the day lol. WANGAN MIDNIGHT lol
I need to try that sauce. What would you call that, a honeyed teriyaki with shrimp? Looks so good, I'm salivating just imagining the flavor.
Thank you for watching…! Yes like a teriyaki sauce surf and turf. But on a budget lol.
Amazing chef
Thank you so much 😊
Thank you all for the video and as always keep up the great work 👏🏻👏🏻👏🏻
Wish you bought 2 tomahawks! It'd be interesting to see the comparison btwn the actual product and the one with improvements
OH yes.....we wish we did too...but the great think is we will do this again soon...! Thank you
Great taste in cars Hiro san!
Legend meet my hometown hero steak master Guga. Awesome
Good afternoon 😃
Epic crossover!
Thank you so much…!
Love them both!
Thank you so much. Good afternoon…!
O único canal que eu paro o que estou fazendo para assistir. Fez parte da minha infância ! BR ♥
Oh wow that spinalis looks incredible.
Legendary combo!
Thank you so much…! Guga is the man
What was the song they used when the steak was cooking?
Daaaamn Hiro you got the new 400Z? Japanese represent!
Best cross over!
I love the young saying “let’s go” being used so much
it's weird seeing guga eating the end without the funny edits lol.. still great content
I'm imagining a Guga-Hiro collab at Kochi. That would sound amazing.
That would be so amazing.
Manuka is very hard to harvest is why its so expensive and rare. Surprised Charles, Hiro and Guga didn’t give specifics.
Yes…it was so new to me and Charles. I didn’t do research which was a mistake.
@@DiariesofaMasterSushiChef The blossoms that create Manuka honey only exist in two places in the world, some in New Zealand and the biggest source Australia. Down here it's common in every supermarket but still much more expensive than regular honey. We also have different ratings for how strong it's methylglyoxal (MGO) is. The higher the MGO the more rare and expensive it is.
6:25 its probably "USDA INSPECTED" which is below Choice
Two of my most favorite food channel together.
Thank you so much…! Guga is the man.
I wanna see Hiro, Guga and Uncle Roger do a collab video lol
Those Wagyu beef bits would go great with a ginger glaze!
Yummy…! That sounds amazing too…!
Teriyaki shrimp on steak. Yum! 😋
angel shows up at the end with a fork but still wearing the nitriles. need to see the a5 trimmings + mayo 😋
Guga you always say Let’s Do It!
Yes that’s the right words..!
chef is about that life, nice z
Thank you so much. The car is amazing really. So balanced and very powerful.
to bad you didn't have a control steak to compare too. that looks so good
That is true. We must try it again ❤️
actually injecting length wise creates longer cavities and as you ease the syringe out it back fills with the fat. several passes this way and a counter pattern would have yielded far better result throughout the muscle structure of this rougher quality steak. ;)
new Nissan amazing
Hiro, you're the man and also shoutout to the camera guy :-) I've been watching your videos for about 4 years a Caucasian guy from Texas but I love my own sushi and sashimi. I appreciate your guys videos
Yes....Hiro is the best and his "CAMERA MAN" is so talented. Check out Hiro's second channel (Hiroyuki Terada Channel チャンネル)to see how he creates simple home cooked dishes in his own kitchen! 😁
Tallow is gold. It is a flavor enhancer for all kinds of stuff from soups to French fries... I fry my fries in pure tallow I make myself. It's what McDonalds use to use it years decades ago and was the secret to their awesome fries. They are nothing good like they use to be and tallow is very healthy. They came up with these lies that it and stuff like coconut oil was bad but it's great for you. I think they even outlawed coconut oil in stuff or selling it a whole lot of years ago then they brought it back.
If guga and hiro go half in a restaurant forget about it. Game over
It's a bit funny because guga took some salt bay abits when cutting.Very nice video, I wish i could eat with you guys. I keep wondering stil, i know the shrimp onion garlic preparation was for umami, but dont the shrimp shells crunch too much when eating?
Thank you so much! The shrimp add some texture and umami too. It was good but steak still too tough…
It's nice to see them do a cheaper steak and not always Wagyu A5,000,000,000 - Great video
A much simpler and easier method is using an old school larding needle, something that has been relegated to the backwaters of classical French cooking technique, but something we old retired cooks remember.
OOOOOOO That new Z is BEAUTIFUL.
Thank you so much. It’s a beautiful car…! And so fast.
I know the royalty free link is down there but has anyone got the actual name of the track used in the opening?
That steak looks mouth watering and soothing though $23 is the price of a full goat in my country great hobby gents enjoy every minute of the video 👌
well, this is FLorida, US. prices are different in other country'.
My favourite honey is Miguel's from Pahrump NV. It's like brown sugar. He has a converted food truck style establishment you pull off the freeway to get there. He doesn't sell on line but you can call to buy. I have been buying since 2014.
Sounds yummy 🤤
Just a crazy thought - what if you just pierced the steak with a lot of small holes then dunked/soaked/marinated it in wagyu fat for a little before putting it on the grill?
Oh wow…I love that idea even more. I will try that next time. Thank you!