How To make Ahi Carpaccio

Hamachi Carpaccio - How To Make Sushi Series

Master Sushi Chef Hiroyuki Terada shows you how to make Hamachi Carpaccio at home. Hamachi, otherwise known as Yellowtail is a strong tasting fish. For those who enjoy this rich oily fish, it's heaven. There are those that will pass since it may be too heavy on taste. Nonetheless, if you thinly slice this fish, add some sesame oil and torch it to give the fish some texture, then add some ponzu sauce...you're half way to heaven. This will be added onto our menu changes coming up in a month's time so we hope you'll find a way to come by and enjoy this dish.


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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 YouTube.

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
knifemerchant.com

Cafe Sydney Tuna Carpaccio Recipe

Cafe Sydney's executive chef Matt Bates takes you behind the scenes of the Cafe Sydney kitchen as he prepares a light, summery tuna carpaccio -- ideal as an appetiser or canapé during the warmer months.