and welcome to another edition of
Hiroyuki Terada diaries of a master
sushi chef Harris on how are you and how
you actually look very very good okay
what's on the menu for today okay next
today so we went to the ship for the
tempura stir it to shame stir it to
shame
okay you know we have a lot of requests
for this and there's another word for
this right they call a hibachi no I see
no bus easily actually is stretched okay
very very good all right so we are using
day 2015 13 15 and again if you didn't
see our last video 13:15 pertains to how
many pieces in a pound and so between 13
to 15 busy shrimping in one pot right so
so of course every seems a little bit
size different right in 13 count 15 Cal
I was starting out as a little movie yet
right okay so with the show with the
show so what's our first step first step
actually take off the show the last time
we made the steamed shrimp with the
shell and they put in bamboo skewer at
this time third string first we're gonna
take over the show okay okay let's do
and then this one too
like this way okay so therefore most I'm
going to make a to deferring way to
start to shrink today Fossum take off
the shell for peace
yeah
here
I can do the Benihana style you have to
bank side okay so what's the first step
faster faster you need to take off that
thing cut on the back how far you cut
into their home
maybe Kota it's not really up even okay
just to get to the range thinking hang
out and at some times you can take off
that little bit this stuff because this
one you can do either cut this way cut
off this way or someplace actually cut
off this way because this one when you
fry it up it's too many water inside and
when you're doing the fry sometimes the
explosion okay now what's a black stuff
what is that in there this rap stuff is
I don't know how the quality stream
coloring or yes you're cutting okay
guess what to go to order being up
it's a little bit cut sufficiently who
doesn't really doesn't have any brown
spot timing is kind of clear little bit
is what this shoe doesn't have it too
it is not going to okay after takeoff
the bang out and they once you can wash
use a running water too but today I'm
going to use our bottled water like this
one and you can you can actually wash in
the this area after you to throw the
pain okay
and actually in our normal thing as I
forgot another four pieces for this side
sometime I got my Java Ruby this one
okay and then wash okay
the wash
taking out to the water
so now we're going to start off
stretching shape okay first one at the
very side cut to the kana how to call it
a bane
just make some cuts diagonally one
direction of this okay okay then you're
going to use up your penis maybe you can
you can take cuts it up this
you can hear the sound little here
so what are you doing how are you doing
this process to break it up like a bein
break the vein okay I don't know it's
called being or so yeah like this that's
it okay
and I'm a bizarre mother sideways same
thing you cut to the first this area
okay then loop it in one side you cut
the one more this
in the other side
it's a lot of work another cutting
mm-hmm so this one yeah like this that's
it
interesting okay okay now that side is a
little bit thick stretching to pistol it
up okay you take that to the piece of
the boat for this way okay and then the
same way cut the top top top huh okay
right thank actually we're gonna do just
flying it out
interesting okay so
that thing go on is more like are
exactly the way it Strich
yeah look along that is now when you
just added all this link to at least
another inch and a half
okay perfect
so this was our two two pieces together
it's got a shot you compare with this
one almost same sided with the shorter
range in positive is more yeah the show
let's do a quick comparison yep okay
okay so this is that three different way
we made a switch the stupid okay
this so from here we do some tempura yes
we're going to make tempura with the
shape okay okay so we made a shrimp
stretches already alright now we are
going to make a tempura okay mm-hmm so
this is a tempura flour and this is a
tempura batter which ice water or
negative temperature butter okay
casteau step these are you need to go
into that
powder first
I'm going to do this process for peace
and the flowers basically I'm the
tempura batter is basically this flour +
water that's it I'm for real simply
about on also sometimes we keep using
that some press use the hey Li Xia this
transition a little bit want to visit
powder fast okay and
okay then that's a little too
which two shrimp are these are these the
style 1 & 2 or thats when the one you
use a knife with a finger with a finger
okay when you touch with a chopstick its
kind of clumsy
you know outside it's already done okay
beautifully very very beautiful
beautiful beautiful with that nice kind
of straight right yep you get it back
let's go to another two-piece this will
be the two pieces together to piece
together okay here I never tell search
on get that way
it's done
Google pop history nice and footer right
here okay look I've ever otherwise yeah
looks almost the same you can't really
tell
let's get one last look at these
beautiful beautiful shrimp tempura and
we showed you how to do with the stretch
if you guys have any questions please
comment below and one thing is a D for
you after stretch and everybody tempura
make sure not to Minamoto on it
right there's too many water on it sir
okay very very good alright well thanks
so much here on if you guys liked this
video please give us a thumbs up against
it helps us on YouTube guys don't mind
sharing it comment below and don't
forget to subscribe thank you all so
much thank you very much see you soon
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 it's done, chef prefers the 1st way since to comes out the longest. Remember to use ice cold water in your batter so when your items are deep fried, the temperature yields a greater reaction and becomes more crunchier. Again, we wish to thank all of you for watching and commenting on our videos and we hope you enjoy our content. Follow Hiroyuki Terada: Facebook: https://facebook.com/pages/NoVe-kitchen-and-bar/175557962456764 Instagram: https://www.instagram.com/diariesofamastersushichef/ Twitter: https://twitter.com/RealSushiChef Hiro's Second Channel: https://youtube.com/user/MIAMISPICE68 Cameraman's Channel: https://www.youtube.com/charlespreston Watch More Hiroyuki Terada: Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https://youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 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. https://www.patreon.com/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. 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: diariesofamastersushichef@gmail.com ----------- 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 YouTube. 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. ----------- 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 david@knifemerchant.com 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