Other ways to use this sauce: Teriyaki Steak: th-cam.com/video/taZ4q9Dxun8/w-d-xo.html Salmon Teriyaki: th-cam.com/video/22O0Ceqmw8U/w-d-xo.html Teriyaki Onigiri (rice ball): th-cam.com/video/QAZJjSGsvxw/w-d-xo.html
I’ve been using your teriyaki sauce recipe for a couple years now and love how easy it is to remember and how perfect it tastes. Simple and delicious 😋
Thanks Michelle! Glad to hear it's been useful. Since a lot of Japanese dishes use some variation of this sauce, I use this as a base seasoning for lot of other dishes as well.
Food should not need overly complex recipes to taste good. I love the simplicity of this teriyaki sauce as well as how you cook your teriyaki chicken. Going to give it a try. Your fried rice is the closest thing I've tasted to my mom's fried rice! My family devours it!
A great Japanese chef once told me that if a dish isn't working to take an ingredient out. Happy to hear you've been enjoying my fried rice recipe. Thanks for taking the time to share!
Simplicity. Western chefs tend to over complicate non western cooking. I learned the Teriyaki from Japanese mother-in-law. Only difference she used 1/2 Mirin, 1/2 Sake. A favorite Teriyaki restaurant in town used Soy sauce, corn syrup and Sake. Probably to save money because they made gallons at a time? Anyway this demonstration is the big secret for anybody to make this dish at home for fraction of cost of eating out. Thanks for educating people. BTW, doing teriyaki with Salmon is perfection.
Thanks! I use mirin sometimes too, but I left it out of this recipe because it's pretty hard to find brewed mirin outside of Japan (most of it is alcohol with flavorings and corn syrup).
I just found your channel today, yay!! I love Japanese cooking and I'm always trying to find recipes so I am shocked I haven't seen any of your videos before! You're like a hidden treasure, I can't believe you don't have more subs and views! Please keep up the excellent work, I will be tuning in regularly from now on! I just made your Chicken Teriyaki Rice Bowls for my whole family and it was a huge hit! It's now going to be one of our regular weekly meals, definitely making more of your recipes 💛 💯
Welcome to the channel! I'm relatively new to TH-cam (have only been posting regularly for about 3 years), but I've had a food blog since 2007 which has a ton more recipes. You can check it out at norecipes.com if you like😄
To dissolve the sugar, first mix the sugar with the soy sauce, and after the sugar has dissolved, add the sake. Sugar does not dissolve in pure alcohol, and the rate of dissolution depends on the alcohol content of the liquid. Therefore, it is better to dissolve sugar in liquids that do not contain alcohol and add any alcohol afterwards. I apologize for the tautology, but chemistry and physics are hard to explained without this.
I'm always keen to learn about how scientific principles apply to cooking. Thanks for the explanation! It's one of the reasons I enjoy Marc's content. He spends more time explaining on his blog posts, which are very detailed. Sometimes on TH-cam complexity puts people off of clicking on content, so it's tough to make a choice to add a step to the process. I usually heat my teriyaki sauce to speed up dissolution, but I'll give your method a try next time!
@@kathcares Glad to help This is the second Marc’s recipe that I’ve watched, but just like the first, it found a place in my playlist with Japanese cuisine)
Interesting, thanks for sharing! I'll try this next time. I suspect it won't make a huge difference as sake is only around 12-15% ABV and it's being significantly diluted by the soy sauce.
That's so fascinating that ginger, garlic and chicken fat will cause the sauce to cloud. This was brilliant Marc! That sauce is simple, delicious and does such a gorgeous job on that perfectly cooked chicken leg! Beautifully done my friend! Off getting blueberries, eh? Not going to try making a cobbler, are you?? Hahah!
Thanks! Unfortunately a lot of online recipes miss the point about not clouding the sauce. We have a pick-your-own blueberry patch nearby and always stock the freezer in summer so we have they year round.
Holy crap! How did I miss this one? Fast, easy and I'm sure very delicious. I've got everything to make this. It's gonna happen this weekend. Another great video as usual my friend.
Oooh! I bet this is delicious. Sake is one beverage we never have here but I am willing to buy it to cook with. 😅 We have only ever used soya sauce and sugar, usually brown sugar. Don’t know why… I learn something new every time, clear the pan of juices before adding sauce. Awesome. Thanks for the great share and take care, Annette 🌺
Sake is a pillar ingredient in Japanese cuisine along with miso, soy sauce, dashi, rice vinegar, and sugar. It also works great in non-Japanese foods as well. I like doing Spaghetti alle vongole with sake and a squeeze of lemon instead of white white. 😅
You can add mirin, but Marc doesn't recommend it unless you can get a good one that doesn't have added corn syrup and salt. You would want to reduce the sugar slightly to compensate for the extra sweetness. Sake is just easier to get, so he went with that. Some people can't even find sake where they live. You could go with half and half, then reduce the sugar by maybe 20 grams. I hope you enjoy this! There's nothing like authentic teriyaki.
I've been searching all day for non-complicated teriyaki sauce recipe. all others had 15+ ingredients (why do people like pineapple so much?) and i found this on reddit! subscribed:)
Welcome to the channel! Yea, I'm cool with people getting creative with dishes, but a lot of teriyaki sauce out there doesn't line up with the meaning of the name.
This homemade Teriyaki sauce Looks truly amazing and seeing the end results of that Chicken has sold me this brilliant idea I am going to have to make this very soon, I have saved the video to watch later to remind me lol thanks for sharing have a good week
I grew up in Seattle where there is a teriyaki spot on ever corner, and it's surprisingly difficult to find in nyc. This recipe is sooo perfectly authentic and nostalgic 😭
I've heard about Seattle style teriyaki, but i've never had a chance to try it. I think the big difference is that the meat is marinated in the sauce before being grilled?
@@NoRecipes it depends on the place, but a lot of the time it is marinated and then grilled, and served with a teriyaki sauce like the one in this video on the side or drizzled on top.
Yes, but don’t let it marinate for too long or the chicken will get salty. Also the chicken will release some protein into the marinade so you might need to skim the sauce to make it clear.
This tastes WAY better than store bought sauces. But there is one thing you might be able to help me with. I an "precooking" the sauce so it can be drizzled on various things but its not quite as thick as id like it to be. Any suggestions on how I can thicken the sauce?
Hi! When I make this as a sauce to drizzle on meats, I just boil it down until it gets thick. It also allows the sugar to caramelize, giving the sauce more flavor. It will take a few minutes. You can tell when it's done by watching the bubbles. They will get bigger. Hope this helps!😊
@@kathcares thanks, I was doing the same but maybe I didn’t boil it long enough. I’ll try leaving it on the burner longer next time I make some. I think I was just worried about the sugar burning if I left it on too long lol. Also I used basic granulated sugar instead of the dehydrated cane sugar like in the video, do you think changing it might help? Thanks for the suggestion.
@@ZantroI was nervous about that, too, but you can you can turn the heat down. I've also accidentally over reduced it and I just added some water and it was fine. I use turbinado sugar because I like the added flavor. I've also used a combination of white sugar and honey, which tastes wonderful. I hope you have fun experimenting!😊
@kathcares basically covers it. It’s pretty hard to burn this sauce, and a little caramelization really helps the flavor profile. That being said the sauce will be much more concentrated than store bought ones so be careful how much use, especially if you plan on pouring it on absorbent things like sushi.
@@NoRecipes @kathcares Thank you both for the advice and info, I boiled it down longer like mentioned and ended up making it to thick lol (little water fixed it like you said). Now I'm planning to experiment with different sugars, extra ingredients and ratios to see what I can create. Maybe throw a garlic clove in the pot while simmering, or a couple slices of hot pepper to give it a kick and other things like that. Stuff that can alter the flavor but not take away from the clarity of the sauce or add textures that may be less than ideal (my wife and I both have a texture sensitivity lol). Thanks again for the info and suggestions.
Hello there, my friend. Thank you for sharing on how to make the teriyaki sauce. Now, I don't need to buy teriyaki sauce in the store. The chicken looks so juicy and delicious. Oh, That's how you cook the chicken without oil. Looks yummy when it turns out golden brown and crispy. I was thinking of what to cook for dinner tonight. Thank you once again for this amazing recipe. I'm going to try this!
Sometimes I put my cast iron skillet on top of the chicken. It does a good job for browning. Be advised you may have to pound the thigh to make the thickness even.
We'll be having this for dinner tonight, along with a scalion salad, garlic beans (blistered), and refried rice. If I have time, I might make a peanut noodle dish. Inspirational video!!
Sorry for the late response, I hope you enjoyed it! Curious what refried rice is? Is it like fried rice that's been fried again? Or something akin to refried beans?
@@NoRecipes we just butcher the name. It's just fried rice lol. And yes, it was one of the best meals we've had this year. So good my nephews hung out with us after and inquired about our lives. Good food does amazing things. Cheers Colleen
Yes, this is sauce is a glaze so it's meant to be cooked with the meat/tofu. If you want to use it as a dipping sauce you would want to boil it down into a syrup. This will burn off the alcohol and thicken the sauce up.
so simple to make teriyaki sauce! i always buy them at the shop but cost of living is going bad to wors but only three ingredients is all i need and i already got them in my pantry, does brown sugar work ok?
Yep absolutely! I make teriyaki sauce with everything from honey to maple syrup. They're all going to add different flavors, but that's not a bad thing 😉
Marc has a lot to say about this subject in the post on No Recipes: norecipes.com/best-teriyaki-sauce/ He doesn't really recommend replacing the sake, but in his post explaining sake, he does list one possibility. You're not going to get the restaurant flavor, but using water and a pinch of MSG will make a sauce. You may need to add a touch more sugar as well. I avoided using sake for years, but Marc finally broke me. Now I use it in everything. The alcohol burns off when you cook it, so there's no worry for me. I know it's not appropriate for some people, and I wish you luck making a tasty sauce!
I just realize I cooked thick chicken with skin wrong way all along, this is the first time I know how to cook it the right way and know how to handle it correctly until it browns, regardless of teriyaki or not. Thank you for your great instruction. What if I don't have Sake, hard to find around here except I have to order online. What else can substitude sake? Keep up your good job, I'll follow you. 👍
😄 Glad I could show you something new. A lot of Japanese foods are seasoned with variations of this sauce, so it's a good base to have on hand to use as a marinade, glaze, seasoning, etc.
It's kind of crucial to the flavor of this sauce. I tried subbing sake for years until Marc finally convinced me to try sake. Now my teriyaki tastes like the restaurant! And cheap sake works the best for cooking. I buy mine at the local grocery store. Marc wrote an article about cooking with sake. If you click the link to the recipe on No Recipes in the description above, there's a link to the article in the list of ingredients. Just click the word, Sake, and it will redirect you. He does have a few suggestions for subbing it there, but they won't really make that "teriyaki" flavor. Also, in some countries they're selling non-alcoholic sake. I'm not sure how you would find it, but it's out there. Good Luck!☺
Fascinating and tons of good tips Marc !! We're having chicken teriyaki tomorrow now :))) Never knew that you rest chicken like steak !! We had peeled, rolled and lightly simmered summer squash last night as part of our contorni, it would go great with your dish !! Have a great week Marc !! Cheers Jason and Colleen 🌱🌱🌱
That sounds delightful! Were the squash from your garden? Any firm protein (chicken, beef, pork, lamb, etc) that you cook at a high temperature benefits from resting because you inevitably end up with a temperature gradient between the hot part (outside) and the somewhat cooler part (inside). By resting you can stop cooking it just shy for 160 (for chicken) and during the resting time the internal temperature goes up to meet the exterior somewhere in the middle. The resting also lets the tightly wound up proteins relax a little so the juices aren't forced out when you cut it. Hope you enjoy this!
@@NoRecipes actually it was from our favorite restaurant. It was our 7 Anniversary dinner:) but all their produce is from a local organic farm. But we grow the same squash and will try to make it ourselves!! That makes total sense, funny that I never considered chicken in the same way as steak. Never to late to learn !! Thanks again Marc !! Have a great week!!
Hi filausopaoko, in most places real brewed mirin is very difficult to find (it's usually just alcohol with corn syrup and flavorings). I prefer using sake + sugar over fake mirin, but if you're lucky enough to be able to get real mirin, you can substitute it for the sake 1:1 and cut the amount of sugar in the sauce by half.
Sake for cooking is more about the polish ratio than the brand. Please watch this series the videos to learn more about choosing sake: th-cam.com/video/C2p6MN4EVeA/w-d-xo.html
You're welcome Jay! You could halve the sugar and use mirin in place of the sake, but I generally don't recommend mirin unless you can buy real brewed mirin (most mirin outside of Japan is just alcohol with sweetener and flavorings). Definitely don't use rice vinegar as it is a totally different taste and doesn't provide any of the benefit of adding sake/mirin.
Can you reduce the sauce before storing it? Is there a difference between reducing it as you finish cooking something vs brushing on reduced teriyaki at the end?
Yes, you can reduce it ahead of time but it's only necessary if you plan on using it as a table-side condiment. If you're the sauce to make chicken/steak/tofu teriyaki (or any application where you're cooking it) it's much better to glaze it with the unreduced sauce as it will season the meat better and you'll get some umami from the meat juices into the sauce.
@@redlaserfox3988 Good call! There's enough salt in it that it'll be shelf stable for a few days. If left for a long time the sake will oxidize, but that's not necessarily a bad thing either.
This recipe is genius! I used to make teriyaki sauce in batches prepared prior to pour on after cooking rather than during cooking, but I used mirin instead of sugar. Can that be substituted in this recipe?
Thanks Trevor! Cooking down the glaze with the chicken gives the sauce the flavor of the chicken while infusing the chicken with more of the sauce, so I hope you enjoy it. As for mirin you can read more about my thoughts on the full recipe post on my website (link in description), but I generally don't recommend it because most mirin sold outside of Japan is fake. If you have access to brewed mirin, you can sub it for the sake and halve the sugar.
Browsing youtube for inspo for dinner tonight and I'm glad I saw this! I don't have sake right now but I do have mirin. Can it be a substitute? Should I use the same amount as in sake? Ugh,your chicken teriyaki looks amazing and I don't think I can wait till I go to the supermarket this weekend to buy sake(not even sure if it's available in my supermarket as I am not in japan). I have kikoman japanese soy sauce,mirin,brown sugar,and boneless chicken thighs right now,but not sake. I do have soju,don't know if that's also ok.😂
Hi Mona, mirin will work, but you'll need to halve the amount of sugar. Also make sure your mirin doesn't have any salt added to it or the sauce will end up too salty. For future reference, most mirin sold outside of Japan is not real brewed mirin (it's a mixture of corn syrup, alcohol, and flavorings). That's why I typically recommend using a combination of sake (which is brewed) and sugar. They are different products (soju is distilled and has flavorings added, sake is brewed), but if you can find soju near you, I think you should be able to find sake.
No that will not work. Sake and mirin are not sour and they're used to add umami to the sauce. Vinegar has undergone the last stage of fermentation and contain very little amino acids. You own't get the same flavor, but the closest substitute is MSG.
WOW! Looking so GOOD and so DELICIOUS! Yet so simple and quick. Not much to clean up either. ❤ it! Got to make it this weekend. I was just messing around on TH-cam and saw your Channel with one of my favorite recipes, with only THREE ingredients, decided to check it out and love your recipe. The first sauce recipe without a mile long ingredients😉, just kidding! I love Japanese foods. My sister n her family used to live there for 5 years, I had visited Japan several times. I’m looking forward for more of your delicious recipes. THANK YOU SO MUCH and have a great weekend.
Thank you! Most traditional Japanese food is fairly simple (in terms of the number of ingredients). Since soy sauce, sake and sugar are widely used in many Japanese dishes, this sauce also work as base seasoning for other dishes as well!
@@NoRecipes Went to your website couple days ago and found quite a few of your recipes that I want to try next week. And decided to wait to my Costco shopping trip on Wednesday to get a large bottle of sake! Not to drink though😉 Since I love teriyaki food, and live far from the city. So, I a large bottle is a way to go. Thank you again chef!
I tried to answer your question but my comment got blocked. If you go to the recipe link in the description, there's a link in it to an article Marc wrote on sake. I use Cho Shiku Bai, and you can get it in supermarkets in the US for about $6-8.
Welcome to the channel! As @kathcares mentioned, you can learn a bit more about sake on my site. norecipes.com/what-is-sake/ There are hundreds of brands of sake though and for cooking it's less important which brand it is, and more important the type of sake you get.
This sauce is great but for a flair add some samba olek and a bit of gochujang. Also I like to cook some garlic and ginger in equal parts sesame seed oil and olive oil. I prefer to then add the liquids and pastes I use honey instead of sugar cook just a bit, thicken it with a slurry then dunk my chicken after the chicken is cooked then throw it back in a hot pan for thirty seconds add rice and fried veggies on a plate and top with my chicken and some toasted sesame seeds, while not Japanese it’s pretty great tasting.
Hi Annelie, if you store it in the fridge it will keep for months. There's enough salt in it that it won't "spoil", but the flavor will change a bit over time.
Whaaaat?!? Am I’m seeing Jane’s Krazy mixed up seasoning in your fridge at 08:02 ? Jane’s my favorite! I use it on so many things. Do tell, is the formulation the same in Japan as it is in America?
Hahaha good eye! To be honest I've never bought it in the US so I don't know. My wife bought it to make a recipe we got from a friend. I've seen that brand being leveraged in other form factors from sausages to popcorn to potato chips.
@@NoRecipes I’ve put it on popcorn and that IS good! It’s my go-to for basic roast chicken or turkey. Butter and Jane’s under and over the skin, then occasionally basting it with the buttery Jane’s drippings as it cooks. 🤤
I bought a cheap bottle of sake and it tastes sickly sweet and floral, like a dessert wine or something. Are there different types of sake? Did I buy the wrong type?
Sake should not be sweet I'm guessing you've bought a sake made for the US market. These are often flavored or they've had extra koji added to give them sweetness. Please read this post for more information on picking sake: norecipes.com/what-is-sake/
Hi Marc this is probably the easiest teriyaki sauce I've ever seen I like a teriyaki sauce but it's a little bit more complicated and there's a lot more ingredients but that's what I was taught I'm going to try this and I want to make some chicken teriyaki using your sauce cuz I have all the ingredients so when I get done I'll let you know how good it is or if it's not but personally I believe it's going to be fantastic because it comes from you LOL your friend is so later bro take care God bless
Hi Nick if the recipe you've been using includes more than these three ingredients (or mirin), it's not a traditional teriyaki sauce. That's not to say it doesn't taste good, it's just not teriyaki. You can add a lot of other seasonings such as ginger and garlic as a marinade for the chicken (or whatever protein you're cooking). This'll get you the flavor without clouding the sauce. Also, leaving the sauce in its simple state makes it much more versatile because you can use it as a stir-fry seasoning, marinade, or as a base for other sauces. Hope you enjoy it!
@@NoRecipes thanks Marc the recipe I have for teriyaki sauce is more than three ingredients so I guess it's not traditional but it tastes good and it works but I'm going to try yours I was going to do chicken and then I remember that today is my no meet day so I'm going to do tofu I'm a fry up some tofu and I want to hit it with some Terry up the sauce you know what three ingredients that you showing cuz I have soft you have sugar and I have soy sauce it's like three things I always have on hand and from the looks of it when we showed and did it looks great so I'm going to try it and I'll let you know how it comes out you take care of my brother and I'll see you on the next one your friend Nicholas from Southern Nevada 😊
@@NoRecipes I'm sorry my autocorrect is going haywire it changes words or it puts words in that I didn't use or say so if my text is hard to read I apologize I got to get this fixed anyways you take care of my brother and I'll talk to you on the next one take care your friend Nicholas
@@nickmorales8146 No worries man! If you do this with tofu, I recommend using the method in my Tofu steak recipe to get rid of the excess water in the tofu first. You can also use the same pan-frying method, replacing this sauce for the sauce in that recipe.
@@NoRecipes got you one step ahead of you LOL I already did that I already made the tofu teriyaki I do the teriyaki sauce was f an fantastic I will never buy store-bought teriyaki sauce again or use the old recipe that I have already tore it up dude this was awesome this was so good can't even begin to tell you how much I loved it and how much my family loved it it was great and it was only three ingredients awesome just awesome dude you're the man anyways you take care of my brother I will talk to you later I'll wait for the next video to come out plus I've been watching Maple cook your girlfriend Canada he's pretty cool too but don't worry I'm not jumping shit I'm still with you brother you take care of God bless your friend and Southern Nevada Nicholas
Марк, благодаря ти за рецептата и за труда да ни я представиш! Разбрах, че не си включил мирин, защото смяташ, че извън Япония не може да се намери. Вече има. Но доколкото си спомням, имахте не само саке за пиене, но и саке за готвене. Предполагам, че става въпрос за саке за готвене, което много трудно се намера. Бъди жив и здрав! Домо Аригато!😀
Hi, I'm not sure I understand the translation correctly so Im sorry if I'm misunderstanding. Both mirin and sake are both for drinking and cooking with. They are made with rice and contain high concentrations of compounds that create the taste of umami. I usually use sake in my recipes because most mirin found outside of Japan is fake (sugar, and flavorings). They're different ingredients but they do lend a similar taste to food aside from the fact that mirin is much sweeter than sake.
I've used honey and it's wonderful! I used to go to a restaurant in Pasadena, CA that used honey in their sauce. It was called B-Man's Teriyaki. It took me an embarrassing amount of time to figure out what the B stood for!🐝😅 They even had a bee on their sign.🙄 Good luck with your sauce! Just be sure to go light on the honey and taste to see if it's enough. It won't be a one-to-one replacement; you'll probably need less honey.
If you click the link to the recipe (where it says TERIYAKI SAUCE RECIPE) in the description above, there's more information. If you click the underlined word "Sake" in the article, you'll go to Marc's full explanation about sake, the best kind for cooking, and why it's better to use a cheap brand. Hope this helps!😊
Hi! Yes, you can substitute honey for sugar, but you'll have to adjust the amount and use a bit less. I like to use half honey and half sugar because I like how the sugar caramelizes, but I also like the flavor that the honey imparts. If you click the link to the recipe (where it says TERIYAKI SAUCE RECIPE) in the description above, there's more information. If you click the underlined word "Sake" in the article, you'll go to Marc's full explanation about sake, the best kind for cooking, and why it's better to use a cheap brand. Good luck!
I use sake by itself because it's pretty difficult to find real brewed mirin outside of Japan (most "mirin" isn't brewed and just a mixture of alcohol, corn syrup and flavorings). If you can find real mirin, you can substitute it for the sake and cut the amount of sugar in half.
Yep, you can learn more about why sake is used in Japanese food (and how to pick a good one for cooking) here: th-cam.com/video/C2p6MN4EVeA/w-d-xo.html
If you hold a fork the the meat and grab the silverskin, you can pull it out without ruining the structure of the chicken. ooow, save that grease and use for flavour on another dish!! But great easy recipe that I look forward to trying soon! Thank you :)
We usually stock up the freezer with them in summer and use it for jams, coblers, pancakes, smoothies, etc through the rest of the year. Normally a small pack with about 20 blueberries costs about $5, but this pick-your-own spot is more reasonable.
i'm trying to find a teriyaki sauce that's similar to restaurant teriyaki sauce usually drizzled on fancy sushi rolls and dynamite rolls. the bottles at the store are always disgustingly salty, is this better?
Teriyaki sauce is meant to glaze meat (i.e. season it) so it's going to be too salty for sushi. For the type of sauce served on sushi in Japanese restaurants in the West, you'll want to dilute this with water, and use potato starch to thicken it. You can also try looking for a bottle of "sushi sauce" or "eel sauce".
You can use mirin if you like, but I typically don't use it in most of my recipes because it is very difficult to find true brewed mirin outside of Japan. Most "mirin" (even in Japan) is just alcohol mixed with corn syrup and flavorings. Sake is far better than fake mirin and it's easier to find than real mirin.
Hi! Yes, you can substitute honey for sugar, but you'll have to adjust the amount and use a bit less. I like to use half honey and half sugar because I like how the sugar caramelizes, but I also like the flavor that the honey imparts. Good luck!😊
You can read more about it here: norecipes.com/what-is-sake/ but there’s no great substitute for it. The alcohol burns off while cooking and it’s added to give the sauce the taste of umami. You can get umami from MSG, but it’s not going to taste the same.
At least in the States, it seems terriyaki is marketed more as a marinade than a glaze, hence the addition of garlic, ginger, onions and the like. I'm not in the food industry, much less the Japanese-American one, so I'm only taking an educated guess based on what I've seen Americans do with it, myself included. I've never tried to see if the sauce cooked down into a glaze, most of the time my family prefers to grill any meat marinated in the American style terriyaki sauce and we definitely don't go back and brush any more sauce on. However, I have used your terriyaki sauce as intended and I've loved it ever since! I am curious about the deboned chicken leg, I've never heard of that. I'll have to see if I can find any or learn how to do it myself!
I've been asking Marc to make a video showing how to de-bone a chicken leg, but in Japan it's hard to get bone-in pieces if it's not around the Holidays. I have found boneless legs here in the US, but they always remove the skin, too. I just buy the thighs and de-bone them myself. They're a little easier to deal with than a whole leg. Those de-boned whole legs sure make a beautiful piece of meat!
@@NoRecipes Teriyaki here is kinda like Ranch -it could be anything! If it will sell a product, they'll use it. Except with Ranch, there's nobody else's culture to offend.🤨 I make American stye Teriyaki and yours; they're both delicious in their own ways.
@@kathcares Good call on deboning thighs. If they sold thigh's alone I'd prefer it as the meat is more tender than the meat off of the drumstick portion of the leg. With the holidays approaching it should be easier to fine bone-in chicken legs, so I'll try to get ahold of a few this fall to do a quick tutorial.
@@kathcares Hahaha makes sense. Honestly it's pretty hard to offend me regarding food as I'm very much about the forward evolution of food, but I also think it's important to understand the history of dishes (or at the very least what the name means😆).
You probably have got this question before but… I cannot have any alcohol at all in my food, so is there an alternative to sake? I know you said that the alcohol will evaporate but it’s still a no-no to us, so please help 🙏🏼
Perhaps I can help. As a brewer, I can truthfully say that all soy sauce (and commercial fruit juices, any kind of culinary extract, like vanilla, etc.) also has alcohol in it. Orange juice, for example, has more alcohol in it than (supposedly) de-alcoholized beer. In fact, even if you squeeze it yourself, if you have left it at room temperature for more than 5 minutes, the drink has already become alcoholized, from the natural yeasts that are in the air. Even pretty much every soft drink has some alcohol in it. It's not a lot of alcohol, but it's there. In fact, pretty much any food with carbohydrates will do this. Very ripe bananas, and tree fruits like pears? They contain alcohol, even before you bite them. Yogurt, Kefir, and a zillion other dairy foods? Yup, alcoholic. Kombucha? Absolutely. Vinegar? You betcha. Mustard? Ketchup? Oh, indeed yes. Even bread (if it has yeast in the making) has alcohol. I mean, you can't even get away from it with ordinary table sugar. At the factory, they, "cook," the sugarcane juice with alcohol, before they turn it into granules. Hope this helps. =)
Regarding alcohol, @maplecook did a great job explaining it. That being said, I know sake can be hard to get if you live in certain countries, so you can substitute MSG. It won't add the flavor of sake, but you will get the umami that sake will normally add.
@@kathcares Well...it's probably because I'm a brewer. Seriously, I have taken ordinary store bought juice, and dumped yeast into it, just to see what what would happen. After 5 minutes, you can already SEE with your own eyes, the little beasts (Okay, yeast is a fungus, and not technically a beast.) doing their thing. After 20 minutes, they look like they are literally BOILING, there is so much movement. If you can see that, there is NO QUESTION that there is booze in the liquid now. hahaha To be PERFECTLY honest, there is so much wild yeast in the air naturally, that your store bought juice has probably already started alcoholizing, the instant the seal is broken. Of COURSE, the level will be imperceptably low, but if you ask me, "Is there any alcohol at all??" the only truthful answer is, "Yes." And, by the same token, if you have any food that is not PERFECTLY dry, and does contain some amount of carbohydrate, guess what? Unless it's boiling hot (and thus inhospitable to micro organisms), it is going to be, "infected," with some (albeit minuscule) amount of alcohol. A bowl of pasta or cereal that had been sitting on the kitchen counter (or even the dining table) for any length of time? It's got SOME alcohol in it. Let the good times roll, baby. haha
Thank you for making this video, Marc! Just like with onigiri, the misunderstanding (in the English world) of what teriyaki even means, has been a pet peeve for about 30 years. In my town, there's a, "Japanese," restaurant (not run by Japanese people, of course) that has, "teriyaki noodles." Yeah, you mean to tell me that you're gonna roast each noodle till it shines? Man, I can feel myself getting ranty again. lol
Hahaha yea the cloudy lumpy sauce that a lot of people call "teriyaki" has long been a pet peeve. The craziest part is that they don't taste as good as doing it the right way.
I'm afraid that for a long time I thought of teriyaki sauce as that stuff in the bottle. It would make a decent topping for noodles that would appeal to Western tastes. (Because we Westerners have a taste for sh*t!) The table condiment people in the States use instead and call "teriyaki" doesn't even remotely resemble the real thing. Part of the confusion stems from calling it a sauce. It's actually a glaze, and the magic of the glaze happens in the pan. So a plastic tub of dipping sauce is never going to come anywhere close to the real item. In all fairness, though, there are a lot of weird Japanese interpretations of Western dishes as well that Westerners would shake their heads at.
@@kathcares "weird Japanese interpretations of Western dishes as well that Westerners would shake their heads at.": Calpis. hahahaha Oh, and Kathy, if you want to make Japanese people (in Japan) open their eyes wide and go, "HUH?!?" just tell them that here, we can buy Teriyaki sauce in the supermarket. In Japan -- as Marc so beautifully explained -- everyone knows the, "secret," recipe, it defies common sense how teriyaki could be marketable. "Why wouldn't you just make it yourself??" is what the Japanese would say. I guess the reversed equivalent would be...if we heard that in some country, they sell PB&J sandwiches on the shelf. haha
@@kathcares Yea, I don't necessarily have an issue with the sauces they sell, it's just not teriyaki sauce. Maybe they should just call it Japanese BBQ sauce or something because I think it's closer to Yakiniku sauce than teriyaki.😆 I think every country does this sort of thing though. Corndogs here are called "American dogs" here and everyone believes "hamburg steaks" are a thing in the US (though in this case there is the salisbury steak)...
Its really mouthwatering n superb in taste...with teriyaki sauce...at the end Its glazing is taking it on the next level of taste...thanks for your nice share....keep going n stay connected permanently plz 😊❤see you around in my kitchen 😊❤
Some people use mirin in teriyaki sauce. I don't because most mirin sold outside of Japan is not real mirin (it's corn syrup, salt, MSG and alcohol). You can check to see if you have real mirin by reading the ingredient label. It should only list ingredients such as glutinous rice (a.k.a. mochi rice), water, koji, and possibly some added alcohol. If you do want to use mirin, you can use it in place of the sake and cut the sugar in half.
@@NoRecipes thanks. Mirin is what I have because I don't drink. I'm new to trying to make authentic Asian foods, but I do have soy from different countries and mirin with no corn syrup, but I appreciate the heads up to be cautious and read the ingredient labels.
@@-8_8- I'm glad to hear you have access to good mirin! Brewed mirin is great for teriyaki but sake is a much more versatile product generally speaking for Japanese food because it's not sweet but still has a lot of umami producing amino acids (the compounds that create the taste of umami). I hope you enjoy this!
Other ways to use this sauce: Teriyaki Steak: th-cam.com/video/taZ4q9Dxun8/w-d-xo.html Salmon Teriyaki: th-cam.com/video/22O0Ceqmw8U/w-d-xo.html Teriyaki Onigiri (rice ball): th-cam.com/video/QAZJjSGsvxw/w-d-xo.html
Teriaki has been around for a very long time, for a good reason. Everyone in my family loves it.
I’ve been using your teriyaki sauce recipe for a couple years now and love how easy it is to remember and how perfect it tastes. Simple and delicious 😋
Thanks Michelle! Glad to hear it's been useful. Since a lot of Japanese dishes use some variation of this sauce, I use this as a base seasoning for lot of other dishes as well.
I love how you radiate happy and positive energy
Thank you for the kind words!
Food should not need overly complex recipes to taste good. I love the simplicity of this teriyaki sauce as well as how you cook your teriyaki chicken. Going to give it a try. Your fried rice is the closest thing I've tasted to my mom's fried rice! My family devours it!
A great Japanese chef once told me that if a dish isn't working to take an ingredient out. Happy to hear you've been enjoying my fried rice recipe. Thanks for taking the time to share!
I made a small amount of this last night and it was delicious!! Now I have a 33 ounce bottle of it standing by in my fridge. Thank you, Marc!
😆You're welcome!
I've watched ten videos on how to make teriyaki sauce and yours make perfect sense.
Finally an AUTHENTIC teriyaki.
😁 I'm based in Tokyo so I try and make the dishes we have here accessible to viewers abroad.
One of the best and authentic recipes ever!!!!
Thank you!😄
Simplicity. Western chefs tend to over complicate non western cooking. I learned the Teriyaki from Japanese mother-in-law. Only difference she used 1/2 Mirin, 1/2 Sake. A favorite Teriyaki restaurant in town used Soy sauce, corn syrup and Sake. Probably to save money because they made gallons at a time? Anyway this demonstration is the big secret for anybody to make this dish at home for fraction of cost of eating out. Thanks for educating people. BTW, doing teriyaki with Salmon is perfection.
Thanks! I use mirin sometimes too, but I left it out of this recipe because it's pretty hard to find brewed mirin outside of Japan (most of it is alcohol with flavorings and corn syrup).
Wow! Simple and looks delicious. Thanks for giving the meaning to Teriyaki I had no idea, but like they say we learn something new all the time.
Thank you Leslie! Glad I could show you something new😄
I just found your channel today, yay!! I love Japanese cooking and I'm always trying to find recipes so I am shocked I haven't seen any of your videos before! You're like a hidden treasure, I can't believe you don't have more subs and views! Please keep up the excellent work, I will be tuning in regularly from now on! I just made your Chicken Teriyaki Rice Bowls for my whole family and it was a huge hit! It's now going to be one of our regular weekly meals, definitely making more of your recipes 💛 💯
Welcome to the channel! I'm relatively new to TH-cam (have only been posting regularly for about 3 years), but I've had a food blog since 2007 which has a ton more recipes. You can check it out at norecipes.com if you like😄
I wish I had this recipe a couple of weeks ago when I tried making teriyaki sauce for the first time! This looks easy and delicious 😋
Next time😉 This sauce will keep for months in the fridge and it's pretty versatile so you can use it as a marinade or for stir-fries as well.
Can't wait to try this tonight! Trying to reduce time in the kitchen so looking forward to not having to use several ingredients to make a sauce!
I hope you enjoyed it!
To dissolve the sugar, first mix the sugar with the soy sauce, and after the sugar has dissolved, add the sake. Sugar does not dissolve in pure alcohol, and the rate of dissolution depends on the alcohol content of the liquid. Therefore, it is better to dissolve sugar in liquids that do not contain alcohol and add any alcohol afterwards. I apologize for the tautology, but chemistry and physics are hard to explained without this.
I'm always keen to learn about how scientific principles apply to cooking. Thanks for the explanation! It's one of the reasons I enjoy Marc's content. He spends more time explaining on his blog posts, which are very detailed. Sometimes on TH-cam complexity puts people off of clicking on content, so it's tough to make a choice to add a step to the process. I usually heat my teriyaki sauce to speed up dissolution, but I'll give your method a try next time!
@@kathcares Glad to help This is the second Marc’s recipe that I’ve watched, but just like the first, it found a place in my playlist with Japanese cuisine)
Interesting, thanks for sharing! I'll try this next time. I suspect it won't make a huge difference as sake is only around 12-15% ABV and it's being significantly diluted by the soy sauce.
I had to subscribe. I’m not sure how long you’ve had your channel but I saw one video and I love your personality and your presentations chefs 💋 😊😊😊
Thanks for the kind words, and welcome to the channel!
I just made this sauce. Gonna see how it compares with my other recipe. Ty bro. This is gold!
You're welcome! Hope you enjoy it!
That's so fascinating that ginger, garlic and chicken fat will cause the sauce to cloud. This was brilliant Marc! That sauce is simple, delicious and does such a gorgeous job on that perfectly cooked chicken leg! Beautifully done my friend! Off getting blueberries, eh? Not going to try making a cobbler, are you?? Hahah!
Thanks! Unfortunately a lot of online recipes miss the point about not clouding the sauce. We have a pick-your-own blueberry patch nearby and always stock the freezer in summer so we have they year round.
@@NoRecipes Frozen blueberries with cottage cheese has become one of my new favorites!
@@kathcares Ooo I miss being able to buy cottage cheese. It's not sold here so I'd have to make it 😆
This is a very successful teriyaki sauce and I have cooked it with chicken, beef and fish so far.
I'm so happy to hear you've been enjoying this. Thanks for taking the time to let me know!
Holy crap! How did I miss this one? Fast, easy and I'm sure very delicious. I've got everything to make this. It's gonna happen this weekend. Another great video as usual my friend.
Thanks Ron! I blame YT's algorithm when I miss things. 😆
Thanks for the breakdown! Trying this today with some potstickers 🥟 I made yesterday.
Potstickers and teriyaki, cool idea!
@@NoRecipes They were fckng delicious! I'll be doing that again!
Oooh! I bet this is delicious. Sake is one beverage we never have here but I am willing to buy it to cook with. 😅
We have only ever used soya sauce and sugar, usually brown sugar. Don’t know why…
I learn something new every time, clear the pan of juices before adding sauce. Awesome.
Thanks for the great share and take care,
Annette 🌺
Sake is a pillar ingredient in Japanese cuisine along with miso, soy sauce, dashi, rice vinegar, and sugar. It also works great in non-Japanese foods as well. I like doing Spaghetti alle vongole with sake and a squeeze of lemon instead of white white. 😅
Heyyy friend look absolutely delicious Thanks for sharing how to make the sauce..
Thanks Patricia!
wow, this is more precise than my knowledge, thank you again, chef!
Glad to hear it was helpful!
Honestly never knew it was that easy to make. Thanks so much for sharing and will definitely give this a go real soon. Cheers!
It's a good marinade for fish, or you can pan fry the fish and then use this to glaze it at the end.
@@NoRecipes Have never tried it on fish, but it does sound good. Thanks!!!
What about the mirin? Should I add that as well?
You can add mirin, but Marc doesn't recommend it unless you can get a good one that doesn't have added corn syrup and salt. You would want to reduce the sugar slightly to compensate for the extra sweetness. Sake is just easier to get, so he went with that. Some people can't even find sake where they live. You could go with half and half, then reduce the sugar by maybe 20 grams. I hope you enjoy this! There's nothing like authentic teriyaki.
This is very helpful. No more store bought teriyaki sauce.
Just subscribed. Thanks for this video! 👍👍👍
Thanks, and welcome to the channel!
I've been searching all day for non-complicated teriyaki sauce recipe. all others had 15+ ingredients (why do people like pineapple so much?) and i found this on reddit! subscribed:)
Welcome to the channel! Yea, I'm cool with people getting creative with dishes, but a lot of teriyaki sauce out there doesn't line up with the meaning of the name.
This homemade Teriyaki sauce Looks truly amazing and seeing the end results of that Chicken has sold me this brilliant idea I am going to have to make this very soon, I have saved the video to watch later to remind me lol thanks for sharing have a good week
Thanks Andrew! I hope you enjoy it!
I grew up in Seattle where there is a teriyaki spot on ever corner, and it's surprisingly difficult to find in nyc. This recipe is sooo perfectly authentic and nostalgic 😭
I've heard about Seattle style teriyaki, but i've never had a chance to try it. I think the big difference is that the meat is marinated in the sauce before being grilled?
@@NoRecipes it depends on the place, but a lot of the time it is marinated and then grilled, and served with a teriyaki sauce like the one in this video on the side or drizzled on top.
Can use this as a marinade? Then can I simmer to thicken it a bit as a sauce ? I love grilled teriyaki. And some of my fam like more saucy. Thanks!!
Yes, but don’t let it marinate for too long or the chicken will get salty. Also the chicken will release some protein into the marinade so you might need to skim the sauce to make it clear.
This tastes WAY better than store bought sauces. But there is one thing you might be able to help me with. I an "precooking" the sauce so it can be drizzled on various things but its not quite as thick as id like it to be. Any suggestions on how I can thicken the sauce?
Hi! When I make this as a sauce to drizzle on meats, I just boil it down until it gets thick. It also allows the sugar to caramelize, giving the sauce more flavor. It will take a few minutes. You can tell when it's done by watching the bubbles. They will get bigger. Hope this helps!😊
@@kathcares thanks, I was doing the same but maybe I didn’t boil it long enough. I’ll try leaving it on the burner longer next time I make some. I think I was just worried about the sugar burning if I left it on too long lol. Also I used basic granulated sugar instead of the dehydrated cane sugar like in the video, do you think changing it might help? Thanks for the suggestion.
@@ZantroI was nervous about that, too, but you can you can turn the heat down. I've also accidentally over reduced it and I just added some water and it was fine. I use turbinado sugar because I like the added flavor. I've also used a combination of white sugar and honey, which tastes wonderful. I hope you have fun experimenting!😊
@kathcares basically covers it. It’s pretty hard to burn this sauce, and a little caramelization really helps the flavor profile. That being said the sauce will be much more concentrated than store bought ones so be careful how much use, especially if you plan on pouring it on absorbent things like sushi.
@@NoRecipes @kathcares Thank you both for the advice and info, I boiled it down longer like mentioned and ended up making it to thick lol (little water fixed it like you said). Now I'm planning to experiment with different sugars, extra ingredients and ratios to see what I can create. Maybe throw a garlic clove in the pot while simmering, or a couple slices of hot pepper to give it a kick and other things like that. Stuff that can alter the flavor but not take away from the clarity of the sauce or add textures that may be less than ideal (my wife and I both have a texture sensitivity lol). Thanks again for the info and suggestions.
hello, can i substitute sugar for Mirin? thanks
From No Recipes website: "...you can substitute it for the sake and then halve the amount of sugar. " Hope you enjoy it!😊
WOW this is a great recipe!! Perfect to always have on hand.
Thanks! It's one of the few homemade sauces I always have in the fridge.
Hello there, my friend. Thank you for sharing on how to make the teriyaki sauce. Now, I don't need to buy teriyaki sauce in the store. The chicken looks so juicy and delicious. Oh, That's how you cook the chicken without oil. Looks yummy when it turns out golden brown and crispy. I was thinking of what to cook for dinner tonight. Thank you once again for this amazing recipe. I'm going to try this!
Hi there! I generally don't use oil when I use skin on chicken because you get so much oil out of the chicken. I hope you enjoyed this!
Sometimes I put my cast iron skillet on top of the chicken. It does a good job for browning. Be advised you may have to pound the thigh to make the thickness even.
I used to do that too, but found the extra effort to flatten it and the extra pan to wash made using tongs easier.
We'll be having this for dinner tonight, along with a scalion salad, garlic beans (blistered), and refried rice. If I have time, I might make a peanut noodle dish. Inspirational video!!
Sorry for the late response, I hope you enjoyed it! Curious what refried rice is? Is it like fried rice that's been fried again? Or something akin to refried beans?
@@NoRecipes we just butcher the name. It's just fried rice lol. And yes, it was one of the best meals we've had this year. So good my nephews hung out with us after and inquired about our lives. Good food does amazing things. Cheers Colleen
@@clivesconundrumgarden 😆 Still, I love the mystery! Glad you got to spend quality time with family!
Looks yummy!!! Do I need to cook this sauce first to be able to use it as just a dipping sauce for all types of meats and tofu?
Yes, this is sauce is a glaze so it's meant to be cooked with the meat/tofu. If you want to use it as a dipping sauce you would want to boil it down into a syrup. This will burn off the alcohol and thicken the sauce up.
@@NoRecipes thank you!
I never knew it was this easy. I don't have to buy it anymore from Mitsuwa!
The best part about using it to glaze the chicken is you get some of the flavor of the chicken in the sauce too.
so simple to make teriyaki sauce! i always buy them at the shop but cost of living is going bad to wors but only three ingredients is all i need and i already got them in my pantry, does brown sugar work ok?
Hi! You can use brown sugar, but it will give a slightly different taste. I've done it and I liked it. Good luck with your sauce!
Yep absolutely! I make teriyaki sauce with everything from honey to maple syrup. They're all going to add different flavors, but that's not a bad thing 😉
Hi! Excellent video. Can you tell me what I can use in place of the sake? I cannot have alcohol in my food. Thank you so much
Marc has a lot to say about this subject in the post on No Recipes: norecipes.com/best-teriyaki-sauce/ He doesn't really recommend replacing the sake, but in his post explaining sake, he does list one possibility. You're not going to get the restaurant flavor, but using water and a pinch of MSG will make a sauce. You may need to add a touch more sugar as well.
I avoided using sake for years, but Marc finally broke me. Now I use it in everything. The alcohol burns off when you cook it, so there's no worry for me. I know it's not appropriate for some people, and I wish you luck making a tasty sauce!
Wow,easy,thanks
You're welcome! Most Japanese food is pretty simple.😉
I just realize I cooked thick chicken with skin wrong way all along, this is the first time I know how to cook it the right way and know how to handle it correctly until it browns, regardless of teriyaki or not. Thank you for your great instruction. What if I don't have Sake, hard to find around here except I have to order online. What else can substitude sake?
Keep up your good job, I'll follow you. 👍
I'm happy to hear it was helpful! You can read all about sake and why it's added here: norecipes.com/what-is-sake/
So easy and yummy😋 Thank you for sharing👍🏻 I wanna try it✨
Thanks!
Thank you, I tried a different recipe that required Miren...it was too salty. I look forward to yours!
Wow!!!!! I love how simple this is!!!! Mind blown!!! 😱🤤🤤🤤🤤
😄 Glad I could show you something new. A lot of Japanese foods are seasoned with variations of this sauce, so it's a good base to have on hand to use as a marinade, glaze, seasoning, etc.
What can I Use Instead of SAKE? Looks Delicious😋😋
It's kind of crucial to the flavor of this sauce. I tried subbing sake for years until Marc finally convinced me to try sake. Now my teriyaki tastes like the restaurant! And cheap sake works the best for cooking. I buy mine at the local grocery store.
Marc wrote an article about cooking with sake. If you click the link to the recipe on No Recipes in the description above, there's a link to the article in the list of ingredients. Just click the word, Sake, and it will redirect you. He does have a few suggestions for subbing it there, but they won't really make that "teriyaki" flavor.
Also, in some countries they're selling non-alcoholic sake. I'm not sure how you would find it, but it's out there.
Good Luck!☺
@@kathcares TY Very Much Appreciated! I’ll Buy Sake, because I Already Have Mirin.. TY about his Article too! Have a Blessed Weekend💜💜
@@LaSMILEY36CPT You're most welcome! Hope you have a Blessed Weekend, too!☺
I like that teriyaki sauce recipe,I can use for chicken salmon or tofu the sauce is so delicious
It's such a versatile sauce and it can also be used as a seasoning and marinade.
That looks delicious
Thanks!
Super delicious and simple !!!🙌👍
Thank you!
Fascinating and tons of good tips Marc !! We're having chicken teriyaki tomorrow now :)))
Never knew that you rest chicken like steak !!
We had peeled, rolled and lightly simmered summer squash last night as part of our contorni, it would go great with your dish !!
Have a great week Marc !!
Cheers Jason and Colleen 🌱🌱🌱
That sounds delightful! Were the squash from your garden? Any firm protein (chicken, beef, pork, lamb, etc) that you cook at a high temperature benefits from resting because you inevitably end up with a temperature gradient between the hot part (outside) and the somewhat cooler part (inside). By resting you can stop cooking it just shy for 160 (for chicken) and during the resting time the internal temperature goes up to meet the exterior somewhere in the middle. The resting also lets the tightly wound up proteins relax a little so the juices aren't forced out when you cut it. Hope you enjoy this!
@@NoRecipes actually it was from our favorite restaurant. It was our 7 Anniversary dinner:) but all their produce is from a local organic farm. But we grow the same squash and will try to make it ourselves!!
That makes total sense, funny that I never considered chicken in the same way as steak. Never to late to learn !!
Thanks again Marc !! Have a great week!!
This is great and straightforward. Can you substitute with mirin? Watching from Australia 🇦🇺
Hi filausopaoko, in most places real brewed mirin is very difficult to find (it's usually just alcohol with corn syrup and flavorings). I prefer using sake + sugar over fake mirin, but if you're lucky enough to be able to get real mirin, you can substitute it for the sake 1:1 and cut the amount of sugar in the sauce by half.
What brand of sake would you recommend?
Sake for cooking is more about the polish ratio than the brand. Please watch this series the videos to learn more about choosing sake: th-cam.com/video/C2p6MN4EVeA/w-d-xo.html
Hi! Could I substitute with mirin instead of sake? What about rice vinegar?
Thanks for the videos!
You're welcome Jay! You could halve the sugar and use mirin in place of the sake, but I generally don't recommend mirin unless you can buy real brewed mirin (most mirin outside of Japan is just alcohol with sweetener and flavorings). Definitely don't use rice vinegar as it is a totally different taste and doesn't provide any of the benefit of adding sake/mirin.
Can you reduce the sauce before storing it? Is there a difference between reducing it as you finish cooking something vs brushing on reduced teriyaki at the end?
Yes, you can reduce it ahead of time but it's only necessary if you plan on using it as a table-side condiment. If you're the sauce to make chicken/steak/tofu teriyaki (or any application where you're cooking it) it's much better to glaze it with the unreduced sauce as it will season the meat better and you'll get some umami from the meat juices into the sauce.
Hi Marc!
What type of sugar do you use?
What are your thoughts on switching out for brown sugar or honey?
Thanks! I used evaporated cane sugar. I always have a more detailed list of ingredients and substitutes on my website (link in video description).
@@NoRecipes
Thanks! We want to bring a small bottle on next fishing trip!
@@redlaserfox3988 I would bring the BIG bottle. Just catch extra fish to compensate. Go big, or go home, eh? hahaha
@@redlaserfox3988 Good call! There's enough salt in it that it'll be shelf stable for a few days. If left for a long time the sake will oxidize, but that's not necessarily a bad thing either.
This recipe is genius! I used to make teriyaki sauce in batches prepared prior to pour on after cooking rather than during cooking, but I used mirin instead of sugar. Can that be substituted in this recipe?
Thanks Trevor! Cooking down the glaze with the chicken gives the sauce the flavor of the chicken while infusing the chicken with more of the sauce, so I hope you enjoy it. As for mirin you can read more about my thoughts on the full recipe post on my website (link in description), but I generally don't recommend it because most mirin sold outside of Japan is fake. If you have access to brewed mirin, you can sub it for the sake and halve the sugar.
Browsing youtube for inspo for dinner tonight and I'm glad I saw this! I don't have sake right now but I do have mirin. Can it be a substitute? Should I use the same amount as in sake? Ugh,your chicken teriyaki looks amazing and I don't think I can wait till I go to the supermarket this weekend to buy sake(not even sure if it's available in my supermarket as I am not in japan). I have kikoman japanese soy sauce,mirin,brown sugar,and boneless chicken thighs right now,but not sake. I do have soju,don't know if that's also ok.😂
Hi Mona, mirin will work, but you'll need to halve the amount of sugar. Also make sure your mirin doesn't have any salt added to it or the sauce will end up too salty. For future reference, most mirin sold outside of Japan is not real brewed mirin (it's a mixture of corn syrup, alcohol, and flavorings). That's why I typically recommend using a combination of sake (which is brewed) and sugar. They are different products (soju is distilled and has flavorings added, sake is brewed), but if you can find soju near you, I think you should be able to find sake.
I dont have sake or mirin. Can i use apple cider vinegar instead? Or will it affect the teriyaki sauce much?
No that will not work. Sake and mirin are not sour and they're used to add umami to the sauce. Vinegar has undergone the last stage of fermentation and contain very little amino acids. You own't get the same flavor, but the closest substitute is MSG.
WOW! Looking so GOOD and so DELICIOUS! Yet so simple and quick. Not much to clean up either.
❤ it! Got to make it this weekend.
I was just messing around on TH-cam and saw your Channel with one of my favorite recipes, with only THREE ingredients, decided to check it out and love your recipe. The first sauce recipe without a mile long ingredients😉, just kidding! I love Japanese foods. My sister n her family used to live there for 5 years, I had visited Japan several times.
I’m looking forward for more of your delicious recipes. THANK YOU SO MUCH and have a great weekend.
Thank you! Most traditional Japanese food is fairly simple (in terms of the number of ingredients). Since soy sauce, sake and sugar are widely used in many Japanese dishes, this sauce also work as base seasoning for other dishes as well!
@@NoRecipes
Went to your website couple days ago and found quite a few of your recipes that I want to try next week. And decided to wait to my Costco shopping trip on Wednesday to get a large bottle of sake! Not to drink though😉 Since I love teriyaki food, and live far from the city. So, I a large bottle is a way to go.
Thank you again chef!
@@bellalioness9946 That's a good call! We buy large containers of relatively inexpensive sake to use for cooking too.
Thanks for sharing this video of teriake recipe,new viewer
Welcome to the channel!
New subscriber here. May I know the brand of Sake you’re using?Thank you!
I tried to answer your question but my comment got blocked. If you go to the recipe link in the description, there's a link in it to an article Marc wrote on sake. I use Cho Shiku Bai, and you can get it in supermarkets in the US for about $6-8.
Welcome to the channel! As @kathcares mentioned, you can learn a bit more about sake on my site. norecipes.com/what-is-sake/ There are hundreds of brands of sake though and for cooking it's less important which brand it is, and more important the type of sake you get.
Can I combine the ingredients over low heat to disolve the sugar then put it in a jar?
You could, but there's no reason to heat it other than to make the sugar dissolve more easily.
I love Teriyaki! I never knew the name origin of it, neat!
This sauce is great but for a flair add some samba olek and a bit of gochujang. Also I like to cook some garlic and ginger in equal parts sesame seed oil and olive oil. I prefer to then add the liquids and pastes I use honey instead of sugar cook just a bit, thicken it with a slurry then dunk my chicken after the chicken is cooked then throw it back in a hot pan for thirty seconds add rice and fried veggies on a plate and top with my chicken and some toasted sesame seeds, while not Japanese it’s pretty great tasting.
Sounds great, thanks for sharing!
From Thailand... Thanks.
You're welcome
Could I replace sake with mirin?? Should I reduce the amount of sugar?
Yes mirin will work, but you'll want to cut the amount of sugar in half.
@@NoRecipes thanks, can't wait to try soon. Yesterday I followed your gyoza and tori katsudon. the best gyoza and katsudon ever
@@wahyuferiyansyah7290 I'm so happy to hear you've been enjoying my recipes 😁
Can i use this sauce to make chicken bowls?
Yep, absolutely. I have a recipe for a chicken teriyaki bowl if you want to check it out: th-cam.com/video/rrjvrJhO1tU/w-d-xo.html
How long before it gets bad and should it be kept in the fridge?
Hi Annelie, if you store it in the fridge it will keep for months. There's enough salt in it that it won't "spoil", but the flavor will change a bit over time.
Whaaaat?!? Am I’m seeing Jane’s Krazy mixed up seasoning in your fridge at 08:02 ? Jane’s my favorite! I use it on so many things. Do tell, is the formulation the same in Japan as it is in America?
Hahaha good eye! To be honest I've never bought it in the US so I don't know. My wife bought it to make a recipe we got from a friend. I've seen that brand being leveraged in other form factors from sausages to popcorn to potato chips.
@@NoRecipes I’ve put it on popcorn and that IS good! It’s my go-to for basic roast chicken or turkey. Butter and Jane’s under and over the skin, then occasionally basting it with the buttery Jane’s drippings as it cooks. 🤤
@@_Lightning_Dog_ Good to know! Will try it out like that. Thanks!
Hey Marc😃Great Teriyai Sauce recipe👍🏻That chicken sure looked delicious😋I'm going to try this for sure👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thanks! I hope you enjoy it. The sauce is pretty versatile and in addition to working as a glaze it also works as a marinade and seasoning as well.
I bought a cheap bottle of sake and it tastes sickly sweet and floral, like a dessert wine or something. Are there different types of sake? Did I buy the wrong type?
Sake should not be sweet I'm guessing you've bought a sake made for the US market. These are often flavored or they've had extra koji added to give them sweetness. Please read this post for more information on picking sake: norecipes.com/what-is-sake/
Hi Marc this is probably the easiest teriyaki sauce I've ever seen I like a teriyaki sauce but it's a little bit more complicated and there's a lot more ingredients but that's what I was taught I'm going to try this and I want to make some chicken teriyaki using your sauce cuz I have all the ingredients so when I get done I'll let you know how good it is or if it's not but personally I believe it's going to be fantastic because it comes from you LOL your friend is so later bro take care God bless
Hi Nick if the recipe you've been using includes more than these three ingredients (or mirin), it's not a traditional teriyaki sauce. That's not to say it doesn't taste good, it's just not teriyaki. You can add a lot of other seasonings such as ginger and garlic as a marinade for the chicken (or whatever protein you're cooking). This'll get you the flavor without clouding the sauce. Also, leaving the sauce in its simple state makes it much more versatile because you can use it as a stir-fry seasoning, marinade, or as a base for other sauces. Hope you enjoy it!
@@NoRecipes thanks Marc the recipe I have for teriyaki sauce is more than three ingredients so I guess it's not traditional but it tastes good and it works but I'm going to try yours I was going to do chicken and then I remember that today is my no meet day so I'm going to do tofu I'm a fry up some tofu and I want to hit it with some Terry up the sauce you know what three ingredients that you showing cuz I have soft you have sugar and I have soy sauce it's like three things I always have on hand and from the looks of it when we showed and did it looks great so I'm going to try it and I'll let you know how it comes out you take care of my brother and I'll see you on the next one your friend Nicholas from Southern Nevada 😊
@@NoRecipes I'm sorry my autocorrect is going haywire it changes words or it puts words in that I didn't use or say so if my text is hard to read I apologize I got to get this fixed anyways you take care of my brother and I'll talk to you on the next one take care your friend Nicholas
@@nickmorales8146 No worries man! If you do this with tofu, I recommend using the method in my Tofu steak recipe to get rid of the excess water in the tofu first. You can also use the same pan-frying method, replacing this sauce for the sauce in that recipe.
@@NoRecipes got you one step ahead of you LOL I already did that I already made the tofu teriyaki I do the teriyaki sauce was f an fantastic I will never buy store-bought teriyaki sauce again or use the old recipe that I have already tore it up dude this was awesome this was so good can't even begin to tell you how much I loved it and how much my family loved it it was great and it was only three ingredients awesome just awesome dude you're the man anyways you take care of my brother I will talk to you later I'll wait for the next video to come out plus I've been watching Maple cook your girlfriend Canada he's pretty cool too but don't worry I'm not jumping shit I'm still with you brother you take care of God bless your friend and Southern Nevada Nicholas
Finally no slurry thickener.. thank you.
👍🏼Yea, the starch thickened ones don't have much flavor because there's no caramelization going on.
Super easy recipe!! Thank you 🙌🏼
You're welcome!
Марк, благодаря ти за рецептата и за труда да ни я представиш! Разбрах, че не си включил мирин, защото смяташ, че извън Япония не може да се намери. Вече има. Но доколкото си спомням, имахте не само саке за пиене, но и саке за готвене. Предполагам, че става въпрос за саке за готвене, което много трудно се намера. Бъди жив и здрав! Домо Аригато!😀
Hi, I'm not sure I understand the translation correctly so Im sorry if I'm misunderstanding. Both mirin and sake are both for drinking and cooking with. They are made with rice and contain high concentrations of compounds that create the taste of umami. I usually use sake in my recipes because most mirin found outside of Japan is fake (sugar, and flavorings). They're different ingredients but they do lend a similar taste to food aside from the fact that mirin is much sweeter than sake.
@@NoRecipes Искрени благодарности! 😀
This over charcoal grilled salmon........................aye ya yaye.😋
Can I use honey instead of sugar?
I've used honey and it's wonderful! I used to go to a restaurant in Pasadena, CA that used honey in their sauce. It was called B-Man's Teriyaki. It took me an embarrassing amount of time to figure out what the B stood for!🐝😅 They even had a bee on their sign.🙄 Good luck with your sauce! Just be sure to go light on the honey and taste to see if it's enough. It won't be a one-to-one replacement; you'll probably need less honey.
@@kathcares Thank you so much. I am giving it a try right away.
Yep, it'll change the flavor a bit, but that's not a bad thing.
Does it matter what type of Sake is used?
If you click the link to the recipe (where it says TERIYAKI SAUCE RECIPE) in the description above, there's more information. If you click the underlined word "Sake" in the article, you'll go to Marc's full explanation about sake, the best kind for cooking, and why it's better to use a cheap brand. Hope this helps!😊
@@kathcares thank you 😀
Can I substitute honey for sugar? What kind of sake should I use?
Hi! Yes, you can substitute honey for sugar, but you'll have to adjust the amount and use a bit less. I like to use half honey and half sugar because I like how the sugar caramelizes, but I also like the flavor that the honey imparts.
If you click the link to the recipe (where it says TERIYAKI SAUCE RECIPE) in the description above, there's more information. If you click the underlined word "Sake" in the article, you'll go to Marc's full explanation about sake, the best kind for cooking, and why it's better to use a cheap brand.
Good luck!
Hello ! Can i add mirin ?
I use sake by itself because it's pretty difficult to find real brewed mirin outside of Japan (most "mirin" isn't brewed and just a mixture of alcohol, corn syrup and flavorings). If you can find real mirin, you can substitute it for the sake and cut the amount of sugar in half.
Thanks, bro !!
You''re welcome!
Will any sake do?
Yep, you can learn more about why sake is used in Japanese food (and how to pick a good one for cooking) here: th-cam.com/video/C2p6MN4EVeA/w-d-xo.html
Great video! I love Japanese food! SMAP is God!
Thanks!
This might be a silly question but do any of those three ingredients contain gluten usually
Soy sauce is usually made with soybeans and wheat, so it is not gluten free. You can substitute Tamari, which is made with only soybeans.
Can we add honey?
Yes, but honey is slightly sweeter than sugar, so you can cut back slightly on the amount.
If you hold a fork the the meat and grab the silverskin, you can pull it out without ruining the structure of the chicken. ooow, save that grease and use for flavour on another dish!!
But great easy recipe that I look forward to trying soon! Thank you :)
Thanks! There's not enough fat being rendered out here to save, but if you're doing more than one thigh, that's a definitely possibility.
How much garlic and ginger on average would you say should be rubbed on the chicken? Thanks!
It kinda depends on how much you want it to taste like ginger/garlic. If you wanted to make something traditionally Japanese you wouldn't add any.
What goodies are you making with the blueberries????
We usually stock up the freezer with them in summer and use it for jams, coblers, pancakes, smoothies, etc through the rest of the year. Normally a small pack with about 20 blueberries costs about $5, but this pick-your-own spot is more reasonable.
i'm trying to find a teriyaki sauce that's similar to restaurant teriyaki sauce usually drizzled on fancy sushi rolls and dynamite rolls. the bottles at the store are always disgustingly salty, is this better?
Teriyaki sauce is meant to glaze meat (i.e. season it) so it's going to be too salty for sushi. For the type of sauce served on sushi in Japanese restaurants in the West, you'll want to dilute this with water, and use potato starch to thicken it. You can also try looking for a bottle of "sushi sauce" or "eel sauce".
You don't use Mirin?
You can use mirin if you like, but I typically don't use it in most of my recipes because it is very difficult to find true brewed mirin outside of Japan. Most "mirin" (even in Japan) is just alcohol mixed with corn syrup and flavorings. Sake is far better than fake mirin and it's easier to find than real mirin.
Honey instead of sugar ?
Hi! Yes, you can substitute honey for sugar, but you'll have to adjust the amount and use a bit less. I like to use half honey and half sugar because I like how the sugar caramelizes, but I also like the flavor that the honey imparts. Good luck!😊
What kind of sake
Inexpensive sake is best for cooking. You can read about it here: norecipes.com/what-is-sake/
Yummy!
Thanks!
What’s the substitute for sake? I don’t consume/ drink alcohol related
You can read more about it here: norecipes.com/what-is-sake/ but there’s no great substitute for it. The alcohol burns off while cooking and it’s added to give the sauce the taste of umami. You can get umami from MSG, but it’s not going to taste the same.
At least in the States, it seems terriyaki is marketed more as a marinade than a glaze, hence the addition of garlic, ginger, onions and the like. I'm not in the food industry, much less the Japanese-American one, so I'm only taking an educated guess based on what I've seen Americans do with it, myself included. I've never tried to see if the sauce cooked down into a glaze, most of the time my family prefers to grill any meat marinated in the American style terriyaki sauce and we definitely don't go back and brush any more sauce on. However, I have used your terriyaki sauce as intended and I've loved it ever since! I am curious about the deboned chicken leg, I've never heard of that. I'll have to see if I can find any or learn how to do it myself!
This is a good point. I think it's considered more of a condiment there, where as in Japan it's more of a method of cooking.
I've been asking Marc to make a video showing how to de-bone a chicken leg, but in Japan it's hard to get bone-in pieces if it's not around the Holidays. I have found boneless legs here in the US, but they always remove the skin, too. I just buy the thighs and de-bone them myself. They're a little easier to deal with than a whole leg. Those de-boned whole legs sure make a beautiful piece of meat!
@@NoRecipes Teriyaki here is kinda like Ranch -it could be anything! If it will sell a product, they'll use it. Except with Ranch, there's nobody else's culture to offend.🤨 I make American stye Teriyaki and yours; they're both delicious in their own ways.
@@kathcares Good call on deboning thighs. If they sold thigh's alone I'd prefer it as the meat is more tender than the meat off of the drumstick portion of the leg. With the holidays approaching it should be easier to fine bone-in chicken legs, so I'll try to get ahold of a few this fall to do a quick tutorial.
@@kathcares Hahaha makes sense. Honestly it's pretty hard to offend me regarding food as I'm very much about the forward evolution of food, but I also think it's important to understand the history of dishes (or at the very least what the name means😆).
You probably have got this question before but… I cannot have any alcohol at all in my food, so is there an alternative to sake? I know you said that the alcohol will evaporate but it’s still a no-no to us, so please help 🙏🏼
Perhaps I can help. As a brewer, I can truthfully say that all soy sauce (and commercial fruit juices, any kind of culinary extract, like vanilla, etc.) also has alcohol in it. Orange juice, for example, has more alcohol in it than (supposedly) de-alcoholized beer. In fact, even if you squeeze it yourself, if you have left it at room temperature for more than 5 minutes, the drink has already become alcoholized, from the natural yeasts that are in the air. Even pretty much every soft drink has some alcohol in it. It's not a lot of alcohol, but it's there.
In fact, pretty much any food with carbohydrates will do this. Very ripe bananas, and tree fruits like pears? They contain alcohol, even before you bite them. Yogurt, Kefir, and a zillion other dairy foods? Yup, alcoholic. Kombucha? Absolutely. Vinegar? You betcha. Mustard? Ketchup? Oh, indeed yes. Even bread (if it has yeast in the making) has alcohol.
I mean, you can't even get away from it with ordinary table sugar. At the factory, they, "cook," the sugarcane juice with alcohol, before they turn it into granules. Hope this helps. =)
Regarding alcohol, @maplecook did a great job explaining it. That being said, I know sake can be hard to get if you live in certain countries, so you can substitute MSG. It won't add the flavor of sake, but you will get the umami that sake will normally add.
@@kathcares Well...it's probably because I'm a brewer. Seriously, I have taken ordinary store bought juice, and dumped yeast into it, just to see what what would happen. After 5 minutes, you can already SEE with your own eyes, the little beasts (Okay, yeast is a fungus, and not technically a beast.) doing their thing. After 20 minutes, they look like they are literally BOILING, there is so much movement. If you can see that, there is NO QUESTION that there is booze in the liquid now. hahaha
To be PERFECTLY honest, there is so much wild yeast in the air naturally, that your store bought juice has probably already started alcoholizing, the instant the seal is broken. Of COURSE, the level will be imperceptably low, but if you ask me, "Is there any alcohol at all??" the only truthful answer is, "Yes."
And, by the same token, if you have any food that is not PERFECTLY dry, and does contain some amount of carbohydrate, guess what? Unless it's boiling hot (and thus inhospitable to micro organisms), it is going to be, "infected," with some (albeit minuscule) amount of alcohol. A bowl of pasta or cereal that had been sitting on the kitchen counter (or even the dining table) for any length of time? It's got SOME alcohol in it. Let the good times roll, baby. haha
Thank you for making this video, Marc! Just like with onigiri, the misunderstanding (in the English world) of what teriyaki even means, has been a pet peeve for about 30 years. In my town, there's a, "Japanese," restaurant (not run by Japanese people, of course) that has, "teriyaki noodles." Yeah, you mean to tell me that you're gonna roast each noodle till it shines? Man, I can feel myself getting ranty again. lol
Hahaha yea the cloudy lumpy sauce that a lot of people call "teriyaki" has long been a pet peeve. The craziest part is that they don't taste as good as doing it the right way.
@@NoRecipes Amen!
I'm afraid that for a long time I thought of teriyaki sauce as that stuff in the bottle. It would make a decent topping for noodles that would appeal to Western tastes. (Because we Westerners have a taste for sh*t!)
The table condiment people in the States use instead and call "teriyaki" doesn't even remotely resemble the real thing. Part of the confusion stems from calling it a sauce. It's actually a glaze, and the magic of the glaze happens in the pan. So a plastic tub of dipping sauce is never going to come anywhere close to the real item.
In all fairness, though, there are a lot of weird Japanese interpretations of Western dishes as well that Westerners would shake their heads at.
@@kathcares "weird Japanese interpretations of Western dishes as well that Westerners would shake their heads at.": Calpis. hahahaha
Oh, and Kathy, if you want to make Japanese people (in Japan) open their eyes wide and go, "HUH?!?" just tell them that here, we can buy Teriyaki sauce in the supermarket. In Japan -- as Marc so beautifully explained -- everyone knows the, "secret," recipe, it defies common sense how teriyaki could be marketable.
"Why wouldn't you just make it yourself??" is what the Japanese would say.
I guess the reversed equivalent would be...if we heard that in some country, they sell PB&J sandwiches on the shelf. haha
@@kathcares Yea, I don't necessarily have an issue with the sauces they sell, it's just not teriyaki sauce. Maybe they should just call it Japanese BBQ sauce or something because I think it's closer to Yakiniku sauce than teriyaki.😆 I think every country does this sort of thing though. Corndogs here are called "American dogs" here and everyone believes "hamburg steaks" are a thing in the US (though in this case there is the salisbury steak)...
Its really mouthwatering n superb in taste...with teriyaki sauce...at the end Its glazing is taking it on the next level of taste...thanks for your nice share....keep going n stay connected permanently plz 😊❤see you around in my kitchen 😊❤
Thank you!
So, I'm assuming if you used mirin instead of sake, you'd get a totally different sauce?
Some people use mirin in teriyaki sauce. I don't because most mirin sold outside of Japan is not real mirin (it's corn syrup, salt, MSG and alcohol). You can check to see if you have real mirin by reading the ingredient label. It should only list ingredients such as glutinous rice (a.k.a. mochi rice), water, koji, and possibly some added alcohol. If you do want to use mirin, you can use it in place of the sake and cut the sugar in half.
@@NoRecipes thanks. Mirin is what I have because I don't drink. I'm new to trying to make authentic Asian foods, but I do have soy from different countries and mirin with no corn syrup, but I appreciate the heads up to be cautious and read the ingredient labels.
@@-8_8- I'm glad to hear you have access to good mirin! Brewed mirin is great for teriyaki but sake is a much more versatile product generally speaking for Japanese food because it's not sweet but still has a lot of umami producing amino acids (the compounds that create the taste of umami). I hope you enjoy this!