Poor Man's Wagyu Sushi | World's Best Hidden Secret

[@treylee5896]

Cameraman: It doesn't look that good right now, but watch this. Guga: oof

[@rainlol.9556]

🤣🤣🤣

[@elitedestroyer0083]

Guga if you see this watch 5:19 That's for you ☺️

[@jen158]

Good afternoon! I can't wait to make this myself. I wish I could afford the caviar, I've always wanted to try it! I would love to watch you guys reviewing the cheaper caviar you can find, and maybe use it in sushi!

[@JanetLeeLY]

Poor man’s wagyu but there is caviar and ikura. However I enjoy watching him make sushi, cutting the lobster and his cutting skills are wonderful.

[@PapaKryptoss]

You ly Lee

[@vaazig]

You can buy Salmon roe cheaply as well

[@nahor88]

@@vaazig The problem is what do you do with the rest of it, especially if you're a bachelor living alone? I buy a can of salmon roe and make this... OK, now what? That stuff goes bad and I don't want sushi every day. That's prolly the number one thing preventing me from making most of Hiro's stuff, however easy it looks.

[@trurival7457]

Black caviar (lump fish) at Jewel or safeway is about $8 for 2oz. Once open refrigerate, you have 2 weeks to basically use... Make this, then sushi, tempura and snack on it w some crackers (not saltines) through a 2 week span. You get what you pay for but all in all it works well (yes I'd rather have masago or something pricier but that's what we're trying to avoid).

[@Envinite]

@@nahor88 just buy more money first

[@josueperla7352]

Hiro! u should make traditional Japanese sushi one time, u got a good camera man to make the video..lol

[@nedsnow4179]

CameraGuy: The Night King is coming today! Hiro: Good Afternoon Melisandre: Hiro is the chief who was promised

[@KishorTwist]

The show will finish while it is still on top!

[@kimdixon6113]

I do not eat most Seaford, and allergic to large amounts of soy, you food is always beautiful to look at regardless what you put on the plate. My mouth always begins to water while looking at your art, I truely wish someone would hurry up and invent smell & taste a vision. One day I'll just have to take a road trip from Daytona Beach and eat at your restaurant. Thank you starting to interact with the camera more, and thank you dear camera man.

[@MrDwaynePoff]

Does that mean Guga can say "Good Afternoon" in his videos now?

[@shawnestoque2598]

😂

[@AverytheCubanAmerican]

Good afternoon, you make the best sushi

[@deaths_reaper2428]

Absolutely love all of your videos 😍. Thanks for being one of my binge channels lol (one of my favorite too)

[@sadboywavy]

That was such a perfect scene. Haven’t been on my computer for a while but love coming back to your videos

[@dethaddr]

Hey Hiro! Finally got to use my Minonkuni Matsu Yanagiba Blue Steel! Saved the video for my #500. THANK YOU 📣 so much for turning me on to such a nice work of art blade and also to Catalina Offshore for the fish! The Salmon was nothing short of PHENOMENAL!!! It's all I will be able to talk about until I have some more shipped to me!

[@bryanhackett]

3 pieces left. Hiro left some for me to try😀

[@thb77955]

Hiro, my friend, g11d aftern11n!!! No more words - I'm speechless... you are simply the BEST... thank you for sharing! Which knife did you use today? 🍣🍣🍣🍣🍣🍣🍣🍣🍣🍣🍣

[@KanokYT]

Another excellent video. I will be on the look out for this short rib and make some at home. Ginger and sesame seeds in the rice? Looking forward to it. I'll never become a master, mostly because I don't have the dedication for it in this lifetime, but making sushi, for me, has always been fun and while I'm still new to it, I will continue to get better just by watching you. Thanks again to both of you for providing us with a great video...and for making me hungry. Konnichiwa, Hiro-san!

[@importantguycommenting8156]

This is my favorite channel

[@internetname9102]

People compare this cut of shortrib to wagyu because of the marbled appearance, but it's only when raw that it has a resemblance. Shortrib fat is much more dense and full of cartilage than wagyu. I'd for sure still eat that though.

[@alejandromunoz4274]

Nice video!!! Can you tell me what kind of knife is that? And also what kind of torch you guys use thank you

[@brianleonard6025]

Good Afternoon Chef Terada, that beef sushi looked delicious! I am going to make the rice after ri sing it five times and cook for twenty minutes how much sesame seeds do you add? And do you toast the sesame seeds first? And how much sesame oil do you use and how much ginger goes in the rice? Thank you for your advice.

[@dallinhubbard3302]

Is no one gonna talk about how soothing the cameraman's voice is??

[@Joe-vz1ck]

i've been cooking a ton of poor man's wagyu recently after seeing your first video on it. i can't cook it any other way now!

[@andypark6464]

Do you just substitute yuzu juice for rice vinegar? Do you cook with yuzu juice or add it afterwards? Thank you! :)

[@jesseweaver_fuyt]

This chef is the one I would go to for my first raw fish tasting. I trust he would know what to introduce newbies to.

[@BlutEngelBatty]

u guys should make a vid for rice dishes of rice only, like different ways to make rice taste flavorful etc. w/seasonings based type

[@hobo753]

Clicking this at 4 in the morning was definitely a mistake. Salivating so hard right now....

[@Hauce011]

Good Evening guys. Where in Miami are you buying your Tuna and other Fish for your sushi. I don't live far away and really could use a good place to buy some fresh fish.

[@matthewmace3566]

i am from oklahoma in the heart of beef country. i will look for these ribs and give this a try. simple food is the best! thank you. p.s. i used to love the videos you made in the restaurant and still miss the atmosphere. i dreamed of eating there someday. do you still create food for the public?

[@madisonC3]

Good Afternoon!!! I love your channel!!!

[@purplealice]

I am very interested in that variation on sushi rice - I especially like the use of yuzu juice and the fresh ginger. Might I ask you to give the recipe for that at some point? Thanks.

[@craign7995]

Btw, do you have any videos where you make you Kochi style sushi rice? I thought it was in a past video but couldn’t find it.

[@napoleonflores8930]

Good Afternoon, another great treat from the Master. Thank You Hirosan

[@stephanjchm]

What technique are you using to mold the rice for sushi? Are damp/wet hands necessary?

[@craign7995]

All of those ingredients working together to create an amazing culinary experience! Awesome Chef Hiro!

[@rajkirannatarajan9276]

Poor man’s wagyu indeed. Short rib does a decent job of emulating real wagyu, but the buttery effect doesn’t quite feel the same. The key difference between rib and wagyu is that the marbling in wagyu is more homogeneous. it more evenly covers the meat. Nice vid as always.

[@garyb.6699]

Good afternoon, Hope you have a great day thanks for the video it looks good.

[@Chet22]

Good afternoon . Not a day goes by without watching Hiro san

[@HiroyukiTeradaChannel]

Arigatou..!

[@Metalrebelpriest]

Imma simple man, I see Hiro making sushi I click like. 👍👍Also Good Afternoon!!

[@rajkirannatarajan9276]

I tried something similar once but without the high end seasoning. I just used paprika powder and went nuts with table salt, tasted magnificent. Put as much salt on this as you can, it just tastes better.

[@g60force]

lets call it Salt with Wagyu flavour XD

[@PonyPacks]

Chef hiro, do you put sesame oil on a5 wagyu before using the torch?

[@louiselove8212]

Wow 😮 yummy 😋 ......torched the tender meat 🥩 delicious 😋

[@trurival7457]

"I'm going to charge you waygu prices" hahahaha

[@hunghuhug2578]

You make me remind of the time I lived and worked in Japan

[@geyotepilkington2892]

Theres nothing I want more in the world than to know what the man behind the camera looks like. From his voice I could see him looking so many different ways lol

[@asha.m]

Beautiful cut of meat, especially so nicely marbled. Great for stewing, currying, grilling and it seems torching too 😊

[@rogerquach3127]

Hey, you guys should revisit the Katsu Sando but make it with the short rib. I'm curious as to how it compares to the original!

[@mikeb2943]

Looks amazing not sure about the caviar I've never tried it before

[@vincent03460]

HAHAHAHA "it doesnt look that good right now but watch it" this gt me! XDDDD

[@frankielozano73]

Where you get those short ribs from? I’ve checked at least 10 different markets in my area. WA state.

[@samiam619]

Frankie Lozano I can’t find short ribs that look like that, either, in N. Michigan.

[@michaela.segarra461]

love the reference... =D souv vide everything!

[@ahmadsamadzai8255]

Where can I buy this online and have it shipped to me?

[@avibonn5724]

Hirosan, can you tell us about the yukudosho, ikura; what is it, is it fishy?

[@noelepili5855]

Good afternoon, Chef Hiro! You are awesome!

[@steveo89]

"I know it dosent look that good right now, but watch this" lol (gugafoods)

[@nathanrspain]

Sous Vide Everything

[@kanyegrande4312]

@@nathanrspain same person

[@nathanrspain]

@@kanyegrande4312 different channel

[@miss96825]

What brand of the torch are you using? Please advise me. I would like to have one for cooking beef sushi!

[@lickamonkie]

Skye iwatani torch

[@65301]

ANOTHER VIDEO WELL DONE!

[@ArsiniC11]

Camera Guy: Its the apocalypse and there are zombies threatening to take our wagyu beef at our door!! Hiro: Good afternoon

[@Edwin_ligeiro]

chef.. i need your recipe of sushi rice..

[@gar2yc]

Do Shabu-Shabu or Nabeyaki Udon next.

[@krislong9338]

Might have to try this. I did get some a4ish wagyu from 100% wagyu cows iy state so I'm excited to use it but want to plan it out.

[@jamievazquez8474]

Keep up the great videos huge fan for a long long time

[@redeyesjr]

Beautiful marbling 🤤😍

[@Fantasyqueeninacoffin]

Hiro is more then a cook he's a culinary artist 💕

[@Fantasyqueeninacoffin]

@@DiariesofaMasterSushiChef ahhh i love you❤

[@Mustafa.alhijjawi]

Watching. Good afternoon!

[@gabrielgarciaramirez8185]

Love your videos 👌🏽

[@letiziabassano1315]

Semplicemente bello e buonissimo. Grazie Hiro.♥️

[@letiziabassano1315]

In italia non abbiamo carne così.😿

[@Amon-LOK]

I'll make this out of McDonald's Quarter Pounder burger meat. 🤗😋

[@congnguyenangquoc4973]

FROM GUGA'S CHANNEL WITH LOVE!!!

[@SupremeLeaderKimJong-un]

Hiro make some kimchi sushi

[@tomm2812]

Ahh, my mouth was watering. Best

[@mrhenk007]

Hahaha the Guga line, very nice!

[@sashimimann]

Yummy! Cheers for our great health!

[@rajkirannatarajan9276]

If you put these “wagyu” pieces in bread and put some southwest sauce would it become a Po’Man’s Po’Boy? 😂

[@acapulcogoldpablo8096]

Holy shit that's a good one... Give this person more likes!

[@delim200]

Guys i already know that you live in miami, just curious i wanna try my take on a sushi recipe like this where in miami do you find this kind of cuts i wanna head over there and purchase it thanks. P.S. great videos the food literary pops through the screen.

[@delim200]

@@DiariesofaMasterSushiChef thanks much appreciated

[@DhrJDH]

The texture might be tougher because of how Hiro cut the meat today. He might want to cut it 90degrees against the grain, instead of what he showed in the video. The longer the muscle fibres the tougher the meat can feel, also the shorter the fibres the more tender it is to mouthfeel.

[@hiepo1239]

What store do you buy the meat at?

[@eryk8321]

Looks so tasty 😊 need to do that one day

[@hunter2790]

Wish I lived closer to Miami I would love to eat a meal prepared by Hiro.

[@elihill8918]

Did you pick the winner for the trip to come see you?

[@joelcortez2114]

Enjoy Hiro San🙏🏻

[@nancypratt3291]

Good Afternoon. Hiro It looked delious

[@nancypratt3291]

I was gonna say does Guga get to say Good Afternoon

[@luckyjuly67]

🤤🤤🤤 oh man that looks good. Good afternoon everyone

[@absolute757]

What's the name of that steak cut?

[@Lemar_Music]

I bet so many restaurants buy this meat and call it real Wagyu Beef

[@greensquall2264]

There should be laws against false advertising like that, similar to how some states are cracking down on restaurants who are misrepresenting the type of fish they are serving

[@Lemar_Music]

@Alec Hemy of course they can, what kind of fish can not hold a knife and fork?

[@franklatin2411]

It’s has more fat and chew to it should be easy to tell the difference

[@circle4922]

@@greensquall2264 Yea, more laws.

[@greensquall2264]

@@circle4922 I hear ya, but falsely advertising to a consumer a big deal. Wouldn't you be pissed if you paid for snapper but got a cheap substitute instead? I don't know about you, but I don't like being ripped off.

[@jeffreycartagena7178]

Hey Hiro, you have a great beginning catch phrase, but maybe you could use a great closing phrase as well. Maybe Good afternoon in Japanese?

[@jojoman8308]

wonderfull so good! wow

[@colinbrash]

❤️❤️❤️ guga reference is fire 🔥

[@nathanrspain]

Bone spoon with the caviar. That's proper right there.

[@ALLBOUTTHUGLIFE]

AMAZING! 😎 #1 AT EVERYTHING!

[@divideandconquerasia7051]

Too bad I'm very sick atm otherwise I can devour these very fast.

[@enriqueaguilar7542]

I think I’ve gotten better at rolling sushi by watching hiro!👨‍🍳🔪🍣

[@cocinandoconelbabe9148]

Hi from Los Angeles amigos 👌😉🍺🍻🍺🍻🍺

[@Dtt4]

Mouth watering.

[@JT-py9lv]

What next ? Grilled sardines ? Homemade Saki ?

[@great-grandmakirk8828]

I want just the rice and caviar.😂😂😂

[@aidanlevitz1819]

What can you do with the bones and fat? I heard you say it was a snack. Can u do a short video explaining what to do with the bones and fat from the short rib!

[@belcebu5907]

Looks good

[@2ndflare54]

Saiko good afternoon! Have you been to Meat & Bone?

[@lvcaregiver]

Yummy yummy wagyu sushi 😍😤🤗👌👍👏👏👏

[@fmunoz162]

Look good but the song makes its sad

[@dand4091]

@Hiroyuki Terada Guga's phrase 'i know it doesn't look right now's only applies with 'sous vide' foods. You are free to adapt, in my opinion. G88d aftern88n, SAIKOU anaaaa.