I truly appreciate how clean he keeps his cutting surface at all times and his organization. All of these videos are great.

@leetashagregg688

3 жыл бұрын

I love Japanese Tempura. So great and delicious. YUMMY, YUMMY

@odainegraham

3 жыл бұрын

@@leetashagregg688 to

@odainegraham

3 жыл бұрын

It

@briangoodwill1056

3 жыл бұрын

@@leetashagregg688 Myles

@jstantongood5474

3 жыл бұрын

That's part of Zen influence on Japanese visual aesthetics. Singleness of purpose and focus of mind. Japanese hate clutter on surfaces.

Wow!!! Chef Hiro is so clean and neat in preparing and cooking . Japanese Chefs are not sloppy, their style of cooking is precise and an art.

@grotevijver

4 жыл бұрын

every chef should work this clean and proper :)

@raylarkin5004

4 жыл бұрын

ALWAYS! THEY WIPE CLEAN AFTER THEY WIPE CLEAN! THE TOWEL IS ALWAYS PRESENT! 🤗

@rclee2461

4 жыл бұрын

But I didn’t see he washed the Ingredients

@sanjeevshrestha5049

3 жыл бұрын

@daAnder71 Come to India you will stop eating in restaurant

@austinmckenzie6252

3 жыл бұрын

@@rclee2461 off camera homie.. this is a LOVE fest of comments... dont drag it down babe!

I LIKE THE WAY HE PREPARES AND COOKS THE TEMPURA, IT LOOKS EASY TO DO.

I'm impressed with how cleanly he works. It isn't an after thought, it's just what he always does!!

@margaritamartinez3764

4 жыл бұрын

Super delicios and I love the way he do the instructions ! Love it! Congrats😍 blessing

@shelly5596

4 жыл бұрын

Looks delicious, I can have cornstarch tho

Ingredients everyone: take note, Batter: use corn starch, white wheat flour, egg yolks and water, egg yolks and water, his tempura flour already comes with egg yolk powder in it so did not see him add it, and for the Sauce, use water, MIRIN, and KIKOMAN soy sauce (Japanese brand) LEE KUM KEE (Korean) or PEARL RIVER BRIDGE (Chinese) Brands recommended in that order of preference for soy sauces personal preference that is some people add some sugar to the sauce, up to you, and for frying oil, Sesame Oil is recommended for flavor but it can get very expensive fast, so you can use one $4.00 dol sesame oil bottle and the rest Corn Oil, or just Corn Oil or any Vegetable Oil you can get, hope it was useful, Happy Cooking everyone and ITTADAKIMASU.

@windbreaker57

3 жыл бұрын

Thanks! I had to stop the video and go through the comments for the MIRIN which I could not figure out. What exactly is Mirin? And some restaurants put horseradish, others, finely sliced or grated ginger, in the tempura sauce, am I right?

@miguelbran1268

3 жыл бұрын

windbreaker57 yes that’s right, you are welcome to modify and add your own touch to suit and satisfy your personal taste buds of course, happy cooking!

@rosemeirygerard7528

3 жыл бұрын

Arigato

@ccbrother

Жыл бұрын

I would use rice bran oil to fry. It has a light feel and taste

@matthewhoney362

Жыл бұрын

Thanks, I couldn't work out what went in the sauce. They also do a video making the batter as you described.

Who ever is making all the comments in the background would just shut up and let chef do his thing!!! Nice job chef and thank you👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻❤️❤️❤️

@TrutherThinkTank

2 ай бұрын

Yep. Mostly unnecessary dumbass commentary. Yet, he DIDN’T make it crystal clear what was in the dry parts of the batter and what he dredged the shrimp in first. The sound is unclear. So that frustrates me.

He keeps a clean ship ! His recipes are clean and easy to follow, thank you for sharing!

I love how chef Hiro cleans his work station. It's so satisfying lol

@shapurrao8137

4 жыл бұрын

U no

I will never complain about how long it takes for me to receive my order. He took such care in the process and presentation. Thank you

@ginamartis5917

2 жыл бұрын

Bravissimo, mi piacerebbe ascoltare in italiano 👏👏👏

@u235u235u235

2 жыл бұрын

pushing a servant to work faster is God's work.

I love how Hiro keeps his workspace clean and I love his organization! Makes cooking tempura not so scary or daunting! Beautiful presentation! So glad I watched this. 👏🏼

Thank you so very much Chef Hiro - you're a very patient taking & teaching us how to make the various Japanese cuisine as I've followed your shows, it's inspirational...today, I learnt so much about making tempura as I've tried many times but wondered why it's not crunchy -now I know why...again, thank you!

Thanks Chef, i cooked all these for my family, even the sauce and superb plating as well! they call me, pro Chef, loving it...big heart of thanks!

this chef is really nice,showing you all the cooking techniques...be blessing

I love your videos because master Hiro explains everything very detailed , has a lot of patience and is very humble guy. Kudos. Thanks 👍🏻

Tempura-One of my most favorite Japanese dishes. I learned a lot of new techniques! Thanks!

I'm a chef too.and I really enjoyed watching you.I tried a lot of your recipes.Your best sushi chef for me.

I can't wait to make my own tempura. Thank you so much for this step by step video. You guys are the best!!!

Thank you so much for putting up this video! I can't wait to try it on my own. I work at a Sushi Restaurant as a server but I've always loved cooking! I've been learning so much and it's been awesome. Just makes me want to get into the kitchen!

Wonderful job, Chef Hiro! Learned a few tricks from your techniques! Thank you!

I did the tempura batter from scratch on Chef Hiro's other video... oh my we loved our veggie tempuras. They were still good and crispy after reheating them in an airfryer. It's very simple to make. Thank you Chef!

That looks absolutely amazing! Thanks for another great video!! Keep them coming! Seriously my favorite channel to watch! Great work guys!

Yes, another wonderful display Chef Hiro's culinary skill! Lot's of Love from Texas and from an aspiring chef!

I love his delicate touch on handing the product, very humble. Many success to you.

I love the trick with the cocktail stick and onion, will be trying that one. Brilliant video.

That was very interesting , very impressive too . most of all you put a smile on our faces with your smile. well keep it up dear Terada. Indeed THE CHEF

i could literaly spend days and days watching him cook

@RepentfollowJesus

4 жыл бұрын

I could spend days and days eating it all.

@zhurigaleriasouth-isaan1039

3 жыл бұрын

Me too.

i love tempura. My late mother was Japanese and used to make the best tempura. this video made me miss her so much and the great dishes she used to cook, esp tempura. When the smelt ran in the spring she would cook up a great batch of smelt tempura with vegetables, so delicious. thanks for sharing and the memories...

Hiroyuki is a very gifted chef who makes beautiful food from basic ingredients.

Wow I thought it was simple to make but I really like hiro' s style. I'm glad I watched this tutorial because I always fry with super hot oil so it sinks to the bottom and burn quickly. I didn't know we had to use super cold water for the batter.Everything looks so delicious! thanks for making this video!

Love your guys videos EXTREMELY well put together I love everything you guys do!!!

You are one of the best Japanese master Chef I ever known, I loved watching your show, I learned a lot!

Hiro is a PRO in action. Makes cooking look easy and fun. Plating looks so appetizing

Keep up the great work guys! The vids are easy to follow and Chef Hiro seems very methodical. a true professional!

Very inspiring, thank you for sharing this video. The many subtle details are helpful.

I like the way he works, clean and tidy...

Save some for me! Second time watching this video. Still impressed by the simplicity but richness of this dish.

You guys should make a full length cooking show series because these long videos are awesome.

@zenaidaloy5548

3 жыл бұрын

The dip I can’t get it . It’s water , soy sauce and the other liquid no idea , can anyone tell me what it is . Thanks!

@josieceliz5873

3 жыл бұрын

@Aquarius M ang. Srap Kya Lang mherap gwin it's dleciius an one of kind

@CallduhAmberLamp

3 жыл бұрын

Good afternoon

@keannasteele7449

3 жыл бұрын

I agree

@lucilacortez4448

3 жыл бұрын

42inches rye rr44444⁴t³³³

Master, thank you so much for your videos. I learnt a lot from your real Japanese techniques 🙏. I am always looking forward to other great videos...

I made this and my parents were so impressed. Thank you Hiro!

Beautiful ! I am inspired to make it now. Thank you for sharing your expertise .

Tempura is one of my weaknesses. I just adore this dish.

this looks awesome and amazing i appreciate how you take some of your time to make these videos just to show us how to prepare good food this is the second video i saw from you and i already subscribed hope to see more soon

Love your recipe,watch it Everyday!Its so wonderful to follow n cook it as much as I can! Thank you! 👍

i learned all the techniques there is to know to make tempura. thank you so much and i love this video. now i can make tempura as greatly as my mom. i hope to learn much more about cooking japanese food in the future too. thank you.

Im new in Japanese cuisine and i really love watching your videos Chef Hiro i learned a lot from you...thank you Arigato gozaimaszu!

Hello and thank you for all the information on making tempura. I made the onion, broccoli, carrot,sweet potatoes and snow peas. For seafood I also made the scallops and shrimp. Everything came out excellent, I would never have had so much success if I not for your video Hiro. All the little things like oil temperature and consistency of the batter really helped me make a great dinner for my family. The dipping sauce was very good also. Thank you and your production company for this video Hiro

@leonilaheath7198

5 жыл бұрын

Hi looking for the right ingredients of the sauce. Other than that everything is soooo excellently presented and delicious 😋. Very Very good. I’ d love to recommend these recipe in my fb friends. Thanks very much .

@mistermeadow5748

5 жыл бұрын

What kind of oil do you use?

Parabéns Terada san !! Adorei esse tempurá ... Estou aprendendo muito com vc , muito obrigado

Thank you chef. Food looks yummy and the way you present is tidy, pleasant 😍🤤

Isn't tempura one of the marks of a great chef? Easy to do but to do very well, takes real skill! Great job as usual...A great simple Shrimp Tempura is one of my favorite things, and one of the first Ni Hon dishes I was ever introduced to. I had never seen prawns that large in New York City as a kid in the seventies.

@misterturkturkle

2 жыл бұрын

Zimmerman St. Charles is dead

This reminds me of my Okinawan Mother that prepared Tempura for me as a Kid. Thank you so much for sharing Terada-san

My Compliments to the Chef! Love the plate at the end so beautiful! Excellent!!!

I'm SO addicted to this video!! I LOVE IT!!!! THIS is a true chef 💕💓👍🏼😍

Believe it or not I eat tempura with sambal, great video tempura is one of my favorite dishes to.

Wrong move to watch this at midnight.

@littleidiot153

4 жыл бұрын

You are so right ! 😉👍😊👍

@kimyoung3484

4 жыл бұрын

😭😭

@krinstinedegamo4018

3 жыл бұрын

@@diegonuila7203 n

@MrAzahills

2 жыл бұрын

💨 💨

@Pinchung.

Жыл бұрын

Doesnt matter its never wrong to watch

Excellently precise instructions, hard to forget.

Oh I want this .... I love and love this dish .... You are a true master, perfection to the fullest ! I love it .

Your guy's videos are awesome. Informative and well explained. The camera man asks questions that I'm thinking and at the right time just as if he's learning along with us. Thumbed up!

Nice recipe.. Thank you chef.. I will do this same way you did one of this days.. Yummy tempura!!!

@triciapeterson8899

2 жыл бұрын

Did you understand the other liquid he mixed with the water and soy sauce? I wasn't able to understand him.

I will definitely try this one. It is my favorite. Thank you for sharing your cooking style 😊👍💕

Cannot wait to make it! Thank you for sharing!

you should give your chef a big portion of the increase in profits your business makes. he is good.

@unknowingkoala

8 жыл бұрын

+noreaction erm....chef hiro is the proud owner of a ferrari 458 speciale. I think you can figure something out.

@danielluis7081

8 жыл бұрын

+Dexter Tang No he isn't, if you bothered reading the video description it clearly says he doesn't own the car. It belongs to one of the NoVe partners. Don't come up with things!

@alastairtan7370

8 жыл бұрын

+Danilo Luis it doesn't matter if he doesn't have a car

@jeandizon9358

7 жыл бұрын

Ikr. Hopefully he aint makin all his KZread money himself and is actually giving most profits to Hiro. Hiro deserves a lot more than the guy hopefully not just 'using' him for profits

@lumartinez8455

7 жыл бұрын

Alastair Tan

Yum! Making this tonight! This was a great refresher course. Talented chef! Beautiful dish!

@zatoichi4449

11 ай бұрын

Using the squid?

@r.mcbride2837

11 ай бұрын

@@zatoichi4449 Hehe... can't remember what I used that night, but probably shrimp and a mild white fish for the proteins. I usually reserve the squid for when hubs and kids request calamari. Then I make a LOT of it. They eat tons! 😄

@zatoichi4449

11 ай бұрын

@@r.mcbride2837 Cool!

Yum! I will have to make this at home for my family soon! Thank you so much for this. Very easy and looks so fun. Itadakimasu!

Thanks Hiro san ... once again a great video with great cooking tips!

I did that...was sooooo tasty, and with tempura veggies. Easy too :) Thank you

@nahidaskari7338

2 жыл бұрын

Hi .did you add a little corn 🌽 starch too ? Or just flour

Thank you, more of these long step by step videos would be nice :D

@aeoe5524

8 жыл бұрын

I appreciate the effort and time you guys put into it. Not so easy in a restaurant environment^^

Wow, that's professional! Thank you sharing.

This is the best instructions on making temura video I ever saw. Now I know how to make the shrimp look flakey. Even the cleaning of the squid was a great bonus which means I'm going to try it too. Nori too! I saw your stretching shrimps video which brought me to watching this great video. I'm so glad you used a pan like most of your viewers use. I am now ready to make tempura with more variety and with much more confidence. Mahalo nui loa for sharing Great Chef!

the legs from squid is the best its so good. love the 32 min video well done guys

@crpth1

4 жыл бұрын

@daAnder71 - A few years ago in Norway. I found some squid in a fish market, which they don't eat! Surprise no 1 So somehow they caught it "by mistake" but was still around before they trow them away like garbage! Yeah, shocking. Anyway I got hold of three impeccable squids, the guy asked me if I wanted him to clean them. I was not expecting the result so I said yes... and honestly didn't pay attention. A couple of minutes later the guy was back with the three squid HOODS, just the hoods! Well as a Portuguese I couldn't avoid asking for the "arms/legs"?! Answer: "I trow them away, they're in the fish bin." SCANDAL! I almost had a stroke! He trow away the best part... Short story he had to "fish" the legs/arms out of the bin. No way I would let it pass. LOL 😂

omg I want to eat that right now that looks so good

I’m soo happy to see this how to cook Tempura! This is my favorite at d Sushi 🍣 Restaurant. Thanks for sharing 👍👍🍣❤️

Totally awesome. Thank you for sharing with us. ❤️

Great video Chef, I'm planning on trying the batter your way. What are your thoughts on using chilled carbonated water, to increase the lightness of the coating?

Just came across this video....I love every one of the ingredients and the light crunchy tempura. How do you keep the already fried items warm while you are cooking the rest?

This master Hiroyuki kept everything so clean!

That is a fabulous chef doing a great job with great commentary from the other guy! Love it.

Thank you for this. It’s so lovely to watch Chef Hiro be so precise, calm, and methodical. That little “extra crunch on the shrimp” trick is so good! This video gives me hope I might be successful at this. 😊 I didn’t catch what kind of oil is used here; can anyone tell me?

@janievan1

4 жыл бұрын

Peanut oil or vegetable oil prob. High smoking point oils

SOOOO making this for NYE! Along with mushrooms! Handsome chef too :D

Excellent ,demostratión!! I learn todo much. Thank you from Lima-Perú

That is incredible. He is a fine chef.

do you recommend powdering the food before dipping it in the batter or is it usually preferred to do this way to keep it ass light at possible

Me at 29:43 "That's a beautiful dish." Guy in the video immediately after: "This is so beautiful."

Good Afternoon... Tempura-oh how my Kids loved this growing up... I would cook tempura especially for them... Now I have Grandkids and Great Grand kids...

Hi Hiro you’re a real hero with your cooking. Thank you for sharing your talents to the world. Please keep it up!!!🙏😇

thank you so much for all your recipes , I learn so much watching all you video, please can you tell me what kind of oil do you used? Peanut?

@hheidel6417

4 жыл бұрын

chantale cote is

Stunning

Thank you Hiroyuki and thank you for sharing.

What a delicious, beautiful meal!!! I’m going to have to visit your restaurant and see if you have this added to your menu.

I hate seafood, in fact I abhor it. I don't eat any kind of seafood but I CANT STOP WATCHING THESE VIDEOS. I've been subscribed for years and I love every video you guys put out. It's fascinating to watch.

What type of oil? What temperature? Can oil be re used? Thanks 😀

Thank you sir for this wonderful recipe; I love your beautiful presentation! I'll search for tempura flour and try to make this delicious dish! God bless you 🙏🌻

OMG, I'm so glad that you tasted it for us, for a moment I didn't think that we were going to see you taste it 🤣😂🤣😂 🤸🤸🤸 I can't wait to try this method. Thank you so much for sharing your wonderful cooking technique with us. Xoxo 💘

wow i thought for sure when i saw the pan you guys were frying in that a fire would start lol

Charlie is so lucky he gets to eat all of Hiros food..

That was neatly done, and very accurate I could follow that well.

Great! This is beautiful! Thanks for the step by step!

Good video guys!

@MakeSushi1

8 жыл бұрын

+Lbolting005 nope, just having a look at what Hiro is getting up too. Anyway our recipes are very different so I don't much appreciate the inference that all my ideas come from this channel...

@cameronknowles6267

6 жыл бұрын

Hiroyuki Terada - Diaries of a Master Sushi Chef what temperature do you use for your frying oil in the deep fryer

@marlenedsouza7761

3 жыл бұрын

Lbolting005 p0

@jjjafco717

3 жыл бұрын

How to make Sushi 🍣

@MrZeaos

3 жыл бұрын

i guess but everything is cold.....haiyaaa

Could I ask what the cutting board is made from? As he wipes it down it sounds very porous and grainy.

@anakalamaui4673

3 жыл бұрын

Its all the knife cuts in it nothing more

wow! additional recipe for me. thank you!

This is exactly why the chef of a successful restaurant should be more of a business partner than just an employee... salute!