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| Name | How To Make Yakitori at Home - Making Negima and Other Skewers from Chicken Thigh and Drumsticks |
| Video Uploader | Video From Yakitoriguy |
| Upload Date | This Video Uploaded At 24-04-2020 21:00:00 |
| Video Discription | Updated Yakitori Equipment and Ingredients Amazon Shop: https://www.amazon.com/shop/yakitoriguy This is the second video in the weekly How to make Yakitori at Home series. In this video I'll show you the steps and explain my method of making various Yakitori skewers from chicken thighs and drumsticks. In this lesson we’ll be making few variations of Negima (chicken in between onions), Hiza Nankotsu (knee cartilage), Momokawa (thigh with skin), and Shisomaki (Shiso Wrapped Trimmings) Yakitori skewers. There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the method I came up with based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I've adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too! Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression. Although I’ve been working on these skewers and methods for my Yakitori cooking, you can create these same skewers, or use these as inspiration to create your own skewers using different parts of the chicken leg and even other parts of the chicken. Useful Skewering Tips Shared In This Video: 1. Cut even pieces - You want consistent cooking times/temp among all the skewers 2. Visualize the skewer’s center of balance- So when you lift it up, if feels centered and not lopsided 3. Skewer on the cutting board - Skewering mid air makes it harder to keep the skewer centered. 4. Skewer with confidence the first time- The meat is fragile and does not like to be reskewered or fixed. 5. Trim once skewered - Trim the sides and bottom so that all the cooking surfaces are flat and even. Ingredients/Equipment Used: -Chicken Legs (Thigh and Drumstick) from Whole Chicken -Green Onions (Choose thick ones) -Whole Onions (Red, Yellow, Brown, White) -Shiso Leaves (optional) -6 inch bamboo skewers (round or paddle skewers) -Sharp knife with a pointy tip -Large cutting board -Pot -Paper towels Many of these items can be found in the Yakigang shop on Amazon here: https://www.amazon.com/shop/yakitoriguy I recommend using the best chicken you can find at the store. Ideally organic, free range. The few dollars more you pay in price versus a cheaper chicken really makes a difference in flavor. For the majority of my Yakitori, I use Mary's Organic Air Chilled Chicken which can commonly be found at Whole Foods and other natural markets. Next Video: How to Skewer Breasts, Tenders, and Wings Remember to Subscribe to this channel and follow @yakitoriguy on Instagram for all the various behind the scenes tips and latest updates! Follow: https://www.instagram.com/yakitoriguy Like what you're seeing? You can buy me chickens: If you're enjoying the tutorials so far and interested in a way to support me, I've set up a Ko-Fi page where you can donate some chickens! Thanks! https://ko-fi.com/yakitoriguy |
| Category | Howto & Style |
| Tags | Yakitori | Cooking | Chicken |
