How to Make Vegetable Kushiyaki - Making Yakitori at Home Series
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- Опубліковано 2 лип 2024
- Updated Yakitori Amazon Shop: www.amazon.com/shop/yakitoriguy
So far we have been making skewers using chicken parts. As the name Yakitori means grilled chicken you will generally only find chicken skewers, along with quail eggs and maybe duck, both still tori, at dedicated Yakitori shops.
However you will still find vegetable items as a palate cleanser or a pause between the chicken skewers. Sometimes these veggie items can be simply grilled, but other times, they are dressed to enhance the natural essence of each vegetable item.
Today I wanted to show you how I skewer, grill, and garnish my favorite veggie skewers that I make during my Yakitori dinners. These are perfect skewers to serve if any vegan or vegetarian friends are joining your Yakitori dinners. In this video I also discuss the terminology differences between Yakitori and Kushiyaki, which means Grilled Skewers which covers non-chicken items such as vegetables, seafood, and meats.
Ingredients:
Eggplant
Zucchini
Shishito
Shitake
Green Onions
Tare (from tutorial • How to Make Yakitori T... )
Sake
Kosher Salt
Miso
Garlic Chili Oil
Large Bonito Flakes
Equipment Used:
-6 Inch Round Skewers
-Grill (Electric Livart Orange Barbecue grill used in this video)
Equipment and Ingredients can be found on the Yakitoriguy Amazon Store:
www.amazon.com/shop/yakitoriguy
Iwatani Blowtorch Amazon: amzn.to/2zIseuy
Livart Electric Grill: bit.ly/blackgrill
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If you're enjoying the tutorials so far and interested in a way to support me, I have a page where you can donate some chickens! Every chicken counts. Thanks!
ko-fi.com/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. - Навчання та стиль
Yessss!! Been waiting for another vid. Always great!
Yes thanks for watching! More to come.
Incredibly informative and entertaining video, as usual. Awesome!!!
Thanks for watching and the feedback!
Loved it, great video! Thankyou!
Glad you enjoyed it!
Great video as always! Our favorite yakitori bar vegetables are shiitake and shishito. Glad you covered how to make both!
Yup these are definitely my top favorites too! Glad you're enjoying the videos.
Great vid! Glad I found your channel! I do baby bella mushrooms (remove stem) and I add taberu ra-yu in the middle so when it grills the juice from the mushroom mixes in and it's just amazing.
Thanks for watching! Yes Mushroom (all types) when grilled is magical! and Taberu Ra-Yu works so well with lotsa grilled items. I like it on breast too to liven it up!
Hellz yeah! Respect ✊🏼
🍻
I really appreciate the content I’ve watched all of them and learned so much. Especially about your treasured mother-pot tare. It would be cool to see some content on how you manage cooking with charcoal. I don’t have the money to cook with binchotan so I tried Kamado Joe Lump charcoal. The food turned out great but managing the flames took some practice. A “Tips and tricks” video would be awesome. Go Giants!
Second the charcoal request. Please!
Glad you're enjoying the videos. I've been planning on some sorta charcoal content. Maybe on charcoals or just reviewing charcoal grills. The main challenge is that a tips and tricks charcoal video can have hundreds of scenarios and variations as grill type/size (many variance) charcoal type/size (variances), what you're cooking (lean tenders vs fatty skin) the outside temperature and wind factors all effect how to work with charcoal, so where and when I film it also can have an effect on the video. To show it all will be hours of content in itself. Let me simmer on it for a bit!
@@Yakitoriguy Thank you! Just show us whatever is easier for you to setup. Gotta start somewhere. We are grilling them anyway, it's a summer time. Better to give us something in that general direction. Please do not do binchotan if possible at all. I understand it is great but it's really not cheap. Thanks for the great videos, again!
@@Yakitoriguyit would be very informative to review some different lump charcoals commonly available in the US from a yakitori cooking perspective.
Loving your videos and have recently gotten it this big time, charcoal grill the whole nine yards so thank you. Could you do a part two of this video as I have two daughters that are vegetarian?
Thanks for watching. I'll add it to the list. But feel free to really experiment and try various vegetables you enjoy and get it on the grill. The heat really changes things up!
@@Yakitoriguy thanks for your reply, I have experimented with vegetarian Maki things like enoki mushrooms wrapped in tofu skin and potatoes wrapped in in salmon (the girls eat fish). Trying new things is part of what makes Kushiyaki /Yakitori so great, Cheers!
Can you please do a video on pork skewers?
Your channel is amazing. Im learning soo much. Keep it up!
Thanks for the suggestion and the support! Glad you're learning lots.
Used to live in saitama, higashikawaguichi on the nabokusen. Great veggie vid
Thanks glad you like it!
I like to grill omochi too. They become puffy, crispy on outside, and soft inside, then drizzle of soy sauce.
Awesome to learn for my vegetarian friends haha.
Yes and for non vegetarians too!
Make sure to use a brush for the tare 😜
Hello and thank you for all this information.
One question.
How do you keep your grill from none sticking??😢
I’d love to see some pork skewers. I used to raise Kurobata hogs, known as Berkshire heritage pigs in the US.
Thanks for the suggestion! Yes most of the pork I use for skewers is Kurobuta. Definitely can taste the difference!
Nice vid! Appreciate the shout out to Yakiton Saitamaya! =D
Awesome fun place for sure! Wish to go back when we can again.
UA-cam keeps feeding me all your content now
More Yakitori for you!
I had a little while back found a amazon list for things to buy that it looked like you had made. Do you still have that? If so what is the link to that list? Looking for good skewers!
Yup. Right here: bit.ly/ygshop
Message me if you have any questions!
Hallo, thank you for this video. I'm interested in sidedishes like potatoes, mushrooms, brussels sprout or pumpkin, in your version.
Thank you very much.
I'll continue to post more grilled items. Stay tuned!
Awesome! (Ps - First post!)
Thanks! (woohoo)
Let me know if you ever put out a book on Yakitori & Japanese cookery .Theres not many books out there? Husband of Steph.
Yes not too many books, more available in Japanese. However, I found that it was hard to really understand what's going on with just text and images when I was first learning which is why I created this channel with more details. Hope you're enjoying the lessons!
@@Yakitoriguy I do love the video format for learning, but a book to reference all the techniques and recipes quickly would be very helpful!
I've seen slices of sweetcorn skewers, how do you prepare them?
If you're asking about the individual corns on a skewer, try skewering them through on the cob and then slicing it off.
What is the secret ?To the cabbage and mayo they offer in Yakitori Restaurants.
For cabbage, use organic, and heavier ones (when comparing same size). For Mayo, Kewpie Always.
What is it that you put on the peppers?
Katsuobushi. Shaved Bonito Flakes
@@Yakitoriguy THANK YOU! Love your channel!
Background music too loud. Great food channel
Thanks for the feedback. I'm always learning and changing styles. Hope you enjoy the newer vids!
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