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.

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

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!

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

@@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!

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.

Thanks, glad you enjoyed the video!

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.

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

Thanks SaberFTW!

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.

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

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

Thanks and glad you're enjoying my channel!

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!

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!

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!

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

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!

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.

Thanks! @@TheSushiMan

Sounds like a good recipe, thanks for sharing!

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!

No, thanks.

Of course!

@@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!

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

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 kzfaq.info/get/bejne/raxypK2lld2mqGw.html. Hope that helps!

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!

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!

@@TheSushiMan Tyty!!

He needs to close to 10 mins to get monetized.

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

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

@@PDXTundra like you then 😂😂😂😂