Simple Classic Salmon Teriyaki | Easy To Do Japanese Dish
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- Опубликовано: 4 ноя 2020
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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
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com 
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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!
My husband loves this menu when we at a Japanese restaurant he always orders this menu. I will try it at home. Enjoy.
Amazing as always nuff said
Beautiful as always Hiro. Great job
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 ...
So simple can't wait to make this
I’m going to try this for dinner! Thank you!
That salmon teriyaki looks so good. I hope you and your cameraman have a good afternoon. Cheers, Chef Hiro!
Thank you so much chef🙏😍
Great job 👏🏾
Amazing recipe - unseen!
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.
Great music choice some nice trance
Amazing chef Hiro I love this😁
Beautiful dish
Always on point
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!
Ooohhhhhh hiro-san. That looks absolutely beautiful!!!!!!! I love salmon teriyaki
@@paprpullr ...................yes..............yes she would...........
Hell yes I'm making that !
I love how you guys interact with each other. Phenomenal channel!!
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.
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.
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
OOOOO.....beautiful.
Nice
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
Got really motivated by watching this - thanks a lot for sharing!
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 😅
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.
The disrespect of flip throwing that salmon skin on the side... That's the best part
Yummy 🤤
You should totally do a video called "Master Sushi Chef Reviews Different Teriyaki Sauces"
ヒロさんどうやって照焼ソースをつくりますんですか?
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
ARIGATO GODZAIMAS !!!
very good recipe
What do you guys like more ocean trout or salmon?
Where do we find the ingredients for the teriyaki sauce? There's no link or information about the sauce you use here.
There is ONE word common to every language on Earth (AFAIK): MMmmmmmmmm!
That looks so yummy!
Thumb up Nice one gogo amazing video 📹 👏
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.
Can you give a charcoal grill recipe for fish? Thanks
Was the name of the skillet you're using
My favorite fish yummy
You can buy that salmon at LIDL US, Eastcoast!
How long do you cook per side?
I love Hiro!!!!!!!
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).....
How long is the salmon in the pan??
I did sub my boys live salmon can you tell me pls what is the sauce you added on salmon
Please make some Korean fried chicken
Don't you mean korean fried children?
Excelente beautiful
What is the kaiware?
i cannot watch it when i am hungry 😋
Can you link the teriyaki sauce. Thanks.
HIRO, looking really good , yes I eat the skin , but my wife hates it, good salmon , , cheers 🇯🇵🇯🇵🇺🇸🇺🇸
Ohayo my handsome chefs....
How many mins each side and how hot? Thank you
My favourite fish
That salmon is beautiful!
Amazing as always! Thank you from England!
Guga says make sure you salt and pepper all sides for proper seasoning. You should remember your friends advice.
teriyaki sauce number 3, 4 and 5?? :)
Id love to see a Japanese clay pot recipe.
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
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...
What is the knife your using it does not look like a minionokuni knife
was the salmon scaled?
Is that just plain cabbage thinly sliced?
How tO make teriyaki sauce?
Hi from dubai
Of course I have avocado oil at home. I store it next to banana oil
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"
GoOd AftErnoOn!
Always makes my day
For sure I will try this salmon teriyaki looks yummy
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 🇺🇸🇺🇸🇺🇸🇺🇸
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
Looks good 👍🏻
What makes this a 200 dish is that leaf
Cant even cook a salmon?! Masterchef :D
“Cut it it will just be easier” lol big big just wanted the skin lololol
Hello sir Hiroyuki I love the way how you making sushi it is easy to follow love it
Asking him for a knife is like asking for ketchup in Italy.
Beautiful. I love salmon skin too. and salmon should always be cooked underdone in my opinion.
How to make teriyaki sauce
MMLSO Chef! I learn a lot from you. Thank you for always sharing your techniques and your delicious recipe!
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!
Good afternoon
A tradução em país Brasileiro para nós entendermos
Yummy I want to cook tomorrow 👌😍watching from Germany 🇩🇪
Recipe for teriyaki saue
Nice!
potato starch good or needs to be corn?
Its just as good. They are interchangeable
Everyone needs a friend that is a mechanic or a cook or a friend with benefits
9:05 uhm no it depends what the customers want. most cooks hate overcooking meats and fish.
In michellin star restaurant that will be 70 dollars