I can tell you this guy here certainly has not. Teriyaki sauce in Japan only contains soy sauce, mirin and sake (don't fully remember is sugar is common too) and only those ingredients
Here in Okinawa, especially working in a resteraunt our house blend is unrefined rock sugar, salt, mirin, awamori (a type of local rice wine) and tamari. Tamari is a type of thicker less refined soy sauce that often comes as a by-product from making miso. Awamori is not something you'll find outside Okinawa, and the rock sugar we uses adds a milder and cleaner taste, not to mention the tamari has a richer umami flavour. This teriyaki we often glaze on fish or pork, local favourites in comparison to unagi and beef or chicken more common on Honshu, the main island.
I always think it's kinda nice and cute that so many different places have their own take on things... But why can't people just say I personally adore it instead of its better than the rest? It always is a competition to be the best of all... Why can't you be good and the others too? (don't need to answer, if it made you think at least for a sec that's all I wanted. If it does not, there was no point in writing it nor answering anyways)
@Aiden E when did he say its better than the rest??? Man is just telling us what he does. And it probably is better. Teriyaki is a Japanese conception and he works in a restaurant there. Sheesh some people man.
@@aidene5513 I've worked in pretty much every prefecture in Japan, the fuck are you on about? I'm not even saying its better its just what is popular in my local region. I've lived in Hokkaido to Gifu, Kumamoto to Toyama, its impossible to compare things which vary in local taste because that's what taste is: subjective. You're putting words in my mouth but you're holding the spoon, friend. If you want to make assumptions you're more then welcome to be a jackoff somewhere else.
@@BobbieDemingHonestly measuring doesn’t really matter Just play it by taste. Just little by little you get that perfect flavor. Or the flavor you like
You can put in your sauce whatever you want, make it however you want as long as it's what you like. Now a recipe: Mix equal parts sugar, Mirin, Soy sauce(preferably light), Sake. Put the mixture in a pot and reduce it to roughly half on low heat. You want to have some of the alcohol left in the sauce and no caramel. Use the sauce in the last minute or two to glaze your meat, fish or veggies when grilling or broiling. That will make the meat shine and give it that savoury sweetness. Teriyaki is a combination of the word 'to shine' and grilling/broiling/frying and a cooking TECHNIQUE. That aside, wanna use it for dipping? -Do as described in the video! Don't want alcohol in your food? -Eat something else...Sake and Mirin are rice wines and soy sauce does contain a tiny portion of alcohol itself.
Dark soy sauce taste the same as regular soy sauce. The only difference is color. Dark soysauce color is extremely dark so I’m concern how your food might look like after dunking it in…
I've been using your recipe for quite a few years now. and for pretty much anything - stir fry, noodles, deeps, sandwiches, homemade food in general. the only thing I've changed was to add about 1-2 tbs of honey to increase the sweetness, works like a charm :)
"Now add equal parts sake, mirin, and soy." I have exactly one of those, and I've routinely seen people say the soy sauce(and olive oil) I buy in the store is probably not legitimate, so I have exactly none of those.
If you have an asian market anywhere nearby that’s your best bet for finding them. But only go for it if you plan on cooking chinese style semi regularly, otherwise storebought teriyaki sauce is totally fine
@@angelaphsiao the problem is, that there's no such thing as store bought teriyaki sauce since it is not a thing here. So you gotta make it for yourself but we have one chinese deli market a few km away so I will check it out on the weekend
@@HrHaakon I once hopped on the train to Moscow which was almost 30 hours. I don't know if you count it as Asia but you can certainly do it with enough patience :D
None. Crush or slice your garlic and add to the pot WITH the liquids. Let it simmer for a few minutes then strain. Traditional teriyaki isn’t supposed to be full on garlic and ginger-y anyway. Still, this recipe makes a delicious and awesome sauce, so try it both ways and see which you prefer
Or just some brown/white sugar, if you don't have cane sugar. A little sweetness is definitely important. Also recommend some sriracha mixed in the sauce. Not traditional but adds some background heat and a bit more depth to the flavour.
If you ever make it from scratch, you won’t want the bottled sauce. My family is spoiled now. I can’t remember the last time we used the store bought stuff.
Teriyaki Sauce Recipe Ingredients: - 1 knob of ginger - 2 cloves of garlic - 2 tablespoons of oil - 1/3 cup of sake - 1/3 cup of mirin - 1/3 cup of soy sauce - 2 tablespoon cornstarch - 3 tablespoon water - 1 tablespoon of sesame seeds Instructions: 1. Start by peeling your ginger and garlic. Chop the aromatics into very fine pieces. 2. Next, drizzle in 1 tablespoon of oil into a pot and drop in your finely chopped garlic and ginger. On low heat, let the garlic and ginger bloom and become fragrant. 3. After about few minutes, add in equal parts of sake, mirin, and soy sauce. Bring to a boil and let the alcohol cook off. This will take about 5 minutes on medium heat. 4. Once the sauce has reduced, mix together the corn starch and water in a small bowl. 5. Drizzle in your corn starch slurry and give it a mix. Your teriyaki sauce should become nice and thick as it bubbles. 6. Finally add in about 1 tablespoon of sesame seeds. Stir to combine. 7. Once the sauce is cooled store in an air tight jar. Keep in the fridge until you are ready to use! Shop this reel here: Mason Jars: amzn.to/4crNhir Hexclad Pot: amzn.to/3KxnucE
was thinking the same thing, if i want mirin or sake i need to order it online from the few specialised stores that sell them, and it's not cheap at al....
Damn, living on the west coast you'd think every grocery store just has them by default. At the same time it can be hard to find any authentic Mexican ingredients where I live so...
I live in the South with a 1% asian population and I can find cooking Sake in like every liquor store. Pretty sure i can find Mirin (all be it low quality) in kroger
Don't have mirin or sake? No problem!! 1-1/4 cup soy sauce, 1/2 cup of sugar (brown or white, your choice), 3 tbsp apple cider vinegar, 1tbsp or so of grated ginger, garlic cloves to your preference but 4 or 5 is good. Sometimes I kick it up a notch. And 1/2 cup of water. Whisk together all of the above and heat in a pan to a simmer. Reduce to low immediately and stir often for 5 or so minutes. Make a cornstarch slurry, approx. 3 tbsp cornstarch and 4 tbsp cold water. Add the slurry to the pan and whisk until thickening. Remove from heat, add sesame seeds if you'd like, and either use immediately or cool to room temp and store for later use.
Following your teriyaki sauce and chicken video a while ago, I have started making my own teriyaki sauce and i have never looked back Thanks for the idea and recipe!
Im pretty sure its easier buying it 😂 this quickly escalated damn. I like this guys videos and have for years I was just making something you may know as a “joke”
I do! It's only three equal ingredients: Sugar, Soy Sauce, and White Vinegar. You can saute some garlic and sesame seeds first in some sesame oil if you like. There are no other required ingredients. If you want you can sub Miran for the sugar. You don't have to though. It makes no difference. Rice wine vinegar can be used if you want it to be slightly smoother than traditional as well.
@@Bigb00bs_umchileanywaysso in my country it’s considered one of the top 8 allergens (though people can be allergic to anything) it really sucks bc they use soy in a lot of things here too :’(
Just add sake, mirin is supposed to be sake & sweetener, but it is lower than lowest quality. If you are stuck on added sugar, there is this stuff you can buy called sugar.
Sure, easy. I have to buy all these ingredients I'm not going to use for anything else (other han the soy sauce), then its shelf life is like 1/10th as long as store bought... it does look delicious though.
Use as much mirin and sake as possible, mix it with the soy sauce and store it in two small bottles. One in the fridge, other one in the freezer. Where is the problem??
@@zolorolo Yeah, exactly... I usually keep equal amounts of mirin, sake, soy sauce in a small bottle, so I can adjust it for different Japanese dishes (oyakodon, katsudon, teriyaki or even a tsuyu). I just add more soy or sugar, garlic, ginger, whatever... 💪🏼🤤🤤🤤
I'm sure Asians wouldn't use olive oil and you have the right to have an opinion on how well it works. But overall, isn't it just an aquired taste? I mean for myself coming from Europe, I will eat any dish with olive oil, sun flower oil, butter etc. or any mixture of those, I love them all. I will also use any other oil, e.g. sesame, walnut, whatever I have. There is no dish where I would say: " I only eat this with butter, I don't like it with olive oil". I once made a ginger cake with olive oil, and I liked it. Maybe i'm just weird though.
@@wernerbkerner9690 Of course everything is about your own preference. That's the beauty of cooking :) Well, I for a change can't stand scrambled eggs with any other fat than butter :D
So I made this sauce the other day, as per your recipe, but instead of 1 cup Mirin and 1 cup Sake, because I didn't have those, I used 2 cups of dry white wine and some brown sugar lol 😅 might be sacreligious, but my husband liked it. 🤷♀️
Skip the corn starch & it will likely last around a month. You can add it as a thickener later when you cook with it, but it reheats poorly, so it’s better to only use corn starch when you need it & not for large batches that will be stowed away.
Just a word of caution for people intending on prepping stuff like this: garlic can be dangerous, particularly in oil but generally in anything where it's not getting oxygen, so store it in the fridge and preferably not for long. This popped up on Reddit recently after Google's AI thingy started telling people to infuse garlic oil at room temperature, but probably applies to any garlic thing you could try to preserve at home, just like canning pasta and thickened soups (don't). However, it could be a great way to grow a botulism culture if you for some odd reason need that
@@teresaclem8057 1-1/4 cup soy sauce, 1/2 cup of sugar (brown or white, your choice), 3 tbsp apple cider vinegar, 1tbsp or so of grated ginger, garlic cloves to your preference but 4 is good. Sometimes I kick it up a notch. And 1/2 cup of water. Whisk together all of the above and heat in a pan to a simmer. Reduce to low immediately and stir often for 5 or so minutes. Make a cornstarch slurry, approx. 3 tbsp cornstarch and 4 tbsp cold water. Add the slurry to the pan and whisk until thickening. Remove from heat, add sesame seeds if you'd like, and either use immediately or cool to room temp and store for later use.
I saw your full video on this and I've been making it for my family all the time but I did modify your teriyaki a little bit instead of chopping the garlic and ginger I use a zester and I really get it super fine and I also use a little less soy sauce or like a third mirror and a third sake and like a quarter soy sauce just because it's a little strong for the kids they wanted a little sweeter so I also add some sugar and it has been a staple in our house ever since
I'm amazed at how negative people are being over a few ingredients...okay, sure you have an issue with the oil. But what's the point of saying it's an issue, if you aren't going to provide an alternative option? I can understand wanting to educate people on the proper way to do something but....no one has mentioned what other ingredient to use...just insulting and being rude bc he used olive oil. If you're miserable, just say that.
This recipe has been on his channel for a while now, and I've made it like six or seven times. I've used both vegetable and olive oil. It makes zero difference on the taste, since the flavor of the sauce itself is super strong. The only downside with olive oil is that it will solidify if you keep the sauce in the fridge, so you're gonna see some weird yellow bits on it... But they will melt after you heat the sauce in a pan. Anyways, seed oils are very bad for your health and you should avoid cooking with it.
I’ll make this except I won’t fry the garlic and ginger so they can be more aromatic. Super Finely chopped garlic in a sauce like that is great no need to cook for me. Cool video 👍
It's more than enough time for it. Between bringing the sauce to a simmer and waiting for it to thicken up after adding the slurry, it will take about 6 or 7 minutes. Don't worry about it.
Mirin 150ml bottle is £4.99 and a cooking sake 150ml bottle is £6.49 and that’s for starters. I can buy 150ml of teriyaki sauce for £1.50. I wonder if you make your own ketchup too.
I worked at a japanese chain restuarant that used green apples and tonkatsu sauce with the soy, ginger and garlic. With some added sugar it was super sweet and fruity. Still my favorite teriyaki.
I didn’t know people bought teriyaki. My mom always made it with equal parts soy sauce, white cooking wine, and sugar, and add in as much garlic ginger pepper flakes and sesame as you want. Opt thicken with corn starch. We called it Teri-yummy sauce.
Teriyaki sauce is actually made from mirin, sake, soy sauce and some sugar! Or you can get unagi sauce and add sake, simmer for a few minutes or until the alcohol evaporates. I learned this from a Japanese chef. 🤷🏻♀️🤷🏻♀️
Just some tips from a professional cook. The sauce is supposed to be thicker. You need to reduce it more. When you add the slurry it has to be added lil by lil in order to make it more thicc
As a cook on a submarine, my options at sea are very limited. Fortunately, I cooked Asian food outside of the navy for 14 years before enlisting and make my (underway) teriyaki with garlic, red wine vinegar, soy, slurry, sesame seeds, crushed red peppers and sugar. A little improv, but the crew approves! 😅
For the people commenting that garlic and ginger shouldn't have been added for authenticity, in the full video he mentions that he does that for personal preference. And the reasoning on why there wasn't sugar added was because he said that sometimes the mirin will have enough sugar so it will taste sweet enough without adding some sugar.
Well then he shouldn't call it teriyaki, especially as a White ass person. Problem solved. He cooked his own shit. Don't try to tailgate on other people
That’s stupid, cooking is of course never easier than getting something pre-made, but it’s cheaper, healthier and probably tastier for a minimal amount of extra effort.
@@Marsboy99 Yes it is for the amount you are getting. He filled an entire jar with the teriyaki sauce, and probably still had ingredients left from the shopping he did for it since the ingredients are widely used for loads of other recipes.
Garlic and ginger. vinegar and soy sauce. I will make my next chicken dish w this. A few weeks ago i figured i could just use my normal chicken marinate for frying (salt n turmeric) and then put on some honey while cooking/sauteeing to make honey chicken. Why did i thought cooking was so hard. Lol
I do wonder what can be substituted the sake part? do sake have a sweet /strong taste? something like vinegar? Since i can buy Halal mirin here in Malaysia i can use that. And am also wondering how does the original teriyaki sauce taste like? Is it sweet-sour-ish? Does it have an umami-kinda taste?
Nice sauce 👍 I like how you implement your own personality and creativity into your food very inspiring to all women who partners are already great cooks but we need to brush up our skills to 🤗well I do
@TMo I make a lot of homemade stuff like pickled onions and bbq sauce, but teriyaki ain't worth it. There's a really good brand that has a blue and white label and it's as good as anything you can quickly make. I think it's called "Very Teryaki" or something. 🔥
![CAMPปลิ้น | EP.83[2/2] ประสบการณ์ขนหัวลุกจากตำนานวงการผี!](http://i.ytimg.com/vi/T_kFecQw7Ds/mqdefault.jpg)
all those ingredients makes me wonder if I have tried real teriyaki sauce lol
I can tell you this guy here certainly has not. Teriyaki sauce in Japan only contains soy sauce, mirin and sake (don't fully remember is sugar is common too) and only those ingredients
I think he forgot sugar
Real teriyaki starts with boiling fruits and veggies. This is fake teriyaki.
Most teriyaki here has brown sugar in it.
Is this halal?
Here in Okinawa, especially working in a resteraunt our house blend is unrefined rock sugar, salt, mirin, awamori (a type of local rice wine) and tamari. Tamari is a type of thicker less refined soy sauce that often comes as a by-product from making miso.
Awamori is not something you'll find outside Okinawa, and the rock sugar we uses adds a milder and cleaner taste, not to mention the tamari has a richer umami flavour. This teriyaki we often glaze on fish or pork, local favourites in comparison to unagi and beef or chicken more common on Honshu, the main island.
I always think it's kinda nice and cute that so many different places have their own take on things...
But why can't people just say I personally adore it instead of its better than the rest?
It always is a competition to be the best of all... Why can't you be good and the others too?
(don't need to answer, if it made you think at least for a sec that's all I wanted. If it does not, there was no point in writing it nor answering anyways)
I found it
@Aiden E when did he say its better than the rest??? Man is just telling us what he does. And it probably is better. Teriyaki is a Japanese conception and he works in a restaurant there. Sheesh some people man.
@@aidene5513 I've worked in pretty much every prefecture in Japan, the fuck are you on about? I'm not even saying its better its just what is popular in my local region. I've lived in Hokkaido to Gifu, Kumamoto to Toyama, its impossible to compare things which vary in local taste because that's what taste is: subjective.
You're putting words in my mouth but you're holding the spoon, friend. If you want to make assumptions you're more then welcome to be a jackoff somewhere else.
Awamori is in most shops in China, Japan, Thailand, Taiwan, etc. It's also in the Asian Market down the road here in Utah. So please, stfu.
My Japanese mother in law taught me. Soy sauce, sugar, sake, garlic and ginger. Best I’ve ever had
How much sugar to use?
Yes, what measurements?
@@BobbieDemingHonestly measuring doesn’t really matter
Just play it by taste. Just little by little you get that perfect flavor. Or the flavor you like
What is sake?
@@web3js Japanese rice wine
You can put in your sauce whatever you want, make it however you want as long as it's what you like. Now a recipe:
Mix equal parts sugar, Mirin, Soy sauce(preferably light), Sake.
Put the mixture in a pot and reduce it to roughly half on low heat. You want to have some of the alcohol left in the sauce and no caramel.
Use the sauce in the last minute or two to glaze your meat, fish or veggies when grilling or broiling. That will make the meat shine and give it that savoury sweetness.
Teriyaki is a combination of the word 'to shine' and grilling/broiling/frying and a cooking TECHNIQUE.
That aside, wanna use it for dipping? -Do as described in the video!
Don't want alcohol in your food?
-Eat something else...Sake and Mirin are rice wines and soy sauce does contain a tiny portion of alcohol itself.
i just do dark soy sauce, normal soy sauce, shallots, ginger and sugar. that taste just fine.
Yes more realistic
I'm sure it tastes good but like, that's not teriyaki sauce tho, you know?
Nice
That’s just fancy soy sauce. Nothing wrong with it, but it’s not teriyaki
Dark soy sauce taste the same as regular soy sauce. The only difference is color. Dark soysauce color is extremely dark so I’m concern how your food might look like after dunking it in…
I've been using your recipe for quite a few years now. and for pretty much anything - stir fry, noodles, deeps, sandwiches, homemade food in general. the only thing I've changed was to add about 1-2 tbs of honey to increase the sweetness, works like a charm :)
"Now add equal parts sake, mirin, and soy." I have exactly one of those, and I've routinely seen people say the soy sauce(and olive oil) I buy in the store is probably not legitimate, so I have exactly none of those.
Yea, it is extremely hard to get sake, let alone mirin in Eastern Europe...
If you have an asian market anywhere nearby that’s your best bet for finding them. But only go for it if you plan on cooking chinese style semi regularly, otherwise storebought teriyaki sauce is totally fine
@@angelaphsiao the problem is, that there's no such thing as store bought teriyaki sauce since it is not a thing here. So you gotta make it for yourself but we have one chinese deli market a few km away so I will check it out on the weekend
You're in eastern Europe, so you're almost in Asia already, just take like the bus. j/k
@@HrHaakon I once hopped on the train to Moscow which was almost 30 hours. I don't know if you count it as Asia but you can certainly do it with enough patience :D
Never use olive oil in Asian cooking especially for sauces and wok work ..... its too floral and a poor medium
So what oil should you use
None. Crush or slice your garlic and add to the pot WITH the liquids. Let it simmer for a few minutes then strain. Traditional teriyaki isn’t supposed to be full on garlic and ginger-y anyway.
Still, this recipe makes a delicious and awesome sauce, so try it both ways and see which you prefer
@@joselynfulbright8128 nut oils vegetable oils etc
Most run-of-the-mill olive oils in the US (aat least) aren’t even actual olive oil but
@@joselynfulbright8128 any neutral oil with no flavour.
This may come as a shock... But there are no ginger or garlic in teriyaki sauce. Soy sauce, sake, mirin, sugar, salt. That's it.
Yes original teriyaki sauce is the base of soy, mirin and sake, but that doesn’t mean you can’t add stuff you like like garlic, ginger, sesame seeds
@@andrewbobatLike all the italians in all the bacon carbonara videos, don't call it teriyaki then. 🤣
That’s exactly what I was thinking
What about the fact that the dude used olive oil to saute the ginger/garlic
@@westonhood6277 okay i just realized the color of the oil. Cuz he just said oil and bottles can come in that shape.
2 tablespoon sake, 2 or 2 1/2 tablespoon soy sauce, 2 tablespoon mirin, 1 or 2 tablespoon sugar: this is authentic Japanese teriyaki
2:2:2 is the same as he directed in the video
@@moistveggies7528 yes but without the garlic, ginger, olive oil, sesame seeds, and cornstarch
oh and + the sugar of course
Interesting. Ginger and garlic will taste better.
@@nca4794 i guess its preference
but also some unrefined Japanese cane sugar. that is a really important point.
Or just some brown/white sugar, if you don't have cane sugar. A little sweetness is definitely important. Also recommend some sriracha mixed in the sauce. Not traditional but adds some background heat and a bit more depth to the flavour.
Yeah I was a little confused isn’t teriyaki sauce slightly sweet ? Maybe I haven’t had a real one ?
You can replace sake with rice vinegar. You cook it for 20 to 30 min instead. Gives a nice sour flavor (And the teriyaki contains less alcohol).
Any other option if not using sake or rice vinegar?
All I have to do now is go buy ginger, sake and mirin. Or just buy a bottle of teriyaki sauce at the store.
If you ever make it from scratch, you won’t want the bottled sauce. My family is spoiled now. I can’t remember the last time we used the store bought stuff.
Yeaup , you will never go back
Agreed. Pay for a bottle of sake, mirin, soy, sesame seeds… or just buy a decent bottle for $5
Just say you don't cook and leave it at that lol
Teriyaki Sauce Recipe
Ingredients:
- 1 knob of ginger
- 2 cloves of garlic
- 2 tablespoons of oil
- 1/3 cup of sake
- 1/3 cup of mirin
- 1/3 cup of soy sauce
- 2 tablespoon cornstarch
- 3 tablespoon water
- 1 tablespoon of sesame seeds
Instructions:
1. Start by peeling your ginger and garlic. Chop the aromatics into very fine pieces.
2. Next, drizzle in 1 tablespoon of oil into a pot and drop in your finely chopped garlic and ginger. On low heat, let the garlic and ginger bloom and become fragrant.
3. After about few minutes, add in equal parts of sake, mirin, and soy sauce. Bring to a boil and let the alcohol cook off. This will take about 5 minutes on medium heat.
4. Once the sauce has reduced, mix together the corn starch and water in a small bowl.
5. Drizzle in your corn starch slurry and give it a mix. Your teriyaki sauce should become nice and thick as it bubbles.
6. Finally add in about 1 tablespoon of sesame seeds. Stir to combine.
7. Once the sauce is cooled store in an air tight jar. Keep in the fridge until you are ready to use!
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Sake and mirin already make this harder to find and more expensive to buy than just a regular bottle of teriyaki
was thinking the same thing, if i want mirin or sake i need to order it online from the few specialised stores that sell them, and it's not cheap at al....
Damn, living on the west coast you'd think every grocery store just has them by default. At the same time it can be hard to find any authentic Mexican ingredients where I live so...
I live in the South with a 1% asian population and I can find cooking Sake in like every liquor store. Pretty sure i can find Mirin (all be it low quality) in kroger
Don't have mirin or sake? No problem!!
1-1/4 cup soy sauce, 1/2 cup of sugar (brown or white, your choice), 3 tbsp apple cider vinegar, 1tbsp or so of grated ginger, garlic cloves to your preference but 4 or 5 is good. Sometimes I kick it up a notch. And 1/2 cup of water.
Whisk together all of the above and heat in a pan to a simmer.
Reduce to low immediately and stir often for 5 or so minutes.
Make a cornstarch slurry, approx. 3 tbsp cornstarch and 4 tbsp cold water. Add the slurry to the pan and whisk until thickening.
Remove from heat, add sesame seeds if you'd like, and either use immediately or cool to room temp and store for later use.
Instead of Sake you can use regular white wine. Instead of Mirin use a shitload of sugar to your white wine and soy sauce mix lol.
Im in love with your content!!❤❤❤
That's a fancy one. I just use those 3 liquids in the middle plus a 1/3 part sugar for thickening.
Following your teriyaki sauce and chicken video a while ago, I have started making my own teriyaki sauce and i have never looked back
Thanks for the idea and recipe!
No sugar and using olive oil for Asian sauce? 😛
Omgosh! This is great information, thank you for sharing ❤
Im pretty sure its easier buying it 😂
this quickly escalated damn. I like this guys videos and have for years I was just making something you may know as a “joke”
was thinking the same thing.
Im pretty sure it taste much better fresh and without preservatives
Same can be said for most things. But tastes better homemade.
@@smerdopsis6092 probably not after a month of sitting in the fridge though
@@krombopulos_michael you could just put it in the freezer
I do! It's only three equal ingredients: Sugar, Soy Sauce, and White Vinegar.
You can saute some garlic and sesame seeds first in some sesame oil if you like. There are no other required ingredients.
If you want you can sub Miran for the sugar. You don't have to though. It makes no difference. Rice wine vinegar can be used if you want it to be slightly smoother than traditional as well.
I’m very allergic to soy and like making my own teriyaki with coconut aminos instead!
in my country, every single type of soy sauce is used in almost every single meal. I’ve never heard of soy allergy before until now
@@Bigb00bs_umchileanywaysso in my country it’s considered one of the top 8 allergens (though people can be allergic to anything) it really sucks bc they use soy in a lot of things here too :’(
Thank you for your always great works Steph unnie❤
HOW’S NOBODY TALKING ABOUT THE SINGLE PORRIDGE OAT IN THE SAUCEPAN?😭😭😭
LMFAOOOOOO
Thank you cuz wtf lmao
That pan looked like it had not been cleaned.
LOOOOL! Good eye man! Didn't see it, I had to watch it twice after reading your comment, I was like wtf is he talking about?!?! Then I caught it 🤣🤣🤣
I can’t unsee it now. My ocd is going crazy.
If you don’t have that many ingredients just use soy sauce, brown sugar, and vinegar. Works very well.
Spend $30 on ingredients I'll rarely ever use on anything else vs buy a premade bottle that will taste only slightly worse... hmm
30 for multiple batches, i say worth. stored in a fridge, this sauce can last months!
Soy sauce, sake and mirin will last forever on your pantry. You can cook like 2 liters of this stuff over time.
Just add sake, mirin is supposed to be sake & sweetener, but it is lower than lowest quality. If you are stuck on added sugar, there is this stuff you can buy called sugar.
Sure, easy. I have to buy all these ingredients I'm not going to use for anything else (other han the soy sauce), then its shelf life is like 1/10th as long as store bought... it does look delicious though.
they're ingredients used often in japanese food, and everythng can be used in other dishes/components or by themselves
Use as much mirin and sake as possible, mix it with the soy sauce and store it in two small bottles. One in the fridge, other one in the freezer. Where is the problem??
Real teriyaki is just sake, sugar and soy sauce. Stuff one throws together on the fly while cooking.
You don't use garlic or ginger in your cooking? You need to take a class or something lmao
@@zolorolo
Yeah, exactly... I usually keep equal amounts of mirin, sake, soy sauce in a small bottle, so I can adjust it for different Japanese dishes (oyakodon, katsudon, teriyaki or even a tsuyu). I just add more soy or sugar, garlic, ginger, whatever... 💪🏼🤤🤤🤤
Broo ,the best recipe
It’s nice tasty,smell and colour
And the point is to fast and cheap
Well done
Keep doing
👏👏💪🏻💪🏻💪🏻
Olive oil? I wouldn't recommend it since it's not a neutral one and won't work well with asian flavours.
I'm sure Asians wouldn't use olive oil and you have the right to have an opinion on how well it works. But overall, isn't it just an aquired taste? I mean for myself coming from Europe, I will eat any dish with olive oil, sun flower oil, butter etc. or any mixture of those, I love them all. I will also use any other oil, e.g. sesame, walnut, whatever I have. There is no dish where I would say: " I only eat this with butter, I don't like it with olive oil". I once made a ginger cake with olive oil, and I liked it. Maybe i'm just weird though.
@@wernerbkerner9690 Of course everything is about your own preference. That's the beauty of cooking :) Well, I for a change can't stand scrambled eggs with any other fat than butter :D
Doesn’t corn starch reheat poorly? I would skip the starch & just hold as a looser sauce. You can always add starch when you’re cooking with it.
Regular shopping trip, pick bottle off shelf, put in basket,.
That's too difficult I'd rather make my own
I think most people don't carry sake or mirin. And while it's easy to buy, it's also easy to just buy teriyaki sauce.
Alternatively, $4 at your local supermarket.
Love it! Thanks!
Add orange cest and it's perfect.
You forgot the ONE SINGULAR OAT in your pan for the ingredients list lol?!?!
So I made this sauce the other day, as per your recipe, but instead of 1 cup Mirin and 1 cup Sake, because I didn't have those, I used 2 cups of dry white wine and some brown sugar lol 😅 might be sacreligious, but my husband liked it. 🤷♀️
If you’re relying on the mirin for sweetness, it won’t be enough. Teriyaki needs sugar
How long can you preserve the sauce? And how long if you sub the liquor? If I'm going to make the recipe it should be in bulk. It looks really good!
Skip the corn starch & it will likely last around a month. You can add it as a thickener later when you cook with it, but it reheats poorly, so it’s better to only use corn starch when you need it & not for large batches that will be stowed away.
You can also freeze it
Did anyone else understand immediately why they buy it instead?
Olive oil??? I would use something more neutral tasting like vegetable or canola.
Use sunflower oil, not olive oil. Uncle Roger would put his leg down from chair. 😂
Just a word of caution for people intending on prepping stuff like this: garlic can be dangerous, particularly in oil but generally in anything where it's not getting oxygen, so store it in the fridge and preferably not for long. This popped up on Reddit recently after Google's AI thingy started telling people to infuse garlic oil at room temperature, but probably applies to any garlic thing you could try to preserve at home, just like canning pasta and thickened soups (don't).
However, it could be a great way to grow a botulism culture if you for some odd reason need that
the only mirin I know is the mirin from the girls when I'm in the gym hehehe
So you don’t know it at all?
What is the fridge life since it has no preservatives? Thanks.
Any substitute for the cornstarch? Like arrowroot or other easily digested starch? No longer using corn products here
Potato starch. Nearly identical to corn starch
@@RogueBones im not using potato either
The cornstarch is only there to thicken. Any other neutral-flavoured thickener will work!
thanks!
@@bethfrazier414 , I guess figure it out yourself.
Why would you use olive oil instead of sesame oil?
I live in the sticks so I don’t have access to all of those ingredients. I’ll just buy a bottle of teriyaki.
Instead sake, I just add a little brown sugar, but everything else is yes so good love it
Aight boys, dont buy the easy premade Teriyaki sauce again, instead buy these ingredients u dont have at home: Sake, Mirin.
Don't need either. I use cider vinegar in mine. Perfectly fine without sake and/or mirin.
@@LucJensonif you don’t mind my asking, what ingredients and measurements do you use for homemade teriyaki?
@@teresaclem8057 1-1/4 cup soy sauce, 1/2 cup of sugar (brown or white, your choice), 3 tbsp apple cider vinegar, 1tbsp or so of grated ginger, garlic cloves to your preference but 4 is good. Sometimes I kick it up a notch. And 1/2 cup of water.
Whisk together all of the above and heat in a pan to a simmer.
Reduce to low immediately and stir often for 5 or so minutes.
Make a cornstarch slurry, approx. 3 tbsp cornstarch and 4 tbsp cold water. Add the slurry to the pan and whisk until thickening.
Remove from heat, add sesame seeds if you'd like, and either use immediately or cool to room temp and store for later use.
I saw your full video on this and I've been making it for my family all the time but I did modify your teriyaki a little bit instead of chopping the garlic and ginger I use a zester and I really get it super fine and I also use a little less soy sauce or like a third mirror and a third sake and like a quarter soy sauce just because it's a little strong for the kids they wanted a little sweeter so I also add some sugar and it has been a staple in our house ever since
I'm amazed at how negative people are being over a few ingredients...okay, sure you have an issue with the oil. But what's the point of saying it's an issue, if you aren't going to provide an alternative option? I can understand wanting to educate people on the proper way to do something but....no one has mentioned what other ingredient to use...just insulting and being rude bc he used olive oil. If you're miserable, just say that.
This recipe has been on his channel for a while now, and I've made it like six or seven times. I've used both vegetable and olive oil. It makes zero difference on the taste, since the flavor of the sauce itself is super strong. The only downside with olive oil is that it will solidify if you keep the sauce in the fridge, so you're gonna see some weird yellow bits on it... But they will melt after you heat the sauce in a pan. Anyways, seed oils are very bad for your health and you should avoid cooking with it.
Absolutely epic recipe. Can’t recommend it enough. I’ve done it twice and it’s finished pretty fast.
I dislike shorts.
I’ll make this except I won’t fry the garlic and ginger so they can be more aromatic. Super Finely chopped garlic in a sauce like that is great no need to cook for me. Cool video 👍
need more sugar in the sauce though
I made this and it‘s very sweet, probably due to the Mirin.
Is that enough time to burn off the alcohol in the sake and mirin?
Nooooooo youre gonna get drunk from it
@@gelomelo44 lol! It’s a legit question for someone that’s allergic to alcohol.
It's more than enough time for it. Between bringing the sauce to a simmer and waiting for it to thicken up after adding the slurry, it will take about 6 or 7 minutes. Don't worry about it.
@@mateusssssss567 Thanks!
olive oil in this sauce, and you call yourself a chef LOLOL HAHAHA
Mirin 150ml bottle is £4.99 and a cooking sake 150ml bottle is £6.49 and that’s for starters. I can buy 150ml of teriyaki sauce for £1.50. I wonder if you make your own ketchup too.
Was that olive oil? Also you should toast the sesame seeds so they actually impart their flavour
I worked at a japanese chain restuarant that used green apples and tonkatsu sauce with the soy, ginger and garlic. With some added sugar it was super sweet and fruity. Still my favorite teriyaki.
wow sounds delicious!
I didn’t know people bought teriyaki. My mom always made it with equal parts soy sauce, white cooking wine, and sugar, and add in as much garlic ginger pepper flakes and sesame as you want. Opt thicken with corn starch. We called it Teri-yummy sauce.
How long does the sauce last? Any way to preserve it?
Thanks for sharing a fresh and tasty sauce👍
Teriyaki sauce is actually made from mirin, sake, soy sauce and some sugar! Or you can get unagi sauce and add sake, simmer for a few minutes or until the alcohol evaporates. I learned this from a Japanese chef. 🤷🏻♀️🤷🏻♀️
THANK YOU!! 🧡
Do you have any idea how much easier it is to buy it?
if someone doesnt want to add alcohol, what can we use to substitute ???
Equal parts sugar and soy, heat until edges bubble.
Just some tips from a professional cook. The sauce is supposed to be thicker. You need to reduce it more. When you add the slurry it has to be added lil by lil in order to make it more thicc
Didnt you miss sugar?
As a cook on a submarine, my options at sea are very limited. Fortunately, I cooked Asian food outside of the navy for 14 years before enlisting and make my (underway) teriyaki with garlic, red wine vinegar, soy, slurry, sesame seeds, crushed red peppers and sugar. A little improv, but the crew approves! 😅
For the people commenting that garlic and ginger shouldn't have been added for authenticity, in the full video he mentions that he does that for personal preference. And the reasoning on why there wasn't sugar added was because he said that sometimes the mirin will have enough sugar so it will taste sweet enough without adding some sugar.
Well then he shouldn't call it teriyaki, especially as a White ass person. Problem solved. He cooked his own shit. Don't try to tailgate on other people
Do you have any idea how much more expensive it is to make your own teryaaki sauce?
This is not easier than buying teriyaki sauce. But, thanks for the almost tutorial.
That’s stupid, cooking is of course never easier than getting something pre-made, but it’s cheaper, healthier and probably tastier for a minimal amount of extra effort.
@@ghdshds1899this almost certainly isn’t cheaper either lol
@@Marsboy99 Yes it is for the amount you are getting. He filled an entire jar with the teriyaki sauce, and probably still had ingredients left from the shopping he did for it since the ingredients are widely used for loads of other recipes.
Olive oil? No sugar?
Olive Oil in Asian dishes? Try sunflower, peanut, or sesame(light) oil to avoid adding olive flavor to the sauce.
Already added this to my recipes!👏🏻
Don't. Fake ass recipe
"Dunk a Lunk" lol...I love it! Great recipe!
Garlic and ginger. vinegar and soy sauce.
I will make my next chicken dish w this.
A few weeks ago i figured i could just use my normal chicken marinate for frying (salt n turmeric) and then put on some honey while cooking/sauteeing to make honey chicken. Why did i thought cooking was so hard. Lol
This is actually halal. I always thought I can replace alcohols with vinegar
@@muhammadkamil9842 of course. Usually i use rice vinegar.
Do you have any idea how cheap and easy it is to just buy a $4 bottle of teriyaki sauce that honestly tastes no different?
That's one thing I never buy store bought. It's easy to make & it tastes way better.
No olive oil👎🏼
sesame oil👍🏼❣
**I made this to according to his recipe several times, it's very good. I prefer low sodium soy sauce really only for this recipe.
Did you just use olive oil for terriyaki sauce?
'slice up some garlic'
too hard i'm already passed out
Is mirin your only sweetener? I’ve never seen a recipe that doesn’t have cane or brown sugar or both. I question your recipe.
If you use cheap mirin you don't need sugar. But if you are using the real stuff, use some sugar to balanced it out!
any suggestion to substitute alcohol with?
I do wonder what can be substituted the sake part? do sake have a sweet /strong taste? something like vinegar?
Since i can buy Halal mirin here in Malaysia i can use that.
And am also wondering how does the original teriyaki sauce taste like? Is it sweet-sour-ish? Does it have an umami-kinda taste?
Yeah, and if you want Hawai'an style teriyaki sauce, which is what I grew up with, just replace the mirin with pineapple juice.
Any video that starts with "You know how easy it is to..." ends up being about 10 times more effort than I would have hoped.
Do you have any idea how easy it to buy your own bottle of teriyaki sauce?
What about the sweetness?
Yes, I have made it twice this week but in the microwave.
easier than picking it off a shelf for less money than the cost of garlic?
Nice sauce 👍
I like how you implement your own personality and creativity into your food very inspiring to all women who partners are already great cooks but we need to brush up our skills to 🤗well I do
So like $15 bottle of sake and $15 of other stuff to make a $7 bottle of teriyaki sauce. I'm good.
I made it homemade once. It was amazing but way too expensive.
@TMo I make a lot of homemade stuff like pickled onions and bbq sauce, but teriyaki ain't worth it. There's a really good brand that has a blue and white label and it's as good as anything you can quickly make. I think it's called "Very Teryaki" or something. 🔥