How to Make Creamy Liver Yakitori (Reba Yakitori)
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- Опубліковано 28 чер 2020
- Last week, I showed you guys how to skewer Hatsu. I described how the heart is connected to the liver by the tsunagi, which makes up the hatsumoto skewer. So I wanted to get right into the next organ, the reba, which is chicken liver.
If made right Reba Yakitori can be creamy and delicious. Unlike the other parts we’ve skewered, Liver can be very delicate, so this will be a test of finesse and being gentle with your hands.
In today’s lesson, we’ll be prepping, skewering, grilling, and garnishing the liver skewers.
Ingredients:
Chicken Livers - Look for solid and firm pieces.
Tare (from tutorial • How to Make Yakitori T... )
Sake
Kosher Salt
Optional - Salt Cured Egg Yolk or Miso Cured Salami
Equipment Used:
-6 Inch Hiragushi - Flat skewers. Round skewers can be used as alternative.
-Grill (Electric Livart Orange Barbecue grill used in this video)
-Optional Blowtorch (to add char to chicken bones)
Equipment Links:
Iwatani Blowtorch Amazon: amzn.to/2zIseuy
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
Bro your content is beyond what other youtubers have. Saving 2020 one video at a time. Thanks.
Thanks for the praise! Glad you're enjoying the videos. Please spread the word to your foodie friends!
Best memory i have of liver skewers is during Hanami season.. After work, i rode my bike up to a park at the foot of the mountain and there were a lot of yatai shops underneath sakura trees. I remember getting some Yakitori and liver and just strolling down the hill. :)
That's a magical Yakitori experience!
Best Yakitori channel ever! Keep it coming Yakitoriguy!
Thanks for the support! Will do!
This is the UA-cam channel I've been waiting for my whole life!!! I love chicken!!!!!
Thanks for watching. Glad you're enjoying the channel!
The editing keeps improving with each video. Keep it up. Love the vids
Thank you for noticing and the feedback!! Will continue to work hard!
Outstanding channel! More people will discover it. Best of luck and keep the videos coming, please! Thank you, Yakitoriguy!
I would always get a liver when my grandma was breaking down a chicken, simply fried with a bit of salt. I can't understand why people don't like liver! This looked so delicious!
Thanks for your support and sharing your liver story. Food always brings memories and people together for sure!
These take me back to a delicious yakitori in Tokyo on my 2nd trip to japan. Also now feeling very hungry and it’s 7am in the uk!!! 🤤
Oh how I wish to go back to Japan! For both training and more eating which I used to do every 6 months till all this. For now we can all try to recreate the flavors at home.
Liver is my absolute favorite yakitori skewer
Hopefully you have a chance to make and eat soon then!
thank you, you are very generous with your knowledge
Thanks for watching!
Great Videos! Nice to get an extensive breakdown
Yup I'm packing all the information I can!
Wow sugoi..more video tutorial please😊
i love your channel! i did yakitori with my friends with a whole chicken and it was fun and frustrating at the same time but it turned out awesome! thank you
It definitely gets easier each time you breakdown a chicken. I hope all the breakdown/skewering/grilling videos helped! Keep it up!
working in japanese restaurant and i take yakitori section in the restaurant. Its really helpful and useful stuff, which i needed to learn. Thank you so much chef from Aus👍
Glad you're enjoying the vids! Thanks for watching from AUS!
I love liver! It definitely has to be cooked well and it's hard to find fresh livers in normal grocery stores, but I'm going to try this out for sure!
I totally agree! Just gotta find good quality ones and not over cook it!
Finally you eat the yakitory senseii
Hey Yakitoriguy...and finally the liver...thank you !!
Thanks for watching!
Can't wait to try this!
Hope you fall in love with good Reba!
@@Yakitoriguy I have been to Japan twice and we seek it out wherever we go!
Thank you, you just solve my many years long question
Happy to help!
Hi Amazing video once again! quick question. Would skewering the liver (or some or the other sticks) starting from smaller to bigger pieces like you do in the video cause uneven cooking? Assuming the heat from south to north of the grill is supposed to be even?
Every grill (electric, gas, charcoal) are not going to be completely even heat bottom to top. For example at the number one shop Torishiki in Japan. The skewers are made with bigger pieces up top because Master Ikegawa's grill is hotter up at top and cooler at the bottom. Charcoal layout, air vents, etc can create heat intensity variance. Some shops have bigger pieces on the middle of the skewers. With the Livart Electric grills, the coil is in the center so it has lower temps at the bottom of the skewer so the liver skewer is smaller at the bottom. Definitely adjust your skewer shape to your own grill's characteristics.
never heard of chicken sashimi ;O have to try it! greetings from germany!
Thanks for watching from Germany!
I love it. I bet it would go well with pork belly.
love chicken liver! and other liver as well^^
Used to hate liver because my family used to overcook it so it was metallic and powdery. Once I cooked it myself nice and pink in the middle I loved it. Wonder how yakitori reba would taste basted with some classic french ingredients.. cognac/butter/thyme for example, maybe sprinkled with a little fresh truffle when in season.
Yea the key is to not over cook it!
Great Video. What's the approximate cooking time? I'm concerned about over-cooking the liver. I would be using a Fire Sense Yakitori Grill. Thank you!
There really isn't a good answer to this not just for the Liver but all skewers. The quality and freshness of the chicken, how big/small you skewer it, the type of charcoal or how you stack it up are just some variables that makes a difference. The safest will be using a thermometer to start getting a feel for when something is cooked through. Over time you start getting a feel for how chicken meat looks on the outside when it's cooked in. Definitely suggest watching through my Charcoal videos (Thaan, Binchogrill, Lump vs Binchotan, Super Fusion Tender Pop) to start seeing how the meats cook up on charcoal.
you are amazing
This makes me want to puree up some grilled chicken livers and add it to my tare :D
For a different flavor you could also shave bottarga or Japanese karasumi (salt cured fish roe) over the liver?
Yes definitely. That sounds delicious!
I'm lucky enough to live next to a market that separates their own chickens in the butcher shop and there is plenty of fresh organs to go around. You can even buy the feet, necks and gizzard.
Yea rare to find those around so you're definitely lucky!
I seen a video on you tube were they cooked chicken livers on the still pumping blood side of rare at a place in japan called birdland I think
Really appreciate for this channel exists. Great explanation & such a patience. One question: i am curious some shops use long livers to grill. R those Beef liver or pork? 🤔
That's great to hear! Hard to say unless I know what shops you're talking about and how long is a long liver. I'm assuming still chicken but perhaps cut/skewered different if it's just slightly longer. However if significantly larger than even a chicken liver, then possible beef or pork which can be served at Kushiyaki places.
Yakitoriguy U r right. Those shops r called kushiyaki. 😂 Probably not chicken, the shape is really long, lol
Where do you buy your chicken organs at? The whole chickens I have access to (that aren't frozen) have been pretty much cleaned out.
Different grocery stores or butchers. Often easier to find at Asian markets.
I love liver!
Me too!
I've always wanted to like liver. From the Filipino cuisine with liver that I've tried I did not like it, however when I tried liver in a Yakitori restaurant here, it was creamy and wonderful.
Yup exactly! I hope more people give Livery Yakitori (from a really good place) a chance!
what should the meat weight be for each skewer?For all yakitori
There is not a specific weight rule or standard to all the skewers. Even at one shop I trained at we did tenders at 40grams (I had to weigh each skewer and always get it all within a gram) and the Negima at 50grams. However my Negima I make for my popups and in the video is probably closer to 45 grams. So it's different shop to shop. In general, Yakitori compared to other Western skewers are smaller to focus on the one or two bites. Think Nigiri sushi vs eating a burrito.
First time I had yakitori liver, it was soooo creamy and savoury ~~
Later, not so much... Even the ones in Japan (it was a fastfood yakitori chain, I might have elevated expectations), the liver was dry and kind of terrible.
I'm glad I found your channel ~
Okay, I just made yakitori chicken liver. Sooo creamy~~~
I soaked the liver and gizzard in cooking wine and ginger (I was making drunken chicken anyway, so they sat in the wine until I used it to make soup).
I grilled a chicken butt too, along with the gizzard, my sister ate the butt by accident. Apparently, it was delicious, she was slightly shocked when I told her she ate chicken tail but, hey, delicious is delicious~
Thank you, Yakitoriguy!
Awesome! Butt (bonjiri) is a great part too!
I near had Yakitori at a restaurant let alone chicken liver. But I have made canopies with them when I made Coq au vin. I liked them which is weird as I hate beef liver.
What's good about Yakitori is the pieces are bite sized making it easier to eat and also helps with cooking the parts perfectly. Easy to over cook bigger meats. Hopefully you will be able to try Yakitori soon with my tutorials!
@@Yakitoriguy Said I never had Yakitori at a restaurant. Never said I haven’t had Yakitori. Like you I watched videos when they it first started appearing on YT in about 2017. I’m a petty competent amateur cook. I’ve never made the “exotic” parts such as heart, liver, or cartilage. When I was a child in 1970s my land lord and lady were Japanese. She made sushi for us way before it was a thing. So I’ve always had an interest in the culture. When summer hits I’ll start using my new Yakgrill, and will try my hand at the exotic parts.
And yes you pointed out some things I wasn’t aware of. If you have never made chicken liver canopies you should try. Julia Child covered them in her _Joy of French Cooking_ book as it’s pretty standard French fair.
@@jlastre Thanks for sharing your experience and love for Japanese food. Hope you give heart Yakitori a try one day. I have not tried chicken liver canopies so I'll be checking it out. Thanks!
What if I have only ONE chicken heart, ONE chicken liver and ONE chicken gizzard from the whole chicken I bought. What should I do with those organs? Should I just make one skewer out of all of them?
For the single organs that came with the chicken, you can make a one bite skewer of heart or gizzard, or I often just combine those two. For the liver, usually there is enough to make one skewer from it.
Any suggestion on where to get fresh chicken liver in SFBayArea?
I've been enjoying the ones I can find at my local farmer's market but Whole Foods sells Mary's Liver and while the quality is nowhere like the ones in Japan, you can at least get your practice in.
Thanks bro!
Liver is great! But alot of shops use not the best quality livers sometimes.
Yea but when the quality is great, it's creamy delicious!
How about chickenliver 'Negima' ?
I would say the flavor combos will be good! Just gotta play around with the thickness of the Liver/Onions to make sure they both cook evenly.
is that a special liver Tare?
Just my regular Tare.
Please link to the knife.
That small Damascus petty knife I purchased at an independent knife shop in Kappabashi the kitchen district in Tokyo. They don't have an online presence. The other knives I use I have linked in my Amazon shop at bit.ly/ygshop.
Don't cut tne nerves?
I like liver🐓
Poor video, didn't even explain whats the dipping sauce he use, must be secrets.
No secrets. The whole recipe including the Tare sauce is in the descriptions.
I am 1.5 mins into your video, and the persistent, buzzing background 'music' noise is already irritating me to the point of leaving. Rule #1 in video making, DO NOT ADD MUSIC TO ANY DEMO OR TOUR OR WILDLIFE VIDEOS. Makes the viewer go deaf.
I am deaf from the music and the endless talking, but still no recipe. What is the dip, why did you not marinate this earlier?
I came for YAKITORI, but got YAKKING instead.