How to Make TERIYAKI and UNAGI SAUCE with The Sushi Man

[@wilhelmdekock2637]

I definitely enjoy the recipes that speak to other Japanese dishes and not only sushi. Your videos are well presented so please continue

[@TheSushiMan]

I'm glad you found my channel 😊 New video comes out every Sunday so stay tuned!

[@violethendrickson6080]

Yes, more videos of cooking with your teriyaki sauce! Thanks!

[@TheSushiMan]

You got it! For now you can check out my Teriyaki Chicken video or I use the same sauce in my Unadon video as well.

[@fn1202]

I'm absolutely loving your content and you've become a solid resource for an aspiring sushi chef like myself!

[@TheSushiMan]

Thanks and I'm glad you're finding the videos helpful!

[@fn1202]

@@TheSushiMan You're welcome :) Can I ask if your book is available for sale in the UK? I'm actually quite interested in a copy!

[@TheSushiMan]

That's a good question.. It's available on Amazon, Barnes & Noble, and Target in the States but not sure if it'll ship to the UK. I'll try to see if I can find out anything from our publisher.

[@ramilatakishiev2746]

Please don't stop and keep doing these videos and I'm pretty sure your channel will get the attention it deserves. Speaking of ideas for future videos that I'd love to see: - guide through different asian (particularly japanese) spices/sauces and how to use them - japanese knives, types, their applications/ cutting techniques for sashimi

[@TheSushiMan]

Appreciate the kind words Ramilatakishiev! And thanks for sharing the content you would like to see in the future, I'll definitely look into those!

[@coplock6689]

What a great video. You're a great teacher. Thanks!!

[@TheSushiMan]

Thanks, glad you enjoyed the video!

[@SaberFTW]

Nice video man!

[@TheSushiMan]

Thanks SaberFTW!

[@AC112788]

Great video. would you try using this sauce to make some dishes. Thanks

[@TheSushiMan]

Thanks! And yes, planning on making a teriyaki chicken video with the sauce so stay tuned!

[@maxsalvater2249]

First time to your site. Thanks great video and will look for more on your site, new to making sushi at home. Might try marinate a tri tip have in the refrigerator for fun. Maybe sous vide. Will look at your book. Thanks again !

[@TheSushiMan]

Thanks and glad you're enjoying my channel!

[@margil9368]

More videos, please!

[@TheSushiMan]

👍I put out new videos every Sunday morning so stay tuned!

[@baboneya]

Very nice video! I've been following your sushi rice/rolling videos. Can you make a video on making Teriyaki Salmon with Hibachi vegetables (carrots, zucchini, onion, mushroom, shoots). Thank you Sushi Man!

[@TheSushiMan]

Thanks baboneya! I'll keep those in mind for future videos. Fun fact from way back when but I was actually a hibachi chef before I became a sushi chef so I'm very familiar with teppanyaki.

[@chungt6702]

Hello The Sushi Man i love your video ........what happen if you do add garlic and ginger will it be better ? just asking 😏

[@TheSushiMan]

Thanks, glad you enjoyed the video! You can definitely add ginger and garlic but be careful not to overdo it because they both have strong flavors that can overpower the overall flavor. It also depends on what you're primarily using the sauce for. If you plan to make more teriyaki chicken style dishes then ginger and garlic can enhance the flavor but if you plan to use it for unagi mostly then those things can possibly be a negative. But all in all it's personal preference. Hope that helps!

[@chungt6702]

@@TheSushiMan Thanks for the answer it’s so helpful Just Subscribe to your channel

[@juanmazapan9044]

Hi I can you advise on Wich shoyu or soy sauce is the best Miami one?

[@Zipfei_Kloatscher]

No, thanks.

[@UnnamedBridgeburner]

Could you do a video on how to make Shio kombu? I’ve tried it myself and I can’t seem to make it work!

[@TheSushiMan]

Hi UnnamedBridgeburner, honestly I have never made shio konbu myself, I usually just buy the packages at my local Asian store. I know Amazon carries a bunch of different brands as well, Fujicco and Kurakon are some of the more popular ones. Props to you though for trying to make it yourself!

[@johnkidd1694]

Aaaagghh! The Hondashi is a the end of the video. I didn't know it was on the ingredient list. The nearest asian market is a two hour drive.

[@TheSushiMan]

Don't worry about the Hondashi, I mentioned it towards the end because it's an optional ingredient and it tastes just as great without it.

[@pjbsh4038]

How long will this sauce last for?

[@TheSushiMan]

Hi, it should last up to 3 months as long as you have it in an airtight container and in the fridge. And assuming it doesn't get contaminated with anything.

[@pjbsh4038]

Thanks! @@TheSushiMan

[@vitalina2984]

Hi, could you teach us how to make miso soup?

[@TheSushiMan]

Of course!

[@vitalina2984]

@@TheSushiMan I just want to say I’ve been making delicious sushi for the past week non stop for all my family members and it’s changed the sushi game for us! Especially living in the south so Thank You!

[@TheSushiMan]

Love to hear that! That's the reason why I make these videos so I appreciate you sharing. Keep up the great work!

[@alfredoorias7654]

Does unagi sauce and teriaki sauce the same.

[@TheSushiMan]

The core ingredients are the same though a lot of recipes for teriyaki sauce will add extra ingredients such as garlic, ginger, etc. But with my recipe you can use them interchangeably. Hope that helps!

[@Smubaby]

I was wondering how to make the sauce thicker ? Maybe add some corn starch and cooks it longer ? Thank you in advance 😊

[@TheSushiMan]

Yes you can add corn starch or cook it longer, both will help thicken the sauce. You can also add more sugar in it but of course that would alter the flavor. Hope that helps!

[@rohitmanandar7003]

Hello sir.. can we replace sugar with honey?? I want to use for diet food

[@TheSushiMan]

I've personally never tried it with honey but I'm sure you can. I would think using a lesser amount of honey compared to sugar and then taste it as you go. Let me know if you give it a try!

[@AngleInTheNorth]

Hello Sushi Man. Are there any non-alcoholic alternatives to the Sake and the Rice Wine ?

[@TheSushiMan]

Hi, there is non-alcohol mirin such as Mizkan Honteri (it should say non-alcohol on the label). A non-alcoholic substitute for sake is a bit tougher. The best is to burn off all the alcohol in the sake or you can use some dashi stock, which you can learn in this video kzbin.info/www/bejne/rXelon2qZdx1rpo. Hope that helps!

[@dimitrilayer]

Thank you for the recipe and great explanation! Just the measurements are killing me.. how much is 1 cup.. 236.588ml , 240ml or 250ml? Which cup (in ml) did you used?

[@TheSushiMan]

My pleasure! 1 cup is 236.588ml to be exact but you can round it up to 240 and it shouldn't make a difference.

[@karenwong6634]

Can you post here sir the complete recipe

[@TheSushiMan]

Hi Karen, sure here you go! 1/2 cup mirin 2 Tbsp sake 6 Tbsp sugar 2 Tbsp chicken stock 1/2 cup soy sauce Basically mix everything besides the soy sauce over medium heat until the sugar dissolves. Then add in the soy sauce and bring it to a boil. After it starts boiling, turn down the heat and let it simmer for about 15 minutes. Then cool it down, the sauce will thicken while it cools. Hope that helps!

[@ChiIeboy]

Forget buying chicken stock just for 2 tablespoons. Once opened, the entire container must be used within days, or it goes bad. Instead, buy a small jar of Knorr Chicken Bouillon powder. It has _tons_ of uses, it keeps forever, and you would only need to add a pinch in this recipe. _You're welcome._

[@TheSushiMan]

Good tip! You can also freeze chicken stock in smaller batches if you want to keep it longer.

[@themarlboromandalorian]

I use low sodium soy sauce and sweet mead, probably that bouillon powder as well. Simmer to reduce. That's it. I know it's your channel, but wanted to give my three cents. Because I'm poor as hell and saving money any way I can is awesome.

[@davemeyers9425]

I thought unagi sauce is more viscous than what you made? I have made teriyaki sauce with roasted chicken bones , I think the chicken stock is an interesting spin on that recipe. Thanks for sharing!

[@TheSushiMan]

It becomes a lot thicker when you let it cool fully. You can also simmer it on low heat for longer to thicken it more. Hope that helps!

[@dang495]

As you indicated there are tons of variations. When I make Unagi sauce, I make Dashi from scratch. I also make Dashi from scratch for miso soup. Hondashi is not my preference.

[@TheSushiMan]

Making dashi from scratch is the best, though the convenience of instant dashi is hard to beat.

[@knusprigepommes7877]

Here is the recipe for the teriyaki and unagi sauce as found in the video: Ingredients: Sugar - 6 tablespoons (~75g) Japanese sake - 2 tablespoons (~30g) Mirin - ½ cup (~120g) Soy sauce - ½ cup (~120g) Optional: Chicken stock - 2 tablespoons (~30g) For unagi sauce, you can optionally add a small amount of Hondashi (about ¼ teaspoon). The ingredients in grams are approximate conversions based on typical densities. Let me know if you'd like to adjust anything!

[@TheSushiMan]

I appreciate you doing that!

[@knusprigepommes7877]

@@TheSushiMan AI did lol

[@MattRoadhouse]

No ginger for Teriyaki ? Isn't sugar+sake = mirin anyways ?

[@sroxy549]

Can you make unagi? Also, how do you choose your fish when making sushi?

[@TheSushiMan]

Hi Sroxy549, how to choose fish for sushi is one of the most common questions I get, I actually have a entire chapter about it in my book. It's a lot more than what I can explain here but very simply put; know and trust your source (reputable market), color (should be vibrant and not dull/gray), texture and overall look (no gashes, holes, dark spots, sliminess, etc.), smell (shouldn't have a strong fishy smell but more so a sweet ocean breeze scent). Those are just some of the basic ways to tell the quality of the fish. Depending on where you live, good "sushi grade" fish shouldn't be hard to come by but if you're in an area without much seafood then look into some online seafood vendors. I've heard good things about Riviera Seafood Club and also Catalina Offshore, though I've never tried them myself (maybe in a future video). Sorry if that was too much info at once, hope it helps though!

[@faatman42]

I love how simple Asian food really is. Rice, veggies and protein of some form cooked in a simple way but the variety cones from the sauces! The French are amateur compared to Asia when it comes to saucing their foods.

[@Reepecheep]

I'm still confused the difference between the concept of Teriyaki and Unagi sauses. Your saying they use the same ingredients, but googling it says they are quite different flavors. Could you clarify?

[@TheSushiMan]

Hi Reepecheep, the very basic, core ingredients of both sauces are the same, which are: soy sauce, sake, mirin, and sugar. Now a lot of teriyaki sauce recipes will add different spices like garlic, ginger, etc. but unagi sauce typically doesn't. The only thing I would add to the unagi sauce is that Hondashi like how I explain in the video, but is totally optional. You can use my recipe as a base and always add things to your liking. Hope that helps!

[@Reepecheep]

@@TheSushiMan Tyty!!

[@christhomas2052]

I use Marukan rice vinegar, Kikoman soy sauce, garlic and ginger paste, dark brown sugar, and a little bit of honey or real Canadian maple syrup and a little bit of corn starch to thicken it

[@TheSushiMan]

Sounds like a good recipe, thanks for sharing!

[@th1s1kat]

I drink Sho Chiku Bai, its not bad for $6

[@israelbhooshi3718]

Arigato

[@faatman42]

Tittiyaki sauce!

[@petechandanatural]

Use MSG it is neutral, no fishy, and no chicken very vegan.

[@dougjones2065]

You need to weight not volume to measure ingredients from now on!! Especially if you want to learn how to cook

[@marcusc274]

I’m sorry I couldn’t watch talk about dragging it out Wow, I have never know someone talk so much about just 4 ingredients zzzzzzz

[@vincentinchoco8969]

He needs to close to 10 mins to get monetized.

[@marcusc274]

@@vincentinchoco8969 😂 but surly viewer’s need to watch the whole thing to get paid ? 😂

[@PDXTundra]

You must’ve been quite the stoodent in hi skool.

[@marcusc274]

@@PDXTundra like you then 😂😂😂😂