Two Sushi Chefs FORAGE for SUSHI Ingredients!! [Catch and Sushi Series Ep.11]

good morning guys welcome back to outdoor chef life I'm Taku and today I'm with a very special guest chef he'll I Diaries of a master sushi chef he is someone I've been watching personally for years I think what we're not right when I started becoming a sushi chef I was watching your videos and trying to learn from your channel too so I've been really watching his channel for a really long time so I'm really excited about today it's gonna be awesome we're gonna look for some uni right now yes Unni first and it maybe we can poke full for some deals and maybe we'll find some crabs too and after all everything will cook it up right on the beach okay it's gonna be beautiful it's really excited any focus today octopus maybe I'm gonna stay most likely not but you never know what you're gonna find out here I really want to thank you for coming all the way out here all the way from Miami flew into LA and drove up San Francisco just to do this collab and we're gonna do one today and tomorrow and then the following on Monday as well down in San Diego oh yeah so stay tuned let's go do this today's supposed to be a negative one point six which is really good which is a very low tide let's take some of this here this is a baby Colombo for eating the better the better ones are like the young ones and these are all pretty good to take yeah you just want to cut it off like right where I did two like so they couldn't grow back that way and it's a sustainable way of harvesting well just go right over here and I'm pretty sure that we need right and right up in there let me go check first [Music] let me crack it open see how it looks oh not bad this looks good I'm gonna throw it down there and then so you guys can take a look all right that's really good oh okay bucket bucket bucket oh feels trying to poke pulling in how I got it oh I got it oh nice [Music] [Music] so the limit is 35 per person here [Music] go ahead get it 20 of them about in like 10 minutes oh this is sea lettuce this is good for the seaweed salad now yet okay now go away this one is good here's one get this one this year this is no D no no e sheets multi-year take that's a thing you're going to do to the others driving to the other spa because uh there's crabs over thinking we can do that so we can make some California roll yeah well yeah real real California rolls what you want to do is make sure you're looking at underneath all the rocks look look under the rocks and see if there's crabs and if there's like a kind of a hole you can you can poke this in there see if you catch anything maybe 30 seconds 1 minute if nothing just move on here outside oh my gosh there's two there's two there but only the big the top one is gonna be digging big enough there it is oh yeah oh-ho look at those claws oh no no no no those claws will get there though don't cry no crusher yeah that's a California Red Rock crab Donna fish I think somebody something try to eat them look both sides scratched I think a big fish trying to eat them I'm gonna let this one go yeah I think this thing is really cool Wow look at this looks like it's an isopod yeah this is this is called a gumboot chitin or not yeah touch it it's kind of like furry kind of fuzzy really interesting creatures oh dang that's pretty big all right I know I am I'm gonna do it in the claws facing my way as well when they're in here I'm pretty sure they're sleeping so I can just sneak up on them Wow one small he just has one o'clock one o'clock by one big claw okay it's a male who almost got me big claw look at that yeah yes nice all right that's too California roll or even here looks good too nothing huh [Music] looked good you guys want to try some sashimi can you use my knife and I'm just gonna go right under all right let's try this I take one take one did they do it's crunchy I like breaking bread here it's crunchy summer hangy tomo there's somebody about to catch a fish right now Oh something in there all right let's go for it again no no you guys you can't catch it this time got it yeah got it oh my god oh my god oh my god that's huge yeah the Monkeyface prickleback yeah they try to lift it my god that might be a wreck that might be record maybe because that's huge that's huge yeah he just caught one I'm gonna try it the same exact hole the rule is if you catch one there you try again and more than likely you're gonna catch another one there it is there it is Oh little walk bitch my second little rock that's a six six six and a half incredible incredible day out here in tide pools we got a lot of sea urchin got three crabs very good-sized ones too one giant giant Monkeyface eel that thing is crazy that's the biggest one I've ever seen anyways we have more than enough to make a meal so we're gonna head back go to a cooking spot and we'll make some sushi maybe some miso soup maybe some CG salad what do you think chef BBQ you know yeah but we're gonna get it done so we're in our kitchen now look at this view beautiful shot dude all we need is some beautiful food and I'm with the best right here I was saying earlier like I used to watch you you know when I started and it was like oh wow you know that's awesome I don't want to get that good and all this stuff and you know I worked really hard to where I am now and then now it's kind of just shows you that if you work hard you get to one day meet your heroes we admire you Channel yeah thank you thank you thank you so much it's an honor no I really appreciate that that means a lot coming from you guys thank you awesome all right now hero's gonna be on this side and Iron Chef yeah I'm on this side right here now what are you doing right here so I'm gonna start cooking the rice and on this side with the little tiny outdoor stove and I think I'm gonna have here son start the crab in this pot and then we'll go from there after that we'll clean out some uni then we'll start everything once everything's prepped and we'll make some sushi miso soup and see me salad yeah let's do this yes outdoor chef play great yeah so yeah it works pretty well you know have my dough up few knives here I got the chopsticks here I think I need the scissors this one I think the crab should we use the ocean water yeah I'll go get it I should get it [Music] so these are purple urchin in California with two species mainly purple origin and rhetoric and to be a much bigger than this not that much okay not that much yield normally this is like I say it's like a medium size but the red urchins get you just like the Santa Barbara you're getting restaurant yeah that's that's like us gets a date your head kinda well have you puts out all prep some to you or if you don't have the patience you can also just crack it in half [Music] [Music] [Music] what do you use it to make miso soup now this is the ocean water so it's gonna be really salty come up with dilute it what do you mean this way stuff is what it is looks like a bear sign right yeah if I did you saw that the well me give you [Laughter] [Music] it's like a skunk run yeah [Music] [Music] these are called black trading Sam see you Sally [Music] [Music] makes it indirectly climate salty but it looks really good at the flavor you could taste that crab much buffets in [Music] [Music] [Music] [Music] sort of waiting she's my she's on here says she saw she's and I'm gonna finish it with a little lemon just and by the way the seaweed was in this it was marinating inside a box awesome they've got a sweet vinegar soy sauce [Music] more lasting on there Olympics oh yeah oh yeah what a great this is awesome thank you leaves on this collaboration thank you ladies did a great job if you think this looks good make sure to hit that like and subscribe I'm so excited to you guys this meal is very very special I can tell you that but everybody is like you my sight great texture on the seaweed yeah humble good young calm but they could mention yeah you're doing really good the snails yeah yeah the snails are good you can really taste the crab mm-hmm alright sushi time alright don't try this waters I'll try so worth all that hiking and risking our lives for me it's worth it yeah that's so good it's sweet you're very sweet you and climb up the ridge that was nuts sweet sweet but I even sweet I'm Justin how's it I think I finally acquired the taste good yeah one year old let's go for it my favorite thing here oh crap hmm Moony and crab roe California rule with uni that was really good oh man that's so good good tumble that is a great combo what a little bit of simi salad what's your favorite Oh which one everything okay thank you there's a four types of seaweed in there kombu nori sea lettuce and rock weed which one's your favorite I think my favorite is that California roll with Unni that's so good crab the the texture from the crowd and then you get a creaminess on top of that honey it's all so good it's so good yeah everything is good everything is so good all right guys thank you for watching this was an amazing episode I think for me personally this was a real treat I got to work with the master sushi chef Hiroyuki toilet Anna so if you haven't seen him go check out his channel Diaries over master sushi chef and thanks for watching see you guys next time hey Joslyn let the bucket go now it's in the middle coming back feels trying to poke pulling in oh he got it

Channel: Outdoor Chef Life

Views: 1,031,240

Rating: 4.9408441 out of 5

Keywords: Outdoor chef life, outdoor chef, taku, sushi, sushi chef, coastal foraging, catch and cook, catch and sushi, how to make sushi, foraging, master sushi chef, outdoor cooking, collab, best sushi, fresh sushi, uni sushi, california roll, how to make california roll, crab roll

Id: Hpbq2tZtZyE

Length: 20min 38sec (1238 seconds)

Published: Wed Jul 10 2019

Reddit Comments

[u/neek3arak]

This channel and Fishermans Life is my favorite

[u/bumpkinspicefatte]

That chef on the right in the thumbnail image I think his name is Chef Hiro and there’s a funny clip of him meeting Gordon Ramsey and both of them just keep saying “hai” back and forth for a good amount of time. It’s Gordon’s attempt at speaking Japanese. It’s pretty funny.

[u/trevpunkt]

This is awesome. Any recommendations for places/equipment for first time seaweed foraging in the Bay Area? I’m always tempted to try foraging when I’m out around HMB

[u/orgyofdestruction]

I used to work with the guy on the left side of the thumbnail. Super nice guy and great chef!

[u/TheLastSamurai]

this is so good. hella relaxing

[u/gare_it]

what beach is this?

[u/bikemandan]

I imagine there are rules about this, no? Like a take limit?

[u/TheLastSamurai]

also honestly how do they make the rice sticky like that?

[u/gluon713]

This is just great. I love videos like this. Thanks for posting!

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California seems like a good place for foraging in general. I've recently been reading a lot about David Barzelay's cooking (Lazy Bear), and it seems like a lot of the stuff he uses in his restaurant is foraged locally from around the Bay Area. Anyone know if there are any good groups for getting into this kind of thing?