Best Tasting NO COOK Salmon Dish: Salmon Yukhoe Donburi

I am so excited to share with everyone my own sushi kit which includes sashimi grade fish! In this video, I show you all the thinks you need to do in easy steps with this kit, so I hope you'll enjoy making sushi at home or wherever you are. Everything necessary is included, but of course you can to it to make it even more special. Enjoy and happy eating. Click here to buy: www.restaurantsupply.com/diy-...
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Between myself and Chef Michael Collantes, we are offering our services for professional restaurant consulting anywhere in the world. Between my 30 years and Michael's 20 years of experience and his Michelin Star accomplishments 2 years in a row, we would love to help make your establishment the best it can be. We look forward to hearing from you soon.
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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 KZbin.
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 [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
3203 Regal Drive
Alcoa, TN 37701
800-714-8226
www.knifemerchant.com

[@austinpak8488]

i’ve been subscribed to this channel for about 5 or 6 years now and you still manage to make me hungry

[@ar-sithf.austin3744]

You can watch any of these over and over and get hungry after just having a huge filling meal. Just like for certain an hour after eating too much rice on the Chinese buffet you're starving again and want two entire sushi rolls 😂.

[@SuperSushidog]

Yes, miso and honey go well together to make a mi-so-ho-ney sauce. Shiso and honey work too.

[@Chenovski00]

Salmon is the best. So delicate and rich

[@dafarii]

A nice return to form. Simple, but great dishes! Thank you Hiro!

[@49ers1975]

i miss eating that in japan..was there 2 months ago...the food in japan was so good.....

[@oi_77i]

Chef! It's a really great as a Korean fan of you, to watch you tried and made Yukhoe styled dish with salmon! It really seems yummy! 😋

[@MAVERICK_1997]

Korean miso is Doenjang( Korean fermented soy bean paste) the one which you are using chef, is Gochujang(Korean red chilli paste).😅

[@recca7]

I started to think gochujang was Korean miso! They do have a lot of same looking pastes tho😅

[@karenchung3304]

When you look at them in real life, they have totally different color. It's not very easy to mix up the two since one has a brown color and the other has red

[@YouTubeinformation.555]

Miss you dear master chef,i have been learnt many things from you thank you for sharing greatful sushi recipe.😊🙏

[@catfishredneck88]

looks great, I would and may try one.

[@stevejodoin6489]

I've been watching you guys for yyyeeeaaarrrsss now and Chef Hiro never disappoints. I wish I could spend one day with you guys trying all this delicious food like the other KZbinrs have the chance to do 🤤🤤🤤🤤🤤🤤

[@MrKaido93]

That looks like a superb recipe, well presented. Way to go! I think that I might also add some Ponzu sauce with it.

[@jimbobjoe]

that looks amazing!

[@stevetoth4765]

Love your videos!!

[@jerrykinnin7941]

Looks delicious.

[@obaroya]

Amazong dish, Hiro-san! I want to make this someday!

[@EitanHaddokPROD]

Thanks, you keep on surprising me again and again. We could try to make the egg poché as they say in french

[@-RONNIE]

Very nice dish it looks really good

[@Domzdream]

I have to try this! I love making your recipes. I’ve been doing it for years. Learned a lot from watching you. 👌

[@JuanJimenez-hv4rx]

Thank you babe

[@MrInsanecicci]

My wife tried this recipe TN and it was amazing. Thanks so much for the amazing content.

[@lindatakahashi9268]

Every recipe that I have ever tried from this channel always turns out the best!

[@RR-vf2bd]

Great recipe! As a kid from 80. We used to drink fresh eggs by making small needle holes 😂. No ever salmonella disease, but now it's scary. Thank you for recipe will try with half cooked egg 😅

[@Czarina888777]

I want this for my birthday dinner. 🤤

[@gilbertcanales9943]

Very nice chef😮

[@26hurban]

Been a while since I’ve watched y’all 😢 Not sure why I stopped getting the feeds. But I’m back and ❤n it!! Thx and in case y’all don’t put out another video till after turkey day, have a great and blessed Thanksgiving!! And if ya do, I’ll just wish it again 🤷‍♂️🤣👍🙏

[@kurtisgillen7658]

Always the best, hence ur title. Thanks another great video. Question can u deliver the sushi packages to Ohio?

[@davidtatro7457]

Dear Chef Hiro, this looks amazing! I might leave out the egg yolk just because l am not sure of the quality of eggs l could get around here, or maybe l would try to find quail eggs. But what you did with the salmon is beautiful.

[@nero2987]

That looks mint

[@chrisplaymusic]

You make an excellent point about raw eggs. Most people may get grossed out by it but some actually have been eating it raw...on sunny side up eggs like you mentioned! Lol😅

[@ToslisTosliauskas]

Beautiful,Healthy and tasty 😉🍀👍

[@maritimer95gt]

Do you know the final CC of the chamber after the work you did? Awesome video! I can't wait to see the truck run!

[@jazmingonzalez3227]

Love the sauce!!!! The raw egg makes me a bit nervous to try but I have an open mind on it.

[@chichibangbang3667]

Like Camerman stated, "It's similar to sunny side up."

[@lindatakahashi9268]

Bakkafrost salmon is the best I've ever had! I think the whole bottle of sake would taste even better 😂

[@utubeironchef]

Ancient secret ingredient!🤩

[@cherriemay528]

I love salmon 😂

[@cuquissalinas804]

😍😋👏

[@aubreytay1]

👍

[@peace4myheart]

I hate watching Hiro's videos bc I always come away hungrier.

[@Xtinnoker]

I have salmon I caught all summer, After a month or two in the freezer, My favorite way to eat is raw. My son and I will try this for certain…

[@lemoncake3824]

I know salmon tartar donburi. Never have I imagined you would cook salmon yukhoe rice bowl instead of tuna fish! What kind of fish is good for yukhoe donburi other than these fishes🍣? I have no idea🤔.

[@hbgriss]

Now please do the same seasoned salmon in and on some killer rolls. (We like them) -Your audience.

[@harveyh3696]

02:15 1st world problem and then some. :)

[@thb77955]

Hiro, my friend, g11d aftern11n!!! You are back in the studio, that's the way I like your videos. The recipe full of proteins brings a lot of ink on the pen... Magic!!! Please never stop!!! ♥️🇯🇵♥️🇩🇪♥️🇺🇸♥️ 🔪🥢🔪🥢🔪🥢🔪🥢

[@pmh3147]

interesting that the chef is reluctant to say no to the basil suggestion, probably wanting to be polite; I don't know basil would go w/ the Korean flavour profile of the salmon tbh

[@ar-sithf.austin3744]

Salmon YukHoe... I've been around a few of them in my day. And done things I'm not proud of doing.

[@lemondubs]

Are they a couple? I always wondered

[@Domzdream]

Guys don’t be afraid of eating raw yoke. If Rocky Balboa can have a couple of raw eggs a day and live, so can you 🤣😘

[@M4A1MG42]

As someone who loves raw egg, the key is to be very mindful of the freshness and pay attention to where you source the eggs. Not all eggs can be consumed raw.

[@Domzdream]

@@M4A1MG42 Yup, I agree.

[@mikegio7333]

The egg was pasteurized

[@mikegio7333]

Im not sure how to tell what salmon is safe to eat raw

[@JaePlay]

Why Yukhoe? Yukhoe refers to beef... Wouldnt it just be Salmon Sashimi Donburi?

[@georgeminjarez6666]

Bro . No basil ! Substitute the sauce with marinara while you’re at it .

[@fredsmith5782]

I’ll need to work on my knife skills but the assembly of the recipe itself is very simple. The main thing here is getting the sauce for the salmon here. I think if you can’t get the oba and sprouts you can at least sub for green onions/scallions. Otherwise I can get some sashimi from the supermarket I can assemble

[@rebelliousmedic]

Love that knife he's using, just can't bring myself to spend $300 on a knife

[@austinpak8488]

i pray i'm the first comment

[@adamdam]

I think you achieved it, good for you.

[@austinpak8488]

@@adamdam let’s go

[@nero2987]

GG Austin. Ye done gud

[@adamdam]

@@nero2987 I'm full of pride to know I witnessed this moment.

[@recca7]

I'm doing poached egg. I'm not in Japan so shouldn't just eat raw yoke😅 and yes i understand he's filming in America

[@fabiantolano2080]

I eat raw yolks in my Asian dishes, it’s safe.

[@nanal2931]

It looks too good but not for pregnant women 😅

[@hbgriss]

Sponsors have absolutely changed Hiros whole channel. It’s not what it used to be or was so loved. Every-once on a while some are great , just not the draw of your original focus. Adv $$ changed everything…..

[@flatsfishingonline]

I love you guys but the elephant in the room is the Faroe Islands disgusting slaughter of sea mammals (dolphin, etc.).

[@whiteknight257]

Pretty gross using your token japanese guy dieing his hair white...

[@fishstix4209]

7:22 it's literally chicken menstruation,,,,it's cool if cooked, but I ain't eating no raw chicken period....🤣🤣🤣

[@FrankTedesco]

your ignorance knows no bounds

[@lisabanks7742]

It’s the one dish I don’t care for. I don’t think I can eat raw eggs .

[@aieisovimikaan]

Real honey is crystallised. Its not liquid in room temperature. So stop calling american syrup as honey.