I can tell you this guy here certainly has not. Teriyaki sauce in Japan only contains soy sauce, mirin and sake (don't fully remember is sugar is common too) and only those ingredients
Here in Okinawa, especially working in a resteraunt our house blend is unrefined rock sugar, salt, mirin, awamori (a type of local rice wine) and tamari. Tamari is a type of thicker less refined soy sauce that often comes as a by-product from making miso. Awamori is not something you'll find outside Okinawa, and the rock sugar we uses adds a milder and cleaner taste, not to mention the tamari has a richer umami flavour. This teriyaki we often glaze on fish or pork, local favourites in comparison to unagi and beef or chicken more common on Honshu, the main island.
I always think it's kinda nice and cute that so many different places have their own take on things... But why can't people just say I personally adore it instead of its better than the rest? It always is a competition to be the best of all... Why can't you be good and the others too? (don't need to answer, if it made you think at least for a sec that's all I wanted. If it does not, there was no point in writing it nor answering anyways)
@Aiden E when did he say its better than the rest??? Man is just telling us what he does. And it probably is better. Teriyaki is a Japanese conception and he works in a restaurant there. Sheesh some people man.
@@aidene5513 I've worked in pretty much every prefecture in Japan, the fuck are you on about? I'm not even saying its better its just what is popular in my local region. I've lived in Hokkaido to Gifu, Kumamoto to Toyama, its impossible to compare things which vary in local taste because that's what taste is: subjective. You're putting words in my mouth but you're holding the spoon, friend. If you want to make assumptions you're more then welcome to be a jackoff somewhere else.
@@BobbieDemingHonestly measuring doesn’t really matter Just play it by taste. Just little by little you get that perfect flavor. Or the flavor you like
Dark soy sauce taste the same as regular soy sauce. The only difference is color. Dark soysauce color is extremely dark so I’m concern how your food might look like after dunking it in…
"Now add equal parts sake, mirin, and soy." I have exactly one of those, and I've routinely seen people say the soy sauce(and olive oil) I buy in the store is probably not legitimate, so I have exactly none of those.
If you have an asian market anywhere nearby that’s your best bet for finding them. But only go for it if you plan on cooking chinese style semi regularly, otherwise storebought teriyaki sauce is totally fine
@@angelaphsiao the problem is, that there's no such thing as store bought teriyaki sauce since it is not a thing here. So you gotta make it for yourself but we have one chinese deli market a few km away so I will check it out on the weekend
@@HrHaakon I once hopped on the train to Moscow which was almost 30 hours. I don't know if you count it as Asia but you can certainly do it with enough patience :D
I've been using your recipe for quite a few years now. and for pretty much anything - stir fry, noodles, deeps, sandwiches, homemade food in general. the only thing I've changed was to add about 1-2 tbs of honey to increase the sweetness, works like a charm :)
Or just some brown/white sugar, if you don't have cane sugar. A little sweetness is definitely important. Also recommend some sriracha mixed in the sauce. Not traditional but adds some background heat and a bit more depth to the flavour.
If you ever make it from scratch, you won’t want the bottled sauce. My family is spoiled now. I can’t remember the last time we used the store bought stuff.
None. Crush or slice your garlic and add to the pot WITH the liquids. Let it simmer for a few minutes then strain. Traditional teriyaki isn’t supposed to be full on garlic and ginger-y anyway. Still, this recipe makes a delicious and awesome sauce, so try it both ways and see which you prefer
was thinking the same thing, if i want mirin or sake i need to order it online from the few specialised stores that sell them, and it's not cheap at al....
Damn, living on the west coast you'd think every grocery store just has them by default. At the same time it can be hard to find any authentic Mexican ingredients where I live so...
I live in the South with a 1% asian population and I can find cooking Sake in like every liquor store. Pretty sure i can find Mirin (all be it low quality) in kroger
Don't have mirin or sake? No problem!! 1-1/4 cup soy sauce, 1/2 cup of sugar (brown or white, your choice), 3 tbsp apple cider vinegar, 1tbsp or so of grated ginger, garlic cloves to your preference but 4 or 5 is good. Sometimes I kick it up a notch. And 1/2 cup of water. Whisk together all of the above and heat in a pan to a simmer. Reduce to low immediately and stir often for 5 or so minutes. Make a cornstarch slurry, approx. 3 tbsp cornstarch and 4 tbsp cold water. Add the slurry to the pan and whisk until thickening. Remove from heat, add sesame seeds if you'd like, and either use immediately or cool to room temp and store for later use.
Following your teriyaki sauce and chicken video a while ago, I have started making my own teriyaki sauce and i have never looked back Thanks for the idea and recipe!
You can put in your sauce whatever you want, make it however you want as long as it's what you like. Now a recipe: Mix equal parts sugar, Mirin, Soy sauce(preferably light), Sake. Put the mixture in a pot and reduce it to roughly half on low heat. You want to have some of the alcohol left in the sauce and no caramel. Use the sauce in the last minute or two to glaze your meat, fish or veggies when grilling or broiling. That will make the meat shine and give it that savoury sweetness. Teriyaki is a combination of the word 'to shine' and grilling/broiling/frying and a cooking TECHNIQUE. That aside, wanna use it for dipping? -Do as described in the video! Don't want alcohol in your food? -Eat something else...Sake and Mirin are rice wines and soy sauce does contain a tiny portion of alcohol itself.
@@Bigb00bs_umchileanywaysso in my country it’s considered one of the top 8 allergens (though people can be allergic to anything) it really sucks bc they use soy in a lot of things here too :’(
This sounds so close to Rie's Tebasaki sauce from the tasty chicken episode. I always make her recipe so this really sounded familiar! Anyways I enjoy that sauce, so yours is most likely nice too.
Teriyaki Sauce Recipe Ingredients: - 1 knob of ginger - 2 cloves of garlic - 2 tablespoons of oil - 1/3 cup of sake - 1/3 cup of mirin - 1/3 cup of soy sauce - 2 tablespoon cornstarch - 3 tablespoon water - 1 tablespoon of sesame seeds Instructions: 1. Start by peeling your ginger and garlic. Chop the aromatics into very fine pieces. 2. Next, drizzle in 1 tablespoon of oil into a pot and drop in your finely chopped garlic and ginger. On low heat, let the garlic and ginger bloom and become fragrant. 3. After about few minutes, add in equal parts of sake, mirin, and soy sauce. Bring to a boil and let the alcohol cook off. This will take about 5 minutes on medium heat. 4. Once the sauce has reduced, mix together the corn starch and water in a small bowl. 5. Drizzle in your corn starch slurry and give it a mix. Your teriyaki sauce should become nice and thick as it bubbles. 6. Finally add in about 1 tablespoon of sesame seeds. Stir to combine. 7. Once the sauce is cooled store in an air tight jar. Keep in the fridge until you are ready to use! Shop this reel here: Mason Jars: amzn.to/4crNhir Hexclad Pot: amzn.to/3KxnucE
Im pretty sure its easier buying it 😂 this quickly escalated damn. I like this guys videos and have for years I was just making something you may know as a “joke”
Garlic and ginger. vinegar and soy sauce. I will make my next chicken dish w this. A few weeks ago i figured i could just use my normal chicken marinate for frying (salt n turmeric) and then put on some honey while cooking/sauteeing to make honey chicken. Why did i thought cooking was so hard. Lol
I saw your full video on this and I've been making it for my family all the time but I did modify your teriyaki a little bit instead of chopping the garlic and ginger I use a zester and I really get it super fine and I also use a little less soy sauce or like a third mirror and a third sake and like a quarter soy sauce just because it's a little strong for the kids they wanted a little sweeter so I also add some sugar and it has been a staple in our house ever since
Just a word of caution for people intending on prepping stuff like this: garlic can be dangerous, particularly in oil but generally in anything where it's not getting oxygen, so store it in the fridge and preferably not for long. This popped up on Reddit recently after Google's AI thingy started telling people to infuse garlic oil at room temperature, but probably applies to any garlic thing you could try to preserve at home, just like canning pasta and thickened soups (don't). However, it could be a great way to grow a botulism culture if you for some odd reason need that
Just add sake, mirin is supposed to be sake & sweetener, but it is lower than lowest quality. If you are stuck on added sugar, there is this stuff you can buy called sugar.
I'm sure Asians wouldn't use olive oil and you have the right to have an opinion on how well it works. But overall, isn't it just an aquired taste? I mean for myself coming from Europe, I will eat any dish with olive oil, sun flower oil, butter etc. or any mixture of those, I love them all. I will also use any other oil, e.g. sesame, walnut, whatever I have. There is no dish where I would say: " I only eat this with butter, I don't like it with olive oil". I once made a ginger cake with olive oil, and I liked it. Maybe i'm just weird though.
@@wernerbkerner9690 Of course everything is about your own preference. That's the beauty of cooking :) Well, I for a change can't stand scrambled eggs with any other fat than butter :D
I used to make this stuff in 20 gallon batches I ran a Japanese restaurant That was owned by a Korean man lol anyways when he taught me his recipe it hadd sugar in it and we also put whole onions in and strain them out later
Skip the corn starch & it will likely last around a month. You can add it as a thickener later when you cook with it, but it reheats poorly, so it’s better to only use corn starch when you need it & not for large batches that will be stowed away.
I worked in a Japanese steak house that is pretty popular and had a few chain locations and I can tell you this is not even close to what we put in our Terryaki
@@hmmmhmmm6178 ancient Japanese secret I'd have to kill you if you knew the recipe.... They kept the recipe on the wall and made it in (clean) industrial sized trash cans. It was about 2 lbs of apples and I believe melons, soy sauce, garlic, and a few other things that would sit on the the stove in a huge pot that would be strained of all the pulp. Then dumped into the trash can to be cooked and stored
You need to simplify the basic tasks you require most. I suggest sous vide cooking, because it requires no babysitting, and you can pre-prep the vacuum bags and freeze them. Then just take them straight out of the freezer and drop them in the water.
@hxhdfj ifzir st c I have an emotinal disorder and can barely keep up with making sure there is a pot clean XD No one tells you how exhausting being forced into "excitement" by your hormones for 16 hours is. Youre laying down and your heart is beating like youre running a marathon. Im just gonna look on and dream that maybe with gaining medication.....maybe one day I will have the energy amd focus
I do wonder what can be substituted the sake part? do sake have a sweet /strong taste? something like vinegar? Since i can buy Halal mirin here in Malaysia i can use that. And am also wondering how does the original teriyaki sauce taste like? Is it sweet-sour-ish? Does it have an umami-kinda taste?
I didn’t know people bought teriyaki. My mom always made it with equal parts soy sauce, white cooking wine, and sugar, and add in as much garlic ginger pepper flakes and sesame as you want. Opt thicken with corn starch. We called it Teri-yummy sauce.
Хобби
all those ingredients makes me wonder if I have tried real teriyaki sauce lol
I can tell you this guy here certainly has not. Teriyaki sauce in Japan only contains soy sauce, mirin and sake (don't fully remember is sugar is common too) and only those ingredients
I think he forgot sugar
Real teriyaki starts with boiling fruits and veggies. This is fake teriyaki.
Most teriyaki here has brown sugar in it.
Is this halal?
Here in Okinawa, especially working in a resteraunt our house blend is unrefined rock sugar, salt, mirin, awamori (a type of local rice wine) and tamari. Tamari is a type of thicker less refined soy sauce that often comes as a by-product from making miso.
Awamori is not something you'll find outside Okinawa, and the rock sugar we uses adds a milder and cleaner taste, not to mention the tamari has a richer umami flavour. This teriyaki we often glaze on fish or pork, local favourites in comparison to unagi and beef or chicken more common on Honshu, the main island.
I always think it's kinda nice and cute that so many different places have their own take on things...
But why can't people just say I personally adore it instead of its better than the rest?
It always is a competition to be the best of all... Why can't you be good and the others too?
(don't need to answer, if it made you think at least for a sec that's all I wanted. If it does not, there was no point in writing it nor answering anyways)
I found it
@Aiden E when did he say its better than the rest??? Man is just telling us what he does. And it probably is better. Teriyaki is a Japanese conception and he works in a restaurant there. Sheesh some people man.
@@aidene5513 I've worked in pretty much every prefecture in Japan, the fuck are you on about? I'm not even saying its better its just what is popular in my local region. I've lived in Hokkaido to Gifu, Kumamoto to Toyama, its impossible to compare things which vary in local taste because that's what taste is: subjective.
You're putting words in my mouth but you're holding the spoon, friend. If you want to make assumptions you're more then welcome to be a jackoff somewhere else.
Awamori is in most shops in China, Japan, Thailand, Taiwan, etc. It's also in the Asian Market down the road here in Utah. So please, stfu.
My Japanese mother in law taught me. Soy sauce, sugar, sake, garlic and ginger. Best I’ve ever had
How much sugar to use?
Yes, what measurements?
@@BobbieDemingHonestly measuring doesn’t really matter
Just play it by taste. Just little by little you get that perfect flavor. Or the flavor you like
What is sake?
@@web3js Japanese rice wine
i just do dark soy sauce, normal soy sauce, shallots, ginger and sugar. that taste just fine.
Yes more realistic
I'm sure it tastes good but like, that's not teriyaki sauce tho, you know?
Nice
That’s just fancy soy sauce. Nothing wrong with it, but it’s not teriyaki
Dark soy sauce taste the same as regular soy sauce. The only difference is color. Dark soysauce color is extremely dark so I’m concern how your food might look like after dunking it in…
"Now add equal parts sake, mirin, and soy." I have exactly one of those, and I've routinely seen people say the soy sauce(and olive oil) I buy in the store is probably not legitimate, so I have exactly none of those.
Yea, it is extremely hard to get sake, let alone mirin in Eastern Europe...
If you have an asian market anywhere nearby that’s your best bet for finding them. But only go for it if you plan on cooking chinese style semi regularly, otherwise storebought teriyaki sauce is totally fine
@@angelaphsiao the problem is, that there's no such thing as store bought teriyaki sauce since it is not a thing here. So you gotta make it for yourself but we have one chinese deli market a few km away so I will check it out on the weekend
You're in eastern Europe, so you're almost in Asia already, just take like the bus. j/k
@@HrHaakon I once hopped on the train to Moscow which was almost 30 hours. I don't know if you count it as Asia but you can certainly do it with enough patience :D
I've been using your recipe for quite a few years now. and for pretty much anything - stir fry, noodles, deeps, sandwiches, homemade food in general. the only thing I've changed was to add about 1-2 tbs of honey to increase the sweetness, works like a charm :)
but also some unrefined Japanese cane sugar. that is a really important point.
Or just some brown/white sugar, if you don't have cane sugar. A little sweetness is definitely important. Also recommend some sriracha mixed in the sauce. Not traditional but adds some background heat and a bit more depth to the flavour.
Yeah I was a little confused isn’t teriyaki sauce slightly sweet ? Maybe I haven’t had a real one ?
All I have to do now is go buy ginger, sake and mirin. Or just buy a bottle of teriyaki sauce at the store.
If you ever make it from scratch, you won’t want the bottled sauce. My family is spoiled now. I can’t remember the last time we used the store bought stuff.
Yeaup , you will never go back
Agreed. Pay for a bottle of sake, mirin, soy, sesame seeds… or just buy a decent bottle for $5
2 tablespoon sake, 2 or 2 1/2 tablespoon soy sauce, 2 tablespoon mirin, 1 or 2 tablespoon sugar: this is authentic Japanese teriyaki
2:2:2 is the same as he directed in the video
@@moistveggies7528 yes but without the garlic, ginger, olive oil, sesame seeds, and cornstarch
oh and + the sugar of course
Interesting. Ginger and garlic will taste better.
@@nca4794 i guess its preference
Never use olive oil in Asian cooking especially for sauces and wok work ..... its too floral and a poor medium
So what oil should you use
None. Crush or slice your garlic and add to the pot WITH the liquids. Let it simmer for a few minutes then strain. Traditional teriyaki isn’t supposed to be full on garlic and ginger-y anyway.
Still, this recipe makes a delicious and awesome sauce, so try it both ways and see which you prefer
@@joselynfulbright8128 nut oils vegetable oils etc
Most run-of-the-mill olive oils in the US (aat least) aren’t even actual olive oil but
@@joselynfulbright8128 any neutral oil with no flavour.
This may come as a shock... But there are no ginger or garlic in teriyaki sauce. Soy sauce, sake, mirin, sugar, salt. That's it.
Yes original teriyaki sauce is the base of soy, mirin and sake, but that doesn’t mean you can’t add stuff you like like garlic, ginger, sesame seeds
@@andrewbobatLike all the italians in all the bacon carbonara videos, don't call it teriyaki then. 🤣
That’s exactly what I was thinking
What about the fact that the dude used olive oil to saute the ginger/garlic
@@westonhood6277 okay i just realized the color of the oil. Cuz he just said oil and bottles can come in that shape.
Sake and mirin already make this harder to find and more expensive to buy than just a regular bottle of teriyaki
was thinking the same thing, if i want mirin or sake i need to order it online from the few specialised stores that sell them, and it's not cheap at al....
Damn, living on the west coast you'd think every grocery store just has them by default. At the same time it can be hard to find any authentic Mexican ingredients where I live so...
I live in the South with a 1% asian population and I can find cooking Sake in like every liquor store. Pretty sure i can find Mirin (all be it low quality) in kroger
Don't have mirin or sake? No problem!!
1-1/4 cup soy sauce, 1/2 cup of sugar (brown or white, your choice), 3 tbsp apple cider vinegar, 1tbsp or so of grated ginger, garlic cloves to your preference but 4 or 5 is good. Sometimes I kick it up a notch. And 1/2 cup of water.
Whisk together all of the above and heat in a pan to a simmer.
Reduce to low immediately and stir often for 5 or so minutes.
Make a cornstarch slurry, approx. 3 tbsp cornstarch and 4 tbsp cold water. Add the slurry to the pan and whisk until thickening.
Remove from heat, add sesame seeds if you'd like, and either use immediately or cool to room temp and store for later use.
Instead of Sake you can use regular white wine. Instead of Mirin use a shitload of sugar to your white wine and soy sauce mix lol.
Following your teriyaki sauce and chicken video a while ago, I have started making my own teriyaki sauce and i have never looked back
Thanks for the idea and recipe!
You can put in your sauce whatever you want, make it however you want as long as it's what you like. Now a recipe:
Mix equal parts sugar, Mirin, Soy sauce(preferably light), Sake.
Put the mixture in a pot and reduce it to roughly half on low heat. You want to have some of the alcohol left in the sauce and no caramel.
Use the sauce in the last minute or two to glaze your meat, fish or veggies when grilling or broiling. That will make the meat shine and give it that savoury sweetness.
Teriyaki is a combination of the word 'to shine' and grilling/broiling/frying and a cooking TECHNIQUE.
That aside, wanna use it for dipping? -Do as described in the video!
Don't want alcohol in your food?
-Eat something else...Sake and Mirin are rice wines and soy sauce does contain a tiny portion of alcohol itself.
"SO MUCH EASIER" lmao bro walking in, buying sauce, walking out sounds simple enough for me
Omgosh! This is great information, thank you for sharing ❤
Spend $30 on ingredients I'll rarely ever use on anything else vs buy a premade bottle that will taste only slightly worse... hmm
30 for multiple batches, i say worth. stored in a fridge, this sauce can last months!
Soy sauce, sake and mirin will last forever on your pantry. You can cook like 2 liters of this stuff over time.
HOW’S NOBODY TALKING ABOUT THE SINGLE PORRIDGE OAT IN THE SAUCEPAN?😭😭😭
LMFAOOOOOO
Thank you cuz wtf lmao
That pan looked like it had not been cleaned.
LOOOOL! Good eye man! Didn't see it, I had to watch it twice after reading your comment, I was like wtf is he talking about?!?! Then I caught it 🤣🤣🤣
I can’t unsee it now. My ocd is going crazy.
You can replace sake with rice vinegar. You cook it for 20 to 30 min instead. Gives a nice sour flavor (And the teriyaki contains less alcohol).
Any other option if not using sake or rice vinegar?
I think most people don't carry sake or mirin. And while it's easy to buy, it's also easy to just buy teriyaki sauce.
That's a fancy one. I just use those 3 liquids in the middle plus a 1/3 part sugar for thickening.
This is great thank you sir!
I’m very allergic to soy and like making my own teriyaki with coconut aminos instead!
in my country, every single type of soy sauce is used in almost every single meal. I’ve never heard of soy allergy before until now
@@Bigb00bs_umchileanywaysso in my country it’s considered one of the top 8 allergens (though people can be allergic to anything) it really sucks bc they use soy in a lot of things here too :’(
'slice up some garlic'
too hard i'm already passed out
Love it! Thanks!
Im in love with your content!!❤❤❤
Thank you for your always great works Steph unnie❤
No sugar and using olive oil for Asian sauce? 😛
honestly it's exactly as easy as I would have expected
"Dunk a Lunk" lol...I love it! Great recipe!
Absolutely epic recipe. Can’t recommend it enough. I’ve done it twice and it’s finished pretty fast.
Already added this to my recipes!👏🏻
Don't. Fake ass recipe
now I'm hungry, thanks for the simple recipe.
Olive oil…. For teriyaki sauce….
Instead sake, I just add a little brown sugar, but everything else is yes so good love it
" dunk - a - lunk " im for sure going to use that phrase.
This sounds so close to Rie's Tebasaki sauce from the tasty chicken episode. I always make her recipe so this really sounded familiar! Anyways I enjoy that sauce, so yours is most likely nice too.
Teriyaki Sauce Recipe
Ingredients:
- 1 knob of ginger
- 2 cloves of garlic
- 2 tablespoons of oil
- 1/3 cup of sake
- 1/3 cup of mirin
- 1/3 cup of soy sauce
- 2 tablespoon cornstarch
- 3 tablespoon water
- 1 tablespoon of sesame seeds
Instructions:
1. Start by peeling your ginger and garlic. Chop the aromatics into very fine pieces.
2. Next, drizzle in 1 tablespoon of oil into a pot and drop in your finely chopped garlic and ginger. On low heat, let the garlic and ginger bloom and become fragrant.
3. After about few minutes, add in equal parts of sake, mirin, and soy sauce. Bring to a boil and let the alcohol cook off. This will take about 5 minutes on medium heat.
4. Once the sauce has reduced, mix together the corn starch and water in a small bowl.
5. Drizzle in your corn starch slurry and give it a mix. Your teriyaki sauce should become nice and thick as it bubbles.
6. Finally add in about 1 tablespoon of sesame seeds. Stir to combine.
7. Once the sauce is cooled store in an air tight jar. Keep in the fridge until you are ready to use!
Shop this reel here:
Mason Jars: amzn.to/4crNhir
Hexclad Pot: amzn.to/3KxnucE
That's one thing I never buy store bought. It's easy to make & it tastes way better.
Im pretty sure its easier buying it 😂
this quickly escalated damn. I like this guys videos and have for years I was just making something you may know as a “joke”
was thinking the same thing.
Im pretty sure it taste much better fresh and without preservatives
Same can be said for most things. But tastes better homemade.
@@smerdopsis6092 probably not after a month of sitting in the fridge though
@@krombopulos_michael you could just put it in the freezer
Now I remember why I had Sake in the fridge, it wasn't for Bulgogi it was for the Teriyaki sauce... Oh boy.
THANK YOU!! 🧡
Any video that starts with "You know how easy it is to..." ends up being about 10 times more effort than I would have hoped.
Man can't wash his pots properly 😂
Garlic and ginger. vinegar and soy sauce.
I will make my next chicken dish w this.
A few weeks ago i figured i could just use my normal chicken marinate for frying (salt n turmeric) and then put on some honey while cooking/sauteeing to make honey chicken. Why did i thought cooking was so hard. Lol
This is actually halal. I always thought I can replace alcohols with vinegar
@@muhammadkamil9842 of course. Usually i use rice vinegar.
What is the fridge life since it has no preservatives? Thanks.
Do you have any ideas of how easy it is to buy your teriyaki sauce
Do you have any idea how easy it to buy your own bottle of teriyaki sauce?
do you have any idea how easy it is to buy some from the store?
Yes, I have made it twice this week but in the microwave.
what kind of sake do you use? any recommendations?
I saw your full video on this and I've been making it for my family all the time but I did modify your teriyaki a little bit instead of chopping the garlic and ginger I use a zester and I really get it super fine and I also use a little less soy sauce or like a third mirror and a third sake and like a quarter soy sauce just because it's a little strong for the kids they wanted a little sweeter so I also add some sugar and it has been a staple in our house ever since
So all those ingredients are sitting right next to the teriyaki sauce in the Asian grocers. I'll just buy it and save me the time. Lol
Thanks for sharing a fresh and tasty sauce👍
Just a word of caution for people intending on prepping stuff like this: garlic can be dangerous, particularly in oil but generally in anything where it's not getting oxygen, so store it in the fridge and preferably not for long. This popped up on Reddit recently after Google's AI thingy started telling people to infuse garlic oil at room temperature, but probably applies to any garlic thing you could try to preserve at home, just like canning pasta and thickened soups (don't).
However, it could be a great way to grow a botulism culture if you for some odd reason need that
Do you have any idea how much easier it is to buy it?
Regular shopping trip, pick bottle off shelf, put in basket,.
That's too difficult I'd rather make my own
if someone doesnt want to add alcohol, what can we use to substitute ???
yo wtf i have that same knife. I absolutely love it and it’s my favorite thing ever. Looks sick and is so nice to cut with
It's easier to buy Teriyaki Sauce, than find Mirin and Sake at my place...
Seriously these "easy to make but the ingredients are elusive or expensive" videos drive me crazy.
How long does the sauce last? Any way to preserve it?
Switch out cornstarch for arrowroot for a clearer sauce.
This was one of the first things my gf taught me when we got together. And I love it to this day
Yeah some ppl thought I was kidding when I said I never bought teriyaki sauce as an Asian person
No olive oil👎🏼
sesame oil👍🏼❣
Do you have any idea how easy it is to buy teriyaki sauce?
Just add sake, mirin is supposed to be sake & sweetener, but it is lower than lowest quality. If you are stuck on added sugar, there is this stuff you can buy called sugar.
Awesome!!!
how much time can we keep this without fridge.... or can we?
Olive oil? I wouldn't recommend it since it's not a neutral one and won't work well with asian flavours.
I'm sure Asians wouldn't use olive oil and you have the right to have an opinion on how well it works. But overall, isn't it just an aquired taste? I mean for myself coming from Europe, I will eat any dish with olive oil, sun flower oil, butter etc. or any mixture of those, I love them all. I will also use any other oil, e.g. sesame, walnut, whatever I have. There is no dish where I would say: " I only eat this with butter, I don't like it with olive oil". I once made a ginger cake with olive oil, and I liked it. Maybe i'm just weird though.
@@wernerbkerner9690 Of course everything is about your own preference. That's the beauty of cooking :) Well, I for a change can't stand scrambled eggs with any other fat than butter :D
I don’t use teriyaki sauce, but I enjoyed watching how to home-make them.!
Do you have any idea how much more expensive it is to make your own teryaaki sauce?
Broo ,the best recipe
It’s nice tasty,smell and colour
And the point is to fast and cheap
Well done
Keep doing
👏👏💪🏻💪🏻💪🏻
I used to make this stuff in 20 gallon batches I ran a Japanese restaurant That was owned by a Korean man lol anyways when he taught me his recipe it hadd sugar in it and we also put whole onions in and strain them out later
Question: How long is the sauce safe to eat if stored in a fridge and cupboard, respectively?
any suggestion to substitute alcohol with?
Like i have saki laying around in the house 😂
Was that olive oil that you used? Wouldn't a more neutral oil be better?
“In the mean time”? Sir, you severely overestimate my ability to multitask in the 2 minutes the ginger is frying.
How long can you preserve the sauce? And how long if you sub the liquor? If I'm going to make the recipe it should be in bulk. It looks really good!
Skip the corn starch & it will likely last around a month. You can add it as a thickener later when you cook with it, but it reheats poorly, so it’s better to only use corn starch when you need it & not for large batches that will be stowed away.
You can also freeze it
Homeaid vs Homemade
Homemade: 8 ingredients, 20 steps.
Homeaid:
step 1 - buy store bought sauce
How long wil it last in the fridge?
Do you have any idea how easy it is to buy Teriyaki sauce?
He forgot to mention you first need to bake yourself to perfection until you start to sound like him
Where can I get sake from?
Don't have mirin or sake where I live Any substitutes?
I worked in a Japanese steak house that is pretty popular and had a few chain locations and I can tell you this is not even close to what we put in our Terryaki
Enlighten us then
@@hmmmhmmm6178 ancient Japanese secret I'd have to kill you if you knew the recipe....
They kept the recipe on the wall and made it in (clean) industrial sized trash cans. It was about 2 lbs of apples and I believe melons, soy sauce, garlic, and a few other things that would sit on the the stove in a huge pot that would be strained of all the pulp. Then dumped into the trash can to be cooked and stored
Didnt you miss sugar?
Dunk uh lunk! Legit... I'm totally using that!
So easy! All you need is 8 different liquids you don't have and can't find in your supermarket! lol
Which Sake & Mirin to buy? Then it will be ez.
If you don’t have that many ingredients just use soy sauce, brown sugar, and vinegar. Works very well.
How long can this keep?
I just made something like this yesterday. Didn't look anything up. My phone was in the other room charging. Skynet is evolving.
What’s the slurry ratio?
Anyone know how long this would last in the fridge? (If you did not use it all.)
My toxic trait is having difficulty with basic tasks due to extreme emotional exhaustion and saving this link and telling myself I'll make this.
You need to simplify the basic tasks you require most. I suggest sous vide cooking, because it requires no babysitting, and you can pre-prep the vacuum bags and freeze them. Then just take them straight out of the freezer and drop them in the water.
@hxhdfj ifzir st c I have an emotinal disorder and can barely keep up with making sure there is a pot clean XD
No one tells you how exhausting being forced into "excitement" by your hormones for 16 hours is. Youre laying down and your heart is beating like youre running a marathon.
Im just gonna look on and dream that maybe with gaining medication.....maybe one day I will have the energy amd focus
I do wonder what can be substituted the sake part? do sake have a sweet /strong taste? something like vinegar?
Since i can buy Halal mirin here in Malaysia i can use that.
And am also wondering how does the original teriyaki sauce taste like? Is it sweet-sour-ish? Does it have an umami-kinda taste?
I didn’t know people bought teriyaki. My mom always made it with equal parts soy sauce, white cooking wine, and sugar, and add in as much garlic ginger pepper flakes and sesame as you want. Opt thicken with corn starch. We called it Teri-yummy sauce.
Alternatively, $4 at your local supermarket.