Agreed, wish other TH-camr's would figure this out. I subscribed immediately. I don't need a 2 min lecture on why I need to subscribe, like, and hit the bell.
I'm learnt this recipe but I'm back couple of years later because I remember how feelgood this video was. Your attitude, tone, looks, presentation are all ace and memorable. Love this video ❤
Hey man, this is the first video of yours that I've ever watched and you already earned my subscription thanks to your general vibe and attitude. Good on ya.
This is the very first video of yours that I have ever seen and I enjoyed every second of it. You are a great speaker. I like how you explained every ingredient and gave advice along the way. I usually don’t subscribe to a channel after just one video but you were so interesting to watch and listen to! Loved it! Keep up the good work!
"I usually don’t subscribe to a channel after just one video but..." Same here, saw one video and had to subscribe immediately. top quality youtube chef.
I used 80g of sugar instead of the minimum 60g (haven’t tried with 60g yet) and the sauce tastes so good that I want to drink it out of the bottle. Thank you so much. The first video I watched of you was the teriyaki chicken video and you brought up your teriyaki sauce recipe so now I’m here. Tomorrow I’m going to make the chicken and I’m so excited to taste it, thank you so much!
I know this is old, but thank you internet. This sauce has greatly improved my cooking ability. Cooking simply is my favorite way of cooking, and this sauce is perfect.
Hi Adam, thanks a lot for this gorgeous recipe! A few days ago I made my first bottle teriyaki sauce and today I used it for salmon teriyaki. It was simply amazing. So so good! I always wondered how japanese get this glace on their meat/fish and what they do to get this thick and yummie sauce... and now I know, even better, I‘m able to do it by myself! Yay! Have a great weekend and thanks again! Greetings from Germany!
Andy, this is really a terrific recipe. All the flavors I want in teriyaki, and none of those that I don't. And so easy. I have a bottle in the kitchen now. I would add that I appreciate your gentle, humorous, and open demeanor.
If you’re diabetic like me and want to avoid the sugar, you can use sugar free syrups in place of the sugar. Try different flavors, as well. I personally use Jordan’s Skinny Syrups, and the maple donut flavor makes great maple teriyaki. I plan to try mango teriyaki, as well. There are so many things you can still do as a diabetic when you use sugar free alternatives!
I watched all the episodes the year when you win Australian Masterchef Adam, love how your passion on Asian & Japanese cooking. My family loves Asuan food & my boys are crazy with anything Japanese at the moment. So happy to find that you’re creating this videos on TH-cam. I saw you promoting your book at DJ Sydney CBD 6 years ago, all the best for your food career. Please make more videos on dishes using teriyaki sauce & more easy Japanese food for family, really love your attention to detail and culture background story when explaining about every steps of your recipe.
I tried this !!! It is amazing. I tried to make teriyaki salmon with it (like the recipe). It turns out like expensive japanese restaurant I used to go
That's mostly what I do with it. Salmon with brown rice and some vegetables. So simple and makes a healthy quick,mid week meal seem like restaurant food. I love a little drizzle of it in my sushi bowl too.
@@ricado372 @Rich ... Can you tell me where the "Salmon with brown rice and some vegetables" recipe is? I'd like to try and make it. New to cooking but learning.
@@PoeLemic there's no specific recipe I followed. The rice, rince with water and boil with plenty of water and salt, until cooked. The veg, prepare boil in water with a little salt, once boiling, reduce temp and simmer until they're cooked to your taste. The salmon, I put some sesame seeds on a plate and coat one side of the salmon, that's optional. Then in the pan, a little oil, medium high heat put in your salmon and cook one side For a few minutes then turn it over and add the teriyaki sauce, continue cooking and spoon it over the salmon, when cooked to how you like it. Take it out . I add a little water to the remainder of the sauce and reduce it a bit, so you have enough sauce to spoon some over your rice and veg. I hope that helps, good luck.
Thanks Adam.... I make alot at my Work Kitchen now and also at home. Use it for Beef Chicken Pork and Fish too. My Favorite is with the Fish. But Customers at work love the Beef Teriyaki. So Yimmy and so Easy to make. Thanks to u....
My friend (Japanese) taught me how to make this when I lived in Singapore. Thanks for the reminder of how to do it! I’ve just made a huge jar of it ready for our chicken dinner tonight! Thankyou, from Melbourne!
You definitely should have been a judge on Master Chef Australia !! Not only are you a great chef but you’re also very knowledgeable, considerate and articulate. Thanks for the delicious recipes.
chef, you can put also grilled onion leeks, onion, ginger sometimes bones of chicken if your using it in tori teriyaki.. but can do without chicken bones if you consider it as a universal ingredient in your dish. thank you, chef, I learn a lot from you!
I'm from a background of European but mostly Indian food I lived in India for 2 years cooking and travelling..India has the largest and most diverse food on the planet but this channel caught my eye and Japanese is something that has really passed me by..I'd like to learn more..So subscribed :-)
MANNNNNNNN. i just made this and WOW...! tastes just like teriyaki experience restaurant... lol my mother goes there religiously and she's amazed too. thank you brother...!
Very nice, I've been experimenting with homemade teriyaki sauce for about 3 years now and have found this one to be so simple and delicious. I made it tonight with a simple twist (code for I didn't have all the ingredients) I used 2 tbl spns of Brown sugar instead of white and I used 1/3 C Rice Wine Vinegar with 1/2 C Soy. Was Amazeballs
Brilliance. EVERY ONE of Adam's youtubes have provided excellent instruction and inspiration... and superb meals that actually look like what he dishes up! Best food channel on YT. By far.
Punk rock In the wrong hand I’m using this as a base teriyaki sauce and depending what I’m making with add the fresh minced ginger. I may also try to Keto this with erythritol with monk fruit instead of the sugar. I’ll have to check my mirin for sugar content.
Vanara Pan No, not Japanese though he says often people think that, probably due to his hair style. He’s Australian but I think his family migrated from Malaysia I think it was, can’t remember exactly. He’s often on the tv show which is also a TH-cam channel, Everyday Gourmet by Justine Schofield, another great Australian cook, both very nice people.
For anyone also interested, I was able to locate a company that makes a simular sauce pot, hand hammered in Japan. Looks to be great quality ~ Yukihira Pan - (Aluminum or Copper) www.kama-asa.co.jp/en/tool/pot/
On the website he says the sauce will stay good in the pantry at room temperature 'for years', but he also says you'll probably use it long before that time period ends. Just make sure you have the sauce in a sealed bottle that's not exposed to the air and you should be fine keeping it at room temp!
Gidday Adam. Good results with this recipe. I like to add yuzu but it’s simply not available in Germany where I’ve relocated. So I tried adding the peel and one half of a mandarin that’s a bit past it’s Prime along with three slices of lemon rind, avoiding the pith as much as reasonable. Following your recipe I allowed the sugar to dissolve and then let the mixture steep for an additional 5 mins. I carefully removed the fruit and strained off into a clean soy bottle and was pretty happy with the approximation. Have a crack yourself and let us know. Regards Steve.
For anyone wondering what brand Sake & Mirin he is using they're both called MATSUYUKI. Unfortunately I am not sure if these are readily available in Australia. Perhaps Adam can chime in and give us a link to an Australian supplier that we can purchase it from?
You don't need those specific brands - just go to your Asian grocery and look for the genuine fermented soy sauce etc. I don't even bother with sake a lot of the time - there isn't much in the way of Japanese supplies in Canberra. I just get genuine rice wine (again, fermented from actual rice) instead. Mirin is pretty easy to find.
Easy to get in Japanese supermarkets, many japanese in Sydney in the right regions (north shore). Tokyo Mart in northbridge is one of the oldest and best japanese grocers in Sydney and have these products.
I don't have facebook, I don't have Instagram or any social media, (Nothing against that but I just cook for real people in my home...) but guess what, this is the first channel EVER I have subscribed to :) !!! I have watched so many of Adam's lovely shows on tv, so I am so pleased to make this my first! 2021 will be a much more exciting year for everyone :) My 16 year old son gave me a lovely compliment a few weeks ago and said that he did not know a better cook than me other than going to really good restaurants.. this is in relation to home cooked meals, please ignore the fact that I bought a packet mix for tomorrow.. I won't live this one down :(..
Thank you so much for all of your videos. I am so into Asian kitchen. And this sauce is just awesome! I have also tried your recipe for karaage and my gosh it was so tasty. Love your videos ❤️ thank you so much for sharing
Teriyaki sauce generally has a shelf life of about 2 years if it’s stored properly. Once the sauce it opened, it should be refrigerated. 2 years is when teriyaki sauce is at its best, but it is still safe to eat after two years as long as it is refrigerated. However, it may start to have a different texture, color, or even flavor. The ingredients consist of soy sauce, rice wine, sugar, garlic, ginger, etc… All of these have a pretty long shelf life due to how it’s made (fermentation). The sugar also helps with preserving the sauce.
Yes you should sterilise the bottle before using, well not essential, you could just wash with dish soap and water but you want to be able to keep it fresh for as long as possible and sterilising will get it off to a good start.
Look at the ingredients. Soy sauce, mirin, sake, and sugar do not have to be refrigerated and last for years. Combine them into a teriyaki sauce, and the same still applies.
Really awesome thing to have in your kitchen.Tried it with salmon today with the sauce and it was a stunning hit with the kids and I loved it very much too. Thank you again for sharing these wonderful tips and videos
It's a sauce used to cook with, not dip into so the alcohol would be cooked off; also because he stores it in the pantry the alcohol content keeps it sterile for longer periods of time
Adam has purposely not cooked off the alcohol in this version (helps with shelf life a bit). To turn it into a non alcoholic version, use the same ingredients, but simmer below boiling point for about 10-15 minutes to cook out the alcohol. It’s ready when you can’t smell any alcohol heat when you sniff above the pot.
Just discovered how healthy YUZU is for the brain, I added some to this (a teaspoon did not use refined white sugar) made an amazing sauce, I was told Japanese call it Ponzu or something, ITS VERY good for your memory and brain and much more. Went well with this, just a few drops of it to start and test (its like citrus).
The only major change I'd make to this recipe is to simmer it a bit until it reduces slightly. Simmer very gently 10-15 mins until small bubbles appear around the edges of the pan, or a clean spoon dipped in it gets a light glaze that sticks to the spoon. It should still be very runny - like genuine maple syrup.
I actually wouldn't recommend that. The difference between reducing a large amount in a pot and reducing/caramelising in a pan during cooking is that caramelisation removes some of the sweetness of the sugar. Commercial sauces are often thickened or reduced, which I find makes them too sweet. A reduced texture also tends to make the final glaze too thick when used in the normal Japanese way.
all he's going is just premixing it so it'll be easier for you to use later. you'll eventually have to reduce it down when you are actually cooking with it.
You need to specify the soy sauce type, dark or light, chinese or japanese etc. I just thought I could buy any soy sauce but I got some Chinese light and it turned out terrible! I did a batch prior to that, I am not sure what I used prior to using Chinese light but it was amazingly good. I think you can't just say "soy sauce" you need to specify what type and even mentions brand names you would consider using for us noobs.
Go on then tell me. Did he specify Chinese or Japanese or either. Did he specify light or dark or either. Watch the video and tell me where it says Chinese/Japanese/either and then tell me where it says Light/Dark/either. I purchased two soy sauces that both say "Naturally Brewed" and one was terrible and was fantastic. So Naturally Brewed isn't enough information.
prosserd 3:02 "Naturally brewed light soy sauce...definitely not dark soy sauce." And teriyaki is a Japanese sauce, so I don't really think he needs to specify that you need Japanese soy sauce and not Chinese 😊
@@prosserd You're not an idiot. Japanese dark soy is the variety used in Teriyaki. Japanese have a dark and a light soy sauce. This relates to colour, not taste. The dark (koi-kuchi shōyu) is darker in colour and less salty than the light. It is the 'regular soy sauce' he is talking about at 3:02. Kikkoman is a commonly available brand. Light soy (usu-kuchi shōyu) is saltier and lighter in colour. It is used in dishes in which the darker colour would detract from aesthetics (clear broth for example.) Chinese dark soy is dense and syrupy and would be disastrous in this dish. Chinese light soy is closer to Japanese dark soy but is still saltier and less bright in flavour. Use kikkoman brand, or if you have a Japanese grocer in your town try a really good quality dark soy and change your life.
Thank you for the vid, i have 1 question though regarding the Mirin. When looking at the store i see some Mirin with around 14% Alcohol and some without alcohol. Which is the right one? Thank you!
Yes there is. These are just the base ingredients. Which give you a good teriyaki sauce. But a better sauce contains ginger, garlic, and even cooked up with some chicken pieces. If you watch a Japanese chef make teriyaki sauce, he uses ginger, garlic, and some use chicken for even more flavor. These ingredients of course are not mandatory. But for the best flavor, you want to use them.
HillMeister's HQ I think his idea is to give a general base sauce, and when you actually start cooking you can add whatever you want and tailor it to your taste
Great tasting and easy to make sauce. I added abit of red wine in the cooking process. I wanted a bit of spice I added the sauce to a bowl with a spoon full of korean spicy chili paste. Turned out really good with a great sweet and taste. Thickened it up with abit of cornstarch slury
It shouldn't be left unrefrigerated for more than like a day at most. Refrigerated, it should last roughly a week or two. Your eyes or nose will confirm it's still good, and it should be easy to use up. 😊 EDIT: oops, your comment is from 2 years ago, not 2 days...😂
60-90g sugar
200ml sake
200ml mirin
250ml light soy
3:30
Give this man a medal
@Swiit Lime - nigga go back to BB UK
Hero move.
omg!! bless you
Get out of here man. This is not a ytp 😂
love how considerate his tone was when he talked about subscribing
Dougald Mactaggart
Same here
I actually subscribed because he said it that way
Mate, it's that pleasant aussie accent
Agreed, wish other TH-camr's would figure this out. I subscribed immediately. I don't need a 2 min lecture on why I need to subscribe, like, and hit the bell.
Well, those aren't two words you usually hear in the same sentence.
David S every time I’m told to smash the like button my finger heads to the dislike button.
I love how you explain the why and why not's instead of just giving the ingredients and instruction without reason. Thank You!
I love how you explain the recipes, instead of just describing them. Feels like I'm listening to family! A+ tutorials, thanks.
We don’t use alcohol of any type prohibited in our religion tell me the alternative.
@@NadeemNadeem-yh3zgwhat? How is that related to his comment?
I really love that you do not ask us to 👍 the videos before we watch them. So many do.
I'm learnt this recipe but I'm back couple of years later because I remember how feelgood this video was.
Your attitude, tone, looks, presentation are all ace and memorable.
Love this video ❤
Hey man, this is the first video of yours that I've ever watched and you already earned my subscription thanks to your general vibe and attitude. Good on ya.
This is the very first video of yours that I have ever seen and I enjoyed every second of it. You are a great speaker. I like how you explained every ingredient and gave advice along the way. I usually don’t subscribe to a channel after just one video but you were so interesting to watch and listen to! Loved it! Keep up the good work!
I said and did EXACTLY the same only yesterday.
Kristi Rodriguez I know right!? He’s not wordy with hos and ums and uhs. He says what he needs to say and doesn’t bore me one iota.
Just subscribed, like the way how you present, you are just awesome.
"I usually don’t subscribe to a channel after just one video but..." Same here, saw one video and had to subscribe immediately. top quality youtube chef.
Same man
I used 80g of sugar instead of the minimum 60g (haven’t tried with 60g yet) and the sauce tastes so good that I want to drink it out of the bottle. Thank you so much. The first video I watched of you was the teriyaki chicken video and you brought up your teriyaki sauce recipe so now I’m here. Tomorrow I’m going to make the chicken and I’m so excited to taste it, thank you so much!
By the way the whole family cheered when you won. My Mum was very proud & said Malaysian boy. Ps we are all from Malaysia
I know this is old, but thank you internet. This sauce has greatly improved my cooking ability. Cooking simply is my favorite way of cooking, and this sauce is perfect.
Hi Adam, thanks a lot for this gorgeous recipe! A few days ago I made my first bottle teriyaki sauce and today I used it for salmon teriyaki. It was simply amazing. So so good! I always wondered how japanese get this glace on their meat/fish and what they do to get this thick and yummie sauce... and now I know, even better, I‘m able to do it by myself! Yay! Have a great weekend and thanks again! Greetings from Germany!
How many grams of sugar did you end up using cause he said 60-90 grams. Just want to know the good amount. Thanks.
how long does the sauce last/how many grams of chicken does it make?
Andy, this is really a terrific recipe. All the flavors I want in teriyaki, and none of those that I don't. And so easy. I have a bottle in the kitchen now. I would add that I appreciate your gentle, humorous, and open demeanor.
I will never get take out again. This sauce is the best I've ever had!
If you’re diabetic like me and want to avoid the sugar, you can use sugar free syrups in place of the sugar. Try different flavors, as well. I personally use Jordan’s Skinny Syrups, and the maple donut flavor makes great maple teriyaki. I plan to try mango teriyaki, as well. There are so many things you can still do as a diabetic when you use sugar free alternatives!
Have you ever tried the low glycemic sweetener made of apples? I think Musselmans makes it. I found it at Walmart.
I watched all the episodes the year when you win Australian Masterchef Adam, love how your passion on Asian & Japanese cooking. My family loves Asuan food & my boys are crazy with anything Japanese at the moment. So happy to find that you’re creating this videos on TH-cam. I saw you promoting your book at DJ Sydney CBD 6 years ago, all the best for your food career. Please make more videos on dishes using teriyaki sauce & more easy Japanese food for family, really love your attention to detail and culture background story when explaining about every steps of your recipe.
I tried this !!! It is amazing. I tried to make teriyaki salmon with it (like the recipe). It turns out like expensive japanese restaurant I used to go
That's mostly what I do with it. Salmon with brown rice and some vegetables. So simple and makes a healthy quick,mid week meal seem like restaurant food.
I love a little drizzle of it in my sushi bowl too.
Can you tell me where the " teriyaki salmon with it (like the recipe)" is? Is it one of his videos or recipes?
@@ricado372 @Rich ... Can you tell me where the "Salmon with brown rice and some vegetables" recipe is? I'd like to try and make it. New to cooking but learning.
@@PoeLemic there's no specific recipe I followed.
The rice, rince with water and boil with plenty of water and salt, until cooked.
The veg, prepare boil in water with a little salt, once boiling, reduce temp and simmer until they're cooked to your taste.
The salmon, I put some sesame seeds on a plate and coat one side of the salmon, that's optional. Then in the pan, a little oil, medium high heat put in your salmon and cook one side For a few minutes then turn it over and add the teriyaki sauce, continue cooking and spoon it over the salmon, when cooked to how you like it. Take it out . I add a little water to the remainder of the sauce and reduce it a bit, so you have enough sauce to spoon some over your rice and veg.
I hope that helps, good luck.
A Japanese guy with a British/Australian accent. MIND BLOWN.
Hi Adam, I just made this today and it is indeed restaurant-quality with my salmon fillet on a bed of brown rice. Superb!
Dont u think a restaurant wouldnt serve brown rice?
Just made it to my convenience and access to ingredients in Mexico. It was wonderful
Everyone in doubt should try this, it's a really good sauce, I've made it with salmon and chicken and its always a winner - thank you Adam :)
Thanks Adam.... I make alot at my Work Kitchen now and also at home. Use it for Beef Chicken Pork and Fish too. My Favorite is with the Fish. But Customers at work love the Beef Teriyaki. So Yimmy and so Easy to make. Thanks to u....
My friend (Japanese) taught me how to make this when I lived in Singapore. Thanks for the reminder of how to do it! I’ve just made a huge jar of it ready for our chicken dinner tonight! Thankyou, from Melbourne!
Wow, so simple & so delicious. Thank you Adam.
Did you try the recipes?
Also wanted to say, I've always wanted to try Japanese food and your channel is literally my first class 😁😀 thank you.
You definitely should have been a judge on Master Chef Australia !! Not only are you a great chef but you’re also very knowledgeable, considerate and articulate. Thanks for the delicious recipes.
I’ve done this recipe and replaced the sugar with some ginger infused maple syrup... 5 star sauce right there! Thanks a lot for the cool tips!
Whats the difference in taste?
VastSpartan it makes the ginger kick quite pronounced and the maple syrup makes it even easier to glaze a nice piece of salmon or chicken!
But can't you keep that separate and mix it just before use? That way you can use this sauce for other dishes too.
Salman Ravoof you have to caramelize the syrup as you cook. It’s not the same to just drizzle it on top. ;)
@@hpxavier I meant mix the syrup with the sauce as required before cooking, and then use that to cook.
sugar 60 - 90 g
+ sake 200 mg
+ mirin 200 mg
+ [naturally brewed/ ordinary] soy sauce 250mg
=> warm & stir on the stove only until sugar melt
Adam Liaw: such a source for sauce!
This is a legit sauce. My go to. The only addition i make is some fresh ginger
chef, you can put also grilled onion leeks, onion, ginger sometimes bones of chicken if your using it in tori teriyaki.. but can do without chicken bones if you consider it as a universal ingredient in your dish. thank you, chef, I learn a lot from you!
I'm from a background of European but mostly Indian food I lived in India for 2 years cooking and travelling..India has the largest and most diverse food on the planet but this channel caught my eye and Japanese is something that has really passed me by..I'd like to learn more..So subscribed :-)
I usually don't comment on videos; but, thank you for this recipe;.I've been using it with everything from ramen to fried rice, to katsudon.
MANNNNNNNN. i just made this and WOW...! tastes just like teriyaki experience restaurant... lol my mother goes there religiously and she's amazed too. thank you brother...!
Very nice, I've been experimenting with homemade teriyaki sauce for about 3 years now and have found this one to be so simple and delicious. I made it tonight with a simple twist (code for I didn't have all the ingredients) I used 2 tbl spns of Brown sugar instead of white and I used 1/3 C Rice Wine Vinegar with 1/2 C Soy. Was Amazeballs
Brilliance. EVERY ONE of Adam's youtubes have provided excellent instruction and inspiration... and superb meals that actually look like what he dishes up! Best food channel on YT. By far.
I hope u see this question: Please advise how long this sauce will keep and if it's ever neccessary to put in the fridge?
Its pretty much it's own preservative. Salt, sugar, and alcohol will keep anything gross from growing in there.
@@Startower86 thank you! Hope u are having a fantastic day as well as an awesome holiday season! 😁
This is better than any teriyaki sauce at the supermarket 👍🏻. Love the panerai 👍🏻
I love teriyaki. Personally, I like mine with a little bit of minced fresh ginger or ground ginger in a pinch.
Punk rock In the wrong hand
I’m using this as a base teriyaki sauce and depending what I’m making with add the fresh minced ginger. I may also try to Keto this with erythritol with monk fruit instead of the sugar. I’ll have to check my mirin for sugar content.
Do you sanitize the bottle beforehand ?. I have like no utilities to do that. i heard that it wont last long if you dont ? is dat true
Nice to find you here, Adam I watched you on Masteshef! Congratulations! I hope you have many, many subscribers.
Marika Fejszes SO THATS WHY HE LOOKED FAMILIAR 😂
Where is he from?
Vanara Pan Winner of Masterchef Australia Season 2
monstereotics ohhhhh is he Japanese?
Vanara Pan No, not Japanese though he says often people think that, probably due to his hair style. He’s Australian but I think his family migrated from Malaysia I think it was, can’t remember exactly. He’s often on the tv show which is also a TH-cam channel, Everyday Gourmet by Justine Schofield, another great Australian cook, both very nice people.
I love this channel :’) hust the camera angle , chill bg music , and how he explains everything in detail
Can anyone please tell me where I can find sauce pan with pour spout and wooden handle like the one he uses all the time in his recipes? Mahalo ~
For anyone also interested, I was able to locate a company that makes a simular sauce pot, hand hammered in Japan. Looks to be great quality ~
Yukihira Pan - (Aluminum or Copper)
www.kama-asa.co.jp/en/tool/pot/
Umi imU thanks!
@@Umi-imU-We-Are-One
I never cook with Aluminum... it can get in your brain...
This was so dead easy and has given me plenty of nice meals already. Thanks!
Just made mine! Does it need to be refrigerated?
"You don’t need to refrigerate the sauce. It will keep out of the fridge for years, but you’ll use it long before that." It's from his page
Making this for the second time because the first batch only lasted one month! Delicious!
What is the best way to store the sauce? Freeze, fridge or cupboard?
Koren Moscovich kitchen cupboard is fine
Adam, what will be the substitute for mirin and sake
Hello. How long can you store this sauce?
I've been using this recipe for almost 3 years now. Has done wonders for everything I cooked it with. Thanks so much Adam!
And oh, I also substitute the sake with cooking wine and it's still good, for people wondering if you can change the sake part of the recipe.
@@TheKale57 hi can advise if I have cooking sake , can substitute?
@@sherrytai6634 yes I think you can substitute the cooking sake! I've used cooking wine, the Chinese and Japanese brand, it's still good.
@@TheKale57 , thanks for advise
Thanks, Tried using cooking sake, end up the sauce came out slightly salty, I need to add extra water every time using. Overall, still good
2:26 GOLD EXPERIENCE REQUIEM
Yare, yare DAZU
YOU SHALL NEVER ARRIVE AT THE TRUTH
I just made a batch of this and its easily the best teriyaki sauce I've ever tasted. Thank you.
Bro, you deserve 1 mio subs and more. I'm not kiddin. Quote me on that haha
Keep going!! I highly enjoy every single video!
Your videos are among the best on the internet. Thanks.
Just made some, so delicious
Would it shorten the shelf life if fresh ginger and garlic was added ? I want to give it a try.
How long does the sauce last?
On the website he says the sauce will stay good in the pantry at room temperature 'for years', but he also says you'll probably use it long before that time period ends. Just make sure you have the sauce in a sealed bottle that's not exposed to the air and you should be fine keeping it at room temp!
Gidday Adam. Good results with this recipe. I like to add yuzu but it’s simply not available in Germany where I’ve relocated. So I tried adding the peel and one half of a mandarin that’s a bit past it’s Prime along with three slices of lemon rind, avoiding the pith as much as reasonable. Following your recipe I allowed the sugar to dissolve and then let the mixture steep for an additional 5 mins. I carefully removed the fruit and strained off into a clean soy bottle and was pretty happy with the approximation. Have a crack yourself and let us know. Regards Steve.
For anyone wondering what brand Sake & Mirin he is using they're both called MATSUYUKI. Unfortunately I am not sure if these are readily available in Australia. Perhaps Adam can chime in and give us a link to an Australian supplier that we can purchase it from?
You don't need those specific brands - just go to your Asian grocery and look for the genuine fermented soy sauce etc. I don't even bother with sake a lot of the time - there isn't much in the way of Japanese supplies in Canberra. I just get genuine rice wine (again, fermented from actual rice) instead. Mirin is pretty easy to find.
Some people like to use the actual brands cooks use. What's the big deal? Of course you don't need to use the exact brands but some people do.
Easy to get in Japanese supermarkets, many japanese in Sydney in the right regions (north shore). Tokyo Mart in northbridge is one of the oldest and best japanese grocers in Sydney and have these products.
amazon has them all.
Tokyomart in Sydney or Fujimart on the Gold Coast should have Japanese cooking sake and mirin.
I don't have facebook, I don't have Instagram or any social media, (Nothing against that but I just cook for real people in my home...) but guess what, this is the first channel EVER I have subscribed to :) !!! I have watched so many of Adam's lovely shows on tv, so I am so pleased to make this my first! 2021 will be a much more exciting year for everyone :) My 16 year old son gave me a lovely compliment a few weeks ago and said that he did not know a better cook than me other than going to really good restaurants.. this is in relation to home cooked meals, please ignore the fact that I bought a packet mix for tomorrow.. I won't live this one down :(..
Would you look at that, a guy that knows how to wear a button-up shirt AND cook?
A rare gem
so instead of white sugar ive been using local maple syrup and honestly it add so much to the sauce in id love to see other people try it!
Yeah, I use brown sugar with a tablespoon of honey. Definitely takes it a new level. I’ll give the maple syrup a go, next time. 😃👍🏻
Does all teriyaki have alcohol in it? I never knew that was one of the ingredients
Traitionally, I think so. Both sake and Mirin are akcoholic, and they are both key ingredients of teriyaki.
*me who can't consume alcohol*
aaaaaaaaaaaaaaaaaa
Loved the simplicity of how to make the sauce!! Made it with Salmon, twice. Yummy!!!
Thanks to Adam, I'm no longer going to Japanese restaurants now.
A staple and SO easy! I make a more complicated version but yours looks as good if not better.
Nice quick video, can you make Eel Sauce as well?
Thank you so much for all of your videos. I am so into Asian kitchen. And this sauce is just awesome! I have also tried your recipe for karaage and my gosh it was so tasty. Love your videos ❤️ thank you so much for sharing
How long can homemade teriyaki sauce last? Do I need to sterilize my bottle beforehand? Thank you!
Teriyaki sauce generally has a shelf life of about 2 years if it’s stored properly. Once the sauce it opened, it should be refrigerated.
2 years is when teriyaki sauce is at its best, but it is still safe to eat after two years as long as it is refrigerated. However, it may start to have a different texture, color, or even flavor.
The ingredients consist of soy sauce, rice wine, sugar, garlic, ginger,
etc… All of these have a pretty long shelf life due to how it’s made (fermentation). The sugar also helps with preserving the sauce.
Read this: adamliaw.com/recipe/homemade-teriyaki-sauce/
Yes you should sterilise the bottle before using, well not essential, you could just wash with dish soap and water but you want to be able to keep it fresh for as long as possible and sterilising will get it off to a good start.
Look at the ingredients. Soy sauce, mirin, sake, and sugar do not have to be refrigerated and last for years. Combine them into a teriyaki sauce, and the same still applies.
@@Voodooray007 his ingredients didnt include garlic or ginger??
I love that pan where can I get one
You have such a great talking voice
Really awesome thing to have in your kitchen.Tried it with salmon today with the sauce and it was a stunning hit with the kids and I loved it very much too. Thank you again for sharing these wonderful tips and videos
Oh my goodness, I'll never purchase teriyaki sauce again. This is delicious!!
Funny thing is that there is no commercial "teriyaki sauce" sold in Japan. Everyone makes it at home.
Good stuff! Thanks!
Can you suggest a non-alcoholic homemade teriyaki sauce recipe? Thanks
It's a sauce used to cook with, not dip into so the alcohol would be cooked off; also because he stores it in the pantry the alcohol content keeps it sterile for longer periods of time
Adam has purposely not cooked off the alcohol in this version (helps with shelf life a bit). To turn it into a non alcoholic version, use the same ingredients, but simmer below boiling point for about 10-15 minutes to cook out the alcohol. It’s ready when you can’t smell any alcohol heat when you sniff above the pot.
Mitchell R
Mark Zammit but looking at the name of the op, she is a muslim, and we cant use alcohol at all in our cooking
Water
Just discovered how healthy YUZU is for the brain, I added some to this (a teaspoon did not use refined white sugar) made an amazing sauce, I was told Japanese call it Ponzu or something, ITS VERY good for your memory and brain and much more. Went well with this, just a few drops of it to start and test (its like citrus).
The only major change I'd make to this recipe is to simmer it a bit until it reduces slightly. Simmer very gently 10-15 mins until small bubbles appear around the edges of the pan, or a clean spoon dipped in it gets a light glaze that sticks to the spoon. It should still be very runny - like genuine maple syrup.
I actually wouldn't recommend that. The difference between reducing a large amount in a pot and reducing/caramelising in a pan during cooking is that caramelisation removes some of the sweetness of the sugar. Commercial sauces are often thickened or reduced, which I find makes them too sweet. A reduced texture also tends to make the final glaze too thick when used in the normal Japanese way.
all he's going is just premixing it so it'll be easier for you to use later. you'll eventually have to reduce it down when you are actually cooking with it.
miss your vids Adam and your calm delivery ... come back
$3-5?! that huge bottle of sake is around $15 here in Indonesia :(
I just bought one for 7.29 at my local asian grocery store
Pretty sure he uses cooking sake here, which is quite cheaper than real sake. Maybe try looking for that instead?
Hey. Nice video. Where did you get you nice measure glass cup from.
It would be helpful to indicate British measuring: cups, teaspoons, etc. We do not weigh ingredients here in the US, generally.
Also, he’s going to need you to come in and wipe his bottom when he calls for you.
Btw, he’s Australian.
Love the way you teach very unique thanks for the great videos
You need to specify the soy sauce type, dark or light, chinese or japanese etc. I just thought I could buy any soy sauce but I got some Chinese light and it turned out terrible! I did a batch prior to that, I am not sure what I used prior to using Chinese light but it was amazingly good. I think you can't just say "soy sauce" you need to specify what type and even mentions brand names you would consider using for us noobs.
Go on then tell me. Did he specify Chinese or Japanese or either. Did he specify light or dark or either. Watch the video and tell me where it says Chinese/Japanese/either and then tell me where it says Light/Dark/either. I purchased two soy sauces that both say "Naturally Brewed" and one was terrible and was fantastic. So Naturally Brewed isn't enough information.
prosserd 3:02 "Naturally brewed light soy sauce...definitely not dark soy sauce." And teriyaki is a Japanese sauce, so I don't really think he needs to specify that you need Japanese soy sauce and not Chinese 😊
Fair enough, I watched that twice and I missed that bit twice.
@@prosserd what an idiot hahaha
@@prosserd You're not an idiot. Japanese dark soy is the variety used in Teriyaki. Japanese have a dark and a light soy sauce. This relates to colour, not taste. The dark (koi-kuchi shōyu) is darker in colour and less salty than the light. It is the 'regular soy sauce' he is talking about at 3:02. Kikkoman is a commonly available brand. Light soy (usu-kuchi shōyu) is saltier and lighter in colour. It is used in dishes in which the darker colour would detract from aesthetics (clear broth for example.) Chinese dark soy is dense and syrupy and would be disastrous in this dish. Chinese light soy is closer to Japanese dark soy but is still saltier and less bright in flavour. Use kikkoman brand, or if you have a Japanese grocer in your town try a really good quality dark soy and change your life.
Thank you for the vid, i have 1 question though regarding the Mirin. When looking at the store i see some Mirin with around 14% Alcohol and some without alcohol. Which is the right one? Thank you!
I thought teriyaki sauce was supposed to have ginger and garlic in it
I thought so as well, pretty sure theres also supposed to be honey.
um nope. no garlic no ginger and no honey
Maybe that's American teriyaki sauce?
Yes there is. These are just the base ingredients. Which give you a good teriyaki sauce. But a better sauce contains ginger, garlic, and even cooked up with some chicken pieces. If you watch a Japanese chef make teriyaki sauce, he uses ginger, garlic, and some use chicken for even more flavor. These ingredients of course are not mandatory. But for the best flavor, you want to use them.
HillMeister's HQ I think his idea is to give a general base sauce, and when you actually start cooking you can add whatever you want and tailor it to your taste
The best and easiest Teriyaki sauce! Thank you!
Where can I buy that pot?
I'm new and I enjoyed your soft tone and professionalism
You got the love and you spread it. Love your channel and will gladly cook a lot of meals from it! Thanks!
Great little simple recipe, that makes so many dishes so good.
I even love a little drizzle of it in my sushi bowl.
Great tasting and easy to make sauce. I added abit of red wine in the cooking process. I wanted a bit of spice I added the sauce to a bowl with a spoon full of korean spicy chili paste. Turned out really good with a great sweet and taste. Thickened it up with abit of cornstarch slury
Hi Adam, thanks for the recipe. Is there a halal version of this recipe you could possible post up or notify me of.
I wish you gave us links to all ingredients that you recommended
Really glad i stumble on your channel. I love the Japanese style of cooking. I'm eager to get started trying some of your recipes.
made this and it's DELIGHTFUL
Your video is amazing, very calming too!
I’ve tried your recipe! It’s very good! Thank you!!!
How long does the sauce keep and does it need refrigeration?
It shouldn't be left unrefrigerated for more than like a day at most. Refrigerated, it should last roughly a week or two. Your eyes or nose will confirm it's still good, and it should be easy to use up. 😊
EDIT: oops, your comment is from 2 years ago, not 2 days...😂
thank you for sharing this recipe. I wonder how long the sauce will be kept in the fridge?
Thank you for the recipe. Greetings from Guatemala.