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ctm-Miso-Marinated Sea Bass with Shiitake Soy Glaze Sauce – How To Series



There may be no better tasting fish than Chilean Sea Bass; the meat is absolutely rich in taste and flavor not to mention buttery meat that is ever so succulent. This week Master Sushi Chef Hiroyuki Terada shows you how to make this dish that has been on our menu for the last 6 years. If you can’t find Chilean Sea Bass, substitute Cod instead.

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

Camera Man’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

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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

source

35 Comments

  • maria Rdz on January 5, 2021

    Es cebolla ?

  • Binod Tamang on January 6, 2021

    Where should I get this seabass in Japan

  • May Pramo on January 9, 2021

    I like video every steps so clear well done both!!

  • Ryszard Semko on February 17, 2021

    It is a little boring and less informative without a
    Cameraman.

  • crazydude550 on February 22, 2021

    Thank you so much , amazing Cook!

  • August Tha II on February 25, 2021

    I made this for the first time last night and had it with jasmine rice it was so good thank you for this

  • Ah Wai Lai on February 26, 2021

    Can I use rice wine instead of sake

  • Old Tree on March 17, 2021

    Great job!

  • Rick LaMountain on March 24, 2021

    15 to 18 mins? You’re crazy man way over done that fish is dry as hell

  • Rick LaMountain on March 24, 2021

    I think you need to learn how to use the edit function so we don’t have to watch you chopped mushrooms for 10 minutes lol

  • CVArts on March 31, 2021

    good recipe, except too much sugar!
    my cooking mantra is – low sugar, low salt, low fat.

  • imran lodi on April 1, 2021

    Tottemo oishi ne…

  • m cmdrpiffle on April 12, 2021

    Can you stop doing self produced, 'question / answer' series with this dullard? I'm sure he's a great sushi chef, but he has the personality of a wet bar towel.
    Additionally, several other 'inter-web chefs' do Hiro Terada better than… Hiro Terada. His videos are clumsy, and misleading.

    Just a thought

  • okolekahuna on April 13, 2021

    Hiro Sensei, I've tried a few of your recipes…it turned out perfect. Thank you so much. Otsukare sama deshita.

  • Yunmeng Dong on April 14, 2021

    THE SOUND WHEN HE CUT THE GREEN ONION!

  • Amy-Lee Davies on April 16, 2021

    Hello! I was hoping someone could suggest a healthier option to use instead of the sugar in the miso marinade?
    Maple syrup? Any other opinions would be greatly appreciated 🙏

  • sadeth lee on April 26, 2021

    Where is his restaurant ? Would like to go there one of these days. Thanks for sharing.

  • Thi Nguyen on May 10, 2021

    Mettre des gants monsieur svp , merci ( thank you ) ,for my no probleme ,si for spectateur ,covid is pose dificulte
    I am vietnamien ,is ok ? Diplomatie asiatique please

  • the10171965 on May 13, 2021

    Are you in Miami chef?

  • Michael Harris on May 20, 2021

    15 to 20mins how do they do it in restaurants?

  • Allyn on May 24, 2021

    Oh man I NEED to try this recipe.

  • Hope & Faith on May 26, 2021

    If you can’t figure out recipe by watching this… you should prob not attempt. Try something else… like boiled shrimp.

  • littleblackdogs B on June 20, 2021

    Omg. This looks so amazing!

  • Panji Wicaksono on July 1, 2021

    im sure they're tasty as hell, but the camera directing can be so much better

  • cindy1896 on July 24, 2021

    You didn’t wash mushroom. Not clean.

  • Gladys Ma on July 31, 2021

    8:35 sauce ingredients
    13:30 make sauce
    2oz. Soy sauce, tbsp honey, a bit sesame oil and cook to glaze
    16:38 dish garnishing

  • SJ Hong on August 4, 2021

    Revisiting this video after four years! It all seems like yesterday 🙂

  • T2 on August 7, 2021

    The fish looks more like cod.
    You can't get a sea bass at this size!😅

  • Louel on September 18, 2021

    I really love the sound of a very sharp knife! That shok shok shok sound is amazing! Will try to give this recipe a go, Arigato Hirosan!

  • Marcus Tate on September 25, 2021

    How do you get a reservation or the name of the restaurant???? Short story. Military in japan. Japanese girlfriend and plan to take her on a cruise in April 2022 and meet the family in SC. Maybe fly back from Atlanta. Would be a great additional birthday surprise for her. 😀

  • oakpal on September 27, 2021

    What brand of miso paste do you use? Where can you buy it.?

  • Reza Mehrtash on September 28, 2021

    Nice

  • Deniz Yucel on October 2, 2021

    Super good i will cook this ❤❤❤

  • ad mobile4 on October 7, 2021

    That is an insane amount of sugar.

  • Jarod Taylor on October 16, 2021

    Anyone else just want to watch him cut green onions all day?

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