Yakitori is for chicken specifically, as tori means bird (or fowl). Kushiyaki would be the term for any skewered meat/veg (yaki is grill and kushi is the skewer)
glad i read the comments before commenting this myself wouldn't want to make guga feel bad coz he's done a terrific job, just missing a little tidbits like this really wanted to tell him myself tho
Not completely true. In Kanji, Yakitori is usually high end, chicken only. If written in hiragana, then it is a term used more loosely. So I wouldn't say he is correct to use Yakitori as a collective term for all the kushiyaki, but he isn't exactly wrong either. At least he called it yakitori and not yakatori.
I love how this guy is using a straight up charcoal grill like the one so many of us have, to rock some incredible looking food. He has exploded the last couple years. He deserves it for his hard work. Seems like a great guy too.
He is a great guy he never hates on anyone doesn’t make drama videos either. Sadly I’ve seen lots of people try to attack his name and character but he never really even acknowledges these people which just shows even more how intelligent he is.
mirin and sake can also be added to the yakitori sauce. and traditionally, skewers are DIPPED in the sauce, which makes the sauce itself improve its flavor over time with the fat drippings and ash from the binchotan. mine is 6 months old and keeps getting better. some yakitori shops in japan have had theirs for decades. also, try spraying some sake on the skewers while grilling them, it helps keep the food moist, and its sugar caramelizes making everything better
Yea the skewers should be dipped and completely covered in sauce after grilling, the chicken meat balls for example should be completely dark in sauce.
@@Ishlacorrin Thank you, I came here to say that once again, this is mostly "yakigyu" and not "yakitori" except for the wings! We need to get Guga some Japanese lessons!
Love your video Guga! Just note Yakitori is actually just grilled/skewered chicken-- the word you're looking for is "Kushiyaki" which is grilled skewer meats.
about the chicken hearts (hatsu in japanese), the fatty part at the top, including the veins and whatever tissue is left (which connects to the liver) is used to make a whole separate skewer in yakitori cuisine, it's call hatsumoto and it's downright delicious. too bad it takes 7 or 8 hears to make a single hatsumoto skewer! btw, if anyone is interested, there's a FANTASTIC yakitori channel on youtube, "yakitoriguy"
There is also a minced meat kushiyaki in japan called Tsukune, you combine it with Tare + a raw egg yolk (I pasteurize mine since i dont trust raw eggs outside japan) mix them together and then dip the Tsukune skewer and eat. Edit: he makes em at the end lol
when I lived in Japan, the chicken liver yakitori was hands down the best... maybe it was heart... i couldn't read what it was... but it was incredible...
While doing this grill setup I would say be careful as normal bricks are prone to cracking and you should use fire bricks instead if available. Also never use normal stone as they could have trapped water in the center which can cause the water to evaporate and explode due to the buildup of pressure.
You don't want flair ups during yakitori all it does is add soot and carbon onto the wagyu meat. When flare ups or flames do happen, you need to put them out with a fan. I get flames are better for the camera, but yea, no flames. Also, I didn't know lightly seasoned meant there should be a coat by the end of the cooking process...
You’re awesome for coming up/ showing your set up with a typical American grill!! Yakidai (yakitori grills) are hard to come by / are pretty expensive so that’s very creative / resource friendly to do what you dod
For chicken meat balls you should have tried making Tsukune instead as that's the typical chicken meat ball skewer that all yakitori place must have in their menu.
So here’s a tip for the sauce, instead of brushing, dip your skewers into the sauce the drippings from the meat will flavor your sauce. Also try and limit how much sugars u put in the sauce to avoid the skewers getting tacky
Top tip, if you can't find chicken's feet, don't want to buy a big bag from a chinese supermarket, you can make the sauce using chicken wing tips too which work just as well.
Thank you! I bought a traditional Japanese grill and used your recipe with chicken feet. I was hesitant but once I tasted it… MIC DROP!! Bomb (am I showing my age by using bomb). Amazing. 40 people here and everyone is loving it. We put that sauce on the shishito peppers we grilled and amazing!!
Just reminder including the takoyaki video previously; yakitori - yaki "grilled" tori "chicken". whereas takoyaki - tako "octopus" yaki "grilled" other than that. amazing as always
Love how u just use your own protucts when they fit and dont force them into everything u do just to show them as advertise. It makes you and them very authentic.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. - Please try some other cattle breeds than wagyu and American beef. And yes I'll repeat those requests often. ;D
Experiment idea! 4 years ago you did a video where you dry aged a Picanha, Angel made a joke that you need to cut the fat off, then dry age, then put the fat back on, please do this! Guga, you said you could use meat glue to make it happen. I wanna see you do it! ❤ 🎉
One that I've really loved is zucchini, actually! They added some sort of garlicky, mildly sweet sauce with a bit of acid that paired perfectly with the grilled zucchini. I highly recommend it! And not just because I'm hunting for the sauce I had at that restaurant 😅
well, except the only true yakitori skewers here were the wings and the heart, since "tori" in "yakitori" means "bird". the other looked great but they're not really yakitori, they fall in the general category of kushiyaki (= grilled skewers)
@@pgabrieli Yes, you are right, but at least he did the wing one. Ooh That reminds me. It would be so awesome if Guga would do an episode on Kushikatsu!!
I had yakitori in an izakaya in Japan and it blew my mind. Amazing. This is crazy Guga! Great stuff! I should buy that rub... but that yakitori sauce....
Hi guga, some recommendations: dry age in Tahini sauce, dry age in beef tallow with cinnamon and Arais - Pita bread that is grilled with grounded beef inside(also should be eaten with Tahini sauce)
My man guga knows his stuff, that yakitori with chicken heart is literally something we eat a lot on BBQ here in Brazil, and it is called "espetinho de coração" (heart skewer), i love seeing him showing our culture to everyone ❤
All of them look awesome. And I love chicken hearts! My grandma uses them in her chicken soup with homemade noodles, and I made ragu with them which turned out so good 😇
Duck is fantastic yakitori style, also if u have the opportunity, add sansho on the side for your chicken skewers and add a little cartilage or something similar into your chicken meatballs
Oh man, I absolutely fell in love with this stuff when I was in Japan. I'm gunna be finding myself some bricks and convert my porch fire pit ASAP cuz I have tried a few different tricks but never managed to get it quite right, and that brick idea is brilliant. My favorite place to get this stuff would have chicken skin (JUST the skin) on skewers, and also skewers of pork belly together with asparagus. If you like asparagus, I HIGHLY recommend that one.
I'm a South African, so pretty much anything on the braai is a win. We also have a South African kebab that we call sosatie. But we do those pre-marinated and straight on the grill. These look like a good plan.
My favourite are chicken meat balls aka Tsukune. Yaki tori means grilled chicken, when you grill a meat other than chicken, it's called yaki niku/grilled meat. Basically yaki means grill, so you can just add and name yaki to any grilled ingredient.
GUGA! I have a video idea. Best way to reheat a steak. Steaks should be prime or choice. Ribeye, T-bone or sirloin. I know you love Wagyu but this should be a test for normal steaks most people eat every day. Something we all have done but what is the best way to keep the most juice and best texture? Here is how I see it going down. First get 3 steaks. One steak put to the side as the control so you can see how close the reheated steaks are to a freshly made steak. The other two steaks cook them Sous Vide to perfection. After they are done and you put a crust on them cut them in half, this simulates half has been eaten, and put them in the fridge for a few days. Then when you take them out of the fridge a few days later you reheat them four different ways. Sous Vide, stove oven, microwave and the last piece can be grill if you want a normal way or if you want a UA-cam thumbnail and title you can use your very hot pizza oven. I can see the title now, I reheated steak with a pizza oven. Finally cook the control that day and do your normal taste test. Feel free to try something different if you know a trick I don't. Please give it a try, I would love to see the results and this is something that can help everyone at home too.
i know when I worked at a greek place, one of our most popular dishes was fried chicken hearts. Maybe should do a greek themed episode for meats sometime! and makes some dolmades for side dish, absolutely delicious
Honestly, I didn't know it was a traditional cooking method. I did exactly this with a top blade cut. This cut is very common, finely marbled and as it has the silver skin in the middle, it's perfect for cutting into cubes and preparing like this. Didn't know you need to wet the sticks, will try next time. And a few good ideas for sauces I will definitely try.
Its called souvlakia or souvla my friend but we prepare them a bit different, using a special grill called Foukou and its one of our traditional foods here in Cyprus. If u never heared of it and u like meat on charcoal you should defenately visit Cyprus for the summer! Feel free to ask anything
I didn’t know eating chicken hearts was a thing until I went to Brazil. Didn’t know what they were until after I tried one. Very delicious! Guga’s right! Try them! You might be surprised!
Fun fact: Yakitori quite literally means grilled chicken, obviously, it isn't a grilled chicken when the meat is wagyu The skewers themsvels are call Kishiyaki, the sauce is just Tare (which is also used in ramen.) They also have the sausage-like minced meat called Tsukune (obviously not made with cheese traditionally)
Hey Guga! Have you considered doing a video testing different methods of getting a better crust on steaks? Pretzels get their super dark crust by boiling in lye (or baking/washing soda) briefly before baking. What if you blanched your steaks in the same boiling water and then dried them before grilling?
man I wish people sell chicken heart separately here, they only sell the whole organ so if I need 50 chicken hearts I need to buy a lot of chicken organs lol
Props for the makeshift grill setup👍 But I can't help but imagine how much more control you would have (especially the wagyu) if you used a Santa Maria Argentina style grill.🤷
erm... just wanted to point out, yakitori means CHICKEN grilled in skewer. kushiyaki is way more appropriate for your food since yakitori is specific to chicken
Honestly surprised at the response to the Shishito peppers. If I see those fore sale, it's in my cart. Little oil, tossed in a hot wok, and then in my belly.
Yakitori is for chicken specifically, as tori means bird (or fowl). Kushiyaki would be the term for any skewered meat/veg (yaki is grill and kushi is the skewer)
I am glad you pointed that out!
glad i read the comments before commenting this myself
wouldn't want to make guga feel bad
coz he's done a terrific job, just missing a little tidbits like this
really wanted to tell him myself tho
Nice little Japanese lesson 👍
Why isnt it yakiniku🤔
Not completely true. In Kanji, Yakitori is usually high end, chicken only. If written in hiragana, then it is a term used more loosely. So I wouldn't say he is correct to use Yakitori as a collective term for all the kushiyaki, but he isn't exactly wrong either. At least he called it yakitori and not yakatori.
I love how this guy is using a straight up charcoal grill like the one so many of us have, to rock some incredible looking food. He has exploded the last couple years. He deserves it for his hard work. Seems like a great guy too.
He is a great guy he never hates on anyone doesn’t make drama videos either. Sadly I’ve seen lots of people try to attack his name and character but he never really even acknowledges these people which just shows even more how intelligent he is.
ofc😁
@@sneakfreak8100 I bet he is really good at sex too sneakfreak8100, don't you think probably?
@@sneakfreak8100Who has said negative things about Guga?
@@sneakfreak8100*cough cough* salt bae
mirin and sake can also be added to the yakitori sauce. and traditionally, skewers are DIPPED in the sauce, which makes the sauce itself improve its flavor over time with the fat drippings and ash from the binchotan. mine is 6 months old and keeps getting better. some yakitori shops in japan have had theirs for decades. also, try spraying some sake on the skewers while grilling them, it helps keep the food moist, and its sugar caramelizes making everything better
Yea the skewers should be dipped and completely covered in sauce after grilling, the chicken meat balls for example should be completely dark in sauce.
My yakitori sauce just turned 3 yesterday. I used it for some chicken hearts and it was amazing.
@@legion4723 nice!! do you follow "yakitoriguy"?
@@pgabrieli No, I don't. I'll check his channel out.
The yakitori style of cooking is fascinating to see. It’s been preserved for decades, and now it brings us to here.
The style itself is called Kushiyaki, yakitori is specific to just chicken while yakiton is pork and other meats/items have other names.
It's a skewer bro they exit all over the world the japs aren't special.
@@Ishlacorrin Thank you, I came here to say that once again, this is mostly "yakigyu" and not "yakitori" except for the wings! We need to get Guga some Japanese lessons!
@@TheWesterlyWarlock Or he could just called em skewers and it would be fine. Every country has its own versions.
Love your video Guga! Just note Yakitori is actually just grilled/skewered chicken-- the word you're looking for is "Kushiyaki" which is grilled skewer meats.
about the chicken hearts (hatsu in japanese), the fatty part at the top, including the veins and whatever tissue is left (which connects to the liver) is used to make a whole separate skewer in yakitori cuisine, it's call hatsumoto and it's downright delicious. too bad it takes 7 or 8 hears to make a single hatsumoto skewer! btw, if anyone is interested, there's a FANTASTIC yakitori channel on youtube, "yakitoriguy"
He is an awesome culinary artist!
@@stephaniequiroz1564 who, yakitoriguy?
There is also a minced meat kushiyaki in japan called Tsukune, you combine it with Tare + a raw egg yolk (I pasteurize mine since i dont trust raw eggs outside japan) mix them together and then dip the Tsukune skewer and eat.
Edit: he makes em at the end lol
Thanks!
Guga needs to travel more. The moment he goes to Japan, we get a whole segment that is Japanese themed. Guga needs to visit France next.
The salmon one looked so good. I really hope you do some more experiments with salmon or even fish in general. Anyway, great video as always.
when I lived in Japan, the chicken liver yakitori was hands down the best... maybe it was heart... i couldn't read what it was... but it was incredible...
the heart is a bit chewy and firm, the liver should be more creamy in consistency
@@pgabrieli then it was definitely liver
In Italy we have something similar to yakitori, and that's arrosticini, they are usually made with mutton or lamb meat. They're delicious.
While doing this grill setup I would say be careful as normal bricks are prone to cracking and you should use fire bricks instead if available. Also never use normal stone as they could have trapped water in the center which can cause the water to evaporate and explode due to the buildup of pressure.
True. I had several piecies of slate burst, throwing hot rocks up far enough to land on the roof.
Here in Brazil we LOVE seeing our food in International food channels and we can see Guga just LOVE Brazilian meat, and thats why we LOVE Guga!
You don't want flair ups during yakitori all it does is add soot and carbon onto the wagyu meat. When flare ups or flames do happen, you need to put them out with a fan. I get flames are better for the camera, but yea, no flames. Also, I didn't know lightly seasoned meant there should be a coat by the end of the cooking process...
You’re awesome for coming up/ showing your set up with a typical American grill!! Yakidai (yakitori grills) are hard to come by / are pretty expensive so that’s very creative / resource friendly to do what you dod
The broader term for Japanese skewers cooked like this is 'kushiyaki'
no one asked
@@arvinquazi788 oh yes, let's continue to call every meat a bird.
@@arvinquazi788then you’re gonna be a fool if you ask for beef in a yakitori restaurant.
yeah probably Guga forgot to ask when he's in Japan
For chicken meat balls you should have tried making Tsukune instead as that's the typical chicken meat ball skewer that all yakitori place must have in their menu.
So here’s a tip for the sauce, instead of brushing, dip your skewers into the sauce the drippings from the meat will flavor your sauce. Also try and limit how much sugars u put in the sauce to avoid the skewers getting tacky
I thought this a little odd recipe for a taré
In america the food safety culture would not allow,something like that lol
Top tip, if you can't find chicken's feet, don't want to buy a big bag from a chinese supermarket, you can make the sauce using chicken wing tips too which work just as well.
Thank you! I bought a traditional Japanese grill and used your recipe with chicken feet. I was hesitant but once I tasted it… MIC DROP!! Bomb (am I showing my age by using bomb). Amazing. 40 people here and everyone is loving it. We put that sauce on the shishito peppers we grilled and amazing!!
Is that last guy trying to become the most hated crew member? lol
Hope I never see his snob ass again. And I thought Angel was bad...
Just realized you JUST posted this😂 making me wanna try this now! I love shishiito peppers, but yes, any pepper is an aquired taste
Looks phenomonal as always Guga
Just reminder including the takoyaki video previously; yakitori - yaki "grilled" tori "chicken". whereas takoyaki - tako "octopus" yaki "grilled" other than that. amazing as always
As a Japanese, beef and fish yakitori are my favs! Btw Yakitori means grilled chicken.🤫
non-chicken skewers would be kushiyaki, right?
@@pgabrieli Yes, and Kushiyaki is something grilled on skewers which include chicken, too😉
@@THR691 thanks for the clarification!
Love how u just use your own protucts when they fit and dont force them into everything u do just to show them as advertise. It makes you and them very authentic.
I've never had "Beef yakitori"... Because i've never seen a "Cow Chicken" before xD
Calling something “garbage” is a damn good way to not get invited again 😂
Who knows... being polarizing gets more clicks these days.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
- Please try some other cattle breeds than wagyu and American beef.
And yes I'll repeat those requests often. ;D
Love your channel man! Always makes my mouth water! You're a master! 🤤🤤🤤🤤🤤🍗🍗🍗🍖🍖🍖🥩🥩🥩🥩
Again, That what she said
Experiment idea! 4 years ago you did a video where you dry aged a Picanha, Angel made a joke that you need to cut the fat off, then dry age, then put the fat back on, please do this! Guga, you said you could use meat glue to make it happen. I wanna see you do it! ❤ 🎉
Somewhere in Japan, an ancient Yakitori master is having a stroke.
🤣
As someone who is Japanese this video crushed my soul
EU VIVI PARA VER O GUGA FAZER CHURRASQUINHO DE CORAÇÃO PROS GRINGOS HAHAHAHAHAHA
One that I've really loved is zucchini, actually! They added some sort of garlicky, mildly sweet sauce with a bit of acid that paired perfectly with the grilled zucchini. I highly recommend it! And not just because I'm hunting for the sauce I had at that restaurant 😅
Kofta is also an Egyptian Dish Nice to see Guga Making it 🔥💗
It's very popular here in Brazil, at least in my state. We had a great influx of Lebanese people that brought with them a lot of foods.
Wow Guga! This was legit, I love yakitori and you really covered all the good ones. Very authentic!
well, except the only true yakitori skewers here were the wings and the heart, since "tori" in "yakitori" means "bird". the other looked great but they're not really yakitori, they fall in the general category of kushiyaki (= grilled skewers)
@@pgabrieli Yes, you are right, but at least he did the wing one. Ooh That reminds me. It would be so awesome if Guga would do an episode on Kushikatsu!!
if you guys notice, guga is doing some new stuff and every video looks amazing
I had yakitori in an izakaya in Japan and it blew my mind. Amazing. This is crazy Guga! Great stuff! I should buy that rub... but that yakitori sauce....
people who throw away food, will have no food in the future.
Hi guga, some recommendations:
dry age in Tahini sauce,
dry age in beef tallow with cinnamon
and Arais - Pita bread that is grilled with grounded beef inside(also should be eaten with Tahini sauce)
Appreciate the video editors keeping the language clean for viewing of the entire family including children.
My man guga knows his stuff, that yakitori with chicken heart is literally something we eat a lot on BBQ here in Brazil, and it is called "espetinho de coração" (heart skewer), i love seeing him showing our culture to everyone ❤
All of them look awesome. And I love chicken hearts! My grandma uses them in her chicken soup with homemade noodles, and I made ragu with them which turned out so good 😇
Duck is fantastic yakitori style, also if u have the opportunity, add sansho on the side for your chicken skewers and add a little cartilage or something similar into your chicken meatballs
Oh man, I absolutely fell in love with this stuff when I was in Japan. I'm gunna be finding myself some bricks and convert my porch fire pit ASAP cuz I have tried a few different tricks but never managed to get it quite right, and that brick idea is brilliant. My favorite place to get this stuff would have chicken skin (JUST the skin) on skewers, and also skewers of pork belly together with asparagus. If you like asparagus, I HIGHLY recommend that one.
I'm a South African, so pretty much anything on the braai is a win. We also have a South African kebab that we call sosatie. But we do those pre-marinated and straight on the grill. These look like a good plan.
i love getting bricked up with uncle guga
ayo
I haven't often found myself salivating during a video. Those wagyu cubes with sauce... nice
Watching guga for food ❌️
Watching guga for the accent ✔️
Guga has one of the best jobs on the planet he literally gets payed to make and eat steak
My favourite are chicken meat balls aka Tsukune. Yaki tori means grilled chicken, when you grill a meat other than chicken, it's called yaki niku/grilled meat. Basically yaki means grill, so you can just add and name yaki to any grilled ingredient.
GUGA! I have a video idea.
Best way to reheat a steak.
Steaks should be prime or choice. Ribeye, T-bone or sirloin. I know you love Wagyu but this should be a test for normal steaks most people eat every day.
Something we all have done but what is the best way to keep the most juice and best texture? Here is how I see it going down. First get 3 steaks. One steak put to the side as the control so you can see how close the reheated steaks are to a freshly made steak. The other two steaks cook them Sous Vide to perfection. After they are done and you put a crust on them cut them in half, this simulates half has been eaten, and put them in the fridge for a few days. Then when you take them out of the fridge a few days later you reheat them four different ways. Sous Vide, stove oven, microwave and the last piece can be grill if you want a normal way or if you want a UA-cam thumbnail and title you can use your very hot pizza oven. I can see the title now, I reheated steak with a pizza oven. Finally cook the control that day and do your normal taste test. Feel free to try something different if you know a trick I don't.
Please give it a try, I would love to see the results and this is something that can help everyone at home too.
i know when I worked at a greek place, one of our most popular dishes was fried chicken hearts.
Maybe should do a greek themed episode for meats sometime! and makes some dolmades for side dish, absolutely delicious
Is the reason for them choosing different charcoals is because maybe the longer ones last longer to use all day
Binchotan burns super hot, also cooks with far infrared heat, it's virtually smokeless and yeah, it lasts longer and can be saved to be used again.
Boss Guga doing meat wonders
Honestly, I didn't know it was a traditional cooking method.
I did exactly this with a top blade cut. This cut is very common, finely marbled and as it has the silver skin in the middle, it's perfect for cutting into cubes and preparing like this.
Didn't know you need to wet the sticks, will try next time.
And a few good ideas for sauces I will definitely try.
6:55 i recomended use a lemongrass as skewer, it has more flavor and giving a extra aroma
Im going to have to try this, thanks Guga.
Gotta say, seeing the hearts got me excited. Every time we go to churrasco, you gotta get some. Even my 8 year old daughter thinks they're great!
Its called souvlakia or souvla my friend but we prepare them a bit different, using a special grill called Foukou and its one of our traditional foods here in Cyprus. If u never heared of it and u like meat on charcoal you should defenately visit Cyprus for the summer! Feel free to ask anything
Chicken hearts are a treat. We often eat it in Southwest France, with a lot of herbs, garlic and duck fat
This is a superb video. Would love to see more yakitori videos!
I didn’t know eating chicken hearts was a thing until I went to Brazil. Didn’t know what they were until after I tried one. Very delicious! Guga’s right! Try them! You might be surprised!
Fun fact: Yakitori quite literally means grilled chicken, obviously, it isn't a grilled chicken when the meat is wagyu
The skewers themsvels are call Kishiyaki, the sauce is just Tare (which is also used in ramen.) They also have the sausage-like minced meat called Tsukune (obviously not made with cheese traditionally)
Hey Guga! Have you considered doing a video testing different methods of getting a better crust on steaks?
Pretzels get their super dark crust by boiling in lye (or baking/washing soda) briefly before baking. What if you blanched your steaks in the same boiling water and then dried them before grilling?
I like how Guga takes care of his people. Salute 🍻
Guga knows where to send my steaks
Looks amazing Guugs. I would love to this potluck style, aka everyone brings their own protein. Sounds like a cool interactive experience.
I really appreciate that shopify logo transition into your logo animation smooth :)
Mmm.... Loving these recipes!
At this point Dry aging is this man's trademark
'kushiyaki' is generally used when the meat isn't chicken as the 'tori' in 'yakitori' means chicken
The information chefs around the world can take from your videos is truly price less
Hey Guga, I have a video idea for you!
Why not try cook some char siu (chinese BBQ pork)? Would be very interesting!
Well done gustavo! You are a fantastic chef!
Definitely going to try this. Looks amazing.
I'm a pretty big fan of chicken hearts and gizzards, so I was excited to see a Guga recipe featuring hearts!
Guga's house eats good, point blank period!!!
man I wish people sell chicken heart separately here, they only sell the whole organ so if I need 50 chicken hearts I need to buy a lot of chicken organs lol
My grandmother made chicken heart soup. Chicken noodle with hearts and veggies. Amazing.
I think you guys should try Seekh Kebabs too. If it hasnt already been done on the channel. The Pakistani style ones.
Wow, like #2... keep it up Guga. Nice 🎉🎉
do more videos like this its amazing good job !!!
For the chicken balls, if you don't add the breadcrumbs. it will be "TSUKUNE" or Japanese Meatball Yakitori
just a fix. You can call it Yakiniku style. Yakitori means grilled chicken.
Looks yummy, Guga!
whole things was so good i had to stop midway to get snacks to finish this video
Props for the makeshift grill setup👍 But I can't help but imagine how much more control you would have (especially the wagyu) if you used a Santa Maria Argentina style grill.🤷
day after day Guga you are on a roll with these video uploads
Thanks white screen of retinal death for sponsoring this video
erm... just wanted to point out, yakitori means CHICKEN grilled in skewer. kushiyaki is way more appropriate for your food since yakitori is specific to chicken
Awesome vid as always!!
Chicken hearts are awesome.. deep fried or grilled.. both tastes so good with fun texture 😋
Guga making the gril for the yakitori was like a 5 minute craft if you think abt it. Ah yes i definently have a long metal beam and 8 bricks with me
The "tori" part in Yakitori means chicken (bird, to be more exact. Yaki means grilled), so it's chicken skewers. What you are making is Kushiyaki.
Wow! Looks good hope I could try this one day.
The dissolved chicken fingernails make the sauce amazing
LOL 😂 I knew Angel would ghost on the salmon.
Guga deserves a cooking show man 😂
Honestly surprised at the response to the Shishito peppers. If I see those fore sale, it's in my cart. Little oil, tossed in a hot wok, and then in my belly.
They're children. What do you expect?
@@connect32gm It seems like you're the child.