Why Every Cook Should Master Chicken Teriyaki

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The complete breakdown and recipe for this chicken teriyaki
prohomecooks.com/blogs/recipe...
Follow me on instagram @lifebymikeg for behind the scenes action
All music provided royalty free by Epidemic Music

[@tastyhaze2058]

Hey friends! A tip from someone who's worked in a Japanese kitchen: remember those bones he removed from the chicken thighs? Chicken bones/carcass can be roasted, then you can make a stock, and reduce it down to include in the teriyaki sauce. You can add all the teriyaki ingredients to the pot once it's simmered down, then reduce until thickened and strain out the solids. The cartilage from chicken scraps provides gelatin, which means you can skip the starch, and the extra savory chicken flavor will be included in the final sauce.

[@electricpollusion]

the same tip works with every meat take what you cut off and then roast in a pot the pieces and have a stock for flavour in other dishes :)

[@WS-gs6sf]

No doubt. My screen is paused with him making a slurry and I'm out.

[@tunayajenkins2009]

Definitely trying this!

[@emanuelebolli6437]

great tip, thank you!

[@capalot4665]

Thanks gonna try this

[@curiouse]

Japan: soy sauce, sake, mirin, ginger, sesame. Chinese: soy sauce, hsiaoxing cooking wine, rice vinegar, garlic, sesame oil. Korean: soy sauce, gochujang 🌶️, garlic, sesame. Thailand: soy sauce, fish sauce, chili 🌶️, garlic, shallot. Indonesia: sweet soy sauce, sambal chili 🌶️, garlic, shallot. You can imagine the journey of taste. As the geography from north cooler going south warmer climate, the taste is moving from dry fragrant to more spicy and sweet.

[@JK-co4lz]

Also difference in carb preference! Food geography is interesting!

[@rodfleck]

Thanks for this!!

[@Sk1tz092]

You forgot one thing at Chinese, a big fat scoop of MSG, nah just kidding :p

[@illfate757]

Me: Soy Sauce, Honey and Sriracha, minced garlic, Seasame oil

[@kadvidim6528]

@@Sk1tz092 hell yeah lmao MSG is underrated and people still think it's unhealthy. The reason people say its bad for you is based on a mix of racial discrimination against asian restaurants in the past and the fact that it is a salt, which can actually cause the "MSG headache" in large enough amounts.

[@mayb3blu399]

I am visiting from Japan. Mirin and sake are fine as long as they are real and do not contain salt. And sake, preferably sweet rather than dry. Sugar is commonly white sugar in Japan, but other sugars should be fine. You will enjoy the difference in flavour. Comment made using the translation function. Sorry if it was difficult to convey.

[@tessH]

Thank you!!

[@stephanies8010]

it was great translation. thank you

[@jordankelly4684]

You did great, buddy. Thanks for input

[@JohnRendNYC]

Yeah if you use mirin with salt, the dish turns out to be VERY salty and tasted horrible. From my experience, the best way is real mirin and sweet sake. You don't need really much, if not, any sugar with that combination.

[@youngfappy6971]

Can I use honey instead of sugar?

[@themilehighmullet6122]

I've been watching cooking videos since I was a kid in the 90s and I've been in the restaurant industry for 20 years. This is the best, most approachable yet informative format I have ever seen. The atmosphere of a classic loft definitely adds a bit of goodness. Very well done. Subscribed and can't wait to dive in to more videos.

[@pacho6821]

Try "Chef Stefani Barbato" if you want to learn sone real italian cusine👍🏻

[@sohamkatewale6786]

The auto-generated captioning captions the sound of the chicken frying as "music" and I have never seen more accurate captioning by youtube.

[@dajay2k]

This deserves a comment.

[@turtleburglary1141]

Hit single!

[@harrykeobounhom8356]

I appreciate you for being able to appreciate the small things in life.

[@srg2488]

it really does sound like music to my ears

[@nic8671]

Eating chicken harms your health, animals, and the environment we all have to share and is a waste of resources: land, water, and food.

[@shadowblade232]

"This step is optional, but if you want to flavor blast your sauce it's definitely worth it." I'm sorry, flavor blasting is never optional.

[@crusaderelitechan1409]

Nice

[@themehmama7750]

Oh it's 555 likes Ion want to like now 😞

[@MrFerparedes]

Take you thousandth like, my wise man.

[@Jonathan.D]

One secret I learned from a chef in Japan is to take a couple of tablespoons of sesame seeds and slightly crush them in a mortar. Crush them just enough for the skins to come off. Add them to the food about 30 seconds before it's done. The aromatics and flavor of the sesame seeds are amazing then. You can do the same thing when adding sesame seeds to sushi. It adds so much flavor that you will want it like that every time.

[@Sheepdogs56]

9

[@doracotterell2863]

I highly recommend pre toasting those white sesame seeds … adds even further umami flavour. Thanks for a great video. 💗

[@oregonpatriot1570]

I hate finely chopping ginger, so I always use this trick. Next time you're at the store buy several pieces of ginger and freeze it. When it's frozen you can grate it on a micro plane, and you won't have to deal with the fibrous strings.

[@bowenb6695]

Ingredients: Soy sauce, Mirin, Sake, sesame seeds, corn starch (Brown sugar optional) Ginger, Garlic, Oil of choice Directions: 1) finely chop garlic and ginger 2) sauté on medium low heat with oil of choice 3) add equal parts soy, mirin, and sake 4) bring to light boil 5) taste and decide whether to add sugar for sweetness 6) add in cornstarch “slurry” (water and cornstarch (spoonful) 7) continue to lightly Boil until you reach your desired thickness 8) add sesame seeds.

[@carlostena6765]

Have a blessed life😩

[@TheMharr]

@Kevin Avrillian You're going to want a neutral oil if you're using this recipe - vegetable is a safe bet. However, I've found a half-and-half of vegetable and toasted Sesame oil to work wonders. The Sesame oil really adds another level of flavour.

[@mg-ThisHandleIsSoStupid]

@Kevin Avrillian Avoid Vegetable oils at all cost. Poison. They are so bad for you.

[@shawnsan9]

Absolutely. That is exactly what I do. And the Japanese as well.

[@fernandavasconce]

Thanks

[@TheKamiBunny]

Extra tip, grate the ginger. It helps keep the fibres out of your sauce and also makes it disappear so you don't get a hard bite of ginger.

[@dabearcub]

The fact that guy is so humble about cooking rice tells me how good of a cook he is… Really enjoyed the recipe, instructions, presentation, and set. Well done, new subscriber!

[@bobbyomari5500]

Mike, I’ve made this 2 times but both a little different. The first time I made this I used your standard issue kikkoman soy sauce and subbed the sake for rice wine vinegar since I didn’t have any. It was way too salty for me so I had to add a ton of brown sugar to help balance it out. Was alright, but still too salty for my taste. The 2nd time I made it I got sake instead of rice wine vinegar… totally worth it. I used the Gekkeikan standard issue sake ($8-10 for 1.5L). I subbed the standard issue kikkoman soy sauce with their low sodium version as well. Then that was not salty enough and I think the mirin/sake sorta became more forward in flavor. I added 2 tbsp of regular soy sauce to help make it saltier and just because we like our sauce a little sweeter, I added 100g (1/2 cup) of light brown sugar. Probably too sweet for your palate but I think it tastes great and gives it a caramel-like flavor to the umami packed flavor it already has. I think my 3rd time will be sake, mirin, and 1/2 cup regular soy sauce and 1/2 cup low sodium soy sauce OR 1/4 cup regular soy sauce and 3/4 cup low sodium soy sauce. Honestly everyone’s taste buds are a little different so it’s nice to play around with it. Teriyaki chicken or salmon bowls are awesome for weekday meals because it’s really easy to prepare a delicious dinner with little to no effort.

[@SuperMcgenius]

Note: lightly toast the Sesame seeds first, you’ll get a bigger flavour

[@tradesmith_yt]

Came looking for exactly this...

[@jodymitchell1678]

@@tradesmith_yt Same and I add a little honey, not much.

[@OoogaBoog]

@@jodymitchell1678 I go even further...adding a tsp of molasses

[@rugus722]

Lol I thought so too

[@bc3254]

@@ahmadhussain8645 Don't forget to stop at the liposuction clinic for the oils.

[@chaseperez677]

Thank you so much for this recipe! I just made it tonight and my wife and I LOVED IT! Definitely a crowd pleaser. I'll definitely be making more of your recipes!

[@myname-mz3lo]

abit of unagi (japanese eel sauce) adds amasing depth to it .

[@ChicagoMike85]

Whatever bro

[@myname-mz3lo]

@@ChicagoMike85 way to contribute to society..

[@yeganeskitchen2525]

kzbin.info/www/bejne/bJnXo5Scg7J8hbc

[@arcanum3882]

@@myname-mz3lo Don't expect societal contributions from a KZbin comments section. Also PSA: Don't use Unagi, its wayyy too sweet. Especially for an already sweet sauce, please don't ruin your Teriyaki Chicken.

[@user-vm4zd8np4g]

Made the sauce as demonstrated - it is the best. Served saute mushroom and asparagus, white rice and chicken thighs drizzle of this elegant sauce. My elderly parents loved it! Thank you for pouring your heart and soul into what you create. Most of all thank you for sharing with the world!

[@kibaanazuka332]

Love your video as a Seattle native where Chicken Teriyaki is super popular fast food. It was our monthly or twice monthly take out dinner in our house. Definitely miss it now that I moved away. But this recipe makes me inspired to try making it sometime.

[@stapuft]

i honestly contend that "dumpling sauce" (soy sauce, rice wine vinegar) is more versatile than teriyaki, add molasis,and garlic to it, and a splash of cooked ramen water, you have a simple basic yakisoba sauce, add some five spice, ginger, white pepper, and chili, to get char siu sauce, add tomato paste, and sugar (or ketchup) and you get katsudon sauce, add mirin and sake then reduce, to get teriyaki sauce, the possibilities of dumpling sauce are endless

[@bemusedindian8571]

Shocked to see my almost exact thoughts typed out. Totally agree.

[@wooof.]

I need a video on this!

[@stapuft]

@@wooof. you arent the first person to ask, and im almost out (i keep a little bottle on hand in my fridge for various uses.) i guess that means i need to get some kind of editing software and try my hand at it huh?

[@stapuft]

@@bemusedindian8571 nice, thank you, im glad you and loads of people do, i might just have to make a video myself!

[@wooof.]

@@stapuft yes and reply back to this comment with an @ so we get the notification

[@BoSSKaSiS]

also found simply: honey, garlic, ginger and soy sauce + water is doing the trick aswell if u cant get ur hands on the beverages :)

[@isabelcristina1221]

Big thank you!

[@RickardApps]

@Paul Roggan Equal parts?

[@cathalmcdonough5247]

@@RickardApps I would say around 2-3 tablespoons of honey maybe with water and soy, Don’t take my advice though I’m no chef

[@lisalisa1435]

@@mescalinalover add some sesame oil and chilies😋

[@BoSSKaSiS]

@@RickardApps nah maybe 1-2 tablespoons honey, 3 tablespoons water and its hard to measure but u just fill a really small cup with soy sauce (i dont use as a thicc sauce as in the video, rather splash it over my stuff in the pan) so i would say about 10%water in the combo and 90% soysauce

[@jimg8296]

washing rice it will make it fluffy, but sometimes you want it sticky. For unwashed rice 1 cup rice in 2 cups water 15 minutes in a corel (something not plastic) bowl in a microwave is awesome. Many friends I taught gave up their rice cookers. Teriykai is awesome, everybody loves it. Thank you Pro Home Cooks. Never made it myself, but just added it to my bucket list.

[@doulos5322]

Hey man, vegitarian here. great video on teriyaki sause with tofu made the sause tonight was awesome loved the simplicity of the 1,1,1 relationship of mirin, sake and soy makes this so simple!

[@thewilliammao]

Blacking out the labels with tape ... I appreciate the hustle of not giving product placement away for free.

[@travelchannel304]

I have mixed emotions on that. In an Asian market there Are SO many brands & prices! Miran & timari , sake , and that's Just Japanese section! LOL I love the search dispite my not able to read Asian languages. and i just ask those running the place. Lol Recommendations welcome, please.

[@nightroad5810]

for japanese seasoning, you can play safe with kikkoman brand.

[@PCyianq]

@@nightroad5810 agreed! definitely kikkoman

[@ProHomeCooks]

it's a bit of a habit from my days on MTV. Network television has some strict rules on this and I figured it would catch up to KZbin at some point. Also, when you are working with another brand (Misen in this case) it's generally best to not advertise other brands.

[@boblehmann1644]

@@aemediainc Mirin should be in the Asian Food section of your grocery store. Depending on your State, Sake can be found in the Wine section of your grocery store, or at a liquor store.

[@Wolfemother3]

Well this is hands down the best, simplest, delicious chicken teriyaki tutorial I’ve ever tried. The method for salting and preparing the chicken results in KILLER chicken! SO GOOD!

[@jordanownsall11]

I made this today, exactly how you have done it and it's honestly the most tasty chicken teriyaki I've ever had, thanks man!!

[@dubbydub9245]

7:11 - That jar was full when it went in the fridge. You drank some, didn't you.

[@GalaxyAeterna]

Lol

[@Fingerboardmaster200]

caught in 4K

[@anacletwilliams8315]

He sure did!

[@tayl0rgangbtch]

busteeeed

[@Sthasn]

Such a high quality funnel, no drips around the edges at all

[@toddyoung569]

Lived in Japan for 3 years and went to low end joints, mid level restraunts, and high level teriyaki specific restraunts. At the lowest level it is grossly sweet. At the highest level there is sweetness, but nuanced. It's very light. It's a kiss on fantastic chicken. (or other protein or even veg.) The best places have sugar, but really tame it. It an accent that is not dominant. 35 years of cooking Japanese it's 3 ingredients. Shoyu, sake, then sweet taste balance with mirin. Reduce slightly, taste, rebalance and off heat. Then apply to product last min for some carmalization and off. It's a practice practice practice thing. Like all good cooking.

[@ProHomeCooks]

great info here, never been to Japan but it's a dream of mine

[@ApexHerbivore]

I like this idea of adding mirin later to balance the flavours. Makes sense. ty

[@rhekman]

Good info. Mike's recipe in the video had me wondering about the ratios, especially the soy sauce. For a Middle American most familiar with regular Kikkoman soy sauce, I'd be worried about the final product being too salty. And I LIKE salty things. Since there's so much variation in brands and styles of Miren, Shoyu, Sake, etc. tasting as you go is vital. I'd be tempted to use a low sodium soy sauce, and maybe kick it up with a little dab of miso and honey.

[@aavalos7760]

@@ProHomeCooks It's even better to marinate it in those three basic ingredients, maybe with some sweetness. Then grill it over an open flame, and you get a nice little smoke ring. You can use the rest of the marinade and thicken it to make a nice sauce to glaze the chicken after.

[@whodat9198]

So this is the only thing made in Japan without dashi? 😁

[@reeferfranklin]

I've always used an herb planer to grate equal amounts of garlic, ginger & shallot, then with a mortar & pestle and some very coarse sea salt grind it down to an absolute paste then bloom the aromatics & add the equal parts soy/sake/mirin mixture...I sometimes add Thai chilies & Szechuan peppercorns with the aromatics too.

[@GeorgeTheGamerXD]

The absolute best rice I've ever made using this recipe. Thank you ProHomeCooks!

[@wolfingitdown2047]

Teriyaki is one of those things I never made because it was just kind of abused and overused by most Asian restaurants. But honestly, there's a damn good reason for that. Making this sooner than later

[@majoroldladyakamom6948]

sooner rather than later. It's called a comparative, grammatically speaking.

[@wolfingitdown2047]

Major Old Lady aka, Mom I accept your lesson and I will apply it from now on.

[@DrDepperLP]

@@majoroldladyakamom6948 I mean the goal of written words is to get an idea across. Because it is an expression and commonly used to the point most people would understand it, I believe that either are correct. No reason to correct it.

[@spacedoohicky]

@@majoroldladyakamom6948 The word "than" is comparative. It's just that later is a hypothetical event that's not going to happen. The word "rather" would just be needed for people who don't know what's going on in the context of the paragraph, and the above video.

[@cindersofcreation]

Love that you often teach in ratios, that's way better for actual practice and memorization than just repeating recipes verbatim always turning to a cookbook or online guide

[@bud1971]

I made this yesterday and it was fantastic. The chicken thigh cooking method really impressed me with how crispy and tasty it was.

[@danjenkinsdesign]

I made this tonight for dinner and wow it's good! Thanks for the recipe, I'll be putting this on just about everything for next few weeks!

[@thescribe7645]

you are still one of my faves after so long. I like how you breakdown the recipes and how you work at making the meal as authentic as possible. I appreciate you man. Thank you for this video.

[@ProHomeCooks]

👍👍

[@alexandersanders5919]

I can't stress enough how helpful rinsing rice is...also Thank You! For telling people they need to use less water to a 1 for 1 ratio after soaking/rinsing the rice. I've seen so many cooking videos never say or explain that, so props to you 10 fold for that!!!

[@arcline11]

Uh, here's the thing. It's not the same for all rices. I first used jasmine rice with his 1:1 ratio after very well washing the rice in water. It flat wasn't cooked through. Grainy, crunchy and just bad. I've been cooking rice for 20 years and it always comes out fine. Thought I'd try his 1:1 as I'd never tried that and for me it was a fail. YMMV.

[@asm2mk]

@@arcline11 hmm so why don't you just tell us how you cook rice? So we see the differences

[@arcline11]

@@asm2mk For basic white rice, I use the method that was universally used around the world for thousands of years before 1955... water and rice in a pot. Bring to simmer, cover, cook until there's no liquid in the bottom, let it sit a while, fluff with fork. How much water depends on the type of rice. I use an All Clad rice pot, but any pot that has a larger height to base ratio is fine.

[@amiralikhani3018]

kzbin.info/www/bejne/qpecf6OkqKaEp5I

[@dreamervanroom]

@@arcline11 yes.

[@petsan97]

For a less cloudy sauce you can use ground arrowroot instead of cornstarch for thickness, should be easy to find in any decent grocery store. It also thickens at a lower temperature, is less sensitive to acidic ingredients like the sake and has a more neutral flavor, although it does not go well with dairy products which works fine for this recipe.

[@heatherfabris7029]

Made this and it came out awesome! Thank you for all your ideas and recipes!!

[@shadowmoon5445]

When I smell garlic in a pan, I'm in for anything lol.

[@snepNL]

put some onion in there and i will be asking, hey that smells nice what your cooking. and it will be just those two.

[@shadowmoon5445]

@@snepNL Them two together is a symbiont 😍

[@eggspanda2475]

if you walked through a town with a frypan of onion and garlic you would put the pied piper out of business

[@shadowmoon5445]

@@eggspanda2475 When I walk home from work here in NZ I smell garlic naan bread on a 1 km radius 😆

[@kerokero3082]

Gay club?

[@heylee9317]

I’ve been trying to be a better home cook for my kids (and cooking honestly turned into my mental safe space) .. I’m so so so picky on cooks/chefs I follow on KZbin, you really explained each step and gave education and reasoning behind some ingredients which is what I LOVEn .. you might be my new favorite!! just subscribed!

[@theycallmebear1368]

Ayo mami you got a husband?

[@Zukiwi1]

Ha me too, cooking helps calm me down at the end of the day. Another youtube chef I love is chef john, and his Greek lemon chicken... so good

[@jasonshirrillmusic]

Right on the kitchen is my safe space as well but that tell the kids that;s whats on the table eat or starve the kitchen is now closed well I have gotten pretty good at cooking so they don't complain when Dad cooks.

[@Shimeih]

@@theycallmebear1368 don’t be a creep on the internet dude. Please

[@F19_33]

You should check out Adam Ragusea and Joshua Weissman two great KZbin chefs!

[@dawnnoble1689]

This was great! Served with fresh grilled pineapple , rice and the sautéed broccoli. I added a little brown sugar cuz I overcooked the ginger and garlic a tiny bit. Strained them out then added the sugar and wonderful ❤

[@johnnyhorton5984]

Life is an art. Cooking is an art. And, you are a GREAT artist!

[@taiyoctopus2958]

Take note of the towel underneath the cutting board... 4:35 That magical damp cloth will provide a great foundation for the cutting board to keep it from sliding xD I never learned this until I worked in a restaurant

[@Bearak_]

I keep my cutting board on one of my counters permanently. Underneath it, I have a sheet of foamy, mesh cupboard liner. Works INCREDIBLY well!

[@sgt_kissekatt6686]

Finally someone who isnt afraid to utulize the fat! No need to overdo the fat, but removing as much fat as possible limits the flavours of the dish greatly.

[@nickdattner8680]

Excellent lesson!

[@afmediallc]

Meal prepped with this recipe and it was fantastic. Love the channel!

[@deliciousgroove]

I made it tonight, and it's great! Something that added a lot of flavor was toasting my sesame seeds before adding them. Toasty goodness!

[@sabin97]

i thought about toasting them too, when i do make it(still pondering where to get sake) i will certainly toast the sesame.

[@DavidJJJ]

I thought of that when he added them, I’m not sure why they weren’t roasted but I would definitely do that.

[@harrywoodman2988]

yeah great idea, bring the Umami flavor right out when you roast. I highly recommend it if you use this sauce with salmon which is an excellent combo with cold Sake. Damn I'm hungry now and wouldn't mind a drink to go with it

[@swedishmetalbear]

I love teriyaki.. I learned how to make it when I was in Japan. I add a little yuzu to mine, garlic, ginger, toasted sesame. And at the last minute before serving.. Toss in some scallions..

[@moiraswife]

I put yuzu on everything. Soo good

[@OvyOneKenobee]

Can you recommend a brand?

[@swedishmetalbear]

@@OvyOneKenobee What do you want a brand of? Soy Sauce (Shoyu), Sake, Mirin or Yuzu?

[@OvyOneKenobee]

@@swedishmetalbear All would be great please.

[@shadofaxes]

So awesome! Very simple (which I love), tasty, and versatile. I bet it would be great with spam as well, like you said any protein should work. Thanks a bunch man!

[@xaviernavy]

I always come back to this simple recipe.

[@boblindner5808]

The level of video art in these, including the perfect/subtle piano underlay, is priceless

[@guitarchamp616]

Why is chicken teriyaki so versatile? Style. Profile. Always brings it back when it hears "ooh child!"

[@getfuckedbro]

From the Hudson river out to the Nile

[@Hereticraptor]

This reference is outta this world

[@why_i_game]

I run the marathon to the very last mile

[@NilsBreckoff]

@@why_i_game If you battle me I will revile

[@bluepearl4348]

I send you a big hug...I made this for dinner tonight for my husband...He loved it !!...Thank you for a 10 STAR recipe ~ ♥

[@sherlenecatapang7712]

I made this exact recipe and it was delicious!!!! Thank you so much for your wonderful content!!!!!!! First time ever making chicken teriyaki SUCCESSFULLY after many failed attempts

[@timbrink]

I like to microwave the chicken, dip it in store bought sauce with my hands, and eat if over the sink.

[@clarkfluegel6875]

You forgot get drunk first 😂

[@npidzarko]

poggers

[@bamagirl4234]

😝

[@bamagirl4234]

Noooooooooooo 😆

[@jonavuka]

while watching some gordon ramsey

[@cg5of5]

For those who don't have the sake and mirin the recipe I use is soy sauce, brown sugar, water, garlic, sesame oil, and a little water. Just add everything to taste. It thickens with heat.

[@Sanderly1820]

The Golden ratio of things is called “Ogonhi” in Japanese and there are many. Ogonhi of 4 ingredients of Teriyaki sauce is 2:2:2:1. 2 Soy sauce, 2 Sake, 2 Mirin and 1 Sugar. Does not matter what you use to measure. If I am making a small amount, I use a teaspoon with that ratio. When I am making a bigger batch, I use a ladle or a cup with the ratio.Teriyaki” is a Japanese cooking technique. Teri means lustre or shine and yaki means fry or grill. The sauce is reduced and thickened in the cooking process and it gives the lustre or shine on the ingredients surface. And the teriyaki sauce is not just for Chicken! Teriyaki sauce is used for “Teriyaki salmon” “Buri teriyaki” “Teriyaki meat balls” “Teriyaki Rice Burger” and more. When reducing please stick with it it will thicken this is authentic Japanese Teriyaki sauce Ingredients • 2 tbsp soy sauce • 2 tbsp mirin • 2 tbsp sake • 1 tbsp sugar Instructions • Put all the ingredients into a small sauce pan. • Cook over medium-high heat and stir continuously until all the sugar has dissolved. • Turn the heat down to low and simmer for about 5 minutes to reduce to 70 % and thicken. • Remove from heat and use on whatever dish or store in a jar/container and leave in the fridge.

[@benjiboy55]

Thank you for the info. What criteria would you use to determine a “good” sake?

[@dylan-nguyen]

also idk why everyone on KZbin is obsessed with pot rice As uncle roger would say: use rice cooker!!

[@SomePotato]

@@dylan-nguyen I wouldn't call myself obsessed with pot rice. I just have a small kitchen, I don't make rice every day and a rice cooker isn't strictly necessary.

[@Vixxen___904]

@@dylan-nguyen yes! I didn’t buy my cuckoo for nothing lol

[@nadocam21]

@@Vixxen___904 u

[@THCV4]

I still love my Misen carbon steel pans after all these years!

[@nandapieranti5382]

I did this recipe for my week lunch 😂😂 yeah, I was craving for that! I coated the chicken with a little bit (i mean, little little bit) with corn flour as I wasn't using chicken with skin on. So I swapped the cornflour on the sauce. I also added a little bit if brown sugar, not much for the contrast to be a little bit more! Wow... We ate so much here! With rice, noodles, nori, wasabi... Gosh! Thank you!

[@AaronFoo1314]

Nobody: "' Uncle Roger: "You got so many pot but can't afford a rice cooker for cooking rice? Haiya".

[@Outland9000]

_Haiyaaa..._

[@chuckwilliams6261]

Measure with your finger! Vegetables taste like sad.

[@ObiTrev]

You Go Way Way Fight A Cow!

[@parithingujam9143]

Why soooo weaakkk.

[@chuckwilliams6261]

@@parithingujam9143 You fucked up, burnt the chicken. Haiiyah

[@KailuaDoug]

Made this tonight. Having spent 30+ years in Hawaii, I've had more than my fair share of Teriyaki. What I did differently with the sauce is minor. I used less Mirin. And it was perfect. I am not much for lumpy garlic/ginger in my sauce, so I used a garlic mincer on the garlic, and a microplane on the ginger. I had about 2TBL of each for the recipe. Then after sauteing the garlic/ginger mix for a few minutes, I added the Sake (1 cup), Soy Sauce (1 cup), and Mirin (1/2 cup). Brought it to a boil and let it reduce for about 10 minutes. Then stirred in about 3 TBL of cornstarch slurry, and once it boiled again...it was done. The other thing I like to do with chicken like this is velvet it in a mix of flour, corn starch, S&P, before frying up. Came out perfect. Way better than any off the shelf Teriyaki sauce.

[@relicwarchief640]

What kind of sake did u use?

[@ItsLangerz]

I used to be really into my cooking and don't get me wrong I still cook but I lost loads of interest in cooking but after watching your videos you've inspired me to get back into the kitchen and i've made some of your dishes, especially the 15min dinners and my god they are damn easy and tasty! I'm taking this Teriyaki dish idea and using the cornflake chicken idea as I love the texture of the crispy chicken and that lovely sauce! Finally got the cooking bug back!

[@citizenmope605]

This was an excellent video! Thank you so much for your expertise.

[@Stratatician]

just wanted to make a small, but important, note about the rice. If you're using fortified rice you shouldn't be washing it, as the way rice is fortified is basically them dusting the rice with the vitamins, so if you wash the rice you wash off the fortification. So for your method it would probably be best to mention to use unfortified rice.

[@joshfoss7407]

Or you can turn fortified rice into unfortified rice by washing it. Same thing.

[@CH33KYiZninj4]

bell pepper, broccoli, red onion and carrot are a dream combo vege that can go with simply anything, love them to bits!

[@gordonfreeman9733]

Just found this in recommended and I already like the guy’s energy 👍

[@AleksandarAlexMesicki]

You are my favorite KZbinr !!!! Thank you for a non-stop great videos!!!

[@LaserMonkey]

Fun fact: Teri means “shine/shiny” and yaki means “grilled” which makes sense if you just look at chicken teriyaki, “shiny grilled chicken” lmao

[@ProHomeCooks]

makes perfect sense!

[@benamini5701]

Doesn't mean opium?

[@alexh8754]

@@benamini5701 mmm opium

[@othellow]

In my book, the best Teriyaki is grilled slow and dipped in the sauce 3 to 4 times as it is cooked so it is really cooked on.

[@weareallbeingwatched4602]

Grilled glazed chicken yes.

[@JohnSmith-il4wi]

I've followed this video and made your Teriyaki recipe 3 times. By far the best tasting Teriyaki I have ever had. It was the first time I ever deboned anything, it went fairly well. Thanks from Chicago

[@travisyee7278]

Crafty John.

[@craigward6052]

Great stuff, I look forward to making it myself - good tip with the rice, too.

[@jesmarkmikesell1957]

You have helped me with my bento repertoire. Thanks chef!

[@synaetransmedia6926]

Hi Chef! I tried your recipe yesterday. I followed it by the book and it turned up a delicious dinner! I used broccoli, cauliflower and portobello mushrooms for veggies. The sauce was to die for! Many thanks for your cooking instructions! Best wishes from Paris.

[@MetalizedButt]

Additional tips: Blow-torching the teriyaki coated chicken will caramelise and char it, elevating the flavor even more. Then top it with some shredded nori, it’s amazing!

[@pizzaboneztv2879]

Have to remember this

[@MetalizedButt]

@@pizzaboneztv2879 Do try it. People always have a misconception that a butane torch is unsafe and bad for your health, well it isn’t any less safe than a charcoal grill. It does what charcoal does but at a much faster almost instant speed, of course the downside is you lose out on the charcoal aroma, but you still get the perfect char without wasting time and effort.

[@joeglotzbach6524]

I just made this tonight, and it was amazing! I wanted the teriyaki sauce to be a little closer to eel sauce, so I added a couple tablespoons of brown sugar to it, and it was perfect! I’ve never been a fan of chicken thighs, but I gave them another try, in the cast iron, and it was great. We plan to use the sauce for tomorrow’s dinner with steak and noodles.

[@tootru88]

Made this sauce last night, and its freaking amazing. Love the way it smells!! Thx

[@trenoops]

After eating Teriyaki for years and always comparing flavor and meat, one thing I have noticed makes the difference. Flame broiled meat (chicken is my preferred) is the best teriyaki hack out there. There was a Vietnamese Teriyaki place in downtown Seattle that flame broiled their meat and they were by far the best in the North West.

[@dwhinchliffe]

I have watched so many of your videos. This is by far one of the best. I made this tonight and it was phenomenal. Thanks for all of your effort. My family really loved this teriyaki.

[@oscblade1691]

This is one of my go-to meals nowadays. Thanks for the video!

[@inocenciotensygarcia1012]

I loved your video. I'm going to try it.Ive been following you on your channel and I've learned a lot.I recently saw the video where you invited The Italian guy to teach us how to prepare pizza the correct way.I'm doing that today by preparing the yeast fermentation process.In fifteen minutes it will be ready to go in the fridge for 16 to 24 hours. Thank You.

[@dr.johannesmunch891]

Used your inspiration to make my own Teriyaki-sauce again. I frequently did before having kids (so 5 years ago). Back then I also made Tori-kara-age and Ponzu sauces (based on Wagamama-receipes). Now having sorted it all out (housekeeping and monster-feeding), I went back to my own Teriyaki and... Just thank you.

[@spinelly.8450]

3 Things I learned from this video: 1. How to cook Chicken Teriyaki 2. He loves Chicken Teriyaki 3. He REALLY loves Chicken Teriyaki

[@poppie906]

Hello qiqi

[@jonathanmeinert]

I found this video today and figured I had to try it and it was a complete success on the first try, I cheated and made rice with my rice cooker but this sauce is so simple, my brother tried it and is raving about it, thanks for the skill!!

[@AmandaDuchow]

Thank you for this!! It’s just something I never thought about making myself..I don’t know why!! I’ll never buy premade sauce again!! Brilliant way of explaining it!!

[@moldy13]

Never knew it is that simple to make. I will def be adding this to my rotation.

[@e-doc4787]

I just finished making this and needed to comment that it's the most amazing teriyaki I've ever had. And it was made in my own kitchen!

[@newbiegarden]

Great recipe! Thank you for sharing it with us.

[@MinistryOfMagic_DoM]

You gave me an interesting idea about rice. Never thought to reduce the amount of water added after washing the rice, though to be fair, the rice isn't really absorbing any of the water during the wash since the wash is really quick even if you do more than the requisite three times. Though there will always be a smidge of leftover water.

[@jomargumboc9429]

9:48 "Rice can be difficult to make at home" my Asian family, friends, ancestors and government: *_DISOWNED!!_*

[@dreamervanroom]

So they are closed folks. Maybe you can help them open up. Everybody needs to learn.

[@eypu999]

I can’t be the only Asian who find cooking rice hard😭

[@robc4191]

@@eypu999 if you find rice hard, you're over thinking it. Boil water, add rinsed rice, reduce ti low simmer, stir, enjoy. Try Basmati rice from an indian grocery.

[@eypu999]

@@robc4191 I do that but sometimes the water is enough sometimes it isn’t even tho I put the same amount. 💀 I can’t figure out the issue

[@robc4191]

@@eypu999 do you leave the lid on (except when stirring of course) having the lid off lisesca lit of water

[@iVilliain]

When he was rendering the fat on the chicken, I was moving back because I didn't want to get popped. LOL

[@ProHomeCooks]

part of the game!

[@brienpike4220]

@@ProHomeCooks You aren't kidding. I have small grease stains on so many items of clothing I can't keep track.....

[@jetvoidweller]

Idk at this point in time I have just decided I can't do anything about it and let the oil and fats burn me.

[@sonicruled]

@@brienpike4220 You could wear an apron

[@PredictableEnigma]

Idk if people call it a "unneeded kitchen gadget" but I love my splatter screen. Saved my ass so many times

[@acbentertainment6265]

You are an excellent instructor! Thank you for teaching me this dish.

[@DianitaAB]

Amazing explanation, I will try tomorrow, thanks!

[@lonniebarrios5101]

I watched this video a couple months ago when it first came out. It's what made me decide to finally get a carbon steel pan. (My go-to pans are cast iron, but they can be a bit heavy and sometimes a pain to clean.) Of course, I purchased my carbon steel pan from Misen. Stupid me, I didn't realize they also sell a non-stick pan and accidentally purchased it. When I received it, I noticed it didn't look quite like yours and then realized my mistake when the 'care instructions' said not to use metal utensils in it and didn't mention anything about seasoning the pan (like I had read in the reviews). The customer support at Misen was great and they helped me exchange the pan with no issues. They even paid for the return shipping. As I type this now, I'm in the 3rd go-around of seasoning the pan. Can't wait to use it. Thanks, Mike!

[@scottroman6941]

I saw this video a few months ago but only just made this today. Oh my god, this is the best teriyaki sauce I've ever eaten. I don't know how I've lived without it this far.

[@lebeer1512]

Thanks so much for sharing look so delicious

[@1873Winchester]

Why do people say rice is difficult to cook? It's about as difficult as cooking pasta.

[@shelldie8523]

Skill issues. Plus most of these folks can't cook water..

[@eggspanda2475]

If i can make a recommendation on the rice cooking. Follow your instructions but instead of 15 minutes make it ten minutes then just turn off the heat and leave it for another 10 minutes. Using a wet towel under the lid creates a really nice seal. I promise you will get perfect rice every time.

[@lyubenkonov1524]

The exact details around how long etc. depends on the exact stove you have (gas/electric/convection). So everybody should figure out the exact times on their own. For example in my case my electric stove has a lowest setting which is not that low actually. So I am forced to add a little bit more water as it dries out quicker than I would like it to. Nevertheless, I have followed your instructions and they worked great for me (with a little bit higher water to rice ratio - 1,25 : 1).

[@eggspanda2475]

@@lyubenkonov1524 Actually it doesnt matter what stove you have. you simply bring the water to a light boil ie when you just start seeing the rice on the edges of the pot jumping , not an aggressive boil. then you turn it to the lowest setting available for ten minutes turn it off wait ten minutes thats it. dont take the lid off at any stage. any stove will give you the exact same result unless it doesnt have a low setting. ive used a myriad of different stoves it makes no difference. if your needing more water then maybe your lid is letting out to much steam. try having a damp towel as a seal between the lid and pot. also heavy based pots work best. i would avoid cheap thin ones

[@hojdog]

@@eggspanda2475 Yeah that's the exact way I do it. And yeah it shouldn't really matter what your stove is as long as you can get it to a good simmer

[@CNFrostXY]

​@@eggspanda2475 No it does matter. Electric stoves can have delays and residue heat that lasts for ten or twenty minutes or so. And this residue heat can depend on what kind of electric stove you have. Ceramic ones generally have less of this residue heat and less delays, but the plate and coil ones are full of residue heat and delays, and you'd want to simply turn the heat OFF after the water is ABOUT to boil for many cases, and when you do it is a matter of experience with your stove. The rice will just cook with the residue heat. Induction also wouldn't work, for obvious reasons of heat distribution being discrete rather than continuous, unless you have some expensive high-tech induction stove which most people don't, and professional chefs would rather spend that money on a professional gas stove. And most importantly, there is no single way to cook rice even with the same stove, because different rice cook differently, depending on many factors such as starch level, size, soaking time etc. So anything that claims to be a 'one method for all' would be just due to sheer ignorance. Hell you don't even add the same amount of water for different kinds of rice (glutinous thai long grained vs Indian basmati) and it even depends on the humidity of your kitchen.

[@DrBodyshot]

Just use rice cooker it no WW2 times HAYAAAAAAA

[@RobertoMikiMD]

Great recipe and easy to do. My kids loved it! Thank you for sharing.

[@medmark77]

This was an easy recipe for the teriyaki sauce. And it was so good! Thank you for posting.

[@beaubailey3671]

This is a good recipe. I usually use this as the base and then bloom sesame seeds and green onion (the white parts) the day of and pour in the base to really kick it up a notch.

[@TCWpower]

I made this a few days ago and it was brilliant! Thanks so much! I did not use superior ingrediants, and so the end product was not as sweet as you said it could be without adding sugar. I added less than a half cup brown sugar and it tasted excellent. Got a hefty jar of teryaki in the fridge now! =D

[@Miklathesamurai]

Boy I love me some Nujabes tunes while learning a recipe

[@georgekings3413]

Bro why dont you have more likes on this comment, man all that shit music coming out now will never vibe with Turn Table Legend Nujabes, just put the luv sic collection and cook away my boi.

[@juliusp6297]

@@georgekings3413 hate wont music you like come out any faster just a thought

[@trypt1]

@@juliusp6297 It's not hate, but grief. We won't have another like Nujabes

[@gordonvolkert2304]

Nice video man. I like the storing of the sauce! I wouldn't have thought of this.

[@zgjfinance2796]

Made tonight; delish ty