How To Make Yakitori At Home - Neck, Tail, and Skin Skewers
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- Опубліковано 7 тра 2020
- Updated Yakitori Equipment and Ingredients Amazon Shop:
www.amazon.com/shop/yakitoriguy
This is the last skewering video in the weekly How to make Yakitori at Home series. I still have more skewers to show you (including innards and other chicken organs), however this video and the previous ones cover all the parts we were able to get from breaking down a whole chicken in the first video. In this video I'll show you the steps and explain my method of making various Yakitori skewers from the Seseri (neck), Bonjiri (tail), and Kawa (skin) parts.
In this lesson we’ll be making the following skewers:
-Chewy Combination - Neck, Shoulder, Butt
-Tender Combination - Oyster, Inner Thigh (Toro), Tail
-Breast Skin - One whole chicken worth of breast skin packed into one skewer*
-Combination Skin - Butt Skin, Belly Skin, Back Skin, Neck Skin and Belly Meat*
* I’ll show both raw skewering method and pre-boiled method
Useful skewering tips shared in this video:
1. Cut even pieces - You want consistent cooking times/temp among all the skewers
2. Visualize the skewer’s center of balance- So when you lift it up, if feels centered and not lopsided
3. Skewer on the cutting board - Skewering mid air makes it harder to keep the skewer centered.
4. Use the friction of the cutting board to hold the bottom of the piece you’re skewering
5. Skewer with confidence the first time- The meat is fragile and does not like to be re-skewered or fixed.
6. Trim once skewered - Trim the sides and bottom so that all the cooking surfaces are flat and even.
7. Keep skin pieces cold in the fridge, or chill for few minutes in the freezer to make it firmer and easier to skewer
8. Paddle skewers are thicker and easier to poke through skin than the thinner round skewers.
9. Skewer skin in a weaving method, make sure to skewer quickly to ensure the skewer stays sharp
Ingredients/Equipment Used:
-Chicken Neck, Tail, Skin, Shoulder, Butt, Inner thighs, Oysters (from the breakdown video)
-6 inch bamboo skewers (round or paddle skewers)
-Cutting Board
-Knife
-Pot of water (for boiling skin method)
-Ice water (for chilling skin)
Buy Yakitori Equipment and Ingredients Amazon Shop:
www.amazon.com/shop/yakitoriguy
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. Although I’ve been working on these skewers and methods for my Yakitori cooking, you can create these same skewers, or use these as inspiration to create your own skewers using the same or a combination of parts from the chicken.
I recommend using the best chicken you can find at the store. Ideally organic, free range. The few dollars more you pay in price for a good chicken versus a cheaper chicken really makes a difference in flavor. For the majority of my Yakitori, I use Mary's Organic Air Chilled Chicken which can commonly be found at Whole Foods and other natural markets.
Next Video: How To Cook Yakitori
Will show how to take these raw skewers and cook them into nice delicious bites!
Remember to Subscribe to this channel and follow @yakitoriguy on Instagram for all the various behind the scenes tips and latest updates!
Instagram: / yakitoriguy
Like what I'm doing? You can buy me chickens:
If you're enjoying the tutorials so far and interested in a way to support me, I've set up a Ko-Fi page where you can donate some chickens!
ko-fi.com/yakitoriguy - Навчання та стиль
Just finished a yakitori session at home. The skin skewer was an instant favorite. My grandma loved it the most.
Glad you and your family are enjoying the Yakitori made with the tutorials!
I was wondering about blanching.. you really address everything.. thanks heaps
Honestly, these videos have been so helpful and I'm absolutely loving catching up on them! Can't wait to finish the series and make my own at home. Big love from Australia!
Great to hear that its helpful! I'm still new into filming/editing but do put alot of thought and love into each videos! Hopefully you can spread the Kodawari Yakitori to your friends and family!
Love your videos. Keep em as long as u need to!
Cannot wait to try this this weekend thank you
Thanks for watching! Hope you make lots of good Yakitori this grilling season!
This guy is a great instructor
It's so wonderful you've made such in depth yakitori education! =D It has been very hard finding quality, detailed information on yakitori in English and I'm so glad I've finally found your channel! The combo skewers are such a great idea!
Thanks for your support! Glad it's helpful! Please spread the word to anyone else who's interested!
Thank you for sharing these intricate and awesome techniques. Next level stuff!
Glad you enjoyed it!
I like the long videos. Packed full of info. Love it
Thanks for the support!
He just summarized all my difficulties in the past skewering skin.
Hope the tips help for next time!
I've broken down probably more than a hundred chickens in my life, but I was wondering about the various muscles and I'm glad I came upon this series. Definitely looking forward to breaking down more in this method!
Glad you enjoyed it!
Wow the most detailed video for yakitori I've ever seen!! Of course expected from Yakitoriguy haha, thank you for sharing!! :)
Glad you like it! Thanks for watching!
I'm glad I stumbled across your channel! You deserve a lot more views!
Thank you!
Favorite part of my Friday 😍
Great! Will keep on going!
First timer to your channel looks like a wonderful new cooking method to learn for outdoor gatherings think I'm going to go with the electric yakitori grill since I'll be starting from scratch and you will be my teacher thanks so much for these videos aloha from Hawaii
Keep them long and detailed bro awesome
Glad you're enjoying the format!
I love❤️🧡 the long videos- n watch all day. 😍😊You have got to be the best narrator on you tube...beautiful clear voice - just perfect!😇💛❤️🧡‼️
Thanks for your support! Hope you make some good Yakitori soon.
30 minutes and I didn't see them get cooked but I still enjoyed the video. Thank you!!
Thanks for watching!
Hi! I would like to congratulate for your job and your tutorials. I've been leanring a lot, really didactic. I'm not a profesional but, I enjoy cooking and sharing with friends. Thanks to your videos I junmped into a new level. Preparing my own "Tare" and "Yakitori" everybody had fun. Many thanks! Keep going! Regards from Barcelona.
Great for making Yakitori and Tare! Thanks for your message from Barcelona!
Hey Yakitoriguy...thank you for the new video ! Keep the videos long please and detailed if possible..your videos are amazing to learn from....following you on instagram already...looking forward to the next one.
Glad you're learning each time! Thanks for following!
Thx for the vids
Thanks for watching!
Can't wait to see you cook them😋
Thank you for the videos!
I've always love the tail, but I usually only ate it fried usually in a set of thighs
This morning I absentmindedly asked for a quarter kilo of it to the butcher, but idk what to do lmao, I immediately thought of making chicken oil but when I'm browsing for wings recipes, your videos got recommended to me and I found this video!
This is the first time I deboned the tail, usually I ate it whole, its pretty time consuming but so worth it eating it without the bones being in the way!
In the past I built a hibachi style portable hearth for fun and has been making "yakitoris"(albeit with no rules whatsoever) so I usually snacks on those while working or watching in the living room 😂
But now your channel has opened my eyes and I can't thank you enough for these free and detailed educational videos!
I can say now I'm kind of a follower of the yakitori gang!
Keep the good work up and hope you have a good day! ✨
Thanks for sharing! Welcome to Yakigang!!
This skin technique looks much easier than what i tried. I attempted to roll the skin and i broke a sweat just trying to get it on a skewer. I need to try the freezer tip. One yakitori chef told me they roll and put in the freezer for a minute or two.
Yea unless it's boiled, skin can be very tricky to do compared to skewering the meat. It gets easier with practice though!
awesome
you are amazing
The kawa is definitely worth the struggle!
It is!
loving the content. beers on me if we ever run into each other chef.
Glad you're enjoying it! Hopefully you've learned a thing or two and keep sharing Yakitori with the world. Cheers!
The videos aren't too long., they are informative..
Thanks for watching and the feedback!
It would be nice to see you cook them at the end of each video. It would be very motivating to us watching.
Yup, I've saved them all for the grilling tutorial that comes a bit later. Think of these videos as a whole chicken cooking class.
How about mixing solilaise with it
Hi just a suggestion after this kind of tutorial we can also add in the a small portion in the video the cooking or grilling process so we can see the process and the expected outcome
This skin skewer and all the others from each of these break down/skewering sessions are grilled up in this video: ua-cam.com/video/Cb78gv3A6a8/v-deo.html
BTW these were some of my first videos ever, learning how to film/edit for the first time. You will see in my later videos I've added the grilling process to each skewer item and made them more concise. Hope you like the updates!
Can you do a video on what you do with the bones? Like how do you make the soup?
Thanks for the suggestion. In the meantime, you can use the bones for making Tare as I show in my Tare video. As regards to making the soup, I simply just do bone, water, some onions, and salt. You can try grilling the bones for the soup too.
Thank you so much
Please advise on where to buy the two metal 1/2”x1/2” rods you use on the grill?
Are they stainless steel or alloy?
You can get them from the accessories section of Yak Grill or Bincho Grill.
@@Yakitoriguy got it.Thank you!
Yaki Gang yaki Gang yaki Gang
Yakigang Yakigang!
Hello can you show how to remove the meat from the neck? Like your videos. Keep on💪🏽💪🏽💪🏽
Yup, its in the Chicken Breakdown Video ua-cam.com/video/HQxJvpP6y0c/v-deo.html
For your videos that are longer than 10 minutes, can you add time stamp links to the different sections in the description so it's easier to reference?
I tried making yakitori this past weekend on my YAK grill. A big problem I encountered was my skewers being off balance. I used the paddle skewers but my skewers would flip back on their own when I try to flip it to its other side. Is there a a way to visually know how to balance to the skewer to prevent the flips? Particularly an issue when using yakitori grilling rods.
Definitely gets better with more practice with skewering to get a feel and eye for centering the meat pieces on the skewer. Take a look at this video: ua-cam.com/video/5rRXiaS8qiw/v-deo.html
You can also play around with bringing the rods closer to pinch your skewers in place on the grill or use other skewers to hold eachother in place.
Question: if I take a whole chicken and break it down how you suggest, make skewers as you suggest, do you have any idea how many skewers I would end up with roughly?
Depends on what type of skewers you make but I can usually get about 13-14 pairs (so 26-28) from one chicken. All the skewers you see in this video times 2 and few extra: ua-cam.com/video/Cb78gv3A6a8/v-deo.html The breast is where you can get lots of skewers from if you want.
When grilling skin, it always flare up on me. What do you do in case of flare up?
Using steady burning charcoal like Ogatan or Binchotan and stacking it up to prevent air gaps really helps. But in general, just gotta be actively moving it around. More on here: ua-cam.com/video/c-8ismTIudU/v-deo.html
How do you make the soup?
It's really simple as boiling the bones with some onion/chicken scraps from your trimming and salt to start as a base. When serving the broth, add some chopped onions, rice or tempura cracker crips etc. If you're on Instagram I did show a Grilled Riceball soup on IG Live if you scroll back half a year ago or so.
I feel like all of this is begging to be paired with beer
Cheers!🍻
What to do if skin is very fatty? Will the fat just burn off when cooking?
The fat will drip off and get absorbed into the charcoal, fall into drip tray, or become smoke flavor for the skewer. However often times on a gas or charcoal grill it becomes flare ups that add black soot onto your skewers so you have to know how to control your grill to prevent that. That's where the pre boiling technique can help to prevent that. However if you pack your charcoal right and have the right temp/air control, the fats really help with golden crispy chicken skin skewers.
@@Yakitoriguy Thank you for the response! Your channel is excellent. Wish you all the best with your love of yakitori + this channel!
Quick comment, videos can be condensed to less than 10 mins, people don’t have time to watch the whole thing. Also, it can be zoomed in for details.
Thanks for your feedback. These were my first few videos when I first started filming. Hopefully you enjoy the newer shorter ones with better edit.
You talk too much