I ‘love that he uses a deba to trim that steak. Guys pick on me at work about using my deba to trim steaks and pork loin. And, yeah Hiro, reminds me exactly of hot pot preparation. Absolutely one of the best looking steaks I’ve ever seen...
Why would you say that? What's wrong with you, dude?! It's such a positive video and it cheers everyone up, why do you actively CHOOSE to be so miserable?
Unholypally Lmao!! I never knew immature kids who are mentally ill and say immature comments are in this awesome channel!!! Actually your worse... Mr Growuppal.
It's romanized yukhoe. It's actually a dish originally from Korea Thank you for saying that, also it is one of the Royal/aristocratic dishes of Korea. This dish has a VERY ancient history in our country. There's also Mayukhoe or Malyukhoe which is raw horse, I have yet to try that. But good job making this dish!! You should try it with Korean shingo pear, it's out of this world!! But be careful.....if you get the wrong beef, you get really sick....even die, in Korea there is a system in place to minimize that risk.....i don't know about the USA. Also....the best yukhoe is the leaner cuts not the fattier ones, but I guess it's more of a Korean taste preference, we like our meat a bit chewy but at the same time fresh and intensely beefy, and tender as well. It sounds contradictory until you actually have it.....so yummy! Also usually from what I've tasted, we don't eat the white we just use the yolk.
Yes too little garlic and oil sesame, also wrong type of meatcut to make yuk-hwe. Definitely needs Korean pear! Egg yolk per person to sauce! Tasty! Still think it'd be nice to try Chef Hiroyuki Tamadas interpretation - curiosity leaning!
I do not know what I am more impressed at, Chef's skills, or the piece of meat. I have never tried steak tartare, but I cannot wait to. Excellent video. Peace, and God Bless.
KoolKidzKlan yes...lol I was also thinking at that price I would just use hamburger if I'm covering up the taste with all those seasonings and onions...😁
Not sure if hiro is thankful to have found cameraman..... or if cameraman is thankful to have found the most handsome man with skillz that match the same as gods.
without someone to hold that camera for everyone to see how good of a chef you are, you are just another unknown chef with good skills. there are probably lots of chefs that can do what our amazing Hiro can do, but they dont have a cameraman like Hiro does. cheers to this lovely pair :)
Hello Chef, I know this is an older post, but I had to comment. I have eaten more than my share of tartare, from great, to good, to absolutely awful. I am so pleased to see you treating this beef with the respect it deserves. Seasonings & add ons are minimal; just enough for flavor, but not overwhelming. So many chefs, in making tartare, drown the taste of really good beef under a lot of onion, garlic, & various seasonings. By the time they are done, all you taste are the items mixed in with the beef. My days of eating tartare are over now. Doctor's orders. (Bet he never had Wagyu beef, tho!) But, I would totally take your tartare, just the way it is, make it into a burger & break my diet in a heartbeat!! Thank you so much for the many new ways you have given me to enjoy food. Pheesao
Hiro, good afternoon from Germany! What a fantastic dish and fabulous knife skills!! I could watch your YT-channel for hours! There are no words ... See you in the next episode!
Yes indeed i wouldn't mind getting sliced up if im fed the best food getting massaged every day have as much sake to drink as i want and have a huge space for myself to call home with all my cow friends arround me
OMG!!!!!!!!!!!!!!! THAT LOOKS BEYOND DELICIOUS, SO SUCCULENT, SOPHISTICATED, SO SUMPTUOUS, MY MOUTH IS NOT JUST WATERING, I'VE SPRUNG A LEAK!!!!!!!!!!!! 🍴🍷🍷🍴💖
With a Ribeye like that. I don't know how I could possibly stop myself from turning the grill up to the max, and tossing it on each side for 2 min. The perfect steak right there.
Looks great Hiro. You have to make the portion smaller to help the price. I have never made this but I would toast those pine nuts to add another important and different layer of flavour. Just my preference.
Good afternoon Hiro! Do you have any discount for knifemerchant? What would you recommend I buy for cutting vege and poultry or meet, think I might buy 1 -2 knives. Thanks! Great video btw :)
Hello, I see why you show us how to make it our own way or the way you make it cause 250 is a lot of money by am thankful for you to show me how to actually make at home myself because I know Africa goes into making these dishesI do enjoy watching videos a lot and what’s the name of your restaurant
Hiro, what yanagi knife can do besides to cut fish and vegetable? and how you clean the patina from your knife after cut stuff like lemon or onion? how do you take care of your every single carbon knife?
Can you actually mince A5 by just squeezing and kneading it? I dont mean if its reccomended, but just possible... Even raw it looks more tender than my generic budget steak ready to eat ^^
Im curious. Can you egg wash it with the quail egg, roll it in panko and deep fry it medium rare or would it fall apart? If you were to deep fry it, what kind of oil would work best for flavor? Im thinking deep fried meat loaf or meatballs with a chance of wasabi and ginger pasta.
Another awesome video Hiro San, My mouth was dripping as usual that beef looked so delicious, I wish you guys had shown how to eat it though are you just supposed to eat straight from that cylinder?
I'm a pesca-vegan (vegan + fish) so I will never eat this dish. I happily haven't eaten beef in over 15 years, but I certainly liked seeing Hiro do his preparations!
Cameraman: How are you today Hiro?
Hiro: Very very good... afternoon.
the sound quality is so good i can hear the camera man breathing like hes been smoking since he was 3
He is probably speaking into the mic rather than in it's general direction so it picks up his breathing
Jesse C. He's Masterbating
He's just a fatass you can tell by how thick his fingers are fucking disgusting
That's Darth Vader
thats hiro breathing not cameraman
I ‘love that he uses a deba to trim that steak. Guys pick on me at work about using my deba to trim steaks and pork loin. And, yeah Hiro, reminds me exactly of hot pot preparation. Absolutely one of the best looking steaks I’ve ever seen...
Hiro needs to open up his own restaurant, called HIRO'S GOOD AFTERNOON
How about "Hirro, Good afternoon!"
he has is own restaurant..
Hiro means afternoon in japanese
How a about noveu the restaurant he does own
Where he cooks alive animals
Hiroyuki "Good Afternoon" Terada, the man, the myth, the legend. And we can't forget about camera guy.
It would cost $6 to just lick that board!
An amazing looking dish. Hope you and your cameraman have a good afternoon and a great week, Chef Hiro.
Why would you say that? What's wrong with you, dude?! It's such a positive video and it cheers everyone up, why do you actively CHOOSE to be so miserable?
Unholypally Lmao!! I never knew immature kids who are mentally ill and say immature comments are in this awesome channel!!! Actually your worse... Mr Growuppal.
Unholypally what the hell is wrong with u?
I doubt Chef Hiro wrote that reply, pretty sure it was the cameraman.
+SenorDedoVerde True that Chef Hiro I'm sure doesn't know what an asstard is.
It's romanized yukhoe. It's actually a dish originally from Korea Thank you for saying that, also it is one of the Royal/aristocratic dishes of Korea. This dish has a VERY ancient history in our country. There's also Mayukhoe or Malyukhoe which is raw horse, I have yet to try that. But good job making this dish!! You should try it with Korean shingo pear, it's out of this world!! But be careful.....if you get the wrong beef, you get really sick....even die, in Korea there is a system in place to minimize that risk.....i don't know about the USA. Also....the best yukhoe is the leaner cuts not the fattier ones, but I guess it's more of a Korean taste preference, we like our meat a bit chewy but at the same time fresh and intensely beefy, and tender as well. It sounds contradictory until you actually have it.....so yummy! Also usually from what I've tasted, we don't eat the white we just use the yolk.
Yes too little garlic and oil sesame, also wrong type of meatcut to make yuk-hwe. Definitely needs Korean pear!
Egg yolk per person to sauce! Tasty!
Still think it'd be nice to try Chef Hiroyuki Tamadas interpretation - curiosity leaning!
Steak tartare au couteau !! Waouw !!! Du grand art !!
I do not know what I am more impressed at, Chef's skills, or the piece of meat. I have never tried steak tartare, but I cannot wait to. Excellent video. Peace, and God Bless.
If HiroSan would not have been a Chef, he certainly would be a Monk. What temperament, beautiful.
That would make one amazing Burger. Magnificent work chef! Yukke looks extremely delicious
Was anyone else thinking, “Dam.... that would make a good ass burger!”
Hiroyuki Terada - Diaries of a Master Sushi Chef YES!!!! Can’t wait to see it! Thank you, Chef! Good afternoon!!
Same here!
KoolKidzKlan yes...lol I was also thinking at that price I would just use hamburger if I'm covering up the taste with all those seasonings and onions...😁
Hiroyuki Terada - Diaries of a Master Sushi Chef good afternoon
KoolKidzKlan no
I’ve never seen Hiru this excited about a dish!
Not sure if hiro is thankful to have found cameraman..... or if cameraman is thankful to have found the most handsome man with skillz that match the same as gods.
SalmonBoa420 Or both?
SalmonBoa420 the camera man is his boss Hiro works at his restaurant but the "camera" man talks so damn Much
Hiro is thankful for having a good Afternoon.
without someone to hold that camera for everyone to see how good of a chef you are, you are just another unknown chef with good skills. there are probably lots of chefs that can do what our amazing Hiro can do, but they dont have a cameraman like Hiro does. cheers to this lovely pair :)
Hiro is thankful for the camera man beating his meat
Hello Chef, I know this is an older post, but I had to comment.
I have eaten more than my share of tartare, from great, to good, to absolutely awful.
I am so pleased to see you treating this beef with the respect it deserves. Seasonings & add ons are minimal; just enough for flavor, but not overwhelming.
So many chefs, in making tartare, drown the taste of really good beef under a lot of onion, garlic, & various seasonings. By the time they are done, all you taste are the items mixed in with the beef. My days of eating tartare are over now. Doctor's orders. (Bet he never had Wagyu beef, tho!) But, I would totally take your tartare, just the way it is, make it into a burger & break my diet in a heartbeat!!
Thank you so much for the many new ways you have given me to enjoy food. Pheesao
I have never wanted to watch a cooking channel so much in my life, great work! Every time I see this I find my appetite...
And by find my appetite I mean get hungry... I... kinda worded that weirdly
Never would've thought you could eat raw meat like that! Awesome! 👍
Can't wait to see how it looks when it's cooked
Honestly i feel like every recipe is the cameramans favorite.
"How is it Hiro?" -every episode ever!
That's got to be the first time I've drooled just looking at a raw steak.
im gona have to order a couple of kilos of that meat, im sold after this episode. have a great Sunday. BS Y FP.
Hope you can afford it!
ProCali Adventures most expensive breed of cow meat in the world
That meat looks like it comes apart just with touching it
Thats the quality of wagyu or kobe beef. I had one at a restaurant before shit was so expensive, but you didnt need a knife to cut it.
Spoon that shit
Quality shitposting lmao
K funny shit
K 🤣🤣🤣🤣 killing me smalls
Hiro, good afternoon from Germany! What a fantastic dish and fabulous knife skills!! I could watch your YT-channel for hours! There are no words ... See you in the next episode!
@ Hiro: thank you so much for your answer ... you guys are fantastic! Never stop!!!
Hiroyuki Terada - Diaries of a Master Sushi Chef ,thanks very much ,you'r my fivorite,I always watching you.
Hiroyuki Terada - Diaries of a Master Sushi Chef
Hiroyuki Terada - Diaries of a Master Sushi Chef
@ Hiroyuki Terada - Diaries of a Master Sushi Chef:
Very much appreciated!
I hope one day, Hiro-san is immortalized with a 10 hour video of looped, various knife work. It's so relaxing. Thanks for the vid, guys.
Hiro has a special place in his heart for scallions I swear.
@@DiariesofaMasterSushiChef yeah I like how you manage to incorporate it into a variety of dishes.
To make it more authentic, you will need to use Japanese or Korean pear to add nice and sweet and crunch taste to it.
this was very fun making my mother tried making her own,lol she said I'm going to keep the cooking to you if we cook this kind of stuff.
People waste 30 min to watch Rachel Ray make sub-par meals. Here is Hiro is making complicated flavors in less time. Ty Hiro!
Megz aka Crue and I thought her programme was 1 hour, cheers from NJ
Man I need hiro’s kitchen nife. Thing is awesome for just about anything
Japanese pancake,remember that Hiro and Cameraman.
That is a beautiful piece of beef. Very nice work Chef!
I'd rather have this than gold anyday!!!! especially prepared by hiroyuki.
this guy is amazing i always watch his videos.. from Canada
Thank you for sharing. My favorite RUclips show!
A5 Wagyu Beef and he puts Mcormick's Black pepper, the cheapest one at the grocery store. Love you, Hiro.
Stay up and blessed. More blessed cooking skills and wisdom I can trust 🙏🙏🙏🙏🙏
FANTASTIC VID GUYS.
I love chef Hero! Thumbs up 👍🏻
Hrmmm as amazing as always the way chef Hiro cooks the dishes.Rouses one's appetite.
You can tell Hiro is excited for this dish.
Good afternoon watching this made me hungry make me want to try make this myself
Wagyu the cow that lives more luxurious than me
Tamahagane Then gets sliced up in to delicious pieces (rubs tummy) 😋😋
Yes indeed i wouldn't mind getting sliced up if im fed the best food getting massaged every day have as much sake to drink as i want and have a huge space for myself to call home with all my cow friends arround me
Yeah and lives confined not able to move, in the last months of its life to get fat fast
@@KhanggiTanka they get treated better than the president they get pampered
never tried it but it looked really good. thumbs up.
I once had that in a fancy restaurant. It is one delicious dish.
great looking good guys, i don't like garlic i'm allergic, would the dish be ok without this ingredient if i add extra spring onion ?
Love this channel, I just cannot stand the cameraman's voice!!!
Great dish. Love watching these videos.
That beef is a beauty... And kinda High Society stuff... Was nice to see someting like that. Thanx
truely an amazing work of art! Love watching all the different dishes you prepare!
Great video Hiro! I personally might not have minced such beautiful quality beef but I'd bet it tasted amazing!
HIRO!!!
Nice videos!
I learn so much watching your recipes, big fan from Brazil! Good Afternoon
CM:What are we cooking today Hiro?
Hiro:Good Afternoon
that 2nd part - the ribeye cap is the best
That steak looks friggen amazing!
I feel like I should be concerned that this hungry english-speaking camera man is always having the innocent foreign master chef cook him food
+Hiroyuki Terada - Diaries of a Master Sushi Chef Watched many of your videos. Just wanted to say your food looks absolute fantastic.
Never knew you could eat raw beef. I learned something new today
Awesome videos brother, Master Hiroyuki-San
Nice videos and thanks for continuing
Wow! mouth watering😚
Hiro .. You are my HERO .
It looks delicious hiro good job
OMG!!!!!!!!!!!!!!! THAT LOOKS BEYOND DELICIOUS, SO SUCCULENT, SOPHISTICATED, SO SUMPTUOUS, MY MOUTH IS NOT JUST WATERING, I'VE SPRUNG A LEAK!!!!!!!!!!!! 🍴🍷🍷🍴💖
With a Ribeye like that. I don't know how I could possibly stop myself from turning the grill up to the max, and tossing it on each side for 2 min. The perfect steak right there.
the camera man is simply in love with hiro..
Looks amazing
I love the channel but it just hit me after so long of watching. What are the subtitles like when Hiro talks on RUclips? Gold.
good afternoon!!nice entertaining chef and cameraman
OMG THAT LOOKS AMAZING
GOOD AFTERNOON
He said “ya feel me” lol best cook ever
This looks absolutely amazing.
I like his cutting techniques
Love these man keep up the good work
Looks great!!
Looks great Hiro. You have to make the portion smaller to help the price. I have never made this but I would toast those pine nuts to add another important and different layer of flavour. Just my preference.
16 minutes for a raw beef. Wonderful
The whole dish is RAW
That's awesome looking. Yummm
Obsessed!
Perfect duo on RUclips
Hiro san! Next time can you do your own version of seafood tacos? It would be awesome
Thank you for finally eating the food
Good Afternoon Hiro San
Good afternoon Hiro! Do you have any discount for knifemerchant? What would you recommend I buy for cutting vege and poultry or meet, think I might buy 1 -2 knives. Thanks! Great video btw :)
Hello, I see why you show us how to make it our own way or the way you make it cause 250 is a lot of money by am thankful for you to show me how to actually make at home myself because I know Africa goes into making these dishesI do enjoy watching videos a lot and what’s the name of your restaurant
Hiro, what yanagi knife can do besides to cut fish and vegetable? and how you clean the patina from your knife after cut stuff like lemon or onion? how do you take care of your every single carbon knife?
Can you actually mince A5 by just squeezing and kneading it? I dont mean if its reccomended, but just possible...
Even raw it looks more tender than my generic budget steak ready to eat ^^
If I'm paying 160 I'm eating the entire thing including my wallet
Looks delish. If I may ask, what are the risks of eating beef raw? and how much would the taste differ from the different qualities and cuts of beef?
Camera Man: How is it Hiro?
Hiro:Good Afternoon
Im curious. Can you egg wash it with the quail egg, roll it in panko and deep fry it medium rare or would it fall apart? If you were to deep fry it, what kind of oil would work best for flavor? Im thinking deep fried meat loaf or meatballs with a chance of wasabi and ginger pasta.
Another awesome video Hiro San, My mouth was dripping as usual that beef looked so delicious, I wish you guys had shown how to eat it though are you just supposed to eat straight from that cylinder?
Wow amazing!
Wow that ribeye is like butter
I was thinking the same thing before I even read you comment. That shit was just slicing like butter when he was cutting it with the knife
Omg you have up to 825K subscribers !
Grats.
I was one of the firstest ... it was less then 50K =)
めちゃくちゃ美味そう
こんなんビールとハイボールがいくらでも進んでまうやろ…
I'm a pesca-vegan (vegan + fish) so I will never eat this dish. I happily haven't eaten beef in over 15 years, but I certainly liked seeing Hiro do his preparations!