He shares them as without a significant amount of practice, you will never be able to make anything as good as him anyway. Culturally apprenticeship is actually a very common way to learn these things in Japan
In the US some throw away chicken skin. When I visited Japan, there was a Yakitori place that wrapped the pieces of chicken in more chicken skin, they called it Fatty Chicken. It was simply genius. The outer layer skin was super crispy, inner layer was rendered and then you get to the chicken itself.
You need to have Master Kono on more often. You guys have good chemistry. He’s adorable with his chuckle and his sound effects. No offense, but is he the only guest who’s the same height as Esther?
I taught English in Japan 4 years and I got to say... I really miss that humble agreeableness of students just repeating what you say. It's horrible for learning, but it's very endearing.
You are right. Barry Lewis tested something that looked exactly like this and it was for koobideh and kabobs. So I am thinking it just a skewered meat cooker.
You should explain binchotan, the process to make it and the fact that not all binchotan is the same. The good stuff is getting harder to buy because the worldwide demand has going up.
I went to my local Japanese restaurant and they do yakitori and sushi only, specifically for those two type of Japanese cuisine, oh man that Smokey flavor is so good. I love chicken heart, liver, and thighs. Yea, Yakitori is so worth it, especially barbecue it takes 6-8 hours to smoke a meat. Love yakitori, its so good.
If you are buying off this, remember these kind of grills are a huge pain in the ass to clean, you can build one with some bricks from home depot and a mesh net for like $15, I've tried this outdoor only and it worked well, afterwards just use a blower and blow all the ashes into the yard to fertilize your grass lol. Also I thought bichotan is smokeless and adds almost no flavor, charcoal has good flavor but isnt as hot and doesnt burn as long (way cheaper tho).
I actually own the second one; the mini grill. After the first try, there is a bit of clean up. And then it dawn on me to use Aluminium wrap to wrap the exposed sides to catch all the grease/droppings and splatters. It works. I just had another BBQ the other day and clean up was minimal. I like this grill because it is very fun to use. It also come with a griddle and a Takoyaki pan. Love it.
Love this video! Was there a difference between the regular charcoal and the binchotan charcoal? I am wanting to try to make yakitori at home so looking for pointers please! Thank you!
That last device was going to be an obvious fail. You can see from the design the drippings would all do down the bottom and drip off. They need to top off the skewer with a piece of toast or something to at least not let all that juice go to waste.
The charcoal from japan is amazing. Lump briquettes can’t compare. They burn much longer and seem burn at a higher temp. You can order it from amazon. But it’s not cheap.
Yes agree that it's a myth. I think what the chef meant was that the low heat allowed for more juice to drip out due to the longer cooking time (i.e. faster cooking time=less juice drips out). The host led the discussion and perpetuated the sear sealing myth; I think chef was just agreeing due to a language barrier.
12 Bricks and a hand fan (you can use fire bricks if you want to but they're a little more expensive). Make a trough with the bricks, fill them with coal, and fan away. Wait until the coals are white and then start grilling.
If you'd use the devices for spiced/well seasoned skewers then I believe that it'd work better since you wouldn't need the char and charcoal flavor to make it properly
Why is this video part of S1 - Episode 21 of the Kitchen Gadget Test Show when the Cuisinart Soft-serve video is S2 - Ep 1 when it came out months earlier? Just curious~
The ONLY way you'll get a charcoal flavor is to use a charcoal grill/system. You can enhance some with liquid charcoal flavor adds. I'd NEVER buy that charcoal cooker to use outside (or inside). IF I was going to do skewers inside I can use my Lodge flat cast iron stovetop grill plate, and a good marinade works well. Still a FUN video and test
