Seared Tuna With Mango Salsa - How To Make Sushi Series
Master Sushi Chef Hiroyuki Terada shows you how to make our Seared Tuna with Mango Salsa. When we opened 4 years ago, this was on the menu, but we took it off a year later to introduce some other dishes. This was really a great seller and if you ordered it back then, you instantly fell in love with dish. The natural sweetness of the mango, paired with the slight soy/vinger of the Ponzu sauce is an amazing combination that's light and refreshing for summer. Go ahead and give it a try, and let us know what you think.
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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
SALSA DE PIÑA PARA COMIDAS RÁPIDAS - RECETA PASO A PASO - CAPITULO #85
LA SALSA DE PIÑA SE HA CONVERTIDO EN UN INGREDIENTE PRIMORDIAL EN LAS COMIDAS RÁPIDAS, Y DESDE LOS INICIOS DEL CANAL UDS LA HAN PEDIDO, Y YO COMO SIEMPRE CONSINTIENDO SUS DESEOS JAJAJA.
SÍGUEME:
*
INGREDIENTES:
- 2 PIÑAS MADURAS
- 1 PIZCA CLAVOS DE OLOR
- 1 ASTILLA DE CANELA
- 100 GR DE AZÚCAR MORENA
- MEDIO VASO DE AGUA
#SALSADEPIÑA #SABORESDEMICASA #SALSAS
Ceviche & Seared Ahi Demo - Keoki's Paradise in Poipu - KVIC-TV, myKauai.com [Chef Demo]
Keoki's Paradise's Jesse Anacleto takes us through their Ceviche and Seared Ahi, step by step.
Ceviche
Ingredients: fish, lemon, lime, cucumber, onion, red bell pepper, edamame, togarashi spice, potato chips, avocado,
Marinate your fish in lemon and lime juice for at least a day.
Fine dice a cucumber, an onion and a red bell pepper.
Add the onion and red bell pepper to a bowl, add edamame, a pinch of togarashi spice. Mix it.
Add marinated ceviche.
Put it in a serving bowl or glass, top with and avocado. Serve with sweet potato chips.
Seared Ahi
Ingredients: sashimi grade ahi, chili flakes, oyster sauce, sesame oil, Chinese 5 spice, minced garlic, brown sugar, soy sauce, cilantro, papaya, rice, ginger, lemon
Cut 6 oz of sashimi grade ahi.
Combine chili flakes, oyster sauce, sesame oil, Chinese 5 spice, minced garlic, brown sugar, and soy sauce into a mixing bowl. This is the marinade.
Mix it until the sugar dissolves.
Add fish to the marinade for at least 5 minutes.
In another mixing bowl, add cut cilantro.
Cube a papaya, add it.
Add a half a lime to the papaya and cilantro.
Plate the fish with rice, ginger, lemon, and your cubed papaya mix.
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Produced by Ryan Pointer, shot by Bruce Smalling and Ryan Pointer, edited by Ryan Pointer
How to Cook Red Snapper with Mango Salsa | On the Hook
This red snapper with mango salsa recipe is hard to beat! The perfect refreshing dish to add to your dinner rotation, especially in the dreary winter months. Here are some fun tips from this episode:
– American or “Genuine” Red Snapper live anywhere from 30ft. to 620ft. deep from the Carolina’s south to Central American and northern South America as well as the Gulf of Mexico.
– Red Snapper is a lean, moist and firm textured meat, with a distinctive sweet, nutty flavor that lends itself well to a wide variety of cooking methods and spice levels.
– Place the mango pit into a pitcher of water in your fridge and have some mango infused water.