На морскую рыбалку в этом сезоне выбрался уже раз в шестой, но впервые получилось снять это на видео. Так как в прошлые разы постоянно что-то мешало, то погода, то техника, то рыба…
If you have a problem with us NOT CLEANING the insides of a lobster before cooking, you will have a problem with Gordon Ramsey doing the same exact thing… www.youtube.com/watch?v=zhK4HF_oRho
Master Sushi Chef Hiroyuki Terada shows you how to make this amazing delicious Chinese inspired dish, Lobster Cantonese. Maine lobsters can be found anywhere but in the worst case, if you cant find it you can use frozen lobster tails or even shrimp. We chose to use a fresh 3 pound Maine lobster for its succulent sweet meat.
Our ingredients are very easy to find:
Soy Sauce
Fresh Ginger
Fresh Scallions
Butter
Garlic
Honey
Sambal (chilli)
The hardest part may be dispatching a live lobster but if you follow our suggestion in this video by beginning at the very top of its head and cutting straight down, this should be the «most» humane way. In our other video, we showed another way to dispatch a lobster by cutting the heart first; we were met with extreme hate and scathing comments, but we still stand by our original way.
The rest of the world throws live lobsters into a large vat of boiling water so honestly, theres more than one way to dispatch a lobster.
We hope you find this video helpful and inspiring and that youll try this recipe at home with a delicious lobster or another type of fresh shell fish.
This dish or a variant of it will be on our menu this year so do pass on by to give it a try.
Comment below and do let us know how your variation went. As always, thank you for watching and we look forward to seeing you in our next video :)
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. www.patreon.com/diariesofamastersushichef
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 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 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
Когда Мики была в России, она попробовала наш шашлык на шампуре. Она тогда сказала, что в Японии таких шашлыков нет, а тут готовят маленькие шашлычки. Мы побывали в префектуре Иватэ в японской деревне и поели настоящего японского шашлыка. Что из себя представляет шашлык в Японии — в этим видео.
Иностранцы В ШОКЕ от русской еды и просят еще ПОЛОЖИТЬ С СОБОЙ!
Мы угостили русской едой моих коллег по нефтянке — иностранцев из Бразилии, Шотландии, Африки, и Италии. Реакция иностранцев на блюда русской кухни: Оливье, Селедка под шубой, Борщ, Гречка с грибами, Блины со сгущенкой…
Также вам может понравиться видео: “Иностранцы о стереотипах и русских людях”: youtu.be/VzL0-yc5pDE
Подписывайтесь на канал, мне важна ваша поддержка!
