I was commenting on your recipe to say to start on low heat with just a small splash of sesame oil to begin the heat for the ginger and garlic. Then everything else can go in for a while with the slurry last to thicken. Great fundamentals for flavors.
Hey, Roel….I find after years of trying, that soaking salmon and meat in Terriaki for a few hours, moisture is drawn out and the bite is amazing! Cheers, from Doha💪✈️
Sauce looks good, but I'm loving how you fellas have fitted out that work space! Awesome! And it looks like Roel is wearing his handy belt knife. Great video.
Looks excellent! I'll definitely try making the sauce, I love it on chicken & fish & grilled pineapple & even rice. Eva was sure interested in that salmon, so hopefully y'all took pity on her!
My teriyaki recipe is to slice up a rump roast for jerky, then put the slices in a vacuum bag and pour a bottle of teriyaki sauce (I'll never buy it again and will make my own, I swear!) into the bag with the meat. Loosely seal the bag then work the sauce into the slices and place in the fridge. I let it marinate for 2 days, working the bag every 12 hours and turning it over. Then place on the dehydrator (or the oven) and dry the meat to your desired consistency. Or you can smoke it, or even put it on skewers and cook it if you can't wait. I just happened to start a batch in the dehydrator this morning. I like mine completely dried - crunchy. If you want a rubbery texture, you can add a tiny bit of curing salt to the sauce. Do not add salt to this recipe - the sauce has all the salt you'll need.
Personally, I don’t have a strong feeling but my friends are crazy about teriyaki sauce. Gonna give your recipe a try and see how it goes. Cheers, team Roel 🍻
Oh my Lord Roel, I can't wait to break out the thighs, beef, pork and Sockeye (meat smorgasbord time) ! Thank you so much for this teriyaki recipe/tutorial (I've been looking for decades, for a recipe that matched my taste memory of my childhood that my dear Hawaiian/Japanese family friends in LA would BBQ up - this maybe the winner)!
You want to make this easier? 1) Use a garlic press 2) Freeze the ginger and use a micro plane _Also?_ I try to avoid using a corn starch slurry when making larger amounts because it can change the flavor. I use Xanthan gum. (hint: a little bit goes a LONG way, so be careful)
I was commenting on your recipe to say to start on low heat with just a small splash of sesame oil to begin the heat for the ginger and garlic. Then everything else can go in for a while with the slurry last to thicken. Great fundamentals for flavors.
👍
Hey, Roel….I find after years of trying, that soaking salmon and meat in Terriaki for a few hours, moisture is drawn out and the bite is amazing! Cheers, from Doha💪✈️
Thanks.. I'll give that a try
Sauce looks good, but I'm loving how you fellas have fitted out that work space! Awesome! And it looks like Roel is wearing his handy belt knife. Great video.
Teriyaki sauce is even simpler, equal quantity of soy sauce, mirin, saki and sugar
Yeah, if you want an authentic Teriyaki sauce recipe go and find Adam Liaw's video. The ginger and garlic are a westernisation of the recipe.
@@NickFosteris Japan Western ?
How to make with out mirin , sake? Like in store , cheap verity
Where is your sake and mirin????????????
Whatever are you talking about?? When did he ever say anything like that? Merely that the recipe isn't authentic. As declared by a few others.
Looks excellent! I'll definitely try making the sauce, I love it on chicken & fish & grilled pineapple & even rice. Eva was sure interested in that salmon, so hopefully y'all took pity on her!
For sure.. she loves the salmon
Pitmasters pouring skills are on point!
I love the mention of salmon and fukikake in your channel
💪🤩💪
pitmaster x you should try using box fans and furnace filters to make jerky
I just made it tonight, and I just add sesame seeds on it.Thank you so much
Loved it thanks for sharing!🤛🏾💪🏾🔥🔥
Nice. I just made your recipe of your chuck roast. It is the first recipe i made on my new komado joe classic 2 😀
Awesome
My teriyaki recipe is to slice up a rump roast for jerky, then put the slices in a vacuum bag and pour a bottle of teriyaki sauce (I'll never buy it again and will make my own, I swear!) into the bag with the meat. Loosely seal the bag then work the sauce into the slices and place in the fridge. I let it marinate for 2 days, working the bag every 12 hours and turning it over. Then place on the dehydrator (or the oven) and dry the meat to your desired consistency. Or you can smoke it, or even put it on skewers and cook it if you can't wait.
I just happened to start a batch in the dehydrator this morning. I like mine completely dried - crunchy. If you want a rubbery texture, you can add a tiny bit of curing salt to the sauce. Do not add salt to this recipe - the sauce has all the salt you'll need.
Looks great.. Im on the way to your house!... by the way, where do you live? 🤣😂
Please do a whole smoked chicken and at the end when it's almost done brush it with that teriyaki sauce 😍😍😍
🤩🤩🤩
Personally, I don’t have a strong feeling but my friends are crazy about teriyaki sauce. Gonna give your recipe a try and see how it goes. Cheers, team Roel 🍻
Excellent
Hope you'll enjoy it
Thanks, nowi gotta make some!!
Excellent
I love teriyaki chicken but salmon is so good on it's own. I live in the Pacific NW where we can catch fresh Chinook/King, Coho and Steelhead
You need my tzatziki recipe for dipping grilled meats into. Much better than any Greek restaurant.
Oh my Lord Roel, I can't wait to break out the thighs, beef, pork and Sockeye (meat smorgasbord time) ! Thank you so much for this teriyaki recipe/tutorial (I've been looking for decades, for a recipe that matched my taste memory of my childhood that my dear Hawaiian/Japanese family friends in LA would BBQ up - this maybe the winner)!
I Love Teriyaki Sauce
Thanks for this! 🔥🔥🔥
👍
use togarashi instead of furikake..it's better with the salty teriaki sauce..
Thanks for the idea, Roel. I allowed myself to brighten the sauce up, by adding the juice of half a lemon. Cook on smakelijk! 😀
Use a spoon to peal the ginger!!!! There is a lot more left of the ginger if you scrape it with a spoon. Insted of using a knife.
Never tried that 🤔 thanks
Thank you can you do sadza next
you voice reminds me of paul davids (the youtube guitar lesson guy). are you guys brothers? ^_^
so if we need the garlic as small as possible, could we blend it?
Yes for sure
Even better than cornstarch with water: butter and flour. The flavours will be better in my opinion.
@morrison wheres that furikake link????
You should try skinning your ginger with the tip of a teaspoon.
It takes off just the skin and no flesh.
We just stick the whole thing in the freezer and when we want to add some to a dish just grate it with a fine grater. No need to skin it at all.
2221 ration of mirin, sake, japanese soy sauce, and brown sugar gets you the perf sauce
If you want chop the garlic so fine. you may as well crush it!?
man, you forgot toasted sesame seeds on the chicken :)
Hi. 😁
😋😋
🤤
A genuine teriyaki sauce needs both mirin and sake. Omit those and your sauce will be overly sweet and missing the umami that teriyaki is famous for.
you should really reduce it down instead of using corn starch. it's much better.
The flavor becomes way to intense. I do not recommend doing that
no mirin, no sake? and you call it teriyaki?
You want to make this easier?
1) Use a garlic press 2) Freeze the ginger and use a micro plane
_Also?_ I try to avoid using a corn starch slurry when making larger amounts because it can change the flavor.
I use Xanthan gum. (hint: a little bit goes a LONG way, so be careful)
You tube is a jerk because I had a very thoughtful comment to make but it reset and deleted my comment because of autopay.
Best food porn on RUclips, just... Wow 😳
Thanks
LET OP doe er niet te veel maïzena in 🤣........ hou hem gewoon op het vuur en blij roeren......
your knife has black dirty bits on it!
you should buy a new one :3
don't feed a dog from the table. Nice way to down grade a really good video.
This is fake Teriyaki sauce. Too many ingredients.
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