I love salmon! All your salmon episodes! I’ve never cooked it with corn starch before so I’m definitely going to try this with teriyaki next time. Thanks Hiro for the inspiration for all things seafood, especially salmon!
Your Videos are AMAZING!!!! Like you explain so well ... every food looks good... your technique are amazing and what a great Chef !!! He deserves an award ...
Simple, classic. I enjoy all your videos. They're informative and fun. I like Hiro's honesty when tasting. If the dish could be improved a little next time, he says so. You guys are great. Thanks!
Hiro San, wow this looks so good I’ve never been big on sauce but this really looks lovely. Omg give me more rice. Thank you so much now that skin with rice oh my goodness.
Thank you so much for this recipe. Beats all the other recipes for this, including all the Gordon Ramsay ones. I finally got the crispy skin on the salmon after trying for so long and failing. AWESOME.
The Santa Barbara Fish Market has the best wild salmon that is sushi grade. As long as they have it in stock. The market is on the dock and they get lines of people. They serve Uni as its still moving. Great place.
I wanna work as a commis chef for you so bad I’ve been cheffing for years and there’s still loads I don’t know and to work with this amazing chef it’s my biggest dream
I like the Idee to mix salmon with corn starch, I do not now this, I will try it and it is a realy easy but effectful dish, quick and delicious, great, I have the ingredients at home, I am happy to try this recipe
That is the wellness I cook my Walmart frozen/defrosted salmom in vacuum pack. I wish my local Japanese fish market had salmon collars this week. Can you cook up salmon collar ribs? Coller cut in half to make 2 ribs. Bbq salmon ribs would be a great treat. I will definitely figure it out myself, but would love to see you do it first.
Beautiful plate with a colorful and very healthy leaf underneath a heavenly piece of Salmon cooked to perfection. Simple recipe perhaps. The recipe started with the plate and the leaf. :) Hiroyuki Terada is the master of presentation.
Great technique. Cornstarch is a good trick for sauce adhesion as is the low heat. I've always neglected to use starch in my salmon teriyaki and I always felt that it never had sufficient teriyaki sauce flavor.
It’s just salmon, corn starch and teriyaki sauce (He made 5 video of teriyaki sauce, the simple one is the 1) In that video he used : - 32oz of mirin - 32oz of soy sauce - 24oz of sugar - 8oz of honey He boiled the mirin, then add soy sauce, he boiled it then add sugar and honey, mixed it well and reduced it when the sauce has a great texture
He has posted several videos (I think 5 in total) that you can Google on how to make homemade teriyaki sauce... (ranging from one using simple, easily available, ingredients he grabbed at Walgreens, on up to old school style - hope that helps).....
Chef .. i am amazed the way you teach .. i am a chemical engineer, busy cooking cheminals , petroleum etc ... but cook as a hobby .. cooking is stress burster
I love hiro and his cooking but it looks like my guy needs a new skillet with a flat bottom. I'm unskilled in his methods of cooking but I wonder what hiro-san could do with a good cast iron skillet
I found a low carb teriyaki sauce and I make it that way but without the cornstarch and finish it in the oven until I get a 160 F internal. I like the fish cooked through. 👍
My husband loves this menu when we at a Japanese restaurant he always orders this menu. I will try it at home. Enjoy.
Ooohhhhhh hiro-san. That looks absolutely beautiful!!!!!!! I love salmon teriyaki
@@paprpullr ...................yes..............yes she would...........
I love salmon! All your salmon episodes! I’ve never cooked it with corn starch before so I’m definitely going to try this with teriyaki next time. Thanks Hiro for the inspiration for all things seafood, especially salmon!
Amazing chef Hiro I love this😁
Your Videos are AMAZING!!!! Like you explain so well ... every food looks good... your technique are amazing and what a great Chef !!! He deserves an award ...
Got really motivated by watching this - thanks a lot for sharing!
Great music choice some nice trance
I love how you guys interact with each other. Phenomenal channel!!
That salmon teriyaki looks so good. I hope you and your cameraman have a good afternoon. Cheers, Chef Hiro!
That salmon is beautiful!
Simple, classic. I enjoy all your videos. They're informative and fun. I like Hiro's honesty when tasting. If the dish could be improved a little next time, he says so. You guys are great. Thanks!
Hiro San, wow this looks so good I’ve never been big on sauce but this really looks lovely. Omg give me more rice. Thank you so much now that skin with rice oh my goodness.
Thank you so much for this recipe. Beats all the other recipes for this, including all the Gordon Ramsay ones. I finally got the crispy skin on the salmon after trying for so long and failing. AWESOME.
The disrespect of flip throwing that salmon skin on the side... That's the best part
Who knew such a simple method would produce such a well rounded flavor! Made this dish tonight and it was a hit with the kids they even ate the skin 😅
Beautiful as always Hiro. Great job
The Santa Barbara Fish Market has the best wild salmon that is sushi grade. As long as they have it in stock. The market is on the dock and they get lines of people. They serve Uni as its still moving. Great place.
Hiro's an honorary Faroe Islander
I wanna work as a commis chef for you so bad I’ve been cheffing for years and there’s still loads I don’t know and to work with this amazing chef it’s my biggest dream
You should totally do a video called "Master Sushi Chef Reviews Different Teriyaki Sauces"
Amazing as always nuff said
Thank you so much chef🙏😍
I like the Idee to mix salmon with corn starch, I do not now this, I will try it and it is a realy easy but effectful dish, quick and delicious, great, I have the ingredients at home, I am happy to try this recipe
That looks so yummy!
Beautiful! Do you know how long you’re supposed to cook the salmon on each sides?
That is the wellness I cook my Walmart frozen/defrosted salmom in vacuum pack. I wish my local Japanese fish market had salmon collars this week. Can you cook up salmon collar ribs? Coller cut in half to make 2 ribs. Bbq salmon ribs would be a great treat. I will definitely figure it out myself, but would love to see you do it first.
Always on point
Beautiful plate with a colorful and very healthy leaf underneath a heavenly piece of Salmon cooked to perfection. Simple recipe perhaps. The recipe started with the plate and the leaf. :)
Hiroyuki Terada is the master of presentation.
"master"
Amazing recipe - unseen!
Beautiful dish
So simple can't wait to make this
Great technique. Cornstarch is a good trick for sauce adhesion as is the low heat. I've always neglected to use starch in my salmon teriyaki and I always felt that it never had sufficient teriyaki sauce flavor.
Please make some Korean fried chicken
Don't you mean korean fried children?
i cannot watch it when i am hungry 😋
ARIGATO GODZAIMAS !!!
very good recipe
I’m going to try this for dinner! Thank you!
There is ONE word common to every language on Earth (AFAIK): MMmmmmmmmm!
Guga says make sure you salt and pepper all sides for proper seasoning. You should remember your friends advice.
Great job 👏🏾
How do you prevent the unside from being undercooked here? its a fairly thick piece.
What’s that leaf at the end of the video garnishing with what leaf is that
Thumb up Nice one gogo amazing video 📹 👏
OOOOO.....beautiful.
do you mind put a list of the ingredients? I can not understand all the ingredients, thank you in advance love your videos
It’s just salmon, corn starch and teriyaki sauce
(He made 5 video of teriyaki sauce, the simple one is the 1)
In that video he used :
- 32oz of mirin
- 32oz of soy sauce
- 24oz of sugar
- 8oz of honey
He boiled the mirin, then add soy sauce, he boiled it then add sugar and honey, mixed it well and reduced it when the sauce has a great texture
How long is the salmon in the pan??
Amazing as always! Thank you from England!
Ti leaves grow in Florida? Wow. I thought only in Hawaii I’d see them.
DAYNA, yes even the red verity ‘TI’ plants do grow in Florida , look for a plant in a garden store ,, cheers 🇺🇸🇺🇸🇺🇸🇺🇸
How long do you cook per side?
Can you give a charcoal grill recipe for fish? Thanks
Hi from dubai
HIRO, looking really good , yes I eat the skin , but my wife hates it, good salmon , , cheers 🇯🇵🇯🇵🇺🇸🇺🇸
ヒロさんどうやって照焼ソースをつくりますんですか?
Is that just plain cabbage thinly sliced?
Where do we find the ingredients for the teriyaki sauce? There's no link or information about the sauce you use here.
MMLSO Chef! I learn a lot from you. Thank you for always sharing your techniques and your delicious recipe!
Of course I have avocado oil at home. I store it next to banana oil
teriyaki sauce number 3, 4 and 5?? :)
9:05 uhm no it depends what the customers want. most cooks hate overcooking meats and fish.
You can buy that salmon at LIDL US, Eastcoast!
I would love to see how you make the Teriyaki sauce, Hiro san!
He has posted several videos (I think 5 in total) that you can Google on how to make homemade teriyaki sauce... (ranging from one using simple, easily available, ingredients he grabbed at Walgreens, on up to old school style - hope that helps).....
Was the name of the skillet you're using
Always makes my day
was the salmon scaled?
What do you guys like more ocean trout or salmon?
Chef .. i am amazed the way you teach .. i am a chemical engineer, busy cooking cheminals , petroleum etc ... but cook as a hobby .. cooking is stress burster
Make sure to take your frozen fish out of the vacuum sealed packaging before defrosting
Why is this? I recently did this and tossed it once I saw the warning on the packaging (was really cheap salmon so no big loss).
Due to no oxygen getting to the fish it causes a risk for botulism
@@brtalk9997 thanks for clearing that up for me!
Hell yes I'm making that !
I did sub my boys live salmon can you tell me pls what is the sauce you added on salmon
How many mins each side and how hot? Thank you
I love hiro and his cooking but it looks like my guy needs a new skillet with a flat bottom. I'm unskilled in his methods of cooking but I wonder what hiro-san could do with a good cast iron skillet
Cast iron is probably way too much heat for how they’re cooking the salmon
Everyone needs a friend that is a mechanic or a cook or a friend with benefits
Looks good 👍🏻
Can you link the teriyaki sauce. Thanks.
Cant even cook a salmon?! Masterchef :D
Asking him for a knife is like asking for ketchup in Italy.
What is the kaiware?
Id love to see a Japanese clay pot recipe.
Hello sir Hiroyuki I love the way how you making sushi it is easy to follow love it
Yummy I want to cook tomorrow 👌😍watching from Germany 🇩🇪
For sure I will try this salmon teriyaki looks yummy
I found half of salmon for $13 in a cheap store ..it called JOVIS SMART SHOP...ima try that it mait come good ..
Craving a BBQ Salmon Skin roll now...
gordon ramsay during cooking: THIS IS ACTUAL ART, BEAUTIFUL! FOOD TO DIE FOR!
hiro without talking during cooking: good afternoon
Good afternoon
What is the knife your using it does not look like a minionokuni knife
Ohayo my handsome chefs....
My favourite fish
Yummy 🤤
Nice
How tO make teriyaki sauce?
What makes this a 200 dish is that leaf
potato starch good or needs to be corn?
Its just as good. They are interchangeable
I wanna see the face of that man behind the camera 😂😂
My favorite fish yummy
“Cut it it will just be easier” lol big big just wanted the skin lololol
Looks good ... going to try to make sugar free teriyaki sauce
so simple but wonderfull hiro
Beautiful. I love salmon skin too. and salmon should always be cooked underdone in my opinion.
Hey Hiro, can you do tilapia the same way?
I found a low carb teriyaki sauce and I make it that way but without the cornstarch and finish it in the oven until I get a 160 F internal. I like the fish cooked through. 👍