GRAPHIC: LIVE Lobster 5 Star Ramen Dish | How To Series

Master Sushi Chef Hiroyuki Terada shows you how to make a 5-Star Lobster Ramen dish, and it's actually much easier than you'd expect, but hopefully you have an asian market close by. The secret is and will alway be the ingredients including the ramen.
In this dish, we sourced a frozen 2 pack of ramen noodles with miso flavor, Chinese style soup paste, Japanese soup stock, minma bamboo shoots, and hot oil; the rest of the ingredients including a lobster can be found at. your local supermarket.
If you wish to have great seafood flavor but don't want to dispatch a live lobster, we suggest using some fresh head on shrimp if you can find that. If not, even
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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
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

[@Etherealbeing.47]

r.i.p my nigga Larry

[@LuisMartinez-zy5wq]

Shoutout to my boi lobster for taking one for the team

[@2HeatieAlpha]

Lol graphic??? It's just food people are way to sensitive

[@llllllolllllllll]

Extremely graphic ? Really ? 2 girls 1 cup is extremely graphic !!! This is just watching dinner prepared.

[@reedglenn1960]

I bet if a vegan were watching this they'd be screaming

[@novazo1]

Sooo that lobster is older than me... :|

[@AyoGobi]

I'm allergic to lobster I learned that the hard way but let me tell you it was the best lobster of my life and now I have epi pens lmao

[@turner8107]

lets play spot the vegan crybaby in the comments

[@InternalErrorz]

Food is graphic now...

[@ragnarocking]

When I saw "Extremely Graphic" in the title, I fully expected that the lobster was going to break out of its bands, stand on its tail and gouge Hiro's eyes out. Then Hollywood would make a movie about it, called

[@crofortuneftb7305]

*The guy holding the camera who's fingers wont be anywhere near the 6lb lobsters claws*: It's okay, let them breathe

[@engineerpaolo1896]

Lobster: What a great day to live!

[@noisew4ll]

Gordon Ramsay: "WAS THAT FOCKIN' FROZEN MATE?"

[@trentconnellan6242]

this is like an ISIS propaganda video for lobsters

[@fairuzdin3012]

@

[@ThatOneGuyLuL]

Who’s just watching these for the dispatching? Don’t lie..

[@alexgizarro6133]

EXPERIMENT Glowing 1000 degree KNIFE VS LOBSTER

[@RGJonson]

I legit only watch these to see the lobster fatalities

[@bernardomatias24]

Hiro:these are the ingredients,preparation steps,costs and-

[@leestones9620]

36 years old that's how old I am!! that lobster was around in the 80s i bet back in the day his friends called him lobbo !!