Why Every Cook Should Master Chicken Teriyaki
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- เผยแพร่เมื่อ 9 พ.ค. 2024
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The complete breakdown and recipe for this chicken teriyaki
prohomecooks.com/blogs/recipe...
Follow me on instagram @lifebymikeg for behind the scenes action
All music provided royalty free by Epidemic Music - แนวปฏิบัติและการใช้ชีวิต
Hey friends! A tip from someone who's worked in a Japanese kitchen: remember those bones he removed from the chicken thighs? Chicken bones/carcass can be roasted, then you can make a stock, and reduce it down to include in the teriyaki sauce. You can add all the teriyaki ingredients to the pot once it's simmered down, then reduce until thickened and strain out the solids. The cartilage from chicken scraps provides gelatin, which means you can skip the starch, and the extra savory chicken flavor will be included in the final sauce.
the same tip works with every meat take what you cut off and then roast in a pot the pieces and have a stock for flavour in other dishes :)
No doubt. My screen is paused with him making a slurry and I'm out.
Definitely trying this!
great tip, thank you!
Thanks gonna try this
The auto-generated captioning captions the sound of the chicken frying as "music" and I have never seen more accurate captioning by youtube.
This deserves a comment.
Hit single!
I appreciate you for being able to appreciate the small things in life.
it really does sound like music to my ears
Eating chicken harms your health, animals, and the environment we all have to share and is a waste of resources: land, water, and food.
I am visiting from Japan.
Mirin and sake are fine as long as they are real and do not contain salt.
And sake, preferably sweet rather than dry.
Sugar is commonly white sugar in Japan, but other sugars should be fine. You will enjoy the difference in flavour.
Comment made using the translation function. Sorry if it was difficult to convey.
Thank you!!
it was great translation. thank you
You did great, buddy. Thanks for input
Yeah if you use mirin with salt, the dish turns out to be VERY salty and tasted horrible. From my experience, the best way is real mirin and sweet sake. You don't need really much, if not, any sugar with that combination.
Can I use honey instead of sugar?
I've been watching cooking videos since I was a kid in the 90s and I've been in the restaurant industry for 20 years. This is the best, most approachable yet informative format I have ever seen. The atmosphere of a classic loft definitely adds a bit of goodness. Very well done. Subscribed and can't wait to dive in to more videos.
Try "Chef Stefani Barbato" if you want to learn sone real italian cusine👍🏻
Japan: soy sauce, sake, mirin, ginger, sesame.
Chinese: soy sauce, hsiaoxing cooking wine, rice vinegar, garlic, sesame oil.
Korean: soy sauce, gochujang 🌶️, garlic, sesame.
Thailand: soy sauce, fish sauce, chili 🌶️, garlic, shallot.
Indonesia: sweet soy sauce, sambal chili 🌶️, garlic, shallot.
You can imagine the journey of taste. As the geography from north cooler going south warmer climate, the taste is moving from dry fragrant to more spicy and sweet.
Also difference in carb preference! Food geography is interesting!
Thanks for this!!
You forgot one thing at Chinese, a big fat scoop of MSG, nah just kidding :p
Me: Soy Sauce, Honey and Sriracha, minced garlic, Seasame oil
@@Sk1tz092 hell yeah lmao MSG is underrated and people still think it's unhealthy. The reason people say its bad for you is based on a mix of racial discrimination against asian restaurants in the past and the fact that it is a salt, which can actually cause the "MSG headache" in large enough amounts.
"This step is optional, but if you want to flavor blast your sauce it's definitely worth it."
I'm sorry, flavor blasting is never optional.
Nice
Oh it's 555 likes Ion want to like now 😞
Take you thousandth like, my wise man.
One secret I learned from a chef in Japan is to take a couple of tablespoons of sesame seeds and slightly crush them in a mortar. Crush them just enough for the skins to come off. Add them to the food about 30 seconds before it's done. The aromatics and flavor of the sesame seeds are amazing then. You can do the same thing when adding sesame seeds to sushi. It adds so much flavor that you will want it like that every time.
9
The fact that guy is so humble about cooking rice tells me how good of a cook he is…
Really enjoyed the recipe, instructions, presentation, and set. Well done, new subscriber!
Made the sauce as demonstrated - it is the best. Served saute mushroom and asparagus, white rice and chicken thighs drizzle of this elegant sauce. My elderly parents loved it!
Thank you for pouring your heart and soul into what you create. Most of all thank you for sharing with the world!
Thank you so much for this recipe! I just made it tonight and my wife and I LOVED IT! Definitely a crowd pleaser. I'll definitely be making more of your recipes!
abit of unagi (japanese eel sauce) adds amasing depth to it .
Whatever bro
@@ChicagoMike85 way to contribute to society..
th-cam.com/video/6htrafNMIOU/w-d-xo.html
@@myname-mz3lo Don't expect societal contributions from a TH-cam comments section. Also PSA: Don't use Unagi, its wayyy too sweet. Especially for an already sweet sauce, please don't ruin your Teriyaki Chicken.
Extra tip, grate the ginger. It helps keep the fibres out of your sauce and also makes it disappear so you don't get a hard bite of ginger.
I highly recommend pre toasting those white sesame seeds … adds even further umami flavour. Thanks for a great video. 💗
I made this today, exactly how you have done it and it's honestly the most tasty chicken teriyaki I've ever had, thanks man!!
Ingredients:
Soy sauce, Mirin, Sake, sesame seeds, corn starch
(Brown sugar optional)
Ginger, Garlic, Oil of choice
Directions:
1) finely chop garlic and ginger
2) sauté on medium low heat with oil of choice
3) add equal parts soy, mirin, and sake
4) bring to light boil
5) taste and decide whether to add sugar for sweetness
6) add in cornstarch “slurry” (water and cornstarch (spoonful)
7) continue to lightly Boil until you reach your desired thickness
8) add sesame seeds.
Have a blessed life😩
@Kevin Avrillian You're going to want a neutral oil if you're using this recipe - vegetable is a safe bet. However, I've found a half-and-half of vegetable and toasted Sesame oil to work wonders. The Sesame oil really adds another level of flavour.
@Kevin Avrillian Avoid Vegetable oils at all cost. Poison. They are so bad for you.
Absolutely. That is exactly what I do. And the Japanese as well.
Thanks
Note: lightly toast the Sesame seeds first, you’ll get a bigger flavour
Came looking for exactly this...
@@tradesmith_yt Same and I add a little honey, not much.
@@jodymitchell1678 I go even further...adding a tsp of molasses
Lol I thought so too
@@ahmadhussain8645 Don't forget to stop at the liposuction clinic for the oils.
I made this tonight for dinner and wow it's good! Thanks for the recipe, I'll be putting this on just about everything for next few weeks!
Love your video as a Seattle native where Chicken Teriyaki is super popular fast food. It was our monthly or twice monthly take out dinner in our house. Definitely miss it now that I moved away. But this recipe makes me inspired to try making it sometime.
Love that you often teach in ratios, that's way better for actual practice and memorization than just repeating recipes verbatim always turning to a cookbook or online guide
you are still one of my faves after so long. I like how you breakdown the recipes and how you work at making the meal as authentic as possible. I appreciate you man. Thank you for this video.
👍👍
Mike, I’ve made this 2 times but both a little different. The first time I made this I used your standard issue kikkoman soy sauce and subbed the sake for rice wine vinegar since I didn’t have any. It was way too salty for me so I had to add a ton of brown sugar to help balance it out. Was alright, but still too salty for my taste.
The 2nd time I made it I got sake instead of rice wine vinegar… totally worth it. I used the Gekkeikan standard issue sake ($8-10 for 1.5L). I subbed the standard issue kikkoman soy sauce with their low sodium version as well. Then that was not salty enough and I think the mirin/sake sorta became more forward in flavor. I added 2 tbsp of regular soy sauce to help make it saltier and just because we like our sauce a little sweeter, I added 100g (1/2 cup) of light brown sugar. Probably too sweet for your palate but I think it tastes great and gives it a caramel-like flavor to the umami packed flavor it already has.
I think my 3rd time will be sake, mirin, and 1/2 cup regular soy sauce and 1/2 cup low sodium soy sauce OR 1/4 cup regular soy sauce and 3/4 cup low sodium soy sauce.
Honestly everyone’s taste buds are a little different so it’s nice to play around with it.
Teriyaki chicken or salmon bowls are awesome for weekday meals because it’s really easy to prepare a delicious dinner with little to no effort.
The absolute best rice I've ever made using this recipe. Thank you ProHomeCooks!
I have watched so many of your videos. This is by far one of the best. I made this tonight and it was phenomenal. Thanks for all of your effort. My family really loved this teriyaki.
The level of video art in these, including the perfect/subtle piano underlay, is priceless
Well this is hands down the best, simplest, delicious chicken teriyaki tutorial I’ve ever tried. The method for salting and preparing the chicken results in KILLER chicken! SO GOOD!
Hey man, vegitarian here. great video on teriyaki sause with tofu made the sause tonight was awesome loved the simplicity of the 1,1,1 relationship of mirin, sake and soy makes this so simple!
Hi Chef! I tried your recipe yesterday. I followed it by the book and it turned up a delicious dinner! I used broccoli, cauliflower and portobello mushrooms for veggies. The sauce was to die for! Many thanks for your cooking instructions! Best wishes from Paris.
Used your inspiration to make my own Teriyaki-sauce again. I frequently did before having kids (so 5 years ago). Back then I also made Tori-kara-age and Ponzu sauces (based on Wagamama-receipes). Now having sorted it all out (housekeeping and monster-feeding), I went back to my own Teriyaki and...
Just thank you.
Made this and it came out awesome! Thank you for all your ideas and recipes!!
I made this exact recipe and it was delicious!!!! Thank you so much for your wonderful content!!!!!!! First time ever making chicken teriyaki SUCCESSFULLY after many failed attempts
Blacking out the labels with tape ... I appreciate the hustle of not giving product placement away for free.
I have mixed emotions on that. In an Asian market there Are SO many brands & prices! Miran & timari , sake , and that's Just Japanese section! LOL I love the search dispite my not able to read Asian languages. and i just ask those running the place. Lol Recommendations welcome, please.
for japanese seasoning, you can play safe with kikkoman brand.
@@nightroad5810 agreed! definitely kikkoman
it's a bit of a habit from my days on MTV. Network television has some strict rules on this and I figured it would catch up to TH-cam at some point. Also, when you are working with another brand (Misen in this case) it's generally best to not advertise other brands.
@@aemediainc Mirin should be in the Asian Food section of your grocery store.
Depending on your State, Sake can be found in the Wine section of your grocery store, or at a liquor store.
Never knew it is that simple to make. I will def be adding this to my rotation.
I used to be really into my cooking and don't get me wrong I still cook but I lost loads of interest in cooking but after watching your videos you've inspired me to get back into the kitchen and i've made some of your dishes, especially the 15min dinners and my god they are damn easy and tasty! I'm taking this Teriyaki dish idea and using the cornflake chicken idea as I love the texture of the crispy chicken and that lovely sauce! Finally got the cooking bug back!
I made this yesterday and it was fantastic. The chicken thigh cooking method really impressed me with how crispy and tasty it was.
When I smell garlic in a pan, I'm in for anything lol.
put some onion in there and i will be asking, hey that smells nice what your cooking. and it will be just those two.
@@snepNL Them two together is a symbiont 😍
if you walked through a town with a frypan of onion and garlic you would put the pied piper out of business
@@eggspanda2475 When I walk home from work here in NZ I smell garlic naan bread on a 1 km radius 😆
Gay club?
7:11 - That jar was full when it went in the fridge. You drank some, didn't you.
Lol
caught in 4K
He sure did!
busteeeed
Such a high quality funnel, no drips around the edges at all
I've always used an herb planer to grate equal amounts of garlic, ginger & shallot, then with a mortar & pestle and some very coarse sea salt grind it down to an absolute paste then bloom the aromatics & add the equal parts soy/sake/mirin mixture...I sometimes add Thai chilies & Szechuan peppercorns with the aromatics too.
For a less cloudy sauce you can use ground arrowroot instead of cornstarch for thickness, should be easy to find in any decent grocery store. It also thickens at a lower temperature, is less sensitive to acidic ingredients like the sake and has a more neutral flavor, although it does not go well with dairy products which works fine for this recipe.
I've followed this video and made your Teriyaki recipe 3 times. By far the best tasting Teriyaki I have ever had. It was the first time I ever deboned anything, it went fairly well. Thanks from Chicago
Crafty John.
As much as the food looks amazing, kind of loving your kitchen set up way more than I should lol. Thanks for a great video, can't wait to binge watch your channel :)
This was great! Served with fresh grilled pineapple , rice and the sautéed broccoli. I added a little brown sugar cuz I overcooked the ginger and garlic a tiny bit. Strained them out then added the sugar and wonderful ❤
I did this recipe for my week lunch 😂😂 yeah, I was craving for that!
I coated the chicken with a little bit (i mean, little little bit) with corn flour as I wasn't using chicken with skin on. So I swapped the cornflour on the sauce. I also added a little bit if brown sugar, not much for the contrast to be a little bit more!
Wow... We ate so much here! With rice, noodles, nori, wasabi... Gosh! Thank you!
I can't stress enough how helpful rinsing rice is...also Thank You! For telling people they need to use less water to a 1 for 1 ratio after soaking/rinsing the rice. I've seen so many cooking videos never say or explain that, so props to you 10 fold for that!!!
Uh, here's the thing. It's not the same for all rices. I first used jasmine rice with his 1:1 ratio after very well washing the rice in water. It flat wasn't cooked through. Grainy, crunchy and just bad. I've been cooking rice for 20 years and it always comes out fine. Thought I'd try his 1:1 as I'd never tried that and for me it was a fail. YMMV.
@@arcline11 hmm so why don't you just tell us how you cook rice? So we see the differences
@@asm2mk For basic white rice, I use the method that was universally used around the world for thousands of years before 1955... water and rice in a pot. Bring to simmer, cover, cook until there's no liquid in the bottom, let it sit a while, fluff with fork. How much water depends on the type of rice. I use an All Clad rice pot, but any pot that has a larger height to base ratio is fine.
th-cam.com/video/tf9NpnsAQq0/w-d-xo.html
@@arcline11 yes.
bell pepper, broccoli, red onion and carrot are a dream combo vege that can go with simply anything, love them to bits!
Life is an art. Cooking is an art. And, you are a GREAT artist!
Meal prepped with this recipe and it was fantastic. Love the channel!
I’ve been trying to be a better home cook for my kids (and cooking honestly turned into my mental safe space) .. I’m so so so picky on cooks/chefs I follow on TH-cam, you really explained each step and gave education and reasoning behind some ingredients which is what I LOVEn .. you might be my new favorite!! just subscribed!
Ayo mami you got a husband?
Ha me too, cooking helps calm me down at the end of the day. Another youtube chef I love is chef john, and his Greek lemon chicken... so good
Right on the kitchen is my safe space as well but that tell the kids that;s whats on the table eat or starve the kitchen is now closed well I have gotten pretty good at cooking so they don't complain when Dad cooks.
@@theycallmebear1368 don’t be a creep on the internet dude. Please
You should check out Adam Ragusea and Joshua Weissman two great TH-cam chefs!
I made it tonight, and it's great! Something that added a lot of flavor was toasting my sesame seeds before adding them. Toasty goodness!
i thought about toasting them too, when i do make it(still pondering where to get sake) i will certainly toast the sesame.
I thought of that when he added them, I’m not sure why they weren’t roasted but I would definitely do that.
yeah great idea, bring the Umami flavor right out when you roast. I highly recommend it if you use this sauce with salmon which is an excellent combo with cold Sake. Damn I'm hungry now and wouldn't mind a drink to go with it
I just made this tonight, and it was amazing! I wanted the teriyaki sauce to be a little closer to eel sauce, so I added a couple tablespoons of brown sugar to it, and it was perfect! I’ve never been a fan of chicken thighs, but I gave them another try, in the cast iron, and it was great. We plan to use the sauce for tomorrow’s dinner with steak and noodles.
This was an easy recipe for the teriyaki sauce. And it was so good! Thank you for posting.
I saw this video a few months ago but only just made this today. Oh my god, this is the best teriyaki sauce I've ever eaten. I don't know how I've lived without it this far.
Made this sauce last night, and its freaking amazing. Love the way it smells!! Thx
washing rice it will make it fluffy, but sometimes you want it sticky. For unwashed rice 1 cup rice in 2 cups water 15 minutes in a corel (something not plastic) bowl in a microwave is awesome. Many friends I taught gave up their rice cookers. Teriykai is awesome, everybody loves it. Thank you Pro Home Cooks. Never made it myself, but just added it to my bucket list.
I made this a few days ago and it was brilliant! Thanks so much! I did not use superior ingrediants, and so the end product was not as sweet as you said it could be without adding sugar. I added less than a half cup brown sugar and it tasted excellent. Got a hefty jar of teryaki in the fridge now! =D
I just finished making this and needed to comment that it's the most amazing teriyaki I've ever had. And it was made in my own kitchen!
I loved your video. I'm going to try it.Ive been following you on your channel and I've learned a lot.I recently saw the video where you invited The Italian guy to teach us how to prepare pizza the correct way.I'm doing that today by preparing the yeast fermentation process.In fifteen minutes it will be ready to go in the fridge for 16 to 24 hours. Thank You.
I send you a big hug...I made this for dinner tonight for my husband...He loved it !!...Thank you for a 10 STAR recipe ~ ♥
Made this tonight for the family, it was a massive hit! Far and away one of the best teriyaki's I've had in a long time!!
also found simply: honey, garlic, ginger and soy sauce + water is doing the trick aswell if u cant get ur hands on the beverages :)
Big thank you!
@Paul Roggan
Equal parts?
@@RickardApps I would say around 2-3 tablespoons of honey maybe with water and soy, Don’t take my advice though I’m no chef
@@mescalinalover add some sesame oil and chilies😋
@@RickardApps nah maybe 1-2 tablespoons honey, 3 tablespoons water and its hard to measure but u just fill a really small cup with soy sauce (i dont use as a thicc sauce as in the video, rather splash it over my stuff in the pan) so i would say about 10%water in the combo and 90% soysauce
Just found this in recommended and I already like the guy’s energy 👍
I always come back to this simple recipe.
Lived in Japan for 3 years and went to low end joints, mid level restraunts, and high level teriyaki specific restraunts. At the lowest level it is grossly sweet. At the highest level there is sweetness, but nuanced. It's very light. It's a kiss on fantastic chicken. (or other protein or even veg.) The best places have sugar, but really tame it. It an accent that is not dominant. 35 years of cooking Japanese it's 3 ingredients. Shoyu, sake, then sweet taste balance with mirin. Reduce slightly, taste, rebalance and off heat. Then apply to product last min for some carmalization and off. It's a practice practice practice thing. Like all good cooking.
great info here, never been to Japan but it's a dream of mine
I like this idea of adding mirin later to balance the flavours. Makes sense. ty
Good info. Mike's recipe in the video had me wondering about the ratios, especially the soy sauce. For a Middle American most familiar with regular Kikkoman soy sauce, I'd be worried about the final product being too salty. And I LIKE salty things. Since there's so much variation in brands and styles of Miren, Shoyu, Sake, etc. tasting as you go is vital. I'd be tempted to use a low sodium soy sauce, and maybe kick it up with a little dab of miso and honey.
@@ProHomeCooks It's even better to marinate it in those three basic ingredients, maybe with some sweetness. Then grill it over an open flame, and you get a nice little smoke ring. You can use the rest of the marinade and thicken it to make a nice sauce to glaze the chicken after.
So this is the only thing made in Japan without dashi? 😁
thanks for teaching how to crisp up the skin. sounds like a great technique. starting the cook with a cold dry pan. can't wait to try that.
You gave me an interesting idea about rice. Never thought to reduce the amount of water added after washing the rice, though to be fair, the rice isn't really absorbing any of the water during the wash since the wash is really quick even if you do more than the requisite three times. Though there will always be a smidge of leftover water.
My favorite rice for my oriental dishes is Jasmine rice, it never fails me and is delicious and easy to cook. I buy big bags at Aldi’s to cook regularly. Love your teriyaki chicken and variations. I am almost 78 years old, still love to cook and try out new recipes. Learned some things today about prepping my chicken and seasoning my teriyaki sauce differently. Just subscribed. God willing and “the creek don’t rise” I will be enjoying your channel for awhile!
Why is chicken teriyaki so versatile?
Style.
Profile.
Always brings it back when it hears "ooh child!"
From the Hudson river out to the Nile
This reference is outta this world
I run the marathon to the very last mile
@@why_i_game If you battle me I will revile
Take note of the towel underneath the cutting board... 4:35
That magical damp cloth will provide a great foundation for the cutting board to keep it from sliding xD
I never learned this until I worked in a restaurant
I keep my cutting board on one of my counters permanently. Underneath it, I have a sheet of foamy, mesh cupboard liner. Works INCREDIBLY well!
You are my favorite TH-camr !!!! Thank you for a non-stop great videos!!!
This was an excellent video! Thank you so much for your expertise.
I watched this video a couple months ago when it first came out. It's what made me decide to finally get a carbon steel pan. (My go-to pans are cast iron, but they can be a bit heavy and sometimes a pain to clean.) Of course, I purchased my carbon steel pan from Misen. Stupid me, I didn't realize they also sell a non-stick pan and accidentally purchased it. When I received it, I noticed it didn't look quite like yours and then realized my mistake when the 'care instructions' said not to use metal utensils in it and didn't mention anything about seasoning the pan (like I had read in the reviews). The customer support at Misen was great and they helped me exchange the pan with no issues. They even paid for the return shipping. As I type this now, I'm in the 3rd go-around of seasoning the pan. Can't wait to use it. Thanks, Mike!
i honestly contend that "dumpling sauce" (soy sauce, rice wine vinegar) is more versatile than teriyaki, add molasis,and garlic to it, and a splash of cooked ramen water, you have a simple basic yakisoba sauce, add some five spice, ginger, white pepper, and chili, to get char siu sauce, add tomato paste, and sugar (or ketchup) and you get katsudon sauce, add mirin and sake then reduce, to get teriyaki sauce, the possibilities of dumpling sauce are endless
Shocked to see my almost exact thoughts typed out. Totally agree.
I need a video on this!
@@wooof. you arent the first person to ask, and im almost out (i keep a little bottle on hand in my fridge for various uses.) i guess that means i need to get some kind of editing software and try my hand at it huh?
@@bemusedindian8571 nice, thank you, im glad you and loads of people do, i might just have to make a video myself!
@@stapuft yes and reply back to this comment with an @ so we get the notification
I found this video today and figured I had to try it and it was a complete success on the first try, I cheated and made rice with my rice cooker but this sauce is so simple, my brother tried it and is raving about it, thanks for the skill!!
Thank you for this!! It’s just something I never thought about making myself..I don’t know why!! I’ll never buy premade sauce again!! Brilliant way of explaining it!!
I've had the ingredients for this a bit and finally made it. Yikes it is spectacular-so much better than prepackaged. Adding sesame seeds is a great idea. It is going with salmon and broccoli tonight.
consider myself inspired! Great video. I also like it how you ever-so-slightly burnt the chicken skin, and just continued on while showing your mistake rather than starting over and hiding it. that's real home cooking!
This is one of my go-to meals nowadays. Thanks for the video!
Did this in the airfryer so good and so easy!! Sauce amazing!!
Hot tip!! Cook chicken thigh to internal temp 200f so juicy and tender
Good to see someone not afraid to cook rice in a normal pot. I'm going to try the tofu ver. Inspiring as always!
I never made the sauce from scratch I'm totally gonna try this next time. Thanks so much for this video.
I hate finely chopping ginger, so I always use this trick.
Next time you're at the store buy several pieces of ginger and freeze it. When it's frozen you can grate it on a micro plane, and you won't have to deal with the fibrous strings.
In an attempt to cook without corn syrup, I've swapped out Mirin for coconut amino's. They have a similar taste as soy sauce so I mix the two together for my sugar along with some nice sake. I've seen some restaurants using fruit juice like orange as additional sugar.
Had to give this one a try, it turned out wonderful!
Thanks a lot!!
Finally someone who isnt afraid to utulize the fat!
No need to overdo the fat, but removing as much fat as possible limits the flavours of the dish greatly.
Dude this recipe is fan-fuxkin-tastic mine came out perfectly and so did the rice and broccolini! Restaurant quality teriyaki sauce. Thanks man!
You have helped me with my bento repertoire. Thanks chef!
Yes! Thank you for the rice technique. I've always cooked rice with a pot and its always overcooked or mushy. Followed your technique and its turned out perfect both times Ive tried it. Finally perfect rice at home! Awesome channel too. Straight to the point, not pretentious, and simple recipes normal people can actually make at home. Thumbs up for sure!
Thank you for that heads up. Now I will follow it. So far my rice turns out perfect, but only seldom and not at all in the last 2 years.
@@dreamervanroom for sure! I always had inconsistent results before. This way it turns out perfect every time. You may have to find that sweet spot on your particular stove though. On my electric coil stove its exactly in the middle between "warm" and "low". So not quite the absolute lowest setting.
I love teriyaki.. I learned how to make it when I was in Japan. I add a little yuzu to mine, garlic, ginger, toasted sesame. And at the last minute before serving.. Toss in some scallions..
I put yuzu on everything. Soo good
Can you recommend a brand?
@@OvyOneKenobee What do you want a brand of? Soy Sauce (Shoyu), Sake, Mirin or Yuzu?
@@swedishmetalbear All would be great please.
Nice video man. I like the storing of the sauce! I wouldn't have thought of this.
Nice explanation, even the ad wasn't bad, at least it was something you used in the video, and not a mattress. I'm subscribing now. Thank you!!
This is great! Thanks for the video. Two suggestions, dry toast the sesame seeds in a pan before you add them to the sauce, so aromatic and delicious. Also you can peel ginger easily with any random spoon better than a swivel peeler
Ok
Just buy roasted sesame seeds.
@@keithfreitas2983 If you buy them raw you can toast them for some recipes and not toast them for others. It’s very easy to do, that’s like suggesting I buy preboiled eggs or precooked pasta
I made this sauce the other week and I gotta say it's incredible. I couldn't wait 24 hours so I made the chicken thighs right away. However, time for round 2, I waited 24 hours this time. Can't wait.
Been 6months . Update on the 24hrs wait times ?
@@xCarxMellax I honestly couldn't tell much of a difference, I had a large jar of it kept in the fridge for a month or two before it was finally gone, I simply reheated it a small pot before dunking the chicken in it. Def use thighs! Way more flavorful!
@@Widderic think of it this way, the sauce last longer when cooked like that, it will, however taste the same the first round as you said. But it's good for storing!
I loved the video. I just finished preparing the sauce and prepared the chicken.I cooked Sushi rice earlier and it is going to be amazing!.The sauce tastes delicious!.Thank You so much.
You are an excellent instructor! Thank you for teaching me this dish.
Funny, I've always struggled getting skin to look like that. Coincidently, I made a chateaubriand the other night that called for a 1-2 night dry brine, slow oven roast and a reverse sear. That produced an amazing crust. Clearly, the overnight dry brine on the chicken skin will produce the same glory. Great tip.
Great recipe and easy to do. My kids loved it! Thank you for sharing.
Great stuff, I look forward to making it myself - good tip with the rice, too.
Teriyaki is one of those things I never made because it was just kind of abused and overused by most Asian restaurants. But honestly, there's a damn good reason for that. Making this sooner than later
sooner rather than later.
It's called a comparative, grammatically speaking.
Major Old Lady aka, Mom I accept your lesson and I will apply it from now on.
@@majoroldladyakamom6948 I mean the goal of written words is to get an idea across. Because it is an expression and commonly used to the point most people would understand it, I believe that either are correct. No reason to correct it.
@@majoroldladyakamom6948 The word "than" is comparative. It's just that later is a hypothetical event that's not going to happen. The word "rather" would just be needed for people who don't know what's going on in the context of the paragraph, and the above video.
Hey there, thanks for this recipe - I'm proud of my fried chicken, but I wanted to add Teriyaki to the list, and this hit the spot. I, uh, had to improv some of the measurements since they're not listed, and I think my mixture came out a little too thin; 2/3rds cup of Mirin, Sake, and Soy was thickened nicely by the 2tblsp Corn Starch, but not quite what was in the video. I think about 1/2 cup each would have been spot on. Still, the stuff was nice and mixed well with the veggies and rice.
My advice for anyone else tho, definitely go for dark meat. I used chicken breast, and while it was quite nice, it's not what I remember Teriyaki being; I think the fattier dark bits might be better.
There are usually links to the written recipe on his website in the notes below the video. It took me a while to figure out that if you click on the very light blue box below the stats on the video, it will open the notes.
I tried this and it’s actually so good. So glad I subscribed. Man’s let’s me impress my girl ever time
Hey, new viewer here. And subscriber haha. Man, I like how you utilized the word “master” It’s very clever and relatable because I just mastered how to cook white rice! Mastering a dish is one of the most key things to cooking. Now I can possibly give this recipe a try. Hopefully there’s more on your channel.
Additional tips: Blow-torching the teriyaki coated chicken will caramelise and char it, elevating the flavor even more. Then top it with some shredded nori, it’s amazing!
Have to remember this
@@pizzaboneztv2879 Do try it. People always have a misconception that a butane torch is unsafe and bad for your health, well it isn’t any less safe than a charcoal grill. It does what charcoal does but at a much faster almost instant speed, of course the downside is you lose out on the charcoal aroma, but you still get the perfect char without wasting time and effort.
You sold me on that pan. Just ordered one for myself (with the seasoning stuff as well!)