Most People Cook Chicken Teriyaki Wrong — This Japanese Trick Makes It Juicy & Glossy

#japan 👉 Save $322 Each Month With The Complete Japanese Kitchen Handbook https://frugaljapan.shop/ If keeping your kitchen, your pantry and your grocery bill in order matters to you then this book is for you. A pantry that never goes to waste, a freezer that saves you money every single week, and the Japanese techniques that make cheap ingredients taste expensive. 👉 https://frugaljapan.shop/ ------------------------------------------------------ Teriyaki from a good Japanese place always comes out shiny, and the sauce stays stuck to the chicken the whole way from the plate to your mouth. Then you go home and make it yourself, and the chicken comes out pale, and the sauce runs straight off it and ends up as a brown puddle under the rice. So you figure the restaurant is doing something you don't know about. They are, and it is not complicated. Nobody ever showed you what a Japanese kitchen actually does with that sauce, and the order those steps happen in is the only reason it holds onto the meat instead of sliding off it. There are twelve small things going on in there, and once you know all twelve you can put chicken teriyaki on your table that is better than the one you have been paying for, in the pan you already own, on a Tuesday, in about twenty five minutes. 0:00 - The secret to glossy teriyaki 2:35 - The four-part sauce formula 5:19 - Why sake keeps chicken juicy 6:44 - Sugar creates the glaze 9:21 - Choose and cut the chicken 10:55 - Sear and remove the chicken 12:10 - Build flavor from browned bits 13:40 - Reduce the sauce alone 15:05 - Toast rice before boiling 16:35 - Finish with the heat off 18:57 - Complete chicken teriyaki dinner 22:32 - Sake grapefruit highball