I made this last Sunday and it's glorious! Everybody, give this a try! Thank you, Marc for your easy and precise tutorials.

@NoRecipes

3 жыл бұрын

Hi Mylene thank you for the kind endorsement! I'm so glad to hear you enjoyed it!

Yes! Cant wait!!!

@NoRecipes

3 жыл бұрын

Thanks! Looking forward to seeing you there!

Oh, I am sooooo doing this! I appreciate the authenticity of this recipe. Thanks for the info!

@NoRecipes

Жыл бұрын

You're welcome John! I hope you enjoy it!

My first premier! I spent my childhood in Japan (Gifu) and I get lots of warm fuzzies when I watch your videos.

@NoRecipes

3 жыл бұрын

Thanks for joining Lenore! Gifu is a magical place! I’m glad my videos are able to bring back some memories for you!

Made this tonight. FANTASTIC. So simple and easy, yet so flavorful. I try to make all my sauces and meals from scratch and avoid pre-packaged stuff as much as I can. I finally have found a teriyaki recipe. Thank you chef. Folks, this is a must try.

@NoRecipes

2 жыл бұрын

You're welcome Malcom! I'm happy to hear you enjoyed it👍🏽

This looks really good and not too difficult either, I'm going to try it this week.

@NoRecipes

3 жыл бұрын

Thanks! I hope you enjoy it!

Amazing one, thanks 🍻

@NoRecipes

2 жыл бұрын

You're welcome!🍻

Oh yeah, can't wait to try cooking it! Tried your curry recipe and was mind blown (had to move to Asia to get a spicy curry s&b mix)

@NoRecipes

3 жыл бұрын

Glad to hear you enjoyed my curry recipe! Hope you enjoy this, the basic method works for other proteins as well.

This looks great 👍

@NoRecipes

Жыл бұрын

Thanks Jon!

Wow you're the best xxxxx thank you

@NoRecipes

3 жыл бұрын

You're welcome!

I tried your teriyaki sauce recipe, it was super delicous, brought my salmon plate to another level. Tks so much for sharing. Appreciated 🙌

@NoRecipes

2 жыл бұрын

I'm so glad to hear it! Thanks for taking the time to let me know!

Happy Valentine's day everyone and God bless you,nice recipe like always ❤️🙏

@NoRecipes

3 жыл бұрын

Thank you Xiomara have a great week ahead!

Have not heard of this steak. I usually resort to ribeye steak. Your presentation is amazing! I’m going to try it. Thanks Chef Marc!!!

@NoRecipes

3 жыл бұрын

Hanger steak are actually two muscles that come from the stomach area and they are both tender and flavorful, but they tend to be relatively cheap if you can find them because they don't look very pretty.

I rly like editing of Your videos. Even tho im not trying out all of the recipies, I enjoy watching You cook them.

@NoRecipes

3 жыл бұрын

Thank you! I spend a few days putting each one together so it's great to hear someone notice😀

Takara is a Sake bottler that carrys Mirin and is available almost nation wide. The Mirin is 12-14 % alchohol.

@NoRecipes

3 жыл бұрын

Hi Dale, unless you’re getting one that’s imported from Japan, the standard Takara “mirin” sold in the US is not mirin. It’s sake with corn syrup added. Real brewed mirin will only have mochi rice, koji and alcohol in the list of ingredients and should be the color of maple syrup.

Hangar steak was a little out of the budget this week, but I used a cheaper cut of beef. Turned out so well! The real test was if my father liked it, and he absolutely tore it up! He made a sandwich and I wish I had made more! Thankfully this is easy enough to make again, and I already have teriyaki sauce ready! Also I finally invested in a daikon grater and it was absolutely worth the few dollars! It just gives the ginger and garlic a different consistency

@NoRecipes

2 жыл бұрын

I'm glad to hear it passed muster with your father! Enjoy the daikon grater. It has many uses😀

I purchased the grater you recommend through your Amazon link and am enjoying it very much. Thanks!

@NoRecipes

Жыл бұрын

So happy to hear you've found it useful! I'm going to be launching a cookware shop soon with other products I use in my kitchen as well.

@_Lightning_Dog_

Жыл бұрын

@@NoRecipes That is SO exciting!!!! I’m eagerly standing by!

@kathcares

Жыл бұрын

@@NoRecipes Wow😃 Great news, Marc!

I'm gonna so make this 😍🥲🤤

@NoRecipes

3 жыл бұрын

Hope you enjoy it!

Matsumoto-San, a question, please: what is the knife you are using? Love the recipe, btw !! 👍🌿🙏

@NoRecipes

Жыл бұрын

To be honest I don't know the brand of the knife. It's one that's pretty commonly available at the knife shops in the Kappabashi neighborhood of Tokyo.

"Smack that 'Subscribe' button."😂

This looks absolutely delicious! I think I actually have most, if not all the ingredients for making the marinade and sauce. Would ribeye steak be a decent substitute in this recipe? I usually buy/gift my husband a heart shaped ribeye every Valentine's Day, so I've got it waiting in the wings. I know it would be a welcome change of pace from my usual mix of spices for steak seasoning, he loves the ginger/soy/garlic flavors of Asian cooking. 😋 On a side note, I'm bummed that I haven't been able to be there for your video premiers. Between crazy schedules, Super Bowl, and Valentine's, my Sunday mornings just don't belong to me lately, lol! I'm happy to watch them when I can for now, and look forward to the next time I can catch up with everyone again. Thanks for sharing another awesome video! ❤😊

@NoRecipes

3 жыл бұрын

It's good to hear from you, I was starting to worry a little, but I totally understand the whole busy schedule thing! I think I speak for all of the regulars in saying that we've missed you. As for using ribeye, that's probably my favorite cut of steak, and it'll be delicious for this! I hope you and your husband enjoy it😄

What kind of sake do you use? Is it different than the sake I drink? Love your videos!

@NoRecipes

3 жыл бұрын

Thanks Andrea, the short answer is yes use drinking sake. But I really recommend checking out the 4 part series I recently did on Sake and Food that starts with this one, it'll answer all your questions and then some 😉: kzread.info/dash/bejne/dWakmK-HZKi8laQ.html

yumm😋

@NoRecipes

3 жыл бұрын

Thanks!

Looks great! 👍 What type of soy sauce did you use? Light, dark, gluten free, Japanese or Chinese soy sauce? Sorry if you said it, I don't remember. I do the same equal parts to my teriyaki, except I add equal parts mirin to it. You ever try that? Keep up the great work ✌️

@NoRecipes

3 жыл бұрын

Thanks! Just regular Japanese soy sauce such as kikkoman. I’ll specify if I use any other type of soy sauce. As for mirin, I do use it in my teriyaki when I’m cooking, but I leave it out for a couple of reasons here. 1) most mirin sold outside of Japan is fake (check the ingredient label, it should not contain salt, msg, corn syrup, sugar, etc) it’s better to just go with sake and sugar unless you can get real mirin 2) adding mirin in a 1:1:1:1 ratio makes the sauce too sweet so it makes the recipe more complicated 3) I try and limit the number of hard to find ingredients in my recipes to make them more accessible. I do have recipes that call for mirin, but they generally don’t include sake, and vice versa

I saw how the scallions were cut at 45 angle, were they cut with a knife or a device? I'm really looking to one up my cutting skills, and those look 👌 chef style

@NoRecipes

3 жыл бұрын

Hi Eduardo, I just cut the individual scallion leaves off from the stem and stacked them on top of each other, then used a sharp knife to cut at around a 12 degree angle.

Hello! Can you substitute rice vinegar for the sake?

@NoRecipes

3 жыл бұрын

Hi Claudine, no that will not work. Sake is not acidic and is added to provide umami to the sauce. Rice vinegar has undergone the last stage of fermentation and is very acidic and contains no umami producing compounds. There is no great substitute for sake unfortunately. You can get the umami from MSG if want to use that instead but it's not going to have the flavor of sake.

This guy sounds like another KZreadr. DreamCastGuy

Now I have a reason to buy a hanger steak! I always see them, but as a person of hispanic descent my default choice is skirt steak

@NoRecipes

3 жыл бұрын

👍🏽 Skirt steak is delicious for dishes like carne asada, for something rare to medium-rare like this, hanger steak might be my favorite. It has all the flavor of skirt steak, but it's as tender as tenderloin.

@user-oq1tr7ys5i

3 жыл бұрын

@@NoRecipes i am gonna give this recipe a try!

Do you use more sugar instead of mirin+sugar? Or am I getting my recipes mixed up?

@NoRecipes

3 жыл бұрын

Hi Erik, I didn't use mirin in this recipe because it's difficult to find real mirin outside of Japan. Mirin is roughly 40-45% sugar by weight, so if you happen to have some good mirin, you can reduce the sugar and add some mirin too. Here's the ratio (by volume) I use if I'm using mirin: 2 soy sauce, 1.5 sugar, 1 sake, & 1 mirin.

Can we use Hinode Mirin instead of sake? It hard to find sake in Indonesia

@NoRecipes

3 жыл бұрын

Hi Joelita, mirin is much sweeter than sake, so if you use it you will want to reduce the amount of sugar in the sauce.

Japanese food is so brilliant.That looks kinda like beef tataki.If you want to use a cheaper,tougher cut of beef,add some meat tenderizer to the sake mixture and marinate it overnight.I first tried hangar steak in France-they call it onglet.

@NoRecipes

3 жыл бұрын

Hi Kevin, it's not quite as rare as tataki as it hit an internal temp of 125 F (between rare and medium rare). Tataki is usually seared directly over fire (traditionally using rice straw) and should still be cold in the center. Great idea using tenderizer for tougher cuts of beef, I usually use Kiwi my marinaded that require tenderization (probably a good call if you're doing this with skirt steak or short ribs).

@kevincarlson7148

3 жыл бұрын

@@NoRecipes Thanks for replying,Matsumoto san.Beef tataki reminds me of American blue steak,only betterEver have tuna tataki nigiri or maki? Indescribably good.I"m a chef in a snooty French restaurant,but Japanese food is my favorite.It has this clean,honest taste that I love.I've never heard of Kiwi?

@NoRecipes

3 жыл бұрын

@@kevincarlson7148 👍🏽 Kiwifruit is a fruit that has fuzzy brown skin and green (or yellow) flesh with black seeds. It contains a proteolytic enzyme called actinidin that breaks down proteins similar to how the enzymes in papaya, pineapple and ginger work. Unlike some other enzymatic tenderizers kiwifruit doesn't overdo it and turn the meat to mush.

@kevincarlson7148

3 жыл бұрын

@@NoRecipes Oh ok,I know and love kiwi fruit.I thought you meant it was a brand name for some kind of meat tenderizer.That explains why Koreans use fruit in their barbecue marinades.I add a few drops of lemon or yuzu to teriyaki sauce to sharpen the taste.

@NoRecipes

3 жыл бұрын

@@kevincarlson7148 Yep, exactly! Asian pears contain a similar enzyme called Calpain that breaks down muscle fibers.

Is it possible to make the teriyaki sauce without sugar? I try not to add sugar to my food due to diabetes.

@NoRecipes

3 жыл бұрын

Hi Liese, teriyaki sauce needs to be sweet, otherwise it's not teriyaki. That being said, you might be able to use some kind of sugar substitute. I don't know much about them to recommend one over another. One thing to keep in mind is that the thickening of the sauce is the result of the caramelization of the sugar, so you'll probably want to pick a sugar substitute that is capable of being caramelized.

Where do we get those Tongs?

@NoRecipes

3 жыл бұрын

www.amazon.co.jp/-/en/LS1544-Aux-Leye-Tongs/dp/B07978VDZV

Can I keep the steak in this marinade overnight?

@NoRecipes

3 жыл бұрын

Yep, absolutely. The color of the meat may change a bit, but it's no problem.

@Ljverexxx

3 жыл бұрын

@@NoRecipes thank you so much for taking the time to reply. I left it in the marinade since yesterday and I’ll be going through the remainder of the process soon. Will tell you all about it.

@Ljverexxx

3 жыл бұрын

@@NoRecipes the sauce turned quite brown compared to the video

@NoRecipes

3 жыл бұрын

@@Ljverexxx What brand of soy sauce did you use? Teriyaki sauce should be quite brown, but it will have a reddish tint if you shine a light through it.

Can I use white vinegar instead of Sake?

@NoRecipes

2 жыл бұрын

Hi Abdul, sake is not acidic, so white vinegar would not be a good substitute. The sake is added for amino acids (which vinegar does not contain). If you're worried about the alcohol, it evaporates while cooking (the same way the alcohol in the soy sauce will evaporate).

@abdulhamidtomal5204

2 жыл бұрын

@@NoRecipes but I don't think Sake is available in my country 😅

@abdulhamidtomal5204

2 жыл бұрын

@@NoRecipes is there any other alternatives sir?

@NoRecipes

2 жыл бұрын

@@abdulhamidtomal5204 There isn't a good alternative for flavor, but you can get the amino acids by adding MSG. Here's a video that will tell you more about sake and it's use in cooking: kzread.info/dash/bejne/dWakmK-HZKi8laQ.html

@abdulhamidtomal5204

2 жыл бұрын

@@NoRecipes Thank you very much sir.

I always unsubscribe from sites that set preview notices. My time is too valuable to waste on clicking those meaningless notices.

@NoRecipes

3 жыл бұрын

Sorry to see you go, but thanks for the feedback. I'm just trying to balance giving folks advanced notice of premiers so they can plan to join, vs, randomly springing them and hoping people happen to be around. This is the first time I've tested posting it a day in advance along with a trailer. But your feedback has been noted, we'll see how it goes.