Seared Tuna With Mango Salsa - How To Make Sushi Series

Master Sushi Chef Hiroyuki Terada shows you how to make our Seared Tuna with Mango Salsa. When we opened 4 years ago, this was on the menu, but we took it off a year later to introduce some other dishes. This was really a great seller and if you ordered it back then, you instantly fell in love with dish. The natural sweetness of the mango, paired with the slight soy/vinger of the Ponzu sauce is an amazing combination that's light and refreshing for summer. Go ahead and give it a try, and let us know what you think.
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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

[@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!!

[@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.

[@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

[@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.

[@DatComedyBoy]

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

[@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.

[@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.

[@Soulzarath1]

Absolutely mouthwatering.

[@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

[@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.

[@jonathankerr-smith8989]

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

[@FishLubber]

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

[@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 😂

[@IFTY_MTB]

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

[@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?

[@vhin0452]

absolutely perfect combination of salad mix..with seared tuna

[@cameronwilliams808]

Compliments to the Chef

[@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!

[@juliolui7517]

Chef did not care that mango came from mom's tree :((((

[@Tehgon]

Julio Lui then it would seem I have something in common with him 😅

[@ackerlmaenoval9689]

whats the sauce again?

[@DitchBankBandits]

Lol me either

[@volugthebeast]

Ponzu.

[@MrYurkov]

😂

[@julietran121]

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

[@theamazian1]

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

[@adalgisacibinel7689]

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

[@eseweyloco]

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

[@gaznijan1602]

i am learning sushi nd thanks to ur guidance

[@jadeforest4441]

I love this

[@remygagnon7209]

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

[@lqfr8813]

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

[@sumithranjan3216]

amazing chef

[@FlukeJob]

Guy's you've got to have a warning system on these... "warning this episode will result in drowning in saliva and desire". this is cruel

[@kille6525]

Yall should try pomegranate with this dish. I think it would mix really well.

[@mrcea]

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

[@GoGroomer]

Bravo 👏 -I’m drooling!

[@HarryPotter-dg5qw]

Great video!! Thanks again Hiro.

[@squishee7938]

Mark of a true chef... asbestos hands!

[@hamzaabouchouraih7304]

Thank you so much dear chef for your sence of sharing

[@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

[@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?

[@mbecerril12]

The legend Hero

[@jamessudek2125]

Delicious!

[@heavenlyvibes7102]

Looks good

[@stuzaza]

very good job, nice

[@sweet_amir]

how are you? hi how are you

[@bilgeeb7203]

Hi. How am I?

[@MrNiceGuyPh]

Hello, how are you? I'm under the water, pls help me!

[@malurufino4946]

Amazing 💫

[@joshuacraft493]

This looks so amazing but seems super simple to do. Except I’d use the Tongs is all the difference searing the tuna

[@patriciasmith7705]

Look delicious! 😋 am definitely going to try this.

[@chavonmathis4079]

This looks soo delicious well executed🍣

[@sukaldariselva4701]

just fantastic, xef! thanks for sharing

[@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?

[@jeannecooke4862]

Very, very...nice!

[@kevinyz1]

If a fan comes in the restaurant and wants something that's not on the menu who do we ask for?

[@kevinyz1]

From Chicago to Miami 20 hour drive and I finally proud to say that I'm going to kitchen nove and bar!!

[@kevinyz1]

From Chicago to Miami waiting on my calle ocho as I post this !!

[@9929kingfish]

The code word is a simple good afternoon and Chef Hiro will come to table

[@victordulerain9271]

spectalular. thank you

[@ObsequiousV4]

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

[@maartenvalentin4162]

Man, this looks delicious. We need to come back to try this :)

[@johannawei4689]

Try coconut oil instead of olive oil, adds an amazing flavor to the dish and takes it to another level! :)

[@CraigMansfield]

nice one

[@austinizzle]

I'll keep that in mind, thankyou

[@Orav4810]

When do you film the videos? And what if somebody orders sushi while you film something in case it is during work time? Ps: Great video as always.

[@elsonthomas673]

Wow super nice 👍

[@nicolebeautygutsgurru2478]

What’s that green stuff you used after red onions? I couldn’t understand ❤️❤️❤️

[@OcirusWolf]

Sprouts

[@OcirusWolf]

*Broccoli Sprouts to be exact

[@cooljd77]

tht looks so delicious man million 👍👍👍👍

[@Xaxmin]

Love that new intro!

[@Xaxmin]

And The dish of course! :)

[@annie808286]

OMG I want some‼️💕

[@bethmacalintal]

Yummy 😋

[@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)

[@oishiibento2858]

Thank you

[@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..!

[@InnaKGB]

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

[@abdossamadbenmohamed7434]

Good!

[@tea8985]

too good chef , arigato..

[@joeldatu6703]

beautiful…

[@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!

[@BigLate]

Beautiful!! What was the greens that went in after the red onion please?

[@hbgriss]

Wonder how it went over at the restaurant back then

[@killnme2439]

Hiro always looks uncomfortable being on camera. Does anyone else notice that?

[@SRK88870]

yes i saw the same thing

[@3457james]

+KilloG Productions I would say its more to do with the different culture, seems to be more reserved in a way

[@JohnDoe-xo2yf]

I'd feel uncfortable next to that guy too. His tone sounds like somebody very passive-agressive and assertive and patronizing

[@p-jayoptimistic4472]

I like that

[@TiinNg]

Magic fingers~

[@aneelaroohi05]

Wawoo Hiro yummy I really like to eat with u both its look like to tasty

[@worksupermodel]

Your mom’s mangos look fab!

[@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

[@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 :)

[@Chiro75]

What size, style, and brand/maker of knife are you using?

[@TessCooks4u]

Sensational! :)

[@ThisAintIt435]

That moment when I realize all these videos I love are happening a few miles south of me...

[@littleloomer4759]

For me they're happening STATES below me

[@ThisAintIt435]

***** Up in fort lauderdale :)

[@ThisAintIt435]

***** Oh wow, thanks man :D

[@Reza-nz2re]

Oba is closer to basil or mint leaves?

[@coolabah-blue]

He’s is not known for his personality, don’t think he cares😂Serious Chef 👩‍🍳

[@torontoont2218]

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

[@remedioscustriotakahashi2551]

After the last 2 ounces pons sauce what’s the last you add that liquid tell me

[@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.

[@harmzhadfield710]

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

[@tsm8740]

Deliccciousss

[@Noah-pf9sc]

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

[@tblack1264]

doon as i find sushi grade tuna i have yo attempt this

[@fisherman2359]

is there a website with all ingredients needed for recipes? if not i would greatly appreciate it in the info section, thanks. i cant figure out what kind of leaf he is using

[@silvereagle90000]

Fisher Man It's called shiso.

[@JohnDoe-xo2yf]

I'd look in korean/japanese delis

[@ANOKEHEYAN100]

Chef Terada where the restaurant located in Miami?

[@Eorkh]

Hey NoVe! Looks delicious as always :] I was wondering when your next Knife Giveaway was, as I'm looking forward to entering the contest this time. Great job on the video too..!

[@49ers1975]

got to hit his restaurant when in miami...is that where it is?

[@michaelp.nguyen3982]

From what I've heard it is now closed

[@jhudayVlogs]

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

[@Squidwardsclarinet69]

i cook with my fingers too lol

[@hanstobolars1501]

I would like to know the ingredients please like the name of the "sprouts" and what was the clear liquid you add to the vegetables.

[@Prayforthesufferingchildren]

Yeah I was looking in the description for the ingredients...

[@TanNguyen-zx7rl]

i can't find that leaf here so can i just skip it? thks

[@matthewsinner3439]

Amazing! What kind of knives do you use?

[@matthewsinner3439]

+Hiroyuki Terada - Diaries of a Master Sushi Chef can't wait!

[@kimkrieger2772]

what is your ponzu sauce recipe

[@Daryajun]

+Kim Krieger ponzu is soya sauce with a hint of citrus. usualy lemon.