00:00Hi, I'm Billy and I'm a level one chef.
00:06Hi, I'm Emily and I'm a level two chef.
00:09Hi, I'm Yuji, I'm a professional chef.
00:11I've been cooking more than 10 years.
00:15What do I love about teriyaki?
00:16It's ubiquitous, a little bit of sweetness,
00:19but that umami underpinning
00:21that kind of makes your mouth water.
00:22Sake, soy sauce, mirin, and sugar.
00:25To me, that's like a classic teriyaki.
00:27Teriyaki is just a way over cooking.
00:29Teriyaki means glazed and then yaki means cooking.
00:33So it is a way to cook any protein
00:35with a really nice glaze on top.
00:43You can do teriyaki for all kinds of protein.
00:47I've got two chicken breasts here.
00:48First things first, I wanna get some of this skin
00:50off of the chicken breast and then the yaki stuff here.
00:55A very technical name, the yaki stuff.
00:57I have salmon fillets skin on.
01:00I grew up in a place where there's a lot of salmon actually.
01:03Fun fact about me.
01:05I choose a hanger steak for my teriyaki.
01:08Hanger steak is very meaty and very fatty
01:10and it really has a really good flavor.
01:12I'm gonna slice it into smaller pieces
01:14so that there's a lot more surface area
01:17for the teriyaki sauce to get onto.
01:19I'm going to portion the steak
01:21so that it has a really nice thickness
01:23and then when I cook it,
01:24I can still remain the piece to be medium rare.
01:28My chicken is now strippified.
01:31I got my steaks ready.
01:32I'm gonna move on to making my own marinade.
01:35You gotta have teriyaki sauce.
01:36Teriyaki is the name of the sauce.
01:38Without the teriyaki sauce, there's no teriyaki.
01:41Traditionally, teriyaki is made with a combination
01:44of soy sauce, sake, and mirin.
01:46Mirin is also sweet.
01:47I usually call it SSM, soy sake mirin.
01:50It's a long term, so I just SSM.
01:51And sugar.
01:52That's it, four ingredients.
01:54This is so easy.
01:55The idea of making my own teriyaki sauce
01:57seemed a little daunting,
01:59so I am blessed with plenty of different
02:01store-bought options to work with
02:03and I think this is probably the best one I've come across.
02:05You can buy like pre-made teriyaki mixes.
02:08Some of them have other stuff in them.
02:10I'm adding kombu.
02:11Kombu is a type of seaweed, also known as kelp.
02:15It has a really nice umami acid,
02:17which is known as a puritanic acid.
02:20I'm adding bonito flake.
02:22This has a really special umami acid
02:25known as inocenic acid.
02:27I like to have some bay leaf, clove,
02:30and then a cinnamon stick.
02:31Then I like to have a little bit of citrusy flavor,
02:34so I'm going to add orange.
02:36Little bit of live seasoning that we're doing here.
02:39Some fresh ginger.
02:40Real rough chop, just try to get it as small
02:42as somebody of my chef caliber can.
02:45Fresh ginger into the bag.
02:47I'm just going to simmer it a few minutes.
02:49I want to melt the sugar,
02:51and I want to reduce it a little,
02:53just thicken it up teensy tiny bit.
02:54Make almost like a stock.
02:56As much as I love sake,
02:57you don't want like a pure alcohol taste with it.
03:00You know, you want it to be cooked off a little bit.
03:02Next up, two cloves of crushed garlic.
03:04Very nice.
03:05Looks great.
03:06I'm ready to strain this.
03:08My version is going to be a little bit different.
03:11I like the flavor of honey so much
03:13that I usually use this instead of a milling.
03:15I'm not going to reduce this down
03:18because honey is going to thicken up.
03:19All right, this is the hardest part of the recipe.
03:21You ready?
03:23Here we go.
03:26Alrighty, and we're ready to go with the marinade.
03:29Give it a massage,
03:30and I'm going to let this marinade off to the side
03:34for about a half hour.
03:35Everything's kind of married together.
03:36The sugar is melted.
03:38We've reduced a little bit of the liquid out.
03:40That's all I was really going for.
03:41So teriyaki sauce, ready for action, baby.
03:44Now my marinade is ready for my cooking.
03:46For this recipe, I'm using plain old jasmine rice.
03:48I would not probably use jasmine rice.
03:50Japanese cooking is always made with short grain rice.
03:54I'm going to use short grain rice for the koshihikari.
03:58And using a microwave rice cooker.
04:01I'm going to be making it in a rice cooker.
04:03Donabe rice pot.
04:04Donabe is a traditional clay pot
04:07used for a lot of Japanese cooking.
04:08I'm going to start washing the short grain rice in water.
04:12Don't wash too much.
04:13If you wash too much, it's going to break the rice.
04:15If you break the rice, rice is going to be very amushi.
04:18So rice rinsed, I'm going to add it into my rice cooker,
04:21add my water just up to the wine.
04:23I do like a little pinch of salt.
04:26It's not like a big pinch.
04:27It's literally, honestly, I kind of think of it more like
04:29for good luck than for flavor.
04:32It's five minutes on high and then 15 minutes on 50%.
04:35I'm just going to pop that lid on there and press.
04:44Cook it at a really high temperature.
04:45As soon as I see the steam, I'm going to turn it down to low heat
04:48and I'm going to wait for another 15 minutes.
04:51Big bag of chicken marinade ready to go.
04:53Going to put it in the skillet and get things cooking.
04:56The first thing I need to do is just dry off my salmon a little.
04:58Traditionally, teriyaki is just cooked in a saute pan with a protein
05:03and this sauce goes into it.
05:04And as you cook it, the glaze gets kind of like completed
05:07on the saute pan.
05:08The way I'm going to cook this hanger steak is a little bit unique
05:13on top of the baking dish.
05:15Everything gets cooked really nicely and even
05:18and it has really nice caramelization.
05:20I have salt here.
05:21I'm not going to be too aggressive with this
05:23because I am going to also basically cover this in soy sauce.
05:25I'm going to do just a little bit of white pepper.
05:28Add my oil.
05:28Sizzle, sizzle.
05:31Give everybody room.
05:32You don't want anybody crowding.
05:34I don't want all of this marinade to make its way into the pan.
05:37I think that's going to end up being a sloppy mess real quick.
05:39So I'm going to try to retain what comes naturally
05:41as I take the chicken out of the marinade and put it into the pan.
05:44We're going to cook this almost entirely on the skin side down.
05:47I'm going to go into the oven and then I repeat this process
05:51every three, four minutes.
05:53Marinate, cook several times until the surface is really nicely glazed.
05:58Just a good old fashioned stir fry
05:59ought to make sure that everything is cooked through
06:01as long as it's brown on all sides.
06:03The skin, it'll sort of like fuse to the pan at first
06:06and then eventually once it cooks enough,
06:07it should unlock and I'll be able to lift it.
06:10And then we'll just get a little flipperoni.
06:12The first cooking, it was about five minutes
06:14and I start seeing a little bit of caramelizations right here.
06:18So I took it out.
06:19I'm going to marinate it again and then back to the oven.
06:22It doesn't feel raw anymore.
06:24It's starting to feel proper,
06:27like the kind of consistency you want to put in your mouth,
06:30not the kind of consistency you want to spit into a napkin.
06:32The edge is getting nice and like hard and then I see more charred.
06:37I'm very excited.
06:38Okay, go back. Maybe one more time. We'll see.
06:40I think this chicken's done.
06:42Cutting the heat.
06:45Nope. That's the other way. Cutting the heat.
06:46There we go.
06:47My salmon is looking perfect, beautiful, delicious.
06:51I'm just going to add my sauce to the bottom of the pan
06:54because the top is nice and beautiful and crispy right now.
06:56And I really want to kind of preserve that as best I can.
06:59The chicken's got to rest for a little bit,
07:00but you don't want all the moisture to just escape into the room, right?
07:03So, boom, we tense the chicken.
07:06We take the chicken camping, put it in the tent,
07:09but hold on to this pan because we're going to use it for the broccoli.
07:12I think that this is perfect. The fish looks great. It's well cooked.
07:15And I'm going to hold on to this sauce and use it for plating.
07:18Meat is looking perfect.
07:19Exactly the texture and the flavor, aroma that I was looking for.
07:24What I have to do right now is you wait and rest.
07:26And then after that, I'm going to serve this.
07:28For my side, the aforementioned broccoli.
07:31I have a pot of boiling water and here is a bowl of ice water.
07:36So when this is boiled for a couple of minutes,
07:37I'm going to take it out and shock it in the ice water,
07:40which should keep things nice and toothy and snappy and good.
07:43I'm going to be making some oyster mushrooms.
07:45One of the things I like about oyster mushrooms
07:47is that you can really kind of crisp them up in a pan like this.
07:49They've got a lot of surface area.
07:50I'm going to use uni.
07:52Half is going to be served fresh on top of your sliced hunger steak.
07:57And then the other half is going to be dehydrated.
08:00Got this pan with all the delicious stuff stuck on the bottom,
08:04ready to get heated back up.
08:05They're already starting to stick to the pan a little and we want that.
08:07We want them to kind of get a little crispy, a little brown minced garlic.
08:12A little bit of cooking on the garlic before I put the soy sauce in
08:15because I don't want to poach it.
08:16This chicken is pretty much most of the way, all the way cooked.
08:18So we want to introduce this at the last possible moment
08:21so that we're not overcooking the chicken.
08:23Don't want it undercooked, but you don't want it overcooked either.
08:26Sploosh, technical term of soy sauce.
08:29And because we are making a teriyaki dinner, sploosh of teriyaki sauce.
08:34I want it to have something very refreshing.
08:36What I mean, radish is really pretty.
08:38The color is really nice inside.
08:40Sprinkle of sugar, sprinkle of salt, and you just toss it.
08:44This type of pickle is called asazuke.
08:46Asazuke means quick pickle.
08:48And I'm going to let this sit for about 10, 15 minutes
08:50until the water comes out.
08:52Do we need any more teriyaki sauce?
08:54Where would I get more teriyaki sauce if I needed more teriyaki sauce?
08:57If you're smart like me, you didn't throw out that big old bag of marinade
09:00that you were using earlier.
09:02I'm just going to throw a little bit in.
09:04We're going to let this cook, baby.
09:05Cook.
09:05Pick up all the delicious stuff that got loosened from the bottom.
09:08And folks, we're ready to put this onto some rice.
09:11Now I tilt these into here.
09:13And that's what I call a frigging mushroom.
09:16I can tell this radish is ready.
09:18I don't see any more salt and sugar on top of the radish.
09:22And I will also see water coming out.
09:24I can add vinegar and lime.
09:26And then the shiso.
09:28This is my watermelon asazuke pickle.
09:31Everything's done, now it's time to plate and serve.
09:33We're going to put down a bed of white jasmine rice.
09:36I want lots of rice on here because it has to soak up
09:38all of those delicious teriyaki flavors.
09:41Broccoli here.
09:42Delish.
09:43Now, chicken.
09:44Then I'm going to take my salmon.
09:46Crispy chicken up.
09:47I want him shown off.
09:49I'm going to slice hangar steak teriyaki.
09:53Kind of like omosake sashimi.
09:54My serving plate is going to be actually this donabe.
09:58I'm going to put the steak over the donabe rice.
10:02Mushrooms.
10:04This is the prettiest mushroom.
10:05Watermelon radish.
10:06It's going to add a really nice color, texture, and flavor.
10:10Scallions for a little color, a little bit of onion flavor.
10:13And then it's going to have a really nice yellow color
10:15from sea urchin.
10:17So I'm just going to grab a little pickled ginger.
10:18We don't need a lot of this.
10:19It's like pretty salty and it packs a pretty big punch.
10:22I took the extra teriyaki marinade and then reduced it
10:26so that I could actually use it as a finishing.
10:29Very last step.
10:29I'm going to give this a subtle dust with some sesame seeds.
10:33A little sprinkle, sprinkle, sprinkle.
10:36Little bit of flavor, but mostly aesthetics.
10:38This is shichimi togarashi, which is like a seven flavor
10:41red pepper flake mix.
10:43I love this because it brings a lot of different flavors
10:46and it adds a little bit of heat.
10:47And finally, I'm going to have this dehydrated uni shave all over.
10:52Ladies and gentlemen, this is my chicken teriyaki with broccoli.
10:57And this is my salmon teriyaki dinner with mushrooms and rice.
11:02This is my beef teriyaki with uni.
11:11Everything looks great.
11:12Now comes the fun part, tasting.
11:14All right, we want some rice.
11:16We want a mushroom for sure.
11:18Let's break into that salmon.
11:20Doesn't look like anything I've ever seen before, actually.
11:22Very excited to try.
11:24Mm. Wow.
11:25Mm.
11:26Chicken's good, not overcooked, thank God.
11:28Mushrooms are perfect.
11:30Umami and sweet and salty, a little garlicky, just delicious.
11:34It's a very nice mix of authentic child food teriyaki
11:39that I ate growing up together with sea urchin.
11:43I don't even know how to describe
11:44because it's a special combination.
11:47Broccoli's not too soft, not too tough.
11:49Got it just right.
11:50Thank you, Mr. Ice Bath.
11:51And then the salmon, my beautiful salmon.
11:53You get like a little bit of teriyaki flavor
11:56and it's just a really nicely cooked piece of fish.
11:58I don't want to toot my own horn here too much, but toot, toot.
12:01Came out so good, more than I expected.
12:05Let's see how each of our three chefs made teriyaki.
12:11Billy marinated strips of chicken breasts
12:13in his teriyaki sauce with added crushed garlic.
12:16Crushing promotes the mixing of cell components in the garlic,
12:19so the enzyme alanase forms allicin,
12:22a sulfur-containing compound that contributes a spicy bite.
12:26It balances the very sweet sauce with savory flavor.
12:29Emily seared salmon.
12:31Patting the salmon dry encouraged quick
12:33Maillard browning and crust formation.
12:36This gives an extra flavor and crispness
12:38to the outside and edges of her salmon.
12:41What's not to look?
12:42Yuji used hanger steak,
12:43a portion from the upper plate or belly of beef.
12:46He broiled his skewers over a baking dish
12:49with sides deep enough that they retained heat
12:51from the radiant coils of the broiler
12:53located above the skewers.
12:55It's taking all the excess water and the juice out.
13:00Billy purchased commercial teriyaki sauce,
13:03which has quite a lot of sugar.
13:05It also contains soy sauce
13:07in addition to water, vinegar, and salt.
13:09Close enough for something that I made.
13:11Emily made her own teriyaki sauce
13:13by cooking together equal parts soy sauce,
13:15sake, and mirin.
13:16Mirin is an alcoholic beverage
13:18made from fermentation of polished rice
13:21combined with koji and shochu.
13:23The addition of the shochu
13:25limits alcoholic fermentation
13:27while it's aged for a few months
13:28between 77 and 86 degrees Fahrenheit.
13:32During aging, the starches in the rice
13:34are broken down by enzymes in the koji
13:36into glucose, giving mirin characteristic sweetness.
13:40Yuji marinated beef in soy sauce and sake
13:43with other warming spices
13:44like cinnamon, clove, and ginger, plus orange,
13:48which adds sweetness and citric and ascorbic acids
13:51for a unique brightness.
13:53Sake is an alcoholic beverage
13:54made from fermented polished rice.
13:57The flavor profile is a result
13:59of the microorganisms used in fermentation.
14:02Sake has various amino acids
14:04from the catabolism of proteins
14:06and is particularly high in glutamic acid,
14:09giving an umami quality.
14:11Honey's a nice addition
14:12because it's made from glucose
14:13and fructose in solution.
14:15So the sweetness is intense,
14:17but modified by the presence
14:18of organic acids and minerals.
14:24Billy made his rice in a microwave.
14:26Microwaves cause polar molecules
14:28to quickly rotate,
14:29which causes friction and heat,
14:31which cooks the rice.
14:32Water is a polar molecule
14:34and is an essential component
14:35for cooking in a microwave.
14:37Emily rinsed her jasmine rice
14:39to remove excess starch
14:40and then used a rice cooker.
14:42This is an electric apparatus
14:43that has a heating coil
14:45wrapped around the internal bowl,
14:47which cooks the rice
14:48to a precise temperature.
14:49Jasmine rice is long grain
14:51and very fragrant.
14:52Two-acetyl-1 pyroline
14:54is an abundant aromatic compound
14:56in jasmine rice
14:57that gives flavors reminiscent
14:59of pandan and popcorn.
15:01I would not probably use jasmine rice
15:03for clay pot
15:04and also Japanese food in general.
15:06Yuji made short grain Japanese rice
15:08in a traditional donabe,
15:11which is slightly porous clay pot
15:13designed to bake very evenly.
15:15The glazed exterior
15:17promotes far infrared rays.
15:20This is similar to how charcoal
15:21continues to cook
15:22even after the flame is gone.
15:27Billy blanched broccoli.
15:29This sets the bright green color,
15:30which is expressed when broccoli is heated
15:33and water evaporates from cells,
15:35leaving the chlorophyll intact
15:36and expressed as a beautiful,
15:38bright green color.
15:40Yuji garnished with dried uni,
15:42which is another name for sea urchin.
15:44It concentrated the savory amino acids in brine.
15:47It's almost like snowflake,
15:49yellow snowflake.
15:50Teriyaki is a delicious, sweet, savory,
15:52and tangy all-in-one marinade,
15:54sauce, or seasoning.
15:56We hope you'll take some of these tips
15:58from our three amazing chefs
16:00to make teriyaki your own.
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