Master Sushi Chef Hiroyuki Terada shows you how to easily make a delicious Beef (Fillet Mignon) sushi. The only important part here is finding a very good quality cut of beef which may be just a quick ride over to your local supermarket. After that, it's so simple and delicious. Of course you should serve this seared rare as anything cooked to long will take away from the tenderness of this cut of beef. If you haven't tried steak cooked rare, it's a definite must!
Give this recipe a try and practice doing nigiri sushi too and you'll be on your way to creating another fantastic Japanese inspired dish!
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...
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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
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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.
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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 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
hiroyuki terada guinness Fillet Mignon Nigiri Sushi - How To Make Sushi Series | |
| 3,285 Likes | 3,285 Dislikes |
| 388,411 views views | 1.49M followers |
| How-to & Style | Upload TimePublished on 5 Apr 2015 |
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