Yukke With A5 Miyazaki Wagyu Beef | How To Make Series

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How to make Yukke with raw quail egg (with miyazaki Waygu KOBE style beef) from Master Sushi Chef Hiroyuki Terada | Subscribe: bit.ly/2wHjb9m
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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...
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: [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

[@Jmoneyvitamin]

the sound quality is so good i can hear the camera man breathing like hes been smoking since he was 3

[@taiefmiah]

He is probably speaking into the mic rather than in it's general direction so it picks up his breathing

[@rockypruden7604]

Jesse C. He's Masterbating

[@RobbieWasabiii]

He's just a fatass you can tell by how thick his fingers are fucking disgusting

[@juliusbernotas]

That's Darth Vader

[@zerofriends6]

thats hiro breathing not cameraman

[@LePurpe]

Cameraman: How are you today Hiro? Hiro: Very very good... afternoon.

[@johnsmithee6660]

Hiro needs to open up his own restaurant, called HIRO'S GOOD AFTERNOON

[@bg357wg]

How about "Hirro, Good afternoon!"

[@loganprince1134]

he has is own restaurant..

[@YanasooSibarah]

Hiro means afternoon in japanese

[@nickrock5482]

How a about noveu the restaurant he does own

[@redvanderbilt289]

Where he cooks alive animals

[@iTrum89x]

Hiroyuki "Good Afternoon" Terada, the man, the myth, the legend. And we can't forget about camera guy.

[@MrWIbackpacker]

I ‘love that he uses a deba to trim that steak. Guys pick on me at work about using my deba to trim steaks and pork loin. And, yeah Hiro, reminds me exactly of hot pot preparation. Absolutely one of the best looking steaks I’ve ever seen...

[@REECEDA]

It would cost $6 to just lick that board!

[@vik_body_beld7294]

If HiroSan would not have been a Chef, he certainly would be a Monk. What temperament, beautiful.

[@mattklaczkiewicz4226]

truely an amazing work of art! Love watching all the different dishes you prepare!

[@hermestrisme1]

Steak tartare au couteau !! Waouw !!! Du grand art !!

[@koolkidzklan5057]

Was anyone else thinking, “Dam.... that would make a good ass burger!”

[@koolkidzklan5057]

Hiroyuki Terada - Diaries of a Master Sushi Chef YES!!!! Can’t wait to see it! Thank you, Chef! Good afternoon!!

[@kanrich99]

Same here!

[@sandralee8855]

KoolKidzKlan yes...lol I was also thinking at that price I would just use hamburger if I'm covering up the taste with all those seasonings and onions...😁

[@gchin2881]

Hiroyuki Terada - Diaries of a Master Sushi Chef good afternoon

[@kentarolee6343]

KoolKidzKlan no

[@Soulzarath1]

This looks absolutely amazing.

[@andyjay6947]

That would make one amazing Burger. Magnificent work chef! Yukke looks extremely delicious

[@faka2019]

Hrmmm as amazing as always the way chef Hiro cooks the dishes.Rouses one's appetite.

[@jwrappuhn71]

FANTASTIC VID GUYS.

[@ethansdroid]

Looks amazing

[@sphericalmobius]

Thank you for sharing. My favorite KZbin show!

[@iraAlbucher]

Looks great!!

[@stelliocantos4639]

I hope one day, Hiro-san is immortalized with a 10 hour video of looped, various knife work. It's so relaxing. Thanks for the vid, guys.

[@retroweek]

I’ve never seen Hiru this excited about a dish!

[@samkahlari3215]

Stay up and blessed. More blessed cooking skills and wisdom I can trust 🙏🙏🙏🙏🙏

[@rickburker]

I have never wanted to watch a cooking channel so much in my life, great work! Every time I see this I find my appetite...

[@rickburker]

And by find my appetite I mean get hungry... I... kinda worded that weirdly

[@omggiiirl2077]

It's romanized yukhoe. It's actually a dish originally from Korea Thank you for saying that, also it is one of the Royal/aristocratic dishes of Korea. This dish has a VERY ancient history in our country. There's also Mayukhoe or Malyukhoe which is raw horse, I have yet to try that. But good job making this dish!! You should try it with Korean shingo pear, it's out of this world!! But be careful.....if you get the wrong beef, you get really sick....even die, in Korea there is a system in place to minimize that risk.....i don't know about the USA. Also....the best yukhoe is the leaner cuts not the fattier ones, but I guess it's more of a Korean taste preference, we like our meat a bit chewy but at the same time fresh and intensely beefy, and tender as well. It sounds contradictory until you actually have it.....so yummy! Also usually from what I've tasted, we don't eat the white we just use the yolk.

[@illeatthat]

Yes too little garlic and oil sesame, also wrong type of meatcut to make yuk-hwe. Definitely needs Korean pear! Egg yolk per person to sauce! Tasty! Still think it'd be nice to try Chef Hiroyuki Tamadas interpretation - curiosity leaning!

[@tonyforrester3113]

Great dish. Love watching these videos.

[@mahacua182]

Wow! mouth watering😚

[@commonclay0070]

That's awesome looking. Yummm

[@disobedient4785]

Can't wait to see how it looks when it's cooked

[@ryan-minecraft7850]

OMG THAT LOOKS AMAZING

[@danielmitevski2113]

I love chef Hero! Thumbs up 👍🏻

[@PoncinJ]

Nice videos and thanks for continuing

[@randiboston9858]

Obsessed!

[@dwaynewladyka577]

An amazing looking dish. Hope you and your cameraman have a good afternoon and a great week, Chef Hiro.

[@Harajukafist]

Why would you say that? What's wrong with you, dude?! It's such a positive video and it cheers everyone up, why do you actively CHOOSE to be so miserable?

[@hankanderson3340]

Unholypally Lmao!! I never knew immature kids who are mentally ill and say immature comments are in this awesome channel!!! Actually your worse... Mr Growuppal.

[@yufgdf]

Unholypally what the hell is wrong with u?

[@SenorDedoVerde]

I doubt Chef Hiro wrote that reply, pretty sure it was the cameraman.

[@gregernie4899]

+SenorDedoVerde True that Chef Hiro I'm sure doesn't know what an asstard is.

[@fernandohernandez290]

Love these man keep up the good work

[@JMS1089]

never tried it but it looked really good. thumbs up.

[@progrip1985]

It looks delicious hiro good job

[@aliabbas2010]

this guy is amazing i always watch his videos.. from Canada

[@briangleason5597]

I do not know what I am more impressed at, Chef's skills, or the piece of meat. I have never tried steak tartare, but I cannot wait to. Excellent video. Peace, and God Bless.

[@stevencarver4284]

Never would've thought you could eat raw meat like that! Awesome! 👍

[@Joeyinsane69]

amazing

[@SalmonBoa420]

Not sure if hiro is thankful to have found cameraman..... or if cameraman is thankful to have found the most handsome man with skillz that match the same as gods.

[@KarmaSkally]

SalmonBoa420 Or both?

[@piecesbcrich]

SalmonBoa420 the camera man is his boss Hiro works at his restaurant but the "camera" man talks so damn Much

[@suppork2458]

Hiro is thankful for having a good Afternoon.

[@GGtheRealest]

without someone to hold that camera for everyone to see how good of a chef you are, you are just another unknown chef with good skills. there are probably lots of chefs that can do what our amazing Hiro can do, but they dont have a cameraman like Hiro does. cheers to this lovely pair :)

[@incognito_bitch8513]

Hiro is thankful for the camera man beating his meat

[@WiltedSnausage207]

That is a beautiful piece of beef. Very nice work Chef!

[@cristshanna]

Good afternoon watching this made me hungry make me want to try make this myself

[@Dznuts2]

Man I need hiro’s kitchen nife. Thing is awesome for just about anything

[@thecodgod32]

I'd rather have this than gold anyday!!!! especially prepared by hiroyuki.

[@nabgiri7480]

Thank you chef very mice

[@MissAtomicMidari]

It looks so good 😍

[@dappleben7223]

Wow amazing!

[@iChanging]

"How is it Hiro?" -every episode ever!

[@ObesePuppies]

That meat looks like it comes apart just with touching it

[@deregulationIC]

Thats the quality of wagyu or kobe beef. I had one at a restaurant before shit was so expensive, but you didnt need a knife to cut it.

[@crunchymango9494]

Spoon that shit

[@Reviire]

Quality shitposting lmao

[@kchan675]

K funny shit

[@enriquesol]

K 🤣🤣🤣🤣 killing me smalls

[@rebekatalebi8046]

I like his cutting techniques

[@WanderEats]

Great video Hiro! I personally might not have minced such beautiful quality beef but I'd bet it tasted amazing!

[@garytaylor1161]

Awesome videos brother, Master Hiroyuki-San

[@AndyLimahd]

HIRO!!! Nice videos! I learn so much watching your recipes, big fan from Brazil! Good Afternoon

[@thecrueO5]

People waste 30 min to watch Rachel Ray make sub-par meals. Here is Hiro is making complicated flavors in less time. Ty Hiro!

[@flybyairplane3528]

Megz aka Crue and I thought her programme was 1 hour, cheers from NJ

[@HBK4ETERNITY]

Hiro .. You are my HERO .

[@KhanggiTanka]

Wagyu the cow that lives more luxurious than me

[@robertlarios4959]

Tamahagane Then gets sliced up in to delicious pieces (rubs tummy) 😋😋

[@KhanggiTanka]

Yes indeed i wouldn't mind getting sliced up if im fed the best food getting massaged every day have as much sake to drink as i want and have a huge space for myself to call home with all my cow friends arround me

[@outlet70]

Yeah and lives confined not able to move, in the last months of its life to get fat fast

[@andrewhaas209]

@@KhanggiTanka they get treated better than the president they get pampered

[@redlegend8374]

That steak looks friggen amazing!

[@shinnualwis211]

Hiro has a special place in his heart for scallions I swear.

[@shinnualwis211]

@@DiariesofaMasterSushiChef yeah I like how you manage to incorporate it into a variety of dishes.

[@deregulationIC]

Honestly i feel like every recipe is the cameramans favorite.

[@THEMANIAMarcelHD]

awesome

[@SalidaRedDragon]

Hello Chef, I know this is an older post, but I had to comment. I have eaten more than my share of tartare, from great, to good, to absolutely awful. I am so pleased to see you treating this beef with the respect it deserves. Seasonings & add ons are minimal; just enough for flavor, but not overwhelming. So many chefs, in making tartare, drown the taste of really good beef under a lot of onion, garlic, & various seasonings. By the time they are done, all you taste are the items mixed in with the beef. My days of eating tartare are over now. Doctor's orders. (Bet he never had Wagyu beef, tho!) But, I would totally take your tartare, just the way it is, make it into a burger & break my diet in a heartbeat!! Thank you so much for the many new ways you have given me to enjoy food. Pheesao

[@naterivers6107]

That's got to be the first time I've drooled just looking at a raw steak.

[@79Adam]

That does look good.

[@homersimpson5964]

A5 Wagyu Beef and he puts Mcormick's Black pepper, the cheapest one at the grocery store. Love you, Hiro.

[@zenpoe637]

good afternoon!!nice entertaining chef and cameraman

[@nabilawkal4582]

Ohhhhhhh delicious 😋

[@mixywolf9437]

this was very fun making my mother tried making her own,lol she said I'm going to keep the cooking to you if we cook this kind of stuff.

[@Brunoki22]

I once had that in a fancy restaurant. It is one delicious dish.

[@dickdicksuck]

beautiful BGM, too

[@nabgiri7480]

Very nice

[@keshonbanks6857]

He said “ya feel me” lol best cook ever

[@monknhandu2945]

You can tell Hiro is excited for this dish.

[@BOBM567]

Thank you for finally eating the food

[@donaldmcronald609]

The whole dish is RAW

[@miasya9031]

That beef is a beauty... And kinda High Society stuff... Was nice to see someting like that. Thanx

[@eriknulty6392]

that looks so good afternoon

[@ShanoaValkyrie]

I’d love to try that someday :D

[@procaliadventures]

im gona have to order a couple of kilos of that meat, im sold after this episode. have a great Sunday. BS Y FP.

[@nonyabusiness665]

Hope you can afford it!

[@DanielRomero-wx4ge]

ProCali Adventures most expensive breed of cow meat in the world

[@marcuscicero9587]

that 2nd part - the ribeye cap is the best

[@tardismole]

Aww. You always make me feel so hungry. :)

[@Xxbeast30xX]

Never knew you could eat raw beef. I learned something new today

[@MrAmanato]

めちゃくちゃ美味そう こんなんビールとハイボールがいくらでも進んでまうやろ…

[@selnyhkgsydsin]

To make it more authentic, you will need to use Japanese or Korean pear to add nice and sweet and crunch taste to it.

[@dennisdecosta4480]

💝 the best again

[@thb77955]

Hiro, good afternoon from Germany! What a fantastic dish and fabulous knife skills!! I could watch your YT-channel for hours! There are no words ... See you in the next episode!

[@thb77955]

@ Hiro: thank you so much for your answer ... you guys are fantastic! Never stop!!!

[@vilmalacadin1129]

Hiroyuki Terada - Diaries of a Master Sushi Chef ,thanks very much ,you'r my fivorite,I always watching you.

[@vilmalacadin1129]

Hiroyuki Terada - Diaries of a Master Sushi Chef

[@vilmalacadin1129]

Hiroyuki Terada - Diaries of a Master Sushi Chef

[@thb77955]

@ Hiroyuki Terada - Diaries of a Master Sushi Chef: Very much appreciated!

[@walterengle9770]

That looks pretty damn good Chef 😋

[@CasperEH2]

Love this channel, I just cannot stand the cameraman's voice!!!

[@99jaa]

I feel like I should be concerned that this hungry english-speaking camera man is always having the innocent foreign master chef cook him food

[@Rian-yv6ec]

I love the channel but it just hit me after so long of watching. What are the subtitles like when Hiro talks on KZbin? Gold.

[@DocMustafa]

Good Afternoon Hiro San

[@djooooodi8248]

wow, it looks like it enulsifies as he slices it

[@justgin5381]

Japanese pancake,remember that Hiro and Cameraman.

[@azraelsgrave]

+Hiroyuki Terada - Diaries of a Master Sushi Chef Watched many of your videos. Just wanted to say your food looks absolute fantastic.

[@kindacolt]

YUM!

[@gangsviR]

Another awesome video Hiro San, My mouth was dripping as usual that beef looked so delicious, I wish you guys had shown how to eat it though are you just supposed to eat straight from that cylinder?

[@Midnight7762]

Omg you have up to 825K subscribers ! Grats. I was one of the firstest ... it was less then 50K =)

[@yeahtbh.161]

the camera man is simply in love with hiro..

[@alexkostelec5415]

YEA BOY

[@piloncillodaddy]

Hiro san! Next time can you do your own version of seafood tacos? It would be awesome

[@kharlbasilio]

thanks for this video hiro :D going to watch the next video on wednesday :D

[@kharlbasilio]

i'm sure it will be great!

[@gabjen7548]

great looking good guys, i don't like garlic i'm allergic, would the dish be ok without this ingredient if i add extra spring onion ?