How to Make Flavorful Tsukune Yakitori Part 2: Grilling - Ground Chicken Yakitori Skewers
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- Опубліковано 20 вер 2020
- This is Part 2 of a two part video series. This second video is on the Tsukune grilling and garnishing. Make sure to watch Tsukune Part 1: Prep and Skewering • How to Make Flavorful ... I am experimenting with this method of breaking up longer videos into shorter chunks. Hope it makes it easier to watch!
About the video:
Along with the chicken breakdown, Tare making, here comes the other most asked about topic since the start of this channel. Today we’re making Tsukune, or meatballs made from ground chicken!
I’ve waited a while to make this video. Mainly because, there really isn’t one way to make Tsukune. Similar to the Tare, every shop has their unique way of making Tsukune. So if you have seen any other Tsukune recipes previously and it’s different from mine, I would say neither is right or wrong, just different methods unique to the shop.
During my trainings and researching at various Yakitori shops in Japan, I discovered so much shop by shop variations for Tsukune. It can be served as a log or even in balls. Different parts of the meats can be used, thigh meat, neck meat, wing meat. General consensus is more juicer dark meat or crunchy parts. For the spices it ranges from salt, pepper, sansho, yuzu, soy sauce, miso, and even english tea leaves.For texture you can use whole onions, green onions, cartilage, As for binding agents. Some shops used eggs, others egg yolk, some yamaimo, some panko, or katakuriko potato starch, and others relied on the fats from the chicken skins. And some a combination of several of those.
While there’s so many different ways, and I encourage you to try and experiment all the different ways, today I wanted to show you how I make my Tsukune.
Ingredients:
1 Pound Chicken Trimmings or Ground Chicken
Green Onion
Miso
Egg
Tare (from tutorial • How to Make Yakitori T... )
Sake
Kosher Salt
Optional - Sansho
Equipment Used:
-Knives you don’t care too much for or a food processor
-6 Inch Flat Skewers (round or paddle skewers can be used too)
-Grill (Electric Livart Orange Barbecue grill used in this video)
Other Equipment and Ingredients:
www.amazon.com/shop/yakitoriguy
Livart Electric Grill: bit.ly/blackgrill
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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
I'll be the first to say thank you for making this video!
Thanks for watching! Hope you get to try this one soon at home!
Always a great day when a new vid comes out. Keep up the work
Glad it can make your day! Thanks for the support!
Yum yum🤤! Looks absolutely delicious, can't wait to make my own and try it. Thank you Yakitori Sensei for sharing and teaching us!
Happy to share what I know! Thanks for watching!
Cant wait to try this!!!
Hope you like it!
Those look great!
Thanks!
Thank you for these videos! Not only for the “how to”, but for the background and contextual aspect, which is invaluable. I feel that we’re being treated to a college course. I made yakitori from a cut up chicken this past weekend using your instructions, and my wife said it’s the best skewers I’ve made. Again, thanks!
Hey I know they are long videos but I definitely wanted to pack all the information and details which I believe does help Yakigang make better Yakitori (when you know the "why" to the "how") People can always fast forward! So definitely thanks for watching through and letting me know you've enjoyed the extra context! Good to hear your family is enjoying your Yakitori! Keep making more!
Another good one! Yummmmm…
Looks great! I always cook mine in the oven under the broiler, for about five minutes a side. Someday I'll get a legit yakitori grill.
ごちそうさまでした!
Thanks for watching! Yea broiler works in a pinch for sure!
While i do love and miss the mom n' pop yakitori joints near my dorm, one of my guilty pleasures back then was the cheese ball-shaped tsukune at Torikizoku. They didn't have the chain in the town I went to school in but everytime I visited my friends in Osaka, theyld take me there for some quick drinks and skewers.
Yea can't wait to do a video on chain Yakitori in Japan. Such great deals on drinks/food.
Delicious 😋
They are!
I've never done a tsukune yakitori, but now I feel I'm prepared. ;-) I've eaten tsukune shaped like actual small balls, and I think I'm going to make similar.
Thanks for watching!
Would you steam the same mix or add more of some kind of binder? If you just wanted to finish on a grill for example. Great vid btw
You have the patience which I don't have 😆😂
I ended up making them as patties earlier haha 🙈🙌🏻
That works too. The skewers just makes it easier to rotate when cooking and to eat.
I'm making this today for the Superbowl. Some recipes they say to brown 1/3 of the meat first. Not sure what I'll do until I make it and see how it goes lol. Can't wait.
I think those are the people making it at home on a pan method. As far as I know from observing many Yakitori masters and the way I do it, just grill straight up. Make sure to knead the meat to make it sticky.
@@Yakitoriguy I added perhaps too much onion, Shiso leaves or tare sauce as I had to add a lot of potato starch and panko too AND put them in the fridge and then even the freezer so get them to firm up a bunch. The flavor was amazing!!! My chef neighbor loved them. I took a ton of pics and video of my Yakitori day for the Super Bowl. We made Tskune and zuchini, japanese pumpkin, chicken and super thin beef. I need to raise the grate a bit so that the food is closer to the coals as I used on one layer. (trying to save $ from the charcoal lol). I'll add less tare sauce and less onion and shiso leaves. I love yakitory. and it's a blast with friends chilling out and peole taking turns grilling their own too. We finished up with smores!!! Best I've ever had!
@@kee7678 Yea the chicken fat content or even room temperature can be subtle things that affects consistency but glad it worked out for you! Yaki smores is best!
BEST! :)
🤜🏻👍🤛🏻♡♡♡
Thanks!
Nice video. You're too popular as of 06/30/2021 the grills are sold out!! Great job!
Yea hoping they restock soon! It's summer grilling season!
I wonder how your tsukune skills are going today. I'd honestly recommend putting less mixture on each skewers. Remember the chicken takes longer to cook the thicker the meat. I may be new to yakitori making. But I'm in no way new to grilling chicken. I always slice the breasts horizontally to thin them out, coat them in oil (to help evenly distribute heat through the meat and keep them juicy), salt, pepper and paprika. Always get perfectly grilled juicy chicken breast that cook nice and quick. I'm sure a similar concept applies here to ground chicken. As for chicken sticking, chicken will naturally unstick, or should unstick once cooked well enough. When I put my chicken down it sticks like glue to the grill grate. But eventually when it's ready it comes off clean with a little wiggle. However my breast is oiled when I put it down so that may help as well.
As for possible toppings with tsukune, I wonder if it's possible to coat them in waffle batter and serve with syrup. Lol or you could wrap a thin waffle around it like a taco and top it with a little syrup
Is the sake spray just sake or mixed with water?
It's just sake. Take a look at my How to Grill video to see all the equipment/seasonings I use to grill.
HELLO Yakitoriguy ! I love your videos! May i know how long do it take to cook tsukune?
Depends on your grill and how big you make it but for me about 10 minutes. If you have a thermometer, you can always check for done ness.
@@Yakitoriguy thank you for replying!
SMASH THAT LIKE!!
Chef, I tried to solidify the meat ball/loaf in boiling water a bit so that it can be skewered alittle easier. Is it a bad idea?
There's shops that presteam or preboil so definitely normal!
@@Yakitoriguy thank you!!
It's called patience, people... Thanks yo! YakiUmamiMang
Thanks! Yakigang
あざす
👍🏻
how can you tell the inside is cooked?
After few tries you get a feel for it, but until you're sure you can always probe a thermometer into one or open one up and see.
1:15 I guess you could place your rods on this grill instead. ;-)
That's definitely one way to do it!
Millimeters FTW. Fuck Imperial.