📖PRINT RECIPE: onl.la/KxDBmt3 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
The best one I have tried. All others missed a lot of crucial steps, and they don't know how to cook salmon. Almost 99% of other channel is cooking salmon like cooking chicken.
Thank you for watching!! (日本語は下にあります！) I got very busy days, so couldn't write a community post like I usually do. But please don't worry!!! I still upload every weekend!! And occasional uploads for Wednesday!! This Teriyaki Salmon video is a Remake version. There is a huge quality difference between the old version and recent videos. (The old version will be deleted within next 24 hours) So I needed to do this to equalize the quality of the videos in the channel. But the recipe itself is also brushed up!!! I hope you will try this very soon!! Get inspired with CHEF'S LABO!! I'll see you in the next one!!! P.S. Thank you for your comment as always!!!! I couldn't keep going without your warm words. Thank you for the support!!!! It really is supporting me!!!!👍 ご視聴ありがとうございました！！ いつも動画投稿の前日にはコミュニティ機能から記事を投稿するのですが、 最近猛烈に忙しくて、 記事を書く時間がありませんでした💧 でも毎週土曜の動画投稿は変わらず継続するので、ご安心下さいね！👍 あと余裕があれば、たまに水曜日にも投稿する時があるかもしれません！ 今回の照り焼きサーモンはリメイク動画です！ 前の動画を作ったのは結構前で、 最近の動画とのクオリティの差が激しいので、 レシピ自体も含めて、作り直すことにしました！！ (旧バージョンは24時間以内に非公開にします) 今回のレシピもめちゃくちゃ美味しいので、 是非実際に作ってみて下さいね！ コメントもお待ちしてます！！ 日本人の方からのコメントは特に嬉しいので、 お気軽に残してくれると嬉しいです！！ それではまた、次の動画でお会いしましょう！！
Thank you for the recipe ❤️, I need to buy salmon so I can try this! Also love the music, very cheery, peaceful and upbeat. Feels like in a cafe while watching this !
Oh... Using baking paper is great tip. Thanks to detailed instructions, all recipe I tried has been incredibly successful.(especially chasiu!) and I will try this recipe next week. Thank you.
Welcome back 신미애!! Thank you for an another comment!! I'm glad that you tried many of my recipes, and happy about it!! This one is an another great stuff. Hope you will like it👍😉
i normally dont do seafood but you may have changed my mind with this one ,excellent presentation and have loved you cooking outside with a camp cooker ,well done Sir ,Kudos.
I clicked as soon as I saw you've uploaded another video and once again it's another great recipe! I especially liked the idea of starting from a cold pan with baking paper to avoid sticking while still getting some crispy skin. Brilliant! Thanks once again, chef!
Thank you for the comment Knavt!! Yeah it's a pretty ordinary apartment. But I am always learning how to make it look better. I'm glad that you liked it👍☺️
Hi. I really learn a lot from your videos. simple tips but great results! I think my cooking skills are becoming like a pro. May i know also where do you get the BGM music? you said its a pre installed tune but may i know where? maybe ill get some clues cause it sounds cheerful. Thanks and Hope you do more videos! 😁
Hi Carl S.!! One of the editing app that I use to pick some music is called "VLLO" It has red back ground and a picture of a fish in the middle. It's also a pretty good editing app too!! Other major sources are the UA-cam official audio library, and this site→ artlist.io Thanks for the comment👍😉
This is beautifully done !! Thank you for the tips using “baking” paper and cook when the meat is at room temperature. (Is Parchment paper .. same as baking paper?)
Hi Pisut!!! Good timing!! I'm just editing on that as part of the "Reuse kombu series" You will see it on tomorrow !! (Unless I couldn't finish on tonight 😅) Stay tuned!!👍😉
Awesome channel, super underrated! Keep up the awesome work! Love the tips you give! I was watching you make the sauce and was asking myself "why doesn't he add the soy from the beginning? The question was quickly answered!
Hi Kevin! Ryorishu=Sake is like Wine. Mirin is like sugar. So both not gonna be the replacement for each other. Please check the description! There is a FAQ section too👍 Thank you for the comment😊
Tried this today, it came out very good! (although I only had mirin fu, but will upgrade to hon mirin now that I know the difference) In the past, I've seen similar recipes that reduced the sauce instead of using starch to thicken it, I assume you do it this way because boiling it for that long will make the soy sauce lose flavor?
Hi MisterNightfish!! Reducing method isn't wrong. Just a different philosophy😉 I like the fresh soy sauce aroma and flavour which is gone if you boil for long time. But if you boil and reduce it, the taste will be intense, and it is also good for some recipes. You know? It's just like cooking steaks rare or medium. People have different favourite😎 So you can try both way, and see which one you prefer😉👍
Thank you for your effort! One question: Is It okay to prepare the sauce in advice ad put it in the fridge? Will It loose top much taste/nutrition? Also Could you male a video with a 20 minute recipe for a Quick meal After work? Sorry, I ended up asking 3 questions instead.
Hi Giulio!! You can keep the sauce in a fridge up to a week👍 No worries. Not sure about the nutrition, but taste still almost the same. I got easy simple stir fry recipe coming on this weekend. So stay tune my friend!!😉👍
I just missed this by few hours, some kind of coincidence because I cooked salmon around the time this video was probably premiering. Anyway, the dish looked appetizing as always and will be on my collection of recipes lol.
Feel like I always come to say this, but its never enough: I LOVE THIS CHANNEL Perfect tips, easy to follow, great insights that allow for one to experiment on dishes, its just perfect. Thank you so much for existing!!!
I realized I can simplify the steps (might not be the most tasty) by isolating the sake out of the sauce step, and then add the sake and steam it after the skin is cooked (the 1 min after the flip part), then the rest is the same. This way sake is cooked for 2 mins and the sauce is 1min.
Hi Chef.. Love all your tips and recipes I wish to know what is the best substitute for mirin and sake.. as a Muslim I cant use ingredient that may contain alcohol Best Regards Muslim fan of yours 🙂
Thank you for offering Phương Huy!! But UA-cam is no longer accepting language translation from viewers. It's because they got so many spam. And they prohibited last year. But thank you for asking!!👍😉
📖PRINT RECIPE: onl.la/KxDBmt3
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
The best one I have tried. All others missed a lot of crucial steps, and they don't know how to cook salmon. Almost 99% of other channel is cooking salmon like cooking chicken.
Thank you for watching!!
(日本語は下にあります！)
I got very busy days,
so couldn't write a community post like I usually do.
But please don't worry!!!
I still upload every weekend!!
And occasional uploads for Wednesday!!
This Teriyaki Salmon video is a Remake version.
There is a huge quality difference between
the old version and recent videos.
(The old version will be deleted within next 24 hours)
So I needed to do this to equalize the quality
of the videos in the channel.
But the recipe itself is also brushed up!!!
I hope you will try this very soon!!
Get inspired with CHEF'S LABO!!
I'll see you in the next one!!!
P.S.
Thank you for your comment as always!!!!
I couldn't keep going without your warm words.
Thank you for the support!!!!
It really is supporting me!!!!👍
ご視聴ありがとうございました！！
いつも動画投稿の前日にはコミュニティ機能から記事を投稿するのですが、
最近猛烈に忙しくて、
記事を書く時間がありませんでした💧
でも毎週土曜の動画投稿は変わらず継続するので、ご安心下さいね！👍
あと余裕があれば、たまに水曜日にも投稿する時があるかもしれません！
今回の照り焼きサーモンはリメイク動画です！
前の動画を作ったのは結構前で、
最近の動画とのクオリティの差が激しいので、
レシピ自体も含めて、作り直すことにしました！！
(旧バージョンは24時間以内に非公開にします)
今回のレシピもめちゃくちゃ美味しいので、
是非実際に作ってみて下さいね！
コメントもお待ちしてます！！
日本人の方からのコメントは特に嬉しいので、
お気軽に残してくれると嬉しいです！！
それではまた、次の動画でお会いしましょう！！
Made this today and it was meccha oishikatta :) Lots of nice little touches that make all the difference. It was the best salmon I've ever made.
No worries Jere!!
I'm glad that you liked it😉👍
Looks delicious as always. Can’t wait to give it a try. Thanks for sharing this amazing recipe ❤
this dish is simply gorgeous and elegant :"D
Thank you wulan!!
It taste quite good!!
SO hope you will try soon 👍😉
Thank you for the recipe ❤️, I need to buy salmon so I can try this!
Also love the music, very cheery, peaceful and upbeat. Feels like in a cafe while watching this !
Thank you for the comment acebear_q!!!
I quite like this tune too!!!
hope you will try the recipe soon 👍😉
Good to see Japanese food recipe prepared by someone lives in AU. That means I can find all the ingredients in the video! Thank you for the video!
Oh... Using baking paper is great tip.
Thanks to detailed instructions, all recipe I tried has been incredibly successful.(especially chasiu!) and I will try this recipe next week. Thank you.
Welcome back 신미애!!
Thank you for an another comment!!
I'm glad that you tried many of my recipes, and happy about it!!
This one is an another great stuff.
Hope you will like it👍😉
i normally dont do seafood but you may have changed my mind with this one ,excellent presentation and have loved you cooking outside with a camp cooker ,well done Sir ,Kudos.
Another master piece from the 5 star Michelin chef Taku!! Thank you Master!
Welcome back Kenneth!!
Thank you for an another comment!!👍😉
Another recipe i’m excited to try !!!!
I clicked as soon as I saw you've uploaded another video and once again it's another great recipe! I especially liked the idea of starting from a cold pan with baking paper to avoid sticking while still getting some crispy skin. Brilliant! Thanks once again, chef!
It is an amazing trick. I have not cooked salmon any other way since I first saw this. Everyone raves about the crispy skin.
Welcome back Anton G!!
Yeah this baking paper method can be used for lot of things!!
I'm glad that I could inspire you!! 👍😉
Welcome back Desii!!
Yeah it's quite nice trick!!
And you can cook other fishes too👍😉
@@CHEFSLABO thankyou chef. I hope you and your family are staying safe in Sydney with lockdown and the growing COVID cases.
I try this at home and it’s unbelievable delicious.Thank you for your recipe.
No worries Phanop!!
I am so happy to hear that you were happy about the recipe!!
Thanks for leaving me a comment😉👍
I’m not good at cooking. But I cooked salmon by your techniques and it’s really good!! ありがとうございます。
No worries sutassa!!!
You can be a better cook with me👍
Come to me anytime!!
I'll always show you how to do it my friend😉
コメントありがとう！！
I love this music!!! makes your videos seem happier!
Thanks Liana!!!
Yeah I quite like this tune too👍
Glad you mentioned it 😉
What a nice channel. Your dishes are beautiful.
But, i'm more amazed by your cooking place. What a view.
Thank you for the comment Knavt!!
Yeah it's a pretty ordinary apartment.
But I am always learning how to make it look better.
I'm glad that you liked it👍☺️
Thanks you very much.
Thank you for the great video, your video is very informative and is very thoughtful for your audience. Please keep up the good work
翻訳が少し機械的な感じがしますが😂😂 韓国語字幕まで追加してくださって本当に感謝していますいつも良い映像と立派な料理と料理の腕前を見ながら勉強しています ありがとうございます 😁😁👍
준야호さん
コメントありがとうございます！
Google translateで英語を翻訳しただけなので
確かに機械的かもしれません😅
それでもお役に立てて良かったです！！👍😉
This is the first time I see that frying with paper trick.
Thank you chef as always ありがとうがざいます🙏
No worries Enggar 123!!
コメントありがとうございます!!👍😉
かんぺき！！！いつも することについて 理由を説明してくれてどうもありがとうございました！！深く 分かりますので、忘れません。🙇🏼🎌
Umiki Kuribaさん
コメントありがとうございます!!
お役に立てて本当に良かったです👍😉
It looks... so good
Thank you HikariAlien!!👍😉
Hi. I really learn a lot from your videos. simple tips but great results! I think my cooking skills are becoming like a pro. May i know also where do you get the BGM music? you said its a pre installed tune but may i know where? maybe ill get some clues cause it sounds cheerful. Thanks and Hope you do more videos! 😁
Hi Carl S.!!
One of the editing app that I use to pick some music is called "VLLO"
It has red back ground and a picture of a fish in the middle.
It's also a pretty good editing app too!!
Other major sources are the UA-cam official audio library,
and this site→ artlist.io
Thanks for the comment👍😉
All your recipes are gorgeous. Damn !
This is beautifully done !! Thank you for the tips using “baking” paper and cook when the meat is at room temperature. (Is Parchment paper .. same as baking paper?)
Welcome back sam kong!!!
Yes it's same as parchment paper !!
Appreciate for your comment as always👍😉
Yum yum! My mouth!!
Hi Bear Geran!!
Thank you for the comment👍😉
Hi chef ! Someday can you show us a recipe with Ponzu sauce ? Thanks a lot !
Hi Shinseiki!!
I put your request on the queue!!!
I might make Ponzu as the sauce for the future videos!!
Please stay tuned 👍😉
Thank you for recipe you can made (ふりかけ) Furikake ?
Hi Pisut!!!
Good timing!! I'm just editing on that as part of the "Reuse kombu series"
You will see it on tomorrow !! (Unless I couldn't finish on tonight 😅)
Stay tuned!!👍😉
Awesome channel, super underrated! Keep up the awesome work! Love the tips you give! I was watching you make the sauce and was asking myself "why doesn't he add the soy from the beginning? The question was quickly answered!
No worries João!!
Come to me anytime my friend!!
I'll always cook for you 👍😉
Hi Chef, is Ryorishu and Hon Mirin the same?
Should I Use Ryorishu (as a sake) + Hon Mirin
or
Sake + Ryorishu (as a mirin)
?
Hi Kevin!
Ryorishu=Sake is like Wine.
Mirin is like sugar.
So both not gonna be the replacement for each other.
Please check the description!
There is a FAQ section too👍
Thank you for the comment😊
Can you do an udon recipe?
Hi Thomas!!
I put your request in the queue!
I'll be while, but I'll do yours once I get there👍😉
To make the Teriyaki sauce thicker do you just add a little more corn flour?
Excellent recipe again!
Hi Lukeyw24!!
Yes just add more corn flour to make it thicker my friend👍😉
Chef, what you recommend to replace the alchohol ?
Hi Rustika!!
Please check the description!
There is a FAQ section!👍
Thank you for the comment😊
@@CHEFSLABO ありがとうございます
Tried this today, it came out very good! (although I only had mirin fu, but will upgrade to hon mirin now that I know the difference) In the past, I've seen similar recipes that reduced the sauce instead of using starch to thicken it, I assume you do it this way because boiling it for that long will make the soy sauce lose flavor?
Hi MisterNightfish!!
Reducing method isn't wrong. Just a different philosophy😉
I like the fresh soy sauce aroma and flavour which is gone if you boil for long time.
But if you boil and reduce it, the taste will be intense, and it is also good for some recipes.
You know? It's just like cooking steaks rare or medium.
People have different favourite😎
So you can try both way, and see which one you prefer😉👍
Chef you have no alternative for Kenny kelp or dashi or it's ok if there's nothing
Hi Arnel!!
Please see the description
There is a FAQ section for it
Thank you for the comment!!
Salmon festival in my town, just got 2 sockeye and 2 fillets, perfect timing
Good stuff Carlos!!
Hope you will like it!!
Let me know how it went👍😉
Thank you for your effort! One question: Is It okay to prepare the sauce in advice ad put it in the fridge? Will It loose top much taste/nutrition? Also Could you male a video with a 20 minute recipe for a Quick meal After work? Sorry, I ended up asking 3 questions instead.
Hi Giulio!!
You can keep the sauce in a fridge up to a week👍
No worries. Not sure about the nutrition, but taste still almost the same.
I got easy simple stir fry recipe coming on this weekend.
So stay tune my friend!!😉👍
@@CHEFSLABO Grazie mille!
I just missed this by few hours, some kind of coincidence because I cooked salmon around the time this video was probably premiering. Anyway, the dish looked appetizing as always and will be on my collection of recipes lol.
Welcome back cybersteampunk!
Thank you for the comment as always!!!
Yeah try this next time you cook salmon😉
It's pretty good as always!!👍
In any chance Chef’s labo, do make a Teriyaki chicken in the future????
Hi Hubert Bagtas!!
I already got one for you!!
Here it is!👍😉
ua-cam.com/video/4nRx6e9Mz78/v-deo.html
@@CHEFSLABO a remake of it?? sorry i didn’t say “ a remake Teriyaki chicken in the future.”
I don't have bonito flakes, is it mandatori or is there a substitute?
You can just use kombu then Ryu_No_Me!!
It will still turn out great!!😉👍
@@CHEFSLABO
Alright, thank you very much :)
Feel like I always come to say this, but its never enough: I LOVE THIS CHANNEL
Perfect tips, easy to follow, great insights that allow for one to experiment on dishes, its just perfect. Thank you so much for existing!!!
Thank you for the kind word Nicolas!!
I'm glad to see your comment again 👍😉
I realized I can simplify the steps (might not be the most tasty) by isolating the sake out of the sauce step, and then add the sake and steam it after the skin is cooked (the 1 min after the flip part), then the rest is the same. This way sake is cooked for 2 mins and the sauce is 1min.
Hi Chef..
Love all your tips and recipes
I wish to know what is the best substitute for mirin and sake.. as a Muslim I cant use ingredient that may contain alcohol
Best Regards
Muslim fan of yours 🙂
Hi Mohamad!!
Have a look on the description 😉
There is a FAQ section for you 👍
So that's how to cook the salmon, arigatou sensei
No worries ramadhanisme!!
Comment Arigatou!👍😉
I see that you are using auto trans for your subtitle, I can help you with the Vietnamese sub if you want
Thank you for offering Phương Huy!!
But UA-cam is no longer accepting language translation from viewers.
It's because they got so many spam.
And they prohibited last year.
But thank you for asking!!👍😉
@@CHEFSLABO i'm still a bit mad at YT for removing that feature lol
what if i just buy ready to use teriyaki sauce 😢
Yeah go for it if you want👍
Anime Janai
Dear Santos
Honto no kotosa👍😉
@@CHEFSLABO 😁 fushigi na kimochi