Try it Soy Sauce, Honey, Sesame Oil, Thai Chili Flakes, Ginger, Garlic, and Lemon Grass. Garnish with sesame seeds and scallions. Best Yaki around.

@Chebito710

2 жыл бұрын

Nah fr!!!! 💯

@draxxsklounst6595

2 жыл бұрын

@@Chebito710 type real words

@Chebito710

2 жыл бұрын

@@draxxsklounst6595 in my white sides voice “no, for real buddy!!! All real”

@AddledMindInc

2 жыл бұрын

@@Chebito710 The reality I have thusly stated and you have surmised is most factual, good chum. Fa sho.

@AlecJones97

2 жыл бұрын

@@draxxsklounst6595 ok boomer

Guga- i just made this for dinner tonight. My family loved it! It was delicious! This is the 5th or 6th recipe of yours that I have tried - all have been fantastic. Thanks for sharing these wonderful meal ideas with us. Keep 'em coming!

Before adding sugar, combine the mirin, saki and soy sauce, reduce for a bit and then taste. You may find that the sugars from the sake are sweet enough and you will not have to add sugar. If you taste it and you think it does need it, add it. So far I have not had to add any to my teriyaki sauce.

Guga You should really try sesame oil on Cantonese preps. Sesame oil makes the difference in a very very good way

I bought a sous vide for Christmas, and been watching this channel and I love you guys! Also my girlfriend is Brazilian and I feel more Brazilian especially watching that stragnoff you guys made :) Happy New Year! P.S. I made the brisket for New Years... everyone loved it! I was praised, so cheers to you!

I never ceased to be amazed by the variety of ethnic food you have managed to teach. You truly made it plain and simple to make the teriyaki sauce. Thank you.

Can we just take a second here and talk about how Guga, with all his fancy expensive gadgets, is using a manual food processor still? LOL

@greatone5245

2 жыл бұрын

Probably because it's easier to clean or he's just used to it 😁

@spicydiarrhea5662

2 жыл бұрын

what's so special about that? less hassle to clean and gets the job done just the same an robot for 450.000$

@pipedown7969

2 жыл бұрын

@@spicydiarrhea5662 is it really any less hassle tho? its the same amount of parts.... you clean the bin and the blades...

@alphaxfang

2 жыл бұрын

if you want precision then manual processor is the way to go...

@SheriAnnNihal

2 жыл бұрын

I love mine, got it from him

These all looked delicious. Especially the Shrimp dish! Glad you’re feeling better. I hope you enjoyed your Thanksgiving. 🧡

Seattle Style Teriyaki Sauce IMO is the best kind I've found in the US... been on the hunt for a good recipe for years, this is the closest I've found to recreating it! Ingredients: 1/4 cup soy sauce 1 cup water 1/2 teaspoon fresh ginger 1/4 teaspoon garlic paste 5 tablespoons packed brown sugar 2 tablespoon honey 2 tablespoons cornstarch 1/4 cup cold water Directions: Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thick it

@kohashiguchi9671

2 жыл бұрын

I don't know if Seattle-Style is the *best* but since I was born there---I know it's *GOOD*

@speakingmoistly9912

2 жыл бұрын

you forgot the heroin!

@josephangell9921

2 жыл бұрын

Teriyaki originated in Seattle apparently

Thank you and happy new year!💯💯💯

This is spot on! Thanks for sharing it

Teriyaki chicken was one of the first real dishes I cooked by myself growing up, has a special place for me. Thank you Guga! Happy New year!

OMG OMG, I just finished making this and I love the sweater one!! What a great recipe, thank you soo much, from Canada!

Your videos always make my mouth water!! Great recipes my friend!

Remember teriyaki sauce is extremely versatile. I just made grilled quail and brushed it with a teriyaki sauce, it really changes the game in the best way possible. I’ll usually add some ginger, or a splash of shirodashi.

@gaelencarter4804

2 жыл бұрын

it changes the game and also changes the game

@willrickou3419

2 жыл бұрын

The tighter you try to hold on, the faster you slide down..

Oh man! Im absolutely cooking this one up for the firehouse tomorrow!

I just started making homemade teriyaki sauce, and I’m loving it. You offered some great tips, as usual! Thanks, Guga! Love ya, buddy.

Broo we need more videos like this for easy clean meals please!!!

Lovely videos, looks delicous,looks nice too ,my mouth is watering 👏

Damn Guga, Great minds think alike! .. check in tomorrow for my take on chicken teriyaki!

For soy sauce, seriously, try the premium Kikkoman stuff like their Tokusen Yuki, it's outstanding imho. I taste tested 40+ soy sauces from around the world, including the excellent one you showed. Kikkoman Tokusen Yuki and their whole soybean version stood at the top, along with their tamari.

@apexnino5230

2 жыл бұрын

Thank you Jeff, still don’t understand why people keep underestimating Kikkoman

@sohatyi

2 жыл бұрын

@@apexnino5230 a taste test is all it takes to open a person's eyes! There's great specialist stuff like sweet and mushroom soy, but regular soy, Kikkoman!

@apexnino5230

2 жыл бұрын

@@sohatyi Exactly!!

Happy New Year Guga and company

I love the new cutting board, Guga! It adds a nice bit of flair to the overall presentation.

Homemade teriyaki sauce can be so much better than any kind from the grocery stores. And putting it together yourself is a very rewarding experience.

Guga - this looks incredible and I'm excited to try it. Couldn't help but notice that the actual stir fry ingredients and amounts weren't actually in the description :(. The sauce and thighs looked phenomenal though! Thanks for all you do!

I like your little food processor! You are not obsessed with every ding-dang expensive gadget out there and I find that very interesting. Thanks for all your videos. Cheers!

@michaelboso9355

2 жыл бұрын

Although that wok looks awesome.

Mouth watering my Dear.... Perfectly cooked

Hey guga I love your vids!

I made beef teriyaki bites for Christmas eve in a very similar way. Never thought to use Saki though, gonna have to try that out. Looks gooooood!

@Crum24

2 жыл бұрын

What do you use then? The 3 basic ingredients of teriyaki are soy sauce, teriyaki, and mirin?

hi guga, can you dry age a steak in shrimp paste? btw, I'm just going to keep commenting this on every video until you do

@cuongtangxuan9816

2 жыл бұрын

Nice bro However it might not be pleasant

@draxxsklounst6595

2 жыл бұрын

That sounds horrific

As someone who watches a lot of Japanese channels, I can tell you based on my experience with them, that first sauce is not teriyaki it is for making ginger pork.

@fateexoo7511

2 жыл бұрын

Yea it looks more like shogayaki rather than teriyaki

white rice is the key for something like it!! Good job guys

Using the Hexclad now!!! Love it!

Super made looks really delicious from great 👍👍

Amazing video as always

I have to be one of the longest subs been watching this channel and then Guga foods since the beginning! Not a big fan of teriyaki lol but I watch every vid on both channel no matter what! My fav chef ❤️

yesssss, As I can see everything and they look freaking delicious

Oh, that looks good. Chicken teriyaki has always been one of my favorites.

nice vid guga

Thanks, I will definitely try to make the Guga version of Teriyaki sauce!

I can smell it through the video, looks absolutely awesome

OMG Guga!! Just bought a sous vide because of your video and I did this recipe. I tried my first bite and my reaction was like you guys after eating wagyu picanha

Suggestions for other videos : I really like your wagyu of ... series. You did wagyu of the swamp, wagyu of pork, wagyu of the sea, and i'd like to see the best of the best for every meat (lamb, chicken, maybe rabbit ? I don't know, just a thing that got to my mind randomly)

Thanks for making something normal, it was nice to b able to watch again.

Happy new year

You should try to dry age a steak with cannabis butter. I’m curious what it will do to the fat and if the effects will still be felt within the fat of the steak.

@VenzoVFX

2 жыл бұрын

I second this, would be a great video

@vietanh2269

2 жыл бұрын

+1

@cujo2680

2 жыл бұрын

LOL! Damn stoners can't watch anything without thinking of how to incorporate weed into it. It would ruin the steak dude. The flavours would not go together and I don't think it's legal where they live.

@LegalAutomations

2 жыл бұрын

@@cujo2680 There are plenty of ways which cannabis could be incorporated. I believe I read a recipe for a chimichurri sauce for a ribeye steak which incorporated cannabis oil. In all likelihood, it would not ruin the flavor no more than certain other herbs (see what I did there?) would such as rosemary or thyme. As for legality, approximately 47 states have legalized cannabis in one form or another within the United States. While, I have been unable to find which state Guga Foods is located, the odds are that it would be legal in their state. Also, one final point, I am not a stoner. I happen to be an attorney who specializes in cannabis law. I have an interest in pushing the normalization of cannabis. Hope this helps.

that looks fabulous

I wish I could eat with guga one day, like it would make me sooo fricking happy cause I just love him and I love food.

Amazed about all the hobby cook advices 😂

Thank you!

Yoooooo dude you turned around everything about teriyaki for me, i always hated teriyaki cuz it was always waaaay too sweet for me, I'm ok with a little (and i mean TINY amount) sweetness in my meat, but i don't want it sweet, i want it savory and with store bought sauce it just doesn't work. I love garlic so i put a in an extra clove than you recommended, i don't like sweet so i put about 1/2 the sugar and it just worked, that was amazing, much love my man.

damn guga, ur vids are getting better and better!

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

Guga, you know what you are doing! Keep on cooking! 😎

I'd recommend trying some Usukuchi soy sauces. Also refereed to as light soy sauce ( light in color, not salt). Right in the middle my go to is Kikomans "smooth aromatic soy sauce" My favorite Asian market imports it directly from japan but I see it online as well. Different bottles, probably same stuff. Tastes amazing and its lighter in color which makes cooking with it a lot more visually appetizing. I usually also go a lot heavier with the mirin to let it reduce more. Mirin adds a lot of sweetness, I don't typically make make teriyaki sauce but for flanken ribs or chicken i braise it in the soy sauce, mirin, sake or rice vinegar and let it reduce right to the point where its going to start to burn. It's so good. My go to easy meal, one large pan is all you need.

Looks good Guga as always!! What’s the Wok you used, can I have a link?

you can render the chicken fat down and then strain it .. you now have Shmultz very good for frying and carmelizing any number of ingredients and the little crunchy bits that are left in the pan are beautiful little pockets of flavour .. or you can use the fat to make a roux and thicken all types of sauces , gravies and marinades

Love the channel. Love the video. Love the food. Side note: Take a drink every time he says: "As you can see".

Guga, that looked amazing! However, I've cooked enough over the last few weeks. I'll order chicken teriyaki takeout tonight instead 😅😅

hey im a Butcheri denmark, witch is like a chef. but not really.. but you are learning me a lot. i will follow u and see what you can learn me.. love your channel, and i whise u all good from Denmark

I make a teriyaki sauce much like your sauce 2 but instead of pineapple juice I use honey. Makes the sauce caramelize extremely well. It will also not be as sweet as the pineapple since you can use quite a bit less. Also I suggest dark brown sugar over light brown sugar since the point is to tone down the sodium enough to have the sweet flavor blend in.

Look very delicious 🤤 😋 I love chicken teriyaki

Hey Guga! I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you! But I couldn't help but notice, you did not make sous vide goose breast yet. I highly recommend it, since it could be an interesting video and also it is delicious. I think it's even better than sous vide duck breast. Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready. Thanks, David

looks like a great recipe, but the real question, thoughts on the hexclad vs dalstrong pots n pans?

When I saw this video, I just had to watch it. I love chicken teriyaki. I love Asian dishes period.

Great video

I've literally just made this for tea tonight not exactly the same but teriyaki

Digging the hair Guga!

crazy how this was the last meal i ate before this vid was released

Hey Guga, have you considered cooking beef cheeks sous vide?. You should consider that in a video

I was taught to make teriyaki by our neighbor. She was born and raised in Okinawa in the 40's. Three ingredients bacon drippings, brown sugar and soy sauce. The bacon fat and brown sugar are heated on high heat until almost smoking then the soy sauce is added. It's as thick as syrup with a slightly caramalized flavor.

Chud's BBQ calling you out for a cook off and you both release a Chicken Teriyaki video at the same time? I think that's a sign to accept his challenge, Guga!

could u do a video about all of the best steak methods that u have tried on one steak?

Love these recipe videos! So much better than when Guga dumps random crap on high value steak and usually ruins it.

Guga I think you mean to say Mirin and not Mirium. Haha. Love all your videos. Keep it up

I wish I could hire you to be my personal chef! 😋

THAT LOOKS REALLY GOOD i think the taste will be stronger if you apply teriyaki when grilling to make some 'burnt teriyaki crust' then apply it again like what you did

Bone-in chicken thighs with lemon pepper are my favourite thing to sous vide.

I was thinking you might have wanted to add both sauces to two separate sous vide bags and cook the thighs in the teriyaki sauce in the sous vide bag. I know, it will be quite difficult to get a good sear on those chicken thighs, but they might be marinated deeply that way. I assume that with the long, slow cook both the pineapple version and the less sweet version could both be reduced even more in sugar content, as the sauce has much more time to penetrate deeply into the meat. But that is just a guess, I could be massively wrong. Just as a sous vide experiment you might want to try in the future.

@Daveyjokes

2 жыл бұрын

Did you notice how much liquid was in the bags when he was finished?

@RustyDust101

2 жыл бұрын

@@Daveyjokes Totally. That's why it would have to be a very thick sauce, more like a marinade than a sauce in the beginning. It would be diluted by the juices exuded during the sous vide cooking. That's why I said, maybe try it in a future experiment.

Hey, a meal I can actually afford to make!!!

Man, that side dish looks like a main dish already for me.

You need to make kangaroo roast or Kangaroo burgers 🍔 🦘 🔥!!! It would be the perfect mystery meat episode!

🧐 DRY AGE WITH CAVIAR!!! 🐠 Keep it cold ❄ 🌨 ☃ Keep it fresh. 6th month asking! GO GUGA GO!

been a long time since i seen chicken on this channel

First one with some sesame seeds sounds ideal... :)

if you don't have sake and mirin around or don't consume alcohol you can replace them with vinegar, that's what I do you can also toast the sesame seeds for better nutty taste you can also add some sesame oil and powdered spicy peppers and I personally prefer to reduce the sauce without using any starch

I like videos with maomau , yous 2 re great, missing some deeeeeelicius but 🤣🤣

Hey guga can you recommend anything for use for soy allergies? Like a good replacement for the soy sauce?

Guga, how do you like the hexclad wok? I was thinking of buying one but wasn't sure if it's good.

The chicken before being seared looks exactly like what my school cafeteria serves

That processor is really cool

Some nice additions would include honey to the teriyaki and skin to the thigh. Though deboning is annoying, something about crisped chicken skin on chicken teriyaki just hits different 🤤

That wok looks like a winner! Who makes it and can you give us a link?

Would love to see the sauce in the sous vide bag comparison

Hey i think cooking a eye round steak for a week would be interesting since its so tough

Guga, I just came back from eating ramen, why do you have to make me hungry again?

Soooo could you add black garlic to the original one for a little bit of (natural) sweetness? Not to the extend of the second sauce, as in my opinion that is a major overkill on the sweetness, but in a balanced kind of way

Guga is the best

Hey guga i have an idea for dry age hiw about dry aging with garlic or onion paste

Try substituting pineapple juice for pomegranate juice. It'll be just as sweet but more tart.