How To Make Yakitori at Home - Making Negima and Other Skewers from Chicken Thigh and Drumsticks
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- Опубліковано 23 кві 2020
- Updated Yakitori Equipment and Ingredients Amazon Shop:
www.amazon.com/shop/yakitoriguy
This is the second video in the weekly How to make Yakitori at Home series. In this video I'll show you the steps and explain my method of making various Yakitori skewers from chicken thighs and drumsticks.
In this lesson we’ll be making few variations of Negima (chicken in between onions), Hiza Nankotsu (knee cartilage), Momokawa (thigh with skin), and Shisomaki (Shiso Wrapped Trimmings) Yakitori skewers.
There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the method I came up with based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I've adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too!
Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression. Although I’ve been working on these skewers and methods for my Yakitori cooking, you can create these same skewers, or use these as inspiration to create your own skewers using different parts of the chicken leg and even other parts of the chicken.
Useful Skewering Tips Shared In This Video:
1. Cut even pieces - You want consistent cooking times/temp among all the skewers
2. Visualize the skewer’s center of balance- So when you lift it up, if feels centered and not lopsided
3. Skewer on the cutting board - Skewering mid air makes it harder to keep the skewer centered.
4. Skewer with confidence the first time- The meat is fragile and does not like to be reskewered or fixed.
5. Trim once skewered - Trim the sides and bottom so that all the cooking surfaces are flat and even.
Ingredients/Equipment Used:
-Chicken Legs (Thigh and Drumstick) from Whole Chicken
-Green Onions (Choose thick ones)
-Whole Onions (Red, Yellow, Brown, White)
-Shiso Leaves (optional)
-6 inch bamboo skewers (round or paddle skewers)
-Sharp knife with a pointy tip
-Large cutting board
-Pot
-Paper towels
Many of these items can be found in the Yakigang shop on Amazon here:
www.amazon.com/shop/yakitoriguy
I recommend using the best chicken you can find at the store. Ideally organic, free range. The few dollars more you pay in price versus a cheaper chicken really makes a difference in flavor. For the majority of my Yakitori, I use Mary's Organic Air Chilled Chicken which can commonly be found at Whole Foods and other natural markets.
Next Video: How to Skewer Breasts, Tenders, and Wings
Remember to Subscribe to this channel and follow @yakitoriguy on Instagram for all the various behind the scenes tips and latest updates!
Follow: / yakitoriguy
Like what you're seeing? You can buy me chickens:
If you're enjoying the tutorials so far and interested in a way to support me, I've set up a Ko-Fi page where you can donate some chickens! Thanks!
ko-fi.com/yakitoriguy - Навчання та стиль
There's about a billion videos on how to make rudimentary yakitori in a pinch on UA-cam. You went the full distance, it's almost like yakitori school here. Thank you so much!!
Yea the videos are long, but I added everything I know so far (and missing from other tutorials) Glad you're enjoying all the videos!
brrooo where u been hiding. Seriously, I've been trying to find more yakitori vids for since lockdown lol. You started at a good time.
Hidden under the UA-cam algorithms! Make sure to like and subscribe and tell all your friends so I can move on up the search! I'm mainly on my Instagram @yakitoriguy. But started these videos because of Quarantine too as I can't cook for people now so might as well teach everyone to make good Yakitori at home. Thanks for finding me!
Yeah! Same here!
Same
@@Yakitoriguy your videos are incredibly informational. Thank you!
@@Yakitoriguy glad ive found u just when needed. Gonna do some yakitori on the coal :)
I did not think I needed 48 min of chicken thigh and leg videos just for yakitori, but that was so educational! It’s knowledge that I would have never learned by myself no matter how many years it took me. That was time really well spent watching this video. Thank you!
Thanks for watching it through!
I love the length of your videos. It is very in depth and much more helpful than other videos on the internet. Its a shame that UA-cam algorithm doesn't seem to promote your videos.
Thanks for watching and appreciating the details! Yea I think many people are used to really quick content, but even when I was first learning few years back, it was hard to learn from those. Whether videos or books, unless you can pause to ask additional questions, it's not enough details. I packed them all in these vids. Please spread the word! I'm sure Algorithms will eventually come my way.
you have no idea how much this has help me. Like you said, there is nothing out there for a good resource.
Santa Cruz chicken farmer here. I have been looking for ways of using the whole chicken. I found the your instructional video's very helpful. I am looking forward to more and thank you for your time.
Awesome to hear from a chicken farmer! I'm sure you got some amazing chickens. Glad yo hear the videos are helpful!
One of my favorite skewers is the thigh cartilage. Love ur take on it!
These videos couldn’t have come at a better time. Going to have to watch and rewatch then finally execute the skills myself! Love it
Glad I could help! I want everyone to give it a shot on making Yakitori!
Truly the most superior grilling method. I wouldn't pay attention to all these people complaining about video length. The detail is key.
Thanks for watching it through and the support!
Thank youso much for the lessons. I am running a yakitori restaurant now.
Underrated channel
Glad you're learning. Thanks for the love from Philippines!
Total Awesome Tutorial. . .
Thank You 🙏
Appreciate the hell out of your effort and detail man! Been wanting to learn Yakitori for so long and these videos are amazing!
Thanks for the love! Hope you make some good Yakitori for friends and family!
this is exactly what i was looking for! have taken down a whole chicken a number of times but not for yakitori. subbed! keep up the great yakitori content! my new yakitori grill and all of our tummies thank you!
Thanks for watching and glad you're enjoying it!
So glad I found your videos. Will be making yakitori this weekend!
Thanks for watching! Yes hope my tips help for your Yakitori!
Hey Yakitoriguy, thank you for another great video and I am looking forward to the next one
Glad you're liking it!
Ramen guy sent me! I am SO GLAD I found you!!
🤜🏻👍🤛🏻♡♡♡
I feel like I've watched every yakitori video on UA-cam by now. This is definitely the most detailed and instructive!
Will put this video to good use this weekend, cheers.
Thanks for the feedback and love! Glad you're learning!
I am
Enjoying and learning so much from
Your videos. Thank you 😊
Thank you for watching! Glad you're having fun!
Thanks yakitori guy. I'm definitely trying this out this weekend
Great! Keep on practicing, you'll get better!
Thanks for taking my chicken prep to the next level!
Hope you make some good Yakitori!
Thanks for the chicken anatomy lesson.
Thanks for watching!
Finally, someone that provide slow and clear (English), easy to follow instructions, thank you Yakitori Guy! Good Job!
Thanks for watching! Hope it helps you continue to make good Yakitori!
I am very grateful for your videos. Due to the lockdown I bought a konro with the intent to make yajitori or yakiniku at home. Your instruction helped me immensely! I look forward to your next videos
Totally. I miss cooking for people with my popups and classes so this is next best thing to help people eat good Yakitori. Thanks for watching!
Yaki, i wanted to sincerely thank you for helping me to do something different for my street vending endeavors.
Glad you're enjoying!
This is absolutely fantastic. You are such the man! Best videos on Yakitori I have ever seen!!!
Thanks for watching! My first try at making videos, hopefully you enjoy the newer stuff with the improved (I think) editing too!
@@Yakitoriguy looking forward to it. I find myself skipping around in your videos a lot just due to how long they are. The content is pure gold!
Love your tutorial. It’s long but very informative. Thanks for taking the time to show us how to properly break down the chicken parts. We love yakitori and kamameshi rice together. This will help me prepare my next yakitori party. We used to travel to Japan almost every year until the pandemic hit. Can’t wait to go back. Keep cooking!
Thanks for watching! Keep making Yakitori!
Beautiful video!
Thank you for watching!
I learned so much from this video. Thank You!
Thanks for watching!
Great video it’s so worth the extra time to use everything. I’m definitely going to approach my skewers better come summertime. 🍻👍🏻
Thanks! Hope you make lots this summer
This content is gold. Shoutout to OutdoorChefLife’s video for turning me onto this. I literally wish I found my interest in yakitori years and years ago. I binged every video.
Thanks for coming here from Takugang! I'll keep posting more!
Great knife skills! I’ve worked in kitchens for ten years and I’m finally learning new stuff from your videos!
Thanks! Glad you're enjoying
With these best ever Tutorial and the correct Knife is it easy. Thank you very much.
Thanks for watching!
Most excellent videos my friend! I have been studying Yakatori for 18 months. I watched several of your videos and had several questions answered! Thank you! I have subscribed and look forward to learning more with you! Thank you for sharing your passion, skills, and knowledge!
Thank you for watching and subscribing! Glad I was able to answer your questions.
This is so detailed. Very nice!
Thanks! Take a look at all the other videos for making Yakitori from the different parts.
Man I see passion in your eyes. Great work！
Love what I do so thank you for watching!
Thx for the step by step
This is very informative, please keep it up! 🙌
Thanks for watching and the support!
This is so awesome
Thanks for watching!
Muha. I know what I'm doing this weekend! Fantastic videos, please keep em coming :D
Thanks! My goal is one every week. Keep on making Yakitori and help me spread Yakitori culture to the world!
Love your yakitori tutorial!
Thank you for watching! Glad you like it!
Hey Yakitoriguy!
Thank you SO MUCH for these instructional videos!
This is just my second one I watch after the whole chicken deboning and I am so impressed and grateful.
As I want to level up my cooking I have ordered a set of good quality knives and when they arrive I will actually train the deboning of a whole chicken. Watching videos is nice but I want to be able to do it, I must practice.
In Bulgaria we have a saying: "If it was possible to do just by watching, the dog would be the best butcher"
If you are ever in Bulgaria you have a few beers on me!
Thanks again!
Thanks for your message from Bulgaria! Yes practice practice but have fun doing it. Over time you just get better and better which you can only tell when you look back. Good luck and enjoy!
@@Yakitoriguy I just received a some new knives so I will have a training session during the weekend! :)
I have a high quality Le Creuset Enameled Cast Iron Grill Pan which I use for all my grilling needs. I really like how it grills and it can go in the oven as well.
Do you think that a cast iron grill pan is suitable for yakitori?
While you can sear meats and cook on pans, it's not true for Yakitori where you want indirect heat contact (meat not touching any hot surface) Take a look at this video to see what I'm talking about: ua-cam.com/video/Cb78gv3A6a8/v-deo.html
@@Yakitoriguy Thanks for your input! I will definitely watch your video for a deeper understanding! Arigato!
Thank you for sharing this is really helpful video love you bro ❤
Thanks for watching!
Awesome!!
Thank you! Cheers!
I once had yakitori on the side of a mountain in Kumamoto when it was cold as shit I will make this tomorrow dawg relive memories
Amazing skill👍👍👍
Thanks!
Hello! A little late to the party but man you are a godsend! I recently dined at Ippuku in Berkeley. Never had yakitori before and I have fallen in love! Your videos are goated af! So detailed, organized, and precise! LFG YAKIGANG!
Ippuku was definitely one of my go to places when I was in the bay before I got started in making my own Yakitori! Love the vibe there.
Good to see you again!! (we met at our friends' wedding) i'm gna watch ALL you videos to learn!!
Yea! Hope you make some good Yakitori this summer!
super good！
Thank you!
Bro definitely subscribed and I'm going to share this channel
Thanks for the love!
Good stuff bro thanks for this haha a legit yakitori channel
Thanks! I started this channel because when I originally started two years ago, I wasn't happy with the tutorials out there so had to learn alot on my own.
@@Yakitoriguy Really appreciate it bud thanks again will definitely be following you in the future. And thanks for always replying.
Thanks for sharing your knowledge. Made some negima last night for the first time. Turned out well (although I might be biased).
Awesome! Hope you shared with friends/family!
Finally, I have been searching for an instructional channel with proper details on Yakitori. Thanks a million! really love your vidoes and keep up the good work.
Thanks for watching and your support!
Very awesome video. Thank you. This seems actually a fairly easy way to make the most out of 4 chicken legs. That is awesome. Also so much different diversity of them all. I really like that. And not to mention the stock, I'm sure that is going to be great. Use it in the tare. Super interesting. I've never seen someone use cartilage in that manner. Only in stocks where I am from. I am so wanting to try to do all this. 👍👍 Thank you for such a complete, and in depth video of this.
Thanks for watching! Hope you make some good Yakitori soon
Super....
Hey Yakitoriguy, came from AHN.
Amazing knife work and explanation.
Love the content. Now I can make my own skewers!
Keep it up!!!
Thanks for the support Tom! Yes make some skewers. Just follow my tips and it'll definitely be tasty!
@@Yakitoriguy so helpful! thank you!!
Fantastic videos bro. Was trying to study chef kono's moves from 2 other videos but they were difficult as they were not tutorials.
Thanks! Glad you're enjoying them!
Will be making yakitori this weekend, and I will have the GF post our pics on your instagram. Thanks again for the videos!
Great. Good luck and have fun! Looking forward to seeing what you guys come up with!
Dope videos! Just saw your recent one about shortening the vids but please keep them informative. Just lost my job so got a little time to soul search.... food. Anyways just subscribed. Cheers
Thanks for watching! I've been working on better editing to make them move along quicker, but made sure all the information is there. Glad you're enjoying the videos and learning!
ýour videos reallý made me want to cut whole chickens from now on mýself 😄 thanx a lot
Wow!! I just got into making tori chintan and I wanted to be more economically by using whole chickens! This kills two birds with one stone now. I love yakitori as well!
Yup, we use the bones for the end of the meal soup!
you don't need a meatgrinder to make minced chicken, you can hack the chicken up with two chopping knives, it takes a couple of minutes but no buy or clean a meatgrinder. Loving the video series so far!
Yea, check out my Tsukune Video I do the chopping method there. Lotsa work though!
As often as you use the tip of the knife,, you could almost butcher an entire chicken with a surgical scalpel. Very cool.
what skewer could you add the ankle tendon bit to?
Nice job Thank you. I’m looking forward to the cartilage video. Also I find it difficult to make enoki wrapped in bacon and asparagus wrapped in bacon. Any pointers or a video would be very much appreciated.
Thanks for watching! Hard to say unless I see what you're doing, but you can always do another layer wrap or work with thick cut bacon is the thin ones fall apart on you.
Yellow boards for cooked meat in the uk buddy. Great in depth video
Good to know! In the US Blue is for cooked food.
one thing i would like to add that i would do differently (for safety concerns with handling raw chicken) and feel free to correct me if i am wrong. i like to keep my knife hand clean as well as the part of the skewer that the guest will be holding as that part does not really cook and get sterilized. so i dont pick up the skewer with the hand that has been holding the chicken. it adds a little more work in the processing of the meat and skewers but i dont want chicken juice and stuff on the parts of the skewers that people are holding. i have noticed that some if not most of the shops dont seem to care about this but the part of the skewer that people hold barely gets warm even so thats scary to me in terms of the spread of salmonella.
Food safety is definitely important. This is why I have the spray bottle of alcohol and clean towels on me to constantly spray and wipe my hands. Not sure which shops you're referring to, but the ones I've trained at, hygiene was very important. We would wipe and wash our hands, knives and cutting board even during the prep as we switched between certain rounds of skewering. By habit, I would say my right hand (knife, skewering hand) is usually dry. Perhaps in this video or another I may have touched chicken with my right hand to show the camera something. The skewers do "cook up" in the grilling heat/smoke though, but if you want to be extra careful you can always torch the skewers. I do that if I notice the skewer has touched chicken in the storage case and it got extra wet. Hope that helps.
Great video, can you also link out purchase links for the knife and the electric grill ?
Glad you like it. The grill is here: bit.ly/2Ay3AgP You can find more about it on my Livart Orange Grill video. The knife I use is a Tojiro Garasuki, but a shorter Honesuki I recommend is on here: amzn.to/ygshop
Hi, Thanks for sharing! I was wandering if there are yakitori with pearl onions? Thanks 😊
Yea not that common, but pretty much many seasonal vegetables you can think of and available to the chefs in Japan have been skewered and served.
Can u also make the grilling scene after skewering the yakitori? Probably some of us want to see it as well, great content btw 👑
I have a video on the grilling of all the skewers of this tutorial. ua-cam.com/video/Cb78gv3A6a8/v-deo.html Also in the more recent charcoal videos I grill up these negima as well. Enjoy!
Could the trimmings be used for tsukune? Tsukune's my favorite so i'm just wondering which part of the chicken would that be.
Yes normally you would take trimmings along with possible other parts (changes shop to shop) and put it through a meat grinder, or you can chop with your knife by hand. The ratios of thigh, breast, cartilage, skins, fats etc all depends on the shop's preference.
I do make tsukune sometimes, and might do a video later, but the shiso wrapped method is one way I can use trimmings without having to set up and clean a food processor/grinder. Hope that helps!
What knife are you using? I’m planning to get a garasuki, but unsure of how to find a quality one. Especially what steel do you recommend in a garasuki?
My Garasuki is Tojiro VG10 Stainless Steel. I haven't seen too many places selling the Garasuki though. The Honesuki I have linked on my Amazon store. More here about my knives in my video: ua-cam.com/video/NWf7JfpEqso/v-deo.html
Any chance you could do another video to teach the technique for breaking down entire thigh and drumstick in one go?
I'll try to do a video or live one day
This is outstanding. Just excellent!
2 questions here:
1.) How long can I store those skewers until I grill them?
2.) Should I store them as is, or spray some sake or anything onto them to keep them from drying?
Ideally I say skewer and grill the same day, but if you need some time, the night before it good. Keep it covered and in fridge. No sake.
@@Yakitoriguy Thanks for the reply!
thanks a lot for the video! just wondering if you have ever tried brining the chicken or have any thoughts on the idea?
In the chicken breast tutorial I put the chicken tenders/sasami in a konbu water brine as something different. However in general you don't do any brining/marinating with Yakitori as you want to be able to taste the natural flavors of the chicken.
Bout to make me some oyster negima this week! How long are those skewers?
The skewers in the video are 6 inch paddle and round skewers
Hello @yakitoriguy, nice to see you ! How long you grill negima with charcoal ? Thanks
Whether on electric gas or charcoal, I'd say each skewer takes about 8- 10 minutes (nice and slow) depending on temperature or size of skewer.
I've eaten in places that have the knee cartilage as its own skewer, could you go into how you would remove just that piece? If we separated out the leg and thigh, the cartilage would get cut in half - is it better whole or in 2 pieces?
You can cut around/into the socket to get it out but even if you cut right in center, the cartilage should be still decent size. Also often times cartilage is served with a bit of attached thigh meat to give a mix of crunch and meaty.
One other tip you might need to add is soak the bamboo sticks prior to skewering so that the sticks won’t burn😉
That reminds me, I do have a "misconceptions about Yakitori" video coming out as that's the number 1 incorrect tip started by not sure who in the states but I see it all over food blogs/tv chefs. As it's not how it's done at Yakitori shops in Japan ever. Wet skewers makes it weaker to pierce through harder meats plus creates a wet environment for bacteria to spread. In regards to worries of skewers burning, it's not supposed to burn because the exposed handles should hang over the grill traditionally and not exposed to the flames.
@@Yakitoriguy Good to know. That makes sense. I’ll try it your way next time! I do appreciate your input. Thank you.
For a big party, is it ok to prepare the skewers the day before and refrigerate them unsalted?
I definitely recommend breaking down and skewering Yakitori the day of. However if the chicken is very fresh, and you've done everything you can to keep the quality of chicken (clean surfaces, maintaining colder temps, keeping ingredients and dishes dry etc) it's ok to prep night before. However side by side you can notice some taste texture difference between day of and night before.
1 question about the skewers : did you leave them in water for some time or use them straight as is from the pack ?
It's standard practice in Yakitori to use them dry, straight from the pack. If you have it wet, it might lead to spoilage of the meat from inside out. As long as the sticks don't touch the flame, the skewers wont burn.
any particular reason behind sometimes the flat skewers and sometimes the round skewers being used?
I generally use the thicker paddle skewers for those skewers where I'm piercing through lots of thick skin. Such as the Negima with skin, thigh with skin, or in separate videos you will see straight up skin skewers. The tips on the round skewers tend to get dull after few pokes into skin.
flat is easier for flipping the meat. sometimes with round skewers, you turn the skewer and the meat kind of rolls and does not flip over how you want.
So you handle the skewers with hands that handled raw chicken, are there any tips for keeping that "clean" or making sure that when someone picks up the skewer they're not just touching a bunch of a raw chicken juices?
It's not really an issue for Yakitori restaurants worry about as it dries out and cooks through the heat when grilling. If you want to go the extra step, you can always torch the sticks too.
Konichiwa
Genki sesuka?
I want ask something.please tell me how we to price every single yakitori when we sell it.
Thanks.
I don't have an answer since it really depends on your customers and what kind of skewers you're selling and type of restaurants. In Japan Yakitori skewers range from 100 Yen sticks to fancy courses that can be 10000+ Yen per person. Definitely check what's sold in your area or travel to Japan to try out some places when it's safe again to get a better feel about how it's priced.
Hii bro.. i got a question. Do we have to wash the chicken from traditional market?
Check out my chicken breakdown tutorial. Just wipe so you're not adding extra water to it.
👍👍👍👍👍👍
Thanks!
You don't need to season them all all before grilling?
Check out my how to grill videos or any of the recent tutorials of me grilling. No marinating but salt and or sake.
Hi excellent video! But I was wondering. You’re handling the raw chicken with both hands, then you hold the skewers with your right hand and subsequently you grill the skewer of meat but the “handle” of the skewer always stays out of the flame/heat. Isn’t there a very real risk of contaminating your cooked meat since the skewer handle has been handled with hands that were handling raw meat?
Your concern is valid, but it hasn't been an issue among Yakitori chefs/restaurants as the wooden/bamboo surface of the exposed skewer is not wet and also completely dries out especially in the fridge/display case. Another reason why you should never presoak skewers too. Even if the skewer isn't visibly touching the flame, it's within the heating zone as it still gets very hot on and around the grill and there's lotsa hot smoke that's covering it. If you're still concerned, a quick flame over with the torch should do the trick.
@@Yakitoriguy Thanks for your reply. I’ll just try to wash the hand touching the handle part of the skewer and try not to contaminate it then. Great vid teaching the breakdown of a whole chicken btw. Very slick!
Thanks for asking this question! I love all these vids but my food safety alarm is going off constantly.
For the left over bits maybe consider Transglutaminase to stick them all together into one piece exactly the size you want. Or into a meat brick that can be cut into the exact size you want. don't let the haters scare you off. It's the same situation that happened to MSD
When will you upload a video using charcoal? I just got 50 pounds of binchotan sent to me from a friend in japan. Waited 5 months. I’m eager to make some negima and gyutan.
I don't have a date, but hope to film a video showing tips with my charcoal grills while it's still warm out. Recording properly outside with all my gear is definitely tricky but I'll figure out a way. 50 pounds is plenty lots to play around with and try out new things. Light up few sticks and start grilling :)
Yakitoriguy hell yea, thanks brother. 🙏🏽
I struggled ripping the breast and wing off. Must be something I'm doing wrong. Any advice would be helpful. Thanks 😊
You can precut it more, go over it few times. However quality of chicken can also make a difference. Older or lower quality chicken can tear apart instead of coming off cleanly so possibly try with another chicken.
@@Yakitoriguy after some practice I've finally done it, I wasn't cutting through the joints enough, the honesuki knife tip definitely made it easier 🔪😄👍🏽 thanks
@@troyfletcher1990 Glad you found your way! Keep making more Yakitori!
Really too bad that all I can get in my area is the normal tiny green onion or cipolline (the ones with the small bulb at the end). No access at all to thicker types short of just getting leaks. Really wish there was a good online supplier of them, but they are relatively fragile so I doubt it.
Yea, I'm always going through the pile of Green Onions at the market looking for the thickest ones. Hope you find something that works for you!
@@Yakitoriguy I haven't been inside a grocery store in like 9 months, lol. High risk family members, area that is one of the worst in the country for handling things.
Stupid question. Why is marinating neat for skewers frowned upon for yakitori?
It'll be a long answer best saved for a video but short answer is, marination is often an added necessity to add flavor or change texture. While it can be a good thing, often times its used for hiding something meat's lacking in flavor or not ideal in texture. This is not necessary when you work with quality chicken in Yakitori. With Yakitori you want to taste all the different flavors and textures of each part which marination can cover up.
48 minutes, wew laddy!
I wanted to cover every detail I can. Thanks for watching through!