make teriyaki and unagi sauce.

製作照燒和鰻魚醬。

And it’s actually one recipe that can be used for both.

而這實際上是一個可以用於這兩方面的食譜。

Super simple and it only  has four main ingredients, 

超級簡單，只有四個主要成分、

five including an optional one.

五個，包括一個可選的。

And that fifth one is what I like to call my “kakushi aji” which translates to “hidden

而第五個是我喜歡稱之為 "Kakushi aji "的東西，翻譯為 "隱藏的"。

taste” or “secret ingredient” basically.

味道 "或 "祕密成分 "基本上。

I know a lot of you have been asking for this so here it is, hope you enjoy it!

我知道你們中的很多人一直在問這個問題，所以在這裡，希望你們能喜歡它！

And if you like the content on my channel, you’ll love my book even more.

如果你喜歡我頻道上的內容，你會更喜歡我的書。

It’s called How to Make Sushi at Home – A Fundamental Guide for Beginners and Beyond.

這本書叫做《如何在家中製作壽司--初學者及以上人士的基本指南》。

It has recipes like this plus much, much more.

它有像這樣的食譜，還有很多很多。

And whether you’re a professional chef in training or a DIYer that wants to start making

無論你是正在接受培訓的專業廚師，還是想開始製作的DIY者，都可以在這裡找到。

sushi at home, this book is for you.

在家吃壽司，這本書是為你準備的。

I’ll leave links in the description below for those that are interested.

我將在下面的描述中留下鏈接，供有興趣的人参考。

Alright let’s do this!

好吧，讓我們來做這個!

Aright so before we start, I want to go over a little bit about what is teriyaki and what

好了，在我們開始之前，我想先了解一下什麼是燒肉，什麼是烤肉。

is unagi sauce?

鰻魚醬是什麼？

Teriyaki is a Japanese word that’s derived from two words; “teri”, which refers to

Teriyaki是一個日語單詞，由兩個詞演變而來；"teri"，指的是

a gloss or luster and “yaki” which means to grill or broil.

是一種光澤，"yaki "的意思是燒烤或炙烤。

It basically represents that shiny glaze that the sauce gives after it’s been cooked with it.

它基本上代表了用醬料烹調後的那種閃亮的釉面。

And that’s why you can have all different types of teriyaki, whether it’s chicken,

這就是為什麼你可以擁有所有不同類型的燒肉，無論是雞肉、

salmon, or a burger, it’s all teriyaki as long as the sauce is used when cooking it.

三文魚，或漢堡，只要在烹調時使用醬汁，都是照燒。

So, what is unagi sauce then?

那麼，什麼是unagi醬呢？

It’s quite simple, it’s the sauce used when grilling unagi which is freshwater eel.

這很簡單，它是烤鰻魚（即淡水鰻魚）時使用的醬汁。

It’s called “unagi no tare” and is basically 

這被稱為 "unagi no tare"，基本上就是

a teriyaki sauce, it has all  the same base ingredients.

一個照燒醬，它有所有相同的基本成分。

Now of course there’s a bunch of different variations and recipes but the fundamental

當然，現在有一堆不同的變化和配方，但最基本的是

and traditional ingredients are the same.

和傳統成分是一樣的。

And that’s why I keep this very simple and use the same recipe for both.

這就是為什麼我保持非常簡單的做法，並對兩者使用相同的配方。

But yeah, that’s a little background of the two sauces.

但是，是的，這就是這兩種醬汁的小背景。

Alright now let’s go over the supplies and tools.

好了，現在讓我們來看看用品和工具的情況。

We’re not going to have much since we’re basically just mixing these ingredients together

我們不會有太多，因為我們基本上只是將這些成分混合在一起。

over a stove.

在一個爐子上。

But the first thing we need is a small pot or saucepan, and a spout might come in handy

但我們首先需要的是一個小鍋或沙鍋，而一個水嘴可能會派上用場。

depending on the type of container you’re putting the sauce in.

取決於你將醬汁放入的容器的類型。

And of course, make sure the pot is big enough for however much sauce you’re making.

當然，要確保鍋足夠大，可以容納你所做的多少醬。

Next, we have a small whisk, I love this one and I use it a ton when making sauces.

接下來，我們有一個小打蛋器，我喜歡這個打蛋器，在製作醬汁時我經常使用它。

You can also just use a regular spoon, basically just something to mix all the ingredients with.

你也可以只用一個普通的勺子，基本上就是用它來混合所有的成分。

Alright following that we have a measuring spoon, a tablespoon to be exact.

好了，接下來我們有一個測量勺，確切地說，是一個湯匙。

And we’ll also need a measuring cup as well or something that can measure half a cup.

我們還需要一個量杯，或者能夠測量半杯的東西。

Now I have all these measured out already, but you’ll probably want to measure as you

現在我已經把這些東西都量好了，但你可能想邊量邊說。

go and put it directly into the pot.

去，直接放進鍋裡。

And next, we’ll need a container of some sort.

而接下來，我們將需要一個某種容器。

I like to use a squeeze bottle because when I use the sauce as unagi sauce, a lot of times

我喜歡使用擠壓瓶，因為當我把醬汁作為unagi醬使用時，很多時候

it’s for rolls, so the bottle makes it easier to drizzle it on top, usually for like unagi

它是用來做卷子的，所以瓶子可以讓它更容易滴在上面，通常是用來做鰻魚的。

rolls, caterpillar rolls, or tempura rolls whatever it is.

卷，毛毛蟲卷，或天婦羅卷，不管它是什麼。

And it’s best if you have a bottle with a cap like this which keeps it airtight.

如果你有一個像這樣有蓋子的瓶子，那就最好了，它可以保持密閉。

Same bottle as the one I use in the spicy mayo video.

與我在辣蛋黃醬視頻中使用的瓶子相同。

And I think I got this at a local Asian market for like three bucks but I’m sure Amazon

我想我是在當地的一個亞洲市場買到的，大概3塊錢，但我肯定亞馬遜

sells something similar.

賣的是類似的東西。

You can also use a mason jar or some type of container that you can seal the lid.

你也可以使用梅森罐或某種可以密封蓋子的容器。

But yeah, this bottle works well for me.

但是，是的，這瓶酒對我來說效果很好。

And then of course depending on what type of container you’re putting it in, a funnel

然後當然取決於你要把它放在什麼類型的容器中，一個漏斗

will probably come in handy.

可能會派上用場。

Put it in, pour the sauce in there, pretty straight forward.

把它放進去，把醬汁倒進去，相當直接。

Okay, that’s it for the supplies and tools, let’s move on to the ingredients.

好了，用品和工具就到此為止，讓我們繼續討論配料。

Now again, this is a very simple recipe and it’s going to have those four main ingredients,

現在再說一遍，這是一個非常簡單的配方，它將有這四個主要成分、

that fifth one is optional.

第五項是可選的。

The first one we’re going to go through is just regular sugar, white table sugar and

我們要討論的第一個問題只是普通的糖，白砂糖和

this is six tablespoons which is a little over one third of a cup.

這是六湯匙，相當於三分之一杯多一點。

Next, we have two tablespoons of Nihonshu, better known as Japanese sake.

接下來，我們有兩湯匙的Nihonshu，也就是更有名的日本清酒。

So, I’m planning on making an entire video about sake where I go over all the basics

是以，我正計劃製作一個關於日本酒的完整視頻，其中我將介紹所有的基礎知識。

and different types but this one that I’m using here is really made for cooking.

和不同的類型，但我在這裡使用的這個是真正用於烹飪的。

And it should be very affordable, this bottle 

而且它應該是非常實惠的，這瓶

here is going to cost you  around six to seven bucks.

這裡將花費你大約六到七美元。

And I do not recommend drinking this because it’s not meant for it, again it’s better

而且我不建議喝這個，因為它不是用來喝的，還是那句話，它更好。

to use this for cooking.

用這個來做飯。

So don’t go out and buy a 30, 50, 100-dollar bottle to use in any Japanese cooking.

是以，不要出去買30、50、100美元的瓶子，用於任何日本烹飪。

Instead look for something like this.

相反，要尋找像這樣的東西。

Sho Chiku Bai is a very good brand and very  well-known, some other ones you’ll probably see

莊築白是一個非常好的品牌，非常知名，其他一些你可能會看到的是

is Gekkeikan or Ozeki.

是Gekkeikan或Ozeki。

And you should be able to find it at regular 

而且你應該能夠在常規的

liquor stores or some grocery  stores might carry it as well.

酒類商店或一些雜貨店可能也有銷售。

But again, six-seven bucks for this, save the expensive stuff for drinking.

但還是那句話，六七塊錢買這個，貴的東西留著喝吧。

Next, we have some mirin, and this is half a cup.

接下來，我們有一些米林酒，這是半杯。

Mirin is Japanese sweet rice wine, very similar 

米林是日本的甜米酒，非常相似。

to sake but it’s much  sweeter and has less alcohol.

與清酒一樣，但它更甜，酒精含量更少。

Now obviously you don’t have to get a ginormous 

現在，顯然你不需要得到一個巨大的

bottle like this, you should be  able to find smaller bottles.

像這樣的瓶子，你應該能找到更小的瓶子。

Kikkoman is a very good and obviously famous brand, but there’s a bunch of other brands

龜甲萬是一個非常好的、明顯有名的品牌，但也有一堆其他的品牌

that you should be able to find as well.

你應該也能找到。

And if you like Japanese cooking then I highly recommend having a bottle of this in your pantry.

如果你喜歡日本料理，那麼我強烈建議在你的儲藏室裡準備一瓶這個。

We use it for so many dishes because not only does it add umami and sweetness, but it helps

我們在許多菜餚中使用它，因為它不僅能增加味覺和甜味，而且有助於

get that glaze or luster we’re looking for which is especially important when it comes

獲得我們正在尋找的釉面或光澤，這在涉及到的時候特別重要。

to teriyaki sauce.

到照燒醬。

And next we have a half cup of shoyu or soy sauce.

接下來我們有半杯燒酒或醬油。

The type of soy sauce I use is Kikkoman, again you don’t need a huge one like this, and

我使用的醬油類型是Kikkoman，同樣，你不需要像這樣大的醬油，而且

I like to use low sodium.

我喜歡使用低鈉。

Kikkoman has been my go-to forever and is probably the most well-known soy sauce brand

龜甲萬一直是我的首選，可能是最知名的醬油品牌。

out there, but you’re free to use whatever brand you like.

在那裡，但你可以自由地使用你喜歡的任何品牌。

I do recommend using Japanese soy sauce though 

不過我建議使用日本醬油

since the flavor profile can  change quite a bit if you don’t.

因為如果你不這樣做，味道會有很大的變化。

You can’t really go wrong with this one.

你真的不能在這個問題上出錯。

And lastly for my “kakushi aji” or “secret ingredient” which is optional, is chicken

最後是我的 "Kakushi aji "或 "祕密成分"，這是可選的，是雞肉。

stock, two tablespoons of it.

高湯，兩湯匙。

And I use the organic chicken stock from Costco.

我還使用好市多的有機雞湯。

It’s good stuff and I use it for a lot of 

這是好東西，我用它來做很多事情。

cooking, especially when I’m  making soups or simmering things.

烹飪，特別是當我在做湯或熬製東西時。

Now this is not a traditional ingredient, but it adds more flavor and gives it more depth.

現在這不是一種傳統的配料，但它增加了更多的味道，使其更有深度。

Because when you think about how a more intricate teriyaki sauce is made, a lot of times you

因為當你考慮如何製作一個更復雜的燒汁時，很多時候你會

put chicken bones, vegetables, all these other things and simmer it for a very long time.

把雞骨、蔬菜、所有這些東西放在一起，然後燉很長時間。

This is a way to kind of mimic that but keeping it super simple for home cooking.

這是一種模仿的方式，但對家庭烹飪來說，保持超級簡單。

Alright, that’s it for the ingredients, now let’s get into the actual process.

好了，成分就這麼多了，現在讓我們進入實際過程。

First what we’re going to do is put these 

首先，我們要做的是把這些

four ingredients, everything  except the soy sauce into the pot.

四種材料，除醬油外的所有材料都放入鍋中。

And if you’re following along and measuring as you go it probably makes sense to put the

如果你是邊走邊測量的，那麼把 "我 "和 "你 "放在一起可能更有意義。

dry ingredient first so you don’t have to keep washing the spoon.

先用乾的成分，這樣你就不用一直洗勺子了。

So first we’re going to put the sugar in there, again this is 6 tablespoons.

是以，首先我們要把糖放進去，同樣這是6湯匙。

Next the two tablespoons of sake.

接下來是兩湯匙的清酒。

After that we have the chicken stock, two tablespoons of it as well.

之後我們還有雞湯，也是兩湯匙。

And then we have the mirin, this is a half-cup.

然後我們有米林酒，這是半杯。

Now we turn the stove on to medium heat and then mix it all together till the sugar dissolves.

現在我們把爐子開到中火，然後把它攪拌在一起，直到糖溶化。

And you want to start mixing it immediately so that the sugar doesn’t burn on the bottom.

而且你要立即開始攪拌，這樣糖才不會在底部燃燒。

Keep stirring until the sugar is fully dissolved.

繼續攪拌，直到糖完全溶解。

It should only take about a minute or so.

這應該只需要大約一分鐘左右。

Alright, I don’t know if you can see here but the sugar has pretty much fully dissolved.

好了，我不知道你是否能看到這裡，但糖已經基本完全溶解了。

You can tell that it’s gotten a lot clearer and more translucent.

你可以看出，它變得更清晰、更透亮了。

So now we put in our half cup of soy sauce and wait till it starts to boil.

是以，現在我們放入半杯醬油，等待它開始沸騰。

And I like to give it a little stir here again just in case there’s some sugar left over.

我喜歡在這裡再攪拌一下，以防有一些糖殘留。

And you’ll start to see the bubbling around the edges which means we’re pretty close.

你會開始看到邊緣起泡，這意味著我們已經非常接近了。

Now once it starts to fully boil, turn the heat down to low and we’re going to let

現在，一旦開始完全沸騰，就把火力轉為小，我們要讓

this simmer for about 15 minutes.

這樣燉煮大約15分鐘。

And you want to make sure it’s a slight simmer, not a boil, we don’t any of this to burn.

你要確保它是小火慢燉，而不是煮沸，我們不希望這些東西被燒燬。

Alright after the 15 minutes, we’re going to let this cool down to room temperature.

好了，15分鐘後，我們要讓它冷卻到室溫。

Now you can just leave it in the pot to cool 

現在你可以把它放在鍋裡冷卻。

but it will take longer since  the pot retains the heat.

但需要更長的時間，因為鍋裡保留著熱量。

So, I like to transfer this into a heat-safe 

是以，我喜歡把它轉移到一個耐熱的

container such as this measuring cup  and then I’ll let it sit for a bit.

容器，如這個量杯，然後我會讓它坐一會兒。

And while I leave that there, I’m going to clean this all up real quick.

當我把它留在那裡時，我要把這一切快速清理一下。

And boom, wish it was that quick in real life.

轟，希望在現實生活中也能這麼快。

Okay, so this is still pretty hot to put in my plastic squeeze bottle so I’m just going

好的，所以這仍然是相當熱的，可以放在我的塑膠擠壓瓶中，所以我只是去

to toss it in the fridge for a bit to speed up the process.

把它放在冰箱裡，以加快這個過程。

Alright, it’s cooled down, not fully, but enough to transfer it into the bottle.

好了，它已經冷卻了，沒有完全冷卻，但足以把它轉移到瓶子裡。

You can use a funnel here if you need but 

如果需要，你可以在這裡使用一個漏斗，但

since mine’s in a measuring cup  with this spout, I should be fine.

因為我的量杯裡有這個出水口，所以我應該沒問題。

And it’s still pretty thin as you can tell 

正如你所看到的，它仍然很薄

but don’t worry as it fully cools  down it will become much thicker.

但不要擔心，當它完全冷卻後，它會變得更厚。

So, here’s how it looks when it has cooled down fully.

所以，這是完全冷卻後的樣子。

Not sure if you can tell really but see how 

不知道你是否真的能看出來，但看看如何

it runs off the spoon and  it kind of stays on there?

它從勺子上流下來，就像留在上面一樣？

This is more the typical  teriyaki sauce consistency.

這更像是典型的照燒醬的濃度。

So again, you can use this for teriyaki or unagi sauce.

是以，同樣，你可以用它來做燒肉或鰻魚醬。

But if you plan to only use it as unagi sauce then there is one other optional ingredient

但是，如果你打算只把它作為鰻魚醬使用，那麼還有一種可選的成分

you can put in there, which is Hondashi.

你可以把它放進去，這就是洪濤。

Hondashi is a Japanese dashi powder made from dried bonito.

Honashi是日本的一種魚湯粉，由幹鰹魚製成。

And you just mix in about a quarter teaspoon in here.

你只需在這裡混入大約四分之一茶匙。

Now I know some people don’t like to use dashi powders.

現在我知道有些人不喜歡使用魚湯粉。

It does add a little more umami and a slight fishy flavor but…

它確實增加了一點味覺和輕微的魚腥味，但......。

guess that’s not the best way to  describe it but you know what I mean.

我想這不是描述它的最好方式，但你知道我的意思。

But again, you can use this just as is and it’s totally fine.

但同樣，你可以按原樣使用，這完全沒問題。

Anyways back to the sauce.

總之，回到醬汁上。

Now obviously my channel is based around sushi but let me know in the comments below if you

現在很明顯，我的頻道是圍繞著壽司的，但如果你想知道，請在下面的評論中告訴我。

guys want me to create some videos on how to cook with this sauce.

夥計們希望我創建一些關於如何用這種醬汁做飯的視頻。

Some things outside of sushi like teriyaki chicken, salmon, or hamachi, anything else,

壽司之外的一些東西，如燒雞、三文魚或火腿腸，其他任何東西、

I use this for a ton of different things.

我用這個做了很多不同的事情。

And now that you know how to make this sweet 

現在你知道了如何製作這個甜蜜的

teriyaki/unagi sauce, check out my  spicy mayo video and combine the two.

teriyaki/unagi醬，看看我的辣蛋黃醬視頻，將兩者結合起來。

The sweet, savory, and spicy go so well together 

甜味、鹹味和辣味搭配得非常好

and you can pretty much top  it on any type of sushi.

而且你幾乎可以把它放在任何類型的壽司上。

Try it for yourself, you won’t be disappointed.

自己試試吧，你不會失望的。

Alright that’s it for now, as always thanks for watching and don’t forget to hit that

好了，現在就到這裡，一如既往地感謝您的觀看，別忘了點擊

like and subscribe button if you enjoyed this video.

如果你喜歡這個視頻，請點擊喜歡和訂閱按鈕。

I’ll see you on the next one.

下一次見。

Arigato gozaimasu!

祝賀你，gozaimasu!