The Dave Chang Show Teriyaki Chicken, Opinions, and Chris Ying
12 snips
Dec 1, 2025 Chris Ying, a celebrated food writer and co-founder of Lucky Peach, joins the conversation, indulging in teriyaki chicken while sharing candid food memories. They tackle overrated flavor combos, debating the merits of strawberry-banana. The pair also dive into inappropriate dinner topics, confessing shameful car-eating habits and examining social taboos. With nostalgia fueling their fast-food Mount Rushmore, they reminisce about favorites from Roy Rogers to McNuggets, striking a balance between humor and culinary insights.
AI Snips
Chapters
Transcript
Episode notes
Gentle Dashi For Big Umami
- Use anchovy-based dashi or katsuobushi to layer umami in simple soups and sauces.
- Heat gently to ~145°F and avoid boiling to prevent bitter or overly strong flavors.
Cook First, Glaze Later
- Glaze chicken by roasting first, then finishing with a sugary soy-mirin reduction to control color and flavor.
- Save mirin or agave for sweetness and add sesame oil or garlic sparingly to taste.
Nurture Your Rice Crust
- Use a donabe (double-lid pot) and 1.5:1 water-to-rice for sticky, well-cooked rice with nurungji at the bottom.
- Crank heat briefly at the end to develop toasted crunchy bits.