![Chef Jay Huang](/img/default-banner.jpg)
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Chef Jay Huang
United States
Приєднався 28 лис 2010
I am the Executive Chef at Lucky Robot in Austin, Texas here to share my knowledge of sustainable seafood and Nikkei cuisine.
We are the first sustainable sushi restaurant in Texas!
IG @chef_jayhuang
We are the first sustainable sushi restaurant in Texas!
IG @chef_jayhuang
Savor the Fusion: How to make Nikkei-style Salmon Poke.
We are updating ceviche with a modern twist. we show you how to make this Michelin level dish at home.
This dish is the wonderful representation of Japanese and Peruvian fusion. The flavors and textures are perfect complements to each other.
You will learn how to make:
My poke sauce
Acevichado sauce
Sweet potato nests
This dish is the wonderful representation of Japanese and Peruvian fusion. The flavors and textures are perfect complements to each other.
You will learn how to make:
My poke sauce
Acevichado sauce
Sweet potato nests
Переглядів: 343
Відео
Steaming hot and delicious: Salmon Bao Bun Recipe
Переглядів 2,4 тис.3 роки тому
Salmon skin in the style of pekin duck served in a soft pillowy Taiwanese bao bun.
Crispy and Delicious: Restaurant style salmon "chicken" wings recipe
Переглядів 6663 роки тому
Make your chicken wings fish wings for you next football watch party! I will show you how to process fish heads to make these delicious morsels at home! Fish head often thought of as garbage but there is so much great meat left. In traditional Japanese cooking, we would remove the collar and grill it. However, sometimes, eating the collar on the bone is cumbersome. With this dish, fabricate the...
Sharpen your knives like a pro: Learn from a head sushi chef
Переглядів 3,6 тис.3 роки тому
IG @Chef_JayHuang www.chefjayhuang.com I will demonstrate the step-by-step process of sharpening a knife on a whetstone. The knife I will be using is a nenohi nenox gyuto but this process can be applied to any style western style chef knife and western style slicer. The most important points of the process : Finding the correct angle: Start with the oriented perpendicular and flat on the stone....
Sushi Masterclass: Salmon Breakdown
Переглядів 2,7 тис.3 роки тому
IG @Chef_JayHuang I will demonstrate the step-by-step process for fabricating a whole king salmon. The method I use will differ from that of most fish mongers. For sushi chefs, we add additional cuts in the effort to preserve the flesh and not cause any damage. The salmon I am demonstrating on is the best salmon in the world. Big Glory Bay salmon's farms are locating within a preserve on Stewar...
A day in the life of a sushi chef
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Chef Jay Huang of Lucky Robot breaks down fish for daily service for his sustainable sushi menu. Here, we are fabricating: Suzuki - Hybrid striped bass from Colorado Catch coloradocatchllc.com/ MBA Green Rated Hawaiian Kanpachi - Almaco Jack from Kona, Hawaii www.bofish.com/ MBA Yellow Rated Big eye Tuna from Hawaii MBA Yellow Rated Ebodai - Butterfish from the Gulf of Mexico MBA unrated
Speedy Chicken Breakdown: Learn how to debone a chicken in just 5 minutes!
Переглядів 7235 років тому
How to fabricate/breakdown a whole chicken into breast, leg quarters and wings.
Avocado Mastery: How to cut an Avocado like a Head Sushi Chef
Переглядів 32 тис.9 років тому
Cutting an avocado for caterpillar sushi and stuff avocados.
Sushi Masterclass: How to breakdown a hamachi fillet like a pro.
Переглядів 81 тис.11 років тому
How to breakdown hamachi (yellowtail) for sushi and sashimi
Sushi Masterclass: Step-by-step guide to making saba like a pro
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How to fillet, cure and pickle saba for sushi
How to breakdown fish for sushi and sashimi (Striped bass)
Переглядів 23 тис.11 років тому
How to fillet striped bass into 3 pieces.
Sushi chef teaches how to make salmon nigiri
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Salmon nigiri sushi lesson
Sushi chef teaches you how to make a Traditional Sushi Roll Lesson - kappa maki
Переглядів 4,2 тис.11 років тому
How to make a Kappa Maki (Cucumber Roll)
Sushi-Making 101: How to Roll a California Roll like a Head Sushi Chef
Переглядів 2,3 тис.11 років тому
How to make a California Roll.
How to fillet and portion whole salmon for sushi and sashimi
Переглядів 22 тис.11 років тому
How to fillet and portion whole salmon for sushi and sashimi
what size is that nenox chef?
need to learn not to touch your fish with your knife holding hand.
as a sushi chef.. take off your watch and ring.
I should try this
Thank you, chef.
holy mother of god this is insane!
Thats awesome dude. Hope you're doing well. Thank you.
怎麼斷更那麼久啊?
Busy running a restaurant 🍣🍣🍣
9 year old video. Best video on breaking down hamachi
Thank you for watching and sharing!
Great video Chef! What size is that deba?
195mm
Great video! Do you have to cure the salmon before using it for sushi?
Yes! For smoked salmon, pickled mackerel, or even some white fish. Kombu-jime is a very common curing technique used on white fish to add umami
Thanks for this video. I catch a bunch of these in the California delta and beaches. I don't eat them raw but personally I'm only interested in the fillets and discard the skin.
Thank you for watching!
Great video. What do you do with all the part you cut? Collarbone probably you grill it, but how about the parts you cut in the end? Soup?
If you want to grill the collar bone, i would cut a little further away from the fin so you have more meat. The fish is a little too fatty to make a clean tasting soup. However, you can grill the scraps and pick off the meat to use in a salad or rice bowl!
@@JayHuangChef thanks! and like other people said, your video is perfectly clear. i hope you are doing great!
@@emanuelebignone7044 Thank you! Please let me know if you have any other questions.
Clean!👍🏽
🙇♂️
Was that first fish stripe jack?
Hybrid striped bass
is the fish frozen?
Yes. It is a frozen product and still partially frozen when Im cutting it
Love those fish wings chef!
They're so tasty!
I enjoyed the video. What is the length of Nenox Gyuto and Deba you are using?
Thank you for the support. The gyuto is 300mm and the yo deba is 165mm
welcome back!!
Thank you! Hope to have more videos coming this summer
welcome back!!! Jay!!
Thanks!
Great content!
Thank you! I should have more coming soon. Let me know if there's anything you would like to see
@@JayHuangChef Traditional Japanese Ginger dressing and maybe some Tempura fun?
Good evening , I know is a nenox but what model knife did you use to removed the skin that has the yanagi line ? Please let me know
Hi, the knife is the Corian 300 mm Gyuto.
I'm sorry, I would like to clarify. The knife I am using for sukibiki(scaling the fish) is a modified gyuto. I have owned this knife for over 14 years and it was worn down. I had a local knife sharpener thin it out and create this sujihiki look.
@@JayHuangChef thank you , I love your videos
@@elsantiaguero9596 thank you!
Which nenox is this? Desert handle line?
Hai. This is the 300mm Nenohi Nenox desert wood sujihiki
@@JayHuangChef looks nice! Looks more black then ones I’ve seen!
@@BboyTvo yes! The patina comes from constant use. It gets a little lighter when I don't use it for a while and it dries out.
did you convert your nenox?
Hai! That was my 330mm gyuto from my chefs, Tyson Cole and Paul Qui, to congratulate me when I got promoted to Sous Chef. That was over 13 years ago in 2008!
Just curious, what flattening stone is that? Don't think I've seen it before.
Suiheikun large stone from kirin www.korin.com/Suiheikun-Large_2
@@JayHuangChef Awesome, the size appealed to me as soon as I saw you using it, thanks! Also great video, too many sharpening videos show pristine stones, so people start thinking that a chipped stone means it needs replacing. You show that it's barely even a factor.
@@Lerre999 I love the size. It makes flattening stones more consistent than using the small flatteners you run on top. Chipped stones definitely doesn't mean you have to replace it if its on the edges. Funny thing, I dropped that stone 5 days later and had to replace it. LOL. Thank you for the support and let me know if there is anything you else you would love to see.
Excellent and succinct
Thank you. Is there anything else you would like clarification on?
ua-cam.com/video/dtofkFGbFIA/v-deo.html
I hate taking parts of my finger off 😅
when you add the salt. do you put the fish in the fridge?
Traditionally, chefs will salt and leave the fish out at room temperature. I, however, put my fish in the fridge. Here in Texas and the summer and autumn heat is intense and we want to make sure the fish is never compromised because of poor temperature control.
@@JayHuangChef Thank you!
@@panathasg13 any time!
Thank you. 🙏
You're welcome!
I'm looking forward to your next video.
Got some coming soon!
I still confused at 06:46 "listen that catches" waht's that meanning... some sound?
the "catch" is referring to the knife feeling from resistance from the fibers holding the skin to the meat.
@@jayhuang1263 got it!!
I'm a sushi chef, really impressed by your knife skill. Are you running a restaurant? I wish I can be there to take a bite 🤣
Thank you for the kind words. I am the chef at Lucky Robot in Austin, Texas. Come on by, I would love to serve you sushi.
excellent 👍👍👍👍
Thank you!
Quick question, why wrap the big eye in paper towels and is that temporary or do you leave them wrapped till service? Tia
Tuna is often time processed at see and flash frozen. This can cause the cells to lyse and expel water. That's why frozen fish is "watery" and oftentimes hard to get a nice sear when cooking. We wrap the tuna in paper temporarily to remove any excess water from the damaged cells to improve the texture of the fish. However, you want to be careful to not draw out too much moisture as it will cause the fish to tasty dry and rubbery.
Always a pleasure to watch your videos.
I appreciate the kind words and support.
Great knife skills chef!!! 🙂
Thanks! I let the knife do all the work ;)
@@JayHuangChef Lol in one of my upcoming sushi videos I try and slice O-TORO and I agree I'm not a Chef 😂
@@sushitraveler Just get yourself a nice Sujihiki and let it do all the work! I love using the Nenohi Nenox Sujihiki with Desertwood handle.
@@JayHuangChef Thank you for the recommendation
chef, great technique, to the point keep it up
Thank you. More videos to come soon
@@JayHuangChef very eager chef
New to your channel, why stop updating?
I am a working chef and haven't had time to update the last few years. I plan on doing more videos soon!
@@JayHuangChef Please keep doing it, you are so experienced
Welcome Back :)
Hopefully, many more to come!
This guy's a beast
Thank you for come back !!!
After 3 years your knife still shine, why?how?
Do you mean the edge or the whole knife? I keep my knives stored in the wooden saya when I'm not using them. The edge is sharpened and polished from 1000 to 6000 on whetstones. Hope this answers your question.
You need to do more videos, 3 years 1 video? Man. can you show me how you filet fluke/flounder? Thanks
I will try my best to get more videos up. The last few years have been very busy leaving very few hours to do these videos. I hope to have a hirame video up by summer!
Thanks Chef
So you dont need sugar only vinegar?
The vinegar is sushi vinegar and already has salt and sugar.
But fresh water fish isn’t safe due to parasites. Salt water protects against that.
This video is less a tutorial and more you showing off your knife skills.... there are easier ways to achieve the same results! That being said it was still entertaining, good job\
Agreed! However, as sushi chefs we are should be masters of the knife. Furthermore, we use this technique to cut avocados for caterpillar rolls. Make this into a tutorial if that is something that interests you.
You touch the fish way too much..
Please expand on this video! :) This was very good I think you could make about 3. Minutes or so, showing the Salmon block "Slicing the Fish" and then plating with your standard "2 Piece" plate otherwise this is still a great video but having a little bit more would be good :) Also this set's you up for doing "All" Nigiri video's Saba, Hamachi, Tuna, Taco, Ika, Uni, Scallop, Salmon Roe :D
Very good, I have been doing sushi for 4+ year's and this was the first time hearing about the texture "Soft First" "firm last" this makes so much sense as to having something to roll against, even my chef did not explain this!