How To Make Yakitori at Home - Wings and Breast Skewers
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- Опубліковано 30 кві 2020
- Updated Yakitori Equipment and Ingredients Amazon Shop:
www.amazon.com/shop/yakitoriguy
This is the third 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 wings, breasts, and tenders.
In this lesson we’ll be making few variations of Teba (Wings), Mune (Breasts), Sasami (Tender) and Furisode (Shoulder) skewers
-Teba skewered whole, and also boned out
-Mune skewered with fats, and also sliced and rolled the style of Chef Kono
-Sasami skewered as is, and also marinated in konbu.
-Furisode skewered with drumette meat.
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. Use the friction of the cutting board to hold the bottom of the piece you’re skewering
5. Skewer with confidence the first time- The meat is fragile and does not like to be reskewered or fixed.
6. Trim once skewered - Trim the sides and bottom so that all the cooking surfaces are flat and even.
Ingredients/Equipment Used:
-Chicken Wings, Breast, and Tenders (from the whole chicken)
-Konbu (optional)
-6 inch bamboo skewers (round or paddle skewers)
-Cutting Board
-Knife
Buy Yakitori Equipment and Ingredients Amazon Shop:
www.amazon.com/shop/yakitoriguy
Note:
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 the parts of the wings, breasts, and tenders, as well as other parts from the chicken.
I recommend using the best chicken you can find at the store. Ideally organic, free range. The few dollars more you pay in price for a good chicken 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 Skin, Neck, and Tail
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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!
ko-fi.com/yakitoriguy - Навчання та стиль
The efficiency of this has blown my mind, how literally every step has a purpose and no part is wasted. Amazing!
Yup that's what I enjoy about Yakitori! Everything can be used!
Thank you so much for the video! Looking forward to the next one!
Thanks for watching! Next is on skin, neck, and tail!
Thank you chef! another amazing learning experience .........
This is amazing. Thank you so much for sharing your experience and all the little tricks you've learned throughout the way. Can't wait to go out and start grilling!
Hey thanks for watching! Make some good Yakitori and spread Yakigang!
Most thorough video on Yakitori. Very informative and thoughtful
Yup, when I started to learn myself I didn't have resources like this which is why I made this channel. Glad you're learning!
Yakitoriguy is the best!!
Brilliant 👏 👏 👏 love the Kombu brine technique
Give it a try!
I will thanks
Very good. I make in a few weeks my first skewers!
Thank you ! Good luck on your skewers!
Nice!!!
Thanks!
Thank you for making this, I learned a lot watching you carefully explained the reason and method in every steps. Thinking about starting my own stall, wish me luck!
Good luck!
Thank you so much YG! I’m so glad I came across your channel. My daughter in law Saori is from Tokyo and has been here in the U.S. for 2years and we share recipes with each other. I’ve been making yakitori for about a year or so but finally with your guidance and videos I’m learning the real love and respect for the process of making yakitori. I look forward to your videos …I’ve been dedicating at least 2 hours a day learning the art of yakitori from you. Again thank you so much from Ohio!
That amazing to hear! Thanks for watching and keep making Yakitori this summer!
Impressed
I cant thank you enough for covering this. I made my first ever kebabs after watching your other videos. I didnt touch the breasts because i didnt watch this one yet. But tomorrow is going to be a lot of fun. Im getting another chicken or two tomorrow. I cant wait!
You're welcome. Keep on making more Yakitori and spread the cuisine with friends and family!
You are a legend mate, good onya :)
Thanks for the love!
Great info. I wish we could see them grilled too!
Saved them for the grilling video. Check it out here: ua-cam.com/video/Cb78gv3A6a8/v-deo.html
you are amazing
Dude, you so damn informative. I love it!!! Keep making videos please.
Thanks for watching hope you make good Yakitori!
I went for a combined approach. I did the roll technique but placed a small piece of fat in the middle. I also placed a slice of white onion between each roll to add texture.
Yea those are great variations! Keep trying out new things
Hey Yakitoriguy..thank you for this video and sharing your knowledge..i am looking forward to the next one 😀...will definitely make an instagram account to follow you
Thanks for the ongoing support!
Firstly thank you for these videos.
Seeing the care and creativity that goes into butchery for Yakitori has blown my mind and really got me excited to start learning this style of cooking.
Quick question for the kombu dashi how is that preparred? Just boil water with kombu or are you also using bonito flake?
Thanks for watching and subscribing! The konbu dashi is simply just konbu in water. If you add bonito it'll be konbu bonito dashi. I personally will recommend just keeping it konbu only for this application as the bonito is over powering.
Just discovered this channel today. you are doing an amazing job teaching us how to learn yakitori. Quick question if someone knows. does the kombu dashi where the tenders brine has a percentage of salt or it’s just kombu and water?
Welcome to Yakigang! Yes konbu with water will definitely add some salinity so no additional salt needed.
Love your vid but a bit long. If you can have a instruction video under 5 minutes just showing what to cut will be 👍👍👍. Thanks yakitori. man
Yup hoping to make some updated videos in 2024!
Arigatuo
Thanks!
Can you do a Stock video of the left overs. I'm curious what kind of recipes you do.
Thanks for the suggestion. I've posted some quick stuff on my Instagram account but basic stuff is just bones, onion scraps in a pot simmering for few hours. Don't really need much when using good chicken bones. This can become base for making ramen broth, or even just some kosher salt it's a really tasty clean soup.
Question - Is there any worry of handling the handle portion of the skewer with your hands that have raw chicken on them? as that part of the skewer would not get cooked enough when grilling. the consumer of the skewer could be in contact with raw chicken.
Yakitori has become a big part of my world lately, and I'm in your debt for many of the insights I now bring to my kitchen. I have a grill pan that works on my induction cooktop so I'll be able to do this for tailgating and camping trips. A question. Since it is sweeter than garlic, would fermented (black) garlic paste potentially work in the Tara? And speaking of, my sister is gluten intolerant, so I'll have to make another Tare with Tamari (Tamari Tare?) if i want to make one she can eat. Tamari is soy only, but to my understanding, shoyu is 50/50 soy and wheat.
Thank you for sharing glad Yakitori is a part of your life! That's Yakigang! For Tamari, simply just replace the ratio in my Tare recipe with the soy sauce. Always adjust to taste if you need more salty (add more tamari) if you want more sweet add more sugar etc.
@@Yakitoriguy Thanks! And WHAT do you call your Tare container? I can't find anything like it, so I have a dedicated loaf pan on my stove for my Tare, and I use tongs to dip horizontally.
Really great videos! Just curious what is the chicken drumette stick called in Japanese?
Hi!
Tebasaki (wing front) is the main wing and Tebamoto (wing base) is the drumette.
@@Yakitoriguy wow thanks!
chef kono has this super ingenious way of remove the winglet skin and meat in one fluid motion, wondering if u know about it
Hmm not sure what you're talking about, did you see it in a video? I can ask him/have him show us in a future UA-cam/IG Live.
@@Yakitoriguy yes! he demonstrated it on Eater's prime time series. u cn search it up on youtube should be the first video
SMASH THAT LIKE!!
Do you keep the kombu in the water overnight? Or just for a few hours?
The Tenders or Breast I keep overnight in konbu. But that's not a requirement. It's just something optional I'm showing as one way to get it tender. Most of the time, I cook what I breakdown that day.
🤜🏻👍🤛🏻♡♡♡
That sake you spray on? Is it drinking sake or cooking sake?
I get questions about the sake so made a video here check it out!: ua-cam.com/video/NWf7JfpEqso/v-deo.html
hey man. I've been following how you do yakitori since dec last year. What size/weight of chicken do you think is best for yakitori. I can make negima the same way you do it but I've only been able to make the breast yakitori every 1 over 3 tries and I've been making yakitori once a week since dec. Sometimes the size of the breast can be perfect for skewers and most of the time they're either to small or too big. And I think I've tried chicken that's over 900g to 1.2kg and I'm not sure what weight in between would be perfect.
I usually go for 4-4.5 lbs birds, but depending on the breed breast sizes can differ too.
Hi do you still teach classes for yakitori? If so are you in Cali?
I have not in a long time, but may get back into it. Will definitely be announcing on my channels when that opens up.
Hey Yakitoriguy..one question in regards to the series : will there be any videos as to some traditional side dishes to yakitori ? I realize that maybe the question comes early in your series but I very much enjoy and appreciate any information you could give
There really isn't particular traditional side dishes for Yakitori as the skewer is the main focus in the dinner, however there's always usually a soupy or carby dish at the end which I hope to cover in feature videos.
What is the ratio for kombu and water 🥺
Really depends on the Konbu as some are more saltier than other. But a stick of konbu to cup of water is a measurement I do.
@@Yakitoriguy Thank you sir
I saw in a different yakitori video and they mentioned to brine the breasts for a couple of hours before cooking. Have you ever heard of this and what are your thoughts?
Hmm was it a video from a real Yakitori chef from Japan? Generally with traditional Yakitori there isn't need for brining/marinating as it's really about going for the natural flavors/textures of quality chicken.
Why not adding some fat in the rolled chicken breast?
I've tried it before and it didn't really make it any more juicier. Also since it's inside, it doesn't melt as much as the fat being placed outside. But you can definitely try different things and experiment!
I've seen in some video like this one (ua-cam.com/video/gcW1nsvIDIU/v-deo.html) that they do something with the wing tip? Do you cover that anywhere?
I've seen a shop in Tokyo make wing tip skin skewers so I've made some similar skewers on my own cutting the skin off just like that video shows. However, that's not a very standard or common skewer so I rarely make it, nor have I included it in the videos so far. But hey, can always show new things in future vids!
The shop I worked at in Japan takes the wing tip, roasts it, and use it for Tare making so that's what I do with discarded wing tips (if I'm making the deboned wings). Most of the time I grill the whole wing (drumette, wing, tip) as I show in my grilling video.