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._
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.
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!
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 !
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!
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.
@@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!
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
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!
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!
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!
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?
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!
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
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.
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!
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!
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.
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.
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!
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!
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, 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 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wFBqJt0wBx8.html. Hope that helps!
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.
