How To Stretch Shrimp For Tempura - How To Make Sushi Series
Master Sushi Chef Hiroyuki Terada shows you how easy it is to prepare shrimp by stretching it for tempura. This type of shrimp is called nobashi which just means stretched. Of the 3 ways its done, chef prefers the 1st way since to comes out the longest. \r
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Remember to use ice cold water in your batter so when your items are deep fried, the temperature yields a greater reion and becomes more crunchier. \r
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Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content. \r
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Follow Hiroyuki Terada:\r
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Watch More Hiroyuki Terada:\r
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Low Difficulty Recipes: \r
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Support our Patreon page to see exclusive content not seen on YouTube, 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. \r
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As always, we wish to thank all of our fans for spending time here with us on YouTube. Were all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next . \r
\r
Send fan mail and products to be reviewed to: \r
Hiroyuki Terada \r
6815 Biscayne Blvd, \r
Suite 103-451 \r
Miami, FL 33138 \r
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New videos every Sunday and Wednesday!\r
\r
Business Inquiries: diariesofamastersushichef@gmail.com\r
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About Master Sushi Chef Hiroyuki Terada:\r
\r
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. \r
\r
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chefs 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.\r
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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 Hiros custom specked knife. \r
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For more information on these knives, cont David Holly at david@knifemerchant.com or visit knifemerchant.com\r
\r
Let us know how you enjoy your Minonokuni.\r
\r
Knife Merchant\r
7887 Dunbrook Road\r
Suite H\r
San Diego, CA 92126\r
800-714-8226\r
\r
Remember to use ice cold water in your batter so when your items are deep fried, the temperature yields a greater reion and becomes more crunchier. \r
\r
Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content. \r
\r
Follow Hiroyuki Terada:\r
Facebook: \r
Instagram: \r
Twitter: \r
\r
Hiros Second Channel: \r
\r
\r
Camera Mans Channel: \r
\r
\r
\r
Watch More Hiroyuki Terada:\r
Recent Uploads: \r
Popular Videos: \r
Extreme Series: \r
Low Difficulty Recipes: \r
\r
\r
Support our Patreon page to see exclusive content not seen on YouTube, 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. \r
\r
\r
As always, we wish to thank all of our fans for spending time here with us on YouTube. Were all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next . \r
\r
Send fan mail and products to be reviewed to: \r
Hiroyuki Terada \r
6815 Biscayne Blvd, \r
Suite 103-451 \r
Miami, FL 33138 \r
\r
New videos every Sunday and Wednesday!\r
\r
Business Inquiries: diariesofamastersushichef@gmail.com\r
\r
-----------\r
\r
About Master Sushi Chef Hiroyuki Terada:\r
\r
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. \r
\r
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chefs 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.\r
\r
-----------\r
\r
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 Hiros custom specked knife. \r
\r
For more information on these knives, cont David Holly at david@knifemerchant.com or visit knifemerchant.com\r
\r
Let us know how you enjoy your Minonokuni.\r
\r
Knife Merchant\r
7887 Dunbrook Road\r
Suite H\r
San Diego, CA 92126\r
800-714-8226\r
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