Sesame Seared Salmon In Butter Ponzu

[@bryanherman8601]

Just made this, not 100% to your recipe, but close enough. I used Kikkoman Ponzu, and did not have sesame seeds, cooked filets (not sliced). Other than that, its your recipe. We enjoyed it and will make it again. Thank you.

[@dwaynewladyka577]

Perfectly done salmon. It looks so good. I hope you and your cameraman, Charles, have a good afternoon and a great week. Cheers, Chef Hiro!

[@IAmAshleyBailez]

Bakkafrost salmon actually is amazing, melt in the mouth

[@stacietagomori634]

Good Morning Hiro San. Thank you so much for the well-done video. It looks so rich, soft, and elegant. All I need is a hot bowl of rice and make it into a salmon seared donburi. The sauce is great too. I would not even share. Everyone is on their own.

[@jackybonbong]

Would be hilarious if he tasted it and was like “tastes like shit” and kept going lol

[@Bondisaurus]

I love these simple dishes. I’m totally eager to make this

[@briangleason5597]

I Love salmon. That is the most Beautiful cut I have ever seen.

[@AL-hr9tv]

Simple, so fresh and so so good! Thank you Hiro-san and the luckiest camera man!

[@thegoldenfilipinaa]

looks delicious ...Thank you Hiroyuki san for sharing your knowledge in japanese cooking. I love Japanese food.

[@hbgriss]

Excellent guys. Excellent. 🤘🏼

[@mirceaemanuelvelniciuc8530]

Very very simple and the best! Thank you for this amazing recipe Hiro!!

[@blancarosaaraujoayazo2980]

I made it today, so simple but so good.

[@arieheinrich3457]

Simple yet SOOOO good !

[@oro6399]

Good afternoon everyone!

[@jasonsong6747]

I find it fascinating watching master chefs like Hiroyuki showing off their craft and passion ... meanwhile, the best thing I can cook is Hot Pockets in the microwave

[@ADballa28]

Even mastering the hot pocket takes technique and skill. The Ends end up lava hot and center is dead cold.

[@fumetsuno3407]

If that's all you can cook successfully, that's because you literally haven't made attempts to actually cook something.

[@jasonsong6747]

@@ADballa28 You impart wisdom my friend. This is so true

[@jasonsong6747]

@@fumetsuno3407 This is 100% true.

[@aramus2001]

Ooh my goodness. This recipe looks so fabulous! I live in AZ. where could we get Salmon this beautiful? The salmon we get here is so thin.. I can't wait to try this recipe. Thank you. 😚

[@thisismyprivateaccount6546]

Look at this video description

[@lesliecas2695]

Bakkafrost will mail to you

[@bryanherman8601]

Costco has pretty good seafood. Food for thought, pun intended 😂

[@fascinationmama]

Thank you so much

[@lindalin9844]

Ponzu from your “how to” ponzu video.

[@BlueAltitudes]

Wow, this is so simple but yet looks soooo good! Probably a bit hard to execute though. Bakkafrost Salmon is gonna be on my mind all summer now haha.

[@tamalpias]

I love simple recipes

[@foodleveling]

Thank you Chef Hiroyuki I enjoy your dish and learn more from you. Thanks for sharing I Food Leveling

[@VEEZER1]

Great product. I ordered bakkafrost and was very satisfied indeed. Sashimi for days

[@jasminepena8697]

My favorite chef❤️

[@MuddyShoesBB]

I made Hiros Salmon shitake dish with mayo and miso at a BBQ in foil. Was a big hit. Will be trying this one soon.

[@mattsoltan4414]

nice plate hiroyuki awesome recipe

[@macrosense]

thanks for the technique

[@mayandbs]

add in the green i love it hiro

[@flybyairplane3528]

HIRO,Hello, this really looks good, I ALWAYS have the HOT PONZU at homeI use it daily on my soft fried egg for breakfast, but this dish, is easy enough, ARIGOTO ! 🇯🇵🇯🇵🇺🇸🇺🇸

[@Rugged-Mongol]

*SHOUTOUT TO ALL THE DOPE ASIAN GUYS WHO COOK YUMMY FOOD FOR THEMSELVES, FAMILY, FRIENDS, AND LOVED ONES.*

[@deandreparham8865]

😂hiro said you don’t feel too much butter 😂

[@nice27119]

awesome!! thanks for sharing this great salmon recipe . 👌👌

[@gigachad4715]

ありがと。ごじゃます

[@rishiflying6686]

Konnichiwa Oh boy I’m exited for this video I love ur recipes Hiro xd:)😭🦄😇💜😌

[@Dinkum_Aussie]

Looks Delicious! 😋 Thank you Hiro

[@ShehzalQureshi]

great super easy recipe thanks for sharing..

[@patriciaridley457]

Excellent looking yum😋🤤🤤🤤mouth watering😊

[@marshallhill166]

hiro should do more close up drum solos with the knife

[@mikegianfrancesco9431]

Yummy made this last week OMG So good

[@marietumolva3768]

Am a new subscriber from The Philippines, Stay safe

[@boxscorewatcher413]

This is a gangsta dish

[@margaux6339]

Good morning and greetings from PNW🌻🌞☀️

[@TastyShepherdsPie]

Good Afternoon

[@genericwhitemale1114]

Small world. What state in the PNW? I'm in Washington.

[@ExtraDerpy]

looks sooo good

[@MrVinnytheguinea]

You’re a legend

[@Kauthaji]

I think Hero should have a difficulty rating for us that want to make some of his recipes at home.

[@lisamichelle8413]

Couldn’t be easier and simple than that. If you think you’d have trouble with this you should just order UberEats

[@yupaneepaupe1426]

Nice 👍

[@claudiapa1967]

Que hermoso todo lo que hace chef,o voy hacer tal cual UD lo indico.

[@hoddtoward]

Beautiful but I miss the binchotan grill, will it make a comeback?

[@its5.56somewhere9]

I don't know.... I have been watching Hiro for a LONG time ,and he is a real nice guy,,,, my issue is that he never has surprised me with a technique , or " style" to the level of a MASTER SUSHI CHEF . He is basically a good cook. I can 'cook' as good with out a doubt. As far , as this recipe ? Basic stuff. I actually make a Hamachi Tataki , also make it with Striped Bass and thick fluke fillet . Carry on.

[@sophiasampaio7524]

Amo ....Abraços do Brasil !💙🇧🇷😋

[@justinattard3937]

Good Afternoon Hiro! :)

[@thb77955]

Hiro, my friend, g11d aftern11n!!! What a great dish! It looks so delicious but I think you should have the other piece of salmon, too. Sometimes I ask myself what kind of relationship you and your cameraman have... is it only business or do you meet also in your private life? Anyway, you are an absolutely dream team on KZbin - one guy is doing the fantastic cooking and the other is responsible for the outstanding film work or cinematography... ❤️🇯🇵❤️🇩🇪❤️🇺🇲❤️ Thank God it's Sunday and there is a new awesome episode of my favorite Master Sushi Chef shot by a cameraman who is the all time best, too... 🥢🔪🐟🥢🔪🐟🥢🔪🐟

[@davidjones7503]

Excellent

[@CravingwithDavz]

yummy chef thanks for this.

[@michelle-4851]

Good afternoon Hiro 👋

[@claudiomartins8106]

Muito bom!!! Vale apena seguir esse grande profissional..

[@reshamshrestha9681]

Very nice chef

[@asmascooking7218]

انه طبق مميز😋😋👍

[@fatinchan2296]

Hay my handsome chefs....

[@xtremeog8421]

I ate cod on a rectangle plate with green tingde and was amazing. Please show me this . Just cod meat and seasoning. I need to know .

[@longhua19]

Hi chef hiro the sauce is it sweet

[@lunes-1]

Great video,keep it up!🍲😋

[@bobmeyers186]

Good afternoon Hiro-san

[@dyllonh5637]

Ik what's for lunch now

[@margaretkaufman1144]

Hello Hiro...looks wonderful how long was the salmon cooked for??😄

[@belcebu5907]

I saw salmon on walmart .imait do that

[@noelcleary9839]

nice one chef

[@earthcitizen4266]

hi Chef Terada San, is it ok to use supermarket ponzu? As I have no time to prepare home make sauce. Will the result turn out to be the same? I cook the recipes today and like the black and white sesame coating and the buttery ponzu sauce. Hai..Thank you for sharing the recipes.

[@RobBoryckiGolf]

Good afternoon hiro!

[@SCSC-qz7rr]

Domo aregato!

[@seanc.mcnally2118]

HIRO SAN!

[@angelshathe]

So much yummy 😋

[@knelle4441]

J'adore...

[@michaelfelberbaum3006]

Hey Charlie ... why don’t you an Hirosan come to New Zealand. The Faroe Island have great salmon but I’ve heard that New Zealand salmon tops it all

[@hermanjagatfishingboat]

Hadir nyimak bos ku 👍

[@flaxlandenlp265]

Nice...!

[@rakiahbaker5589]

Tasty looking 😋 😍

[@athenspinoyvlogger8528]

chef i would like to ask if that sauce you make is how long it will stay in freezer if a make about 1liter..

[@larsyellowhair2696]

Cann do las vegas roll and dragon roll mmmmmmm

[@bahok6655]

Nice

[@erikl7714]

should add some caviar, truffle, and gold flakes.

[@Johnnymarzo]

Ponzu sauce recipe??

[@javierpaez6345]

I wonder if this dish would still be ok with the salmon slightly more cooked or would the seeds burn. I prefer my salmon more cooked rather than sushi.

[@obsidianfrost9514]

Seeds MAY burn. Look it up you can probably find out or test cook some and see how long before they burn

[@kurtis4572]

why do much oil to cook in? hardly need any. just a few drops

[@MRPRESIDENT1430]

Metal turner with non-stick pan! You are so lucky that the pan is not your wife's.

[@Oborowatabinostk]

You can see hes being very careful haha

[@boreddude8531]

as the butter cools the sauce is going to congeal. that's not gonna be pleasant, it seems.

[@Ivan-bj3rv]

How do you properly freeze salmon? Doesn’t it get mushy once it thaws?

[@allenzhu3726]

can you store the ponzu butter in the fridge?

[@user-ek4fs8qu6e]

Want Diet protein sushi

[@brunohernandez4624]

How can I prepare the ponzu sauce my favorite chef

[@kuk3056]

the other day I just cooked a sauce like a recipe, half a day suffered from heartburn !! A question to the chef, why do you need to evaporate the lemon and then add the ponzu sauce if the sauce contains it all! it turns out a nuclear concentrated sauce !!!!!

[@luminatrixfanfiction]

It's called glazing but he's not evaporating all the lemon. He's thickening the sauce to give it a more rich and mature taste. You must have been cooking at too high a temperature or for too long to evaporate all your lemon sauce.

[@kuk3056]

@@luminatrixfanfiction if it's not a secret you just wrote or what do you understand about it !? lemon is a caustic acid and even with any heating it will only concentrate (especially in the video) maybe not lemon but lime then !!! I just sentenced just sauce and heartburn tormented for half a day, there is a really caustic thing

[@luminatrixfanfiction]

@@kuk3056 If you didn't add the butter which balances out the lemon's caustic acid then that might be the culprit. Either butter or cream can help in this regard. That's what I'm thinking.

[@luislosuge9391]

Totemo umasoo

[@Laughtershortss1]

Avacado oil ?

[@jacquesferreira5496]

Além de bonito o prato deve tá uma delicia

[@-RONNIE]

👏🏻👏🏻👏🏻

[@Stevebassdjmusicchannel]

Teppayaki

[@ghostlobster6631]

It should still be sashimi grade salmon, right?

[@liannehoenderboom1018]

why has nobody invented pick and grab screens yet? like a tv or computer screen you can just grab the food from that's showing on it...

[@chrisv3863]

You might he onto something. Billion dollar idea! Better go patent that! 🤣

[@tinlelam2859]

Where did you get that burner chef Hiro?

[@seanc.mcnally2118]

They're a dime a dozen at Walmart/KMart

[@Nisabehere]

Mr. Hiro, Can i marry you for that recipe,....? jk

[@Motty-Mateh]

😋😋😋😋😋😋