I don't know why I love this channel as much as I do.. Everything is just so right you know? The Hiro/Cameraman duo, the shots. Hiro's voice. The calm demeanor of Cameraman, it's so therapeutic.
Just made the yakitori. Made a sauce based on this as well. I used the scraps from the chicken thighs instead of the whole chicken and I also added 4 seeded Serrano peppers to the boiling. I made a steamer basket from foil over this sauce to cook my rice. Absolutely delicious. I did have to stray a little from the ingredients due to what was available here, but very close. Amazing taste. Best Teryiaki sauce I've had. Thank you!
Hiro seems allot happier and more into these videos recently, and it's great. Been watching for a very long time, and I love these videos, best cooking channel on UA-cam. Keep it up guys, you're doing amazing work.
Hiro, watching you tear through those chickens was like watching a true artist at work. I am going to have to try to make some of that sauce. Looks amazing!
How good to see you here! You’re looking wonderful Hiro San! I am following your page and am so proud of your career too! Thank you for this precious recipe! And many things you have listed in your recipes! Only the best! Anna and Tim xo
Magandang gabi(good evening) from Philippines! oh wow! i just made this and cooked Teriyaki Chicken for the first time and my family absolutely loved it!! thank you Chef Hiroyuki! God Bless you and your crew! thanks for sharing techniques as well. also made your Chicken Yakitori using this sauce!!! really good😊
So I made this and I believe it was exact except I cut everything in half so as not to have so much waste. It is amazing! Wish I could have added my picture.
Hiro-san, your videos make me happy. When I was in Japan(Army) I loved the cuisine there. I try to ask my local Take out place to make me their lunch. When I say their lunch, I mean what they eat because I like the American style take out but it doesn't compare to the real deal... Good Afternoon and let's get some t-shirts made.. Good. Afternoon and your picture on there.. I would buy 2 or 3
Thank you so so much for a great recipe and all the precious secrets from your life as a cook and sushi chef.its priceless for me.been waiting for this one a long time 😆 Keep up the great work you're doing guys
I have been making sauces lately made a ponzu and eel sauce have done teriyaki before just read off bottle it was good but this one you are making her looks really good have to try thank you Hiro
I just finished making a batch of sauce from a recipe I found in a Chinese cookbook - it's mostly soy sauce with ginger and sugar, and it has to boil for half an hour. I finished the sauce and came upstairs to check my email - and here's Hiro, boiling a chicken in soy sauce with ginger and sugar (and other stuff) to make teriyaki sauce! ;-)
The sauce you made contains several ingredients I'm violently allergic to, so I can't try it - although it sounds delicious, especially because of the chicken! The sauce I made contains soy sauce, ginger, Sichuan pepper, black pepper, cinnamon, and brown sugar. (I used it last night to make a tofu dish for dinner.)
Hi good day chef I am very thankful that i have learned a lot in Japanese cooking, I am a chef of the International Airline Catering here in Cebu Philippines. We serve Japanese meal flt. to Japan. Thanks, chef Hiroyuki Terada.
First thought for that beautiful roll was the JAZZ roll because it's jazzy and ritzy looking. I definitely want to eat it. Do any or all of the 5 recipes freez very well? I'd like to make this and the first recipe and freeze in ice cube trays for quick 1-2 person meals. I wouldn't use that much sauce in 3 weeks to a month, where as my husband might just drink it!
Made this twice but did half the sugar. Season skinless thigh with salt/pepper and after 25 minutes, I grilled it x 25 minutes in my convection oven, after few minutes of rest I chopped it and drizzled this warm sauce, wow it was delicious. My co-workers where so happy that I distributed the sauce to them. Kroger’s has the same brand of Sake he is using, was on sale yesterday from 9 plus to 6 plus but I bought 5 bottles so it came down to 5 dollar something. I’ll plan to use some of this sauce to make noodles. Easy to make.
Fantasia Delight. Fantasia Wonder. If it's spicy: Fantasia Explosion. I sure like watching you two. Too bad the cameraman doesn't smile at us once in awhile. Thanks guys for all the great great tips!!❤️❤️🤸🤸🇺🇸🇺🇸🏜️ California Love
Hey there （こんばんは） Do u have The other Vids of the series "Homemade Teriyaki Sauce #3-#5" too? Just saw #1 and #2 and its looks delicious... Would be great if someone have an answer In this case ありがとうございました and have a nice day👍
I have 1 question Hiro. If you said everything should be 1:1 ratio, then since you add another 8 oz of everyhting from the orginal 16 oz. So, the sugar shouldnt be the same total 24 oz instead of just 16 oz?? Please explain and thank you! Great video!
Interesting. Another way to make teriyaki sauce. I remember a few years back looking for this sauce recipe over the internet like a mad man and when I found one, I tried doing it by boiling shoyo and it just turned into a thic black paste, saltier and less tasty than shoyo. It was like tar that got marinated in the depths of the ocean for a month until I decided to eat it with yakisoba. Urgh! And now you guys bring me not one but 5 different recipes on how to do this sauce XD Thank you very much for that!
I make-a dis right now. Sorry, when I listen to Hiro, everything comes out in his accent. It drives my wife nuts. I’m sure it will turn out beddy good. Haha! Love this guy!
Hiro, what yanagi knife can do besides cutting fish? Are yanagi can cut like vegetable and meat too?. And how about the cutting motion?, can i go to push it to the front or i have to cut by pulling it?
Hiroyuki Terada - Diaries of a Master Sushi Chef You are very welcome, Chef Hiro. I had some great Japanese food last night at a Japanese restaurant. It was very delicious.
Hiro great stuff. Love to see you someday and also want to go to japan (hoping i may, lol). Japaneses cuisine is an artwork, man you guys are awesome.. keep up the good work and good afternoon hirosan. Sewa o suru (googled) 😅😅😅
Ahh dang, I thought my mom made quick work of cutting up a chicken, sheesh! This recipe looks crazy delicious! The perfect teacher and the perfect student. 4:30 12:48 13:38 14:17 Hiro tastes it for him 😂 14:37 😂 15:03 You guys are great, I can't wait to try this recipe, thanks guys!
Absolute bomb, made this but with lots of chicken feet and chicken vertebrae (soup bone cut). Got them cheap. Segregate in batches and freeze them to prolong life.
How long will this keep in the refrigerator, and can you freeze this in smaller portions to extended use at home? I can't wait to try this! Thanks for the videos!
I don't think it'd last more than a five days in your fridge because of the stock. However you could make a simpler version (his previous recipe) using only soy sauce, sugar, mirrin or / and sake. You would preferably omit the ginger and garlic and add those if wanted when cooking with the sauce. This version could last up a few months easily in the fridge. You could also freeze any terryaki sauce in ice cube trails for an easy messurement.
this indeed only lasts a couple days in the fridge. but you can easily pop it in the freezer. I preportion it in ziplock bags. When needed I take one out of the freezer, put it in a saucepan and heat it for a minute or two
I don't know why I love this channel as much as I do.. Everything is just so right you know? The Hiro/Cameraman duo, the shots. Hiro's voice. The calm demeanor of Cameraman, it's so therapeutic.
Just made the yakitori. Made a sauce based on this as well.
I used the scraps from the chicken thighs instead of the whole chicken and I also added 4 seeded Serrano peppers to the boiling.
I made a steamer basket from foil over this sauce to cook my rice. Absolutely delicious. I did have to stray a little from the ingredients due to what was available here, but very close. Amazing taste. Best Teryiaki sauce I've had.
Thank you!
Excellent work and good video recipe. Looking forward to watch more of your videos. A big thumbs up!
Hiro seems allot happier and more into these videos recently, and it's great.
Been watching for a very long time, and I love these videos, best cooking channel on UA-cam. Keep it up guys, you're doing amazing work.
I love watching Hiro debone a chicken. It's almost magical the way he does it.
I've been enjoying this series, I can't wait for the next teriyaki sauce recipe!
Me too!
Hiro, watching you tear through those chickens was like watching a true artist at work. I am going to have to try to make some of that sauce. Looks amazing!
Chef Hiro-Sensei... your sharp knives bring me joy. Blunt knives are dull & dangerous. Thank u for the recipe! Arigato
Chef Hiro, this looks amazing! Thank you for sharing this with us. I will try making it for my family soon. Thank you again.
Hiro, good afternoon from Germany! I wanna try this sauce, I'm sure it tastes fantastic!!! Looking forward to the next episode ...
Hiro, thanx for your answer! Very much appreciated! Best YT-sushi-channel in the world!! Good afternoon from Germany!! 🇩🇪🇯🇵🇺🇸
@ Hiro: thank you so much for your motivating answer!!! We have Asian markets here but your cooking skills are outstanding!!!
Going to try this soon too, greets from germany too!
Words fail me Hiro.
Great job, someday I'm gonna take a day off of work to try out this recipe.
Big fan of the way you deboned that chicken. Good video!
How good to see you here! You’re looking wonderful Hiro San!
I am following your page and am so proud of your career too!
Thank you for this precious recipe! And many things you have listed in your recipes!
Only the best!
Anna and Tim xo
Thank you for your kind words and for being here also :) I so appreciate so much!
HIRO,this has got to be GREAT TASTING, after all of that stuff was added, WOW, would love to taste this one , cheers 🇯🇵🇯🇵🇺🇸🇺🇸
Magandang gabi(good evening) from Philippines! oh wow! i just made this and cooked Teriyaki Chicken for the first time and my family absolutely loved it!! thank you Chef Hiroyuki! God Bless you and your crew! thanks for sharing techniques as well. also made your Chicken Yakitori using this sauce!!! really good😊
Thank you for sharing your authentic recipes.! I will be trying the basic #1 sauce as it keeps the longest! Arrigato
I like this teriyaki sauce. the first video rather light sauce. Awesome! thnks for sharing MrTerada.
So I made this and I believe it was exact except I cut everything in half so as not to have so much waste. It is amazing! Wish I could have added my picture.
Hiro-san, your videos make me happy. When I was in Japan(Army) I loved the cuisine there. I try to ask my local Take out place to make me their lunch. When I say their lunch, I mean what they eat because I like the American style take out but it doesn't compare to the real deal... Good Afternoon and let's get some t-shirts made.. Good. Afternoon and your picture on there.. I would buy 2 or 3
Daryll Jimerson I would like buy it too....
Thank you so so much for a great recipe and all the precious secrets from your life as a cook and sushi chef.its priceless for me.been waiting for this one a long time 😆
Keep up the great work you're doing guys
Шеф! Это хороший рецепт.
В нашем ресторане мы ещё добавляли , апельсин и белокочанную капусту. Спасибо тебе большое!
Wow looks amazing, I really appreciate the camera guy's attempts to clarify the steps of the process 👍
Same here!
Hiro, your knife skills are a form of artwork, I find it fun to watch
Awesome Chef!! You just made me hungry. Thank you for sharing. Have a great day!
Literally I’m making today, as soon as the market opens lol as it’s 3am ....... looks exquisite ...... must be packed with flavor!!!
Thank you, from one Hiro to another this recipe was amazing.
I have been making sauces lately made a ponzu and eel sauce have done teriyaki before just read off bottle it was good but this one you are making her looks really good have to try thank you Hiro
That looks jummy I can't wait to make my own.
Thanks hiro and team, for sharing your knowledge.
This is the most beautiful video on the internet. Thank you.. :D
You are INCREÍBLE YOUR RECIPIES ARE OUT OF SERÉIS THANKS I LOVE YOUR COOKING
I just finished making a batch of sauce from a recipe I found in a Chinese cookbook - it's mostly soy sauce with ginger and sugar, and it has to boil for half an hour. I finished the sauce and came upstairs to check my email - and here's Hiro, boiling a chicken in soy sauce with ginger and sugar (and other stuff) to make teriyaki sauce! ;-)
Your sauce is, literally, "awesome sauce" :-)
The sauce you made contains several ingredients I'm violently allergic to, so I can't try it - although it sounds delicious, especially because of the chicken! The sauce I made contains soy sauce, ginger, Sichuan pepper, black pepper, cinnamon, and brown sugar. (I used it last night to make a tofu dish for dinner.)
Thank you for such a wonderful video and such a great recipe. You both make a great creative team!
Very well said my friend!
Hi good day chef I am very thankful that i have learned a lot in Japanese cooking, I am a chef of the International Airline Catering here in Cebu Philippines. We serve Japanese meal flt. to Japan. Thanks, chef Hiroyuki Terada.
That’s a great knife may I know the brand pls thanks the knife that you used for bone
First thought for that beautiful roll was the JAZZ roll because it's jazzy and ritzy looking. I definitely want to eat it. Do any or all of the 5 recipes freez very well? I'd like to make this and the first recipe and freeze in ice cube trays for quick 1-2 person meals. I wouldn't use that much sauce in 3 weeks to a month, where as my husband might just drink it!
Made this twice but did half the sugar. Season skinless thigh with salt/pepper and after 25 minutes, I grilled it x 25 minutes in my convection oven, after few minutes of rest I chopped it and drizzled this warm sauce, wow it was delicious. My co-workers where so happy that I distributed the sauce to them. Kroger’s has the same brand of Sake he is using, was on sale yesterday from 9 plus to 6 plus but I bought 5 bottles so it came down to 5 dollar something. I’ll plan to use some of this sauce to make noodles. Easy to make.
im a simple man, i see Hiro, i like the video
I'm noticing that Hiro is starting to talk more (as in without being prompted by the cameraman). Great work!
Terada-Sensei, a question: how do you call the thick chopping knife you are using, please? 🙏
Fantasia Delight. Fantasia Wonder. If it's spicy: Fantasia Explosion.
I sure like watching you two. Too bad the cameraman doesn't smile at us once in awhile. Thanks guys for all the great great tips!!❤️❤️🤸🤸🇺🇸🇺🇸🏜️ California Love
美味しそうー！！！
これはいろんな物と合いそうですね！
You guys should make a series where you try to brew homemade Sake!
Thank you for sharing your chef secrets.Much appreciated
Yup, this one is a keeper!
Hiro & camera man 🏆🥇🙏🏼👍⭐️⭐️⭐️⭐️⭐️
Hey there （こんばんは）
Do u have The other Vids of the series "Homemade Teriyaki Sauce #3-#5" too?
Just saw #1 and #2 and its looks delicious...
Would be great if someone have an answer
In this case
ありがとうございました and have a nice day👍
I have 1 question Hiro. If you said everything should be 1:1 ratio, then since you add another 8 oz of everyhting from the orginal 16 oz. So, the sugar shouldnt be the same total 24 oz instead of just 16 oz?? Please explain and thank you! Great video!
Interesting. Another way to make teriyaki sauce. I remember a few years back looking for this sauce recipe over the internet like a mad man and when I found one, I tried doing it by boiling shoyo and it just turned into a thic black paste, saltier and less tasty than shoyo. It was like tar that got marinated in the depths of the ocean for a month until I decided to eat it with yakisoba. Urgh! And now you guys bring me not one but 5 different recipes on how to do this sauce XD Thank you very much for that!
Shoyu*
i think you should not have boiled it that much maybe just slightly boil it till its fragrant would do
Great chef, thank you so much for sharing the recipe
Terada-Sensei: which town is Miho from? My idea for the name of the dish is [town name] Flowers... I hope you like it !
I make-a dis right now. Sorry, when I listen to Hiro, everything comes out in his accent. It drives my wife nuts. I’m sure it will turn out beddy good. Haha! Love this guy!
I can not forget the taste so I am watching again to make one more time
Will try your #2 Terriyakio Sauce! Thanks!
Where are these videos being filmed now?
Looks amazing ! Another good one, guys! 👍🏼
Hiroyuki Terada - beautiful replacement! Keep on filming !
love this guy, very humble dude.
Master Hiro🤗 thank you so much you are number one my hero👍🏽
please show me how to make pineapple sweet syrup for pineaple chicken...will you ?
I love watching your videos. I need some knives like those, mine are terrible...but i can never find ones like them.
Me encanto es una delicia no sabia como hacerlo gracias por su reseta saludos bendiciones
Hai sir, may i know the brand of soy sauce used
Wow, great recipes ,Hiro is a great chef .Thx for sharing
I think i ll thry this, its more interesting, then usually reciept.
Thanks to you!
as usual amazing!!
Also if l use small amounts of this ingredients what size do i have to use for this recipe please
Hi chef what can I use instead of sake non alcoholic please
Hiro, what yanagi knife can do besides cutting fish? Are yanagi can cut like vegetable and meat too?. And how about the cutting motion?, can i go to push it to the front or i have to cut by pulling it?
how do you take care of your yanagi? it will cause patina after you cut something acidic like lemon or onion. How do you clean it?
awesome looking sauce! Really liked watching Hiro debone those chickens, pros make it look so easy. Thanks for the vid!!
Can you teach me to make a halal version what do i need to replace sake mirin for non alcohol ?
Hello can u use the #1 sauce for pork meat like Mexican carnitas if u can or no plz let me know
Thanks! Can't wait to try it!
can you write down all the measurements and the name of the ingredients you use so i can buy them at the japanese shop . please thank you
Watching hiro break down those chickens was very satisfying.
WOW, WHAT AN EXPERT. SURE WISHED I COULD AFFORD THAT KNIFE. I'm gonna have to save up for that one 😅🤣❤️🇺🇸🏜️
Should we burn out the alcohol in the mixture of sake and mirrin first and then join with others...?
This looks really good. Thanks for sharing this Chef Hiro.
Hiroyuki Terada - Diaries of a Master Sushi Chef You are very welcome, Chef Hiro. I had some great Japanese food last night at a Japanese restaurant. It was very delicious.
Chef, why did you not burn off the mirin like previous recipe? Arigato
Hello Chef Hiro.Tôi không nói được nhiều tiếng anh.a có thể cho tôi xin công thức được không? Thanks.
omg this one is the best also for Yakitori or Chicken Teriyaki 🙃
It looks so rich and fantastic!
How long will this keep in the refrigerator?
Hey,, just would like to know, can you store this sauce for a long time?
Hiro said in sauce number one he could store it for about 3 to 4 weeks but this one doesn't get stored as long because of the chicken 👍
Gracias Chef por compartir tanta exquisites
What is the mirin for?
O.M.Goodness! I want some of that ! I'm craving
Seriously, my mouth has been watering the whole time and if I had a chance I'd have this for breakfast cuz it's breakfast time right now 😂
How long is it good for in the refrigerator? In the first video he said this one would last longer but you guys mentioned nothing
I really like the look of this tecnique. New subscriber! I can't wait 🤤
Hiro great stuff. Love to see you someday and also want to go to japan (hoping i may, lol). Japaneses cuisine is an artwork, man you guys are awesome.. keep up the good work and good afternoon hirosan. Sewa o suru (googled) 😅😅😅
He explained so well I made tempura after watching his recipe
what kind of mirin to use and what kind of sake to use
Hi, how about a teriyaki sauce for fried rice? Which one is suitable? Thank you
Those knifes are no joke 😵!!
How long would this last in the fridge since it has the meat in it?
Thank you great series! May I ask who the cameraman is? He has a very pleasant voice!
He does, and great questions too!
When are you going to do sauce #3, #4, and #5?
I used fish bone also and scallions. Bake it first then add to the mixture.
Ahh dang, I thought my mom made quick work of cutting up a chicken, sheesh!
This recipe looks crazy delicious!
The perfect teacher and the perfect student.
4:30
12:48
13:38
14:17 Hiro tastes it for him 😂
14:37 😂
15:03
You guys are great, I can't wait to try this recipe, thanks guys!
Whats a good substitute for sake??
white wine....
Wow that was amazing
I didn’t see if you covered the pot or used the celery?
Can omit Sake? as cannot have alcohol. Thank you to reply me.
alcohol content of the sake would be all gone if you cook it for 3 hours+
You can also use alcohol free sake.
Absolute bomb, made this but with lots of chicken feet and chicken vertebrae (soup bone cut). Got them cheap.
Segregate in batches and freeze them to prolong life.
How long will this keep in the refrigerator, and can you freeze this in smaller portions to extended use at home? I can't wait to try this! Thanks for the videos!
I don't think it'd last more than a five days in your fridge because of the stock. However you could make a simpler version (his previous recipe) using only soy sauce, sugar, mirrin or / and sake. You would preferably omit the ginger and garlic and add those if wanted when cooking with the sauce. This version could last up a few months easily in the fridge.
You could also freeze any terryaki sauce in ice cube trails for an easy messurement.
this indeed only lasts a couple days in the fridge. but you can easily pop it in the freezer. I preportion it in ziplock bags. When needed I take one out of the freezer, put it in a saucepan and heat it for a minute or two