Would you be willing to talk more about your "pop-up" events and/or your private yakitori events? Perhaps in terms of how you price out things, or the prep work behind it. I really love your videos, extremely informative and well produced. ありがとうございます！
Do the metal rods serve a purpose, other than letting you use shorter bamboo skewers? Is the intention with them to raise the food a little higher away from the coals?
We did this last week, but instead of tripping the meat off the sides of the ribs, we just kept them as spare ribs and threw them on the grill towards the end. So good ripping that crispy fat off the bones.
Hi yaki guy . Please can you send me a link to buy a fan for my Konro, I live in England and can’t find one to buy . What should it be made out of ? And how big ?
I use cheap paper ones I can buy from Amazon. on my shop here: www.amazon.com/shop/yakitoriguy They eventually get soaked with smoke fats and break apart, but better Uchiwa fans in Japan are coated in wax for durability but can cost alot more.
Feel free to use Tare or any condiments as you would prefer. In this case of wagyu, didn't want to cover too much of the original flavors and aroma so we generally keep it simple toppings wise.
The bars are used for lots of grilling to hold the skewers up. Sometimes I'll use the metal grate on top for bigger items or if I don't want to balance it. Check out my other videos to see how the rods are used.
@@Yakitoriguy nice, I'll check it out. Yeah, legs are lean and tough. Maybe yakitori duck leg confit? Or sous vide the legs, then yaki? thanks, good eats.
These videos you do are my favorite yakitori tutorials to watch. Much respect. Ja!
Happy to hear that!
You have such a gentle and soothing voice! And my mouth is watering from watching the skewers
Thanks for watching!
Always look forward to your content.
Awesome! Thank you!
Would you be willing to talk more about your "pop-up" events and/or your private yakitori events? Perhaps in terms of how you price out things, or the prep work behind it. I really love your videos, extremely informative and well produced. ありがとうございます！
Not sure if that's something with enough info/footage for me to make a video about but maybe a discussion in a future Live!
My mouth is watering! 🤤
Mine too!
Do the metal rods serve a purpose, other than letting you use shorter bamboo skewers? Is the intention with them to raise the food a little higher away from the coals?
Did you put your bintochan in a pot of water? If so can you do a video on this. Thanks
Yup, it's the previous video: ua-cam.com/video/_NJWmA4YSQc/v-deo.html
We did this last week, but instead of tripping the meat off the sides of the ribs, we just kept them as spare ribs and threw them on the grill towards the end. So good ripping that crispy fat off the bones.
Awesome !!
Thank you the meat was delicious!
Hi yaki guy . Please can you send me a link to buy a fan for my Konro, I live in England and can’t find one to buy . What should it be made out of ? And how big ?
I use cheap paper ones I can buy from Amazon. on my shop here: www.amazon.com/shop/yakitoriguy
They eventually get soaked with smoke fats and break apart, but better Uchiwa fans in Japan are coated in wax for durability but can cost alot more.
So wagyu goes on that type of grill? (Mesh) or does it go on any kind of top?
After the Wasabi was the condiment you mentioned Yuzu Kosho?
Correct
Did you put the coals in water?
Master do you know where to buy fresh wasabi in NorCal
Halfmoon Bay wasabi is usually available in Japanese grocery stores.
We need to see you eat it! The journey must be complete. Otherwise what’s the point?
You're right. Next time!
So when you are making "beef yakitori," you usually don't use tare, but just use salt and wasabi?
Feel free to use Tare or any condiments as you would prefer. In this case of wagyu, didn't want to cover too much of the original flavors and aroma so we generally keep it simple toppings wise.
how do you manage the flare ups from something this fatty?
Why did you use those metal bars under the roster?
The bars are used for lots of grilling to hold the skewers up. Sometimes I'll use the metal grate on top for bigger items or if I don't want to balance it. Check out my other videos to see how the rods are used.
Seasoning and sauce name please. Thanks for sharing. 🙏
It's Yakitori Tare. Got a tutorial on this channel and more so check it out.
Thank You.
why do you cook them on the rack rather than on the bars?
Since the meat is more flat than round on the skewer, it was easier to have it on the rack.
Bro just stood on the side lol
Looks amazing! Try doing a whole duck yakitori style, just don't overcook the breast meat. One of the most incredible bites I've ever eaten. good eats
I have a duck Yakitori video from last year so check it out. It's just the breast as other parts are too lean with duck.
@@Yakitoriguy nice, I'll check it out. Yeah, legs are lean and tough. Maybe yakitori duck leg confit? Or sous vide the legs, then yaki? thanks, good eats.
Wait... We didn't get to see how the skewers turned out!
Ate them too fast!
@@Yakitoriguy 🤣 That makes a lot of sense now that I think about.
I know that taste good
You know it!