There is truly nothing better than meat on a stick. Naoto and Mike are taking you through the whole process of cooking on a Japanese BBQ konro grill at home: lighting your binchotan, prepping your skewers, cooking and glazing your food, and cleaning up safely. This is Everything You Need to Know About Yakitori!
Struggling with lighting your binchotan? Check out our video here: https://youtu.be/rdSlqj9_t98
Want to learn how to break down a chicken for yakitori? Lordy walks you through it here: https://youtu.be/f4qf_qvf4dg
Full tare instructions are in this episode of Sharp Knives Rock, starting at 8 minutes: https://youtu.be/GHWRQxJPItk
TARE (YAKITORI SAUCE) RECIPE:
1/2 cup sake
1 cup soy sauce
1 cup mirin
1/2 cup lightly packed brown sugar
1 charred/broiled chicken leg bones
1/2 bunch green onions (preferably negi)
1. Combine mirin and sake in a pot over medium-high heat, cook until alcohol evaporates.
2. Add the rest of the ingredients, simmer and reduce over low heat it until it thickens into a light maple syrup viscosity.
3. Pour into a tall glass or jar to dip skewers in 2-3 times mid-cooking to coat as a glaze.
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Chapters:
0:00 Hi!
0:21 Pre-BBQ Food Prep
1:20 Tare (Yakitori Sauce)
4:35 Grill Prep + Charcoal
8:29 Temperature Control
13:08 Cooking Things
17:48 Cleanup Considerations
20:05 Bye!
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