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.
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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Support our Patreon page to see exclusive content not seen on YouTube, 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.
As always, we wish to thank all of our fans for spending time here with us on YouTube. 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...
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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
Fresh tuna carpaccio recipe | Gustomondo
Fresh tuna carpaccio recipe | Gustomondo
If you like fresh, raw tuna, then this is a recipe for you. Simple, easy and tasty.
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How To Make Tuna Carpaccio At Home: Video Recipe
Susie Jimenez spices things up in the kitchen with a fun and easy recipe for Tuna Carpaccio. For more information on Susie Jimenez visit:
Tuna Carpaccio Recipe
3 oz sushi ahí tuna steak
1 Tablespoon of olive oil to pound in between film
Sauce:
1/8 cup of soy sauce
1 lime, juiced and zested
1 Tablespoon dijon mustard
1 Tablespoon grated ginger
1 teaspoon siracha
Mix in a bowl with a whisk
Sprinkle on top:
1 scallion chopped
cilantro sprigs
1 small shallot, minced
1/2 diced jalapeño
Add olives, capers or any other topping you like!
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Carpaccio of sea bass.
This is one of the most elegant ways to prepare fresh fish! Its also one of the easiest ways! If you want to impress that special someone, this recipe is for you.
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The lemon vinaigrette recipe used in the video:
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