How To Make Yakitori with Pasturebird Chicken - Full Breakdown, Skewering, & Tasting Review
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- Опубліковано 8 лип 2024
- Limited Offer until Jul 15th: Use 15% off Code YAKITORI15 on www.pasturebird.com/
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Ingredients:
Pasturebird Chicken
Tokyo Onions
Shiso Leaves
Full Chicken Breakdown Tutorial:
• How To Breakdown Chick...
Equipment Used in the Video:
Binchogrill 24 inch: amzn.to/3wpawam
Skewers and other Yakitori equipment used in all the tutorials are available on the Yakitoriguy Amazon Shop
www.amazon.com/shop/yakitoriguy
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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.
The sizzling chicken in the intro was enough to earn a click of the like button. Now it's time to watch the rest of the video.
this way of eating chicken is the most beautiful way for me personaly.
I think so too!
I love getting chickens from Pasture Bird, it was great seeing them featured in this video.
Yea its been great for Yakitori!
great video! thanks for posting
Glad you enjoyed it!
Another great video! I think I’m going to try and do a chicken breakdown this week
Yea Yakitori all summer long!
I don’t live to far from this place thanks for the tip! Also I made your Tare and my friends and family flipped out at how tasty my yakitori was using your recipe for Tare!
Have you tried the yellow chickens sold at Chinese or Vietnamese-Chinese markets? Their skin is more chewy and meat is more tough, unlike American chickens sold at supermarket which are very soft. The taste of the "yellow" chickens are more potent. I don't live in SoCal, so I don't know which store sells them. But in Sacramento, I know cuz we get them all the time.
Yup few places in LA area have Chinese/Vietnamese owned live chicken butchers that have them. And yet they are definitely closer to the chicken for Yakitori in Japan.
Im sure higher quality chicken tastes better but even with $5, 5lb roasters from the grocery store, all that care in butchering, skewering, grilling, combined with a great tare makes some very cheap chicken taste way better than it should.
What's great about Yakitori is 1. You can take $5 chicken and make it good. 2. Unlike Steaks or Seafood. You don't have to spend $100's of dollars to enjoy. So even a jump from $5 to $20 chickens plus your technique makes really great food.
Saying that. My best decision I ever made a month into my Yakitori career years ago (and the advice that I tell since video 1 on this channel) was jumping from the cheapest chicken $8 to better chicken $16. At the $8 more the texture flavor and aroma difference in the Yakitori and the soup was so worth it for me and my customers.
Very well done! I am officially hungry now. I wonder, could you do thisvwith a turkey? Or even a duck?
Thank you for all your videos!
Very instructive and helpful. What type of metal you are using for the 2 rods on top of the grill? Thanks
Thanks for watching! Those are the rods available on the Binchogrills website under accessories.
I am from india,i like your chicken recipe.its delicious.
Thanks my dream is to help spread Yakitori to the world!
you are a beast
I recently purchased the tojiro honesuki and a whet stone for myself as a birthday gift. Can you do a video on how you take care of/sharpen your honesuki? Thanks for making another great video!
have you tried out the knife? been wanting to get it too
Great! Hope you got it off my Amazon shop :D Sometimes I go on IG live sharpening my knives so make sure to follow that too! I can try to make a video but I think there's other knife specialists on UA-cam already who probably do a better sharpening then I do.
Not sure if you're asking me or Jae, but here's how it cuts chicken: ua-cam.com/users/shorts0HlIjLz4ByI?feature=share
and it's on my Amazon shop too: amazon.com/shop/yakitoriguy
@@francisco.lizarraga I got it in the mail the other day and I have yet to use it since Im in the process of moving but once I settle down I will let you know! Yakitori guy also put out a youtube short using it and it looks like it works like a charm. I recommend getting it
I hav 1 question.
Pls tell me which part of chicken grill with tare or some part grill with salt only and why ?
Thank you for explain about cut of chicken part.
I have a older video called how to grill that shows me adding variety of toppings to different skewers. Ultimately it's chef's choice, but usually you want to be conscious about do you want to serve and item to serve the taste or aroma of that part, so tenders usually just salt. And something like skin, do you want it to be served simple and crispy, then its salt. But if you want it to be served more flavorful but less crispy its Tare.
How long on average do you cook the negima? Thanks.
Really depends on what grill, charcoal, how big the skewer is etc but usually each Yakitori skewer takes about 5-10 minutes.
Nice job. I always have an issue with my chicken skin flaring up. Any tips to prevent that?
Try using charcoal that doesn’t tend to flare up. Otherwise you just gotta keep moving it around.
@@dabs7448 I'm currently using Thaan Thai Charcoal. That might be it. It's almost impossible for me to find Binchotan charcoal. Maybe I'll try looking for another type. Thanks for the help.
@@nickg2467 Luckily for me, binchotan is quite easy to get here in Sydney. The south east asia ones.
If you keep moving them around it shouldn’t get too bad.
Yea there's a point in charcoal where it gets soaked up and leads to flareups. Binchotan is definitely better but other style of Ogatan (compressed) which Thaan is, like the Charblox Bamboo or the Binchogrill Ogatan is better at not flaring up as much.
@@Yakitoriguy thanks brotha. Those are the 2 that I was looking into! Thanks for the reply. Keep up the great content.
Love your videos but wasn’t a fan of the editing on this one. That close up shot angle was weird. I would prefer to keep the pov in one spot. But that’s just me.
Appreciate the feedback! Been trying out different things based on other inputs too.