Hey friends! A tip from someone who's worked in a Japanese kitchen: remember those bones he removed from the chicken thighs? Chicken bones/carcass can be roasted, then you can make a stock, and reduce it down to include in the teriyaki sauce. You can add all the teriyaki ingredients to the pot once it's simmered down, then reduce until thickened and strain out the solids. The cartilage from chicken scraps provides gelatin, which means you can skip the starch, and the extra savory chicken flavor will be included in the final sauce.
Japan: soy sauce, sake, mirin, ginger, sesame. Chinese: soy sauce, hsiaoxing cooking wine, rice vinegar, garlic, sesame oil. Korean: soy sauce, gochujang 🌶️, garlic, sesame. Thailand: soy sauce, fish sauce, chili 🌶️, garlic, shallot. Indonesia: sweet soy sauce, sambal chili 🌶️, garlic, shallot. You can imagine the journey of taste. As the geography from north cooler going south warmer climate, the taste is moving from dry fragrant to more spicy and sweet.
@@Sk1tz092 hell yeah lmao MSG is underrated and people still think it's unhealthy. The reason people say its bad for you is based on a mix of racial discrimination against asian restaurants in the past and the fact that it is a salt, which can actually cause the "MSG headache" in large enough amounts.
I am visiting from Japan. Mirin and sake are fine as long as they are real and do not contain salt. And sake, preferably sweet rather than dry. Sugar is commonly white sugar in Japan, but other sugars should be fine. You will enjoy the difference in flavour. Comment made using the translation function. Sorry if it was difficult to convey.
Yeah if you use mirin with salt, the dish turns out to be VERY salty and tasted horrible. From my experience, the best way is real mirin and sweet sake. You don't need really much, if not, any sugar with that combination.
I hate finely chopping ginger, so I always use this trick. Next time you're at the store buy several pieces of ginger and freeze it. When it's frozen you can grate it on a micro plane, and you won't have to deal with the fibrous strings.
Ingredients: Soy sauce, Mirin, Sake, sesame seeds, corn starch (Brown sugar optional) Ginger, Garlic, Oil of choice Directions: 1) finely chop garlic and ginger 2) sauté on medium low heat with oil of choice 3) add equal parts soy, mirin, and sake 4) bring to light boil 5) taste and decide whether to add sugar for sweetness 6) add in cornstarch “slurry” (water and cornstarch (spoonful) 7) continue to lightly Boil until you reach your desired thickness 8) add sesame seeds.
@Kevin Avrillian You're going to want a neutral oil if you're using this recipe - vegetable is a safe bet. However, I've found a half-and-half of vegetable and toasted Sesame oil to work wonders. The Sesame oil really adds another level of flavour.
One secret I learned from a chef in Japan is to take a couple of tablespoons of sesame seeds and slightly crush them in a mortar. Crush them just enough for the skins to come off. Add them to the food about 30 seconds before it's done. The aromatics and flavor of the sesame seeds are amazing then. You can do the same thing when adding sesame seeds to sushi. It adds so much flavor that you will want it like that every time.
Love that you often teach in ratios, that's way better for actual practice and memorization than just repeating recipes verbatim always turning to a cookbook or online guide
Edit* Made it tonight , my sauce looked identical to yours and was fantastic , I added 2 tsp sugar and now have a nice jar of perfect teriyaki sauce in the fridge and you're right , it was super easy, I'll never buy teriyaki bottled sauce again, so thanks for that. I dry brined seasoned skinless/boneless thighs for 7-8 hours then made them in the air fryer and they were super crispy and cooked perfectly in no time. I also did broccoli and mushrooms in the air fryer in some of the chicken fat I collected. after a quick dunk for the thighs in the sauce , I served it all over rice and it was fantastic. I'm a teriyaki pro thanks to you.
I've been watching cooking videos since I was a kid in the 90s and I've been in the restaurant industry for 20 years. This is the best, most approachable yet informative format I have ever seen. The atmosphere of a classic loft definitely adds a bit of goodness. Very well done. Subscribed and can't wait to dive in to more videos.
Thank you so much for this recipe! I just made it tonight and my wife and I LOVED IT! Definitely a crowd pleaser. I'll definitely be making more of your recipes!
@@myname-mz3lo Don't expect societal contributions from a UA-cam comments section. Also PSA: Don't use Unagi, its wayyy too sweet. Especially for an already sweet sauce, please don't ruin your Teriyaki Chicken.
you are still one of my faves after so long. I like how you breakdown the recipes and how you work at making the meal as authentic as possible. I appreciate you man. Thank you for this video.
The fact that guy is so humble about cooking rice tells me how good of a cook he is… Really enjoyed the recipe, instructions, presentation, and set. Well done, new subscriber!
@@thatoneactualdude True, they can produce some really amazing results. But I have a small kitchen, so I don’t have space for extra devices. I do pretty much everything on my stove.
just wanted to make a small, but important, note about the rice. If you're using fortified rice you shouldn't be washing it, as the way rice is fortified is basically them dusting the rice with the vitamins, so if you wash the rice you wash off the fortification. So for your method it would probably be best to mention to use unfortified rice.
@@RickardApps nah maybe 1-2 tablespoons honey, 3 tablespoons water and its hard to measure but u just fill a really small cup with soy sauce (i dont use as a thicc sauce as in the video, rather splash it over my stuff in the pan) so i would say about 10%water in the combo and 90% soysauce
I can't stress enough how helpful rinsing rice is...also Thank You! For telling people they need to use less water to a 1 for 1 ratio after soaking/rinsing the rice. I've seen so many cooking videos never say or explain that, so props to you 10 fold for that!!!
Uh, here's the thing. It's not the same for all rices. I first used jasmine rice with his 1:1 ratio after very well washing the rice in water. It flat wasn't cooked through. Grainy, crunchy and just bad. I've been cooking rice for 20 years and it always comes out fine. Thought I'd try his 1:1 as I'd never tried that and for me it was a fail. YMMV.
@@asm2mk For basic white rice, I use the method that was universally used around the world for thousands of years before 1955... water and rice in a pot. Bring to simmer, cover, cook until there's no liquid in the bottom, let it sit a while, fluff with fork. How much water depends on the type of rice. I use an All Clad rice pot, but any pot that has a larger height to base ratio is fine.
washing rice it will make it fluffy, but sometimes you want it sticky. For unwashed rice 1 cup rice in 2 cups water 15 minutes in a corel (something not plastic) bowl in a microwave is awesome. Many friends I taught gave up their rice cookers. Teriykai is awesome, everybody loves it. Thank you Pro Home Cooks. Never made it myself, but just added it to my bucket list.
Finally someone who isnt afraid to utulize the fat! No need to overdo the fat, but removing as much fat as possible limits the flavours of the dish greatly.
Lived in Japan for 3 years and went to low end joints, mid level restraunts, and high level teriyaki specific restraunts. At the lowest level it is grossly sweet. At the highest level there is sweetness, but nuanced. It's very light. It's a kiss on fantastic chicken. (or other protein or even veg.) The best places have sugar, but really tame it. It an accent that is not dominant. 35 years of cooking Japanese it's 3 ingredients. Shoyu, sake, then sweet taste balance with mirin. Reduce slightly, taste, rebalance and off heat. Then apply to product last min for some carmalization and off. It's a practice practice practice thing. Like all good cooking.
Good info. Mike's recipe in the video had me wondering about the ratios, especially the soy sauce. For a Middle American most familiar with regular Kikkoman soy sauce, I'd be worried about the final product being too salty. And I LIKE salty things. Since there's so much variation in brands and styles of Miren, Shoyu, Sake, etc. tasting as you go is vital. I'd be tempted to use a low sodium soy sauce, and maybe kick it up with a little dab of miso and honey.
@@LifebyMikeG It's even better to marinate it in those three basic ingredients, maybe with some sweetness. Then grill it over an open flame, and you get a nice little smoke ring. You can use the rest of the marinade and thicken it to make a nice sauce to glaze the chicken after.
I followed the recipe, measurements and all, and let me tell you this Teriyaki sauce is super salty! Whoa. I highly recommend adding sugar of some sort to cut down the saltiness. I used 5 Tbsp of Agave Nectar because I wanted to keep the sweetness very low on the glycemic index and it worked out lovely!
i honestly contend that "dumpling sauce" (soy sauce, rice wine vinegar) is more versatile than teriyaki, add molasis,and garlic to it, and a splash of cooked ramen water, you have a simple basic yakisoba sauce, add some five spice, ginger, white pepper, and chili, to get char siu sauce, add tomato paste, and sugar (or ketchup) and you get katsudon sauce, add mirin and sake then reduce, to get teriyaki sauce, the possibilities of dumpling sauce are endless
@@wooof. you arent the first person to ask, and im almost out (i keep a little bottle on hand in my fridge for various uses.) i guess that means i need to get some kind of editing software and try my hand at it huh?
The Golden ratio of things is called “Ogonhi” in Japanese and there are many. Ogonhi of 4 ingredients of Teriyaki sauce is 2:2:2:1. 2 Soy sauce, 2 Sake, 2 Mirin and 1 Sugar. Does not matter what you use to measure. If I am making a small amount, I use a teaspoon with that ratio. When I am making a bigger batch, I use a ladle or a cup with the ratio.Teriyaki” is a Japanese cooking technique. Teri means lustre or shine and yaki means fry or grill. The sauce is reduced and thickened in the cooking process and it gives the lustre or shine on the ingredients surface. And the teriyaki sauce is not just for Chicken! Teriyaki sauce is used for “Teriyaki salmon” “Buri teriyaki” “Teriyaki meat balls” “Teriyaki Rice Burger” and more. When reducing please stick with it it will thicken this is authentic Japanese Teriyaki sauce Ingredients • 2 tbsp soy sauce • 2 tbsp mirin • 2 tbsp sake • 1 tbsp sugar Instructions • Put all the ingredients into a small sauce pan. • Cook over medium-high heat and stir continuously until all the sugar has dissolved. • Turn the heat down to low and simmer for about 5 minutes to reduce to 70 % and thicken. • Remove from heat and use on whatever dish or store in a jar/container and leave in the fridge.
@@dylan-nguyen I wouldn't call myself obsessed with pot rice. I just have a small kitchen, I don't make rice every day and a rice cooker isn't strictly necessary.
I’ve been trying to be a better home cook for my kids (and cooking honestly turned into my mental safe space) .. I’m so so so picky on cooks/chefs I follow on UA-cam, you really explained each step and gave education and reasoning behind some ingredients which is what I LOVEn .. you might be my new favorite!! just subscribed!
Right on the kitchen is my safe space as well but that tell the kids that;s whats on the table eat or starve the kitchen is now closed well I have gotten pretty good at cooking so they don't complain when Dad cooks.
Hi Chef! I tried your recipe yesterday. I followed it by the book and it turned up a delicious dinner! I used broccoli, cauliflower and portobello mushrooms for veggies. The sauce was to die for! Many thanks for your cooking instructions! Best wishes from Paris.
I've always used an herb planer to grate equal amounts of garlic, ginger & shallot, then with a mortar & pestle and some very coarse sea salt grind it down to an absolute paste then bloom the aromatics & add the equal parts soy/sake/mirin mixture...I sometimes add Thai chilies & Szechuan peppercorns with the aromatics too.
yeah great idea, bring the Umami flavor right out when you roast. I highly recommend it if you use this sauce with salmon which is an excellent combo with cold Sake. Damn I'm hungry now and wouldn't mind a drink to go with it
Made this tonight. Having spent 30+ years in Hawaii, I've had more than my fair share of Teriyaki. What I did differently with the sauce is minor. I used less Mirin. And it was perfect. I am not much for lumpy garlic/ginger in my sauce, so I used a garlic mincer on the garlic, and a microplane on the ginger. I had about 2TBL of each for the recipe. Then after sauteing the garlic/ginger mix for a few minutes, I added the Sake (1 cup), Soy Sauce (1 cup), and Mirin (1/2 cup). Brought it to a boil and let it reduce for about 10 minutes. Then stirred in about 3 TBL of cornstarch slurry, and once it boiled again...it was done. The other thing I like to do with chicken like this is velvet it in a mix of flour, corn starch, S&P, before frying up. Came out perfect. Way better than any off the shelf Teriyaki sauce.
Tried this at home and got a few takeaways to give. Go easy on the ginger, use shitloads of sugar, and if you have it, go for the low-sodium soy sauce. If it reduces a lot, it'll taste even saltier. Don't be scared of adding the corn starch early. Pretty much as soon as it tastes like the sake is cooked off.
I watched this video a couple months ago when it first came out. It's what made me decide to finally get a carbon steel pan. (My go-to pans are cast iron, but they can be a bit heavy and sometimes a pain to clean.) Of course, I purchased my carbon steel pan from Misen. Stupid me, I didn't realize they also sell a non-stick pan and accidentally purchased it. When I received it, I noticed it didn't look quite like yours and then realized my mistake when the 'care instructions' said not to use metal utensils in it and didn't mention anything about seasoning the pan (like I had read in the reviews). The customer support at Misen was great and they helped me exchange the pan with no issues. They even paid for the return shipping. As I type this now, I'm in the 3rd go-around of seasoning the pan. Can't wait to use it. Thanks, Mike!
I bought a cast iron wok because it holds the heat. Throw something in it and the temperature doesn't instantly drop. I bought a carbon wok and never used the cast iron again.
I've followed this video and made your Teriyaki recipe 3 times. By far the best tasting Teriyaki I have ever had. It was the first time I ever deboned anything, it went fairly well. Thanks from Chicago
If i can make a recommendation on the rice cooking. Follow your instructions but instead of 15 minutes make it ten minutes then just turn off the heat and leave it for another 10 minutes. Using a wet towel under the lid creates a really nice seal. I promise you will get perfect rice every time.
The exact details around how long etc. depends on the exact stove you have (gas/electric/convection). So everybody should figure out the exact times on their own. For example in my case my electric stove has a lowest setting which is not that low actually. So I am forced to add a little bit more water as it dries out quicker than I would like it to. Nevertheless, I have followed your instructions and they worked great for me (with a little bit higher water to rice ratio - 1,25 : 1).
@@lyubenkonov1524 Actually it doesnt matter what stove you have. you simply bring the water to a light boil ie when you just start seeing the rice on the edges of the pot jumping , not an aggressive boil. then you turn it to the lowest setting available for ten minutes turn it off wait ten minutes thats it. dont take the lid off at any stage. any stove will give you the exact same result unless it doesnt have a low setting. ive used a myriad of different stoves it makes no difference. if your needing more water then maybe your lid is letting out to much steam. try having a damp towel as a seal between the lid and pot. also heavy based pots work best. i would avoid cheap thin ones
@@eggspanda2475 No it does matter. Electric stoves can have delays and residue heat that lasts for ten or twenty minutes or so. And this residue heat can depend on what kind of electric stove you have. Ceramic ones generally have less of this residue heat and less delays, but the plate and coil ones are full of residue heat and delays, and you'd want to simply turn the heat OFF after the water is ABOUT to boil for many cases, and when you do it is a matter of experience with your stove. The rice will just cook with the residue heat. Induction also wouldn't work, for obvious reasons of heat distribution being discrete rather than continuous, unless you have some expensive high-tech induction stove which most people don't, and professional chefs would rather spend that money on a professional gas stove. And most importantly, there is no single way to cook rice even with the same stove, because different rice cook differently, depending on many factors such as starch level, size, soaking time etc. So anything that claims to be a 'one method for all' would be just due to sheer ignorance. Hell you don't even add the same amount of water for different kinds of rice (glutinous thai long grained vs Indian basmati) and it even depends on the humidity of your kitchen.
This was great! Served with fresh grilled pineapple , rice and the sautéed broccoli. I added a little brown sugar cuz I overcooked the ginger and garlic a tiny bit. Strained them out then added the sugar and wonderful ❤
After eating Teriyaki for years and always comparing flavor and meat, one thing I have noticed makes the difference. Flame broiled meat (chicken is my preferred) is the best teriyaki hack out there. There was a Vietnamese Teriyaki place in downtown Seattle that flame broiled their meat and they were by far the best in the North West.
Take note of the towel underneath the cutting board... 4:35 That magical damp cloth will provide a great foundation for the cutting board to keep it from sliding xD I never learned this until I worked in a restaurant
Mike, I’ve made this 2 times but both a little different. The first time I made this I used your standard issue kikkoman soy sauce and subbed the sake for rice wine vinegar since I didn’t have any. It was way too salty for me so I had to add a ton of brown sugar to help balance it out. Was alright, but still too salty for my taste. The 2nd time I made it I got sake instead of rice wine vinegar… totally worth it. I used the Gekkeikan standard issue sake ($8-10 for 1.5L). I subbed the standard issue kikkoman soy sauce with their low sodium version as well. Then that was not salty enough and I think the mirin/sake sorta became more forward in flavor. I added 2 tbsp of regular soy sauce to help make it saltier and just because we like our sauce a little sweeter, I added 100g (1/2 cup) of light brown sugar. Probably too sweet for your palate but I think it tastes great and gives it a caramel-like flavor to the umami packed flavor it already has. I think my 3rd time will be sake, mirin, and 1/2 cup regular soy sauce and 1/2 cup low sodium soy sauce OR 1/4 cup regular soy sauce and 3/4 cup low sodium soy sauce. Honestly everyone’s taste buds are a little different so it’s nice to play around with it. Teriyaki chicken or salmon bowls are awesome for weekday meals because it’s really easy to prepare a delicious dinner with little to no effort.
Yes! Thank you for the rice technique. I've always cooked rice with a pot and its always overcooked or mushy. Followed your technique and its turned out perfect both times Ive tried it. Finally perfect rice at home! Awesome channel too. Straight to the point, not pretentious, and simple recipes normal people can actually make at home. Thumbs up for sure!
@@dreamervanroom for sure! I always had inconsistent results before. This way it turns out perfect every time. You may have to find that sweet spot on your particular stove though. On my electric coil stove its exactly in the middle between "warm" and "low". So not quite the absolute lowest setting.
I love teriyaki.. I learned how to make it when I was in Japan. I add a little yuzu to mine, garlic, ginger, toasted sesame. And at the last minute before serving.. Toss in some scallions..
For a less cloudy sauce you can use ground arrowroot instead of cornstarch for thickness, should be easy to find in any decent grocery store. It also thickens at a lower temperature, is less sensitive to acidic ingredients like the sake and has a more neutral flavor, although it does not go well with dairy products which works fine for this recipe.
Used your inspiration to make my own Teriyaki-sauce again. I frequently did before having kids (so 5 years ago). Back then I also made Tori-kara-age and Ponzu sauces (based on Wagamama-receipes). Now having sorted it all out (housekeeping and monster-feeding), I went back to my own Teriyaki and... Just thank you.
I love this sauce. The only thing I like to add, more of a way to finish the sauce then anything else(instead of adding more sugar), is juice from a fresh orange. Or even a slice of orange on the chicken after it's been marinated in the terikyaki sauce. Whichever way you prefer. Delicious.
Teriyaki is one of those things I never made because it was just kind of abused and overused by most Asian restaurants. But honestly, there's a damn good reason for that. Making this sooner than later
@@majoroldladyakamom6948 I mean the goal of written words is to get an idea across. Because it is an expression and commonly used to the point most people would understand it, I believe that either are correct. No reason to correct it.
@@majoroldladyakamom6948 The word "than" is comparative. It's just that later is a hypothetical event that's not going to happen. The word "rather" would just be needed for people who don't know what's going on in the context of the paragraph, and the above video.
I have watched so many of your videos. This is by far one of the best. I made this tonight and it was phenomenal. Thanks for all of your effort. My family really loved this teriyaki.
This is great! Thanks for the video. Two suggestions, dry toast the sesame seeds in a pan before you add them to the sauce, so aromatic and delicious. Also you can peel ginger easily with any random spoon better than a swivel peeler
@@keithfreitas2983 If you buy them raw you can toast them for some recipes and not toast them for others. It’s very easy to do, that’s like suggesting I buy preboiled eggs or precooked pasta
You don't need to add the pepper on the meat when you dry brine it with the salt. This is a technique you can basically apply to any piece of meat that is thick for the salt to penetrate and for the moisture to be reduced to a minimum. You can also salt more generously, don't be afraid :)
I made this sauce w/ the exact measurements provided in the video and while it was delicious, it was way too salty for my taste. I'll have to play around w/ the ingredients and sub the soy sauce for low sodium soy sauce. I also added brown sugar bc I prefer it a little sweeter than it was. . .but this is a great base. Love that you used simple ingredients. I cooked the chicken the way you suggested and it came out perfect!
Hey there, thanks for this recipe - I'm proud of my fried chicken, but I wanted to add Teriyaki to the list, and this hit the spot. I, uh, had to improv some of the measurements since they're not listed, and I think my mixture came out a little too thin; 2/3rds cup of Mirin, Sake, and Soy was thickened nicely by the 2tblsp Corn Starch, but not quite what was in the video. I think about 1/2 cup each would have been spot on. Still, the stuff was nice and mixed well with the veggies and rice. My advice for anyone else tho, definitely go for dark meat. I used chicken breast, and while it was quite nice, it's not what I remember Teriyaki being; I think the fattier dark bits might be better.
There are usually links to the written recipe on his website in the notes below the video. It took me a while to figure out that if you click on the very light blue box below the stats on the video, it will open the notes.
I've had the ingredients for this a bit and finally made it. Yikes it is spectacular-so much better than prepackaged. Adding sesame seeds is a great idea. It is going with salmon and broccoli tonight.
Hey, my aunt from turkey came to visit us and I thought it would be a great idea to try out this recipe. It was a banger! I also added a tad bit of sesame oil and roasted the sesames before putting them into the sauce. Everyone liked it. The only problem that occured with this is, that I think we used the wrong soy sauce, because that shit was a salt mine. We tried to balance that by throwing in some potatoes. Thank you for this recipe
having worked in japanese restaurants, i've found most of the chefs I worked with preferred low sodium soy sauce to regular. the soy sauce flavor still holds without being overpowering.
@@oraznal13 yeah thats the stuff I use, if something needs more salt it can always be added seperately. Same reason I avoid a lot of soy sauce packets, that stuff tends to be the saltiest.
I can’t know which exactly you used, but if you use a light Chinese soy sauce it will be saltier. Dark soy sauces are less salty. A Japanese soy sauce is best for these proportions of course.
For the past year or so, I’ve been using the pasta boil method for rice. Just heat a pot of water to a boil and throw in some rice. No need to wash it or measure it. Give it a few stirs and cook uncovered for 12 minutes and drain like pasta. Use a pot cover to drain or a large sieve. Comes out perfect every time. Fluffy and separated. And it’s the only real way to remove the arsenic. (Look it up).
I made this and it was good. I had to modify a little because my "light" soy sauce was not "low sodium". so it turned out a bit salty... I was using 1 cup ratio for each. So I just added 1 cup of water to balance out the saltiness. Also, I added a bit more sugar. So be careful what soy sauce you use. They are not all the same. For this recipe I think a low sodium version might be better.
this guy is an idiot and enamoured with himself and thinks what he likes is what everybody should like which is the wrong way to approach cooking. He would tell his customers and food critics that they are wrong for not liking his cooking.
@@jbonham78 as someone else has commented apparently you need to make sure the mirin you're using is "real" mirin not the stuff that has salt in it which adds too much salt.
Just tried this... Wow! Seriously, please try without extra sugar. I made mine with a random soy sauce from our local Asian market. Best Teriyaki I have ever tasted. Plus I've never had chicken thighs prepared this way. Totally worth it. So good!
Well this is hands down the best, simplest, delicious chicken teriyaki tutorial I’ve ever tried. The method for salting and preparing the chicken results in KILLER chicken! SO GOOD!
I made this a few days ago and it was brilliant! Thanks so much! I did not use superior ingrediants, and so the end product was not as sweet as you said it could be without adding sugar. I added less than a half cup brown sugar and it tasted excellent. Got a hefty jar of teryaki in the fridge now! =D
First time seeing the chicken getting dipped to the sauce then serving. I'm more used to marinating the chicken with teriyaki sauce then frying it or frying the chicken skin side first then flipping it and adding the teriyaki sauce and wait till it cooks.
I made this sauce the other week and I gotta say it's incredible. I couldn't wait 24 hours so I made the chicken thighs right away. However, time for round 2, I waited 24 hours this time. Can't wait.
@@xCarxMellax I honestly couldn't tell much of a difference, I had a large jar of it kept in the fridge for a month or two before it was finally gone, I simply reheated it a small pot before dunking the chicken in it. Def use thighs! Way more flavorful!
@@Widderic think of it this way, the sauce last longer when cooked like that, it will, however taste the same the first round as you said. But it's good for storing!
Love your video as a Seattle native where Chicken Teriyaki is super popular fast food. It was our monthly or twice monthly take out dinner in our house. Definitely miss it now that I moved away. But this recipe makes me inspired to try making it sometime.
I made a huge mistake while following this recipe. I grabbed the rice wine vinegar instead of the Sake but I decided to carry on and see what happened, I still added to Sake. I added extra sugar to counteract the vinegar and it tasted pretty good but I can't call it Teriyaki, perhaps sour Teriyaki.
Epic reciepe and so healthy!! Definitely don't need sugar in the sauce, for me anyway! If you have a dehydrating function on an airfryer get skin dry in half an hour no need for overnight in fridge and then cook in air fryer crispy skin with veges. Restaurant quality meal under an hour I know others will disagree but here in Australia the microwave rice is top notch done in a minute Epic and so convenient meal air fryer is key for absolute ease
You gave me an interesting idea about rice. Never thought to reduce the amount of water added after washing the rice, though to be fair, the rice isn't really absorbing any of the water during the wash since the wash is really quick even if you do more than the requisite three times. Though there will always be a smidge of leftover water.
I just made this tonight, and it was amazing! I wanted the teriyaki sauce to be a little closer to eel sauce, so I added a couple tablespoons of brown sugar to it, and it was perfect! I’ve never been a fan of chicken thighs, but I gave them another try, in the cast iron, and it was great. We plan to use the sauce for tomorrow’s dinner with steak and noodles.
Try this method for perfect short grain rice Wash the rice and soak for 30 minutes add the rice to a pot and add enough water so it goes to your first knuckle put a the lid on and make sure it doesn't allow steam to escape let it boil for 1 minute, then put to medium low for 5 then lowest setting for 10 minutes let steam off the heat for 10 and don't remove lid
I saw this video a few months ago but only just made this today. Oh my god, this is the best teriyaki sauce I've ever eaten. I don't know how I've lived without it this far.
My favorite rice for my oriental dishes is Jasmine rice, it never fails me and is delicious and easy to cook. I buy big bags at Aldi’s to cook regularly. Love your teriyaki chicken and variations. I am almost 78 years old, still love to cook and try out new recipes. Learned some things today about prepping my chicken and seasoning my teriyaki sauce differently. Just subscribed. God willing and “the creek don’t rise” I will be enjoying your channel for awhile!
I did this recipe for my week lunch 😂😂 yeah, I was craving for that! I coated the chicken with a little bit (i mean, little little bit) with corn flour as I wasn't using chicken with skin on. So I swapped the cornflour on the sauce. I also added a little bit if brown sugar, not much for the contrast to be a little bit more! Wow... We ate so much here! With rice, noodles, nori, wasabi... Gosh! Thank you!
Yo after chopping your tofu, just toss them in soy sauce or whatever flavour you think will fit your dinner, and then toss in some cornstarsh before frying them. Its just an extra 30 seconds to your whole cooking time but makes a world of difference.
@@joellorett9253 if you're a texture person, You want to open the package and drain the juices. Next you want to put paper towel over and under the tofu and have something weighing it down. After a while change the paper towels and repeat a second time. Throw away the paper towels and line its original container in more paper towel and have some over it and freeze it. Then let it completely thaw before using it and try to squish out more moisture. This allows it to have a more meaty instead of a squishy texture. It will still be squishy but this way, its worth it. What I like to do is season the tofu before freezing it. Salt, pepper, garlic powder, paprika, oregeno, ect. Once it's all thawed out, try and cut into small strips, coat in cornstarch and fry it for a good while. Thats for your basic fried tofu. There are recipes I think that mix the tofu with veggies and reform it into a block. I've never done that tho. But if you do find one that reforms the block after adding stuff, use this freezing technique to make a better texture
I just made this the other day and it is tasty! I would probably do it with low-sodium soya sauce next time because it does reduce down, concentrating the salinity.
@@andym0rand02 Mine was also too salty, so I added a bit of honey to mine. Trying it again tonight, because I also thought maybe I didn't cook it down enough or it might be that the sake I'm using is too dry.
Cool fact, you can peel ginger more efficiently by using a spoon, peelers cut to deep most of the time but the top of the spoon rips off only the top layer of the skin keeping the ginger more flavoursome
Funny, I've always struggled getting skin to look like that. Coincidently, I made a chateaubriand the other night that called for a 1-2 night dry brine, slow oven roast and a reverse sear. That produced an amazing crust. Clearly, the overnight dry brine on the chicken skin will produce the same glory. Great tip.
Japanese general use soy sauce such as Kikkoman is in between light and dark soy sauce in flavor and saltiness. Wanjashan brand from Taiwan is pretty good too and my brand of choice for all my soy sauce needs. It's too much hassle to deal with light and dark soy sauce.
@@nahrafe Sweet soy is very dark because of higher caramel content. Also the flavor will be heavier as well. Maybe you can use it, but you would use much less. Maybe just a couple of spoonfuls. I would say it is better to order regular soy sauce.
There are NO Teriyaki spots in the entire county that I live in. I became addicted to it after going to school in Seattle and living there for many years (I Love Teriyaki - I miss you!). This city just doesn't know what it is missing.
Seattle Teriyaki is it's own thing and, honestly, better than pretty much every other variation. The guy who invented teriyaki as we know it in the PNW still has a shop in Mill Creek.
I used to be really into my cooking and don't get me wrong I still cook but I lost loads of interest in cooking but after watching your videos you've inspired me to get back into the kitchen and i've made some of your dishes, especially the 15min dinners and my god they are damn easy and tasty! I'm taking this Teriyaki dish idea and using the cornflake chicken idea as I love the texture of the crispy chicken and that lovely sauce! Finally got the cooking bug back!
consider myself inspired! Great video. I also like it how you ever-so-slightly burnt the chicken skin, and just continued on while showing your mistake rather than starting over and hiding it. that's real home cooking!
I've been cooking my rice without rinsing for a long time, with the 2-1 ratio and cooking for 17 minutes, then I take it off the heat for at least 5 minutes and it turns out great every time... so I'm not understanding why you need to rinse it?? I have been searching for a great teriyaki sauce for a long time and yours is it!!! So simple... I do lije toasted sesame seeds, plus a little onion added at the end... oh and just frying the dunked chicken just a minute or two-no more than that... I like your channel 😁😁😁💜💜💜
Hey friends! A tip from someone who's worked in a Japanese kitchen: remember those bones he removed from the chicken thighs? Chicken bones/carcass can be roasted, then you can make a stock, and reduce it down to include in the teriyaki sauce. You can add all the teriyaki ingredients to the pot once it's simmered down, then reduce until thickened and strain out the solids. The cartilage from chicken scraps provides gelatin, which means you can skip the starch, and the extra savory chicken flavor will be included in the final sauce.
the same tip works with every meat take what you cut off and then roast in a pot the pieces and have a stock for flavour in other dishes :)
No doubt. My screen is paused with him making a slurry and I'm out.
Definitely trying this!
great tip, thank you!
Thanks gonna try this
Japan: soy sauce, sake, mirin, ginger, sesame.
Chinese: soy sauce, hsiaoxing cooking wine, rice vinegar, garlic, sesame oil.
Korean: soy sauce, gochujang 🌶️, garlic, sesame.
Thailand: soy sauce, fish sauce, chili 🌶️, garlic, shallot.
Indonesia: sweet soy sauce, sambal chili 🌶️, garlic, shallot.
You can imagine the journey of taste. As the geography from north cooler going south warmer climate, the taste is moving from dry fragrant to more spicy and sweet.
Also difference in carb preference! Food geography is interesting!
Thanks for this!!
You forgot one thing at Chinese, a big fat scoop of MSG, nah just kidding :p
Me: Soy Sauce, Honey and Sriracha, minced garlic, Seasame oil
@@Sk1tz092 hell yeah lmao MSG is underrated and people still think it's unhealthy. The reason people say its bad for you is based on a mix of racial discrimination against asian restaurants in the past and the fact that it is a salt, which can actually cause the "MSG headache" in large enough amounts.
I am visiting from Japan.
Mirin and sake are fine as long as they are real and do not contain salt.
And sake, preferably sweet rather than dry.
Sugar is commonly white sugar in Japan, but other sugars should be fine. You will enjoy the difference in flavour.
Comment made using the translation function. Sorry if it was difficult to convey.
Thank you!!
it was great translation. thank you
You did great, buddy. Thanks for input
Yeah if you use mirin with salt, the dish turns out to be VERY salty and tasted horrible. From my experience, the best way is real mirin and sweet sake. You don't need really much, if not, any sugar with that combination.
Can I use honey instead of sugar?
I hate finely chopping ginger, so I always use this trick.
Next time you're at the store buy several pieces of ginger and freeze it. When it's frozen you can grate it on a micro plane, and you won't have to deal with the fibrous strings.
Hey that's a good idea.
Extra tip, grate the ginger. It helps keep the fibres out of your sauce and also makes it disappear so you don't get a hard bite of ginger.
Another comment said freeze the ginger to make it grate really easy.
Ingredients:
Soy sauce, Mirin, Sake, sesame seeds, corn starch
(Brown sugar optional)
Ginger, Garlic, Oil of choice
Directions:
1) finely chop garlic and ginger
2) sauté on medium low heat with oil of choice
3) add equal parts soy, mirin, and sake
4) bring to light boil
5) taste and decide whether to add sugar for sweetness
6) add in cornstarch “slurry” (water and cornstarch (spoonful)
7) continue to lightly Boil until you reach your desired thickness
8) add sesame seeds.
Have a blessed life😩
@Kevin Avrillian You're going to want a neutral oil if you're using this recipe - vegetable is a safe bet. However, I've found a half-and-half of vegetable and toasted Sesame oil to work wonders. The Sesame oil really adds another level of flavour.
@Kevin Avrillian Avoid Vegetable oils at all cost. Poison. They are so bad for you.
Absolutely. That is exactly what I do. And the Japanese as well.
Thanks
The auto-generated captioning captions the sound of the chicken frying as "music" and I have never seen more accurate captioning by youtube.
This deserves a comment.
Hit single!
I appreciate you for being able to appreciate the small things in life.
it really does sound like music to my ears
Eating chicken harms your health, animals, and the environment we all have to share and is a waste of resources: land, water, and food.
I highly recommend pre toasting those white sesame seeds … adds even further umami flavour. Thanks for a great video. 💗
"This step is optional, but if you want to flavor blast your sauce it's definitely worth it."
I'm sorry, flavor blasting is never optional.
Nice
Oh it's 555 likes Ion want to like now 😞
Take you thousandth like, my wise man.
One secret I learned from a chef in Japan is to take a couple of tablespoons of sesame seeds and slightly crush them in a mortar. Crush them just enough for the skins to come off. Add them to the food about 30 seconds before it's done. The aromatics and flavor of the sesame seeds are amazing then. You can do the same thing when adding sesame seeds to sushi. It adds so much flavor that you will want it like that every time.
9
Love that you often teach in ratios, that's way better for actual practice and memorization than just repeating recipes verbatim always turning to a cookbook or online guide
Edit* Made it tonight , my sauce looked identical to yours and was fantastic , I added 2 tsp sugar and now have a nice jar of perfect teriyaki sauce in the fridge and you're right , it was super easy, I'll never buy teriyaki bottled sauce again, so thanks for that. I dry brined seasoned skinless/boneless thighs for 7-8 hours then made them in the air fryer and they were super crispy and cooked perfectly in no time. I also did broccoli and mushrooms in the air fryer in some of the chicken fat I collected. after a quick dunk for the thighs in the sauce , I served it all over rice and it was fantastic. I'm a teriyaki pro thanks to you.
I've been watching cooking videos since I was a kid in the 90s and I've been in the restaurant industry for 20 years. This is the best, most approachable yet informative format I have ever seen. The atmosphere of a classic loft definitely adds a bit of goodness. Very well done. Subscribed and can't wait to dive in to more videos.
Try "Chef Stefani Barbato" if you want to learn sone real italian cusine👍🏻
Thank you so much for this recipe! I just made it tonight and my wife and I LOVED IT! Definitely a crowd pleaser. I'll definitely be making more of your recipes!
abit of unagi (japanese eel sauce) adds amasing depth to it .
Whatever bro
@@ChicagoMike85 way to contribute to society..
ua-cam.com/video/6htrafNMIOU/v-deo.html
@@myname-mz3lo Don't expect societal contributions from a UA-cam comments section. Also PSA: Don't use Unagi, its wayyy too sweet. Especially for an already sweet sauce, please don't ruin your Teriyaki Chicken.
you are still one of my faves after so long. I like how you breakdown the recipes and how you work at making the meal as authentic as possible. I appreciate you man. Thank you for this video.
👍👍
The fact that guy is so humble about cooking rice tells me how good of a cook he is…
Really enjoyed the recipe, instructions, presentation, and set. Well done, new subscriber!
Just use a rice cooker.
@@thatoneactualdude True, they can produce some really amazing results. But I have a small kitchen, so I don’t have space for extra devices. I do pretty much everything on my stove.
just wanted to make a small, but important, note about the rice. If you're using fortified rice you shouldn't be washing it, as the way rice is fortified is basically them dusting the rice with the vitamins, so if you wash the rice you wash off the fortification. So for your method it would probably be best to mention to use unfortified rice.
Or you can turn fortified rice into unfortified rice by washing it. Same thing.
also found simply: honey, garlic, ginger and soy sauce + water is doing the trick aswell if u cant get ur hands on the beverages :)
Big thank you!
@Paul Roggan
Equal parts?
@@RickardApps I would say around 2-3 tablespoons of honey maybe with water and soy, Don’t take my advice though I’m no chef
@@mescalinalover add some sesame oil and chilies😋
@@RickardApps nah maybe 1-2 tablespoons honey, 3 tablespoons water and its hard to measure but u just fill a really small cup with soy sauce (i dont use as a thicc sauce as in the video, rather splash it over my stuff in the pan) so i would say about 10%water in the combo and 90% soysauce
I can't stress enough how helpful rinsing rice is...also Thank You! For telling people they need to use less water to a 1 for 1 ratio after soaking/rinsing the rice. I've seen so many cooking videos never say or explain that, so props to you 10 fold for that!!!
Uh, here's the thing. It's not the same for all rices. I first used jasmine rice with his 1:1 ratio after very well washing the rice in water. It flat wasn't cooked through. Grainy, crunchy and just bad. I've been cooking rice for 20 years and it always comes out fine. Thought I'd try his 1:1 as I'd never tried that and for me it was a fail. YMMV.
@@arcline11 hmm so why don't you just tell us how you cook rice? So we see the differences
@@asm2mk For basic white rice, I use the method that was universally used around the world for thousands of years before 1955... water and rice in a pot. Bring to simmer, cover, cook until there's no liquid in the bottom, let it sit a while, fluff with fork. How much water depends on the type of rice. I use an All Clad rice pot, but any pot that has a larger height to base ratio is fine.
ua-cam.com/video/tf9NpnsAQq0/v-deo.html
@@arcline11 yes.
washing rice it will make it fluffy, but sometimes you want it sticky. For unwashed rice 1 cup rice in 2 cups water 15 minutes in a corel (something not plastic) bowl in a microwave is awesome. Many friends I taught gave up their rice cookers. Teriykai is awesome, everybody loves it. Thank you Pro Home Cooks. Never made it myself, but just added it to my bucket list.
Finally someone who isnt afraid to utulize the fat!
No need to overdo the fat, but removing as much fat as possible limits the flavours of the dish greatly.
Note: lightly toast the Sesame seeds first, you’ll get a bigger flavour
Came looking for exactly this...
@@tradesmith_yt Same and I add a little honey, not much.
@@jodymitchell1678 I go even further...adding a tsp of molasses
Lol I thought so too
@@ahmadhussain8645 Don't forget to stop at the liposuction clinic for the oils.
Lived in Japan for 3 years and went to low end joints, mid level restraunts, and high level teriyaki specific restraunts. At the lowest level it is grossly sweet. At the highest level there is sweetness, but nuanced. It's very light. It's a kiss on fantastic chicken. (or other protein or even veg.) The best places have sugar, but really tame it. It an accent that is not dominant. 35 years of cooking Japanese it's 3 ingredients. Shoyu, sake, then sweet taste balance with mirin. Reduce slightly, taste, rebalance and off heat. Then apply to product last min for some carmalization and off. It's a practice practice practice thing. Like all good cooking.
great info here, never been to Japan but it's a dream of mine
I like this idea of adding mirin later to balance the flavours. Makes sense. ty
Good info. Mike's recipe in the video had me wondering about the ratios, especially the soy sauce. For a Middle American most familiar with regular Kikkoman soy sauce, I'd be worried about the final product being too salty. And I LIKE salty things. Since there's so much variation in brands and styles of Miren, Shoyu, Sake, etc. tasting as you go is vital. I'd be tempted to use a low sodium soy sauce, and maybe kick it up with a little dab of miso and honey.
@@LifebyMikeG It's even better to marinate it in those three basic ingredients, maybe with some sweetness. Then grill it over an open flame, and you get a nice little smoke ring. You can use the rest of the marinade and thicken it to make a nice sauce to glaze the chicken after.
So this is the only thing made in Japan without dashi? 😁
I followed the recipe, measurements and all, and let me tell you this Teriyaki sauce is super salty! Whoa. I highly recommend adding sugar of some sort to cut down the saltiness. I used 5 Tbsp of Agave Nectar because I wanted to keep the sweetness very low on the glycemic index and it worked out lovely!
i honestly contend that "dumpling sauce" (soy sauce, rice wine vinegar) is more versatile than teriyaki, add molasis,and garlic to it, and a splash of cooked ramen water, you have a simple basic yakisoba sauce, add some five spice, ginger, white pepper, and chili, to get char siu sauce, add tomato paste, and sugar (or ketchup) and you get katsudon sauce, add mirin and sake then reduce, to get teriyaki sauce, the possibilities of dumpling sauce are endless
Shocked to see my almost exact thoughts typed out. Totally agree.
I need a video on this!
@@wooof. you arent the first person to ask, and im almost out (i keep a little bottle on hand in my fridge for various uses.) i guess that means i need to get some kind of editing software and try my hand at it huh?
@@bemusedindian8571 nice, thank you, im glad you and loads of people do, i might just have to make a video myself!
@@stapuft yes and reply back to this comment with an @ so we get the notification
The Golden ratio of things is called “Ogonhi” in Japanese and there are many. Ogonhi of 4 ingredients of Teriyaki sauce is 2:2:2:1. 2 Soy sauce, 2 Sake, 2 Mirin and 1 Sugar. Does not matter what you use to measure. If I am making a small amount, I use a teaspoon with that ratio. When I am making a bigger batch, I use a ladle or a cup with the ratio.Teriyaki” is a Japanese cooking technique. Teri means lustre or shine and yaki means fry or grill. The sauce is reduced and thickened in the cooking process and it gives the lustre or shine on the ingredients surface. And the teriyaki sauce is not just for Chicken! Teriyaki sauce is used for “Teriyaki salmon” “Buri teriyaki” “Teriyaki meat balls” “Teriyaki Rice Burger” and more. When reducing please stick with it it will thicken this is authentic Japanese Teriyaki sauce
Ingredients
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
Instructions
• Put all the ingredients into a small sauce pan.
• Cook over medium-high heat and stir continuously until all the sugar has dissolved.
• Turn the heat down to low and simmer for about 5 minutes to reduce to 70 % and thicken.
• Remove from heat and use on whatever dish or store in a jar/container and leave in the fridge.
Thank you for the info. What criteria would you use to determine a “good” sake?
also idk why everyone on UA-cam is obsessed with pot rice
As uncle roger would say: use rice cooker!!
@@dylan-nguyen I wouldn't call myself obsessed with pot rice. I just have a small kitchen, I don't make rice every day and a rice cooker isn't strictly necessary.
@@dylan-nguyen yes! I didn’t buy my cuckoo for nothing lol
@@callsign.Noctra u
I’ve been trying to be a better home cook for my kids (and cooking honestly turned into my mental safe space) .. I’m so so so picky on cooks/chefs I follow on UA-cam, you really explained each step and gave education and reasoning behind some ingredients which is what I LOVEn .. you might be my new favorite!! just subscribed!
Ayo mami you got a husband?
Ha me too, cooking helps calm me down at the end of the day. Another youtube chef I love is chef john, and his Greek lemon chicken... so good
Right on the kitchen is my safe space as well but that tell the kids that;s whats on the table eat or starve the kitchen is now closed well I have gotten pretty good at cooking so they don't complain when Dad cooks.
@@theycallmebear1368 don’t be a creep on the internet dude. Please
You should check out Adam Ragusea and Joshua Weissman two great UA-cam chefs!
Hi Chef! I tried your recipe yesterday. I followed it by the book and it turned up a delicious dinner! I used broccoli, cauliflower and portobello mushrooms for veggies. The sauce was to die for! Many thanks for your cooking instructions! Best wishes from Paris.
I've always used an herb planer to grate equal amounts of garlic, ginger & shallot, then with a mortar & pestle and some very coarse sea salt grind it down to an absolute paste then bloom the aromatics & add the equal parts soy/sake/mirin mixture...I sometimes add Thai chilies & Szechuan peppercorns with the aromatics too.
The level of video art in these, including the perfect/subtle piano underlay, is priceless
I made it tonight, and it's great! Something that added a lot of flavor was toasting my sesame seeds before adding them. Toasty goodness!
i thought about toasting them too, when i do make it(still pondering where to get sake) i will certainly toast the sesame.
I thought of that when he added them, I’m not sure why they weren’t roasted but I would definitely do that.
yeah great idea, bring the Umami flavor right out when you roast. I highly recommend it if you use this sauce with salmon which is an excellent combo with cold Sake. Damn I'm hungry now and wouldn't mind a drink to go with it
Made this tonight. Having spent 30+ years in Hawaii, I've had more than my fair share of Teriyaki. What I did differently with the sauce is minor. I used less Mirin. And it was perfect. I am not much for lumpy garlic/ginger in my sauce, so I used a garlic mincer on the garlic, and a microplane on the ginger. I had about 2TBL of each for the recipe. Then after sauteing the garlic/ginger mix for a few minutes, I added the Sake (1 cup), Soy Sauce (1 cup), and Mirin (1/2 cup). Brought it to a boil and let it reduce for about 10 minutes. Then stirred in about 3 TBL of cornstarch slurry, and once it boiled again...it was done. The other thing I like to do with chicken like this is velvet it in a mix of flour, corn starch, S&P, before frying up. Came out perfect. Way better than any off the shelf Teriyaki sauce.
What kind of sake did u use?
Tried this at home and got a few takeaways to give. Go easy on the ginger, use shitloads of sugar, and if you have it, go for the low-sodium soy sauce. If it reduces a lot, it'll taste even saltier. Don't be scared of adding the corn starch early. Pretty much as soon as it tastes like the sake is cooked off.
I watched this video a couple months ago when it first came out. It's what made me decide to finally get a carbon steel pan. (My go-to pans are cast iron, but they can be a bit heavy and sometimes a pain to clean.) Of course, I purchased my carbon steel pan from Misen. Stupid me, I didn't realize they also sell a non-stick pan and accidentally purchased it. When I received it, I noticed it didn't look quite like yours and then realized my mistake when the 'care instructions' said not to use metal utensils in it and didn't mention anything about seasoning the pan (like I had read in the reviews). The customer support at Misen was great and they helped me exchange the pan with no issues. They even paid for the return shipping. As I type this now, I'm in the 3rd go-around of seasoning the pan. Can't wait to use it. Thanks, Mike!
I bought a cast iron wok because it holds the heat. Throw something in it and the temperature doesn't instantly drop.
I bought a carbon wok and never used the cast iron again.
I've followed this video and made your Teriyaki recipe 3 times. By far the best tasting Teriyaki I have ever had. It was the first time I ever deboned anything, it went fairly well. Thanks from Chicago
Crafty John.
If i can make a recommendation on the rice cooking.
Follow your instructions but instead of 15 minutes make it ten minutes then just turn off the heat and leave it for another 10 minutes.
Using a wet towel under the lid creates a really nice seal.
I promise you will get perfect rice every time.
The exact details around how long etc. depends on the exact stove you have (gas/electric/convection).
So everybody should figure out the exact times on their own.
For example in my case my electric stove has a lowest setting which is not that low actually.
So I am forced to add a little bit more water as it dries out quicker than I would like it to.
Nevertheless, I have followed your instructions and they worked great for me (with a little bit higher water to rice ratio - 1,25 : 1).
@@lyubenkonov1524 Actually it doesnt matter what stove you have.
you simply bring the water to a light boil ie when you just start seeing the rice on the edges of the pot jumping , not an aggressive boil. then you turn it to the lowest setting available for ten minutes turn it off wait ten minutes thats it. dont take the lid off at any stage.
any stove will give you the exact same result unless it doesnt have a low setting. ive used a myriad of different stoves it makes no difference. if your needing more water then maybe your lid is letting out to much steam.
try having a damp towel as a seal between the lid and pot.
also heavy based pots work best. i would avoid cheap thin ones
@@eggspanda2475 Yeah that's the exact way I do it. And yeah it shouldn't really matter what your stove is as long as you can get it to a good simmer
@@eggspanda2475 No it does matter. Electric stoves can have delays and residue heat that lasts for ten or twenty minutes or so. And this residue heat can depend on what kind of electric stove you have. Ceramic ones generally have less of this residue heat and less delays, but the plate and coil ones are full of residue heat and delays, and you'd want to simply turn the heat OFF after the water is ABOUT to boil for many cases, and when you do it is a matter of experience with your stove. The rice will just cook with the residue heat. Induction also wouldn't work, for obvious reasons of heat distribution being discrete rather than continuous, unless you have some expensive high-tech induction stove which most people don't, and professional chefs would rather spend that money on a professional gas stove. And most importantly, there is no single way to cook rice even with the same stove, because different rice cook differently, depending on many factors such as starch level, size, soaking time etc. So anything that claims to be a 'one method for all' would be just due to sheer ignorance. Hell you don't even add the same amount of water for different kinds of rice (glutinous thai long grained vs Indian basmati) and it even depends on the humidity of your kitchen.
Just use rice cooker it no WW2 times HAYAAAAAAA
This was great! Served with fresh grilled pineapple , rice and the sautéed broccoli. I added a little brown sugar cuz I overcooked the ginger and garlic a tiny bit. Strained them out then added the sugar and wonderful ❤
bell pepper, broccoli, red onion and carrot are a dream combo vege that can go with simply anything, love them to bits!
After eating Teriyaki for years and always comparing flavor and meat, one thing I have noticed makes the difference. Flame broiled meat (chicken is my preferred) is the best teriyaki hack out there. There was a Vietnamese Teriyaki place in downtown Seattle that flame broiled their meat and they were by far the best in the North West.
Take note of the towel underneath the cutting board... 4:35
That magical damp cloth will provide a great foundation for the cutting board to keep it from sliding xD
I never learned this until I worked in a restaurant
I keep my cutting board on one of my counters permanently. Underneath it, I have a sheet of foamy, mesh cupboard liner. Works INCREDIBLY well!
Mike, I’ve made this 2 times but both a little different. The first time I made this I used your standard issue kikkoman soy sauce and subbed the sake for rice wine vinegar since I didn’t have any. It was way too salty for me so I had to add a ton of brown sugar to help balance it out. Was alright, but still too salty for my taste.
The 2nd time I made it I got sake instead of rice wine vinegar… totally worth it. I used the Gekkeikan standard issue sake ($8-10 for 1.5L). I subbed the standard issue kikkoman soy sauce with their low sodium version as well. Then that was not salty enough and I think the mirin/sake sorta became more forward in flavor. I added 2 tbsp of regular soy sauce to help make it saltier and just because we like our sauce a little sweeter, I added 100g (1/2 cup) of light brown sugar. Probably too sweet for your palate but I think it tastes great and gives it a caramel-like flavor to the umami packed flavor it already has.
I think my 3rd time will be sake, mirin, and 1/2 cup regular soy sauce and 1/2 cup low sodium soy sauce OR 1/4 cup regular soy sauce and 3/4 cup low sodium soy sauce.
Honestly everyone’s taste buds are a little different so it’s nice to play around with it.
Teriyaki chicken or salmon bowls are awesome for weekday meals because it’s really easy to prepare a delicious dinner with little to no effort.
Yes! Thank you for the rice technique. I've always cooked rice with a pot and its always overcooked or mushy. Followed your technique and its turned out perfect both times Ive tried it. Finally perfect rice at home! Awesome channel too. Straight to the point, not pretentious, and simple recipes normal people can actually make at home. Thumbs up for sure!
Thank you for that heads up. Now I will follow it. So far my rice turns out perfect, but only seldom and not at all in the last 2 years.
@@dreamervanroom for sure! I always had inconsistent results before. This way it turns out perfect every time. You may have to find that sweet spot on your particular stove though. On my electric coil stove its exactly in the middle between "warm" and "low". So not quite the absolute lowest setting.
I love teriyaki.. I learned how to make it when I was in Japan. I add a little yuzu to mine, garlic, ginger, toasted sesame. And at the last minute before serving.. Toss in some scallions..
I put yuzu on everything. Soo good
Can you recommend a brand?
@@OvyOneKenobee What do you want a brand of? Soy Sauce (Shoyu), Sake, Mirin or Yuzu?
@@swedishmetalbear All would be great please.
7:11 - That jar was full when it went in the fridge. You drank some, didn't you.
Lol
caught in 4K
He sure did!
busteeeed
Such a high quality funnel, no drips around the edges at all
For a less cloudy sauce you can use ground arrowroot instead of cornstarch for thickness, should be easy to find in any decent grocery store. It also thickens at a lower temperature, is less sensitive to acidic ingredients like the sake and has a more neutral flavor, although it does not go well with dairy products which works fine for this recipe.
Used your inspiration to make my own Teriyaki-sauce again. I frequently did before having kids (so 5 years ago). Back then I also made Tori-kara-age and Ponzu sauces (based on Wagamama-receipes). Now having sorted it all out (housekeeping and monster-feeding), I went back to my own Teriyaki and...
Just thank you.
I love this sauce. The only thing I like to add, more of a way to finish the sauce then anything else(instead of adding more sugar), is juice from a fresh orange. Or even a slice of orange on the chicken after it's been marinated in the terikyaki sauce. Whichever way you prefer. Delicious.
you’re a life saver! i added way too much vinegar and it became a bit sour tasting, with a fresh squeeze of half an orange my meal was saved
Teriyaki is one of those things I never made because it was just kind of abused and overused by most Asian restaurants. But honestly, there's a damn good reason for that. Making this sooner than later
sooner rather than later.
It's called a comparative, grammatically speaking.
Major Old Lady aka, Mom I accept your lesson and I will apply it from now on.
@@majoroldladyakamom6948 I mean the goal of written words is to get an idea across. Because it is an expression and commonly used to the point most people would understand it, I believe that either are correct. No reason to correct it.
@@majoroldladyakamom6948 The word "than" is comparative. It's just that later is a hypothetical event that's not going to happen. The word "rather" would just be needed for people who don't know what's going on in the context of the paragraph, and the above video.
I made this today, exactly how you have done it and it's honestly the most tasty chicken teriyaki I've ever had, thanks man!!
I have watched so many of your videos. This is by far one of the best. I made this tonight and it was phenomenal. Thanks for all of your effort. My family really loved this teriyaki.
This is great! Thanks for the video. Two suggestions, dry toast the sesame seeds in a pan before you add them to the sauce, so aromatic and delicious. Also you can peel ginger easily with any random spoon better than a swivel peeler
Ok
Just buy roasted sesame seeds.
@@keithfreitas2983 If you buy them raw you can toast them for some recipes and not toast them for others. It’s very easy to do, that’s like suggesting I buy preboiled eggs or precooked pasta
You don't need to add the pepper on the meat when you dry brine it with the salt. This is a technique you can basically apply to any piece of meat that is thick for the salt to penetrate and for the moisture to be reduced to a minimum. You can also salt more generously, don't be afraid :)
I made this sauce w/ the exact measurements provided in the video and while it was delicious, it was way too salty for my taste. I'll have to play around w/ the ingredients and sub the soy sauce for low sodium soy sauce. I also added brown sugar bc I prefer it a little sweeter than it was. . .but this is a great base. Love that you used simple ingredients. I cooked the chicken the way you suggested and it came out perfect!
I used low sodium soy sauce and also found it to be way too salty. I guess I'll have to look for a "no sodium" soy sauce next 😅
You mightve used sake with added salt, which would make it too salty
@@SaucyRamenBoy maybe Mirin with added salt was my problem. Too salty. I need to figure out how to fix it.
Hey there, thanks for this recipe - I'm proud of my fried chicken, but I wanted to add Teriyaki to the list, and this hit the spot. I, uh, had to improv some of the measurements since they're not listed, and I think my mixture came out a little too thin; 2/3rds cup of Mirin, Sake, and Soy was thickened nicely by the 2tblsp Corn Starch, but not quite what was in the video. I think about 1/2 cup each would have been spot on. Still, the stuff was nice and mixed well with the veggies and rice.
My advice for anyone else tho, definitely go for dark meat. I used chicken breast, and while it was quite nice, it's not what I remember Teriyaki being; I think the fattier dark bits might be better.
There are usually links to the written recipe on his website in the notes below the video. It took me a while to figure out that if you click on the very light blue box below the stats on the video, it will open the notes.
I've had the ingredients for this a bit and finally made it. Yikes it is spectacular-so much better than prepackaged. Adding sesame seeds is a great idea. It is going with salmon and broccoli tonight.
Hey,
my aunt from turkey came to visit us and I thought it would be a great idea to try out this recipe. It was a banger! I also added a tad bit of sesame oil and roasted the sesames before putting them into the sauce. Everyone liked it. The only problem that occured with this is, that I think we used the wrong soy sauce, because that shit was a salt mine. We tried to balance that by throwing in some potatoes. Thank you for this recipe
having worked in japanese restaurants, i've found most of the chefs I worked with preferred low sodium soy sauce to regular. the soy sauce flavor still holds without being overpowering.
@@oraznal13 yeah thats the stuff I use, if something needs more salt it can always be added seperately. Same reason I avoid a lot of soy sauce packets, that stuff tends to be the saltiest.
I can’t know which exactly you used, but if you use a light Chinese soy sauce it will be saltier. Dark soy sauces are less salty. A Japanese soy sauce is best for these proportions of course.
For the past year or so, I’ve been using the pasta boil method for rice. Just heat a pot of water to a boil and throw in some rice. No need to wash it or measure it. Give it a few stirs and cook uncovered for 12 minutes and drain like pasta. Use a pot cover to drain or a large sieve. Comes out perfect every time. Fluffy and separated. And it’s the only real way to remove the arsenic. (Look it up).
Interesting. I didn't know it used sake. I'll have to adopt that (i generally just used butter and honey with soy sauce).
I'll try this instead!
Sake and mirin make this sauce go from amazing to perfection...
Feel like it’s necessary to tell you I’ve made this recipe a million times. Rendering the fat from the chicken skin is amazing
I made this and it was good. I had to modify a little because my "light" soy sauce was not "low sodium". so it turned out a bit salty... I was using 1 cup ratio for each. So I just added 1 cup of water to balance out the saltiness. Also, I added a bit more sugar. So be careful what soy sauce you use. They are not all the same. For this recipe I think a low sodium version might be better.
Mine turned out extremely salty and was useless…. Probably have to switch to reduced sodium
this guy is an idiot and enamoured with himself and thinks what he likes is what everybody should like which is the wrong way to approach cooking. He would tell his customers and food critics that they are wrong for not liking his cooking.
Light soy sauce does not mean low sodium. In this context light is the opposite of dark, and is named such to distinguish itself from dark soy sauce.
@@jbonham78 as someone else has commented apparently you need to make sure the mirin you're using is "real" mirin not the stuff that has salt in it which adds too much salt.
The absolute best rice I've ever made using this recipe. Thank you ProHomeCooks!
Just tried this... Wow! Seriously, please try without extra sugar. I made mine with a random soy sauce from our local Asian market. Best Teriyaki I have ever tasted. Plus I've never had chicken thighs prepared this way. Totally worth it. So good!
When I smell garlic in a pan, I'm in for anything lol.
put some onion in there and i will be asking, hey that smells nice what your cooking. and it will be just those two.
@@snepNL Them two together is a symbiont 😍
if you walked through a town with a frypan of onion and garlic you would put the pied piper out of business
@@eggspanda2475 When I walk home from work here in NZ I smell garlic naan bread on a 1 km radius 😆
Gay club?
Well this is hands down the best, simplest, delicious chicken teriyaki tutorial I’ve ever tried. The method for salting and preparing the chicken results in KILLER chicken! SO GOOD!
I made this a few days ago and it was brilliant! Thanks so much! I did not use superior ingrediants, and so the end product was not as sweet as you said it could be without adding sugar. I added less than a half cup brown sugar and it tasted excellent. Got a hefty jar of teryaki in the fridge now! =D
First time seeing the chicken getting dipped to the sauce then serving. I'm more used to marinating the chicken with teriyaki sauce then frying it or frying the chicken skin side first then flipping it and adding the teriyaki sauce and wait till it cooks.
I made this sauce the other week and I gotta say it's incredible. I couldn't wait 24 hours so I made the chicken thighs right away. However, time for round 2, I waited 24 hours this time. Can't wait.
Been 6months . Update on the 24hrs wait times ?
@@xCarxMellax I honestly couldn't tell much of a difference, I had a large jar of it kept in the fridge for a month or two before it was finally gone, I simply reheated it a small pot before dunking the chicken in it. Def use thighs! Way more flavorful!
@@Widderic think of it this way, the sauce last longer when cooked like that, it will, however taste the same the first round as you said. But it's good for storing!
Love your video as a Seattle native where Chicken Teriyaki is super popular fast food. It was our monthly or twice monthly take out dinner in our house. Definitely miss it now that I moved away. But this recipe makes me inspired to try making it sometime.
I made a huge mistake while following this recipe. I grabbed the rice wine vinegar instead of the Sake but I decided to carry on and see what happened, I still added to Sake. I added extra sugar to counteract the vinegar and it tasted pretty good but I can't call it Teriyaki, perhaps sour Teriyaki.
Souriyaki
Good to see someone not afraid to cook rice in a normal pot. I'm going to try the tofu ver. Inspiring as always!
I just finished making this and needed to comment that it's the most amazing teriyaki I've ever had. And it was made in my own kitchen!
Life is an art. Cooking is an art. And, you are a GREAT artist!
Made this tonight for the family, it was a massive hit! Far and away one of the best teriyaki's I've had in a long time!!
I like to microwave the chicken, dip it in store bought sauce with my hands, and eat if over the sink.
You forgot get drunk first 😂
poggers
😝
Noooooooooooo 😆
while watching some gordon ramsey
Never knew it is that simple to make. I will def be adding this to my rotation.
Epic reciepe and so healthy!! Definitely don't need sugar in the sauce, for me anyway!
If you have a dehydrating function on an airfryer get skin dry in half an hour no need for overnight in fridge and then cook in air fryer crispy skin with veges. Restaurant quality meal under an hour
I know others will disagree but here in Australia the microwave rice is top notch done in a minute
Epic and so convenient meal air fryer is key for absolute ease
Why is chicken teriyaki so versatile?
Style.
Profile.
Always brings it back when it hears "ooh child!"
From the Hudson river out to the Nile
This reference is outta this world
I run the marathon to the very last mile
@@why_i_game If you battle me I will revile
You gave me an interesting idea about rice. Never thought to reduce the amount of water added after washing the rice, though to be fair, the rice isn't really absorbing any of the water during the wash since the wash is really quick even if you do more than the requisite three times. Though there will always be a smidge of leftover water.
I just made this tonight, and it was amazing! I wanted the teriyaki sauce to be a little closer to eel sauce, so I added a couple tablespoons of brown sugar to it, and it was perfect! I’ve never been a fan of chicken thighs, but I gave them another try, in the cast iron, and it was great. We plan to use the sauce for tomorrow’s dinner with steak and noodles.
Try this method for perfect short grain rice
Wash the rice and soak for 30 minutes
add the rice to a pot and add enough water so it goes to your first knuckle
put a the lid on and make sure it doesn't allow steam to escape
let it boil for 1 minute, then put to medium low for 5 then lowest setting for 10 minutes
let steam off the heat for 10 and don't remove lid
Try toasted sesame seeds sometimes! Grind up the seeds slightly in a mortar and pestle and then mix into the sauce. :9
I saw this video a few months ago but only just made this today. Oh my god, this is the best teriyaki sauce I've ever eaten. I don't know how I've lived without it this far.
My favorite rice for my oriental dishes is Jasmine rice, it never fails me and is delicious and easy to cook. I buy big bags at Aldi’s to cook regularly. Love your teriyaki chicken and variations. I am almost 78 years old, still love to cook and try out new recipes. Learned some things today about prepping my chicken and seasoning my teriyaki sauce differently. Just subscribed. God willing and “the creek don’t rise” I will be enjoying your channel for awhile!
I did this recipe for my week lunch 😂😂 yeah, I was craving for that!
I coated the chicken with a little bit (i mean, little little bit) with corn flour as I wasn't using chicken with skin on. So I swapped the cornflour on the sauce. I also added a little bit if brown sugar, not much for the contrast to be a little bit more!
Wow... We ate so much here! With rice, noodles, nori, wasabi... Gosh! Thank you!
Yo after chopping your tofu, just toss them in soy sauce or whatever flavour you think will fit your dinner, and then toss in some cornstarsh before frying them. Its just an extra 30 seconds to your whole cooking time but makes a world of difference.
was kinda surprised he didn't mention this, esp. cuz he already used corn starch!
I’ll try to remember this tip next time I cook tofu, ty
I'm trying to eat less meat (doctors orders) but having a hard time with tofu. What's the best way to make it that actually tastes good.
@@joellorett9253 if you're a texture person,
You want to open the package and drain the juices.
Next you want to put paper towel over and under the tofu and have something weighing it down. After a while change the paper towels and repeat a second time.
Throw away the paper towels and line its original container in more paper towel and have some over it and freeze it.
Then let it completely thaw before using it and try to squish out more moisture. This allows it to have a more meaty instead of a squishy texture. It will still be squishy but this way, its worth it. What I like to do is season the tofu before freezing it.
Salt, pepper, garlic powder, paprika, oregeno, ect.
Once it's all thawed out, try and cut into small strips, coat in cornstarch and fry it for a good while.
Thats for your basic fried tofu.
There are recipes I think that mix the tofu with veggies and reform it into a block. I've never done that tho.
But if you do find one that reforms the block after adding stuff, use this freezing technique to make a better texture
good call on the cornstarch, gotta try that technique
I made this tonight for dinner and wow it's good! Thanks for the recipe, I'll be putting this on just about everything for next few weeks!
I never made the sauce from scratch I'm totally gonna try this next time. Thanks so much for this video.
Did this in the airfryer so good and so easy!! Sauce amazing!!
Hot tip!! Cook chicken thigh to internal temp 200f so juicy and tender
Fun fact: Teri means “shine/shiny” and yaki means “grilled” which makes sense if you just look at chicken teriyaki, “shiny grilled chicken” lmao
makes perfect sense!
Doesn't mean opium?
@@benamini5701 mmm opium
In my book, the best Teriyaki is grilled slow and dipped in the sauce 3 to 4 times as it is cooked so it is really cooked on.
Grilled glazed chicken yes.
I just made this the other day and it is tasty! I would probably do it with low-sodium soya sauce next time because it does reduce down, concentrating the salinity.
Yeah same, had to put sugar on my end because I felt it was too salty. Bur maybe I didn't cook the sauce enough?
@@andym0rand02 Mine was also too salty, so I added a bit of honey to mine. Trying it again tonight, because I also thought maybe I didn't cook it down enough or it might be that the sake I'm using is too dry.
I like peeling ginger with the back of my knife. A little more force is required than a spoon or veg peeler, but less dishes!
same
Bro I just buy the premenced stuff and then I don't have to do anything.
Cool fact, you can peel ginger more efficiently by using a spoon, peelers cut to deep most of the time but the top of the spoon rips off only the top layer of the skin keeping the ginger more flavoursome
nice trick
Funny, I've always struggled getting skin to look like that. Coincidently, I made a chateaubriand the other night that called for a 1-2 night dry brine, slow oven roast and a reverse sear. That produced an amazing crust. Clearly, the overnight dry brine on the chicken skin will produce the same glory. Great tip.
I miss the brother days. Maybe have him on for visits every once in a while? Glad you still cooking away.
Genuine question: is that dark or light soy? (I understand that dark is for flavour and light is saltier.) 👍🇬🇧
Japanese general use soy sauce such as Kikkoman is in between light and dark soy sauce in flavor and saltiness. Wanjashan brand from Taiwan is pretty good too and my brand of choice for all my soy sauce needs. It's too much hassle to deal with light and dark soy sauce.
You can use half and half, or wtv works for you
Well in my country we could only find sweet soy sauce. Would it work?
@@nahrafe Sweet soy is very dark because of higher caramel content. Also the flavor will be heavier as well. Maybe you can use it, but you would use much less. Maybe just a couple of spoonfuls. I would say it is better to order regular soy sauce.
@@seitch1 I have tried making it with Kikkoman, but it got very, very salty.
There are NO Teriyaki spots in the entire county that I live in. I became addicted to it after going to school in Seattle and living there for many years (I Love Teriyaki - I miss you!). This city just doesn't know what it is missing.
Seattle Teriyaki is it's own thing and, honestly, better than pretty much every other variation. The guy who invented teriyaki as we know it in the PNW still has a shop in Mill Creek.
I used to be really into my cooking and don't get me wrong I still cook but I lost loads of interest in cooking but after watching your videos you've inspired me to get back into the kitchen and i've made some of your dishes, especially the 15min dinners and my god they are damn easy and tasty! I'm taking this Teriyaki dish idea and using the cornflake chicken idea as I love the texture of the crispy chicken and that lovely sauce! Finally got the cooking bug back!
consider myself inspired! Great video. I also like it how you ever-so-slightly burnt the chicken skin, and just continued on while showing your mistake rather than starting over and hiding it. that's real home cooking!
I've been cooking my rice without rinsing for a long time, with the 2-1 ratio and cooking for 17 minutes, then I take it off the heat for at least 5 minutes and it turns out great every time... so I'm not understanding why you need to rinse it?? I have been searching for a great teriyaki sauce for a long time and yours is it!!! So simple... I do lije toasted sesame seeds, plus a little onion added at the end... oh and just frying the dunked chicken just a minute or two-no more than that...
I like your channel 😁😁😁💜💜💜
Nobody: "'
Uncle Roger: "You got so many pot but can't afford a rice cooker for cooking rice? Haiya".
_Haiyaaa..._
Measure with your finger! Vegetables taste like sad.
You Go Way Way Fight A Cow!
Why soooo weaakkk.
@@parithingujam9143 You fucked up, burnt the chicken. Haiiyah
I just want to tell you all that cooking is a form of art, science and love. Have a nice day everyone