TERIYAKI SAUCE: I remember. 1 part Soy Sauce 1 part Sake (I like ½ Mirin ½ Sake) 1 part Sugar Heat while stirring until sugar dissolves. 👍 P.S. It might've been 2 parts Soy Sauce. Try both quantities to see what you prefer. No biggie.
Just found this through your video on deboning a thigh. Decided to try it out since I had obviously just deboned a couple of thighs... Worked perfectly! I had no wine to cook with, but did everything else by your instructions, and it was INCREDIBLE. Even my wife loved it, and she's not always keen to try my cooking experiments. Subscribed!
Dear chef, thank you for sharing all the lovely recipes. Could you please do a segment for basic essentials sauces etc needed for basic Japanese cooking. Thanks
The aluminum foil is a good tip and so is the point about not letting the teriyaki sauce touch the skin. I'll have to use this recipe next time I make teriyaki chicken. Thank you!
Your vid is the FIRST "Culinary Instruction Video" where the "Chef" is actually qualified to call himself that. All other thousands and thousand of video are people who can't even slice properly using every wrong method that goes against the simplest common senses. Their vid seems to do NOTHING, but shout look at me, me ME, and ..... more of ME...., doing everything wrong, cuz I care more about me, me, me, than LEARNING anything. Hell, some of them even get paid big bucks to do just that, like Gordon Ramsey who thinks he can use OLIVE OIL to stir fry in wok.
Andrew Jackson lol someone had a bit to much salt in there terriyaki, you can use any kind of fat prettt much or oil in a wok dude just have to ajust the temp based on what ever they are cooking with all have different cooking temps. Great vid 👍
What would be the point of using any oil or a pan? Then? Why not just steam it? Or just bast it on olive oil inside of a luke warm oven? Shit brain... should eat French fries fried in water.
Andrew Jackson clearly know nothing about the culinary arts basting isnt really done in a wok.. lol and you cant fry with water any water in the fryer grease will sisle and evaporate. Your response makes no sense bud. If its not to high of heat youd then be steaming it?? the traditional way of cooking is in a wok with high heat to rapidly cook what ever it is idk why your even arguing
I am a fan of your amazing videos. Chef you make Japanese cooking so easy. Thank you so much. May I ask! if I do not want to use foil, can I use a small stainless steel cover that cover just the chicken to get the same result?
Thank you for the recipe. I actually have a question. Doesn't the sauce on the plate you poured on the chicken tights make them soak so the skin isn't that crispy afterwards? Thanks!
Amazing recipe! Thank you very much chef Dai. I do have one question to ask before my attempt of making one. Throughout the cooking I've seen you avoiding touching the delicate crispy skin. However, in the end, the sauce is poured directly over the skin. Would that soften it a bit?
+Peter Nguyen Thank you for the kind comment and awesome question. I would think that marinading in soya sauce for an extended length of time may extract moisture from the chicken and may result in a less "juicy" and tough chicken. Also you will struggle to crisp up the chicken skin and cook the chicken on a high heat without burning the sugar and soya sauce. I would definitely apply the sauce towards the end of the cooking process.
Me: *watches the video Also me: Yeah I can do that My brain: u sure man? Me: *proceeds to cooking that for dinner anyway and burned the skin (still taste pretty dang good skinless, best recipe ever)
This looks super delish!!!! I will maka sure to prepare this for dinner! One question how if i cannot find sake? IT is really hard to find all the ingredients here in Norway 😶 Thank you chef 😉
I'm not the chef, but me and other people have used sherry. Is there a chinese grocery store where you live ? Chinese shaoxing wine is somewhat similar and can also be used. Or just use any white wine suitable for cooking. Note that the flavours may be somewhat different. Good Luck !
Produce the sake yourself. Just gelificate some rice, press that whitey liquid into some barrel, make a comfy home for Aspergillus oryzae and let teh bois do the work ???????? profit
+giantcomet4 I actually recorded a deboning and butterflying of chicken thigh video on the same day as I recorded the chicken teriyaki video. Unfortunately the sound and picture quality were awful so we had to scrap it. But I will definitely try my best to make a filleting of Chicken thigh video soon giantcomet4. Thanks for the suggestion!!!!!
Chef Dai, if one wanted to apply your teriyaki method to a ribeye steak, with how much time left in the cooking process would you recommend putting in the sake and sauce? Timing is everything and I hate cooking my steaks.
+enaicee Great question. If I wanted a medium cooked steak I would personally add the sake and teriyaki sauce when it is around medium rare. It would of course depend on the thickness of beef.
What is your ratio in your teriyaki sauce?? and also if was to cook the breast and lolipop chicken drums how would i go to cook the lilipop in the wok as well to coat it? Or Would i do another sauce to the side because i want the bone to be white and presentable so i kinda want to bake it coving the white of the bone with vinegar amd foil.
+Bang Bang Thanks for the message and support BB!!!! The dressing is a homemade mayonnaise. I will try and post a recipe for it in the future. If I've inspired you to take up cooking as a future career, I will die a happy man!!! Thats awesome, thanks again!
+Cooking with Chef Dai , Hi, Chef Dai Just wanted to let you know, I tried this recipe and it turn out GREAT!!! family loved it and I even made a 16 oz of your version of teriyaki sauce for future uses.
Bang Bang Thats fantastic to hear, it really is. I'm really glad to hear that your family enjoyed the chicken too and the sauce (if kept under optimum conditions) should last for some time. Just wanted to add that, in my opinion, recipes are just a guideline. If 1000 people followed the same recipe, there would be 1000 different tasting and looking results at the end. You followed my chicken teriyaki recipe, but ultimately the dish turned out great because of your efforts, well done!
+Roy Prabowo sorry for the late response. Thank you for your question. I would use the following for an interesting take on teriyaki sauce: 1 Tbsp x sugar, 1 Tbsp x soya sauce, 2 Tbsp x vinegar. I think you'll find that although different to the typical teriyaki sauce, a delicious alternative to using sake Roy!
+John Rejas I would use white wine as an alternative to sake for the deglazing of the pan stage. For the actual teriyaki sauce, I would use Chinese rice wine or some mirin and a pinch of sugar instead of sake. Hope that helps John.
simple but turned out the best and cheapest (cost me $1) chicken teriyaki in my life so far!! But i will definitely use less vegetable oil next time since the thighs alone can generate quite a generous amount of oil...
Is the chicken served cold? Each time I cut the meat then place it on the plate, by the time it arrives to the table is lukewarm or cold... (wish I had those special light bulb that keep the food warm ^^)
I made a teriyaki sauce video, click the link below for itruclips.net/video/A9EoiCTNRIM/видео.html I can make sushi and will make a video about it in the future! thanks
chef Dai, I love your teriyaki chicken , so many of us had commented how to make the teriyaki sauce that u gave in the link, it’s private. Could we please ask you to post😊
Dry sherry, rice wine vinegar with a little water or white grape juice can be substituted for the sake. A simple teriyaki sauce is just soy sauce, sugar and ginger if desired. Adjust the ingredients to your taste.
I made this earlier today following your recipe except substituting sake with mirin. The teriyaki sauce coagulated to big blobs. Do you know what I did wrong?
You pour the sauce over the chicken after you plate. Doesn't that also take away from the crispy skin? You kept the skin away from the sauce so that it wouldn't get soft but then you pour the sauce over the skin. Please explain.
Er...lighting issues? When far back it looks slightly pink against the background, but for the close-up shot it looks perfectly white and cooked through.
Does anyone have a recipe of chef's teriyaki sauce by any chance? Ive tried it before and it soo good. Video is private already.
Hello! The video with the teriyaki sauce recipe is now private - any chance you can at least post ingredient lists back? love the recipes :)
Thank you for sharing and teaching this recipe! I have tried some of these recipe and they are awesome
Booey Amante no problems mate. Thanks for the comment
TERIYAKI SAUCE:
I remember.
1 part Soy Sauce
1 part Sake (I like ½ Mirin ½ Sake)
1 part Sugar
Heat while stirring until sugar dissolves. 👍
P.S. It might've been 2 parts Soy Sauce. Try both quantities to see what you prefer. No biggie.
chef dai ! i was going to go back and watch your teriyaki sauce video, but it is listed private right now?
Great video ! What’s the recipe for the teriyaki sauce ? The link in the description goes to a private video.
Just found this through your video on deboning a thigh. Decided to try it out since I had obviously just deboned a couple of thighs... Worked perfectly! I had no wine to cook with, but did everything else by your instructions, and it was INCREDIBLE. Even my wife loved it, and she's not always keen to try my cooking experiments. Subscribed!
Why is the teriyaki sauce video private?!
Dear chef, thank you for sharing all the lovely recipes. Could you please do a segment for basic essentials sauces etc needed for basic Japanese cooking. Thanks
I can’t open the link for teriyaki sauce, can we get the ingredients for this. thank you
I have binged watch all your videos. I hope you make more soon. Love them . Thank you
Thanks for these amazing videos, I love your English accent 😄
This is one of the best ways I’ve seen to cook chicken teriyaki - excellent - thank you chef !!!
The aluminum foil is a good tip and so is the point about not letting the teriyaki sauce touch the skin. I'll have to use this recipe next time I make teriyaki chicken. Thank you!
THE BEST TERIYAKI CHICKEN RECIPE!
+Alq cheers mate!
Your vid is the FIRST "Culinary Instruction Video" where the "Chef" is actually qualified to call himself that. All other thousands and thousand of video are people who can't even slice properly using every wrong method that goes against the simplest common senses. Their vid seems to do NOTHING, but shout look at me, me ME, and ..... more of ME...., doing everything wrong, cuz I care more about me, me, me, than LEARNING anything. Hell, some of them even get paid big bucks to do just that, like Gordon Ramsey who thinks he can use OLIVE OIL to stir fry in wok.
Andrew Jackson lol someone had a bit to much salt in there terriyaki, you can use any kind of fat prettt much or oil in a wok dude just have to ajust the temp based on what ever they are cooking with all have different cooking temps. Great vid 👍
What would be the point of using any oil or a pan? Then? Why not just steam it? Or just bast it on olive oil inside of a luke warm oven? Shit brain... should eat French fries fried in water.
Andrew Jackson clearly know nothing about the culinary arts basting isnt really done in a wok.. lol and you cant fry with water any water in the fryer grease will sisle and evaporate. Your response makes no sense bud. If its not to high of heat youd then be steaming it?? the traditional way of cooking is in a wok with high heat to rapidly cook what ever it is idk why your even arguing
You are a great chef . Very clear instructions. Thank you Chef .
Used this with chef Dai's teryaki recipe. Turned out as good as our fave local Japanese restaurant! thank you Chef Dai!
oh my gosh so happy this channel was recommended.
And... That's going to be dinner! Thank you!
This is a great recipe, I’m currently eating it for the 5th time in the last week. Super great recipe. Thanks!
WOW!! thanks for taking the time to send that link!!! i know what i will be having for dinner tonight!!! chicken Teriyaki here i come!
It is a real joy to watch you cook Dai! Arigato!
I'm from the UK too but I love your accent/voice.
Another great recipe from Chef Dai
Thank you, can you make the teriyaki sauce video public? It's private
Chef is watching from Baguio🌲🇵🇭..please drain the oil before ading your sauce..
Nice looking set up thank's for sharing
Wow... Just cooked this and it was the best chicken I've ever had. Juicy, Flavorful, and with a little crispiness from the skin. Thank you.
Did you do your own chicken teriyaki sauce chef?
I am a fan of your amazing videos. Chef you make Japanese cooking so easy. Thank you so much. May I ask! if I do not want to use foil, can I use a small stainless steel cover that cover just the chicken to get the same result?
Great videos, keep them coming!
Thank you for the recipe. I actually have a question. Doesn't the sauce on the plate you poured on the chicken tights make them soak so the skin isn't that crispy afterwards? Thanks!
Thank you. I learn so much from your videos
+RedSparta Not at all. Thank you for the kind words!!! Was a pleasure making this video!
Great recipe and Great English! 英語が上手ね！
Just made this using your methods and wow! Best I’ve ever made! The sauce was amazing as well, so simple and good. Thanks!!
Thanks so much. Glad you liked it
I want to try this, but I could not find the recipe of the teriyaki sauce.😤
Why is your teriyaki sauce video private?
Amazing recipe! Thank you very much chef Dai. I do have one question to ask before my attempt of making one. Throughout the cooking I've seen you avoiding touching the delicate crispy skin. However, in the end, the sauce is poured directly over the skin. Would that soften it a bit?
I wondered the same, but perhaps since he didn't do that until plating I imagine it'll retain its crunch long enough to be served and eaten
i wondered that too, wen at the end he poured the sauce over the chicken. I suppose that’s for immediate eating.
Hi chef, after flipping i see you covered it with foil again. Won't the steam soften up the crispy skin? although I see yours still is quite crispy.
I was thinking the same thing!
thank you ,that was great ! what about veg in brown sauce ?
beautiful! I made this and it came out great. Excellent tutorial.
Sorry for the late response. Thanks for much
I like your knife. May I ask what is the brand of your knife? Thanks
Great video! I tried the recipe and it turned out great! A quick question, would beef teriyaki be similar?
Dude, you rock!
love your videos! would you recommend marinading the meat in teriyaki sauce before this?
+Peter Nguyen Thank you for the kind comment and awesome question.
I would think that marinading in soya sauce for an extended length of time may extract moisture from the chicken and may result in a less "juicy" and tough chicken. Also you will struggle to crisp up the chicken skin and cook the chicken on a high heat without burning the sugar and soya sauce. I would definitely apply the sauce towards the end of the cooking process.
Soo good! I have to try this.
Me: *watches the video
Also me: Yeah I can do that
My brain: u sure man?
Me: *proceeds to cooking that for dinner anyway and burned the skin (still taste pretty dang good skinless, best recipe ever)
Chef Dai - love the recipes. What's the name of your restaurant? I'd love to visit some time!
i really like this one, very tasteful
The Teriyaki sauce is now private :(
Yep. Why
How can I view it
I remember.
1 part Soy Sauce
1 part Sake (I like ½ Mirin ½ Sake)
1 part Sugar
Heat while stirring until sugar dissolves. 👍
Master Teriyaki right there...
Hi chef! I'm just wondering could you do a recipe of the teriyaki sauce or which one in the market you would recommend?
+Yuen Cheung Chan I would always recommend making it yourself. Here you go pal
ruclips.net/video/A9EoiCTNRIM/видео.html
😋 I put a rice and oh. man. No more Japanese restaurant for me...Thanks. Papy.
This looks super delish!!!! I will maka sure to prepare this for dinner! One question how if i cannot find sake? IT is really hard to find all the ingredients here in Norway 😶 Thank you chef 😉
I'm not the chef, but me and other people have used sherry. Is there a chinese grocery store where you live ? Chinese shaoxing wine is somewhat similar and can also be used. Or just use any white wine suitable for cooking. Note that the flavours may be somewhat different. Good Luck !
Produce the sake yourself. Just gelificate some rice, press that whitey liquid into some barrel, make a comfy home for Aspergillus oryzae and let teh bois do the work ???????? profit
how do you cut up the chicken like that? Suggestion: make a video on cutting up chicken like the fish fillet videos!
+giantcomet4 I actually recorded a deboning and butterflying of chicken thigh video on the same day as I recorded the chicken teriyaki video. Unfortunately the sound and picture quality were awful so we had to scrap it. But I will definitely try my best to make a filleting of Chicken thigh video soon giantcomet4. Thanks for the suggestion!!!!!
Chef Dai, if one wanted to apply your teriyaki method to a ribeye steak, with how much time left in the cooking process would you recommend putting in the sake and sauce? Timing is everything and I hate cooking my steaks.
+enaicee Great question. If I wanted a medium cooked steak I would personally add the sake and teriyaki sauce when it is around medium rare.
It would of course depend on the thickness of beef.
What is your ratio in your teriyaki sauce?? and also if was to cook the breast and lolipop chicken drums how would i go to cook the lilipop in the wok as well to coat it? Or Would i do another sauce to the side because i want the bone to be white and presentable so i kinda want to bake it coving the white of the bone with vinegar amd foil.
What sauce did yo use for the salad? By the way I love your channel!!!! Awesome chef you are, certainly inspired me to try culinary school.
+Bang Bang Thanks for the message and support BB!!!! The dressing is a homemade mayonnaise. I will try and post a recipe for it in the future. If I've inspired you to take up cooking as a future career, I will die a happy man!!! Thats awesome, thanks again!
+Cooking with Chef Dai , Hi, Chef Dai Just wanted to let you know, I tried this recipe and it turn out GREAT!!! family loved it and I even made a 16 oz of your version of teriyaki sauce for future uses.
Bang Bang Thats fantastic to hear, it really is. I'm really glad to hear that your family enjoyed the chicken too and the sauce (if kept under optimum conditions) should last for some time. Just wanted to add that, in my opinion, recipes are just a guideline. If 1000 people followed the same recipe, there would be 1000 different tasting and looking results at the end. You followed my chicken teriyaki recipe, but ultimately the dish turned out great because of your efforts, well done!
What can we used to subtitute Sake? Due to Halal Issue.. Thanks Chef Dai!!!
+Roy Prabowo sorry for the late response. Thank you for your question. I would use the following for an interesting take on teriyaki sauce:
1 Tbsp x sugar, 1 Tbsp x soya sauce, 2 Tbsp x vinegar. I think you'll find that although different to the typical teriyaki sauce, a delicious alternative to using sake Roy!
+Cooking with Chef Dai THANKS CHEF DAI!!! SURELY HELPS A LOT! #sorryforcapslock #imexcitted #GreetingsFromIndonesia
+Cooking with Chef Dai Thanks chef! :)
Thank you Chef Dai. I have been interested in finding a halal substitute for a very long time. I will give this a try!
Yoooo what's the teriyaki recipe? The link given is private.
Chef Dai, what are the alternative ingredients I can use for Sake?
+John Rejas I would use white wine as an alternative to sake for the deglazing of the pan stage. For the actual teriyaki sauce, I would use Chinese rice wine or some mirin and a pinch of sugar instead of sake. Hope that helps John.
Thank you Chef! I would definitely try that I hope my mom and dad would love it. :)
+John Rejas You're always welcome. I'm sure they will LOVE it! Let me know how it went? Would love to hear back from you John.
I rilly like yore idease
I rilly like yore idease
the link to the teriyaki sauce recipe is in private???? 😭😭😭
simple but turned out the best and cheapest (cost me $1) chicken teriyaki in my life so far!! But i will definitely use less vegetable oil next time since the thighs alone can generate quite a generous amount of oil...
Simple and delicious
The video on how to make teriyaki sauce is private! Is there a new video?
How long do you cook the chicken on each side
Is the chicken served cold? Each time I cut the meat then place it on the plate, by the time it arrives to the table is lukewarm or cold... (wish I had those special light bulb that keep the food warm ^^)
Coryan Hanot do you live in alaska lol
Do you use a specific teriyaki sauce? It looks delicious! Do you do any sushi? T hanks!
I made a teriyaki sauce video, click the link below for itruclips.net/video/A9EoiCTNRIM/видео.html
I can make sushi and will make a video about it in the future! thanks
Cooking with Chef Dai teryaki
chef Dai, I love your teriyaki chicken , so many of us had commented how to make the teriyaki sauce that u gave in the link, it’s private. Could we please ask you to post😊
Is there any good alternatives to Sake?
Dry sherry, rice wine vinegar with a little water or white grape juice can be substituted for the sake. A simple teriyaki sauce is just soy sauce, sugar and ginger if desired. Adjust the ingredients to your taste.
how about a recipe for the sauce?
Per the wife: "omg that is the best teriyaki I've ever had"
would it work if your make spicy chicken?
I made this earlier today following your recipe except substituting sake with mirin. The teriyaki sauce coagulated to big blobs. Do you know what I did wrong?
Modojocor Lee sounds like you over heated it. you have to be careful with the sauce to not apply too much heat.
thanks.
Dont eat my brother, i swear im gonna come there
What went into the pan before the chicken?
what's the salad made out of?
Tell me your location then i will eat there after march
How did you get the sake to catch fire?
Very high heat, that’s all. The pan must be hot
since when does sake flame that high!? I thought only ABV 40% and higher does that
any alternative to the sake?
you can use sweet sherry or Chinese shiaoxing wine
Cooking with Chef Dai
Thanks alot for the answer!
You're welcome!
Dai
Semendemon yes hennessy or colt 45
That voice makes my knees weak.
make your video 5/5 by eating 2-3 bites at the end would be so good! We want to see you eat it please!
can this be made with skinless thigh?
I have the same problem with the bottom of my de Buyer pan being curved
what the substitution for the sake??
aisah fikri a combination of 100% white grape juice and lemon juice
I'm astonished at the amount of grease build-up on the stove-top. No fear of a grease fire?
You pour the sauce over the chicken after you plate. Doesn't that also take away from the crispy skin? You kept the skin away from the sauce so that it wouldn't get soft but then you pour the sauce over the skin. Please explain.
In the thousands of chicken videos and shows ive never seen aluminum foil used in this manner.
where's the rice?
That's the way he serves it in the restaurant, maybe you order the rice separately.
Duck next time. please
Duplicated this recipe for three time,, tux chef
4:15 come on dude that end piece looks raw in the middle
how is that raw????
@@heheneji it looks RAWWWWWWWWWWWWWWW@
Er...lighting issues? When far back it looks slightly pink against the background, but for the close-up shot it looks perfectly white and cooked through.
NO RICE?😳
Why u talk like Gordon Ramsay?😂
You mean accent? Chef is probably living in UK. Chef Jun Tanaka has the same accent. You probably have an accent too.
Chickens don't have hair, they are feathers.
Foil? 👀no please
epilepsy warning
Ok...so did everybody else catch theirs on fire? that kinda scares me
would like to have seen a hand wash. Especially between the raw chcken and salad...
I'm sure he washes his hands on a regular basis
You smack your lips a lot xD not really a problem but kinda distracting lol
Rei Shiki fuck you. Now I am distracted too.
Strange thing is at first I was distracted too but now I smack my lips too after he does it haha
How to burn your house.