I wanted to start a RU-vid cooking channel for some time now. When I started to learn how to make Yakitori in the beginning of 2018, there weren't really any good resources for me to follow, especially in English and online. After months of piecing together whatever information I can find online, through trial and error, and self-teaching while hosting Yakitori dinners, I became more comfortable with making Yakitori. It was also only until I went to Japan to work at the Yakitori shops, that I really learned the deeper nuances and techniques as well. All these knowledge I have, I wanted to put in video for the community to learn. What's taken me 3 years (and counting) to learn, I've put together a crash course so you can learn in few hours.
Your instructions are great but you moved your hands so much we cannot see the labels. Please keep your hands still while you're showing bottles. Thanks.
Konro on the way, binchotan on the way, fan, skewers, etc... will be using this video breaking down my first chicken with a nice set of knives -- no honesuki yet, but a nice beefy single-bevel Deba and a 6" Saji petty hopefully do the trick :)
Please explain the differences! Information was not sufficient to explain hardly anything, such as use cases, quality, etc. Also, I kept waiting for you to knock some of the large pieces together so we could hear a nice chime. Feel like we got double trolled here
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?
How many pounds of charcoal did you use here? I have this same Konro on the way, and a 5lb bag of Kishu Binchotan High Grade Fragments from Korin. Gonna make for the best date nights this fall :)
I just happened to pick up a package of chicken hearts and gizzards today. This yakitori lesson really helped me understand how to make a good Sunagimo skewer.
I’m so intrigued and it’s all so fascinating…u and they are so passionate of perfection..I hope to find you in my travels…I do live fire 🔥 cooking in Nantucket, MA..and some other places…not sure if your still replying here but I was wondering about specific skewers, and if they use an oil on the meat prior to grilling..thx for all the cool videos and incredible journey of information..
Loved the video! It all depends on what you are cooking, and how you're cooking it! We make BBQ brisket at 250 degrees Fahrenheit but we rip steaks as hot as we can get the grill! Chicken needs a happy-place in the middle! 😊
What a great video! Just watched another time after several months. Have you ever tried coconut charcoal? Looking for a good alternative as I am in México city, and ogatan is even more expensive here than in US. Thank you!
So glad I found your channel! 2 questions: 1)If no chicken carcass is available at the moment, can chicken bone broth be used for the initial tare? 2)Can tamari shoyu be used with or instead of regular Japanese soy sauce?
Thank you for this video. I really appreciate the lesson in the refined Japanese method of preparing these skewers. I'm looking forward to watching more of your content.
