Thank you for such a straightforward recipe. It’s really nice to be able to taste each individual ingredient without an overpowering, gloppy sauce. I’m a vegetarian, not a super strict one, so I enjoyed the rice, vegetables, and sauce, while my children loved the entire dish. Yeah, there were no leftovers. I served with jasmine rice instead of regular short grained sushi because I grabbed the wrong container and didn’t notice until I turned on the rice cooker. Oh well. It added such a lovely aroma and flavor that went really well with the simple teriyaki glaze. I can tell this recipe will be featured regularly in my weeknight dinner lists. Please keep sharing your recipes and good spirits with us!
I'm so glad to hear you and your family enjoyed it! Thank you for taking the time to write such a thoughtful comment. This is pretty easy to turn fully veg by pan-frying thick slices of firm tofu until it's browned on both sides, removing it from the pan and then proceeding with the sauce steps. As for the rice, there are a few dishes (like sushi) which require Japanese rice, but dishes like this, I'm all for mixing it up. 👍🏽
I love this quick, easy, fabulously flavorful recipe, Marc. ❤️ I do a vegetarian version with tofu. I'm so glad you enjoy using broccoli stems. So versatile. For stir fry, I peel and flute them and cut them crosswise into flower-shaped disks which are pretty and remain nicely crunchy. 😊
Thanks for the kind words and for the great idea to flute and cut the broccoli stems. I usually use a flower cutter, but your idea is great for people who don't have them.
😆 Debated on what to call it. Figured stem would be confusing since there are lots of little stems coming off the main stem. The tree terminology seemed to be the most applicable. About the cork, that was a random coincidence. I was setting up the shot and there was a sparkling wine cork sitting on the counter from the night before. If you're going to use them on a regular basis to hold chopsticks, I'd recommend using a hobby knife to slice off a bit of the cork from one side to make it flat so it doesn't roll around.
I love your homemade teriyaki sauce. 👍👍👍😋😋😋Now I'm giving them away to my friends. Are all excited. Tastes great with meat and fish. Or just with vegetables and rice.
Looks so good! Thank you for educating on the proper traditional teriyaki sauce cause I've been told to add grated ginger and mirin while making the teriyaki sauce. I prefer this recipe much better 😄
Thanks Claudine. If you like the taste, you can marinate the chicken in grated ginger before you cook it. That way it will take on the flavor without clouding the sauce. As for mirin, you can read more about my thoughts on that in the written recipe on my site (link in description), but I don't recommend using mirin because it is very hard to find real mirin outside of Japan.
Mmmmm!! Looks amazing! Can't wait to make it. I've been buying this, and decided to try and make it myself. Thank you for your authentic recipe and video. You have great positive energy. Enjoying your style.
Thanks, and welcome to the channel! I usually mix the soy sauce, sake, and sugar in advance and just keep it in a squeeze bottle in the fridge. This makes it super easy to make chicken teriyaki (or a bunch of other dishes that use the sauce) anytime.
@@NoRecipes It was delicious! Thanks for the recipe. I also love your recent shiozake recipe. Made the whole breakfast set, which was amazing. But I loved the salmon so much, I now try keep a couple stocked in the freezer for an easy meal once a week (sometimes more).
Matsumoto Sensei! That looked better than any Teriyaki bowl I ever had around here! haha And, your camera work is soooo pro! (Well duh, you are a pro, after all. haha) Aaaand, that's a niiiiice Damascus steel blade you got there, eh? Wow!
Tried this today and it's so delicious! Thank you soooooo much!! Just want to know if I want to double the serving size, should I double the amount of sake, sugar and soy sauce or just the sake only? 😅
You're welcome, I'm so glad to hear you enjoyed it! Yes, if you double the serving size, you'll probably want to double the amount of all of the sauce ingredients as well. This will ensure you have enough sauce to drizzle on the extra rice you serve it with. 😉
Wow! This looks so delicious I can definitely make this recipe I love vegtables. I don't have black sesame seeds but I do have the toasted one is that ok to use?
Thanks Leslie! I hope you enjoy it. Yep, toasted white sesame seeds will work fine too. It's more a garnish than a flavor thing so you could skip it too.
Do you not have to boil the chicken meat or put it in lemon juice to get rid of its smell? I really like this recipe because you didn’t use the pre-made sauce! Thanks for the great video!
You're welcome! If you are using fresh chicken it shouldn't have a smell. Boiling the chicken first will overcook it and make it dry. As for lemon, it would add a sour taste which is not how teriyaki should taste.
Hi Xiomara, the chickens here are a little different than the ones found in the US. Japanese people prefer thigh meat to breast meat, so the thighs are huge and the breasts are very small. The meat also tends to be more pink in color and the fat more yellow.
Sake is added to the sauce for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ua-cam.com/video/C2p6MN4EVeA/v-deo.html BTW, you should know that soy sauce also contains around 2% alcohol (as most fermented foods). Even yeast leavened bread contains alcohol before it's baked.
Hi Jessica, you can also click the link in the description for a more detailed written recipe that includes information on specific ingredients and potential substitutions. I also have a series of videos explaining why sake is so important in Japanese cuisine: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
Thanks Dio! You can always get more details about ingredients (and suggested substitutes) over on my website where I give a more detailed description of each one. The link is always in the description. In the case of sake, it can be substituted with mirin, but you'll need to reduce the amount of sugar.
Thanks! I'm sure someone's thought of this before, but I was setting up this shot when I saw a cork sitting on the counter from the night before and I figured "why not?" If you plan to use it on a regular basis, I'd recommend using a hobby knife to slice off one side of the cork so it will sit flat without rolling around (it's also a little too tall as-is).
Thanks Anjali, I usually salt my chicken if I'm using whole cuts, but because this chicken is cut into bite-sized pieces it has more surface area for the sauce to stick to and it ends up too salty if you season it first.
I love yakitori and teriyaki (beef is my favourite) - but my teriyaki sauce always turns out bitter. I would love to know the technique to stop or prevent this happening?
Hi Leigh, there are two possibilities I can think of here. The first is that the sugar in the sauce can burn if cooked too long. You want the sauce to thicken and caramelize, but you don't want to reduce it so much that the sugar burns and starts to smell acrid. The second possibility is based on some previous feedback I've gotten from people who found that the sake they were using tasted bitter. I've never had this problem but when they bought a different brand of sake it fixed the problem.
Go check out this video (and subsequent episodes): ua-cam.com/video/C2p6MN4EVeA/v-deo.html it will explain everything you need to know about cooking with sake.
Check out this article explaining what sake is and how to use it: norecipes.com/what-is-sake/ There is a suggestion at the end for substituting. I used to think that wine was the same as sake, but it really isn't anything like it. Now my food tastes like the restaurant!
White wine is a terrible substitute for sake, have a look at the article @kathcares linked to for an explanation. There's no perfect substitute for sake, but the closest thing would be water with a pinch of MSG.
Hi Jeffrey, I use evaporated cane sugar. It's a less refined version of sugar that has more minerals and flavor, but regular granulated sugar works fine.
Boil the veggies? No, no, no... parboil to keep them crunchy. Also I like a little bit of ginger in the sauce to spice it up but other than that purrfect :)
The word is a portmanteau of "partial" and "boil" and is not a separate process from boiling. The implication is that it's undercooked and will potentially be cooked again (like par boiling pasta before putting it in a lasagna and baking it). Since this broccoli is intended to be eaten without cooking it again, "boiling" is the correct description. BTW I only cook my broccoli for about 30 seconds so it is plenty crunchy. Glad you enjoyed the chicken.
Thanks Insyirah. The alcohol in the sake burns off when you boil the sauce. If you're allowed to consume soy sauce or miso (both of which contains some alcohol before it's cooked), I think it should be okay? You can check out this video for an explanation of why sake is used in Japanese cooking: ua-cam.com/video/C2p6MN4EVeA/v-deo.html I haven't found a good substitute that has a similar flavor, but MSG will give you the umami.
Question: I’ve seen this in many recipients, 2tbsp of x, 2tbsp of y, 1tbsp of z, 1/4cup of W. ... Why not just say 4tbsp of W? The others are in tbsp? 😅
1/4 cup = 4 tablespoons. If you don't have US measuring cups you can measure it in tablespoons, but for people who have US measuring cups (most people in the US), it's a lot easier to just measure out 1/4 cup.
Hi marc, i looked into your chicken teriyaki 3 yrs ago and your 2 month ago teriyaki bowl, i made it today for our dinner and team it up with cabbage.coleslaw. glad i checked it frm you. Your hairstyle now suits you more than before 😀 . Thanks for this recipe. Your preparation is much more easy!. Thanks!
Hi Judy, I'm glad to hear you enjoyed it! I think that original teriyaki video was the first video I posted to UA-cam since I got serious about doing this. 😆
Thank you for such a straightforward recipe. It’s really nice to be able to taste each individual ingredient without an overpowering, gloppy sauce. I’m a vegetarian, not a super strict one, so I enjoyed the rice, vegetables, and sauce, while my children loved the entire dish. Yeah, there were no leftovers.
I served with jasmine rice instead of regular short grained sushi because I grabbed the wrong container and didn’t notice until I turned on the rice cooker. Oh well. It added such a lovely aroma and flavor that went really well with the simple teriyaki glaze. I can tell this recipe will be featured regularly in my weeknight dinner lists. Please keep sharing your recipes and good spirits with us!
I'm so glad to hear you and your family enjoyed it! Thank you for taking the time to write such a thoughtful comment. This is pretty easy to turn fully veg by pan-frying thick slices of firm tofu until it's browned on both sides, removing it from the pan and then proceeding with the sauce steps. As for the rice, there are a few dishes (like sushi) which require Japanese rice, but dishes like this, I'm all for mixing it up. 👍🏽
I love this quick, easy, fabulously flavorful recipe, Marc. ❤️ I do a vegetarian version with tofu.
I'm so glad you enjoy using broccoli stems. So versatile. For stir fry, I peel and flute them and cut them crosswise into flower-shaped disks which are pretty and remain nicely crunchy. 😊
Thanks for the kind words and for the great idea to flute and cut the broccoli stems. I usually use a flower cutter, but your idea is great for people who don't have them.
that's some pretty looking teriyaki bowl!
Thanks!
It's soooo yummy‼️
I love chicken teriyaki😆 Thank you for sharing👍 Have a wonderful day✨✨✨
Thanks! It's a great comfort food😀 I hope you have a great week ahead!
Chicken terriyaki bowl, I can’t say no to this delicious recipe , you made it really yummy, thanks for sharing with us dear friend
You're welcome Maridel!
Hello
One of my favorites I always come back to
Thanks! I'm happy to hear you've been enjoying this!
Gonna use this recipe to make my lunch box to bring to work 😍
It makes a great bento! Hope you enjoy it!
Thanks for sharing this awesome recipe.
My pleasure 😊
Hello
Your videos calm my anxiety, just like how you talk and stuff makes me feel safe, so thank you for existing
Thanks Madison, your comment made my day 😄 I hope you're having a good week!
A great recipe for a mid-week meal. The video was perfect. Thanks so much, Marc!
Thanks Mora!
Simple and delicious
Thanks👍🏽
The trunk? Haha I like that. I also like your wine cork chopstick holder! Gonna steal that idea
😆 Debated on what to call it. Figured stem would be confusing since there are lots of little stems coming off the main stem. The tree terminology seemed to be the most applicable. About the cork, that was a random coincidence. I was setting up the shot and there was a sparkling wine cork sitting on the counter from the night before. If you're going to use them on a regular basis to hold chopsticks, I'd recommend using a hobby knife to slice off a bit of the cork from one side to make it flat so it doesn't roll around.
@@NoRecipes Ah good tip! Thanks!
Hi
Yummy chicken recipe it looks so delicious and mouth watering Thank you for sharing your recipe.
You're welcome, and thanks for the kind words!
Great teriyaki sauce!!! Love it!!!
Thanks Ruben, glad to hear you enjoyed it!
This is 飯テロ...
So hungry but can’t stop binging your videos
Wow, thank you! I hope you're getting some good ideas for things to cook next week 😉
Wow delicious.....Big like 255👍👍👍👍👍👍👍👍👍👍👍👍👍👍 Stay connected my friend .
Thanks!
I love your homemade teriyaki sauce. 👍👍👍😋😋😋Now I'm giving them away to my friends. Are all excited. Tastes great with meat and fish. Or just with vegetables and rice.
Thanks Petzi! Glad you and your friends are enjoying it. So much better than the store-bought stuff IMHO.
Looks so good! Thank you for educating on the proper traditional teriyaki sauce cause I've been told to add grated ginger and mirin while making the teriyaki sauce. I prefer this recipe much better 😄
Thanks Claudine. If you like the taste, you can marinate the chicken in grated ginger before you cook it. That way it will take on the flavor without clouding the sauce. As for mirin, you can read more about my thoughts on that in the written recipe on my site (link in description), but I don't recommend using mirin because it is very hard to find real mirin outside of Japan.
@@NoRecipes Read the part about the mirin! Ok, I'm gonna try with my cooking sake. Thank you!
Wow! I love your chicken teriyaki. I will try to cook that one day.
Thanks!
Mmmmm!! Looks amazing! Can't wait to make it. I've been buying this, and decided to try and make it myself. Thank you for your authentic recipe and video. You have great positive energy. Enjoying your style.
Thanks, and welcome to the channel! I usually mix the soy sauce, sake, and sugar in advance and just keep it in a squeeze bottle in the fridge. This makes it super easy to make chicken teriyaki (or a bunch of other dishes that use the sauce) anytime.
@@NoRecipes Thank you for the warm welcome! Second time I've received feedback from someone. I like that. Have a beautiful evening. Maria
@@1divaed Thanks! You too😄
It looks very delicious. I'm hungry.💕💕💕💕💕💕💕✨✨✨✨✨
Thank you!😄
Looks delicious
Thanks Ricky!
Domo, im febbi from indonesian, i like ur every recipe in ur every videos, thanks for all ur recipe 🎉
Hi Febby, welcome to the channel! I'm glad to hear you've been enjoying my recipes😀
Hi
Love from india ❤️♥️❤️💕♥️
Thanks!😀
I love your videos, Mark "Mr. Recipes" Matsumoto.
I'm happy to hear it Agustín! Thanks for taking the time to let me know.
Delicious
Thanks!
This dude co-hosts a show on NHK!!! 🙂
Hahaha, yep Bento Expo
I made this today and it was great. Looking forward to trying more of your recipes. ❤️
I'm happy to hear you enjoyed it Arkav! Thanks for taking the time to let me know😀
I know what I’m having for dinner tonight!
Hope you enjoy it!
@@NoRecipes It was delicious! Thanks for the recipe.
I also love your recent shiozake recipe. Made the whole breakfast set, which was amazing. But I loved the salmon so much, I now try keep a couple stocked in the freezer for an easy meal once a week (sometimes more).
@@skeleton608 Glad to hear you enjoyed it, thanks for reporting back! Good call on freezing the salmon to have on hand
Matsumoto Sensei! That looked better than any Teriyaki bowl I ever had around here! haha
And, your camera work is soooo pro! (Well duh, you are a pro, after all. haha)
Aaaand, that's a niiiiice Damascus steel blade you got there, eh? Wow!
😆Thanks! Damascus steel doesn't really effect the cutting edge of the blade too much but I like the look.
@@NoRecipes Indeed, it totally fits your channel!
Tried this today and it's so delicious! Thank you soooooo much!! Just want to know if I want to double the serving size, should I double the amount of sake, sugar and soy sauce or just the sake only? 😅
You're welcome, I'm so glad to hear you enjoyed it! Yes, if you double the serving size, you'll probably want to double the amount of all of the sauce ingredients as well. This will ensure you have enough sauce to drizzle on the extra rice you serve it with. 😉
Thank you sooooo sooo much!! We'll definitely try it again and again and again! 😊😊
Wow! This looks so delicious I can definitely make this recipe I love vegtables. I don't have black sesame seeds but I do have the toasted one is that ok to use?
Thanks Leslie! I hope you enjoy it. Yep, toasted white sesame seeds will work fine too. It's more a garnish than a flavor thing so you could skip it too.
Great meal! 😉
Thanks!
Do you not have to boil the chicken meat or put it in lemon juice to get rid of its smell? I really like this recipe because you didn’t use the pre-made sauce! Thanks for the great video!
You're welcome! If you are using fresh chicken it shouldn't have a smell. Boiling the chicken first will overcook it and make it dry. As for lemon, it would add a sour taste which is not how teriyaki should taste.
Hi amigo that 🍗 looks really healthy meat looks red juice.
Hi Xiomara, the chickens here are a little different than the ones found in the US. Japanese people prefer thigh meat to breast meat, so the thighs are huge and the breasts are very small. The meat also tends to be more pink in color and the fat more yellow.
@@NoRecipes Wooow that's good more real than here in usa I think😀
awesome video, what can you replace the sake with for halal eating? thanks!
Sake is added to the sauce for umami and flavor. You can use MSG as a substitute for the umami, but there is no suitable substitute for the flavor. If you're concerned about the alcohol, it burns off when you cook it. You can watch this to learn more about why sake is so important in Japanese food: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
BTW, you should know that soy sauce also contains around 2% alcohol (as most fermented foods). Even yeast leavened bread contains alcohol before it's baked.
Hi this looks so good but was wondering if I can make it without sake? Can I replace it with something?
Hi Jessica, you can also click the link in the description for a more detailed written recipe that includes information on specific ingredients and potential substitutions. I also have a series of videos explaining why sake is so important in Japanese cuisine: ua-cam.com/video/C2p6MN4EVeA/v-deo.html
Great video! Thank you! Is there a good alternative to using Sake?
Thanks Dio! You can always get more details about ingredients (and suggested substitutes) over on my website where I give a more detailed description of each one. The link is always in the description. In the case of sake, it can be substituted with mirin, but you'll need to reduce the amount of sugar.
I realize that this wasn’t the point of the video, but I am really digging the idea of using a champagne cork as a chopstick rest!
Thanks! I'm sure someone's thought of this before, but I was setting up this shot when I saw a cork sitting on the counter from the night before and I figured "why not?" If you plan to use it on a regular basis, I'd recommend using a hobby knife to slice off one side of the cork so it will sit flat without rolling around (it's also a little too tall as-is).
@@NoRecipes I’m not going to ask about the night before!
@@DavidFSloneEsq 😆 Well it was just one cork...
It looks really nice, but shouldn't we season the chicken?
Thanks Anjali, I usually salt my chicken if I'm using whole cuts, but because this chicken is cut into bite-sized pieces it has more surface area for the sauce to stick to and it ends up too salty if you season it first.
Oiishi, ne? Could use an onsen egg or two, though.
Onsen tamago makes everything better😂
I love yakitori and teriyaki (beef is my favourite) - but my teriyaki sauce always turns out bitter. I would love to know the technique to stop or prevent this happening?
Hi Leigh, there are two possibilities I can think of here. The first is that the sugar in the sauce can burn if cooked too long. You want the sauce to thicken and caramelize, but you don't want to reduce it so much that the sugar burns and starts to smell acrid. The second possibility is based on some previous feedback I've gotten from people who found that the sake they were using tasted bitter. I've never had this problem but when they bought a different brand of sake it fixed the problem.
Does it matter what sort of Sake to get, I see lots of different types like Dry, Draft, Plum, Sparkling etc?
Go check out this video (and subsequent episodes): ua-cam.com/video/C2p6MN4EVeA/v-deo.html it will explain everything you need to know about cooking with sake.
Sakie??? Give me a good substitute…what type white wine is similar to sakie?
Check out this article explaining what sake is and how to use it: norecipes.com/what-is-sake/ There is a suggestion at the end for substituting. I used to think that wine was the same as sake, but it really isn't anything like it. Now my food tastes like the restaurant!
White wine is a terrible substitute for sake, have a look at the article @kathcares linked to for an explanation. There's no perfect substitute for sake, but the closest thing would be water with a pinch of MSG.
What kind of sugar do you use in this recipe? I notice that is is light brown in color. Is this the same sugar that you use in all your recipes?
Hi Jeffrey, I use evaporated cane sugar. It's a less refined version of sugar that has more minerals and flavor, but regular granulated sugar works fine.
Boil the veggies? No, no, no... parboil to keep them crunchy. Also I like a little bit of ginger in the sauce to spice it up but other than that purrfect :)
The word is a portmanteau of "partial" and "boil" and is not a separate process from boiling. The implication is that it's undercooked and will potentially be cooked again (like par boiling pasta before putting it in a lasagna and baking it). Since this broccoli is intended to be eaten without cooking it again, "boiling" is the correct description. BTW I only cook my broccoli for about 30 seconds so it is plenty crunchy. Glad you enjoyed the chicken.
Cab I use the sauce with ground beef?
Here's a recipe for teriyaki Hamburg steak, which is made with ground beef: ua-cam.com/video/pmjIyxvy3W4/v-deo.html
This looks good.. but as a muslim I dont consume alcohol. Do u have any suggestion what can I replace the sake with?
Thanks Insyirah. The alcohol in the sake burns off when you boil the sauce. If you're allowed to consume soy sauce or miso (both of which contains some alcohol before it's cooked), I think it should be okay? You can check out this video for an explanation of why sake is used in Japanese cooking: ua-cam.com/video/C2p6MN4EVeA/v-deo.html I haven't found a good substitute that has a similar flavor, but MSG will give you the umami.
Question: I’ve seen this in many recipients, 2tbsp of x, 2tbsp of y, 1tbsp of z, 1/4cup of W. ... Why not just say 4tbsp of W? The others are in tbsp? 😅
1/4 cup = 4 tablespoons. If you don't have US measuring cups you can measure it in tablespoons, but for people who have US measuring cups (most people in the US), it's a lot easier to just measure out 1/4 cup.
Could I eat this eveyday?
If you're asking for permission, then sure!
@@NoRecipes hahaha, perfect ! Seems that I really only enjoy teriyaki chicken and miso chicken
Why did you have to say percolate like that ?
How else would you say it?
Hi marc, i looked into your chicken teriyaki 3 yrs ago and your 2 month ago teriyaki bowl, i made it today for our dinner and team it up with cabbage.coleslaw. glad i checked it frm you. Your hairstyle now suits you more than before 😀 . Thanks for this recipe. Your preparation is much more easy!. Thanks!
Hi Judy, I'm glad to hear you enjoyed it! I think that original teriyaki video was the first video I posted to UA-cam since I got serious about doing this. 😆
Looks delicious
Thanks Nasrin!