Secrets of the Perfect Japanese Salmon Recipe Tataki

  Рет қаралды 21,840

Chef Sindejev

Chef Sindejev

Күн бұрын

Пікірлер: 10
@davidchuong714
@davidchuong714 Жыл бұрын
Looks delicious
@BCbudHead
@BCbudHead 10 ай бұрын
Beautiful ❤ well done!!
@joedansereau381
@joedansereau381 Жыл бұрын
Very Nice.
@griffinmaynard2358
@griffinmaynard2358 Жыл бұрын
i could put down an endless amount of that. At least 20 plates
@roatan60
@roatan60 Жыл бұрын
Exelent!!!!!
@갓맹훈
@갓맹훈 Жыл бұрын
Why scary music 😂
@randysem
@randysem Жыл бұрын
Maybe put blowtorch in the title. It would've saved me a few minutes. Looks good though
@ChefSindejev
@ChefSindejev Жыл бұрын
Thanks for the comment! Blowtorch is important in making new style Japanese cuisine. It can be used in making tataki, nigiri, baked rolls and many different dishes. And there will always be a lighter at home.)) I bought it for 20 dollars. It's worth it..
@randysem
@randysem Жыл бұрын
@@ChefSindejev Thanks for the reply and the explanation Chef. I make tataki in a skillit I think it's called in English. And we don't really do the other elements of Japanese cuisine. Only tataki and sashimi and some seaweed stuff. The other stuff seems way too daunting for me and it's quite difficult to get high quality ingredients over here. I'm rearranging my tiny kitchen to cook more effective and have more fun. I'll definitely consider the blow torch once everything is in place. Thanks again.
@vygalnix7769
@vygalnix7769 Жыл бұрын
Your ponzu is incorrect. But for starter it’s too “young”. Also several things since you use Japanese characters and moribashi. I like that you use shallots. It’s kinda over kill to use scallions. What I refer to as young. You need to age your mirin, sake, and soy. Also Japanese people rarely use black pepper in their traditional food. I suggest you torch with butter. Try it, you’ll love it.
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