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.
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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
@garcemac8 years agoChef Terada, I greatly appreciate your willingness to freely share techniques that you have spent a lifetime mastering, that you also demonstrate alternative preparation methods, and that all steps are clearly recorded and explained so that even a klutz like me might have a chance. My only beef with this channel is that I am always SO HUNGRY after watching ;) Thank you, sir! ...360
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@pattidomingo69943 years agoLove how he shares his cooking techniques so we can improve our cooking with our families. Thank you very much., Patti 26
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@palestine6198 years agoDude he needs his own tv show i don't even watch cooking shows but something about hiro makes me come back 477
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@sharinmythoughts25104 years agoThank you Chef Terada. I could watch you all day long. You did such a fabulous job showing us exactly how, and I Instill found it very difficult not to tear or squeeze the shrimp in half. You make it look so easy... You are the best. Thanks again, my deepest respect for you 👏👏💞💞🇺🇸 Love from Southern California🌞🌞🏜️ ...2
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@harugushken28437 years agoI like Hiroyuki San. He always cleans his work table right after cutting his food items, a very good habit. Domo arigato gozaimashita! 66
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@rossanaestefanous59668 years agoExcellent tutorial for japanese food lover like myself ...thank you and keep it coming 7
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@ZanesFacebook6 years agoI just want to say I love how clean he is while cooking. And you can tell it's a reflexive action, not just something he's doing for the camera. That's a real chef. Never too busy to keep a clean work station ...
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@eggsnspam4 years agoI did this recipe... finally learned how to do it right after a few tries, never having made any sushi before! My husband loves shrimp tempura roll and so do I. He now keeps asking me to make it. My only inconsistency is the sushi rice, sometimes I use too much forgetting that it's rolled up and you're biting on both sides. Again, thank you, Hiro!!! ...9
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@faolon93438 years agoI have to remember not to watch these when the only thing I have to eat is cereal. 1920
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@stephenadams52938 years agoNow I'm hungry for tempura shrimp. Love the videos. 18
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@ellabanlagtas67646 years agoThanks Chef, love the skills you’re imparting/teaching us. Domo Arigato
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@RedfishInc6 years agoSo amazing to watch a master ply his craft. Thank you .
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@Daven8347 years agoI like the chef,he looks kind and humble.Simple man.. 119
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@lionelmessiy33608 years agothis channel should get a million subs 123
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@graphene14874 years agoThe guy doing the video is great at his job. Curious, inquisitive and polite. Cheers to both you guys. Thank you for such a great video.
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@4u21nder4 years agoThe thing that always gets me is how easy they make it look. Experts always have that ability so it is good to remember that when I am new to something don't expect the same level of proficiency. I just want to be able to do this at home because tempura can be pretty pricey these days. ...6
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@brandynkirk8 years agoThanks for all the great videos! I look forward to attempting my own prawn tempura now 1
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@suksuriponeboonchuay43395 years agoThank you very much for charing the recipe. I like the chef's smile .
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@shannonnava5 years agoI’ve never seen the tail prepped like that. Great tip! Thanks chef 😉 5
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@yuniatie88605 years agoRecipe it's good ,like tempuran , Thx 3
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@chubbyface222 years agoThank you for teaching us how to handle shrimp properly. I am so impressed! 👏 1
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@tiagovirago5 years agoSimple and commonplace is not always so easily concluded. Thank you master Hiro!
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@miramoo1238 years agolove how he handles his ingredients. so much care and so gentle 9
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@danll85398 years ago "This is the three different way we made the stupid shrimp" 😂 104
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@dinky..7 years agoloved this!! really felt like I was there learning :) thank you 💕💕 1
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@Soulflayerr8 years agoExcellent demonstration of keen knife skills, Chef Hiro. It's great to see the care you take to make exacting slices in such delicate flesh. Bravo Sir
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@skylord_jameson57027 years agoThe shrimp are proud they died to this guy. 615
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@ljdoff8 years agoShrimps and Chef Hiro on the same video... that coludn't be better. 22
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@dooodooodooo5558 years agoHey guys love the show. I am a young aspiring sushi chef (3 months in) also in the Miami area and just wanted to let you know that you guys are a huge inspiration and source of information for me. Keep it up! 1
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@ceciliatong91666 years agoThank you so much for sharing this technique...I never knew the prawns need to and can be stretched. No wonder they stay so nice and straight when we see them on the plate in the restaurants! Now, I am surely going to try making them! ...1
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@sarahcooper20402 years agoThat was very satisfying for some reason. Beautifully done and very easy to follow. It does seem like a lot of work but I love making foods for my family and I call it a Labor of Love recipe. Can't wait to try tonight. 1
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@adtymryd62958 years agothis is so satisfying! I can't wait to make my own Nobashi Tempura soon :) thank you for sharing Mr. Hiroyuki Terada and Mr. Cameraman! 4
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@ThorStoneGaming8 years agoI am not even a fan of shrimp, but those beauties made my mouth water. Awesome as always Hiro! 27
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@angelfierypetals52526 years agoTempura definitely has a unique flavor all its own. Must try it again soon. 🌴
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@rangedmelody10798 years agoSeeing these in my recommendations made me curious, now I cannot stop watching them. I have always loved to cook, but it is odd that I keep coming back to this when I am afraid to even consider eating raw food. Something about the way Hiro prepares the food, and just learning how to, makes it seem like more and more of a viable option. Maybe one day I should try some sushi. (trying to forget that one time I did, but wanted to overwhelm any possible bad flavor with a certain "green" "clumpy" sauce that came with it) ...
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@MK7JORGE8 years agoDid anyone else, when they were little, get told that the shrimp vein was actually poop. haha 868
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@uchibauki25157 years agomy selfish mother in law doesn't like it if I watching her cooking she said she is nervous , I'm glad I found your channel, very generous of you !! 25
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@bluevomit23617 years agoSo humble and professional chef, subbed straight, keep up the great work
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@dominiquechester85595 years agoI cannot stress how much I appreciate you for deveining the shrimp 1
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@tonyl19518 years agoThanks Hero, your tips are always appreciated. As a chef myself I did not have the benifit of such a wide range of cuisine. My experience is with French and european based recipes. Asian inspired dishes are mostly self taught, I gain great knowledge and endless pleasure from watching and learning and then putting into practice. ...
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@AJ07likeaboss8 years agoWow, another amazing video by chef Hiro. Keep up the great work!
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@obliviousfafnir018 years agoI've always wondered how they make the shrimp longer. Very interesting. I'll bet that helps it to cook a lot quicker too. Could you guys do a how to for Katsudon? It's my all time favorite Japanese dish. 4
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@maiden3920038 years agoI been trying this but never make perfect. Thank you for sharing this video. Now I'm gonna try again and this is perfect for tomorrow's new year celebration.. Yehaw! Happy new year y'all. 50
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@AsilandNefer6 years agoFantastic - Thank you I will think of you each time I enjoy my now improved shrimp tempura!
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@CynicMoses7 years agotried this today and it worked like a charme :) thank you so much for sharing techniques like this, it was amazing when we tried that for some friends today!
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@barniyamum6 years agocld u pls make a short video how u mix the tempura butter with egg and without? <3 much love from germany! 6
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@UnleashedEsX8 years agoNoooo you forgot the best part! PS: Nice vid by the way. 3
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@natelyb35008 years agoThis is amazing :) Looks real delicious!!! 1
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@claudiacamama36234 years agoI’ve been looking for a shrimp tempura recipe and I think this is it, you definitely get a thumbs up, thanks for sharing. 2
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@BaadBadBoy7 years agoGreat video. The only thing I wasn't clear about was the batter. That's regular flour first, and then (egg, flour, & water)? 9
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@drbelli7 years ago"berry gud!" luv his accent 4
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@JoRedVogJapan2 months agoI really appreciate to learn on how to make a proper Tempura by a professional chef.❤
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@vissitorsteve4 years agoI love this show. No other show comes close. Thank you!
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@SordMasta5 years agoi like how they call it "the vein", when it's actually the intestinal track, aka the poop sack. lol 14
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@kaoribecker33247 years agoHi there! I am wondering how hot the oil needs to be. Is there a specific temperature? 3
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@niznomores79612 years agoThanks for sharing ur recipe. I make this at least once a week. I've become quite the master at stretching the shrimp🍤 bc of ur teachings.
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@Malegnius8 years agoOmg why do I watch this late at night? Starving and I just ate! Need me some of that shrimp tempura haha 1
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@avhcbeaver28 years agoI've really been enjoying these videos 4
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@ivanaconcubierta29705 years agoThank you so much Chef!.wow!.now i know why it becomes longer.I love tempura so much but couldnt get it straight..no need barbecue stick!..thank you the guy behind the scene for making this video!
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@rackkarungen8 years agoWatching this while fasting makes my hungry ;_( <3 6
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@gazaniaflower36958 years agoA lot of work, no wonder the restaurant charges so much for just a few Shrimps. 326
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@raymondpeterdsouza32046 years agoThis is just gr888. God Bless you Cheff.
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@nicholashamilton18986 years agoI'm learning so much, and improving my culinary skills and gaining many more skills. Thank-you Hiroyuki Terada.
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@bthomas111908 years agoGot a Red lobster commercial before watching this.. god dammit.. 50
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@jimdavidson334510 months agoThank you so much. Best demonstration on stretching shrimp for tempura. AND what a nice person!
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@mariamia22538 years agoluv tempura shrimp thanks for the tip Hiro 👏👏👏👍
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@efraing7267 years ago " you just added all this length to it, almost an inch and a half" 😏 8
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@michaelrodriquez8767last yearGreat Chef and thank you for taking the time to show us how to make delicious tempura fried shrimp.
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@stephensikorski76195 years agoThank you for teaching, this great technique.
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@ArturBerteli8 years agoNO! Why you didn't try the shrimp, for God's sake I'm so hungry 15
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@tommywei87788 years agoWatching at library without headphones. Subtitle @ - ish, wtf. 6
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@KinGMaL048 years agoDefintly going to try this, looks great guys!
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@hillroberts13117 years agoThank you! I learned a lot from the master chef
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@nathan39538 years ago(Totally unrelated to this video) Hiro was on a most satisfying video in the world compilation! Here's the link https://youtu.be/zS8aYGZ6D_w 19
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@nimay138 years agoTo the Chef, thanks for showing me how it's done!
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@seanoconnor94668 years agoI attempted chawanmushi today. the patrons were excited, they created their own for personal taste. It was great seeing everyones experience with chawanmushi. They were very satisfied with the experiment. Thank you for sharing your knowledge ...
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@mariemccormick54197 years agoYou seem yo mock Hiro's "very, very good" ..... what a shame, Hiro can at least speak your maccas English, which by thé way, a Joke mock in England....While you can not utter Hiros Japanese language. Stop mocking his accent, you only have One ball. ...5
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@GeneralGiggleMuffin8 years agoThat shrimp looks amazing. I am obsessed with tempura.
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@janicemccowan43695 years agoWOW!!! I actually have frozen tiger shrimp and tempura batter mix in my kitchen. I'm making this tonight. Also I have all the makings for the cocktail sauce. Oh it's on!!! Thank you!!
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@pomegranaterising244 years agoThis was actually very helpful! Cant wait to make some homemade shrimp tempura. The effort is worth the money saved
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@zagobelim6 years agoLooks delicious! Thanks for the video!
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@mozba11134 years agoVery good recipe, no waste, my husband and difficult children loved it!
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@elaineyiu23758 years agoEnjoyed presentation! Will try it and share with family and friends. Excellent job! Please continue to share your recipes! Loving it!
Related videos for How To Stretch Shrimp For Tempura - How To Make Sushi Series:
My only beef with this channel is that I am always SO HUNGRY after watching ;) Thank you, sir! ... 360
Love from Southern California🌞🌞🏜️ ... 2
That's a real chef. Never too busy to keep a clean work station ...
Thx 3
It's great to see the care you take to make exacting slices in such delicate flesh. Bravo Sir
thank you for sharing Mr. Hiroyuki Terada and Mr. Cameraman! 4
Must try it again soon. 🌴
Asian inspired dishes are mostly self taught, I gain great knowledge and endless pleasure from watching and learning and then putting into practice. ...
Could you guys do a how to for Katsudon? It's my all time favorite Japanese dish. 4
much love from germany! 6
PS: Nice vid by the way. 3
luv his accent 4
Subtitle @ - ish, wtf. 6
..... what a shame, Hiro can at least speak your maccas English, which by thé way, a Joke mock in England....While you can not utter Hiros Japanese language.
Stop mocking his accent, you only have One ball. ... 5