Yakitori Paired with Belgian Beers at Hop Duvel Tokyo ホップデュベル
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- Опубліковано 4 січ 2023
- It's become pretty standard for Yakitori to be paired with Japanese beers because that's what has always been available. But how about Yakitori paired with craft and imported beers. That's what you can experience at Hop Duvel in Shinbashi Tokyo.
Hop Duvel Website For reservation: hop-duvel.jp/
Tablelog: tabelog.com/tokyo/A1301/A1301...
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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.
looks so yummy
keep the great work my friend
As a Belgian I can tell you that you got served some good beers. A few unique ones too.
Ooh that's great to know. They were all delicious!
another great one!
Wish I can edit faster! More to come
Freaks me out that kishu remains a luxury even among the best yakitori spots!
Yea but good to see all the other options!
this looks amazing! i'm a big lover of belgian beer and just made yakitori at home for the first time today. i think i'll pair them for a party sometime
Always a great time for a Yakitori party
Keep bringing more content! Made my first tare mother pot since April and probably dipped around 500+ chicken skewers into it. I've been taking care of my mother pot religiously!
Yes treasure that Tare mother pot!
@Yakitoriguy Will do! Made some adjustments to it by adding mushrooms, garlics, grilled onions, and ginger. Just trying to bring out out a lot of umami in the tare without taking away it's base flavors. Just wondering, can you add something like fish sauce to it to bring out more umami or is it a big no no? I know in your previous videos you mentioned dipping strictly chicken into it only, but I know some restaurants uses fish sauce in some sauce/broth/marinade (not tare) to bring out more umami without changing the base taste. Also, what do you think about MSG in tare? I haven't added any, but is it normal to see MSG in tare? I've been thinking of making some kind of broth with kombu to put inside the tare as well. Your thoughts on this?
Most shops do not add much to the Tare beside the basic component of soy sauce sake (mirin) sugar. No need for MSG or Konbu for umami when you got so much other flavors already that develop over years of dipping. Most Japanese food is about simplicity and subtracting ingredients vs adding which is common in western cuisines.
@Yakitoriguy Thank you. I'll keep that in mind and keep it simple.
Wow I gone go there
This video made me hungry and jealous.
Hope you visit Hop Duvel!
oh well, I REALLY have to go to Japan soon! I'm a new subscriber and I'm making my first steps into cooking yakitori with your EXCELLENT content, thank you very very much! just a quick idea for a video, or maybe a short: I'd like to know your typical sequence of skewers you serve for your dinners. I got hints here and there, but how do you combine yakitoris with vegetables or other kushiyakis to keep the meal interesting, and break the flood of just chicken? as I said, just an idea, and thanks again for your wonderful channel
I'll be postings lots more Yakitori courses (went to about 20+) so you can see how they do it to get more ideas.
Awesome to see these experiences - thanks for taking the time to edit these videos for us all :)
I've been meaning to ask - how come the skewers used here and at other Yakitoriya along your Japan travels have pre burnt ends on the skewers? Is it for aesthetics alone or does it serve another purpose?
Not all shops but if you see extremely blackened tips it's probably because the skewer is reused. Some shops like to use new skewers and some like to reuse some shapes or all skewers after washing. One school of thought is that carbonization helps make the skewer harder and better for skewering/grilling.
It's decided, I'm ordering paddle skewers and thawing a chicken today for yakitori Monday
yea make some Yakitori!
Please open a shpo for the grills in europe happy new year
The smoke is so clean and thick! I can only imagine the smells in that shop. I wonder if they determine the skewers based on the beer, or the beer based on the skewers. Which came first, chicken or beer :D
We definitely started the night and ended the night with beer!
Thx for sharing your hidden gems in Tokyo. What is your top place that pairs with sake?
No top place as all Yakitori shops generally have great sake selections. This one is a bit unique beer place.
The next 3 weeks I am japan. Maybe we can go to a place together and can cover the sake pairing part. I am a sake sommelier
💛...
cheers
Hello from India 🇮🇳
Hey India!
Can you tell me the square width of the Yakitori grill bars? Are they 20mm,30mm or ?
I would say around 15-20mm depending on size of grill/who made it.
Please add a source to buy good Mirin. I cannot find the one use use. Maybe add it to your Amazon shop?
If you see this at Asian grocery stores or want to purchase the bottle or bulk size, this is what I use often: www.takarasake.com/products/mirin
@@Yakitoriguy Thanks a lot,
I'll be looking for this brand.
What brand is the grill he is using ?
I don't know but most grills don't really have a brand name. Usually custom work.
Intresting, I never would have thought to pair Yakitori with Belgian beers! I'm a big craft beer guy, so knowing that even the Japanese pair it with Yakitori opens up a whole bigger selection of beers. How do you think other styles would pair, like IPA's for example?
Special Belgian beers work very good with yakitori spices
Anything dark works well with Yakitori - I haven't tried yakitori with sour beers but I assume they would go well, especially with anything fatty like Kawa or Tebasaki.
I don't think hop forward beers or those with heavy residual sugar (barley wines etc) would be the best of all the beer options available - but I'm sure there is a yakitori skewer for every type of beer out there.
My favourite pairing for yakitori is definitely sake - it almost dances with the flavours of yakitori at length.
@@Yakitoriotaku like a good Honjozo, Junmai or Ginjo and even some aged sakes too
As others mentioned variety of beers and light cocktails definitely work well with Yakitori. Hop heavy or higher proof drinks can overwhelm and make it hard to taste some of the subtle Yakitori skewers/flavors so best for post dinner night cap.
Thanks for the replies everyone, I greatly appreciate it! I'm only just getting started on my Yakitori journey, just got my first grill in fact. Only waiting on a shipment of binchotan now before I can get started. Looking forward to trying your recommended pairings in the future! Cheers