Stone Crabs are probably one of the most enjoyed seafood dish in South Florida when it's in season, which is October through May and for good reason...it's a large clump of meat and oh so tender. They are also quite expensive; at a local wholesaler close by, they sell for $26.03 per pound, wholesale, so your favorite place will need to double or even triple the price to make it profitable.
In this week's episode, Master Sushi Chef Hiroyuki Terada takes this South Florida favorite dish and makes a steamed Japanese favorite, Chawanmushi, and comes up with a dish that have no words to describe. The result is a melt in your mouth egg custard with the freshness of stone crabs, with the natural saltiness of salmon roe and the earthy flavor of the shiitake mushrooms. This dish is something that needs to be experienced at your home so do give it a try exactly the way we have shown, or use another kind of seafood if you can't get stone crabs that easily. Lobster or shrimp would be a perfect substitute.
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As always, we wish to thank all of our fans for spending time here with us on RU-vid. 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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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 RU-vid.
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
3 окт 2024
