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Fried Rice is an art. Don't believe us, When's the last time you had the best tasting fried rice? Was it your mother's? Maybe the Chinese joint down the street? Or maybe it was upscale asian fusion restaurant that sells Thai and Japanese...
Before you really believe you've had the best tasting fried rice, try the one here. The key is to use sushi rice, either medium grain or short grain, steam it and let cool down before making it. Make sure the rice isn't too wet and lumpy or you'll have a very difficult time mixing all the ingredients, but trust...that if you follow these easy directions, you will have made the best fried rice.....ever. Forget about searching for amazing delicious fried rice; you have just found the golden directions and now you can be the star for the night. Enjoy!
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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 email@example.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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How is he able to speak English? なんで英語できるん？who is the white dude behind the camera asking him to share his secrets? Just a white guy on a vacation in Japan? The chef seems like he doesn't want to but has no choice
No wonder why my fried rice is so sticky, ingredients not mixed well and poor texture, its bcoz I use wet rice that I put overnight inside my freezer.. next time I need to steamed my rice first and let it cooldown before I cook it.. thanks for the tips, skills really top notch also..
They sell this kind, no actually just this one in house nxt door .. No wonder its really taste good with beef tappa. Im really addicted to it almos everyday i buy for breakfast and its really popular in here jus sayin
lmao....Benihana sells more fried rice than any restaurant chain in the world...I have been to many authentic chinese restaurants where their fried rice is from day old, cold stale rice...if you think that is good then enjoy it!
Hiroyuki Terada - Diaries of a Master Sushi Chef That's what I'm fucken Talkin about!!!! Thanks for sharing the secret of this dish!! Now I'm going to go make it LITERALLY NOW with left over white rice!!!! Quick and Simple dishes is what Iove!!!
sir, recently I have become your fan. Because I love to cook, even cooking is my one and only passion. I had followed your recipe and the taste was just outstanding! thank you so much for your recipe. I hope that I will get more exciting recipe from you. A big thanks from India!🙂
The interviewer should never try to show up the little knowledge he has. Nothing he adds is new to us or Chef Hiro. It is so annoying to hear somebody pretend to know something when talking to an expert..
He has owned over 15 restaurants so I do believe he knows what he's talking about. And why would you assume he doesn't know anything about cooking? Like maybe you're not an expert in anything either...
Every soul has just blindly bought cheap headline gimmick "Secret To Making The World's Best Chicken Fried Rice". Anyone who can make a decent fried rice, know that this one is average at so many levels. I would have fired him if he were my cook for his "cherry on top" butter lump added to the rice.
You have to understand what fried rice really is and how it came to be to understand how to make it. It's leftover bits that you cook and eat to avoid throwing food away. Most common is no meat. eggs maybe, occasional duck maybe, pork seldom, beef never. Water buffalo if yours died from being overworked, maybe...
I observed fried rice being made in Taiwan and there they heat the wok smoking hot and then put in the sesame oil and let it begin to smoke, then do the rest. That supposedly promotes the "Taste of the wok" that fried rice is supposed to be famous for... I prefer shrimp or leftover fish...