How To Make Salmon Sashimi Katsu - This Is The Best Tasting Salmon Dish!

[@nekomancey4149]

TY Hiro-sama for bringing us incredible recipes we can make affordably. That's one of the most delicious looking dishes I've ever seen!

[@jurgenschimmelpfennig4421]

Ich liebe es Hiroyuki beim zubereiten von Speisen zu beobachten, bin selbst seit 50 Jahren Koch, aber wenn ich seine Technik sehe, wenn er irgendwelche Lebensmittel behandelt oder schneidet, einfach ein Traum !! Diese Technik haben wir in Europa nie gelernt, aber sie ist einfach nur genial. Seine sehr ruhige und gelassene Art gefällt mir auch sehr, ich wünsche mir das er mal nach Deutschland kommt und ich ihn kennenlernen darf !! Viele Grüße aus der Deutschen Küche ..........Jürgen

[@KetoAsianFlavours]

Ohhh what a great idea! My girls love katsu and salmon. Perfect combo! I can also make a keto version for myself. Thank you!!!!

[@DiariesofaMasterSushiChef]

yes! please make for them and tell them good afternoon from Hiro!

[@horriblehector8595]

Everything he does is magic! Much love guys, from Singapore

[@DiariesofaMasterSushiChef]

Thank you so much for being here Hector...! greetings to you in Singapore...!

[@msagar8088]

This is amazing, Terada-san!! You have inspired me to make sushi at home. It took me 2 weeks to source the sushi grade tuna and salmon, but it was all worth it. THANK YOU!

[@chefmarskitchen9619]

Very talented Chef and humble

[@ryanraynor3248]

Salmon looks outstanding! Nicely done and nicely explained. What are the parsley and cabbage for? It's a waste of time, product, and space on plate that could be used for something that adds to Dish if that's just there as "garnish".

[@luckynblessed8696]

Oh, woooo. wow. Whatever kind of chicken 🐔 lays beautiful oranges-looking healthy yolks.🧡😍

[@china-trip]

Wow... !!! It's always great. Your video is excellent quality. We liked and enjoyed to the end. Thanks

[@CochXD]

I love you guys, the way u do is so natural, keep it like that

[@DiariesofaMasterSushiChef]

Thank you so much Jose...I so appreciate so much...!

[@athenawright03]

Oh por Dios jamás vi algo así!!!! La salsa, el salmón cocinado así 😻😻 Espectacular. Mañana mismo lo haré !!!

[@Apollo440]

Wow, you did almost exactly what I was thinking about! That is: Hiro talking in Japanese at the end, with subtitles! This could be a great addition to every video, right at the end, so that you share your thoughts and Hiro talks as well. Maybe this would make more people watch all until the end?

[@Gggfawwew-ghdg]

Agreed this is what I was looking for making the dish tomorrow

[@BackToTheCuttingBoard]

Tartar sauce with egg...or yummy egg salad! I will make this for sure! Thank you for the video!

[@MissChichi1010]

Thank you for all the simple but amazing recipes! Will try this for sure!

[@elizabethg393]

Where is your restaurant❓ you cook amazing‼️ such quality ingredients and simple that’s what I love. 🥰

[@averagecitizen408usa8]

This will definitely be on the menus for our family’s Christmas dinner Hiro! Amazing!

[@Thai8800]

I love this recipe chef👌💕

[@Ann-dc1994]

Thank you! I love the channel! Would you show us how to make good ramen eggs to go with your ramen soup?

[@sushiwithmohi5446]

It’s amazing. Looks delicious and perfectly cooked, how Hiro said before he fry. You are boss Hiro.

[@DiariesofaMasterSushiChef]

Thank you so much...! i am so happy you like this...

[@mram7634]

Most cameramen don't speak unless spoken to but we all know Hiro have a good heart lol. Great video guys, I'll definitely try this recipe 🤙🏽

[@cherrypieingco3757]

Merry christmas and prosperous new year chef hiro

[@rossysanz]

Whaooo! La mejor receta, excelente ...

[@ashokjankie8254]

Great recipe !! Thank you chef !

[@Billyjoe_Patriot]

I haven't seen something like that ever, can't wait to try ! Thanks !

[@benelfahim5969]

Excellent dish 👍

[@ShawnLe123]

simple recipe great execution

[@alexnguyen2344]

That looks so delicious. Thanks

[@connect32gm]

Just made this tonight. Wow. Thank you Chef. My salmon cooked a little more than yours did but it was still absolutely delicious.

[@gregvitrano5324]

We love Happy Eggs, I haven't seen the blue and brown before....just the yellow cartons but they sell out really quickly.

[@vancevehrs5601]

When ever I've made tartar sauce, I've always added cream of tarter. Hence, tartar sauce, but the egg is a nice touch. I also love dill pickle in my tarter sauce. I like tangy sauce!!

[@mayaearth2583]

The original French recipe doesn't contain cream of tartar, it's named after the Tartar tribes, same goes for the steak tartare. I might try it out your way. How does it affect the taste and the texture in comparison to a regular sauce?

[@vancevehrs5601]

@@mayaearth2583 Thank you for the information. A certain kind of tang. My grand father would clean his wind shield with it.

[@eeedee1298]

@@mayaearth2583 Yeah, I have never heard of anyone adding cream of tartar to Tartar sauce... Same way, just in case you were thinking to, don't add it to steak tartar or any raw meat or fish tartar!

[@Wind_slash0]

I thought tartar is bad for your teeth!

[@tumtumfed]

This dish looks amazingly delicious. I wish I was able to try it one day especially since I love salmon sashimi.

[@St4the]

I’m making this! Beautiful

[@cherylparkin8094]

Look so beautiful & delicious, I will definitely try this , thank you 👩‍🍳

[@Unplugged704]

My wife told me I should learn to cook so I can help her in the kitchen. Well I came to the right place to learn! 🤣🤣 Great lesson Hiro-San!

[@elsapaoaatamu5225]

Delicioso, muchas gracias por esta rica recetas. IAORANA, MAURUURU saludos desde Tahiti.

[@mirandacollins5205]

The yolk is much darker because there is more protein. Normally free range eggs have a dark yellow yolk because of the diet they sustain.

[@jacoblandfield2526]

It’s probably an abundance of insects that offer up this extra protein, although the saying goes, “the early bird gets the worm.” Ducks have access to a very wide variety of foods in the benthic areas at the edges of lakes. One of the neighbors has some free range chickens that seem to do very well on the east side of Nashville.

[@jaymeeperez7428]

Your the best chef Inn world for me

[@jeannecooke4862]

Looks beautiful! I would add pickled red onion made with red balsamic vinegar and add capers as well! Happy Holidays!

[@DiariesofaMasterSushiChef]

that sounds so good too..! I must add next time for sure! Thank you for comment.

[@gilbertahsam643]

Master Chief Hiro San You done it again now i know how to make this at home. Thank you master chief Hiro for the video showing Awesome job

[@Gemini090693]

That salmon is BEAUTIFUL!!!

[@good_to_be_gold8]

Hiro makes such yummy food and it is such a pleasure to watch.

[@DiariesofaMasterSushiChef]

Thank you so much for being here... :)

[@johnmalone4187]

I will definitely try this recipe! It looks so delicious! Go Hiro!!!

[@dwaynewladyka577]

Another great looking salmon dish. I hope you and your cameraman have a good afternoon, Chef Hiro. Cheers!

[@DiariesofaMasterSushiChef]

Thank you so much Dwayne...i so appreciate so much!

[@wandawhite4327]

Looks scrumptious!!! Can you use a piece of vacuum-sealed frozen BakkaFrost Salmon, once thawed?

[@Shigjo]

It's the first time for me aswell seeing a salmon katsu raw inside, that's the way I would like it though, raw salmon has such a distinc flavor lost after getting cooked. Great tartar sauce too!

[@DiariesofaMasterSushiChef]

yes..this dish was quite unique and so very good...the sauce was great too!

[@MuddyShoesBB]

I love your recipes Hiro-sama. Please keep doing this!!

[@happysalesguy]

That looks great!

[@thomaswilson818]

I'M SO MAKING THIS ON SUNDAY! THIS JUST MIGHT BE MY NEW GOTO DISH TO IMPRESS!

[@DiariesofaMasterSushiChef]

yes...! enjoy and i hope it comes out perfect..!

[@BelloBuonoeSaporito]

Top quality chef

[@kurtphillips6799]

Looks awesome mate!

[@leemulford6821]

Absolutely awesome

[@DiariesofaMasterSushiChef]

Thank you so much Lee...!

[@patsyfernandes638]

This is my next dish at the table. Delicious delicious.

[@yacinche6801]

Simple and look delicious

[@justin1516]

Wow I love finding out new dishes. Love the videos!😁

[@DiariesofaMasterSushiChef]

yes! please make this dish...!

[@michaelcallisto]

すごく旨そう！3年間日本に住んでいるのにこんな贅沢なカツを見たことがありません。今度豚カツ屋さんに行きたい時はサーモンカツがあるレストランを探しましょう。

[@JourneymanActor]

Dish looked beautiful as well as delish. 👍

[@DiariesofaMasterSushiChef]

Thank you so much...very easy and so good too...!

[@majoroldladyakamom6948]

My dad is an authored sports fisherman and an amazing seafood chef. He is now 81. Always make your own tartar sauce, or you would be barred from the table and laughed off the property. (Not really, but pretty close, lol.)

[@DiariesofaMasterSushiChef]

what a great story..Thank you for sharing with me...! best is homemade...

[@zevgoldman6769]

Shell color and yoke color are achieved by the type of feed that is fed to the chickens, and also the breed of the chickens may be a determining factor.

[@DiariesofaMasterSushiChef]

Thank you so much...I really appreciate your comment...!

[@kishandai.]

Wow...! So yummy 😍😋👍☝️ Love to see from Nepal 🇳🇵🇯🇵

[@Trikeree]

Amazingly simple yet beautiful dish! So I just need to make my egg salad sandwich filling and slap that on some salmon lightly fried in panko. No problem! Consider it done on the next entertaining evening. Love it! Love your videos! One day I will make it to your restaurant Hiro.

[@senorvillarruel8129]

Happy holidays hiro and friend!

[@sebastianziokowski3933]

Super się prezentuje.Spróbuje osobiście wykonać

[@craigrubin3709]

Looks good. Happy holiday to both of you.

[@DiariesofaMasterSushiChef]

Thank you so much...and Happy holidays to you too...!

[@amyr3285]

I think the orange eggs are like that because of what they feed to chickens. I saw the same in Spain, maybe these are similar. Thank you for this helpful video!

[@stevecvntnikoslawyer4181]

That is one of the most delicious looking dishes I’ve ever seen.

[@-RONNIE]

Hiro good recipe 👏🏻👏🏻👏🏻 This is another thing I have to add to my list and make it because it looks good

[@DiariesofaMasterSushiChef]

oh yes..you will love this so much...!

[@stewienator1818]

I’ve never seen raw salmon Katsu! Very nice video beautiful cooking!

[@DiariesofaMasterSushiChef]

Thank you...! yes this was very new idea I think :)

[@stevecvntnikoslawyer4181]

The colour of the yolk is dependant on the chickens diet. High amounts of protein lead to an orange yolk and higher amounts of greens/vegetables lead to a more yellow yolk.

[@buenafebonnet3004]

Thank u chef sharing with us 😘😘🥂🥂😋😋

[@dianaclarisefeliciano6664]

Wow! I will definitely try to make this

[@libertadahora6547]

Holala, what a meal! Want to try this asap!

[@Psevdokranos]

ok,....ok..., I ve felt so hungry watching you cutting through this so many thanks for sharing.

[@DiariesofaMasterSushiChef]

Thank you for watching...please make this dish at home...!

[@spinster4000]

Salmon and rainbow trout are the perfect fish.

[@CHSBWNG]

What are the measurements for the ingredients and cook time / temperature for frying???

[@SuperLouloute11]

Salmon looks great! Isn't that more of a japanese egg salad? I've never seen tartare sauce with boiled egg in it.

[@kevdimo6459]

Thanks Hiro I’ll certainly be trying this one. 👍🏻🇦🇺

[@Nakameguro97]

I wonder if air frying it would work - gonna have to try it!

[@hilariecalijo4643]

That looks so delicious

[@viktorpowers118]

Amazing like always

[@DiariesofaMasterSushiChef]

Thank you so much...it was very good..one of my favorites...

[@k.s5889]

Looks so yummy

[@BemineMjb12]

Oh My! Mouth watering 😋😋 btw, Japanese mayonnaise is the best!

[@kenjare28]

What is the best fish to make sushi?

[@rosalindacatubay4768]

OMG looks so yummy. Thank you once again. ❤️🥰

[@TheStallion234]

This looks incredible

[@UgurTuran77]

Perfect job . Thank you Hero Tomorrow i will try it at my home :)

[@MingWLee]

Hiro san, this katsu seems simple but it has so many goodies in it. I rarely see you have piece after piece in the tasting section, it tells us how good this is when you eat more than just two of it! :D For those may wonder, I want to further explain how great this dish is because of the good quality ingredients Hiro san has used. Brown egg: when it comes to egg, brown egg always win in taste and aroma. As what Hiro san said, the richer favor and texture boost the taste to a higher level. If you don't trust me, try pan fried a sunny side up (with crisp on the edge) brown and white egg, eat the white first then the brown. You will see how much different they are. Salmon: Nothing added there since the quality is one of the best in the market. Panko: Not only deep fried panko add the crispy texture, but also the good smell of it. Also, even the salmon inside is not cooked, the juice came out during deep fried get absorbed by Panko add another layer of favor. Deep fried: The perfect timing that Hiro san deep fried his salmon katsu was perfect! Panko was fried just right and ,if you look closely, the salmon is only cooked a very thin layer of its surface. It takes years of experience to achieve such skill, bravo Hiro san! 👏👏 Homemade tartar sauce: It is already a plus when Hiro san use brown egg as base, then the Japanese mayonnaise, pickles and onion. Mouth watering dipping sauce! It is easy for us to miss the details and skills from Chef like Hiro san, they deserves more appreciation and recognition from us. Let's give a wave of applaud to Hiro san. 👏👏👏👏

[@DiariesofaMasterSushiChef]

Thank you so much for your kind words...this is making me so happy to read for the appreciation of my work. I have been doing my whole life so it's just what I am used to. But Thank you again for the explanation too!

[@MingWLee]

@@DiariesofaMasterSushiChef You are very welcome, Hiro san. *bow*

[@maggiezhou6202]

Do we need wash the grade sasemi before prepared after it was purchased from market?

[@jesseroozendaal2700]

This looks just amazing 😍😍

[@DiariesofaMasterSushiChef]

Thank you so much Jesse..it was delicious!

[@jesseroozendaal2700]

@@DiariesofaMasterSushiChef 👍🏻😋

[@rayanovikov2369]

What can I use instead of Yuzu juice?

[@rodeliocortez4972]

Wow beautiful delicious food Sushi menu👍❤🌹

[@drostly3220]

Damn! That looks like the best Katsu salmon I've ever seen.. First King this coming spring is going to get done this way!

[@drostly3220]

What kind of oil do you fry in??

[@KuraiChanZ]

@@drostly3220 It said on the bottom, "Corn Oil - 350-375F"

[@drostly3220]

@@KuraiChanZ Thank you for that..

[@DiariesofaMasterSushiChef]

please enjoy...! I know you will!

[@anthonyhalderman9624]

I love the skills. So Ooishi!

[@DiariesofaMasterSushiChef]

Thank you so much again...!

[@wolffz6597]

About the egg yolk, I heard that farmers in Japan feed the chickens chili powders to make the egg yolk extra orange…might also have something to do with other things though

[@DiariesofaMasterSushiChef]

Thank you for your comment....!

[@abdulazizal-awadhi2461]

Can i use an air fryer? If yes how long should i cook it, and what should the temp be?

[@ardiandanny]

Omg..looks so delicious

[@AROMASURFHAWAII]

Wish I could take a bite right now! Yummy! Thanks

[@clehrich]

I wish you'd give a summary of ingredient quantities and proportions. How much mayo for an egg, and a given amount of salmon, etc? It can of course vary, but a base percentage or ratio helps us get started making the dish at home.

[@TheStallion234]

Where do you buy the larger sized panko?

[@lawrencejlittle]

What is his recipe for tarter sauce

[@yaoza9116]

Thank you Hiro from Singapore 🇸🇬 , I tried the same and I’ve got the same result .