Succulent Yakitori (Chicken) - How To Make Series

and welcome to another edition of the hero Yuki Diaries of a master sushi chef how do you say good afternoon in Japan? Japan Japanese, you know this at this time, in the afternoon, okay, in the morning, good night, and then during the day, in the morning, yeah, oh, okay. Ok, very good, and then you want to

make

t-shirts with this logo here too mhm and then good afternoon, okay in English or katakana, I think Katakana is better, yes, more interesting for you, anyway, let's teach Japanese to the world Okay, hero. What are we going to do today?

Let's prepare Yaki Yakitori. Alright. This is a very popular dish in many Japanese restaurants. Very popular in Japan. Alright. Which are the ingredients? more you know our favorite white meat is a little bit dry okay so we prepare teraki

chicken

or even any type of

chicken

dish we prefer a dark mixture okay yeah and then the carum which I'm going to use in these white parts, okay. between the chicken and put the skewer and uh, here you have s sauce and pepper and a homemade T sauce, okay, very good and then I'm going to use the SK, okay, the only thing we don't have today is chak gri, so Yaki actually buy.

They have a special GP, okay, but we don't have it okay, so we're going to use the grass container, okay, and a lot of people can do this at home, so that's another reason more like today, more like H. okay, okay, excellent, what's the first step? First step, we're going to

make

a grip of the bone, okay and then I'm going to cut a little bit off a small piece and then we're going to put the bias on, okay, this and In fact, the skin is a very good, very, very good part, my favorite, yes in Japan we only have that, uh, only skin on the bias, oh really, skin parts too, let's try to make her very very good, let's try that style too and then other parts just cut . in a uh cut like this cut in similar strips yes, strips with the skin is good the skin is good this B things like that okay, that's good here and then another saves the skin and then grabs the meite and this skin very, very good skin, I'm going to make one, it's better, this is fine, it's fine, the next step is that I'm going to cut the spring onion, this white part, this slag that was already fine, take this out and cut this one, I'm going to use okay, these parts are fine.

I'm going to use a chicken skewer placed on the skewer like this and I'm going to put the uh scarum and then the chicken. I haven't done this in a long time in your old days and it's not really professional either. a person who works on the spot Place very fast, so professional, you know like that, you can put more scan here too, this is good, chcken, let it go and maybe you can put a zucchini or something you can do. Fix it another way, follow this. one you can also do it with the meat or prick if you're right and then one more chicken looks great, do it all Hero, do one more, do it all, do it all, it's lunch time, mhm, yeah, but anyway, You can do it with the chicken you already know. instead I mean beef or pork instead of chicken, but the only thing is that if you say Yaki should be chicken, it should be chicken, right, if you go to the Japanese market, somewhere else, you know, to Sometimes people call beef, right, it's wrong, it's wrong, how? you had exactly explained this to me once before, so if you are the owner of the restaurant you have to change the menu if you put yak yak basically yakis means any type of use with fire Stu, bake, roast or sauté well, Yaki, I know, Tois in chicken, I see, that means, so how do you say Yaki meat?

Actually, Yaki beef is, does that exist? uh, if you make it with meat, uh, meat, okay, kushak, because everyone here on the menus you say chicken, you know you have. Yakitori chicken, you have Yakitori beef, yes actually Yakitori SE chicken, Cho Yakitori lamb, yes that is if you say Yakitori chicken, you are saying chicken twice, yes you know that so it is mentioned enough to mention that chicken, you know, but uh, I saw it somewhere, miss. spell or at some point yeah I think cor started it no one bothers to correct and people just don't bother to find out yeah so of course some reason maybe remember curing chicken things you know because Yakitori are very popular, so what are those Yakitori called?

Bars in Japan only make Yakitori Yak, yes, is there something called Yakitori Yak like? You know, we've been to a restaurant in North Miami Beach where they only have this type of thing in a skure. You know, bacon wrapped asparagus. which is a great combination it's a kushak kushak KATU okay K I say KATU it's bamboo SK and then most of the pork and then the p uh bre okay and the fry Kush okay yeah we can do one more, let's do it all. Hero we have. All this beautiful skin left over, yes I'm going to make a skin, how about some bacon wrapped bacon?

Look at this hero, a new

series

of videos of different yakit Style Tor American American Edition American South Edition, right, uhhuh, you know, here you guys put the what they call it, the steel skewer, mhm, the steel one, oh, It's okay, yes. So I'll quickly tell you the little fun parts if we call barbecue in Japan, barbecue, barbecue, you know, the steel skewer that we put on, uh Le peers or some kind of meat like a Kish Shish ke shish kebab, that's how We call it barbecue, okay. cute, interesting, okay, and the skin pots, oh yes, the skin pots, who doesn't like chicken skin, whether fried or roasted or whatever you want, but a lot of people don't like it here and we all go to die.

One day you die happy, right? I love chicken, yeah, it's too fatty, you know? But now that's grilling, let's take out half the calories you think. We roast it and let the fat dissolve. Wow, I can see it. I already know exactly what you want. We're talking about we're going to fight over this skewer, you know, hero, you and I are going to fight over the skewer, gu skew, yeah, just one, just one of that, look at that, oh my gosh, you can hear it here. are the marbling on the skin, how was a little chive to make it healthy? hero, no, this must be a tough attack, oh my god, that's crazy, how about the bacon mix?

Yes, wrap it and roll it in bacon and then fry it. I can tell you that this is going to be a new

series

, okay, there you go, okay, that's it, let's take a look at this. Okay, next step we're going to put some seasoning, salt and black pepper, okay, and the seasoning you can do that too. like a paprika or something, if you want, you can add something else, okay, it's up to you, okay, today we will keep it simple, okay, next we will use the FL, so put some saute and well, not too strong, it's okay. this is a quick thing, you know, I'm ready to cook, actually you know, sometimes you leave it this way, it burns, so I'll use a little bit of water, cover it and make it steaming, okay?

It processes faster, sure it's not really necessary, if you don't want to, you can do it, okay, let's make this one, oh, great, especially if you're making a dumpling, right, yeah, yeah, like pot decals, yes we. We're going to use this technique, okay, so you can steam this one, I'm sure it's a great way actually and also the chicken retains its tenderness and juiciness, making a paste, sure, okay, take this, oh, okay, okay, just a moment, uh, marking Ching, almost 90% is. I'm done cooking, that's fine, so let's add the brush. Today I'm going to use a spoon, but if you have a brush, the brush is much easier and then it's very, very small. put too wow, it smells really good, really, really good, yeah, you kind of start to burn, make sure it smells really good, so you know if you're going to the if you really get close to the uh and so you can smell, yeah, really good and then after that little bit of caramel, that's amazing, look at this that looks so good and smells amazing.

B, yeah, the hero of the dish looks amazing, Yaki Tori, and it's so easy to make, honestly, you know, no matter where you are in the world, you can do it. make something so similar with sa pan, obviously the homemade Glades will be, we will teach you how to do it too soon, but the hero looks very good, thank you very much, thank you very much, you guys like this video, please press. That like button for us helps us a lot and don't forget to share, share, comment below and we hope you subscribed. See you all very soon, thank you very much and now, the best of all, hero, especially. in today's episode we have our tasting part oh okay let's go with this one how's that chicken?

Very good. I love those chives like that. I'm going to try the cake too. I need a napkin. AR. Sorry, that chicken was so juicy. Well, true, I don't like to eat anything in front of the camera. Well, I can't really see myself, but it's still amazing and I also like dark meat a lot more. Well, you guys try this at home. They will be surprised. You will comment and thank us a lot, right, you won't thank me, you will thank the SCS hero, it's great, it will be beer time, I wish you could, you're leaving today, right?

You want to have a beer. I need to do one more after this one. one thank you very much thank you very much