How Binchotan Charcoal Creates Japanese Skewered Perfection - Open Fire
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- Опубліковано 2 жов 2024
- Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara visits Yakitori Tora in NYC to learn how to cook yakitori, or Japanese chicken skewers, over charcoal imported from Japan which lends a distinct smokiness to each dish. Popular skewers include chicken thighs, livers, hearts, and more.
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The level of care in Japanese cuisine is inspiring
It's their pride that makes it so inspiring too
Amen
Either Alex is stuck in the early 90s, or has has some real mother issues.
As someone that lives in Japan.. this place is not typical. You will never see pieces of chick that large put onto a stick here. They are normally half that size and just shoved onto the stick. Still taste great though..
True that!!
You can straight up see the discipline in everything japanese.
So much discipline no lie took me 3 years to get it down
It's a way of life 💯
Alex...2 words; Oedipus Complex. It is clinical....and you seem to have it!!
like groping women on public transport
Yup, they do that in full discipline too. Really organised
He looks like Japanese Elon Musk
Then he's Eron Musk-san
Edit: i forgot the uwu
hahahaah he does!
What an insult. You look like someone dead :)
That’s what I thought 😂
Aphexon you look like a bitch
Finding great yakitori is hard
I've been doing yakitori/robata
For about 7 years
It does take a while to learn and get used to making the skewers and also cooking it
If you guys are in LA
Come visit me at my restaurant called the backhouse it's in ktown will make the yakitori/robata personally
I`ve been in Tokyo for over 20 years now and the fragrance that billows out from a yakitori joint is still hands down one of my favourite smells in the world!! I think I would put dashi second, and roasted tea leaves third.
Well, just like any other meat you should have a sense of the quality even while it is still in the package. I would suggest getting your meat from somewhere else if stank smell is a problem for you!!
what sucks is it's often accompanied by cigarette smoke
Considering that my mother is almost 70 years old I`m guessing that you then get off on Granny porn? Zingers come from known context, never ignorance. But hey, you`re having fun, right?
Same
Yeah...I oddly like that smell too.
Stationed at Camp Zama just south of Tokyo for years. There was an old small Yokitori stand on the way home. The smell of Japanese BBQ would permeate your vehicle as you drove by. They were around 100yen a piece. We would park across the street at the Lawson’s and run over to the old man. He always had a smile on. We would get a whole bag of them and they’d all be gone by the time we’d get home. Chicken thigh and garlic was my favorite. The meatballs were to die for as well.
Sammy Joe Louis. Thanks for sharing the story. Makes me want to go and try it.
You can always be sure the Japanese will take the most simple thing and make it the most complicated thing in the world. I love that attitude.
UncommonManFromEarth on god 🙏🏼
I feel like it is not making it the most complicated but finding the best technique in order to achieve the best taste and texture even though it might be complicated
It's the "everything is an art form" way of life. You do something. You pursue the mastery of forms involved in that craft.
More like learning to take the simple and turning it into something great. The process might be complicated, but the end result is worth the effort. Something isn't refined until there is nothing left to take away. Chicken with basically just salt cooked over a flame is as refined as you can get and still get a great end product. In the USA, when we grill, we use crappy quality charcoal (glued together sawdust that is turned into charcoal basically) and smother it in flammable chemicals to get it to light. We then use all sorts of marinades and sauces and seasonings on the food, and burn the shit out of it in the process. It's complicated and the end result is not so good. However, a lot of us don't know any better, so we keep doing it and think it's good. Good is when the end product is so tasty, that for a moment, you have no words to describe it. Good is when you want to shove your face full of the delicious end product, but can't because it's so satisfying to begin with. Food should not leave you feeling hungry and you shouldn't have to eat a large amount of food to feel full and satisfied. This yakitori looks like it would be very satisfying and wouldn't take much to satisfy the hunger urge.
Chef : *Shows me how to cut chicken thighs* "Would you like to try it?"
Me: "Yes please" *Picks up a raw piece of chicken and takes a bite*
Chappelle Show audience in unison: black people!
30-40 negima a day, not 30-40 skewers total. When she finishes the 5 skewers he says "I think you did well", but the translation says "thank you"
What's a negima?
@@fitrianhidayat Negi is green onion
The translation arent very good.. he said 30-40 of the ねぎま not everything..
I have never have had yakitori explained like this, he’s toasting a meat marshmallow to perfection
😃
That's, one way to put it?
This video could be very calm n good. But someone put loud bad rock music as the backgornd music
Loud rock music?!🤣🤣🤣
PFFFFTTTT!!! Weakling.
@@MidnightBootySnatchr Woaaah, tough guy over here.
🤦♀️ just mute it and turn on subtitles.🤷♀️ open another tab and play some chillstep. You'll be chill in no time
@@idontevenknow3707 Well unlike your username that burn was like negative one million scoville.
Try harder next time coz that was also WEEEAAAAK.
@@MidnightBootySnatchr Well, very much like your username, it seems that you're 100% thick.
I have worked some very good and hard kitchens mostly doing prep work. I have cut many things for about 14 years. I have had good teachers and practice. I was lucky enough to part take in a apprentice program and took a 6 months class in Tokyo 2 years ago.The whole experience has been blurred into one big beating for me.The level of precision I saw there, I have never seen. .EVER. In any kitchen.
The knife skills I saw there were ineffable. Good Jesus, the knife skills.🛐
Best drinking 🍻 food ever! God bless Japanese food. 😋
Gawd dam right...and gawd bless izakayas!!
This video really showcases the discipline and precision in Japanese cooking that’s kind of been embedded in the culture, and it’s really fascinating. I think there’s a type of beauty to imprecise cooking as well, but it’s pretty amazing to see so much care put into such little things.
Cara is literally gorgeous. Talented and insanely beautiful. Always love to see her getting out there and experiencing new things. 🤙🏻🤘🏼
Unpopular opinion: video would've been much better without Cara in it. It's just awkward throughout the whole video. Also, that binchotan looking lit af.
Agree 100%
she's not that bad though?
I disagree.
Woah! Ms.Nicoletti was scared and nervous. Makes me appreciate the art behind Yakitori.
1:06
-This is much bigger than a scallion
-May I skewer?
.2 inch from the root btw
LoL
wow
How does he keep the skewers from off balancing and spinning? I guess he cut everything so symmetrically... Amazing
the format is fantastic! I love the way you cut the translations but it feels like they're still having direct conversation
*edit: Friendly suggestion, you should move the subtitles so as not to obscure the cutting board
Some times the subtitles are wrong. Is there reason you do that? I think its very absurd, especially when you know what the real meaning is, and you're changing it on purpose?
Great video. Cara is scrumptious x
The yakitori restaurants I've been in, the chefs have a method to deal with the heat. It's called beeru in Japanese. ;->
Jim Fortune do you mean biiru? Beeru is veil lol
Nice
#FlawlessGang
I can't stop obsessing over the fact that she touch chicken with those gloves and then like touched her jeans. haha
"The translation is awful" is just code for "Look at me, I understand Japanese!!" The people who don`t understand Japanese are just fine with the video, so why such a comment?
japanese man...you just do it ,it has to be done
american women ....."like um its hot" i like dont know how you do this,its burning my hands
Jap: Weakness disgusts us
It's sad how far next gen has fallen.
She can't put chicken on a stick. She can't cook chicken over fire.
Neanderthals would facepalm hard.
@@normrubio I think both of you missed the entire point of what they were trying to show with this video. It isn't as simple as "putting chicken on a stick" -- she's clearly capable of doing that. By saying that you're undermining the talent of the chef himself -- because he's not just "putting chicken on a stick". The chef has spent years perfecting his method of creating UNIFORM pieces of meat that are precise in size, shape, weight, etc., The chef himself said it took a year just to perfect his cutting method to get the same weight in every piece of chicken he cuts. Also, the chef has built a tolerance to the high heat of an open grill from doing that almost everyday for years. Have either of you cooked on an open fire or charcoal grill? The heat doesn't bother me as much after years of cooking over open fires, but most people wince at the feeling after a few seconds because they're not used to putting their flesh in close proximity to literal fire.
The art of making me hungry
The binchotan gets much much hotter because it is pure charcoal, not the crap you buy from the supermarket made by Kingsford or what have you. Particularly in the last month or two, I've found I would get more heat from burning the newspaper than I get from Kingsford mesquite blended charcoal. I think there might be a thimbleful of mesquite in a 25 pound bag. In the last 6 months to a year, the Smart and Final market near my house sells 7 pound and 40 pound bags of solid mesquite branches that you can easily bust up into smaller bbq grill size pieces. It's 100 times better than the cheap stuff. But not as good as binchotan which I reserve for special occasions.
They have the most beautiful chemistry for two people who don't know each other's language.
lol
looks soooo amazing but i have a feeling that the 6 skewers probably came to around 30~40 dollars :(
chuck in most yakitori joints in tokyo it’s about 200 yen per stick. that’s about $2 american - idk abt ny prices tho
@@StephenNano I know :0 I also just know the price for this place cuz I walk by often and want to go in… the sasami is 5 dollars I think
@Matthew Rider that's… enormous
Tokyo ain`t cheap either, but I can find great tasting yakitori between 100-300 yen. The smell is to die for!!
Well, in NY, almost everything is twice more expensive than in most cities. Why? That’s something I would like to know.
Do a video on NZ Maori Hangi.
7:52 Japanese man explains the cause of the Wage Gap.
Japanese are so polite and decorous that he wouldn't even say "no" to hiring her... if he did would've been gold tho
Japanese food is the boss. in the world. 😍😍😍.
Deeeemmmm, that's thick meat...🙈
Great vid. More Cara Nicoletti please she is awesome. God bless.
thank you for this video. Im obsessed w/ yakitori and binchotan charcoal. what i learned here is the chicken fat is a key ingredient as when it drips onto the binchotan that is how you get that beyond amazing smoky taste that no other charcoal can do.
This series is so hard to watch. She just makes me cringe.
I'm sorry I enjoy the topic if the video but fucking he'll can we get another host?? Try the shit before you start complaining how terrible you are at doing something you never done. Maybe, talking to him about the history of the food would have been more productive.
I'm pretty sure japanese chefs practice when they learn from restaurants for many years. Then they practice the fundamentals first. Then move on to the next until they perfect a skill. Then they specialise it to make a perfect yakitori. Its also about attitude and a new mindset to perfect a craft.
Hes cute
Lowkey waiting for the tare recipe
Needs more chef kono
No idea how this woman got the job....
This was so interesting. So delicious and with so much respect for the chef and this Japanese food. She was genuinely interested. Well done 👍.
If it was easy you wouldn’t be there filming him do it...
The lady is Noisy. She: I swear I swear I'm going to mess this (skewer) up.
Never smelled yakitori before but it looks like it’d smell amazing
It is one of the best smells around!!
Using those kinds of tongs for arranging the hot charcoals would be better if it was designed with an angled form.
how do i stop it from smoking? we did it and our smoke alarm went off
Its good that man only spoke Japanese thru the show i am pretty sure he can speak English but preferred to speak his own language.
ini kalo di indonesia namanya warung dan menu angkringan 😂🤣👍🏻
She's handling the raw chicken and resting her hands on his countertop, her clothes, and she even touched her hair. Spread them raw chicken juice some more why don't ya
I eat sushi a lot and drive a Japanese car. I ain't even from Japan.
Does anyone know which yakitori grill he’s using ?
I was waiting for her to put on a school girl uniform an poop on his face ):
Anyone else think the fella looks more like a designer than a chef?
Help's when you have very strong and large hand's .
Cara: Am I hired?
Chef Yuta: (chuckles)
Cara: NO
nothing worse than young women in old lady mom jeans.
The most overrated bbq of all cultures.
Love these Japan videos
PLEASE DO MORE!!
Not just chicken & salt really, the skin & schmaltz add their own essential magical taste, "fat-broth" if you will. 80/20 beef is satisfying, but 90/10 is pretty tasteless. Better yet, 70/30 beef or lamb stays jucier & more tasty when grilled. Fat transports & fills your whole mouth with lingering flavor.
i love the perfection japanese strive for.....
this is a really cool series
thank god it's an actual Japanese dude and not some white guy like every other episode with Japanese food. Nice job munchies
awesome
I wish they would have spared us the incompetent girl who knows she's incompetent, failing. I'd much rather just see the expert demonstrate his techniques.
booo
Does he use Jidori chicken?
She's cute
She’s low key annoying. Stop saying “in the states we...” like as if there is only one universal way people in the United States cook. Plus, he’s restaurant is literally in NYC.
The contrast in discipline.
1:23 r u feking high
I need charcoal like that in my life.🔥🌳
its called binchotan and it comes in several varieties. The best is white binchotan. It's made from whole ubame oak wood and the pieces are similar in size and shape which allows even heat distribution and it burns very hot for 4-5 hours. There is also binchotan that is made from split wood that is less expensive (and this is what it looks like the chef in the video is using), size and shape not as uniform so it takes some fiddling to get the heating right and doesn't last quite as long as the "white" variety but still a very high quality charcoal. And there's also ogatan or sumi charcoal which is a briquette made of sawdust shaped to mimic white binchotan. It's much cheaper, easy to light, and perfectly uniform for even heat though it doesn't burn quite as hot and for only half as long which makes it a good option for home cooking though a lot of street vendors use it as well.
Aaron Liu is Binchotan hard to get in the states?
@@Mitwadus you can get it, but its expensive. 350.00 for a 30lb box.
@@Mitwadus You can find it pretty easy to order online but White binchotan, especially the well known Kishu brand, is very expensive. As Stuart states its $300+ for a 30lb box. You can get brands not from Japan (and possibly not made from the right wood) for $100ish a box, or split wood binchotan for ~$80 a box. Sumi charcoal is ~$30 a box.
炭火焼鳥、ねぎま最高やん
He get nightmares that night,because she messed His chicken up.
Shinobi Hunter she choked his chicken,him no likey
Nice job Monica lewinsky
let the man cook for gods sake
Adding music to a DIY video is like adding crabgrass to a lawn. It detracts. Heavily. NO MUSIC!!!
That chef is so gangster 👊
I love her so much..
Her jeans are so terrible
I bet the smell of chicken, skin and green onions is out of this world.
Glad she likes the liver, most foreigners I know dont like organs...
Was surprised to see liver. I eat that stuff after every workout so now I have a new way to prepare it.
@@centpushups but watch out , excessive intake of internal organs are not that great ( super high in cholesterol and some parts contain toxin such as liver), even you exercise regularly.... Just keep it balance
WTH I thought she was going to try eating raw chicken thigh. Context is the keeeeey.
I'm not Japanese and i can see the translations is way off
I grew up in Korea so I'm used to seeing these with a sauce on them
This. Is. ART!
Scale one ten, ten she definitely contaminated her clothes the kitchen the food.
Imagine using inches
Its just fantastic and delicious looking, more of these
This host is boring
Cara is so gorgeous
CARA WOULD LOOK GOOD ON A YAKITORU STICK.
I really liked that they did a Yakitori video with a Japanese chef.
I just really wish they would have more knowledgeable hosts and a better match up(post-production) with music choices and such.
Yikes cringey