How to Make Yasaimaki - Pork Belly or Bacon Wrap Skewers found at Yakitori/Kushiyaki shops in Japan
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- Опубліковано 30 чер 2024
- Today I wanted to show you another type of Kushiyaki which is recently growing in popularity in Japan. If you guys remember from the previous veggie video, Kushiyaki mean grilled skewers, referring to the category of non chicken skewers.
Today we have Yasaimaki. Yasai means veggies and maki means wrapped, and as you can see in the video these are veggies wrapped in pork belly.
This is a popular dish which originated in the Hakata ward in Fukuoka which is in Kyusuhu, the southern region of Japan. Hakata is famous for the izakaya nightlife especially the wooden popup mini food stands called Yatai that’s scattered around the city. In Japan Yasaimaki has grown and shops specializing in dishes of various veggies, meats and other items including desserts wrapped in pork belly can be found in Osaka and Tokyo. Because of it’s mix of vibrant colors and veggie focus items, it’s become quite popular especially among the female diners in Japan, however, this is definitely a dish I recommend to everyone!
If you can wrap pork belly or alternatively bacon around it, anything can become Yasaimaki. The possibilities are endless but here are 7 examples I made using tomato, mochi, shimeji mushrooms, green onions, lettuce, asparagus, and shiso leaves.
Ingredients Used in this video:
(Feel free to use other veggies)
1 pound of sliced pork belly or pack of minimally seasoned bacon
Mini tomato
Mochi
Shimeji
Green Onion
Lettuce
Asparagus
Shiso
Tare (from tutorial • How to Make Yakitori T... )
Sake
Kosher Salt
Optional - Kewpie Mayo, Shichimi, Ponzu
Equipment Used:
-Kitchen knife
-6 Inch Round Skewers
-Grill (Electric Livart Orange Barbecue Grill used in this video)
Equipment Links:
Livart Electric Grill: bit.ly/blackgrill
Other Equipment and Ingredients:
www.amazon.com/shop/yakitoriguy
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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. - Навчання та стиль
I spent 3 weeks in Japan over December-January, and when I came back, the first thing my wife did was buy me a yakitori grill and binchotan. She wants me to try to recreate the amazing food we had, specifically mentioning the night we went to Nanbantei in Roppongi and the negima at Abechan in Azabu Juban. Blows my mind that we apparently ended up at some of the most legit places around.
Awsome clip! Will definently try this out
And can we wrap the world in pork belly ? 😀😀 Thank you for the great video and the work you put in all of them...i am looking forward to the next one !
I loved listening the knowledge you've shared on club house. I've learn so much about Ramen that I didn't know about.
Thanks for your support! I'm more Yakitoriguy than Ramenguy but do enjoy eating Ramen! Hope you make some good Yakitori soon.
I was looking for this!
Glad you found it!
Thank you for this!!
Glad you like it!
Having bred and raised my own Kurobata (Berkshire) hogs, I can attest to the absolute deliciousness of pork belly. I usually make whole pork belly with a bourbon peppercorn sauce, this looks fantastic. I'm going to Japan as soon as the world opens up again. Thanks, Yaki-gang Leader!
Hope you have a chance to make some Yasaimaki!
Great video! It has given me so much ideas of what i am going to grill next time! Thanks! Only a little suggestion, It would be great if you taste the food at the end of the video
Thanks for watching! Usually I have a quick mukbang type of section right after I'm done grilling, but I guess I left it out because there were so many skewers in this bunch. Guess you will have to make it and taste it! :D
Hello! Love your page and just everything you stand for! I was wondering if you have any favorite brands for your pork or chicken as well? I know when I was living in the Bay Area as well, Marie’s chicken is top shelf :]
I mainly use Mary's Chicken as it's easy to find at Whole Foods around the nation and order through my food distributors. However I really like the Jidori brand chicken too. There are many local farmers markets type chickens which are good but pricey. In Japan there are so many special famous breeds/brands of chickens which I miss cooking with.
Suggest to make a video about instant yakitori sauce from supermarket. Thanks.
such a groovy video, can't wait to try it some of those skewers. What about using indirect heat on a charcoal grill? move some of the charcoals to one side of the grill? or only having a few charcoals underneath to avoid flair ups? keep up the awesome videos sir.
Hope you make some soon! Yakitori is cooking with the Infrared Heat the charcoal (or even electric coils) give off so indirect heat will go more into the territory of smoking/bbq. To avoid flareups, it's actually better to use more charcoal stacked, as it prevents air pockets/canals that is the cause of flareups.
This looooooks bomb! I gotta try this out ASAP. I mean if it has vegetables....then it has to be healthy for you LOL
Yup at least some veggies!
So great! Who would thumb this down?!?!
Glad you like it!
You know, speaking as a real amateur, I think you're right an electric grill would be best. But, I'm wondering if an idea would be to get one of those Iwatani torches so I can sear the skewers a bit on the top to get some of the effect of cooking on charcoal, slightly, but without the danger?
Yes you can use a torch to add some char and crisp up fatty parts. Definitely a trick I use often.
I feel like 🤯 . Sir... is it ok if I call you my master ? Am learning so much from your videos that I feel like your student . With the few yakitori meals I’ve cooked for my family, they’ve loved them . Thanks 🙏.... master.
Glad your family is loving them. Keep making Yakitori! Spread Yakigang
Can you use a smokeless electric indoor grill with the heating elements enclosed in the grate.
If the heating element it fused on to the grate which I've seen many designs are, you won't get that radiation heat effect that's idea for Yakitori. Try to look for one's that are more open design. I've shared some examples on Amazon on my UA-cam Live video from few weeks ago.
What sake should you use
OISOOO, dekeriba could you do MOTSUYAKI please....
You told me that yakitori can not be cooked in a pan and need indirect heat.
In the case of Yasaimaki, can you cook them in a cast iron pan at low heat while still turning the skewers to cook evenly?
You can cook in a pan but you won't be getting any of the smoke effect that's important for Yakitori/Kushiyaki as the meat juices drip and heats a heating element (gas, electric coil, charcoal) and turns to smoke that covers the meats.
how thin if you are cutting a whole belly on a meat slicer?
About 1-2mm (like store bought bacon) would be good.
Brilliant! Do you think vegetarians will object to these scewers? They have veggies inside, right, should be fine!? 😂😁😂
can you grill that on Bincho grill ?
You can. Just watch out for flareups from the drippings.
Yaki Tori Guy
おすすめありがとうございます
Hope you make it and enjoy it!
Sensei.. Today i make my first yakitory, 1 day old tare
Congrats on the Yakitori and new Tare!
Did not see the mochi one coming in this vid, I've only seen mochi in sweet preparations here. WIll have to try!
The mochi works when you want some quick carb snack. Can make it toaster oven too.
When i did it with bacon, it was a mess. The bacon kept falling apart.
Try with either thick cut or center cut bacon. Also try putting the bacon in the freezer for a bit to cool it down before handling.