DIY Teriyaki Sauce #1 (Easy and Basic) - 1st of 5 Teriyaki Recipes
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- Опубліковано 25 кві 2017
- Teriyaki Sauces are like belly buttons...everyone has one, albeit a little different from the next person. In this episode, Master Sushi Chef shows you how to make the easiest and most basic of Teriyaki Sauces of all that he learned in Japan. He has in total, 5 different ones and will share them all with his viewers so be sure to take note.
Since this particular recipe doesn't use any actual chicken bones to make the base of the teriyaki sauce, it can be kept in the refrigerator for 3-4 weeks, but as always, be sure your sauce is kept well tight and that the cooler is working strong.
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As always, we wish to thank all of our fans for spending time here with us on UA-cam. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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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 UA-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 - Навчання та стиль
For those haters: Hiroyuki-san's english is way better than your Japanese ever will be; and the conversation between the two "hosts" make the show great!
Exactly, and some who have spoke English all of there lives....still suck at it.
I’ve traveled all over Asia including japan and raised around all types of Asians. His English is great.
He should be proud he knows two languages...
It was the AI translation that sucks.
Hai
Teriyaki sauce
First boil, then simmer on low heat for about 45min-1hr
32oz Mirin pour into large pan
Fire on.
Wait until Mirin starts to boil
[Other recipes can use sake and Mirin one by one. Today we are only using Mirin.]
Once mirin/sake is boiling turn to slow heat & use torch to burn off alcohol.
Now add 32oz Soy Sauce
Wait until mixture boils, stirring occasionally.
Add 24oz sugar
Add 8oz honey
Stir frequently to avoid burning sugars
Add about 2 handfuls of sliced ginger
Add about 1 handful of sliced garlic
Slowly simmer and reduce for about 35-45mins keep a watchful eye and continue to stir frequently.
When bubbles rise slow the heat and let bubbles subside repeat process until liquid becomes thicker, strain liquid into a bowl and let it cool down to thicken up.
Thank you for doing this for us all.
The hero we needed
What is Mirin pour?
@@tungavidya it's mirin except you pour it lmao
@@michaelyang3910 Thank you.
6 Years later I’m still looking forward to the #5 Teriyaki sauce
Please post it Chef Hiro! 🙏🏽
Im coming back as well!
I appreciate the fact that the cameraman acts as a student too and asks questions a lot of people would ask. Coming from a professional kitchen it's almost like watching your chef show you how to make something in person.
I have been waiting a long time for this simple recipe. As an owner of a small eatery myself, this is solid gold for me. I don't want to have a cornstarch based recipe. I tried it and reduced it, amazing. Cameraman- your videos are clear, informative, you don't interrupt Hiro, and you guys are a fantastic team. If anything, you address the language barrier Hiro may have with those of us who don't speak Japanese. So thank you to both, I am a huge fan.
Thank you, I appreciate it more than you know. I have a brother in Orlando I am visiting soon. I will hopefully come to Nove in Miami to visit soon. I will let you know and look forward to meeting you someday. Your channel, talent, and information is second to none. Thanks Hiro!! And cameraman too!!! :)
Tony there is nothing wrong using starch, the most important is the taste of Teriyaki. I'd been looking for the best recipe of Teriyaki and here it is. :)
Tony’s Tasting Spoon Master Home Cook and Review i
Hiro is not the one with the language barrier.
Video demonstration is fantastic. However is there a written typed recipe with ingredients and step by step for demonstration that can be added as it makes this this less stressful when sharing with my food groups who will ask always for exact ingredients, to match the video. At least we will have exact spelling of each ingredients.
Hiro's instructions are clear and simple to follow. I appreciate how he assures the viewer that they can prepare any of these recipes with confidence. He appears to be a humble person which speaks to efficacy. These are among my favorite cooking videos. Thank you for taking the time to share with us. I will be a loyal fan for a long time.
Hiro-san, you're obviously becoming more comfortable in front of the camera and your English seems to be improving. thank you for sharing your recipes and expertise.:)
You're the man Hiro! Thanks for sharing your knowledge with us.
Thanks so much, great video! I love the team! You guys are great together. The camera guy adds so much to the videos by all the questions he asks, and the chef 👏🏻 fabulous! Thanks!
Hiro, you're the best! It's my pleasure to watch you chopped garlic for a minute and a half. 😃
Hiroyuki is the only guy I watch when I make (or at least attempt) Japanese food at home. Everything always turns out great and delicious.Thank you Chef!
I love the outside sounds along with the generally quiet video. Very relaxing. I know it won't be that way every time, but it's a very nice atmosphere to learn about a sauce people who like teriyaki should know how to make.
I made this several times. Love this sauce. Thank you Chef!
This recipe is so much better than most of the ones I can see on YT (inlcuding those from very popular cooking channels). I tried it and it is absolutely delicious. I have a massive jar in the fridge now. Thanks guys - huge fan here.
I like that the chef uses an outside stained pot debunking the idea of a spotless unstained pot for the sauce. It showed the pot had been used well. Love the recipe and has been looking for authentic Japanese recipes for home use. Thank you for the video.
I don't really get why people complain about the camera. I can see where you are coming from when he talks alot, but he's keeping the viewer engaged and on the same wave-length as Hiro-san while he is cooking (he's walking us through the process). Hiro explains stuff, but like any chef he gets focused and cooks so the camera man will chime in and just clarify what he is currently doing (I cook in my spare time as well so I understand how chefs can go quiet). In any case I think that these videos are very informative and fun to watch! Keep up the great work Hiro-san and camera man!!!
Seventy-Three David The complainers are all new here. They have a friendship from day one as the camera man helps Chef record his work. I also cook in my spare time and know that you don't want to be bothered by anyone or anything. Those fly bys won't be here for long as they're here just to insult and leave.
Hiro is a really great chef, but the *teenage drunk chick with an old iphone* quality of camera work cheapens the look and feel of his special skills. No microphone, no wide angle lens, single angle running shots with few to no intuitive edits made at all to make the production flow or have any hint of professional appearance. Cameraman doesn't even use a white balance or cut back the blinding ISO brightness/back the f value up to cancel the stupid glowing whites and raging unnatural gamma/blue hues off the fore and background.
J Glad p
J Glad they actually use good equipment, just not movie grade equipment. This is a blog of a chefs life not a tv show or movie with millions of dollars of funding.
Somewere my love
love all of these videos they hypnotize you with those skills
I love your recipe. It's amazing how all this can be done at home. Thank you both and keep it up the good work you guys do!
Hiro I have been enjoying all of your teachings, thank you for the love you put into all you do.
I'm going to make this right now :) Hehehe
EDIT:
It took me about 30 minutes to make this and I was really surprised that it tasted so good. I felt like I'd made something that would be served at a restaurant. Thank you so much for this recipe! :)
I love this man! He's very authentic!
I'll definitely be doing this and I'm sure I'll do the others as well. Thank you again, always great videos.
Just wanted to compliment you on your channel. Because I watched your channel, I have learned to cooking and prepare a number of Japanese dishes, as well as learn more about Japanese culture. Everything from food, to art, to travel destinations and my favorite - Japanese joinery, which is for those unaware, carpentry that doesn't use nails. A simple youtube channel highlighting recipes and talents has opened a wonderful world to me. For doing all that, I am grateful. Thank you
Thank you for keeping this recipe available. I always come back to it💙💙
Just a little insight, the reduced sauce will remain runny immediately after until it cools. After cooling, the sauce will take on a more syrupy viscosity. The hot teriyaki sauce molecules are moving must faster and farther apart due to the heat resulting in a runny consistency. Love the channel, keep it up!
MADE THIS VIDEO VERY CONVENIENT TO EVERYONE LOVE JAPANESE FOOD, THANKS BOTH GUYS , LOVE ❤️
I've been searching far and wide for an authentic recipe. All the store bought stuff is crap. I'm so excited to try this
I really appreciate you guys for making and posting this.
i like how hiro seems a lot more comfortable in this video. i think he's warming up to being a youtube superstar. :P
i am in awe of your skills. you obviously spent a lot of time learning. but i LOVE the friendshkp you 2 have. ty for sharing. i want to see cam guys face. i bet hes handsome too lol. ty for giving smiles
Love this! Hiro's secret Teriyaki recipes FROM JAPAN! Can't wait for #5! Love this. great.
Feeling grateful of you teaching us. Thank you.
Never met you guys but I feel like I know you for years..Hiro and camera man you both are awesome..Keep the good work and never mind haters they are just losers who hate seeing others succeed.
barn owl who
Bingo!!!!
Hello :) thank you for the videos :) it helps a lot.. But i think it is much better if you add the lists of the ingredients as well as the procedure below. Thank you
One of the best cooking training videos around. Thanks guys
I'm going to be in Miami this Fall and will definitely stop at this interesting sushi-bar. These videos are great for serious western cooks who are interested in oriental cooking.
teriyaki sauce is very unique for me b coz color it look beautiful
thank you chef more encourage
This is pretty hype. I've been waiting for this
I don't know how I've only just found this channel but I love your videos! I love how the cameraman asks questions that I would probably want to, and the chef is so humble yet incredibly experienced, it's so great to see :-)
Sadly enough, people will always hate. This channel is pure happiness for me and a lot of other people. There is no show without Hiro and there is no show without the camera man (whose name I want to know). You guys make this show TOGETHER.
Keep spreading joy guys!
Amir A Agreed 100%. The trolls can hate all they want. Just shows that they themselves have nothing better to do
I make mine using maple syrup; highly recommend it if you like a more "earthy" teriyaki sauce. Also pairs great with fish.
Hiro San. Thanks for guiding us. Appreciate a lot
thank you so much for sharing!!!.. waiting patiently for the spicy mayo, eel sauce and ginger sauce.... please make soon...
I cook Teriyaki with oranges, ginger and is equally delicious. I did not know it was garlic :)
I'm also its really Good test but if you crush the ginger garlic it's will be more flavor u get..
I wish the recipe was on the information section of this video.
32oz Soy Sauce
32oz Mirin
24oz sugar
8oz honey
@@ramentoppings8204 thank you
Take notes.
@@ramentoppings8204 no sake?
@@matteventu he says he uses it in another recipe but this is the basic standard he learned in Japan.
I have made this recipes many many times and it never fail me. His teriyaki sauce recipe also so good. Way better then a fancy Japanese restaurant
I love this man and he's beautiful cooking !!
ALL LOVE FOR YOU CAMERA MAN ❤❤❤❤❤❤❤❤❤
When he says "regular soy sauce" he's talking about the Japanese kind with wheat.
This is important, cause it will taste really different if you take the chinese kind ;')
Is that called Tamari or is that something different?
@@Skoben2000 that’s something different tamari doesn’t contain gluten
Just found this on youtube omg love this master Chef....wow his food is to die for....
thank you so much for sharing this recipe been waiting for this long long time.
thank you again for sharing you are an amazing chef.
leave the camera man alone. if he left 99% of people would complain. i love him! he keeps me engaged in the video and keeps my attention when hirocis focusing. dont pay attention to these crybabies! This is the greatest food making youtube channel to me. i adore everything about this channel. my dream is to visit Nove in miami. i live in fort lauderdale so its no so far away. please keep up the phenomenal work! love you hiro!
lets have the testing part..slurpppp
Thank you chef for your effort , You make Japanese food seems easy . I'm from Saudi Arabia and I've learned from you many recipes. Thank you again
Bravo Master Chef Hiroyuki. I will follow your method...Thank You
What is up with the camera man hate on every video? A year ago nobody was talking shit about him, I personally like the additional commentary, since Hiro's English is not as good.
i do too. hes offering things we want to know. ppl just wanna be ugly
Pathod they're a bunch of dumbasses that have nothing positive to add so they feel the need to insult someone they don't see. Personally I believe it's cause they can't see him and are more frustrated which causes the insults. Most if not all of them are new here and don't know their friendship etc.
Pathod from my point of view he doesnt add to the topic at all, he distracts and side tracks. from the videos I have watched he throws a lot of opinions or things he has heard and acts like it is all common. personally I feel if you are a camera man for a cook you should act as a student and not a host. I try to keep my comments to myself for the most part though because i am sure there are people that like it.
Pathod yeah I think the guy behind the camera is equally the MVP
William Harper III Hey William are you living in California and married to Olimpia?
Can I suggest that Hiro get miked (microphone) up properly so that there's no echo. I seem to hear the videographer a lot better but I really want to hear Hiro.
Natalie D'Cruz it's the voice of god
i commented a lot of times the same thing. its most imp to Hero then the cam guy
Such a pity the sound is not done properly. They have a beautiful set, he's obviously a great chef. Just need to step up the production a bit more
I thought I saw 'get milked' for a second there
it would definitely help the production value overall, even with the background noises and the insistence of wanting to keep the AC on in their videos. I can't blame them, miami is hot as balls.
Few things I love more in this world than a humble genius so willing to share their knowledge.
This is basically the recipe I've been using for the last couple years but something has not been right with it and after watching this I'm realizing my ratios are off and I have not been reducing it nearly long enough.
I can hardly wait for the other recipes. You guys make a great team such perfect questions and such perfect answers!
12:30 Lol this is me all the way 😂
Thanks you guys, you're awesome!
OMG! I have been looking for a definitive teriyak sauce for years, domo arigato!
Good afternoon :)
Any chance of an ingredients list in the description box in these videos?
TAKE NOTES!
@@dannysunay8099 That was from 3 years ago, my dude..
@@matrix626 😂
@@matrix626 and we're still waiting for that ingredients list 😂
32 ounces mirin
32 ounces oy sauce
24 ounces sugar
8 ounces honey
Garlic and ginger i dont know how much
this is what i could hear
Looks Delicious ! Making it at home allows control of the spices so it's easily adjusted and customized1 Thanks for Sharing
wow food of love! some serious sauce i ever seen! thanks Chef!
Awesome video! Can you please show us your ponzu sauce in the future that would be awesome!
Your channel is verified now. Congrats!
Reian ToyCandy Review chicken recipes
Thank you so very much .a treasure to see him cook.
as always a good vid! Keep em coming! Thanks Hiro and Cameraman.
You should put a text version of the recipe in the video description so it's easy to see at a glance, or at least a list of the ingredients and quantities used.
I just figured out they're totally in one of the rooms of the hotel he cooks at. I was trying to figure out forever where they were. At first I thought it was his house lol.
TrueTreeRadio Wait so where are they
Florida I think. I can't remember the name of the hotel but they mention it by name a lot in older videos.
Opera Tower
I love all their videos. The camera man is always helpful explaining the ingredients and things that I would ask Hiro.
Can't wait to try this.
I want a shirt with Hiro's face on it and saying, "Good afternoon"
Hiroyuki Terada - Diaries of a Master Sushi Chef Id buy that 😂😂
YES WE NEED THE SHIRTS
I love that idea
Amazon pls
Good afternoon everyone :D
Hiro I'm a big fan from London! Please make an Indian inspired roll !! Please man I've been asking for ages haha. Love u hiro my man !
Leopold Good point.. Indian Indian.... as in curry
Indian means Indian Indian.
Indian motorcycles.
guy from london asking an asian to make indian... served by a black with ingredients harvested from mexicans
L-m-f-a-o
I really enjoy this video. Thank you!
Thank you Hiroson I am learning a lot from you. You are such an amazing Chef. More power to you . 🙏😊😍
*Hiro takes lie detector test in morning*
Questioner: Hello Hiro. Good Morning.
Hiro: Good afternoon
(Lie detector test explodes)
Kenny Tee lmao 🤣🤣 this also reminded me of an old Simpsons episode
What? Lmao! 🤣
Good afta-newn
Stop it
Lmao
can you also put the names of the ingredients in the description
32oz Soy sauce
24oz Sugar
8oz Honey
32oz Mirin
+Garlic +Ginger
He had them on screen lel
hey thank you for replying can we use rice vinegar in place of mirin
Muzamil Ahmed S Actually you can't. Mirin provides kinda sweet, rice vinegar is sour. For instead Mirin, you can use some alcohols, which for cooking like Sake, wines, shaoxing wine.
thank you for replying but i can not use alcohols
Muzamil Ahmed S ah I see. Then, use cola instead mirin, and use brown sugar instead white sugar.
Always great even when so simple
I have been looking for an authentic recipe for teriyaki sauce. Thanks Hiro!
Hey cameraman :) Do you work at the restaurant too or is this your full-time job?
He sounds in most of the videos like hes the owner :D
Zhivko Kelepov true
That's cool. Interesting job :) I wish I was a chef.
Hiroyuki Terada - Diaries of a Master Sushi Chef ありがとう:)
Hiroyuki Terada - Diaries of a Master Sushi Chef for some reason I always thought he was the owner. 😂😂😂
love the cameraman
good afternoon cheeeef !
loved both, the cooking man and racipes.
good afternoon Hiro, i love to watch your cooking its look yummy and easy to follow ..perfect for the begginers
You guys should do more lobster dishes
a lobster is expensive tho
Baby Hiro: sussusuuuu
Hiro's Parents: Look! Our son is going to say his first words!
Baby Hiro: Su-Su-Sushi Rolls
I fell on the floor dude! LOL
roesben8k good afternoon
Nah, Baby Hiro: "ga ga go go"
Hiro: "Good afternoon"
Baby Hiro: "Good afternoon"
Good aftanoon
Hahahahaha
Very yummy sauce thank you for sharing,to make teriyaki 5 basics.I'm happy that I learn from you Chef
I just used this recipe today on udon with chicken. Was great! Thanks, and keep it up.
hey I'm from germany and my english is not the best. That's why it is even harder to unterstand Hiro due to his accent. I would appreciate it if there would be subtitles for people like me
but it's just a suggestion
English subs?
"The video you requested isn't enabled for community contribution. Here are some other videos that could use your help." Sorry viewers cant help... if you want a google doc or something like it I can type it out if you want english lol
English subs and/or a mic for Hiro, it is already hard to understand him and him speaking so low doesn't help at all
He has decent english, also there isnt much of an accent. and like come on now it isnt that bad.
Anime Suchti German has thick accent too. 😁
He can make teriyaki, but can he make szechuan teriyaki?
Watashi wa no nihongo kuni desu.
Daddy it's Japanese you racist brat
eivilcow Yeah just add spicy ketchup (tomato sauce in the real world). Lol
he's not Chinese
Can not wait for the other 4!
Terada San, thousands thanks to you!!!
The alcohol was already evaporated.
Many mirins stocked in US grocery stores (like Kikkoman's) don't have alcohol, so that can be a factor, too.
Before Hiro goes to bed, he kisses his wife good afternoon.
Thank you Hiro. I'm going to make this.
Another genius on your part. thanks friend..
Why do we have to watch the chef slice up every piece of garlic clove??? Such a video-time waster!!!
Showing him wash his hands or clean the cutting board is of a different matter (that is, of prime importance in exemplary hygienic behaviour) as opposed to showing him slice a bowl of garlic from 4:15 to 5:44.
NAH because he’s talking and giving more info as he’s chopping it.
NAH shut up crybaby hater
Wah wah cry baby lol. Attention span on people these days... if only there was a way to skip forward on youtube videos. Oh well.
THANK YOU SOOOO MUCH... YOU ARE A GREAT CHEF. THANKS ☘️☘️👍👍👍
I love this recipe it's my go-to once you reduce it down a little bit more let it cool thickens right up perfect on everything I marinate my salmon for three to four days in this have it with steamed rice delicious thank you sir.
Can not wait to make this!
Looks like yummy in my tummy! Great job!