I am a retired culinary arts teacher (20 yrs.) and cooking is my hobby. I have learned so much from watching your channel. Camera work is exceptional, ingredient organization and prep are all done with attention to detail, and when I am done watching, I always have the urge to make the recipe because it looks so good! Thank you.
I wish I'd seen this recipe before giving my ground chicken to the cats to eat. I'd tried chicken meatball recipes and they seemed grainy and uneven. Your technique seems to address that problem offering a fluffy not ultra compacted meatball that also doesn't fall apart. I'm willing to try again thanks to this motivating video. BTW, Love the upbeat music!
i guess im asking the wrong place but does anybody know of a tool to get back into an instagram account? I somehow lost the password. I love any tricks you can offer me
@Rocky Jaden I really appreciate your reply. I found the site thru google and Im trying it out atm. Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.
Does it work with ground beef or pork? I wish Shiso was easier to find in Vancouver Canada. 13 individual leaves for 3.5 bucks at Fujiya (Venables st.) 8-9 leaves for 2.5 bucks at Suzuya (behind Nikkei cultural centre). Shiso plants available for sale only in the summer. Any tips anybody? What an amazing tutorial, straight to the point and no secrets!
Waaa....that's interesting. Ore zen zen shiranakatta. Thanks for that tip. Sore ja konshu hibachi dashite yakitori yaruzo! Yosh, tabeyou ze! Ja mata ne....
I am a retired culinary arts teacher (20 yrs.) and cooking is my hobby. I have learned so much from watching your channel. Camera work is exceptional, ingredient organization and prep are all done with attention to detail, and when I am done watching, I always have the urge to make the recipe because it looks so good! Thank you.
Colocar no idem deve ficar maravilhoso 🙌🏻👏🏻👏🏻👏🏻
Making this again tonight! Mmm, so good. Thank you Nami!
I made them today. They were delicious, thank you for the recipe.
I love any type of yakitori - this looks delicious!
I wish I'd seen this recipe before giving my ground chicken to the cats to eat. I'd tried chicken meatball recipes and they seemed grainy and uneven. Your technique seems to address that problem offering a fluffy not ultra compacted meatball that also doesn't fall apart. I'm willing to try again thanks to this motivating video. BTW, Love the upbeat music!
Hope you give it a try! Tofu is a secret ingredient and it makes super fluffy meatball. :)
i guess im asking the wrong place but does anybody know of a tool to get back into an instagram account?
I somehow lost the password. I love any tricks you can offer me
@Bryan Davian Instablaster :)
@Rocky Jaden I really appreciate your reply. I found the site thru google and Im trying it out atm.
Looks like it's gonna take a while so I will get back to you later when my account password hopefully is recovered.
@Rocky Jaden it did the trick and I now got access to my account again. I'm so happy:D
Thank you so much you really help me out !
Does it work with ground beef or pork?
I wish Shiso was easier to find in Vancouver Canada.
13 individual leaves for 3.5 bucks at Fujiya (Venables st.)
8-9 leaves for 2.5 bucks at Suzuya (behind Nikkei cultural centre).
Shiso plants available for sale only in the summer. Any tips anybody?
What an amazing tutorial, straight to the point and no secrets!
so delicious!!! thank you very much 😋
Your videos are very professional. Love watching them. I love how the kids say the name of the dish in the end :)
Beautiful Good job
These look delicious, I wish I could get shiso leaves where I live. Does anyone know a good substitute?
What is gradient at 1:24 ?
Can u make miso sauce for yakitori dear namiko ? Thank u 😊
what the music thank you !!!!!
Arigatho thank you so much .
Very nice 🍴
Thank you!
Can you use turkey as well?
That looks so yummy!!
Is it possible to cook with a convention oven/ grill or pan fry cause I do not have a broiler
How much salt? Please reply
can use pork instead of chicken?
Very interesting. May I ask why do you add cooked chicken with the raw instead of broiling it all at the same time? For texture?
I see, thank you for the prompt reply.
Is there any alternative to perilla? I can't find perilla where I live, thanks
domo arigato gozaimasu!
Japanese yakitori, yummy 😋😍😍🥰🥰🥰🥰🥰🥰 I like this one 😍😍🥰🥰And Hong Kong Observatory weather forecaster Chong Sze Ning like to eat this too 😹😹😹
I can't find the sauce recipe
the sauce is in their yakitori recipe :) www.justonecookbook.com/yakitori
I've never seen anyone use cooked chicken mixed with raw ingredients. What was the purpose of this? Do they act as a binder?
+George Leakos I mentioned in details on my blog post but to refrain from shrinking the meat. It's trick I learned from Yakitori shop
Waaa....that's interesting. Ore zen zen shiranakatta. Thanks for that tip. Sore ja konshu hibachi dashite yakitori yaruzo! Yosh, tabeyou ze! Ja mata ne....
Nami-san can you please post the recipe of lamb skewers..❤
Japanese don’t really eat lamb (and can’t find it in grocery store)... so we don’t have too many recipes.
So what does "high" mean? 180/200c? 220c? More precise recipe and directions would be great
American oven's "broil" setting doesn't really indicate the temperature - high and low usually. I checked and it's 500-550F. 260C to 288C.
Thanks, much appreciated.
I used the grill at max worked ok.
Thank you for letting me know! Glad it worked out. xo
Why soak skewers in water
So the wood skewers don't burn/catch on fire. :)
Just One Cookbook ok
why cook 1/3 of chicken ?
Thanx for your answer : )
what was the answer? it's gone.
It was a trick she learned from a yakitori shop to help keep the rest of the meat from shrinking.
to much unnecessary music...
I loved the music. Sorry the entire world doesn't revolve around your tastes alone :(
Use Mute: I like music but sometimes I'm listening to other things. Mute is a wonderful feature. To use it, just turn the volume down to zero sound...
Can I use ground pork instead? I only have them now
I'm allergic to sesame, are there any other oils I can use?