One trick with longer cuts of beef: slice it into strips, then place them in parallel on the cutting board. Next, skewer perpendicular to the parallel strips of beef, then cut through the strips to separate the skewers. All your skewers now have perfect width, provided one also trimmed the edges of the outer skewers.
I love you content and you as a chef and passionate person that cares about Japanese food. I have been cooking for 35 years and you enlightened me with your knowledge of Yakitori. Very informative. Thank you for your impute.
highly recommend you stir fry some kimchi in the beef fat and then throw a tiny bit of rice in the pan and bam, you got some of the best kimchi fried rice you could ever imagine. top with crumbled dry seaweed and a fried egg and you got broke boys elite kimchi fried rice.
We stumbled across 'Hot Yuzu Sauce' at Whole Foods and used it on some New York strips I grilled up with just some salt. So good. We also put some on our shioyaki yakitori skewers. Something about salt, citrus, and a bit of heat on grilled meats that just screams summer.
Lol my father just bought me 4lbs of short ribs. But no yakitori grill to make them. I'll be cooking them slowly in a ton of pepper and red wine. Chef John's recipe.
Can you do pork belly next? Not the thin wrap kinds, but a thicker cut? We tried grilling it both raw and precooked to reduce the fat and make it more tender, but would like to see it done pro. Thanks!
i've been getting yakiniku cuts and working it into my skewers but this definitely helps since yakiniku cuts can sometimes be too thin and break apart when skewering. thanks for this video!
I hope to do more! Currently items in my reviews I have purchased with funds from Yakigang, unless I disclosed as free test equipment from the companies. If you have a brand/grill you'd like to see, bug them and let them know about this channel/Yakigang and maybe they will send over a grill! thanks!
Do you ever mix meats in your tare? Or do you keep it exclusively for dipping chicken only? I would imagine you could get much more complex flavors with different animal fats in the tare, but for restaurants I can see this having issues with allergies/dietary restrictions. I'd love to know what the standard practice is
No I only dip chicken skewers into my Tare pot. I talk about this in other videos but for none chicken/onion pieces including other vegetables, seafood, meats, pour Tare into another container and brush it on. Yakitori shops generally only dip chicken into Tare too. It might seem like it'll add to complex flavor, but it actually just will become very muddled, and depending on the combination, perhaps a not so good tasting sauce. Everything is about balance and harmony which is something easier to control if the Tare is kept simple.
hmm. i have a regular konro grill and I think I can benefit from those 2 metal rectangular pieces to close the gap a little more. Do you know where I can get those pieces? If it came with your grill perhaps they sell it separately or you know of a suitable substitute? thanks. always enjoy watching!
Binchogrill and Yakgrill sells them as accessories. If either of those lengths work, you can use those. I've also used steel bars from Home Depot on my other grills.
You definitely can however way you like to eat! But traditionally at a Izakaya/Yakitori shops, you have carbs at the end to help close your meal/stomach after a night of small bites and drinking. Check out the Yakitori Ramen video where I talk about that a bit.
The Livart which I use in all my older tutorials and did a review is what I recommend but they are having restocking issues. If you find anything similar in design with open coil and thin grates on top, that's great to start with.
One trick with longer cuts of beef: slice it into strips, then place them in parallel on the cutting board. Next, skewer perpendicular to the parallel strips of beef, then cut through the strips to separate the skewers. All your skewers now have perfect width, provided one also trimmed the edges of the outer skewers.
Yea restaurants will do that in bulk. Works with some chicken parts too like long strips of neck.
I love you content and you as a chef and passionate person that cares about Japanese food. I have been cooking for 35 years and you enlightened me with your knowledge of Yakitori. Very informative. Thank you for your impute.
Thanks! Glad you're enjoying it!
highly recommend you stir fry some kimchi in the beef fat and then throw a tiny bit of rice in the pan and bam, you got some of the best kimchi fried rice you could ever imagine. top with crumbled dry seaweed and a fried egg and you got broke boys elite kimchi fried rice.
Sounds delicious!
We stumbled across 'Hot Yuzu Sauce' at Whole Foods and used it on some New York strips I grilled up with just some salt. So good. We also put some on our shioyaki yakitori skewers. Something about salt, citrus, and a bit of heat on grilled meats that just screams summer.
Yea I think that sauce is basically Yuzu Kosho. it's definitely a great combo
The new place plus the new short video format.. great improvement, everything looks beautiful! looking forward for new yakitoris! 頑張れ！
Thanks for the feedback and support!!
Cutting my short rib now. Love the videos!
Lol my father just bought me 4lbs of short ribs. But no yakitori grill to make them. I'll be cooking them slowly in a ton of pepper and red wine. Chef John's recipe.
You can also try this in oven/toaster oven or on the pan too.
Can you do pork belly next? Not the thin wrap kinds, but a thicker cut? We tried grilling it both raw and precooked to reduce the fat and make it more tender, but would like to see it done pro. Thanks!
Yea I can work on that. It's pretty much straight fwd like this beef skewer. Just be careful about flareups.
i've been getting yakiniku cuts and working it into my skewers but this definitely helps since yakiniku cuts can sometimes be too thin and break apart when skewering. thanks for this video!
Glad you enjoyed it!
Made this today. One of my favorites to grill
Mine too!
I've been waiting for this !
Here it is!
Just subbed to your channel. Thanks for the awesome tutorials. Will definitely work on my Yakitori skills. Keep up the great work. Cheers 🍻💯🤙
Glad you like them! Make sure to sub! Thanks!
Awesome man! I'd love to see grill gas and electric recommendations beyond what you currently have
I hope to do more! Currently items in my reviews I have purchased with funds from Yakigang, unless I disclosed as free test equipment from the companies. If you have a brand/grill you'd like to see, bug them and let them know about this channel/Yakigang and maybe they will send over a grill! thanks!
Looks so good!😍😍
Hope you try!
Hope you can make a video tutorial on cheese yakitori / kushiyaki 🧀🙂
Yea on my to do! But usually something with a shell like brie. If not you need to wrap it in pork belly.
Tak grills vs Bincho grill vs Red ceramic grill? Which is the best and the worst?
do pork belly next!
I got pork belly wrapped videos so make sure to check those out.
This would go well with Wasabi! Do you think it’s okay to dip it in the tare sauce for variation?
You can do Tare. Personally, I enjoy the flavors of the beef so just do salt mainly.
What sake do you use in your spray bottle? Thanks for your time.
Sake you want to drink. Check out the Top 5 questions video where I talk about the sake I use.
Where did u buy that kind of bincho grill🙏
Do you ever mix meats in your tare? Or do you keep it exclusively for dipping chicken only? I would imagine you could get much more complex flavors with different animal fats in the tare, but for restaurants I can see this having issues with allergies/dietary restrictions. I'd love to know what the standard practice is
No I only dip chicken skewers into my Tare pot. I talk about this in other videos but for none chicken/onion pieces including other vegetables, seafood, meats, pour Tare into another container and brush it on. Yakitori shops generally only dip chicken into Tare too. It might seem like it'll add to complex flavor, but it actually just will become very muddled, and depending on the combination, perhaps a not so good tasting sauce. Everything is about balance and harmony which is something easier to control if the Tare is kept simple.
hmm. i have a regular konro grill and I think I can benefit from those 2 metal rectangular pieces to close the gap a little more. Do you know where I can get those pieces? If it came with your grill perhaps they sell it separately or you know of a suitable substitute? thanks. always enjoy watching!
I just ordered some custom sized square bar stock from speedy metals to fit
Binchogrill and Yakgrill sells them as accessories. If either of those lengths work, you can use those. I've also used steel bars from Home Depot on my other grills.
Custom bars from metal shops are good options too.
Can I serve mine with rice?
You definitely can however way you like to eat! But traditionally at a Izakaya/Yakitori shops, you have carbs at the end to help close your meal/stomach after a night of small bites and drinking. Check out the Yakitori Ramen video where I talk about that a bit.
Is there a smokeless indoor grill that can do yakitori?
The Livart which I use in all my older tutorials and did a review is what I recommend but they are having restocking issues. If you find anything similar in design with open coil and thin grates on top, that's great to start with.
Domo!
glad you like it
Sukiyaki fat?
Can do fried rice or cook some other vegetables. Many uses for sure.
"Fats". :-)