Only recently subscribed. And I'm glad I did. As a chef myself I love watching how other chefs work. There are so many different ways/takes on any one recipe. Keep up the good work brother. I will definitely be using some of your tips to tweak some of my own dishes. 👊👍
You cannot have pork yakitori because 'yakitori' is only made of poultry; 'tori' means 'bird', (not a keyboard warrior here just a guy living in Japan and actually yakitori lover ;)) Love your videos but please do some research before and replace 'yakitori' with 'skewers' in the title. :)
New Subscriber... Really love your video's. Would love to try your Yakitori recipe but never seen or heard of two of the ingredients you used. Miram? and the ingredient you added after that... Are they easily available to find and purchase in London? Great stuff, keep em coming!!! Mark.
Well done FB. Back to your usual standard after the Tempura incident! ;-). Your pricing is much more reasonable too! I'd happily pay £6 for those! Cheers.
I don't think the cauliflower would take the marinade very well. I'd recommend some larger mushrooms, maybe some stuffer criminis. I'm a carnivore, but I like the challenge of cooking outside the box, and I think a mushroom grilled with this marinade could be delicious.
Looks delish. But this is not really a yakitori. Pork belly and Gochujang? Probably a great combo, but if it's not with chicken (or chicken parts) and uses a Korean ingredient, it's more of a fusion food.
It was great to see how well combined Korean ingredients with Japanese cooing method were. If there is anyone who likes this recipe, I would recommend you the ‘Bulgogi’ which is basically smoky thin beef with gochujang or soy sauce marinade and veggies. It has savory, smoky, spicy, and little bit of sweet flavor from Korean pear and really pairs well with rice just as other Korean foods do and also you can vary the recipe, for example, I normally replace beef with pork and put grated apple and a little honey into marinade instead of pear for saving budget and then more garlics and scallions. sometimes it tastes way better.
as much as i would like to cook that myself i'd never use half of those asian sauces or pastes until they got bad ... well just hope for another one with more "european" bases but asian influences :)
Yes this should be called Yakiton because you used pork...the marinade is more Korean with gochujang and green onions...should be called Korean BBQ sticks maybe... still looks good and would pay $6-7....
yeh love ur videos man but yakitori is grilled chicken or close enough to it...ton is pork so ur pretty much saying like the usa chicken fried steak...chicken fried pork lol...
First of all, I love your videos. You used Gochujang sauce to make Japanese food. I understand that Gochujang is Korean traditional sauce widely used for cooking approx 50% or more of Korean foods but hardly used for Japanese foods. Just saying that this is not authentic Japanese recipe for sure.
Create your own dishes instead of trying to recreate foreign dishes. I can just imagine the comments consisting of "this isn't Japanese" "this isn't right"
