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How To Stretch Shrimp For Tempura - How To Make Sushi Series

Hiroyuki Terada - Diaries of a Master Sushi Chef
2016 ж. 20 Мау.
4 980 717 Рет қаралды
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Master Sushi Chef Hiroyuki Terada shows you how easy it is to prepare shrimp by stretching it for tempura. This type of shrimp is called nobashi which just means stretched. Of the 3 ways it's done, chef prefers the 1st way since to comes out the longest.
Remember to use ice cold water in your batter so when your items are deep fried, the temperature yields a greater reaction and becomes more crunchier.
Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content.
Follow Hiroyuki Terada:
Facebook: / 175557962456764
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Twitter: / realsushichef
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/ miamispice68
Cameraman's Channel:
/ charlespreston
Watch More Hiroyuki Terada:
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Support our Patreon page to see exclusive content not seen on KZhead, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on KZhead. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
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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 KZhead.
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

Пікірлер

  • Dude he needs his own tv show i don't even watch cooking shows but something about hiro makes me come back

    @palestine619@palestine6198 жыл бұрын

    • I definitely think it's a mixture of the camerawork and Hiro.

      @nathan3953@nathan39538 жыл бұрын

    • +Supahboom Banter

      @spikebaltar5071@spikebaltar50718 жыл бұрын

    • I think its the simplicity of it. It's just a dude with a camera and a sushichef, no fancy editing. Hell, I dont even like sushi, and i keep coming back. Hiro is just too earnest to dislike and too skilled to ignore

      @Crosshill@Crosshill8 жыл бұрын

    • I agree. The reason I love this channel is you get a cool, humble master as your teacher for free. No in-your-face products, advertisements, or offered services. I like to cook and I honestly learned a lot from these 2 guys. I hope they get compensated enough for the content.

      @popjussi4098@popjussi40988 жыл бұрын

    • This I can definitely agree to!

      @_salzberri@_salzberri7 жыл бұрын

  • Chef Terada, I greatly appreciate your willingness to freely share techniques that you have spent a lifetime mastering, that you also demonstrate alternative preparation methods, and that all steps are clearly recorded and explained so that even a klutz like me might have a chance. My only beef with this channel is that I am always SO HUNGRY after watching ;) Thank you, sir!

    @garcemac@garcemac7 жыл бұрын

    • ***** I moved from Toronto to a small town just over a year ago. Toronto has many good sushi restaurants. The town I moved to has no sushi restaurants. Not even chain store sushi. Again, I thank you for sharing your knowledge.

      @garcemac@garcemac7 жыл бұрын

    • He didn’t spend his whole life doing it, Hiro did. He deserves the credit :)

      @morganderose3491@morganderose34916 жыл бұрын

    • wwooww smart move?? in America? people don't like sushi except in big cities hummm I hope you are succefull. @@garcemac

      @medinalba@medinalba5 жыл бұрын

    • @@medinalba haha theres more people than you'd think that loves sushi

      @purpledefaultpfp6233@purpledefaultpfp62334 жыл бұрын

  • Love how he shares his cooking techniques so we can improve our cooking with our families. Thank you very much., Patti

    @pattidomingo6994@pattidomingo69942 жыл бұрын

  • I just want to say I love how clean he is while cooking. And you can tell it's a reflexive action, not just something he's doing for the camera. That's a real chef. Never too busy to keep a clean work station

    @ZanesFacebook@ZanesFacebook6 жыл бұрын

  • love how he handles his ingredients. so much care and so gentle

    @miramoo123@miramoo1238 жыл бұрын

  • Excellent tutorial for japanese food lover like myself ...thank you and keep it coming

    @rossanaestefanous5966@rossanaestefanous59667 жыл бұрын

  • Thank you Chef Terada. I could watch you all day long. You did such a fabulous job showing us exactly how, and I Instill found it very difficult not to tear or squeeze the shrimp in half. You make it look so easy... You are the best. Thanks again, my deepest respect for you 👏👏💞💞🇺🇸 Love from Southern California🌞🌞🏜️

    @sharinmythoughts2510@sharinmythoughts25103 жыл бұрын

  • The guy doing the video is great at his job. Curious, inquisitive and polite. Cheers to both you guys. Thank you for such a great video.

    @graphene1487@graphene14874 жыл бұрын

  • Now I'm hungry for tempura shrimp. Love the videos.

    @stephenadams5293@stephenadams52938 жыл бұрын

  • I have to remember not to watch these when the only thing I have to eat is cereal.

    @faolon9343@faolon93438 жыл бұрын

    • Agreed

      @nathan3953@nathan39538 жыл бұрын

    • Haha just what I did while watching

      @uxjjkzbxlr@uxjjkzbxlr8 жыл бұрын

    • Maybe they can do a cereal sushi episode. Example : lucky charms, coco puffs, tricks, or even rice crispies!

      @alexbeckley2080@alexbeckley20808 жыл бұрын

    • +alex beckley exactly what I'm eating now lucky charms lol

      @uspapo@uspapo8 жыл бұрын

    • I do the same thing

      @supervillian7080@supervillian70808 жыл бұрын

  • Thank you for teaching us how to handle shrimp properly. I am so impressed! 👏

    @chubbyface22@chubbyface22 Жыл бұрын

  • Simple and commonplace is not always so easily concluded. Thank you master Hiro!

    @tiagovirago@tiagovirago5 жыл бұрын

  • I like Hiroyuki San. He always cleans his work table right after cutting his food items, a very good habit. Domo arigato gozaimashita!

    @harugushken2843@harugushken28437 жыл бұрын

    • Haru Gushken compare to indian

      @lonelymanintheplanet1163@lonelymanintheplanet11635 жыл бұрын

    • Very good... I like his cleaning skill.. That's why his tempura color looks neat and crunchy delicious 😋

      @kemberlycecilio8686@kemberlycecilio86864 жыл бұрын

  • I’ve never seen the tail prepped like that. Great tip! Thanks chef 😉

    @shannonnava@shannonnava5 жыл бұрын

  • Thank you very much for charing the recipe. I like the chef's smile .

    @suksuriponeboonchuay4339@suksuriponeboonchuay43394 жыл бұрын

  • Thanks Chef, love the skills you’re imparting/teaching us. Domo Arigato

    @ellabanlagtas6764@ellabanlagtas67645 жыл бұрын

  • I like the chef,he looks kind and humble.Simple man..

    @Daven834@Daven8347 жыл бұрын

    • yes me too . I hate chefs who are like over confident and show up . That`s like east asian habits

      @piotrmariuszlazarewicz-kla892@piotrmariuszlazarewicz-kla8926 жыл бұрын

  • I did this recipe... finally learned how to do it right after a few tries, never having made any sushi before! My husband loves shrimp tempura roll and so do I. He now keeps asking me to make it. My only inconsistency is the sushi rice, sometimes I use too much forgetting that it's rolled up and you're biting on both sides. Again, thank you, Hiro!!!

    @eggsnspam@eggsnspam4 жыл бұрын

    • Eggsn Bakon how u make the batter to dip it in ?

      @brendaroberts4938@brendaroberts49384 жыл бұрын

    • @@brendaroberts4938 1 large egg, 1 cup flour, 1 cup water with a couple ice cubes.

      @mikek17@mikek172 жыл бұрын

  • So amazing to watch a master ply his craft. Thank you .

    @RedfishInc@RedfishInc5 жыл бұрын

  • I’ve been looking for a shrimp tempura recipe and I think this is it, you definitely get a thumbs up, thanks for sharing.

    @claudiacamama3623@claudiacamama36234 жыл бұрын

  • hiro is amazing!!

    @alexmpyun@alexmpyun8 жыл бұрын

  • Shrimps and Chef Hiro on the same video... that coludn't be better.

    @ljdoff@ljdoff8 жыл бұрын

  • That was very satisfying for some reason. Beautifully done and very easy to follow. It does seem like a lot of work but I love making foods for my family and I call it a Labor of Love recipe. Can't wait to try tonight.

    @sarahcooper2040@sarahcooper20402 жыл бұрын

  • I cannot stress how much I appreciate you for deveining the shrimp

    @dominiquechester8559@dominiquechester85595 жыл бұрын

  • this channel should get a million subs

    @lionelmessiy3360@lionelmessiy33608 жыл бұрын

    • it will man, it will

      @indrmln9932@indrmln99328 жыл бұрын

    • +Indra Maulana I wonder what will happen if chef hiro quits

      @silverback7659@silverback76598 жыл бұрын

    • +DALA BEAST well i would commit suicide

      @louisangelogarcia1774@louisangelogarcia17748 жыл бұрын

    • +Louis Angelo Merida can I watch

      @silverback7659@silverback76598 жыл бұрын

    • +DALA BEAST Well the channel was renamed to its current name after it was decided that NoVe wasn't the right name since it was really all about Hiro; his skills and displaying them, his naturalization being shared, even trips to the market. So even though the cameraman has shown footage of his trip to China, my guess is that something drastic would have to happen, as it seems that Hiro and the cameraman have a great friendship together. So the end of the world is the answer. :) you're welcome.

      @TylerGotAYTAccount@TylerGotAYTAccount8 жыл бұрын

  • The thing that always gets me is how easy they make it look. Experts always have that ability so it is good to remember that when I am new to something don't expect the same level of proficiency. I just want to be able to do this at home because tempura can be pretty pricey these days.

    @4u21nder@4u21nder3 жыл бұрын

    • @Tim, plus, he is using a professional high quality chef's knife; not the cheap bendable junk knives you can get in any store.

      @lalitafaroli@lalitafaroli Жыл бұрын

  • Thank you so much. Best demonstration on stretching shrimp for tempura. AND what a nice person!

    @jimdavidson3345@jimdavidson334511 ай бұрын

  • Great Chef and thank you for taking the time to show us how to make delicious tempura fried shrimp.

    @michaelrodriquez8767@michaelrodriquez8767 Жыл бұрын

  • I am not even a fan of shrimp, but those beauties made my mouth water. Awesome as always Hiro!

    @ThorStoneGaming@ThorStoneGaming8 жыл бұрын

    • It's yummy looking

      @cholomadilla4493@cholomadilla44935 жыл бұрын

  • this is so satisfying! I can't wait to make my own Nobashi Tempura soon :) thank you for sharing Mr. Hiroyuki Terada and Mr. Cameraman!

    @adtymryd6295@adtymryd62958 жыл бұрын

  • Thanks for all the great videos! I look forward to attempting my own prawn tempura now

    @brandynkirk@brandynkirk7 жыл бұрын

  • Seeing these in my recommendations made me curious, now I cannot stop watching them. I have always loved to cook, but it is odd that I keep coming back to this when I am afraid to even consider eating raw food. Something about the way Hiro prepares the food, and just learning how to, makes it seem like more and more of a viable option. Maybe one day I should try some sushi. (trying to forget that one time I did, but wanted to overwhelm any possible bad flavor with a certain "green" "clumpy" sauce that came with it)

    @rangedmelody1079@rangedmelody10797 жыл бұрын

  • The shrimp are proud they died to this guy.

    @skylord_jameson5702@skylord_jameson57027 жыл бұрын

    • Skylord_Jameson They die with honor lol

      @Rockstopmotion@Rockstopmotion6 жыл бұрын

    • Sjw Vegans wont think so.. Lol

      @MrJackfriday@MrJackfriday6 жыл бұрын

    • @@Rockstopmotion .....

      @jaspermelocotones2316@jaspermelocotones23164 жыл бұрын

    • Yeah, they get to appear on a KZhead channel with millions of views per video.

      @bg357wg@bg357wg4 жыл бұрын

    • Lol

      @kelwilson5585@kelwilson55854 жыл бұрын

  • Recipe it's good ,like tempuran , Thx

    @yuniatie8860@yuniatie88605 жыл бұрын

  • Hey guys love the show. I am a young aspiring sushi chef (3 months in) also in the Miami area and just wanted to let you know that you guys are a huge inspiration and source of information for me. Keep it up!

    @dooodooodooo555@dooodooodooo5558 жыл бұрын

  • I love this show. No other show comes close. Thank you!

    @vissitorsteve@vissitorsteve3 жыл бұрын

  • 7:35 "This is the three different way we made the stupid shrimp" 😂

    @danll8539@danll85398 жыл бұрын

    • yaa agree me i cooke no ike this

      @senseigaming4935@senseigaming49353 жыл бұрын

    • this is simple timpura

      @senseigaming4935@senseigaming49353 жыл бұрын

    • Hahahaha

      @mariapoloyapoy616@mariapoloyapoy6163 жыл бұрын

  • I been trying this but never make perfect. Thank you for sharing this video. Now I'm gonna try again and this is perfect for tomorrow's new year celebration.. Yehaw! Happy new year y'all.

    @maiden392003@maiden3920037 жыл бұрын

    • ようこそ！

      @pe1000gc@pe1000gc7 жыл бұрын

    • Ria C take tempura flour 500 gm and ice water 700 gm mix it well and it becomes tempura butter now take plain flour the oil temperature should be 185 degree celuis now u can make it fine tempura 🍤

      @meg5736@meg57365 жыл бұрын

  • Excellent demonstration of keen knife skills, Chef Hiro. It's great to see the care you take to make exacting slices in such delicate flesh. Bravo Sir

    @Soulflayerr@Soulflayerr8 жыл бұрын

  • Omg why do I watch this late at night? Starving and I just ate! Need me some of that shrimp tempura haha

    @Malegnius@Malegnius8 жыл бұрын

  • Thanks I made it and it was yummy

    @jasminenewson5004@jasminenewson50046 жыл бұрын

  • my selfish mother in law doesn't like it if I watching her cooking she said she is nervous , I'm glad I found your channel, very generous of you !!

    @uchibauki2515@uchibauki25156 жыл бұрын

    • Uchiba Uki 😂😂😂I'm the same way

      @katroyale3852@katroyale38526 жыл бұрын

    • Uchiba Uki wow that is so sad, mine always hugs me when asked her to show me how to cook Japanese food

      @jltdqw@jltdqw6 жыл бұрын

    • Dafug

      @yuugenr7549@yuugenr75495 жыл бұрын

    • Some people get nervous when others watch them work.

      @sidrahasad9942@sidrahasad99425 жыл бұрын

  • Fantastic - Thank you I will think of you each time I enjoy my now improved shrimp tempura!

    @AsilandNefer@AsilandNefer6 жыл бұрын

  • Tempura definitely has a unique flavor all its own. Must try it again soon. 🌴

    @angelfierypetals5252@angelfierypetals52526 жыл бұрын

  • Nice I'm learning wow my friends.

    @staceystory7175@staceystory71756 жыл бұрын

  • Did anyone else, when they were little, get told that the shrimp vein was actually poop. haha

    @MK7JORGE@MK7JORGE8 жыл бұрын

    • what i heard was something different they eat and poop from the same vein :P

      @mukhtarsayyed3507@mukhtarsayyed35078 жыл бұрын

    • it is not really a vein you realize, it is their digestive track. so yes there could be poo in there

      @skeletor1119@skeletor11198 жыл бұрын

    • oh k :)

      @mukhtarsayyed3507@mukhtarsayyed35078 жыл бұрын

    • I heard it was cancer when I was younger and I was afraid to eat it for a while

      @CementCakeisboss101@CementCakeisboss1018 жыл бұрын

    • it is poop -.-

      @MrReeseisawesome@MrReeseisawesome7 жыл бұрын

  • loved this!! really felt like I was there learning :) thank you 💕💕

    @dinky..@dinky..7 жыл бұрын

  • Excellent! Thank you for posting!

    @JAdams-qy7ii@JAdams-qy7ii5 жыл бұрын

  • Thank you Hiro San!!!!!!❤️❤️❤️👍❤️❤️❤️

    @kimberlygriffin9718@kimberlygriffin97187 жыл бұрын

    • ようこそ！

      @pe1000gc@pe1000gc7 жыл бұрын

  • I've really been enjoying these videos

    @avhcbeaver2@avhcbeaver27 жыл бұрын

    • AVHC Beaver a

      @catalinasee5509@catalinasee55097 жыл бұрын

    • Catalina See 一

      @kohpoheng351@kohpoheng3517 жыл бұрын

  • So humble and professional chef, subbed straight, keep up the great work

    @bluevomit2361@bluevomit23617 жыл бұрын

  • Wow, another amazing video by chef Hiro. Keep up the great work!

    @AJ07likeaboss@AJ07likeaboss8 жыл бұрын

  • I've always wondered how they make the shrimp longer. Very interesting. I'll bet that helps it to cook a lot quicker too. Could you guys do a how to for Katsudon? It's my all time favorite Japanese dish.

    @obliviousfafnir01@obliviousfafnir018 жыл бұрын

    • Awesome! Thanks :D

      @obliviousfafnir01@obliviousfafnir018 жыл бұрын

  • Noooo you forgot the best part! PS: Nice vid by the way.

    @UnleashedEsX@UnleashedEsX8 жыл бұрын

  • Thank you so much for sharing this technique...I never knew the prawns need to and can be stretched. No wonder they stay so nice and straight when we see them on the plate in the restaurants! Now, I am surely going to try making them!

    @ceciliatong9166@ceciliatong91666 жыл бұрын

  • tried this today and it worked like a charme :) thank you so so much for sharing techniques like this, it was amazing when we tried that for some friends today!

    @CynicMoses@CynicMoses6 жыл бұрын

  • good job chef

    @uttamaale7763@uttamaale77637 жыл бұрын

    • Uttam Aale baby

      @gynithwong7832@gynithwong78327 жыл бұрын

    • Uttam Aale

      @feroxastra6707@feroxastra67077 жыл бұрын

  • cld u pls make a short video how u mix the tempura butter with egg and without?

    @barniyamum@barniyamum5 жыл бұрын

  • This was actually very helpful! Cant wait to make some homemade shrimp tempura. The effort is worth the money saved

    @pomegranaterising24@pomegranaterising243 жыл бұрын

  • Thanks Hero, your tips are always appreciated. As a chef myself I did not have the benifit of such a wide range of cuisine. My experience is with French and european based recipes. Asian inspired dishes are mostly self taught, I gain great knowledge and endless pleasure from watching and learning and then putting into practice.

    @tonyl1951@tonyl19517 жыл бұрын

  • Great video. The only thing I wasn't clear about was the batter. That's regular flour first, and then (egg, flour, & water)?

    @BaadBadBoy@BaadBadBoy7 жыл бұрын

    • I think it was cornstarch for the dry coat then tempura flour with icy cold water for the batter... some people use all purpose 1/2part flour and 1/2 part cornstarch with icy cold water and an egg...

      @Nil_Sama@Nil_Sama7 жыл бұрын

    • Yes

      @SatoGGWP@SatoGGWP6 жыл бұрын

    • @@Nil_Sama ?your is the best 3AM for my DL and it is the only thing I can do to make a better sense to my family and my friends

      @Altannargiilee9760@Altannargiilee97605 жыл бұрын

    • No salt?

      @evitatruth8755@evitatruth87555 жыл бұрын

  • "berry berry gud!" luv his accent

    @drbelli@drbelli7 жыл бұрын

    • It reminds of hattori hanzo

      @diegobarron1690@diegobarron16904 жыл бұрын

  • Thank you so much Chef!.wow!.now i know why it becomes longer.I love tempura so much but couldnt get it straight..no need barbecue stick!..thank you the guy behind the scene for making this video!

    @ivanaconcubierta2970@ivanaconcubierta29705 жыл бұрын

  • Thanks for sharing ur recipe. I make this at least once a week. I've become quite the master at stretching the shrimp🍤 bc of ur teachings.

    @niznomores7961@niznomores79612 жыл бұрын

  • Hi there! I am wondering how hot the oil needs to be. Is there a specific temperature?

    @kaoribecker3324@kaoribecker33247 жыл бұрын

    • thank you!

      @kaoribecker3324@kaoribecker33247 жыл бұрын

    • Usually 350 Fahrenheit 👍

      @dangerousilent@dangerousilent6 жыл бұрын

  • Watching this while fasting makes my hungry ;_(

    @rackkarungen@rackkarungen8 жыл бұрын

    • hahaha me too, I'm fasting, and cant eat til 2pm tomorrow. :/

      @BeyondTheMind007@BeyondTheMind0074 жыл бұрын

    • Why would anyone watch food videos while fasting!? Isn’t that two layers of torture in one?

      @bg357wg@bg357wg4 жыл бұрын

  • Enjoyed presentation! Will try it and share with family and friends. Excellent job! Please continue to share your recipes! Loving it!

    @elaineyiu2375@elaineyiu23757 жыл бұрын

  • That shrimp looks amazing. I am obsessed with tempura.

    @GeneralGiggleMuffin@GeneralGiggleMuffin8 жыл бұрын

  • i like how they all call it "the vein", when it's actually the intestinal track, aka the poop sack. lol

    @SordMasta@SordMasta4 жыл бұрын

    • most people call it that just because it is easier

      @AsDeft@AsDeft4 жыл бұрын

    • He didn’t do the front vein tho

      @jaemccaskill1422@jaemccaskill14223 жыл бұрын

  • A lot of work, no wonder the restaurant charges so much for just a few Shrimps.

    @gazaniaflower3695@gazaniaflower36957 жыл бұрын

    • Gazania Flower it's even more work to get the batter extensions on them. I do it from home and the clean up job alone is a nightmare. It's one of those things I'd rather pay someone to do than to make at home. Unfortunately with good Japanese food, it's like that for several types of dishes

      @ohdaUtube@ohdaUtube6 жыл бұрын

    • I found it quite simple to make to be honest the batter can be messy but a wet kitchen towel picks it up not to badly

      @hanteo.@hanteo.6 жыл бұрын

    • Gazania Flower also for batter extensions I just toss batter on top of them instead of the "spoon scoop" method. It's kind of sloppy but it works and is fast

      @hanteo.@hanteo.6 жыл бұрын

    • Mrbiscuits05 what the heck is the spoon scoop method?

      @ohdaUtube@ohdaUtube6 жыл бұрын

    • Mrbiscuits05 if it's that simple, you're not doing it right

      @ohdaUtube@ohdaUtube6 жыл бұрын

  • I attempted chawanmushi today. the patrons were excited, they created their own for personal taste. It was great seeing everyones experience with chawanmushi. They were very satisfied with the experiment. Thank you for sharing your knowledge

    @seanoconnor9466@seanoconnor94667 жыл бұрын

  • Let's go PAMILYAAAAA! Been waiting for this one!

    @Deebohhh@Deebohhh8 жыл бұрын

  • Interesting. Ok.

    @cileymyrus549@cileymyrus5497 жыл бұрын

  • 07:08 " you just added all this length to it, almost an inch and a half" 😏

    @efraing726@efraing7266 жыл бұрын

    • still the same ammount of shrimp.. its longer but so what. ??

      @FintasticFishyExploits@FintasticFishyExploits3 жыл бұрын

  • Simple n to the point. THANK YOU!

    @kathrynkenyon785@kathrynkenyon7854 жыл бұрын

  • Very good recipe, no waste, my husband and difficult children loved it!

    @mozba1113@mozba11134 жыл бұрын

  • Got a Red lobster commercial before watching this.. god dammit..

    @bthomas11190@bthomas111907 жыл бұрын

    • +Hiroyuki Terada - Diaries of a Master Sushi Chef WIll be practicing all 3 this weekend for a soba tempura bowl.

      @bthomas11190@bthomas111907 жыл бұрын

  • What type of Knife does Hiro use?

    @mitsublancer02@mitsublancer027 жыл бұрын

    • David Perez chef's knife i think

      @safarullam1981@safarullam19817 жыл бұрын

  • WOW!!! I actually have frozen tiger shrimp and tempura batter mix in my kitchen. I'm making this tonight. Also I have all the makings for the cocktail sauce. Oh it's on!!! Thank you!!

    @janicemccowan4369@janicemccowan43694 жыл бұрын

  • My go to video on how to make shrimp tempura. Thank you!

    @dansuh01@dansuh013 жыл бұрын

  • Where ist the tasting part?

    @kozho4guitar@kozho4guitar8 жыл бұрын

  • Is it just regular flour?

    @AdrianRamirez-od4py@AdrianRamirez-od4py8 жыл бұрын

    • I believe it's a mixture of corn flour and plain flour

      @jinno11@jinno118 жыл бұрын

    • no its a mix of flour and cornstarch

      @karl040474@karl0404748 жыл бұрын

    • the cornstarch helps add more crunch i THINK, don't quote me on it lol

      @slorbonmyknorb777@slorbonmyknorb7778 жыл бұрын

    • That is the case most of the time, i use seasoned cornstarch to do my wings. Awesome crunch

      @Hexxes86@Hexxes868 жыл бұрын

    • tempura flour

      @x_Enkeii@x_Enkeii8 жыл бұрын

  • Thank you Master Chef Terada , Have a wonderful day. Stay Safe

    @luislopez3963@luislopez39633 жыл бұрын

  • Just love this chef one the best videos on KZhead! Love you guys

    @mariacazadio5375@mariacazadio53753 жыл бұрын

  • it takes so long😂

    @Feedthestraybyabby@Feedthestraybyabby7 жыл бұрын

  • Watching at library without headphones. Subtitle @ 5:09-5:11 ish, wtf.

    @tommywei8778@tommywei87788 жыл бұрын

  • It's pretty cool that this dude takes time out of his day to share his skills.

    @8andsk835@8andsk8356 жыл бұрын

  • NO! Why you didn't try the shrimp, for God's sake I'm so hungry

    @ArturBerteli@ArturBerteli8 жыл бұрын

    • +Hiroyuki Terada - Diaries of a Master Sushi Chef nice! Thanks for answering. So I assume this video is yet to be uploaded? As this one here is the last one uploaded

      @ArturBerteli@ArturBerteli8 жыл бұрын

    • ***** YES I just saw it!! Thanks! The final result was amazing, so beautiful. Nice job!

      @ArturBerteli@ArturBerteli7 жыл бұрын

    • And if HE ate it, would you be less hungry!? LOL I know what you mean though!

      @freewaybaby@freewaybaby7 жыл бұрын

    • +Marcy RP Oh.. well, you've got a point there, I actually think it'd made me even more hungry LOL

      @ArturBerteli@ArturBerteli7 жыл бұрын

    • c 4

      @angelinagabrillo6705@angelinagabrillo67055 жыл бұрын

  • (Totally unrelated to this video) Hiro was on a most satisfying video in the world compilation! Here's the link kzhead.info/sun/rbdxkb1_kWh6kq8/bejne.html

    @nathan3953@nathan39538 жыл бұрын

    • I KNEW I saw his cutting board!

      @maryudomah4387@maryudomah43878 жыл бұрын

    • Supahboom well deserved!

      @hanteo.@hanteo.6 жыл бұрын

  • Hiro you've done it again!! 🏆👏❤

    @snootyfoxx154@snootyfoxx1548 жыл бұрын

  • I really appreciate to learn on how to make a proper Tempura by a professional chef.❤

    @JoRedVogJapan@JoRedVogJapan3 ай бұрын

  • No tasting? Aww, c'mon.

    @CeeOmega@CeeOmega8 жыл бұрын

    • ***** sure! I'm subscriber.

      @CeeOmega@CeeOmega8 жыл бұрын

  • You seem yo mock Hiro's "very, very good" ..... what a shame, Hiro can at least speak your maccas English, which by thé way, a Joke mock in England....While you can not utter Hiros Japanese language. Stop mocking his accent, you only have One ball.

    @mariemccormick5419@mariemccormick54197 жыл бұрын

    • Somebody is on the rag!!!!

      @a2thee270@a2thee2705 жыл бұрын

  • i love watchng chef hiro do his job.....but my tummy always crumbles every time i watch.....haha

    @aishaampil4535@aishaampil45358 жыл бұрын

  • Nice technique! I'm glad to come across your channel! I hope to see more interesting and educational videos. Thank you!

    @JDBoggie@JDBoggie7 жыл бұрын

  • Thank you, very nice, can't wait to try this!

    @gsteel9408@gsteel94084 ай бұрын

  • Wow. Just learned something new about cooking shrimp. Thanks!

    @vanessashaw6912@vanessashaw69125 жыл бұрын

  • Great video! Love this series so far!

    @ryanstipanovich5777@ryanstipanovich57778 жыл бұрын

  • Really appreciate all your content. Thank you for documenting.

    @violetviolet888@violetviolet8882 жыл бұрын

  • To the Chef, thanks for showing me how it's done!

    @nimay13@nimay137 жыл бұрын
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