Thanks to you, I have taken up Yakitori as a hobby, and it is really helping me through all this COVID-19 isolation crap. Every Sunday is Yakitori day, and my skills improve every week. Thanks for all you do!
That's amazing! Even I don't get to do Yakitori days every week! Keep it up and when it's safe for you to do so, share your Yakitori and this channel with your friends and family! Thanks!
Thanks for the love! Yup, many people in the world outside of Japan have not heard of Yakitori and we're here to change that. Spread the word of Yakigang!
I tried to make yakatori in the past but it didn't turn out good using precut chicken :( . Just followed your tips from breaking down a whole chicken and making the tare. Whole chicken really does make a difference. Appreciate the in depth instructions from you. Keep up the good work!
Yup I always recommend going with the whole chicken! It definitely tastes better and you can learn more about the chicken. Glad my videos help! Keep it up and continue to spread Yakigang!
I have been hooked on Yakitori now , since i Visited a Local Izakaya called Susuru in Orlando Fl, Thankyou for posting this Keep Up the Fantastic Videos.
Subscribed to Yakitoriguy two days ago and I'm so close to taking the plunge to try and do this myself. I've got the Bincho grill, the Livart, Binchoten charcoal all on different tabs right now. Maybe I should watch a few more meat prep videos before I pull the trigger!
Welcome to Yakigang! The best way to learn is to simply just do, so I definitely recommend getting the Livart (lowest cost of entry) some skewers and just start breaking down chickens! When you feel like you want to step up, get more equipment. Good luck!
Wow this is great! I got obsessed with yakitori about a year ago. I'm obsessed with bintochan too. Now I'm obsessed with tare. I've never heard of tare until about 20 minutes ago watching your video. I HAVE to make some now!
Haha, that's the number one question I get so I made this video: ua-cam.com/video/NWf7JfpEqso/v-deo.html I recommend only dipping chicken and whatever items you included in your Tare (onion or garlic). For seafood beef etc, just take your Tare into another bowl and use a brush, as it muddles the flavors.
New subscriber here. I just bought my first grill...the Hickory Summit hibachi grill. Not sure if its good or not, haven't used it yet. Found your channel and I'm really enjoying your content...learning so much. Thank you!
Became interested in yakitori grilling and bought a ceramic grill. Also purchased white charcoal. Today, Super Bowl Sunday, I will grill bone-in chicken thighs. Not yet familiar with all the ingredients like tare, mirin and hoisin sauce. I do have five spice seasoning.
Definitely noticed the evolution of your channel from the very first chicken breakdown to here, but this video really highlights the changes, pretty cool! Also, now noticing some of the other non-chicken stuff in the videos, is that a Casioak you're wearing?
Thanks for watching and supporting from the beginning! I do cringe at some parts in my earlier videos, but it's a learning process like my Yakitori! Plan on doing "remastered" edited versions of some old stuff if salvageable. Yea I love G Shocks for cooking! Don't mind the chicken juices or the binchotan smoke! But this one is super sleek and stylish. Got it in Sapporo at the G Shock store the last time I was in Japan training in 2019 and been wearing it daily since.
@@Yakitoriguy Still trying to figure out what I want to wear when I cook, haven't tried a G-shock yet. So many Japan-exclusive things I gotta go check out someday!
Hello, thank you for the video, it is very informative. In your opinion, how big of a difference is there between the electric and the charcoal grill? I live in an apartment so charcoal might not be a very smart idea for me.
Great video! I need to go back on old videos, get a refresh and start making my first yakitori. But everything I have is a Weber gas grill, is it fine if I don't have Binchotan or yakitori grill? Thank you!
Yes definitely recommend rewatching the videos as they have additional tips and techniques that didnt make this video! You can definitely use a Weber grill to start off then upgrade later. If doing it flat on the grill, lay down a sheet of folded foil under the handle portions of your skewers so they don't burn.
What garnishes do you use ? I noticed you said shimi? How do you spell that and the other two ? Any other stuff you recommend as far as garnishing or spices ?
Tare recipe: Yakitori Tare This is the basic version of the classic yakitori sauce Tadashi grew up with in Tokyo. Every yakitori joint in the city has its own secret recipe for this sauce; you can create your own version, too, by adding ginger, scallions, garlic, or black pepper (see Variation, following). Yakitori sauce can keep in the refrigerator for 1 month. After each use, boil the sauce for 2 minutes to kill any bacteria and evaporate any accumulated moisture. Let the sauce come to room temperature before returning it to the fridge. (It’s fine if chicken fat accumulates on the surface; just mix together the next time you reheat.) Makes 2 cups Bones from 1 chicken (carcass and leg bones), coarsely chopped; bits of meat and skin are okay 2 cups mirin 2 cups soy sauce 1 cup sake 1 cup water 2 tablespoons packed brown sugar Preheat an oven broiler. Arrange the chicken bones in a roasting pan. Place the pan under the heat. Broil until the bones are browned, about 5 minutes on each side, using tongs to turn the bones over. Transfer the bones to a large stockpot. Add the mirin, soy sauce, sake, water, and brown sugar. Bring the stockpot to a boil over high heat. Decrease the heat to low and simmer, uncovered, until the liquid is reduced by half and becomes nice and glossy, at least 1 hour. Strain to remove the bones (and any optional ingredients) and discard. Let the liquid come to room temperature and use. VARIATION Add one or more of the following to the stockpot with the other ingredients and follow the instructions above: 3 to 5 crushed cloves garlic; 1 bunch scallions (white and green parts or green part only); 1 to 2 ounces fresh ginger, thickly sliced; 1 to 2 teaspoons freshly ground black pepper.
Thank you for the video! What type of sake/nihonshu do you use for the spray? Among the masters you learned from in Japan, which was their go-to brand/type(s)?
Some places call it main artery, some special heart, but in Japanese it's Hatsumoto. It's the connecting point between heart and liver. Check it out in my Heart video here: ua-cam.com/video/mXKqHKP4njY/v-deo.html
do the skewers get hot enough to cook off the chicken juice? I noticed you touched raw chicken then the skewers. Not a big deal if the chicken liquid cooks off.
Thanks for watching! Always feel free to try out new things side by side and see what you like. But traditionally no brining and it's all about selecting the best chickens and finding out best ways to cut, skewer, and grill it to enjoy the natural flavors and textures enhanced by good technique.
Hey! I was wondering, where did you get those steel beams you used when you were grilling? Just a local metal shop or online? Wondering what I should be looking for
If that's all you have for now, you can to practice other things like cutting chicken and skewering. For Yakitori, you want to use something that has open grate top for the heat to go through. By teppanyaki pan, most likely it'll be flat like a skillet/pan if so you don't get the infrared grilling effect.
So I shouldn’t marinate ? I make chicken teriyaki and I always marinate since I add ginger and garlic and I want the flavors to stay and keep the chicken flavorful ... does the sauce stick to the chicken while cooking? Also how do you avoid cross contamination? Since I like using the sauce for basting... thank you , your videos are so informative
For Yakitori, traditionally there is not marination. Just freshly cut chickens skewered and grilled. This is so the eater can enjoy the pure flavors of the chicken and grilling. Take a look at my other tutorials but the Tare is only dipped at the very end so no raw chicken goes inside the container. And because the Tare is just heated at the end, you avoid any burned sauce.
@@Yakitoriguy I have watched all your videos! Thank you , I understand yakitori is just different and understanding how to cook it is a whole other amazing skill ! I tried the traditional way and I loved it , the chicken flavor and the tare I made ( your recipe ) was amazing!I was amazed about the cooking skill and it’s something I wish to master. I know it will take a life time but Im willing to improve just my overall grilling skills.
Some shops do dry age their chickens a few days to a week to help tighten the meat and the skin. But they are doing so with very fresh chickens where they know who's handled it etc.
Sure you can skewer and grill almost anything in this way including shellfish. In that case though it'll be kushiyaki as Yakitori specifically refers to "tori" which means bird or chicken.
I noticed that when you're skewering the chicken on the board you're handling the yakitori skewers as well. When you're cooking the chicken, the handles are not really over the heat source. Aren't you risking some salmonella/cross contamination with the handles not being heated/cooked over the flame as they were exposed to raw chicken?
As far as I'm aware from Yakitori shops, it's not an issue most likely due to the fact that the grill area is full of heat and smoke. But you can always take a torch over it if you want to heat up the handles.
@@Yakitoriguy do you have a favorite yakitori restaurant in FL? I have tried some but none of them seemed authentic. (For when I don't have enough time to make it homemade =))
@@mqnminhquang For sure. Outside of NY or California, there really isn't too many shops serving authentic or pushing the boundaries of Yakitori and chicken like in Japan. Which is why I started my channel to help people make Yakitori like Japan at home.
Bro just kills the flow when he pronounces it in a Japanese accent. Like, there’s no Japanese people out there like 今日ChEeSeBuRgErにしようか？ nah bruh, they go with the flow and hit a チーズバーガー
When I was a kid, I loved making marshmallow yakitori over a campfire.
Thanks to you, I have taken up Yakitori as a hobby, and it is really helping me through all this COVID-19 isolation crap. Every Sunday is Yakitori day, and my skills improve every week. Thanks for all you do!
That's amazing! Even I don't get to do Yakitori days every week! Keep it up and when it's safe for you to do so, share your Yakitori and this channel with your friends and family! Thanks!
@@YakitoriguyYakitori makes the best Yakipoopy... 💩
This channel should be much bigger.
People don't know what delicious experience they are missing
Thanks for the love! Yup, many people in the world outside of Japan have not heard of Yakitori and we're here to change that. Spread the word of Yakigang!
I tried to make yakatori in the past but it didn't turn out good using precut chicken :( . Just followed your tips from breaking down a whole chicken and making the tare. Whole chicken really does make a difference. Appreciate the in depth instructions from you. Keep up the good work!
Yup I always recommend going with the whole chicken! It definitely tastes better and you can learn more about the chicken. Glad my videos help! Keep it up and continue to spread Yakigang!
Wow, thanks for these tips. I'm your basic griller/smoker and have a nice hibachi Your channel will improve my skills for sure.
Thanks for watching! Make sure to subscribe for new content!
ABSOLUTELY LOVE this video! Thanks yakitori guy!
Great video! Can definitely see that you’ve leveled up your editing game! Excited for new content in 2021
Thanks for noticing!
Love your videos, I was struggling to look for Yakitori instruction videos before, but you lay yours out beautifully. Keep doing what you do!
Yup, that's how I felt when I was first learning so created this channel to help others. Thanks for watching and please spread the word!
I have been hooked on Yakitori now , since i Visited a Local Izakaya called Susuru in Orlando Fl, Thankyou for posting this Keep Up the Fantastic Videos.
Thanks for watching!
Great video I've been searching for a kushiyaki and yakitori guide! Nice being in your class sensei!
Thanks for watching! Hope you make some good Yakitori this week!
Thank u for sharing the knowledge. This is been the best resources.
Thanks for watching and glad you're learning!
Great informative video!.... Yakitori has always been one of my favorite Japanese street food treats!
You are very professional already. Thank you so much for yr finding and sharing
Thanks, hope the tips help!
Alot of information including important details! Great job! Your food looks delicious!
Thanks! I Hope this helps with your Yakitori!
Thank u..lovely Japanese food
Yummy Yakitori presentation, love this to try..thanks for the tips...from Philippines
Thanks for watching!
Just starting out with yakitori and your videos are well made and packed with useful info. Well done and thanks!
Thanks! Keep making Yakitori!
Subscribed to Yakitoriguy two days ago and I'm so close to taking the plunge to try and do this myself. I've got the Bincho grill, the Livart, Binchoten charcoal all on different tabs right now. Maybe I should watch a few more meat prep videos before I pull the trigger!
Welcome to Yakigang! The best way to learn is to simply just do, so I definitely recommend getting the Livart (lowest cost of entry) some skewers and just start breaking down chickens! When you feel like you want to step up, get more equipment. Good luck!
Wow this is great! I got obsessed with yakitori about a year ago. I'm obsessed with bintochan too. Now I'm obsessed with tare. I've never heard of tare until about 20 minutes ago watching your video. I HAVE to make some now!
I literally just bought the Yak grill...
Nice! You can watch my older tutorials and the Yak Grill video for some tips to help you use it! Enjoy making Yakitori!
I do have some ? about tare though...do you essentially dip everything? Like fish/shrimp, beef, pork? Also do you need to refridgerate it?
Haha, that's the number one question I get so I made this video: ua-cam.com/video/NWf7JfpEqso/v-deo.html
I recommend only dipping chicken and whatever items you included in your Tare (onion or garlic). For seafood beef etc, just take your Tare into another bowl and use a brush, as it muddles the flavors.
@@Yakitoriguy thanks for your replies! I'll def check out that video...cheers
You are a pro!!! I need to watch your old videos.😆
Thanks for watching!
Wonderful video man. You really have a skill here. Keep it going the food looks amazing
Great work and details ❤😊
Very helpfull, thanx for the nice Yakitori lesson
Thanks for watching!
amazing! thank you
Another great video!
Thanks! Hope it ups your Yakitori at home!
Thank you
New subscriber here. I just bought my first grill...the Hickory Summit hibachi grill. Not sure if its good or not, haven't used it yet. Found your channel and I'm really enjoying your content...learning so much. Thank you!
Welcome to Yakigang!
This is killer. Love this channel.
Thanks and welcome to Yakigang!
Great video. Keen to see more!
Thanks and welcome to Yakigang. Make sure to sub to see more!
Great video dude!
Glad you like it!
Became interested in yakitori grilling and bought a ceramic grill. Also purchased white charcoal. Today, Super Bowl Sunday, I will grill bone-in chicken thighs. Not yet familiar with all the ingredients like tare, mirin and hoisin sauce. I do have five spice seasoning.
Loved the video and the food looks amazing!
Thanks! Hope the tips help!
this is so good bro
Than you so much! Great video!
Glad it was helpful!
Thank you for this ! Where can I buy the grill ! !
Great videos! I love Yakitori. Thank you for sharing. I followed your channel.
Thanks for watching! Hope you make some good Yakitori at home and share the channel with friends!
Yaki gang💪🏾💪🏾💪🏾
Yakigang!
Definitely noticed the evolution of your channel from the very first chicken breakdown to here, but this video really highlights the changes, pretty cool! Also, now noticing some of the other non-chicken stuff in the videos, is that a Casioak you're wearing?
Thanks for watching and supporting from the beginning! I do cringe at some parts in my earlier videos, but it's a learning process like my Yakitori! Plan on doing "remastered" edited versions of some old stuff if salvageable. Yea I love G Shocks for cooking! Don't mind the chicken juices or the binchotan smoke! But this one is super sleek and stylish. Got it in Sapporo at the G Shock store the last time I was in Japan training in 2019 and been wearing it daily since.
@@Yakitoriguy Still trying to figure out what I want to wear when I cook, haven't tried a G-shock yet. So many Japan-exclusive things I gotta go check out someday!
@@normanluc3491 I have a white g-shock too but definitely discolored over the years with smoke.
@@Yakitoriguy lol yeah I'd imagine white isn't great in the kitchen
nice! thanks for the info.
Thanks for always supporting!
Super recette
Ou trouver liste des ingredients
Merci merci
beautiful
How long do you keep that tub of tare? Do you make it fresh every time or store it and reuse it?
Thanks for this video, what sake do you use?
Usually Shochikubai. Check this out for more info about the sake: ua-cam.com/video/NWf7JfpEqso/v-deo.html
Hello, thank you for the video, it is very informative. In your opinion, how big of a difference is there between the electric and the charcoal grill? I live in an apartment so charcoal might not be a very smart idea for me.
Great video! I need to go back on old videos, get a refresh and start making my first yakitori. But everything I have is a Weber gas grill, is it fine if I don't have Binchotan or yakitori grill? Thank you!
Yes definitely recommend rewatching the videos as they have additional tips and techniques that didnt make this video! You can definitely use a Weber grill to start off then upgrade later. If doing it flat on the grill, lay down a sheet of folded foil under the handle portions of your skewers so they don't burn.
I heard some would dip the yakitori skewer with white wine first then adding salt.
Oh you use sake to keep it moist and from drying. Can you use oil to keep it from drying and burning the chicken?
Oil can be used in moderation. Check out my more later videos where I show chicken fat being brushed on chicken and veggie skewers.
What garnishes do you use ? I noticed you said shimi? How do you spell that and the other two ? Any other stuff you recommend as far as garnishing or spices ?
Sake is either hard to find or quite expensive here in Sweden. Is there anything else you can use like normal cooking wine for spraying?
Maybe try some white wine and see how you like it. I would stay away from any cooking sake, could be cheaper but the taste isn't right.
Can we use anything non-alcoholic to substitute the sake? Your response would be really helpful :)
Simple water can be helpful
Are there any alternative to sake spray? Can a non alcoholic drink be used instead of sake spray?
What type of grill and charcoal do you use? Please. And where do you source your Tare?
Tare recipe:
Yakitori Tare This is the basic version of the classic yakitori sauce Tadashi grew up with in Tokyo. Every yakitori joint in the city has its own secret recipe for this sauce; you can create your own version, too, by adding ginger, scallions, garlic, or black pepper (see Variation, following). Yakitori sauce can keep in the refrigerator for 1 month. After each use, boil the sauce for 2 minutes to kill any bacteria and evaporate any accumulated moisture. Let the sauce come to room temperature before returning it to the fridge. (It’s fine if chicken fat accumulates on the surface; just mix together the next time you reheat.) Makes 2 cups Bones from 1 chicken (carcass and leg bones), coarsely chopped; bits of meat and skin are okay 2 cups mirin 2 cups soy sauce 1 cup sake 1 cup water 2 tablespoons packed brown sugar Preheat an oven broiler. Arrange the chicken bones in a roasting pan. Place the pan under the heat. Broil until the bones are browned, about 5 minutes on each side, using tongs to turn the bones over. Transfer the bones to a large stockpot. Add the mirin, soy sauce, sake, water, and brown sugar. Bring the stockpot to a boil over high heat. Decrease the heat to low and simmer, uncovered, until the liquid is reduced by half and becomes nice and glossy, at least 1 hour. Strain to remove the bones (and any optional ingredients) and discard. Let the liquid come to room temperature and use. VARIATION Add one or more of the following to the stockpot with the other ingredients and follow the instructions above: 3 to 5 crushed cloves garlic; 1 bunch scallions (white and green parts or green part only); 1 to 2 ounces fresh ginger, thickly sliced; 1 to 2 teaspoons freshly ground black pepper.
Thank you for the video! What type of sake/nihonshu do you use for the spray? Among the masters you learned from in Japan, which was their go-to brand/type(s)?
Check out my top 5 yakigang questions video for more about the sake to use. The master's answers were always their favorite sake they like to drink!
@@Yakitoriguy Thank you--I`ll check them out!
Hi, what is chicken main artery? I couldn't find it in your other video, can you please explain. Thank you
Some places call it main artery, some special heart, but in Japanese it's Hatsumoto. It's the connecting point between heart and liver. Check it out in my Heart video here: ua-cam.com/video/mXKqHKP4njY/v-deo.html
what sake do you recommend, do sweeter sake produce a sweeter yakitori or vice versa?
You can play around with different sakes but check out my top 5 Yakigang questions video where I talk about the sake to use.
do the skewers get hot enough to cook off the chicken juice? I noticed you touched raw chicken then the skewers. Not a big deal if the chicken liquid cooks off.
Usually around the grill the handles can get hot. But if you're still concerned, can also just go over the handles with a torch for a bit too.
Hiya, absolutely love the vids. I know its not traditional, would brining the meat before grilling is completely out of the question?
Thanks for watching! Always feel free to try out new things side by side and see what you like. But traditionally no brining and it's all about selecting the best chickens and finding out best ways to cut, skewer, and grill it to enjoy the natural flavors and textures enhanced by good technique.
@@Yakitoriguyah alright, cheers man. No point in reinventing the wheel imo aha, look forward to more vids!
YAKITORI GANG REPRESENT! 🐔
How much protein (meat) goes in to one yakitori?
Do we need to blanch the pork/chicken first.
No grill straight as is.
Hey! I was wondering, where did you get those steel beams you used when you were grilling? Just a local metal shop or online? Wondering what I should be looking for
You can find them as accessories from Grill sites like Binchogrill or Yakgrill but you can also just find stainless steel bars from metal shops.
Hi chef ,
Kindly make chicken teriyaki dish ...
Greetings from Pakistan🎉
Can I use tepeyaki pan? I dont have charcoal grill
If that's all you have for now, you can to practice other things like cutting chicken and skewering. For Yakitori, you want to use something that has open grate top for the heat to go through. By teppanyaki pan, most likely it'll be flat like a skillet/pan if so you don't get the infrared grilling effect.
@@Yakitoriguy I saw u use electric grill as well? right
Great to have all the tips in one bitesize (see what I did there) format. Top work yakitoriguy #yakigang
Make sure to have beer ready with that bite! Thanks Yakigang!
So I shouldn’t marinate ? I make chicken teriyaki and I always marinate since I add ginger and garlic and I want the flavors to stay and keep the chicken flavorful ... does the sauce stick to the chicken while cooking? Also how do you avoid cross contamination? Since I like using the sauce for basting... thank you , your videos are so informative
I also add sugar so would it allow it to stick well?
For Yakitori, traditionally there is not marination. Just freshly cut chickens skewered and grilled. This is so the eater can enjoy the pure flavors of the chicken and grilling. Take a look at my other tutorials but the Tare is only dipped at the very end so no raw chicken goes inside the container. And because the Tare is just heated at the end, you avoid any burned sauce.
@@Yakitoriguy I have watched all your videos! Thank you , I understand yakitori is just different and understanding how to cook it is a whole other amazing skill ! I tried the traditional way and I loved it , the chicken flavor and the tare I made ( your recipe ) was amazing!I was amazed about the cooking skill and it’s something I wish to master. I know it will take a life time but Im willing to improve just my overall grilling skills.
I have a gen question. Can yakitori be made from aged chicken. If so how to do it??
Some shops do dry age their chickens a few days to a week to help tighten the meat and the skin. But they are doing so with very fresh chickens where they know who's handled it etc.
What is the name of the yakitori grill?
May I please know how long it took for the meat to cook up completely? I want that grill but I want to make sure it does not take too long to cook
For most grills it's about average 10 mins to grill up Yakitori, with electric it might take another minute or two usually.
What is the grill you used in the kitchen called?
It's the Livart Orange Grill but in Black: ua-cam.com/video/j51ybJkalrs/v-deo.html
@@Yakitoriguy Okay thanks
Is possible to make mussel yakitori?
Sure you can skewer and grill almost anything in this way including shellfish. In that case though it'll be kushiyaki as Yakitori specifically refers to "tori" which means bird or chicken.
I noticed that when you're skewering the chicken on the board you're handling the yakitori skewers as well. When you're cooking the chicken, the handles are not really over the heat source. Aren't you risking some salmonella/cross contamination with the handles not being heated/cooked over the flame as they were exposed to raw chicken?
As far as I'm aware from Yakitori shops, it's not an issue most likely due to the fact that the grill area is full of heat and smoke. But you can always take a torch over it if you want to heat up the handles.
@@Yakitoriguy thanks! Good idea with the torch!
Can you list the tips in the description?
What brand and model is your honesuki?
I use a Tojiro Garasuki (just a tad longer) and Misono Honesuki. More info and where to buy here: ua-cam.com/video/NWf7JfpEqso/v-deo.html
do you have a yakitori restaurant in florida?
No, just visiting family. I'm a private chef based out of California.
@@Yakitoriguy do you have a favorite yakitori restaurant in FL? I have tried some but none of them seemed authentic. (For when I don't have enough time to make it homemade =))
@@mqnminhquang For sure. Outside of NY or California, there really isn't too many shops serving authentic or pushing the boundaries of Yakitori and chicken like in Japan. Which is why I started my channel to help people make Yakitori like Japan at home.
@@Yakitoriguy how do we hire you???
@@ewokiejoe Will be announcing upcoming popups hopefully soon on IG!
❤❤❤
Move to NYC
Based Florida video
Great video, would you say the yak grill is a good 1st yak grill??
If you were not sponsored which route would you go??
Thanks in advance 👍
Here from TikTok
Thanks! Welcome to Yakigang!
I salivate like a dog just watching this.
Time to go make some Yakitori of your own this week with the tips!
What is tare
Yakitori dipping sauce. Check out my tutorial on how to make on this channel.
🤜🏻👍🤛🏻♡♡♡
Bro just kills the flow when he pronounces it in a Japanese accent. Like, there’s no Japanese people out there like 今日ChEeSeBuRgErにしようか？ nah bruh, they go with the flow and hit a チーズバーガー
Have you ever gone on UA-cam to look up how to do something and click on a video that is your old housemate? Cause I just did! @yakitoriguy