When he said he will upload more he didn't joke about that

@MakeSushi1

5 жыл бұрын

Indeed

@ItsMeVinit123

5 жыл бұрын

Wow!!!! U replied

I don’t know why this channel isn’t exploding. Your videos are very useful and very concise. There’s no useless filler or ridiculous antics, it’s just really great content. Thanks again for another great upload. Also, I really have always wondered why soy sauce at restaurants is so much better. They have a flavor that is just so much more savory and rich. Now I know.

Wow! This was amazing! Can't wait for the next one! Been watching your old videos they are so interesting!

@MakeSushi1

5 жыл бұрын

I'm glad you enjoyed it, I put some real effort into the camera work like that konbu dried seaweed shot from inside the bag :) which of my old videos did you enjoy the most?

I love these videos. I'm a huge sushi lover and not just the taste aspect of it but the art aspect as well. ❤

@MakeSushi1

5 жыл бұрын

Thank you very much Bella novia for loving my videos, please take a moment to share with your subscribers.

I love this idea. Thank you.

@MakeSushi1

5 жыл бұрын

I'm glad you enjoyed this sushi tip :)

Another good recipe grabbed. Thanks much.

Thanks for this Chef! Will definitely give this a go.

@MakeSushi1

5 жыл бұрын

Awesome!

Welcome back man! Your videos are pretty cool.

@MakeSushi1

5 жыл бұрын

Thanks a lot Octavio, please help me to get a lot of subscribers.

Awesome! Yep this is what we all want. Those “secret” tips the best sushi chef’s use ! Thanks

@MakeSushi1

5 жыл бұрын

Im happy you enjoyed the sushi tip

Thanks for the recipe, I really appreciate you keeping up with you're channel as much as you do despite the fact that life probably keeps you rather busy.

@MakeSushi1

5 жыл бұрын

Thanks for liking the recipe, also please share this video.

Awesome loved great that’s 👍❤️💯👏

Thanks for sharing this. I've always said that the Soy Sauce tastes better in restaurants, I'll have to give this a try.

@MakeSushi1

5 жыл бұрын

Yes please do give it a try and let me know what you think, Darnia! Hopefully it’s as tasty as your local sushi restaurant 😁

I love this channel.

@MakeSushi1

5 жыл бұрын

Thank you, Jimmy! I'm happy you enjoy my channel 😁

Thanks for the recipe!

@MakeSushi1

3 жыл бұрын

I'm happy you enjoyed the video @Esther Sato, if you could please take a second to share this video.

Amazing video thanks I learnt a lot

@MakeSushi1

5 жыл бұрын

Thanks a lot for learning so much from my video Kyut Psycho, also please take a second to share the video it really helps me.

Thank you. Simple and inspiring! 😋 🍤🍱♥️♥️♥️

@MakeSushi1

9 ай бұрын

I'm glad I was able to inspire you :)

hey I love love love love ur channel

@MakeSushi1

5 жыл бұрын

Hello Sniper Sadie thanks for loving my channel, also please share this video with your subscribers, thanks a lot.

Very good! I make almost same sauce, but useing dry fish stock. Hondashi As always glad to see you! Thanks for video!!

@MakeSushi1

5 жыл бұрын

that would indeed make a similar infused soy sauce, obviously using fresh ingredients is a bit better but you would get a very similar result with hondashi.

@Midnight7762

5 жыл бұрын

@@MakeSushi1 Yup =) and also we can add into the sauce something sweet; honey or sugar, or stevia or smtng else. It'll makes taste more delicouse.

@MakeSushi1

5 жыл бұрын

Yes a small amount of something sweet might be nice, also some lemon or lime juice would be nice too

Thank you for the tip

@MakeSushi1

5 жыл бұрын

you're welcome!

ooo much yum!

@MakeSushi1

5 жыл бұрын

yep super yummy infused soy sauce

Great video! It never occurred to me that you can make soy sauce even better, I have to try that. I love your channel, my favorite video is the dragon sushi which is just simply epic and on another level!

@MakeSushi1

5 жыл бұрын

yeah, that dragon was a good video :D have you seen the tiger sushi? that was similar to the dragon sushi but a bit more in some ways.

I like to use 3 parts regular soy sauce 1 part water a pinch of kosher salt and 1 part water from pickled ginger. It makes for a lighter flavor.

@MakeSushi1

5 жыл бұрын

interesting variation sounds like something I will have to try :)

@tcdahn7

5 жыл бұрын

@@Zythe. not all salt is the same. Also I find that reduced sodium soy sauce doesn't work as well. When I make my soy sauce for Sushi night I approximate the above measurements. It makes about half a cup of sauce. Depending on the amount of pickled ginger I have, I might add a little more water and a squeeze of lime to the mix or a small amount of ponzu. I'm going to definitely try adding the bonito tea next time... I should note that the sushi grade fish I can get in my area is limited to Ahi and salmon.. However, I generally use gravlox in place of raw salmon since my father won't eat raw fish. Another thing I like to use is Miller's lump crab instead of imitation crab in my California rolls.

@MakeSushi1

5 жыл бұрын

I have also added salt in soy sauce based sauces, it does give a different taste profile and helps in ways that adding more soy sauce might not.

@user-pw7gn2vk9j

3 жыл бұрын

ill try 500regular soy sauce。 200mirin .50ginge water i dont know how it tastes

@tcdahn7

3 жыл бұрын

@@user-pw7gn2vk9j mirin sounds good.. I use orange zest sometimes too.

That is great!

@MakeSushi1

5 жыл бұрын

I'm happy you enjoyed the video @Jery Wang, also please share this video

Wow, I love this. I never knew about the flavouring of different soy, even after spending some time in Japan in school. The flavour combo looks amazing and I think will bring an even more amazing umami flavour than basic soy. Finally, the good thing is that all of these ingredients are so readily available in most cities in Australia. Thank you.

@MakeSushi1

5 жыл бұрын

I´m happy you enjoyed the video Adam if you could please take a second to share the video thanks and greetings to Australia.

@AdamKnightAus

5 жыл бұрын

@@MakeSushi1 Absolutely!

Как всегда на высоте!))) Очень хороший канал!)))

@MakeSushi1

5 жыл бұрын

Спасибо!!!

@user-ld1kq3eo6z

5 жыл бұрын

@@MakeSushi1 если у вас будет возможность, снимите пожалуйста видео, как открывать морских гребешков и моллюсков и готовить из них сашими. У вас это хорошо получается.

Good to know. Thanks

@MakeSushi1

5 жыл бұрын

Thanks for the idea Ghaida H, please share this video.

How would the recipe improve or not if i add some sake and dashi? sake is made out of rice and dashi is made out of bonito aswell so i was wondering if it would increase the fishy and rice flavour. Ty and very good video

All Right How To Make Sushi Is Back - Ah! THX for the type Videos of the Name of the Channel

@MakeSushi1

5 жыл бұрын

Back and motivated!!!

@drphu

5 жыл бұрын

@@MakeSushi1 Excellent. You have a Unique Talent and Channel Run With it!

Cool!

@MakeSushi1

5 жыл бұрын

Hello Tyler thanks for liking my video, please take a moment to share with your friends.

Close to hitting the 1 million subs!

@MakeSushi1

5 жыл бұрын

I know, hopefully soon, please share the video and lets hit 1 million fast!

@MsLansones

5 жыл бұрын

How To Make Sushi Will do chef! 🤙🏻🤙🏻🤙🏻

good job

@MakeSushi1

5 жыл бұрын

Thanks for the positivity @Mister yousician Chan, if you could please share this video

Hello Chef! Would this work with low sodium soy sauce as well?

You should take me on as your assistant chef 👩‍🍳 I’m so curious about sushi 🍣 👀👀👀👀

Hi chef, i was wondering how would Ginger work in addition to your recipe, What are your thougts about it? And how would you add it like to infusion or like a paste, in general how?

@MakeSushi1

5 жыл бұрын

Well someone in the comments said they made a similar soy sauce with the liquid from pickled ginger, that sounded quite interesting to me. Otherwise maybe just adding a few slices of ginger with the katsuobushi to infuse like tea in to the soy sauce then they can be strained out with the katsuobushi.

I have recently made dashi stock from kombu and bonito flakes. It was marvelous. I then combined it with miso paste and it was a really great soup to have with noodles and wakame seaweed. Maybe you could show your version of dashi stock and what you do with it? I remember seeing it in the kewpie recipe.

@MakeSushi1

5 жыл бұрын

I made one many years ago, could probably use an update but here is it: kzread.info/dash/bejne/Z4GWp8Ozj9rLYNY.html

@MakeSushi1

5 жыл бұрын

also made a similar dashi miso soup here with lobster: kzread.info/dash/bejne/iZuey4-RZ7mrYZs.html

@Apollo440

5 жыл бұрын

@@MakeSushi1 hey there, thanks for the links. You have some gold stuff here on the channel. I find dashi stock and miso soup brilliant in its simplicity, and see no Japanese cuisine without it. But people know sushi only as rice and fish. So there's an interesting direction to go in. Just like this soy sauce video is. I'll definitely try it out, event got the ingredients for it :D

I lkie this 😘😘😘😘😘😘

@MakeSushi1

5 жыл бұрын

Thanks a lot, also please take a second to share the video it really helps me, thanks.

Thank you

@MakeSushi1

5 жыл бұрын

Im happy you enjoyed the tutorial

Could anyone please tell me how long can this sit in a fridge when its made from unopened bottle thanks guys

or you can also buy MENTSUYU which is basically almost the same. We usually use it for SOUMEN (cold noodles), for example.

I make a similar Tosa Joyu, but use sake instead of water. I never use cooking sake. Instead I like to use Sho Chiku Bai Junmai for this recipe.

Time to drink 🍹

@MakeSushi1

5 жыл бұрын

drink soy sauce?

Yes! The music!!

@MakeSushi1

5 жыл бұрын

Thanks for liking the music, also please share this video.

@coen226

5 жыл бұрын

How To Make Sushi Will do!!

Does the kombu need to be kept in the soy sauce all the time?

Can that katsuboshi be used in some dish so as not too throw it away?

neat

@MakeSushi1

5 жыл бұрын

indeed

How long do you leave the sea weed in the soy sauce?

Ah, I thought the soy I was using tasted extremelly different from what I get in a resturaunt. People always told me that I made the best sushi in the town, but without the right dipping sauce it just 50% of the experience.

@MakeSushi1

9 ай бұрын

I'm glad I could help you improve your sushi making experiences :) what is your favorite sushi roll to make Felix?

@PhaserFelix

9 ай бұрын

@@MakeSushi1 Just the absolutely basic ones. Like Nigiri and Maki/sushi rolls I often use the restovers to make temaki, since I often order noris in huge bundles. -cheers

Would dashi be a substitute for the water? I mean, since dashi already contain both katsuo boshi and the kelp.

@MakeSushi1

5 жыл бұрын

Yes, but only adding dashi would give a much lighter flavor, by doing it like this the katsuobushi and konbu are directly flavoring the soysauce without diluting it too much

@kennethstensrud669

5 жыл бұрын

@@MakeSushi1 I have powdered dashi stock, so thought perhaps it could do the trick in double dose. I just have to try it out I guess....

When you said: hit the like button. The button lightened up on mobile😮

Nice

@MakeSushi1

5 жыл бұрын

Thank you, Pedro! do you make sushi often? will you use this recipe?

@pedropestana7981

5 жыл бұрын

@@MakeSushi1 of course i Will.....its kind hard to find kombu right now but i will site try

@MakeSushi1

5 жыл бұрын

if it's hard to find locally konbu is a great thing to order online since it doesn't spoil at all. there is a guy in Japan to collects konbu like fine wines, he has them from all over the country and from different years.

I saw sb using mirin instead of water. how does that change the flavour?

😋

I know this is an absolute noob question but what is the difference between light and dark soy sauce?

@MakeSushi1

5 жыл бұрын

Light soy sauce (usukuchi) is saltier and thinner than the dark soy sauce (koikuchi), also dark soy sauce is aged longer. dark soy sauce is used a lot more and is used in sauce making and dipping sauces. Most of the time light soysauce is used as a way to season a dish with salt since it is more salty.

@HrafnNordhri

5 жыл бұрын

Not a noob question at all.

@GPismymom

5 жыл бұрын

@@MakeSushi1 thank you very much!

Is it okay not to add konbu?

Need me some Sushi!!!...

@MakeSushi1

5 жыл бұрын

don't we all :)

@leemoore5693

5 жыл бұрын

Some do I but my shop doesn't have the sushi ingredients like the seaweed :(

@MakeSushi1

5 жыл бұрын

no dried konbu? dried kelp is the cornerstone of Japanese cooking, so many dishes use konbu.

I am eat wasabi potato what do you think? And your brand of sake? My brand is geikken

@MakeSushi1

5 жыл бұрын

Wasabi potato, I had mashed potato with wasabi once, it was quite interesting. As for the sake, im very limited in what sake I can get in spain, basically its more like one option and im pretty sure its not that good but works for cooking with...

Half a liter in a month!!! I go through that a year and I use soy for cooking too

@alexiseptimus

3 жыл бұрын

That’s how long it will last dumb dumb.

What is the defferent between kikkoman red label and kikkoman blue label?

@HATINTHEKAT

2 жыл бұрын

Red label is a cheaper version, I think it’s a lower “protein” content and isn’t first press like the blue labels are, so it’s mostly used in bulk for things where it’s lower quality wouldn’t be noticed, I wouldn’t really recommend it for sushi or sashimi, or for the average home cook in general, I’d stick with the “made in Japan” kikkoman with the alcohol in the ingredients list for sushi and sashimi and other times where you’re really going to taste the soy sauce by itself, and the “American made” Kikkoman for cooking.

Keep the used bonito for onigiri. 🍙

@MakeSushi1

5 жыл бұрын

good tip

Is this nikiri sauce?

i've been here

Is this same as when a sushi chef uses a brush and put dark sauce on top of nigiri fish?

Soy Sauce Sushi A) 1. Mineral water 2. Soy Sauce (Kikoman) 3. Rock Sugar 4. Bonito Flakes / Soy Sauce (B) Steam Fish / Octopus / Seafood : 1. Mineral Water 2. Fried Garlic 3. Green Onion (Mince) 5. Parsley (Mince) 4. Soy Sauce (Kikoman) 5. Rock Sugar. Boil awhile until seasoning immersed well. Taste & Shift residues, bottled in glass bottles.

@MakeSushi1

8 ай бұрын

Interesting

Comment for KZread algorithm

@MakeSushi1

Жыл бұрын

Thank you Eskil! ❤️

Having tried many japanese restaurants, both in Japan and around the world, I have come to a few conclusions. 1) Not all soy sauces are equal. 2) Kikkoman's sauce is terrible for sushi. It's way too harsh on its own, and fails to bring out the natural sweetness of the produce. 3) Restaurants with soys for both sashimi and sushi often taste identical, which makes you wonder why they bother. 4) Chinese soys actually suit sashimi a lot better 5) Restaurants need to put more effort into making a sauce that is actually flavourful.

What kind of flakes he said?

Not first

@MakeSushi1

5 жыл бұрын

still very early :)

Is fish sauce something that can be incorporated in sushi? I'm not sure on the origin of fish sauce

@MakeSushi1

5 жыл бұрын

I remember seeing a documentary a while back where they traced the first appearance of fish sauce as coming from the time of the romans and from the roman empire, but I associate it more with Vietnamese cuisine and Thai cooking. You could probably add a little squirt of fish sauce to this, might be interesting.

@SkynetT800

5 жыл бұрын

@@MakeSushi1 thank you for that great video and your reply

@alexiseptimus

3 жыл бұрын

Garum.

Has anybody ever made it? How does it taste? Is the real recipe?

You should make home made Wasabi

@MakeSushi1

5 жыл бұрын

You mean make fake home made wasabi, or real wasabi from rhizome? I made a video many years ago about real wasabi: The Truth About Wasabi - What is Real Wasabi kzread.info/dash/bejne/gpeJlsx9hsfAf7A.html

Whats the last ingredient again? Dry what?

É sério quê não tem tradução?😲

Jade Bridge Light, Dark, Mushroom Soy Sauce Low Sodium Soy Sauce Sweet Soy Sauce Worcestershire Sauce NON MSG Soy Sauce Gluten Free Soy Sauce Zero Added Soy Sauce

Couldn’t you just use Hondashi instead of the katsuo and konbu?

@MakeSushi1

5 жыл бұрын

yes but that would be slightly inferior quality, if you want the best tastiest soy sauce then doing it the way I showed in the video is the way to go, if you are in a rush using hon-dashi will work too.

@HrafnNordhri

5 жыл бұрын

You can use katsu to make dashi for miso soup too :)

A bit complicated: I was looking for something simpler.

I just add MSG.

@MakeSushi1

3 жыл бұрын

Well thats one way to go

Or steal the packets from sushi king 😂

@MakeSushi1

9 ай бұрын

that is another option 😂😂😂

For a vegan version, can I substitute the bonito flakes for something else?

@MakeSushi1

9 ай бұрын

off the top of my head maybe some dried shitake mushrooms let them soak longer and then squeeze out what you can, it will give a nice flavor to the soy sauce dipping sauce

FIRST

@MakeSushi1

5 жыл бұрын

Thank you for having notifications turned on Ghost!!!

Hi, please make subtitles,pls.

@MakeSushi1

5 жыл бұрын

I used to subtitles all videos, but it's so much extra work I stopped doing it about a year ago. will think about starting it again but honestly right now I'm more focused on trying to make more and better videos

4th

@MakeSushi1

5 жыл бұрын

😁👍

Wtf is a cheese cloth??? I’m not following! Why can’t we just use a strainer😂

@Mryodamiles

4 жыл бұрын

Cheese cloth is a thin cloth use for straining during cheese making. You can use very fine strainer but cheese cloth can sometime offer even finer straining than strainer.

the title and thumbnail made me think you were gonna teach how to make soy sauce, not how to improve it... I'm disappointed.

@davidpiteo7206

5 жыл бұрын

it literally shows him pouring soy sauce out of the bottle in the thumb nail. And nowhere does it say anything about making soy sauce from scratch in the title. You disappointed yourself.