THE BEST Homemade Teriyaki Sauce | Easy Japanese Recipe
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- Опубликовано: 25 ноя 2017
- This homemade teriyaki sauce takes less than 5 minutes, much cheaper than commercial sauces, contains less than A THIRD of the sugar of commercial sauces and tastes much, much better to boot.
If there's one super-versatile must-have sauce you need to make, it's this.
The full recipe and conversions: adamliaw.com/recipe/homemade-t...
60-90g sugar
200ml sake
200ml mirin
250ml light soy
3:30
Give this man a medal
@Swiit Lime - nigga go back to BB UK
Hero move.
omg!! bless you
Get out of here man. This is not a ytp 😂
I love how you explain the why and why not's instead of just giving the ingredients and instruction without reason. Thank You!
Hey man, this is the first video of yours that I've ever watched and you already earned my subscription thanks to your general vibe and attitude. Good on ya.
I love how you explain the recipes, instead of just describing them. Feels like I'm listening to family! A+ tutorials, thanks.
We don’t use alcohol of any type prohibited in our religion tell me the alternative.
love how considerate his tone was when he talked about subscribing
Dougald Mactaggart
Same here
I actually subscribed because he said it that way
Mate, it's that pleasant aussie accent
Agreed, wish other RUclipsr's would figure this out. I subscribed immediately. I don't need a 2 min lecture on why I need to subscribe, like, and hit the bell.
Well, those aren't two words you usually hear in the same sentence.
David S every time I’m told to smash the like button my finger heads to the dislike button.
Andy, this is really a terrific recipe. All the flavors I want in teriyaki, and none of those that I don't. And so easy. I have a bottle in the kitchen now. I would add that I appreciate your gentle, humorous, and open demeanor.
This fantastic, Adam! Thank you for sharing your Recipes and Knowledge...
Also wanted to say, I've always wanted to try Japanese food and your channel is literally my first class 😁😀 thank you.
This is the very first video of yours that I have ever seen and I enjoyed every second of it. You are a great speaker. I like how you explained every ingredient and gave advice along the way. I usually don’t subscribe to a channel after just one video but you were so interesting to watch and listen to! Loved it! Keep up the good work!
I said and did EXACTLY the same only yesterday.
Kristi Rodriguez I know right!? He’s not wordy with hos and ums and uhs. He says what he needs to say and doesn’t bore me one iota.
Just subscribed, like the way how you present, you are just awesome.
"I usually don’t subscribe to a channel after just one video but..." Same here, saw one video and had to subscribe immediately. top quality youtube chef.
Same man
I really love that you do not ask us to 👍 the videos before we watch them. So many do.
Brilliance. EVERY ONE of Adam's youtubes have provided excellent instruction and inspiration... and superb meals that actually look like what he dishes up! Best food channel on YT. By far.
I used 80g of sugar instead of the minimum 60g (haven’t tried with 60g yet) and the sauce tastes so good that I want to drink it out of the bottle. Thank you so much. The first video I watched of you was the teriyaki chicken video and you brought up your teriyaki sauce recipe so now I’m here. Tomorrow I’m going to make the chicken and I’m so excited to taste it, thank you so much!
My friend (Japanese) taught me how to make this when I lived in Singapore. Thanks for the reminder of how to do it! I’ve just made a huge jar of it ready for our chicken dinner tonight! Thankyou, from Melbourne!
Hi Adam, I just made this today and it is indeed restaurant-quality with my salmon fillet on a bed of brown rice. Superb!
Dont u think a restaurant wouldnt serve brown rice?
Really glad i stumble on your channel. I love the Japanese style of cooking. I'm eager to get started trying some of your recipes.
You got the love and you spread it. Love your channel and will gladly cook a lot of meals from it! Thanks!
I know this is old, but thank you internet. This sauce has greatly improved my cooking ability. Cooking simply is my favorite way of cooking, and this sauce is perfect.
Hi Adam, thanks a lot for this gorgeous recipe! A few days ago I made my first bottle teriyaki sauce and today I used it for salmon teriyaki. It was simply amazing. So so good! I always wondered how japanese get this glace on their meat/fish and what they do to get this thick and yummie sauce... and now I know, even better, I‘m able to do it by myself! Yay! Have a great weekend and thanks again! Greetings from Germany!
How many grams of sugar did you end up using cause he said 60-90 grams. Just want to know the good amount. Thanks.
how long does the sauce last/how many grams of chicken does it make?
I love how simple your recipe is.....thanx
Wow, so simple & so delicious. Thank you Adam.
I watched all the episodes the year when you win Australian Masterchef Adam, love how your passion on Asian & Japanese cooking. My family loves Asuan food & my boys are crazy with anything Japanese at the moment. So happy to find that you’re creating this videos on RUclips. I saw you promoting your book at DJ Sydney CBD 6 years ago, all the best for your food career. Please make more videos on dishes using teriyaki sauce & more easy Japanese food for family, really love your attention to detail and culture background story when explaining about every steps of your recipe.
Everyone in doubt should try this, it's a really good sauce, I've made it with salmon and chicken and its always a winner - thank you Adam :)
Fantastic Sauce, absolutely loved it. Thank you for the recipe!
You definitely should have been a judge on Master Chef Australia !! Not only are you a great chef but you’re also very knowledgeable, considerate and articulate. Thanks for the delicious recipes.
Woah that herb market looked so beautiful!!
Adam Liaw: such a source for sauce!
Love the way you teach very unique thanks for the great videos
Thank you so much for all of your videos. I am so into Asian kitchen. And this sauce is just awesome! I have also tried your recipe for karaage and my gosh it was so tasty. Love your videos ❤️ thank you so much for sharing
I usually don't comment on videos; but, thank you for this recipe;.I've been using it with everything from ramen to fried rice, to katsudon.
I will never get take out again. This sauce is the best I've ever had!
Great little simple recipe, that makes so many dishes so good.
I even love a little drizzle of it in my sushi bowl.
Really awesome thing to have in your kitchen.Tried it with salmon today with the sauce and it was a stunning hit with the kids and I loved it very much too. Thank you again for sharing these wonderful tips and videos
Just made some, so delicious
chef, you can put also grilled onion leeks, onion, ginger sometimes bones of chicken if your using it in tori teriyaki.. but can do without chicken bones if you consider it as a universal ingredient in your dish. thank you, chef, I learn a lot from you!
Loved the simplicity of how to make the sauce!! Made it with Salmon, twice. Yummy!!!
I just made a batch of this and its easily the best teriyaki sauce I've ever tasted. Thank you.
I tried this !!! It is amazing. I tried to make teriyaki salmon with it (like the recipe). It turns out like expensive japanese restaurant I used to go
That's mostly what I do with it. Salmon with brown rice and some vegetables. So simple and makes a healthy quick,mid week meal seem like restaurant food.
I love a little drizzle of it in my sushi bowl too.
Can you tell me where the " teriyaki salmon with it (like the recipe)" is? Is it one of his videos or recipes?
@@ricado372 @Rich ... Can you tell me where the "Salmon with brown rice and some vegetables" recipe is? I'd like to try and make it. New to cooking but learning.
@@PoeLemic there's no specific recipe I followed.
The rice, rince with water and boil with plenty of water and salt, until cooked.
The veg, prepare boil in water with a little salt, once boiling, reduce temp and simmer until they're cooked to your taste.
The salmon, I put some sesame seeds on a plate and coat one side of the salmon, that's optional. Then in the pan, a little oil, medium high heat put in your salmon and cook one side For a few minutes then turn it over and add the teriyaki sauce, continue cooking and spoon it over the salmon, when cooked to how you like it. Take it out . I add a little water to the remainder of the sauce and reduce it a bit, so you have enough sauce to spoon some over your rice and veg.
I hope that helps, good luck.
Very nice, I've been experimenting with homemade teriyaki sauce for about 3 years now and have found this one to be so simple and delicious. I made it tonight with a simple twist (code for I didn't have all the ingredients) I used 2 tbl spns of Brown sugar instead of white and I used 1/3 C Rice Wine Vinegar with 1/2 C Soy. Was Amazeballs
great! I'm going to try this recipe! thank you
I love this channel :’) hust the camera angle , chill bg music , and how he explains everything in detail
By the way the whole family cheered when you won. My Mum was very proud & said Malaysian boy. Ps we are all from Malaysia
If you’re diabetic like me and want to avoid the sugar, you can use sugar free syrups in place of the sugar. Try different flavors, as well. I personally use Jordan’s Skinny Syrups, and the maple donut flavor makes great maple teriyaki. I plan to try mango teriyaki, as well. There are so many things you can still do as a diabetic when you use sugar free alternatives!
Have you ever tried the low glycemic sweetener made of apples? I think Musselmans makes it. I found it at Walmart.
Thanks! I wanted to make this sauce and now I have a recipe.
Going to make it this week, thank you so much Adam
Nice to find you here, Adam I watched you on Masteshef! Congratulations! I hope you have many, many subscribers.
Marika Fejszes SO THATS WHY HE LOOKED FAMILIAR 😂
Where is he from?
Vanara Pan Winner of Masterchef Australia Season 2
monstereotics ohhhhh is he Japanese?
Vanara Pan No, not Japanese though he says often people think that, probably due to his hair style. He’s Australian but I think his family migrated from Malaysia I think it was, can’t remember exactly. He’s often on the tv show which is also a RUclips channel, Everyday Gourmet by Justine Schofield, another great Australian cook, both very nice people.
I’ve done this recipe and replaced the sugar with some ginger infused maple syrup... 5 star sauce right there! Thanks a lot for the cool tips!
Whats the difference in taste?
VastSpartan it makes the ginger kick quite pronounced and the maple syrup makes it even easier to glaze a nice piece of salmon or chicken!
But can't you keep that separate and mix it just before use? That way you can use this sauce for other dishes too.
Salman Ravoof you have to caramelize the syrup as you cook. It’s not the same to just drizzle it on top. ;)
@@hpxavier I meant mix the syrup with the sauce as required before cooking, and then use that to cook.
Thank you so much, Adam. It is so easy to make!
I’ve tried your recipe! It’s very good! Thank you!!!
Hello. How long can you store this sauce?
Nice quick video, can you make Eel Sauce as well?
Making this for the second time because the first batch only lasted one month! Delicious!
Your videos are among the best on the internet. Thanks.
Bro, you deserve 1 mio subs and more. I'm not kiddin. Quote me on that haha
Keep going!! I highly enjoy every single video!
I love teriyaki. Personally, I like mine with a little bit of minced fresh ginger or ground ginger in a pinch.
Punk rock In the wrong hand
I’m using this as a base teriyaki sauce and depending what I’m making with add the fresh minced ginger. I may also try to Keto this with erythritol with monk fruit instead of the sugar. I’ll have to check my mirin for sugar content.
Your video is amazing, very calming too!
A staple and SO easy! I make a more complicated version but yours looks as good if not better.
Can anyone please tell me where I can find sauce pan with pour spout and wooden handle like the one he uses all the time in his recipes? Mahalo ~
For anyone also interested, I was able to locate a company that makes a simular sauce pot, hand hammered in Japan. Looks to be great quality ~
Yukihira Pan - (Aluminum or Copper)
www.kama-asa.co.jp/en/tool/pot/
Umi imU thanks!
@@Umi-imU-We-Are-One
I never cook with Aluminum... it can get in your brain...
I hope u see this question: Please advise how long this sauce will keep and if it's ever neccessary to put in the fridge?
Its pretty much it's own preservative. Salt, sugar, and alcohol will keep anything gross from growing in there.
@@Startower86 thank you! Hope u are having a fantastic day as well as an awesome holiday season! 😁
This was beyond informative, thank you.
I love these videos so much. Thank you.
What is the best way to store the sauce? Freeze, fridge or cupboard?
Koren Moscovich kitchen cupboard is fine
You have such a great talking voice
Just made it to my convenience and access to ingredients in Mexico. It was wonderful
I’m soooo gonna make this. Thank you!
Just made mine! Does it need to be refrigerated?
"You don’t need to refrigerate the sauce. It will keep out of the fridge for years, but you’ll use it long before that." It's from his page
2:26 GOLD EXPERIENCE REQUIEM
Yare, yare DAZU
YOU SHALL NEVER ARRIVE AT THE TRUTH
I never knew it was this simple. Thank you!
Yum, thank you. I will be making this for sure.
For anyone wondering what brand Sake & Mirin he is using they're both called MATSUYUKI. Unfortunately I am not sure if these are readily available in Australia. Perhaps Adam can chime in and give us a link to an Australian supplier that we can purchase it from?
You don't need those specific brands - just go to your Asian grocery and look for the genuine fermented soy sauce etc. I don't even bother with sake a lot of the time - there isn't much in the way of Japanese supplies in Canberra. I just get genuine rice wine (again, fermented from actual rice) instead. Mirin is pretty easy to find.
Some people like to use the actual brands cooks use. What's the big deal? Of course you don't need to use the exact brands but some people do.
Easy to get in Japanese supermarkets, many japanese in Sydney in the right regions (north shore). Tokyo Mart in northbridge is one of the oldest and best japanese grocers in Sydney and have these products.
amazon has them all.
Tokyomart in Sydney or Fujimart on the Gold Coast should have Japanese cooking sake and mirin.
How long does the sauce last?
On the website he says the sauce will stay good in the pantry at room temperature 'for years', but he also says you'll probably use it long before that time period ends. Just make sure you have the sauce in a sealed bottle that's not exposed to the air and you should be fine keeping it at room temp!
Thank you so much...so simple and flavorful
Thanks Adam.... I make alot at my Work Kitchen now and also at home. Use it for Beef Chicken Pork and Fish too. My Favorite is with the Fish. But Customers at work love the Beef Teriyaki. So Yimmy and so Easy to make. Thanks to u....
Oh my goodness, I'll never purchase teriyaki sauce again. This is delicious!!
Funny thing is that there is no commercial "teriyaki sauce" sold in Japan. Everyone makes it at home.
Would you look at that, a guy that knows how to wear a button-up shirt AND cook?
A rare gem
This was so dead easy and has given me plenty of nice meals already. Thanks!
MANNNNNNNN. i just made this and WOW...! tastes just like teriyaki experience restaurant... lol my mother goes there religiously and she's amazed too. thank you brother...!
How long can homemade teriyaki sauce last? Do I need to sterilize my bottle beforehand? Thank you!
Teriyaki sauce generally has a shelf life of about 2 years if it’s stored properly. Once the sauce it opened, it should be refrigerated.
2 years is when teriyaki sauce is at its best, but it is still safe to eat after two years as long as it is refrigerated. However, it may start to have a different texture, color, or even flavor.
The ingredients consist of soy sauce, rice wine, sugar, garlic, ginger,
etc… All of these have a pretty long shelf life due to how it’s made (fermentation). The sugar also helps with preserving the sauce.
Read this: adamliaw.com/recipe/homemade-teriyaki-sauce/
Yes you should sterilise the bottle before using, well not essential, you could just wash with dish soap and water but you want to be able to keep it fresh for as long as possible and sterilising will get it off to a good start.
Look at the ingredients. Soy sauce, mirin, sake, and sugar do not have to be refrigerated and last for years. Combine them into a teriyaki sauce, and the same still applies.
@@Voodooray007 his ingredients didnt include garlic or ginger??
Thanks to Adam, I'm no longer going to Japanese restaurants now.
I'm new and I enjoyed your soft tone and professionalism
Good stuff! Thanks!
Does all teriyaki have alcohol in it? I never knew that was one of the ingredients
Traitionally, I think so. Both sake and Mirin are akcoholic, and they are both key ingredients of teriyaki.
*me who can't consume alcohol*
aaaaaaaaaaaaaaaaaa
Can you suggest a non-alcoholic homemade teriyaki sauce recipe? Thanks
It's a sauce used to cook with, not dip into so the alcohol would be cooked off; also because he stores it in the pantry the alcohol content keeps it sterile for longer periods of time
Adam has purposely not cooked off the alcohol in this version (helps with shelf life a bit). To turn it into a non alcoholic version, use the same ingredients, but simmer below boiling point for about 10-15 minutes to cook out the alcohol. It’s ready when you can’t smell any alcohol heat when you sniff above the pot.
Mitchell R
Mark Zammit but looking at the name of the op, she is a muslim, and we cant use alcohol at all in our cooking
I'd really just test around and see what you can find. I think the big key is the soy sauce and sugar. Outside of that you'll have to probably Google for different recipes and figure out what suits your tastes. A lot of Japanese dishes contain alcohol (be it mirin or cooking sake) and although it's cooked off I know that's not necessarily good enough (I know some recovering alcoholics which wouldn't be able to have it). So beast bet I'd say is google around. Some ingredients might be able to be replaced.
I subbed for sure. Dude such a helpful video.
I'm from a background of European but mostly Indian food I lived in India for 2 years cooking and travelling..India has the largest and most diverse food on the planet but this channel caught my eye and Japanese is something that has really passed me by..I'd like to learn more..So subscribed :-)
$3-5?! that huge bottle of sake is around $15 here in Indonesia :(
I just bought one for 7.29 at my local asian grocery store
Pretty sure he uses cooking sake here, which is quite cheaper than real sake. Maybe try looking for that instead?
The only major change I'd make to this recipe is to simmer it a bit until it reduces slightly. Simmer very gently 10-15 mins until small bubbles appear around the edges of the pan, or a clean spoon dipped in it gets a light glaze that sticks to the spoon. It should still be very runny - like genuine maple syrup.
I actually wouldn't recommend that. The difference between reducing a large amount in a pot and reducing/caramelising in a pan during cooking is that caramelisation removes some of the sweetness of the sugar. Commercial sauces are often thickened or reduced, which I find makes them too sweet. A reduced texture also tends to make the final glaze too thick when used in the normal Japanese way.
all he's going is just premixing it so it'll be easier for you to use later. you'll eventually have to reduce it down when you are actually cooking with it.
Nice and simple. Thanks
Great tasting and easy to make sauce. I added abit of red wine in the cooking process. I wanted a bit of spice I added the sauce to a bowl with a spoon full of korean spicy chili paste. Turned out really good with a great sweet and taste. Thickened it up with abit of cornstarch slury
You need to specify the soy sauce type, dark or light, chinese or japanese etc. I just thought I could buy any soy sauce but I got some Chinese light and it turned out terrible! I did a batch prior to that, I am not sure what I used prior to using Chinese light but it was amazingly good. I think you can't just say "soy sauce" you need to specify what type and even mentions brand names you would consider using for us noobs.
Go on then tell me. Did he specify Chinese or Japanese or either. Did he specify light or dark or either. Watch the video and tell me where it says Chinese/Japanese/either and then tell me where it says Light/Dark/either. I purchased two soy sauces that both say "Naturally Brewed" and one was terrible and was fantastic. So Naturally Brewed isn't enough information.
prosserd 3:02 "Naturally brewed light soy sauce...definitely not dark soy sauce." And teriyaki is a Japanese sauce, so I don't really think he needs to specify that you need Japanese soy sauce and not Chinese 😊
Fair enough, I watched that twice and I missed that bit twice.
@@prosserd what an idiot hahaha
@@prosserd You're not an idiot. Japanese dark soy is the variety used in Teriyaki. Japanese have a dark and a light soy sauce. This relates to colour, not taste. The dark (koi-kuchi shōyu) is darker in colour and less salty than the light. It is the 'regular soy sauce' he is talking about at 3:02. Kikkoman is a commonly available brand. Light soy (usu-kuchi shōyu) is saltier and lighter in colour. It is used in dishes in which the darker colour would detract from aesthetics (clear broth for example.) Chinese dark soy is dense and syrupy and would be disastrous in this dish. Chinese light soy is closer to Japanese dark soy but is still saltier and less bright in flavour. Use kikkoman brand, or if you have a Japanese grocer in your town try a really good quality dark soy and change your life.
It would be helpful to indicate British measuring: cups, teaspoons, etc. We do not weigh ingredients here in the US, generally.
Also, he’s going to need you to come in and wipe his bottom when he calls for you.
Btw, he’s Australian.
Love your videos! encourage me to learn to be a better cook.
I have been cooking at home a lot more, too
I have really enjoyed the tiryaki series
Nice channel, just joined and already a fan
I thought teriyaki sauce was supposed to have ginger and garlic in it
I thought so as well, pretty sure theres also supposed to be honey.
um nope. no garlic no ginger and no honey
Maybe that's American teriyaki sauce?
Yes there is. These are just the base ingredients. Which give you a good teriyaki sauce. But a better sauce contains ginger, garlic, and even cooked up with some chicken pieces. If you watch a Japanese chef make teriyaki sauce, he uses ginger, garlic, and some use chicken for even more flavor. These ingredients of course are not mandatory. But for the best flavor, you want to use them.
HillMeister's HQ I think his idea is to give a general base sauce, and when you actually start cooking you can add whatever you want and tailor it to your taste
Love the tone ♥️
This is a fantastic recipe, my sushi game improved so much with this.
Gidday Adam. Good results with this recipe. I like to add yuzu but it’s simply not available in Germany where I’ve relocated. So I tried adding the peel and one half of a mandarin that’s a bit past it’s Prime along with three slices of lemon rind, avoiding the pith as much as reasonable. Following your recipe I allowed the sugar to dissolve and then let the mixture steep for an additional 5 mins. I carefully removed the fruit and strained off into a clean soy bottle and was pretty happy with the approximation. Have a crack yourself and let us know. Regards Steve.
Excellent. Thank you!
Love your videos, Adam. Keep up the great work. Question, would Chinese cooking wine be an acceptable substitute for the cooking sake?
This sauce is the bomb! Thank you my friend!
Thank you for the recipe. Greetings from Guatemala.