How To Stretch Shrimp For Tempura - How To Make Sushi Series

Master Sushi Chef Hiroyuki Terada shows you how easy it is to prepare shrimp by stretching it for tempura. This type of shrimp is called nobashi which just means stretched. Of the 3 ways it's done, chef prefers the 1st way since to comes out the longest.
Remember to use ice cold water in your batter so when your items are deep fried, the temperature yields a greater reaction and becomes more crunchier.
Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content.
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Support our Patreon page to see exclusive content not seen on KZbin, 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. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on KZbin. 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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New videos every Sunday and Wednesday!
Business Inquiries: [e-mail]
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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

[@garcemac]

Chef Terada, I greatly appreciate your willingness to freely share techniques that you have spent a lifetime mastering, that you also demonstrate alternative preparation methods, and that all steps are clearly recorded and explained so that even a klutz like me might have a chance. My only beef with this channel is that I am always SO HUNGRY after watching ;) Thank you, sir!

[@garcemac]

***** I moved from Toronto to a small town just over a year ago. Toronto has many good sushi restaurants. The town I moved to has no sushi restaurants. Not even chain store sushi. Again, I thank you for sharing your knowledge.

[@morganderose3491]

He didn’t spend his whole life doing it, Hiro did. He deserves the credit :)

[@medinalba]

wwooww smart move?? in America? people don't like sushi except in big cities hummm I hope you are succefull. @@garcemac

[@purpledefaultpfp6233]

@@medinalba haha theres more people than you'd think that loves sushi

[@palestine619]

Dude he needs his own tv show i don't even watch cooking shows but something about hiro makes me come back

[@nathan3953]

I definitely think it's a mixture of the camerawork and Hiro.

[@spikebaltar5071]

+Supahboom Banter

[@Crosshill]

I think its the simplicity of it. It's just a dude with a camera and a sushichef, no fancy editing. Hell, I dont even like sushi, and i keep coming back. Hiro is just too earnest to dislike and too skilled to ignore

[@popjussi4098]

I agree. The reason I love this channel is you get a cool, humble master as your teacher for free. No in-your-face products, advertisements, or offered services. I like to cook and I honestly learned a lot from these 2 guys. I hope they get compensated enough for the content.

[@_salzberri]

This I can definitely agree to!

[@pattidomingo6994]

Love how he shares his cooking techniques so we can improve our cooking with our families. Thank you very much., Patti

[@sharinmythoughts2510]

Thank you Chef Terada. I could watch you all day long. You did such a fabulous job showing us exactly how, and I Instill found it very difficult not to tear or squeeze the shrimp in half. You make it look so easy... You are the best. Thanks again, my deepest respect for you 👏👏💞💞🇺🇸 Love from Southern California🌞🌞🏜️

[@stephenadams5293]

Now I'm hungry for tempura shrimp. Love the videos.

[@rossanaestefanous5966]

Excellent tutorial for japanese food lover like myself ...thank you and keep it coming

[@ZanesFacebook]

I just want to say I love how clean he is while cooking. And you can tell it's a reflexive action, not just something he's doing for the camera. That's a real chef. Never too busy to keep a clean work station

[@miramoo123]

love how he handles his ingredients. so much care and so gentle

[@eggsnspam]

I did this recipe... finally learned how to do it right after a few tries, never having made any sushi before! My husband loves shrimp tempura roll and so do I. He now keeps asking me to make it. My only inconsistency is the sushi rice, sometimes I use too much forgetting that it's rolled up and you're biting on both sides. Again, thank you, Hiro!!!

[@brendaroberts4938]

Eggsn Bakon how u make the batter to dip it in ?

[@mikek17]

@@brendaroberts4938 1 large egg, 1 cup flour, 1 cup water with a couple ice cubes.

[@Chiu_Hindusthani]

how the batter is made and which is that dry flour.

[@harugushken2843]

I like Hiroyuki San. He always cleans his work table right after cutting his food items, a very good habit. Domo arigato gozaimashita!

[@lonelymanintheplanet1163]

Haru Gushken compare to indian

[@kemberlycecilio8686]

Very good... I like his cleaning skill.. That's why his tempura color looks neat and crunchy delicious 😋

[@ceciliatong9166]

Thank you so much for sharing this technique...I never knew the prawns need to and can be stretched. No wonder they stay so nice and straight when we see them on the plate in the restaurants! Now, I am surely going to try making them!

[@graphene1487]

The guy doing the video is great at his job. Curious, inquisitive and polite. Cheers to both you guys. Thank you for such a great video.

[@faolon9343]

I have to remember not to watch these when the only thing I have to eat is cereal.

[@nathan3953]

Agreed

[@uxjjkzbxlr]

Haha just what I did while watching

[@alexbeckley2080]

Maybe they can do a cereal sushi episode. Example : lucky charms, coco puffs, tricks, or even rice crispies!

[@uspapo]

+alex beckley exactly what I'm eating now lucky charms lol

[@supervillian7080]

I do the same thing

[@Daven834]

I like the chef,he looks kind and humble.Simple man..

[@piotrmariuszlazarewicz-kla892]

yes me too . I hate chefs who are like over confident and show up . That`s like east asian habits

[@dooodooodooo555]

Hey guys love the show. I am a young aspiring sushi chef (3 months in) also in the Miami area and just wanted to let you know that you guys are a huge inspiration and source of information for me. Keep it up!

[@rangedmelody1079]

Seeing these in my recommendations made me curious, now I cannot stop watching them. I have always loved to cook, but it is odd that I keep coming back to this when I am afraid to even consider eating raw food. Something about the way Hiro prepares the food, and just learning how to, makes it seem like more and more of a viable option. Maybe one day I should try some sushi. (trying to forget that one time I did, but wanted to overwhelm any possible bad flavor with a certain "green" "clumpy" sauce that came with it)

[@lionelmessiy3360]

this channel should get a million subs

[@indrmln9932]

it will man, it will

[@silverback7659]

+Indra Maulana I wonder what will happen if chef hiro quits

[@louisangelogarcia1774]

+DALA BEAST well i would commit suicide

[@silverback7659]

+Louis Angelo Merida can I watch

[@TylerGotAYTAccount]

+DALA BEAST Well the channel was renamed to its current name after it was decided that NoVe wasn't the right name since it was really all about Hiro; his skills and displaying them, his naturalization being shared, even trips to the market. So even though the cameraman has shown footage of his trip to China, my guess is that something drastic would have to happen, as it seems that Hiro and the cameraman have a great friendship together. So the end of the world is the answer. :) you're welcome.

[@4u21nder]

The thing that always gets me is how easy they make it look. Experts always have that ability so it is good to remember that when I am new to something don't expect the same level of proficiency. I just want to be able to do this at home because tempura can be pretty pricey these days.

[@lalitafaroli]

@Tim, plus, he is using a professional high quality chef's knife; not the cheap bendable junk knives you can get in any store.

[@tonyl1951]

Thanks Hero, your tips are always appreciated. As a chef myself I did not have the benifit of such a wide range of cuisine. My experience is with French and european based recipes. Asian inspired dishes are mostly self taught, I gain great knowledge and endless pleasure from watching and learning and then putting into practice.

[@CynicMoses]

tried this today and it worked like a charme :) thank you so so much for sharing techniques like this, it was amazing when we tried that for some friends today!

[@shannonnava]

I’ve never seen the tail prepped like that. Great tip! Thanks chef 😉

[@danll8539]

7:35 "This is the three different way we made the stupid shrimp" 😂

[@senseigaming4935]

yaa agree me i cooke no ike this

[@senseigaming4935]

this is simple timpura

[@mariapoloyapoy616]

Hahahaha

[@ellabanlagtas6764]

Thanks Chef, love the skills you’re imparting/teaching us. Domo Arigato

[@Malegnius]

Omg why do I watch this late at night? Starving and I just ate! Need me some of that shrimp tempura haha

[@ljdoff]

Shrimps and Chef Hiro on the same video... that coludn't be better.

[@alexmpyun]

hiro is amazing!!

[@sarahcooper2040]

That was very satisfying for some reason. Beautifully done and very easy to follow. It does seem like a lot of work but I love making foods for my family and I call it a Labor of Love recipe. Can't wait to try tonight.

[@brandynkirk]

Thanks for all the great videos! I look forward to attempting my own prawn tempura now

[@adtymryd6295]

this is so satisfying! I can't wait to make my own Nobashi Tempura soon :) thank you for sharing Mr. Hiroyuki Terada and Mr. Cameraman!

[@ThorStoneGaming]

I am not even a fan of shrimp, but those beauties made my mouth water. Awesome as always Hiro!

[@cholomadilla4493]

It's yummy looking

[@Soulflayerr]

Excellent demonstration of keen knife skills, Chef Hiro. It's great to see the care you take to make exacting slices in such delicate flesh. Bravo Sir

[@claudiacamama3623]

I’ve been looking for a shrimp tempura recipe and I think this is it, you definitely get a thumbs up, thanks for sharing.

[@skylord_jameson5702]

The shrimp are proud they died to this guy.

[@Rockstopmotion]

Skylord_Jameson They die with honor lol

[@MrJackfriday]

Sjw Vegans wont think so.. Lol

[@jaspermelocotones2316]

@@Rockstopmotion .....

[@bg357wg]

Yeah, they get to appear on a KZbin channel with millions of views per video.

[@kelwilson5585]

Lol

[@yuniatie8860]

Recipe it's good ,like tempuran , Thx

[@suksuriponeboonchuay4339]

Thank you very much for charing the recipe. I like the chef's smile .

[@tiagovirago]

Simple and commonplace is not always so easily concluded. Thank you master Hiro!

[@maiden392003]

I been trying this but never make perfect. Thank you for sharing this video. Now I'm gonna try again and this is perfect for tomorrow's new year celebration.. Yehaw! Happy new year y'all.

[@pe1000gc]

ようこそ！

[@meg5736]

Ria C take tempura flour 500 gm and ice water 700 gm mix it well and it becomes tempura butter now take plain flour the oil temperature should be 185 degree celuis now u can make it fine tempura 🍤

[@staceystory7175]

Nice I'm learning wow my friends.

[@RedfishInc]

So amazing to watch a master ply his craft. Thank you .

[@chubbyface22]

Thank you for teaching us how to handle shrimp properly. I am so impressed! 👏

[@uchibauki2515]

my selfish mother in law doesn't like it if I watching her cooking she said she is nervous , I'm glad I found your channel, very generous of you !!

[@katroyale3852]

Uchiba Uki 😂😂😂I'm the same way

[@jltdqw]

Uchiba Uki wow that is so sad, mine always hugs me when asked her to show me how to cook Japanese food

[@yuugenr7549]

Dafug

[@sidrahasad9942]

Some people get nervous when others watch them work.

[@jasminenewson5004]

Thanks I made it and it was yummy

[@angelfierypetals5252]

Tempura definitely has a unique flavor all its own. Must try it again soon. 🌴

[@pomegranaterising24]

This was actually very helpful! Cant wait to make some homemade shrimp tempura. The effort is worth the money saved

[@MK7JORGE]

Did anyone else, when they were little, get told that the shrimp vein was actually poop. haha

[@mukhtarsayyed3507]

what i heard was something different they eat and poop from the same vein :P

[@skeletor1119]

it is not really a vein you realize, it is their digestive track. so yes there could be poo in there

[@mukhtarsayyed3507]

oh k :)

[@CementCakeisboss101]

I heard it was cancer when I was younger and I was afraid to eat it for a while

[@MrReeseisawesome]

it is poop -.-

[@obliviousfafnir01]

I've always wondered how they make the shrimp longer. Very interesting. I'll bet that helps it to cook a lot quicker too. Could you guys do a how to for Katsudon? It's my all time favorite Japanese dish.

[@obliviousfafnir01]

Awesome! Thanks :D

[@ivanaconcubierta2970]

Thank you so much Chef!.wow!.now i know why it becomes longer.I love tempura so much but couldnt get it straight..no need barbecue stick!..thank you the guy behind the scene for making this video!

[@dinky..]

loved this!! really felt like I was there learning :) thank you 💕💕

[@barniyamum]

cld u pls make a short video how u mix the tempura butter with egg and without?

[@UnleashedEsX]

Noooo you forgot the best part! PS: Nice vid by the way.

[@niznomores7961]

Thanks for sharing ur recipe. I make this at least once a week. I've become quite the master at stretching the shrimp🍤 bc of ur teachings.

[@dominiquechester8559]

I cannot stress how much I appreciate you for deveining the shrimp

[@kimberlygriffin9718]

Thank you Hiro San!!!!!!❤️❤️❤️👍❤️❤️❤️

[@pe1000gc]

ようこそ！

[@BaadBadBoy]

Great video. The only thing I wasn't clear about was the batter. That's regular flour first, and then (egg, flour, & water)?

[@Nil_Sama]

I think it was cornstarch for the dry coat then tempura flour with icy cold water for the batter... some people use all purpose 1/2part flour and 1/2 part cornstarch with icy cold water and an egg...

[@SatoGGWP]

Yes

[@Altannargiilee9760]

@@Nil_Sama ?your is the best 3AM for my DL and it is the only thing I can do to make a better sense to my family and my friends

[@evitatruth8755]

No salt?

[@vissitorsteve]

I love this show. No other show comes close. Thank you!

[@AsilandNefer]

Fantastic - Thank you I will think of you each time I enjoy my now improved shrimp tempura!

[@SordMasta]

i like how they all call it "the vein", when it's actually the intestinal track, aka the poop sack. lol

[@AsDeft]

most people call it that just because it is easier

[@jaemccaskill1422]

He didn’t do the front vein tho

[@gazaniaflower3695]

A lot of work, no wonder the restaurant charges so much for just a few Shrimps.

[@ohdaUtube]

Gazania Flower it's even more work to get the batter extensions on them. I do it from home and the clean up job alone is a nightmare. It's one of those things I'd rather pay someone to do than to make at home. Unfortunately with good Japanese food, it's like that for several types of dishes

[@hanteo.]

I found it quite simple to make to be honest the batter can be messy but a wet kitchen towel picks it up not to badly

[@hanteo.]

Gazania Flower also for batter extensions I just toss batter on top of them instead of the "spoon scoop" method. It's kind of sloppy but it works and is fast

[@ohdaUtube]

Mrbiscuits05 what the heck is the spoon scoop method?

[@ohdaUtube]

Mrbiscuits05 if it's that simple, you're not doing it right

[@janicemccowan4369]

WOW!!! I actually have frozen tiger shrimp and tempura batter mix in my kitchen. I'm making this tonight. Also I have all the makings for the cocktail sauce. Oh it's on!!! Thank you!!

[@JAdams-qy7ii]

Excellent! Thank you for posting!

[@uttamaale7763]

good job chef

[@gynithwong7832]

Uttam Aale baby

[@feroxastra6707]

Uttam Aale

[@avhcbeaver2]

I've really been enjoying these videos

[@catalinasee5509]

AVHC Beaver a

[@kohpoheng351]

Catalina See 一

[@AJ07likeaboss]

Wow, another amazing video by chef Hiro. Keep up the great work!

[@seanoconnor9466]

I attempted chawanmushi today. the patrons were excited, they created their own for personal taste. It was great seeing everyones experience with chawanmushi. They were very satisfied with the experiment. Thank you for sharing your knowledge

[@cileymyrus549]

Interesting. Ok.

[@bthomas11190]

Got a Red lobster commercial before watching this.. god dammit..

[@bthomas11190]

+Hiroyuki Terada - Diaries of a Master Sushi Chef WIll be practicing all 3 this weekend for a soba tempura bowl.

[@germanstodomingo8079]

Shrimp tempura is perhaps one of my favorite dishes. On special occasions, I cook this dish at home, but it never really looked like tempura till I watched this video. 👍👍👍

[@Dragon-Slay3r]

Lol. Hi on your own supply

[@bluevomit2361]

So humble and professional chef, subbed straight, keep up the great work

[@kaoribecker3324]

Hi there! I am wondering how hot the oil needs to be. Is there a specific temperature?

[@kaoribecker3324]

thank you!

[@dangerousilent]

Usually 350 Fahrenheit 👍

[@efraing726]

07:08 " you just added all this length to it, almost an inch and a half" 😏

[@FintasticFishyExploits]

still the same ammount of shrimp.. its longer but so what. ??

[@michaelrodriquez8767]

Great Chef and thank you for taking the time to show us how to make delicious tempura fried shrimp.

[@natelyb3500]

This is amazing :) Looks real delicious!!!

[@drbelli]

"berry berry gud!" luv his accent

[@diegobarron1690]

It reminds of hattori hanzo

[@rackkarungen]

Watching this while fasting makes my hungry ;_(

[@BeyondTheMind007]

hahaha me too, I'm fasting, and cant eat til 2pm tomorrow. :/

[@bg357wg]

Why would anyone watch food videos while fasting!? Isn’t that two layers of torture in one?

[@elsufiyanti149]

Thank you for the recepy chef, my kid like shrimp tempura. I want to make it by myself. This video help me a lot! Success for you!

[@GeneralGiggleMuffin]

That shrimp looks amazing. I am obsessed with tempura.

[@mitsublancer02]

What type of Knife does Hiro use?

[@safarullam1981]

David Perez chef's knife i think

[@kozho4guitar]

Where ist the tasting part?

[@Deebohhh]

Let's go PAMILYAAAAA! Been waiting for this one!

[@valeryburt3469]

ive never had sushi but watching these makes me wish i could taste his ! looks so yummmyy!!

[@euniceca]

it takes so long😂

[@AdrianRamirez-od4py]

Is it just regular flour?

[@jinno11]

I believe it's a mixture of corn flour and plain flour

[@karl040474]

no its a mix of flour and cornstarch

[@slorbonmyknorb777]

the cornstarch helps add more crunch i THINK, don't quote me on it lol

[@Hexxes86]

That is the case most of the time, i use seasoned cornstarch to do my wings. Awesome crunch

[@x_Enkeii]

tempura flour

[@jimdavidson3345]

Thank you so much. Best demonstration on stretching shrimp for tempura. AND what a nice person!

[@8andsk835]

It's pretty cool that this dude takes time out of his day to share his skills.

[@tommywei8778]

Watching at library without headphones. Subtitle @ 5:09-5:11 ish, wtf.

[@ArturBerteli]

NO! Why you didn't try the shrimp, for God's sake I'm so hungry

[@ArturBerteli]

+Hiroyuki Terada - Diaries of a Master Sushi Chef nice! Thanks for answering. So I assume this video is yet to be uploaded? As this one here is the last one uploaded

[@ArturBerteli]

***** YES I just saw it!! Thanks! The final result was amazing, so beautiful. Nice job!

[@freewaybaby]

And if HE ate it, would you be less hungry!? LOL I know what you mean though!

[@ArturBerteli]

+Marcy RP Oh.. well, you've got a point there, I actually think it'd made me even more hungry LOL

[@angelinagabrillo6705]

c 4

[@nimay13]

To the Chef, thanks for showing me how it's done!

[@mozba1113]

Very good recipe, no waste, my husband and difficult children loved it!

[@nathan3953]

(Totally unrelated to this video) Hiro was on a most satisfying video in the world compilation! Here's the link kzbin.info/www/bejne/sISbkox9j5t3ldk

[@maryudomah4387]

I KNEW I saw his cutting board!

[@hanteo.]

Supahboom well deserved!

[@CeeOmega]

No tasting? Aww, c'mon.

[@CeeOmega]

***** sure! I'm subscriber.

[@RainyNightshade]

Amazing! Thanks for this! I'm planning on making some shrimp tempura for my birthday next month and this came right on time. I can't wait to try to make my own. ^^

[@RainyNightshade]

***** Aww thank you ^^ I've been watching your guy's videos for about a year now. Thank you for doing what you do. It really inspires me.

[@JoRedVogJapan]

I really appreciate to learn on how to make a proper Tempura by a professional chef.❤

[@mariemccormick5419]

You seem yo mock Hiro's "very, very good" ..... what a shame, Hiro can at least speak your maccas English, which by thé way, a Joke mock in England....While you can not utter Hiros Japanese language. Stop mocking his accent, you only have One ball.

[@a2thee270]

Somebody is on the rag!!!!

[@kathrynkenyon785]

Simple n to the point. THANK YOU!

[@DJBURBZ]

Followed the vid and it's really good, I finally able to make the shrimp cook straight and the batter not ruined 👌

[@hillroberts1311]

Thank you! I learned a lot from the master chef

[@aishaampil4535]

i love watchng chef hiro do his job.....but my tummy always crumbles every time i watch.....haha

[@irishnovember5900]

It's amazing but every single time you guys come with consistently good quality content. Amazing job hiro! I'm so damned hungry now!

[@corazonsalamatcapati1728]

ffefeeff33e3e2fee33333322ee23fe33ee3ee2e2eeee3fe32ef2ee3eg3ef33gee3e333ee3e3f3ve33r3e3e2r23ee33eeeefeeeeeree3eefee3e333eeeee33gege3eeee32eeeeeeeee3ere3eeeeeee3eeegeè33ee3eeebeegge3eb34è3e2er2efeeebee3e2eeeeeee33efeereee33e33geebe2eeee3f3e3e3eee3gee3f33ee23feege3e3eeee32e3er333eef3ee3e33333eee34ee2ee323eefeee3efv2223egefe3ev33eeeee3re33e33eeeeffefeevee2b3e3eeefeeeefeee3333eeeeefge2ef3edefe23effgeg3e3eeeevegegbeee2fevgefeeveeeggfeeeeeeeffeevd2e2e2v2ffefeeefegeeffegvbe3geefeeeeeveeeef3eeeeeeeeegfeeferfefe33evfefegregf2gfv3eee2ee3eee23e3e3eeeeetgee3ff33gfrffee3veeeeeefeeeeeeee3ee33332e3eeee3v32e33eeeeefeeee3e3ee3ef223ee33gfe2e23e3f3e3333e3ee333b333e333e33e3gvvefv3eeee2e3ee2r3e3eef23eveevere3eeeevge32eg33er3effe2ev3ee3e3fr2

[@enchantedangel7]

I always wondered how the shrimp had that shape in restaurants! Cool tip. Thank you!!! 😊

[@gothondaviet]

I really enjoy watching your videos! Keep them rolling. Definitely would like to meet you guys in person one day!