Seared Tuna With Mango Salsa - How To Make Sushi Series

[@marceloiriarte8865]

Ingredients: Tuna, Mango, Tomato, Shiso leaves ( type of mint), Radish sprouts, Sesame Seeds, Olive oil and Ponzu sauce. ;)

[@lizbethmedina381]

Marcelo Iriarte what is ponzu sauce and radish? I do not think we have that in mexico

[@MattramF]

@@lizbethmedina381 ponzu is a citrus and soy based sauce, radish-sprouts is what he's cutting at 2:50

[@yugiohmoto7756]

@lizabeth son rabanos

[@BDDD-x3k]

purple onions or shallots.

[@michaelp.nguyen7872]

@Lizbeth Medina Ponzu sauce is very popular and I am guessing available in Mexico? Radish sprouts can be substantiated for alfalfa sprouts or other microgreens

[@joshuapengson8194]

Hiro, thank you for allowing yourself to be filmed! As an amateur chef, this close-up video of your technique and mastery is phenomenal. Thank you again for your willingness to teach!

[@paradiselivinginpurpose]

The way he held that hot tuna like it was a piece of cake. And cooked this in less than 10 minutes. Hiro isn't a regular guy... Hiro is a Hero.

[@jkasten101]

The cleanliness of how hiro works is inspirational. Mice en place always perfect, cutting board alway clean, plating always perfect! Attention to detail makes me want to eat here!!! A rarity in the kitchen!! Good work!!

[@RavishingSailor]

Hopefully Hiro is receiving a large portion of the royalties from these videos. He and his artistry are the reasons I watch these videos.

[@gregchambers6100]

He's so elegant, wise and talented. He makes it look sooo easy. Proper planning prevents poor performance!

[@robertholtz]

Gosh. I remember when this clip was brand new! Lots of changes since then but this is still a great dish. Oba leaf is in the mint family. If you can't obtain it, I'd substitute with mint not basil (or maybe a combination of Thai basil with mint). Also, if you're having trouble sourcing Oba leaf, you might find it more easily as Green Shiso leaf, Green Perilla leaf, or even as Green Beefsteak plant. They're all essentially the same product. Just make sure you get the green leaf variety not the red, which tastes more of anise or licorice than mint. You want the green leaf, which adds a very subtle pleasant herbal citrus flavor.

[@robertholtz]

Thank you for replying, Hiro-San. I love your cooking so much. The first time I tried shiso leaf, an excellent sushi chef prepared a simple ikura hand roll but added this shiso leaf in it. So simple but so amazing the way it elevated all of the flavors. Another dish that impressed me this way was some cooked fish. The chef took a piece of halibut and made some fish tempura but before he put the tempura batter on the fish, he wrapped each piece with shiso leaf. The flavor and texture when fried is just amazing. I'm sure you have many delicious ideas and recipes of your own with these leaves. One of these days we will meet in person and share a meal together. I wish for you always the best of life, good health, and great happiness.

[@tylon2999]

Yes, in the Japanese market where I shop it's called shiso.

[@mattbrooks1302]

Summer on a plate. I love that format -- a colorful "relish" over a simply seared slab of animal protein. So many directions you can take it.

[@roundearthshill247]

Hiro is Heat proof. Hiro the superhero

[@pomfegranate]

The SuperHiro

[@DJRokahn]

LanOnline you've no idea what you've done! FROM NOW ON CHEF HIRO WILL BE KNOWN, AS SUUUUUUUPERHIRO

[@littleloomer4759]

So where's Baymax

[@ivandecjesse]

Little Loomer the camera man is baymax

[@Soulzarath1]

Absolutely mouthwatering.

[@KaiiLikeHawaii]

Hiro's tolerance to heat is literally insanity.

[@RonLarhz]

Neko lol,any chef who have worked for a long time can do this.my previous workplace,not sushi chef but can do it too.

[@beefykid1]

I'm 21, work in an Italian restaurant making pizza, pasta, and grille. Fire and heat is always on my face and arms. I find it fascinating how I'm now able to tolerate all the heat like its nothing.

[@asho5359]

+Neko yeah thats normal

[@wimpy8690]

There was this one guy in India who grabs the fish in hot oil and he grew a resistance to it, crazy

[@MrJizzy181]

+Alexis G Isn't that in Thailand?

[@ObsequiousV4]

Hiroyuki has such a way with organizing items on a plate. beauty

[@InnaKGB]

Watched about 7 seared tuna recipes prior to this one, and this is the first one that made my mouth water. Well done.

[@mjremy2605]

Beautiful to watch. So healthy and delicious. Microgreens and raw foods have a lot of nutrition. I was fascinated by the cutting sound of the carbon steel knife - precision slicing is such a pleasure to do.

[@danibluex2665]

Excelente receta, le hice 2 cambios, marine el atun en balsamico, miel, oliva y soya antes y envolvi el atun en sesamo, el resto de la receta la seguí y quedo estupendo.. gracias chef

[@SBDZelda]

One thing I loved about moving to florida was falling in love with mango salsa. Thanks for Sharing this. Will have to give it a try. Once I fail I'll stop by and try how it's suppose to be made.

[@howardharaway2259]

I love this guy. I made a comment about buying sushi grade tuna and he actually responded ! I was not expecting that. I litterly had a culinary Rock star take the time out to respond to my questions. I feel like I always have a friend now. Wouldn't it be even cooler if he responded to this comment. I am a HUGE fan.

[@SmokyBarret]

I swear anything he prepares looks frigging amazing!

[@jonathankerr-smith8989]

Have been making this monthly ever since I watched. Thanks so much

[@angelinimartini]

Who on earth put thumbs down? I don't even like onions and I want some of this... could the people who disliked it just have been really hungry and angry at having watched this and having none of the ingredients to make it?

[@vhin0452]

absolutely perfect combination of salad mix..with seared tuna

[@torontoont2218]

Wow, everything you make looks excellent. thanks for sharing,.

[@JonaRosalinaRose]

Looks really light. Definitely gonna make it for midsummer though! Have to pair it with some heavier main course so we don't end up passed out by noon. (We Swedes drink way to much at midsummer)

[@adalgisacibinel7689]

I tried to do it and it's yummy, thanks chef

[@missingn0te447]

normal people: I can't hold this coffee it's about 70°C Chef Hiro: Oh my marshmallow fell into the camp fire let me pick it up real quick

[@ImHeavensBest]

I laughed so hard after reading this

[@tea8985]

too good chef , arigato..

[@GoGroomer]

Bravo 👏 -I’m drooling!

[@ashleytav426]

Idk why but when it comes to sushi chefs they’re the only people that I’m comfortable with touching my food with their bare hands 😂

[@Noah-pf9sc]

I love the art and love you guys at NoVe put into your food. Much love from Chicago!

[@herminiabalala7033]

It's look fantastic, chef you make me hungry

[@gunplajrtoysreviewer]

I just got a chance to watch this video again after 7 years. 😊 always been one of your fan since 2017.. really satisfied watched your cooking skill 😊

[@HiroyukiTeradaChannel]

Thank you very much..!

[@macobats]

This looks great, can't wait to try it. The only thing I would change is putting the sesame seeds on the tuna. I think it would make a nicer plate presentation.

[@DatComedyBoy]

Hiro's flicka da wrist is so finesse everything he does is straight crisp!

[@squishee7938]

Mark of a true chef... asbestos hands!

[@noochiangmai]

I really like you. You always smile, very kind smile. I learned how to roll the sushi because of your presentation.

[@ThreeDaysGraceRS]

Great video, the tuna looked amazing. At around 7:45 when the printer thing started printing, that brought back my PTD from working in a kitchen. When finishing up for the night, that sound could even bring a grown man to tears because all the food had be taken out of storage again.

[@GreenClouds420]

His knives are rad! Dish looks great.

[@FishLubber]

Made it form my friends with fresh caught yellowtail, delicious, thank you!

[@DerekH905]

Living in Toronto - driving down to Miami this week and am definitely coming to check this place out! I've been watching your videos for a few years now - so stoked.

[@joeldatu6703]

Chef Hiro, you're our inspiration We`re group of 8 Sushi Chefs here in Zürich

[@brianliu6179]

Really Love this guy!!! Not Talking too much of shit...Hand on Everything. Love his style for sure.

[@julietran121]

Thank you!!🌻Mr:Hiroyuki 😍 From Okinawa 🌸🌸 It look amazing.

[@IFTY_MTB]

I never know which of you videos to watch. They all look so good.

[@jhudayVlogs]

Beatiful and looks good recipe❤❤ i will try today for sunday resureccion❤

[@Omrajgrg619]

Thank you chef for salsa recipe. Because I use cilantro and little green chilly as well

[@IdaAlexander-h6k]

so mouth watering i love seared tuna

[@sibisk]

I dont usually eat anything thats fish related. however, if this dude prepared my food I would definitely eat it! Looks so darn good!

[@SenderBudYerGood]

Hiro is why I now own a sushi making kit!

[@bigaltaufetee4933]

Love everything about this video, thanks so much.

[@suzita4019]

Beautifully presented,

[@joshohair2680]

I've never liked seafood. then again, I haven't had anything besides a few fish. this channel is awesome and it makes me want to try seafood and sushi!

[@CraigMansfield]

Try yellow fin tuna. Sear it like this. It's like a beautiful steak, with the soft texture of a ripe peach. Just beautiful.

[@DahHustler]

MASTER SUSHI CHEF HIRO IS THE BEST

[@pingpingchai8888]

shiso leave.. that will be missing.. yeah tuna ready for tomorrow.. hope will be yuuummmmmm

[@lourdesmedrano3936]

I will be making this on Saturday. Delicious!

[@garym9473]

AMAZING!!! THANK YOU FOR SHARING!!!

[@luismercado6709]

Hiro you are the Man !

[@rflex23]

can not wait to head down there next year

[@p93284]

BEAUTIFUL!!!!❤️

[@CowTaurog]

Bonus points for not using anything spicy in the salsa, and letting that tuna flavor shine by itself.

[@elaineyiu2375]

Enjoyed this presentation on mango salsa with tuna fish --will try it and share with family and friends. Mahalo and Aloha from your sushi lover's fan in Mililani, Oahu, Hawaii...

[@theamazian1]

I made this today and my sister loves it so much. She licked the plate. Thank you so much for this video.

[@poettiger4854]

I love his knifes!

[@txhypnotist]

Great video, thanks for sharing. Like his style.

[@AnimeMemesz]

Chef hands at work

[@Chebab-Chebab]

There's a new restaurant in Padang Padang, Bali, called Qudo. I had tuna tartare as a starter, and It was incredible.

[@cameronwilliams808]

Compliments to the Chef

[@playas487]

man my mouth is drooling

[@Blackwido11]

WOW this looks delicious! I sure hope this is back on the menu next summer when I visit! If not, I won't complain as everything you make looks just as good!

[@maika8060]

What did you use last for garnish? Looks like more sprouts but not sure. I’m going to try this.

[@sweetandsour4510]

Thank you chef Hiro for sharing your recipe!

[@harmzhadfield710]

looks beautiful chef i want to replicate this dish A- class food :-)

[@remygagnon7209]

Thank you so much for my new favorite Channel !!! All the best

[@AlienTrucker]

I always thought seared tuna looked a bit like a beef wellington, especially this one. Truly beautiful sear! I also adore mangos and the face that chef cut through one like foam attributes to how meticulously well sustained his cookware is, truly a refreshing sight.

[@AlienTrucker]

it's my pleasure ^.^

[@HarryPotter-dg5qw]

Great video!! Thanks again Hiro.

[@vuvaman]

This man feels no pain at all! kinda like me when cooking steak hahaha!

[@thequickerflipperpickerupp6281]

That looks easier than originally thought! Thank you!😍✌️

[@TheImpresindible]

aaaaaa i have to try this ❤️ thank u so much

[@kristineito76]

Arrigatto gozaimasu u save my night how to cook a squid in Japanese recipe Thank you Especially how I’ve learn how to make a teriyaki sauce

[@MawaneSV]

do you plan on spreading more franchises of NoVe Kitchen and Bar around the world? would be interested having one in Québec province of Canada :)

[@gaznijan1602]

i am learning sushi nd thanks to ur guidance

[@roelverjes1113]

beautiful presentation

[@eseweyloco]

you guys should list your ingredients on your videos like typed out somewhere on the screen while you go over them.

[@yresa15]

That’s exactly what we’re gonna have for lunch today 7/18/21

[@tinz2342]

this looks AMAZING!!!

[@gerardjoaquino8856]

I just tried this recipe tonight. I'm a fan of your videos. Thank you for sharing them. :)

[@rachidmouhaine9673]

Very nice thanks❤

[@justinnanu4338]

Hey guys, love the channel. I watched some of the do it yourself videos you put up where you want to a store to buy some sushi utensils and rice etc. What about fish? Could you do a video where you go to a regular supermarket and show viewers what questions we should ask and what we should look for if we want to buy good quality fish that can be eaten raw?

[@misterbushido7407]

Going to try my hand at this, thanks for the recipe chef!

[@cameronhollingshead]

I would love these videos even more if it was just Hiroyuki.

[@joshstrudley4808]

I think the camera man is very good at what he does so stfu

[@asg2255]

Chef hiro.u r my inspiration man

[@hamzaabouchouraih7304]

Thank you so much dear chef for your sence of sharing

[@viciousrocks666]

Looks Great!!! I love watching the videos, Your a very inspiring Chef.

[@aheartofworship27]

Chef you are torturing me. That looks 😋

[@mariozrojas7326]

muchas felicidades eres un gran chef máster

[@TheWolfePit]

Dammit that looks fantastically delicious and cooked spot on! Great job Chef!!!

[@KingCalb]

Do you remember this comment.

[@HungryHelpings]

What are we eating 6 years later?

[@senyaorta5314]

He did his thing

[@Lee-mv8mh]

Looks amazing, thank you for sharing!

[@annabo284]

Wowwww!!!! Delicious!!!! I want to taste it, please…...

[@lqfr8813]

the chopped veggies and fruits mixed together reminds me of india's street foods

[@mrcea]

You guys always makes my hungry, thanks for sharing this menu