DIY Teriyaki Sauce #2 | 2nd of 5 Teriyaki Recipes
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- DIY Teriyaki Sauce recipe #2 from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on TH-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
I don't know why I love this channel as much as I do.. Everything is just so right you know? The Hiro/Cameraman duo, the shots. Hiro's voice. The calm demeanor of Cameraman, it's so therapeutic.
Just made the yakitori. Made a sauce based on this as well.
I used the scraps from the chicken thighs instead of the whole chicken and I also added 4 seeded Serrano peppers to the boiling.
I made a steamer basket from foil over this sauce to cook my rice. Absolutely delicious. I did have to stray a little from the ingredients due to what was available here, but very close. Amazing taste. Best Teryiaki sauce I've had.
Thank you!
I love watching Hiro debone a chicken. It's almost magical the way he does it.
Hiro seems allot happier and more into these videos recently, and it's great.
Been watching for a very long time, and I love these videos, best cooking channel on TH-cam. Keep it up guys, you're doing amazing work.
Made this twice but did half the sugar. Season skinless thigh with salt/pepper and after 25 minutes, I grilled it x 25 minutes in my convection oven, after few minutes of rest I chopped it and drizzled this warm sauce, wow it was delicious. My co-workers where so happy that I distributed the sauce to them. Kroger’s has the same brand of Sake he is using, was on sale yesterday from 9 plus to 6 plus but I bought 5 bottles so it came down to 5 dollar something. I’ll plan to use some of this sauce to make noodles. Easy to make.
Hiro, watching you tear through those chickens was like watching a true artist at work. I am going to have to try to make some of that sauce. Looks amazing!
Chef Hiro, this looks amazing! Thank you for sharing this with us. I will try making it for my family soon. Thank you again.
I've been enjoying this series, I can't wait for the next teriyaki sauce recipe!
Me too!
Excellent work and good video recipe. Looking forward to watch more of your videos. A big thumbs up!
Big fan of the way you deboned that chicken. Good video!
Hiro, good afternoon from Germany! I wanna try this sauce, I'm sure it tastes fantastic!!! Looking forward to the next episode ...
Hiro, thanx for your answer! Very much appreciated! Best YT-sushi-channel in the world!! Good afternoon from Germany!! 🇩🇪🇯🇵🇺🇸
@ Hiro: thank you so much for your motivating answer!!! We have Asian markets here but your cooking skills are outstanding!!!
Going to try this soon too, greets from germany too!
Chef Hiro-Sensei... your sharp knives bring me joy. Blunt knives are dull & dangerous. Thank u for the recipe! Arigato
Thank you for sharing your authentic recipes.! I will be trying the basic #1 sauce as it keeps the longest! Arrigato
HIRO,this has got to be GREAT TASTING, after all of that stuff was added, WOW, would love to taste this one , cheers 🇯🇵🇯🇵🇺🇸🇺🇸
Thank you so so much for a great recipe and all the precious secrets from your life as a cook and sushi chef.its priceless for me.been waiting for this one a long time 😆
Keep up the great work you're doing guys
Wow looks amazing, I really appreciate the camera guy's attempts to clarify the steps of the process 👍
Same here!
How good to see you here! You’re looking wonderful Hiro San!
I am following your page and am so proud of your career too!
Thank you for this precious recipe! And many things you have listed in your recipes!
Only the best!
Anna and Tim xo
Thank you for your kind words and for being here also :) I so appreciate so much!
Words fail me Hiro.
Great job, someday I'm gonna take a day off of work to try out this recipe.
Magandang gabi(good evening) from Philippines! oh wow! i just made this and cooked Teriyaki Chicken for the first time and my family absolutely loved it!! thank you Chef Hiroyuki! God Bless you and your crew! thanks for sharing techniques as well. also made your Chicken Yakitori using this sauce!!! really good😊
You guys should make a series where you try to brew homemade Sake!
I'm noticing that Hiro is starting to talk more (as in without being prompted by the cameraman). Great work!
So I made this and I believe it was exact except I cut everything in half so as not to have so much waste. It is amazing! Wish I could have added my picture.
I like this teriyaki sauce. the first video rather light sauce. Awesome! thnks for sharing MrTerada.
Hiro-san, your videos make me happy. When I was in Japan(Army) I loved the cuisine there. I try to ask my local Take out place to make me their lunch. When I say their lunch, I mean what they eat because I like the American style take out but it doesn't compare to the real deal... Good Afternoon and let's get some t-shirts made.. Good. Afternoon and your picture on there.. I would buy 2 or 3
Daryll Jimerson I would like buy it too....
You are INCREÍBLE YOUR RECIPIES ARE OUT OF SERÉIS THANKS I LOVE YOUR COOKING
I have 1 question Hiro. If you said everything should be 1:1 ratio, then since you add another 8 oz of everyhting from the orginal 16 oz. So, the sugar shouldnt be the same total 24 oz instead of just 16 oz?? Please explain and thank you! Great video!
im a simple man, i see Hiro, i like the video
Hiro, your knife skills are a form of artwork, I find it fun to watch
That looks jummy I can't wait to make my own.
Thanks hiro and team, for sharing your knowledge.
Awesome Chef!! You just made me hungry. Thank you for sharing. Have a great day!
Hi good day chef I am very thankful that i have learned a lot in Japanese cooking, I am a chef of the International Airline Catering here in Cebu Philippines. We serve Japanese meal flt. to Japan. Thanks, chef Hiroyuki Terada.
Interesting. Another way to make teriyaki sauce. I remember a few years back looking for this sauce recipe over the internet like a mad man and when I found one, I tried doing it by boiling shoyo and it just turned into a thic black paste, saltier and less tasty than shoyo. It was like tar that got marinated in the depths of the ocean for a month until I decided to eat it with yakisoba. Urgh! And now you guys bring me not one but 5 different recipes on how to do this sauce XD Thank you very much for that!
Shoyu*
i think you should not have boiled it that much maybe just slightly boil it till its fragrant would do
Thank you for such a wonderful video and such a great recipe. You both make a great creative team!
Very well said my friend!
I have been making sauces lately made a ponzu and eel sauce have done teriyaki before just read off bottle it was good but this one you are making her looks really good have to try thank you Hiro
Thank you for sharing your chef secrets.Much appreciated
Literally I’m making today, as soon as the market opens lol as it’s 3am ....... looks exquisite ...... must be packed with flavor!!!
Fantasia Delight. Fantasia Wonder. If it's spicy: Fantasia Explosion.
I sure like watching you two. Too bad the cameraman doesn't smile at us once in awhile. Thanks guys for all the great great tips!!❤️❤️🤸🤸🇺🇸🇺🇸🏜️ California Love
This is the most beautiful video on the internet. Thank you.. :D
Hey there （こんばんは）
Do u have The other Vids of the series "Homemade Teriyaki Sauce #3-#5" too?
Just saw #1 and #2 and its looks delicious...
Would be great if someone have an answer
In this case
ありがとうございました and have a nice day👍
For some reason I like that he's using take-out containers to measure with.
al145 They are 1L and 1/2L containers used for mesuring and mise en place in a kitchen... ha!
Very smart innovative idea in my opinion.
Thank you, from one Hiro to another this recipe was amazing.
Watching hiro break down those chickens was very satisfying.
I've never seen someone break down the breast and wing like that. Super cool. Totally gonna steal that!
Yeah, that was a really efficient and cool way to break it down.
Me, too.
Stealing it as well, but going to tear off those breast tenders though!!
im a chef and I've never seen someone break down the breast and wing like that adding that to my Repertoire thanks Hiroyuki Terada
im the same its a very interesting way
im a chef, this is very common to break chicken this way, I seen it 40000 times
I love watching your videos. I need some knives like those, mine are terrible...but i can never find ones like them.
Great chef, thank you so much for sharing the recipe
Those knifes are no joke 😵!!
I just finished making a batch of sauce from a recipe I found in a Chinese cookbook - it's mostly soy sauce with ginger and sugar, and it has to boil for half an hour. I finished the sauce and came upstairs to check my email - and here's Hiro, boiling a chicken in soy sauce with ginger and sugar (and other stuff) to make teriyaki sauce! ;-)
Your sauce is, literally, "awesome sauce" :-)
The sauce you made contains several ingredients I'm violently allergic to, so I can't try it - although it sounds delicious, especially because of the chicken! The sauce I made contains soy sauce, ginger, Sichuan pepper, black pepper, cinnamon, and brown sugar. (I used it last night to make a tofu dish for dinner.)
That’s a great knife may I know the brand pls thanks the knife that you used for bone
I make-a dis right now. Sorry, when I listen to Hiro, everything comes out in his accent. It drives my wife nuts. I’m sure it will turn out beddy good. Haha! Love this guy!
In the #1 teriyaki sauce, he mentioned the miso paste one as well. Will that be a recipe we'll get to see?
Thank you great series! May I ask who the cameraman is? He has a very pleasant voice!
He does, and great questions too!
I can not forget the taste so I am watching again to make one more time
I think i ll thry this, its more interesting, then usually reciept.
Thanks to you!
I really like the look of this tecnique. New subscriber! I can't wait 🤤
First thought for that beautiful roll was the JAZZ roll because it's jazzy and ritzy looking. I definitely want to eat it. Do any or all of the 5 recipes freez very well? I'd like to make this and the first recipe and freeze in ice cube trays for quick 1-2 person meals. I wouldn't use that much sauce in 3 weeks to a month, where as my husband might just drink it!
I used fish bone also and scallions. Bake it first then add to the mixture.
I prefer how you used to do it with the music only at the beginning and the end. Having it all throughout is kinda distracting imo.
Funny, I didn't hear any music at all.....
Where are these videos being filmed now?
Looks amazing ! Another good one, guys! 👍🏼
Hiroyuki Terada - beautiful replacement! Keep on filming !
Are we gonna ignore how Hiro ripped apart some chickens with his bare hands like that? Badass.
I knew the cameraman would drop the strainer.
He is not in the cooking at all, just eating a lot, commenting too much, and filming well.
love this guy, very humble dude.
Yup, this one is a keeper!
Hiro & camera man 🏆🥇🙏🏼👍⭐️⭐️⭐️⭐️⭐️
Wow, great recipes ,Hiro is a great chef .Thx for sharing
Holy shit. I always knew Hiro was talented, but he breaks that chicken down like he works at a meat processing plant. It's a different experience to see him do something so fast that I have done myself many times. When he makes sushi fast, "well yea, ok. But I have very little practice." This really demonstrates the skill. Only, who ignores the presence of the tenderloin? The same guy that buys two chickens in order to have the carcass I guess. lol
well it's 5am where I'm at.... so, good after..morning
Me encanto es una delicia no sabia como hacerlo gracias por su reseta saludos bendiciones
Thanks! Can't wait to try it!
WOW, WHAT AN EXPERT. SURE WISHED I COULD AFFORD THAT KNIFE. I'm gonna have to save up for that one 😅🤣❤️🇺🇸🏜️
Good afternoon from Chile!!
Absolute bomb, made this but with lots of chicken feet and chicken vertebrae (soup bone cut). Got them cheap.
Segregate in batches and freeze them to prolong life.
I have never see a chicken breast deboned like that before and I am a chef. I am going to use that method myself now.
He explained so well I made tempura after watching his recipe
This looks really good. Thanks for sharing this Chef Hiro.
Hiroyuki Terada - Diaries of a Master Sushi Chef You are very welcome, Chef Hiro. I had some great Japanese food last night at a Japanese restaurant. It was very delicious.
Will try your #2 Terriyakio Sauce! Thanks!
Looks great, I’m gonna try it.
Where are the teriyaki no. 3 ,4,5?
Master Hiro🤗 thank you so much you are number one my hero👍🏽
Terada-Sensei, a question: how do you call the thick chopping knife you are using, please? 🙏
as usual amazing!!
The first time I used a Deba to fabricate chicken was life changing. I had been using a honesuke for years, and preferred it to a chefs knife, but the deba is so much more efficient, and useful.
美味しそうー！！！
これはいろんな物と合いそうですね！
O.M.Goodness! I want some of that ! I'm craving
Seriously, my mouth has been watering the whole time and if I had a chance I'd have this for breakfast cuz it's breakfast time right now 😂
When are you going to do sauce #3, #4, and #5?
I appreciate you Hiroyuki but House of Tsang Tokyo Grill Sauce is the best thing I have ever tasted in Teriyaki. Sadly they do not make it anymore. I'd love to try this but for family cooking it's so time consuming...
When is he going to make The third teriyaki sauce video
Would be so awesome to be able to cook with Hiro!
Would love to tho :D
Hiro.. recommendation on affordable japanese knifes. I always want good Japanese knife but they are so expensive
We can all dream
Some series you can look into .
Fujiwara Kanefusa
Tojiro
Masamoto
Woww he really killed that chicken XD *Amazing skill !!! o.O*
I know right? Dang....
Next teriyaki sauce recipe will be released in 6 months?
It looks so rich and fantastic!
awesome looking sauce! Really liked watching Hiro debone those chickens, pros make it look so easy. Thanks for the vid!!
Wow that was amazing
How long will this keep in the refrigerator, and can you freeze this in smaller portions to extended use at home? I can't wait to try this! Thanks for the videos!
I don't think it'd last more than a five days in your fridge because of the stock. However you could make a simpler version (his previous recipe) using only soy sauce, sugar, mirrin or / and sake. You would preferably omit the ginger and garlic and add those if wanted when cooking with the sauce. This version could last up a few months easily in the fridge.
You could also freeze any terryaki sauce in ice cube trails for an easy messurement.
this indeed only lasts a couple days in the fridge. but you can easily pop it in the freezer. I preportion it in ziplock bags. When needed I take one out of the freezer, put it in a saucepan and heat it for a minute or two
Should we burn out the alcohol in the mixture of sake and mirrin first and then join with others...?
Hi, how about a teriyaki sauce for fried rice? Which one is suitable? Thank you
Gracias Chef por compartir tanta exquisites
omg this one is the best also for Yakitori or Chicken Teriyaki 🙃
please show me how to make pineapple sweet syrup for pineaple chicken...will you ?
Another great vid. Thank you!!
Terada sama ! Kon nichi wa from Texas !! How long will this sauce keep? Does it need to be refrigerated ? Arigato gozaimasu !!