Teriyaki sauce is even simpler, equal quantity of soy sauce, mirin, saki and sugar

I was commenting on your recipe to say to start on low heat with just a small splash of sesame oil to begin the heat for the ginger and garlic. Then everything else can go in for a while with the slurry last to thicken. Great fundamentals for flavors.

Sauce looks good, but I'm loving how you fellas have fitted out that work space! Awesome! And it looks like Roel is wearing his handy belt knife. Great video.

Hey, Roel….I find after years of trying, that soaking salmon and meat in Terriaki for a few hours, moisture is drawn out and the bite is amazing! Cheers, from Doha💪✈️

Loved it thanks for sharing!🤛🏾💪🏾🔥🔥

Pitmasters pouring skills are on point!

I love the mention of salmon and fukikake in your channel

Looks excellent! I'll definitely try making the sauce, I love it on chicken & fish & grilled pineapple & even rice. Eva was sure interested in that salmon, so hopefully y'all took pity on her!

Looks great.. Im on the way to your house!... by the way, where do you live? 🤣😂

Thanks, nowi gotta make some!!

I Love Teriyaki Sauce

I just made it tonight, and I just add sesame seeds on it.Thank you so much

My teriyaki recipe is to slice up a rump roast for jerky, then put the slices in a vacuum bag and pour a bottle of teriyaki sauce (I'll never buy it again and will make my own, I swear!) into the bag with the meat. Loosely seal the bag then work the sauce into the slices and place in the fridge. I let it marinate for 2 days, working the bag every 12 hours and turning it over. Then place on the dehydrator (or the oven) and dry the meat to your desired consistency. Or you can smoke it, or even put it on skewers and cook it if you can't wait. I just happened to start a batch in the dehydrator this morning. I like mine completely dried - crunchy. If you want a rubbery texture, you can add a tiny bit of curing salt to the sauce. Do not add salt to this recipe - the sauce has all the salt you'll need.

Nice. I just made your recipe of your chuck roast. It is the first recipe i made on my new komado joe classic 2 😀

Personally, I don’t have a strong feeling but my friends are crazy about teriyaki sauce. Gonna give your recipe a try and see how it goes. Cheers, team Roel 🍻

pitmaster x you should try using box fans and furnace filters to make jerky

Please do a whole smoked chicken and at the end when it's almost done brush it with that teriyaki sauce 😍😍😍

use togarashi instead of furikake..it's better with the salty teriaki sauce..

Oh my Lord Roel, I can't wait to break out the thighs, beef, pork and Sockeye (meat smorgasbord time) ! Thank you so much for this teriyaki recipe/tutorial (I've been looking for decades, for a recipe that matched my taste memory of my childhood that my dear Hawaiian/Japanese family friends in LA would BBQ up - this maybe the winner)!

Thanks for this! 🔥🔥🔥

You need my tzatziki recipe for dipping grilled meats into. Much better than any Greek restaurant.

I love teriyaki chicken but salmon is so good on it's own. I live in the Pacific NW where we can catch fresh Chinook/King, Coho and Steelhead

Use a spoon to peal the ginger!!!! There is a lot more left of the ginger if you scrape it with a spoon. Insted of using a knife.

you voice reminds me of paul davids (the youtube guitar lesson guy). are you guys brothers? ^_^

2221 ration of mirin, sake, japanese soy sauce, and brown sugar gets you the perf sauce

Thank you can you do sadza next

Even better than cornstarch with water: butter and flour. The flavours will be better in my opinion.

so if we need the garlic as small as possible, could we blend it?

@morrison wheres that furikake link????

😋😋

Thanks for the idea, Roel. I allowed myself to brighten the sauce up, by adding the juice of half a lemon. Cook on smakelijk! 😀

🤤

Hi. 😁

man, you forgot toasted sesame seeds on the chicken :)

You should try skinning your ginger with the tip of a teaspoon. It takes off just the skin and no flesh.

no mirin, no sake? and you call it teriyaki?

🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀 🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀 🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀💐💐💐🌼💐💐🌼🌼

A genuine teriyaki sauce needs both mirin and sake. Omit those and your sauce will be overly sweet and missing the umami that teriyaki is famous for.

Three ingredients only. Light soy sauce, Saki, and sugar this will be the base sauce, that you bottle. Use Japanese brands if possible. Naturally brewed soy sauce. Mirin (sweet wine)to complement the sugar. Rice wine to substitute Saki. Ratio are 1:1:1, with sugar being adjustable to your taste, a little less or a little more. Garlic, ginger, cornstarch, you add on as part of the recipe to whatever you're cooking.

you should really reduce it down instead of using corn starch. it's much better.

Best food porn on KZfaq, just... Wow 😳

You want to make this easier? 1) Use a garlic press 2) Freeze the ginger and use a micro plane _Also?_ I try to avoid using a corn starch slurry when making larger amounts because it can change the flavor. I use Xanthan gum. (hint: a little bit goes a LONG way, so be careful)

You tube is a jerk because I had a very thoughtful comment to make but it reset and deleted my comment because of autopay.

your knife has black dirty bits on it! you should buy a new one :3

LET OP doe er niet te veel maïzena in 🤣........ hou hem gewoon op het vuur en blij roeren......

This is fake Teriyaki sauce. Too many ingredients.

don't feed a dog from the table. Nice way to down grade a really good video.