Teriyaki Sauce and Thick Teriyaki Glaze Recipe

Recipe Video for Thin and Thick Teriyaki Sauce
Full recipe: http://www.makesushi.com/teriyaki-sauce-glaze/

Learn how to make a finger-licking good Teriyaki Sauce from scratch. You can use this sauce on many different food dishes; I love to use the thick sweet teriyaki sauce by brushing it onto some tender spare ribs or some juicy fried chicken wings.

Ingredients:
– Garlic and Ginger (1x small bit of each)
– 1 tsp Sesame seed oil + 2 tsp olive oil
– 50 g Brown Sugar (1.76 oz)
– 150 ml Soy Sauce (0.63 US Cup)
– 150 ml Mirin (0.63 US Cup)
– 50 ml Sake (0.21 US Cup)
– Toasted Sesame seeds (for thick sauce)

Links in video:
Mosaic sushi roll: https://www.youtube.com/watch?v=WMABvhVyrs4

—————————————————
All Recipe Videos: https://www.youtube.com/user/MakeSushi1/videos
This YouTube Food channel is all about making sushi recipes and trying to teach great food recipes.

What to support this channel? you can do the following:
1) Share this video on Facebook or Twitter
2) Show your support on Patreon: http://www.patreon.com/user?u=43408
3) Like and favourite our videos
4) Embed this video on a blog
*Thank you for your support*

*SOCIAL MEDIA :*
Facebook: https://www.facebook.com/MakeSushi1

Produced by Chef: Davy Devaux

link to this video for sharing: https://www.youtube.com/watch?v=bKnWeNVQ04M

Thick sweet teriyaki sauce recipe video Welcome back to another cooking video, I’m Chef Devaux and today I’m going to teach you how to make a sauce specifically we are going to make teriyaki sauce, because one of you requested it in the comments section below

And a lot of you have asked me how to make sauces before in the comments section of past videos, I just could not find any other comments as a reference so I found one that apparently does not know how to spell my name, never mind that

Let’s just get to cooking, ok so you put you pan on the heat and then you cut a little piece of ginger and a little piece of garlic and make sure they are very small because ginger and garlic very strong

So it can easily overpower the teriyaki sauce, you want it to be just a subtle note in the background nothing more ok so now that I have one small bit of ginger and one small bit of garlic, I’m going to add some oil in the pan

What you want is to mix one teaspoon of sesame seed oil with 2 teaspoons of olive oil the sesame seed oil is added for the taste and I love the flavor of it but is too overwhelming, if you put too much sesame seed oil it just blows it.

So just really restrict it to one teaspoon once you have added your sesame seed oil and olive oil into the pan you add your ginger and garlic and you let them sizzle up a little bit so that there is a little exchange flavors, also the garlic and ginger browns a little bit

Gets a nice bit of color and the taste changes a little bit, then you add your sugar which is 50 grams you let it melt and caramelized little bit and then at this point you add all your liquids which is a hundred and fifty milliliters of soy sauce

And a hundred and fifty milliliters of Mirin and then fifty milliliters of Sake, ok once you put all the liquids inside the caramel solidifies into rocks at the bottom of the pan so you just keep stirring it and then it will just dissolve into the liquid

And what you want to do is reduce it down to much thicker sauce so just put on low-temperature and this might take 15-20 minutes just keep an eye on it and when you feel is the right thickness for you then you remove it of teh heat and let it cool down

Now a thick teriyaki sauce is awesome but sometimes there is a good reason to use a thin teriyaki sauce so what I suggest you do is a little bit after reducing you just remove half of the sauce so that you can make a nice thin

Teriyaki sauce and then put the other half back on and make that into a nice thick teriyaki sauce, now you have the best of both worlds. okay now for the thick teriyaki sauce I like to add a little bit toasted sesame seeds

Just to give it a little extra flavour and a little bit of extra decoration there we go ok so the thick sauce is done reducing, and it is still pretty liquidy, but I know from experience that when you

Cool it down a bit more it will get more thick so im just going to pour it out now okay so there you go one thin teriyaki sauce and one thick sweet teriyaki sauce for glazing, done

Thank you very much for watching, please give this a try and dont forget to up vote if you enjoyed it