Second Channel: https://youtube.com/user/MIAMISPICE68
Camera Man's Channel: https://youtube.com/charlespreston
Watch More Hiroyuki Terada:
Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU
Popular Videos: https://youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz
Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8
Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5
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. https://www.patreon.com/diariesofamastersushichef
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...
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
-----------
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.
-----------
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
Perfectly Made Sushi Using A Sushi Kit - How To Make Sushi SeriesFollow Hiroyuki Terada:
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Hiro's Second Channel:
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Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8
Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5
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. https://www.patreon.com/diariesofamastersushichef
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...
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
-----------
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.
-----------
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
How to cut a salmon for sushi,,come tagliare salmone per sushi,,This is normal way of cutting a salmon in japan,,,,hope you enjoy it,,,
How America’s First 3 Star Michelin Sushi Chef Serves His FishRarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. But Eater's Kat Odell scored a seat at his bar to taste through America's best omakase.
Like Madonna, chef Masa Takayama is a mononmyous character known by fans simply as "Masa," also the name of his eponymous restaurant in New York's Time Warner Center. And after three decades of cutting fish and helping to shape (and refine) America's sushi culture, it's a moniker well-deserved.
At Masa, the show is sushi, and it's one that has received countless accolades for Chef's near-perfect, and extremely pricey fish. Actually, Masa is the single most expensive restaurant in the country and one that replicates, in many ways, a classic Japanese omakase experience. While dishes many not always be entirely traditional, the service, energy and overall thought behind the meal is totally Japanese.
On very few occasions does chef Masa allow cameras into his restaurant and, in fact, he's notorious for his no photography policy. Regardless, Eater's Kat Odell scored a prime seat to experience the best sushi in this country.
After Ten Years of Masa, a Sushi Legend Surveys His Kingdom ►►►► http://goo.gl/zcmFZl
"'I'm not a snob,' says renowned Japanese chef Masayoshi Takayama of his decision to never eat sushi in New York City, unless it comes from his own kitchens. 'Just, the thing is my ingredients. I don't think they have equals.""
--------------------------
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it's the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now!: http://goo.gl/hGwtF0
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Making Sushi at HomeChef Thomas Reese will show you step-by-step how to make sushi at home, including a shopping trip to Central Market to buy all the ingredients needed — including the sushi grade fish!
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What $400 Gets You at One of NYC’s Most Expensive Sushi Restaurants — ConsumedOn this episode of Consumed, host and sushi aficionado Kat Odell visits Sushi Ginza Onodera, the New York City outpost of an acclaimed Tokyo omakase restaurant, to try the many-coursed meal that sets diners back $400. Is it worth it? Watch the video above for an inside look.
For more episodes of Consumed, click here: https://www.youtube.com/watch?v=S8Wjj2d28rA&list=PLUeEVLHfB5-SD8g61OopU4eowWVoTnJAE&index=14
— — — — — — — — — — — — — — — — — — — — — — —
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
かつおのさばき方1/2（Skipjack tuna）水洗いから三枚おろしまでを収めてあります。
"Katsuo Bonito" that can be caught in spring is valued highly in Japan.
かつおのさばき方2/2（Skipjack tuna）柵取りから盛り付けまでを収めてあります。
It is said, "Return bonito", and "Bonito" that can be caught in autumn as gets on
by the resin, and is as delicious as tuna's "Toro".
How To Process Tuna Block For Sushi: Part 1 | How To Make Sushi SeriesHow To Cut Tuna From A Block: Part 1 from Master Sushi Chef Hiroyuki Terada
Subscribe: http://bit.ly/2wHjb9m
Watch more: (popular video/playlist)
Watch More Hiroyuki Terada:
Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU
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Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8
Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5
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. https://www.patreon.com/diariesofamastersushichef
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...
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
-----------
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.
-----------
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
Sushi Tutorial: How to cut and prepare Fresh Yellowfin Ahi Tuna (Maguro)Sushi Tutorial: How to cut and prepare Fresh Yellowfin Ahi Tuna (Maguro)
An ultimate guide for: how to slice salmon for sushiTo watch the full video or try for free, https://www.master-jpcuisine.com/p/squid-sashimi
How To Cut Tuna For Sushi and Sashimi: Part 2 | How To Make Sushi SeriesHow To Cut Tuna For Sushi and Sashimi from Master Sushi Chef Hiroyuki Terada
Subscribe: http://bit.ly/2wHjb9m
Watch more: (popular video/playlist)
Watch More Hiroyuki Terada:
Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU
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Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8
Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5
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. https://www.patreon.com/diariesofamastersushichef
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...
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
-----------
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.
-----------
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
Je n’ai jamais mangé une recette de poisson aussi délicieuse qui fond dans la bouche❗️ #142Je n'ai jamais mangé une recette de poisson aussi délicieuse qui fond dans la bouche‼️
C'est ma recette de poisson préférée, elle est tellement facile et délicieuse que maintenant je cuisine le poisson que de cette façon.
J'ai choisis du cabillaud, un poisson que j'aime beaucoup facile à cuisiner avec une chair tendre et facile à préparer.
La recette est tellement simple que je sais que même les débutants en cuisine peuvent la faire sans problème.
Pour commencer j'ai fais revenir des légumes, poivron rouge, poivron vert, carotte, oignon, ail, tomate bien sur vous pouvez mettre les légumes de votre choix comme des champignons, courgettes, aubergines.....
J'ai ajouté quelques épices, ensuite je met le cabillaud directement dans la sauce pour qu'il s'imprègne des saveurs et je laisse cuire.
En accompagnement j'ai préparé du riz.
Le résultat était excellent il ne restait plus rien dans les assiettes des petits comme des grands un vrai régal😋
j'espère que ma recette vous plaira, n'hésitez pas à me laisser vos retours en commentaires🥰
Prenez soin de vous💚
*Activez les sous-titres en cliquant sur CC en haut à droite de la vidéo.
_________________________
ingrédients:
6 cabillaud
un poivron vert
un poivron rouge
une carotte
une tomate
un oignon
3 gousses d'ail
200 ml de purée de tomates
Une cuillère à soupe de vinaigre
Une cuillère à soupe se sauce soja sucrée
sel
poivre noir
une cuillère à café de paprika
une demi cuillère à café de piment (facultatif)
une feuille de laurier
huile
riz ou autre accompagnement.
*Si vous aimez mes recettes abonnez-vous en cliquant sur le lien.
http:www.youtube.com/c/DansLaCuisinedeSou
鱼丸！酒店大厨是这样做的，操作经验分享给大家，满满的小技巧Fish ball recipe鱼丸！酒店大厨是这样做的，操作经验分享给大家，满满的小技巧Fish ball recipe
喜欢我的视频，记得订阅、点赞、评论、分享，感谢您的支持
Like my video, remember to subscribe, like, comment, share, thank you for your support
Fish Ball 魚丸Try our Spices at our new online store!
http://siuscookingstore.bigcartel.com/
Siu's Cooking Top 10 Must Have Cantonese Dishes
http://www.amazon.com/dp/B0128RWF6E
Fish Ball 魚丸
Siu's Cooking
Cha Ya Asian Bistro
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Video produced by Edmond Shum
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Ingredients: Sawi fish, egg whites, sugar, salt, white pepper, dashi, sake, and corn starch
Uni Don Japanese Set Meal - 海胆饭套餐Recipe at: http://www.themeatmen.sg/recipe-uni-don
This is for the Japanese food lovers! Today’s recipe will prepare you to make your own Japanese set meal, from doing your own Uni Don (sea urchin rice), chawanmushi, all the way down to your own sashimi!
For that fresh taste of the sea, we have added in a good serving of uni as well. Uni may not be cheap, but for that price you’re paying to make it at home, the servings are huge compared to what you’ll get in restaurants outside. In making the rice, it’s very key to add in the vinegar mixture right after the rice is steamed. We also added clams to the miso paste to make a yummy miso clam soup. Remember also to only use ONLY sashimi grade salmon and tuna!
In over an hour, you’ll have yourself a fabulous treat of Japanese food for yourself and your loved ones. A perfect weekend treat!
Also, check out the awesome appliances and diningware from Metro that we used for the recipe as well :- http://bit.ly/TMMUniDon1
P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
Chawanmushi - Savory Egg Custard - Sea Urchin Egg CustardChawanmushi - Savory Egg Custard - Sea Urchin Egg Custard
http://www.worldwideculinaryapprentice.com
Hiroko Shimbo will teach you how to cook Chawanmushi - Delicate egg custard full of Japanese flavors.
Please join us for chef Hiroko new class.
Recipe ingredients below
Thank you for watching!
Find chef Hiroko website link bellow.
Share - Like - Comment - Subscribe!!!
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blog: www.hirokoskitchen.com/blog
authored books:
The Japanese Kitchen (IACP Finalist)
The Sushi Experience (James Beard Foundation Award Finalist)
Hiroko's American Kitchen (IACP Winner):
Chawanmushi Ingredients:
3 large eggs
1 1/2 cups kelp stock
3/4 teaspoon sake
3/4 teaspoon mirin
3/4 teaspoon usukuchi shoyu
2 tablespoons heavy cream
sea salt
4 teaspoon sushi tsuke-joyu
手做魚丸 HANDMADE FISH BALLFacebook 粉絲專頁 https://www.facebook.com/pig61106?ref=hl
http://pig61106.blogspot.tw/2014/01/blog-post_19.html
選新鮮的魚，取魚肉的部份，然後在低溫狀態下利用攪拌機來打魚漿成魚絞肉，再把絞肉和鹽,調味料攪打混合，捶甩打後，魚肉裏的鹽溶性蛋白會重組成網狀結構，最後變成綿細而有光澤的魚漿。再將魚漿用湯匙挖成球狀，下80度左右水中泡半熟,即可煮成魚丸。
Swordfish or shark clean meat 650g
150g minced pig （more fat)
2 egg white
250g of ice
Water 200c.c.
Tapioca (sweet potato flour) 100g
Sugar 40g
Chicken powder 10g
Salt 15g
2 tsp pepper
2 tablespoons sesame oil
Chinese Sweet and Sour Fish 糖醋鱼片Hello~ today I would like to show you this dish that I made for our Chinese New Year's Eve dinner. Trust me it's REALLY good and you've gotta try it ;)
Thumbs up if you feel love is in the air today! Happy Valentine's Day!!
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Chinese Sweet and Sour Fish Recipe 糖醋鱼片
Ingredients原料:
3 tilapia fish fillets 罗非鱼三片
1 cup panko Japanese bread crumb 1杯日式面包粉
1 cup all purpose flour 1杯面粉
1 egg 一个鸡蛋
Salt and pepper盐、胡椒少许
1 tbsp soy sauce 1大勺酱油
2 tbsp ketchup 2大勺番茄酱
¼ cup water ¼ 杯水
1 tsp white vinegar 1小勺白醋
1 tbsp sugar 1大勺糖
1 tsp corn starch 1小勺淀粉
3 green onions (chopped) 3根香葱（剁碎）
3 cloves garlic 3瓣蒜
------------------------------
Music:
Royalty free and from iMovie Half Moon Bay Short by Apple Inc.
Local Forecast - Slower, Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Sweet and Sour Fish FilletHow to cook fish fillet with sweet and sour sauce. Pork can also be substituted in place of the fish, or you can also use the sauce to top whole fried fish like tilapia
Sweet and Sour Tilapia
水煮鱼（沸腾鱼）的做法视频1)
水煮鱼Fish filets in hot chili oil免掉一些繁琐的程序，仍然可以做出麻辣味十足的水煮鱼。用鱼柳，可以减去很多麻烦，用鸡汤替代鱼汤一点也不逊色。这道菜最关键的部分是红油和麻椒，用韩国辣椒粉，会让红油颜色非常鲜艳，而青麻椒则是能做出麻辣鲜香的水煮鱼的另一个重要秘密。
Salmon head Tofu soup, 三文魚頭豆腐湯All videos come with english captions. Please click the CC Button to activate english subtitles.
所有视频都寫上有英文說明字幕, 請按 CC 鈕掣
Please add me as your friend on facebook: www.facebook.com/wantanmien
請加我成為您的朋友在 facebook 上: www.facebook.com/wantanmien
You can find more recipes and information on my website: www.wantanmien.com
請去我綱頁: www.wantanmien.com 你會找到很多不同的食譜和大家分享
1. around 325 grams = 11. 46 oz, half salmon head
2. around 200 grams = 7 oz, salmon fish belly
3.1 tbsp oil
4. 3 slices ginger
5. 700 ml = 24 fl oz, boiling water
6. 1 tsp lemon juice
7. 1 tsp shaoxing wine
8. 300 grams = 10. 60 oz, pressed tofu, medium firm
9. 2 pieces lettuce
10. 15 grams = 0. 53 oz, coriander
Marinade:
1. 1/2 tsp salt
2. 1 tsp shaoxing wine
Seasoning;
1. 1 tsp salt
2. 1/4 tsp sugar
3. a pinch of pepper
4. 1 tsp japanese fish powder: Dashino -- moto
Salmon with Ginger-Garlic Glaze - Easy Salmon RecipeThis pan-seared salmon dish is simply amazing! Wild salmon glazed with rich ginger-garlic glaze! This is my favorite salmon dish; serve with salad or rice! WATCH my salmon prep video here: http://www.youtube.com/watch?v=GhbHnXcyNSI
SUBSCRIBE to my channel to get updates!
Music Courtesy of Audio Network
By: Igor Dvorkin, Duncan Pittock, Ellie Kidd
Song: Sour Apples
Ingredients:
8 pieces salmon
1/4 cup minced ginger
6 to 7 cloves garlic, minced
1/4 cup tamari sauce
1/4 cup brown sugar
1/2 cup water
salt for seasoning
serve with cabbage slaw, salad or steamed rice
How To Make Ginger And Orange Salmon - GCN's Food For CyclingNutrition for pro cyclists is really important, so we caught up with Team Saxo Tinkoff's Head Chef, Hannah Grant to find out what pro riders like Nicolas Roche eat at the Vuelta and get the recipe for GCN!
Follow GCN on YouTube: http://gcn.eu/gcnsubs
Fish is a great source of protein, and salmon is a fish that all of the team enjoy. Here Hannah shows us how to make one of the favourites amongst the team, ginger and orange salmon.
Ingredients:
200g (7oz) Salmon filets/person
50g (2 oz) Ginger
Juice and zest of 1 1/2 oranges
50ml (1.75 floz / 1/2 cup) Olive oil
Pinch of salt
Squeeze of honey
Cook at 175 degrees C/350 degrees F
Don't forget to follow Hannah on Twitter at: http://twitter.com/dailystews and check out her website: http://dailystews.com/
Music:
Captive State - Start: http://gcn.eu/18nVrRd
David C Hewitt - Predator Vs Terminator Vs Aliens: http://gcn.eu/1aQYtkD
London Music Works - Toccata and fugue in D minor, BWV 565: http://gcn.eu/16ejTKc
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Miso Maple Salmon Recipe - Broiled Salmon with Miso Maple GlazeLearn how to make a Miso Maple Salmon Recipe! - Visit http://foodwishes.blogspot.com/2011/10/miso-maple-glazed-salmon-canadian.html for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Broiled Salmon with Miso Maple Glaze!
Saba Shioyaki (grilled mackerel) Recipe - Japanese Cooking 101This video will show you how to make Saba Shioyaki, grilled mackerel. Instead of using a gill, we cooked the fish on a frying pan. Very easy to make at home!
Full recipe here: http://www.japanesecooking101.com/?p=3351
Connect with us on Facebook: http://www.facebook.com/JapaneseCooking101
Subscribe for more easy Japanese recipes: http://goo.gl/yaiKye
Baked Asian Style Maple Glazed SalmonFast and easy way to cook salmon.
Ingredients:
2 Salmon Fillets (4-5 oz each)
2 tbsp Maple Syrup
Grated Ginger (amount according to your preference)
2 tbsp Soy Sauce
1 tsp Sesame Oil
Sesame Seeds (Optional)
Music:
Easy Lemon
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Japanese Style Miso Mayo Baked SalmonFacebook: http://www.facebook.com/pages/Maggie-Foodie/116423025126468
Twitter: www.twitter/maggiefoodiesf
Website: www.maggiefoodie.com
I found this recipe online years ago & I've been making this atleast once a month ever since. This is very easy to make & healthy too. Hope you like it.
Ingredients
5 pieces shiitake mushrooms, sliced thinly
1 stalk green onions, sliced thinly and diagonally (you can also use regular onions)
sesame seeds
grated cheddar cheese
1 -- 11/2 Miso Paste (red or white)
4 tbsp mayonnaise (I used the Kewpie)
Salmon fillets (between 4-5 oz each)
** you will also need Aluminum foil**
Music: Maggie Foodie Theme 2
By: Rudiment
Fresh 18 pound yellowtail into sushi/sashimi.Vu Nguyen dismantling a 18lb yellowtail in minutes. This beautiful fish was caught in mexico waters brought back for one reason... SUSHI.
Excuse the radio in the background =)
www.sushistudioarts.com
