A Yakitori Grillside Hangout with Food Creators Hosted by ChefSteps Seattle Part 2
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- Опубліковано 15 вер 2024
- Part 2 of day 2 in Seattle with other food content creators at the Ouibussin event hosted at Chef Steps Studio. Cooking and hanging out with Chef Chris Cho
Watch Part 1: • A Yakitori Grillside H...
Korean Food Cooking Videos Chef Chris Cho: / chefchrischo
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Skewers and other Yakitori equipment used in all the tutorials are available on the Yakitoriguy Amazon Shop
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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.
so many food content legends in one video 🤩
thanks yakitori guy
You’re such a cool dude, blessing to any party.
Need more Yaki content!
Could watch this all day
Thanks for watching Super behind (soo much footage from Japan) on content so hoping I can catch up on editing!
My skewer sticks always burn and the whole stick falls into the charcoal. What’s a good way to keep from the sticks breaking? Do you soak in water first?
I started wathcing your video and just bought a skewer grill. How do you avoid flare up from the chicken fat melting down onto the charcoal?
id be very happy if youre ever doing a yakitori event up in seattle, i would gladly attend
Is jt okey to use umeboshi paste on yakitori when serving, and can I also use wasabi? Looking to experiment with different flavours, new ideas.
on the question of how "done" chicken is, I agree it's definitely by feeling and visuals. I think ever poked my chicken once since is started making yakitori; for the rest of time, I've never had raw chicken at the end. Although, i wonder if it's just more forgiving cause since the high the high temp from the grill seals the juices in the meat so "overcooking" may not be as obvious unless you start charring the meat.
Hello, any recommendations for tofu kushiyaki ? Is there any to incorporate natto in grilling?
So cool.
I absolutely love Yakitori is full of wonderful flavor. How many kinds of tare is there?????. I am interested more in the tare and how to maintain it full of great flavor and keeping it clean and fresh and does it matter if is a clay pot or plastic?
Ahhhhhhh part 2
Thanks for waiting!
Come to Atlanta and do a event and me and my wife will 100% attend!
Chris Cho is such a Bro, 😆
Love the content man! Where do you recommend we can buy chickens?
Glad you're enjoying! All my earlier videos have full chicken breakdown tutorials and explainations. Compared to Japan, limited options but generally if you can find airchilled whole chickens (free range, pasture raised is ideal) from Farmer's Market it's a great start. Even the Mary's found at Whole Foods and other grocery stores can be ok to work with.
The tips and handles of my yakitory skewers keep burning and breaking off while cooking..UGH...how do i stop this??? LOL.
Long time no see u bless up
Can someone explain to me why do you want to season the meat 1st then spray it with sake? shouldnt be done the other way?
Either way works. Some can say it sticks better, but some can say it helps the meat absorb some salt first. Either way I add more salt and sake throughout cooking which happens to be my style and some chefs do it different like adding alot more salt at first and don't resalt. Or some chefs add more salt at end etc. Different shops/regionality/techniques so find what best works for you and your food you're grilling too.
Id love to do this but would probably burn my house down,Id have to concerntrate very hard and have all ingredients ready and dont get me started on the friggin coals!!!!