Ramen Noodles...SUPERCHARGED!! - How To Make Series

Master Sushi Chef Hiroyuki Terada always has a way of turning something boring, into something extravagant. That's just what he does and ramen is no different. The best part of this dish is that you can pass by your closest Walgreens and pick up a $0.39 pack of ramen noodles, and sauté some fresh veggies in your fridge and even boil an egg and amazing things will happen. If you can't find nice piece of pork, use lunch meat! After all, you're dining on a budget. Give this dish a try and let us know how yours turned out! Comment below to share your ramen dish!

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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

Видео Ramen Noodles...SUPERCHARGED!! - How To Make Series канала Hiroyuki Terada - Diaries of a Master Sushi Chef