How to Make Yakitori Tare - Yakitori Dipping Sauce For Chicken, Seafood, Beef, Pork, Vegetables
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- Опубликовано: 7 сен 2024
- Updated 2022 Video Here: • How To Make Tare -Ever...
Last week we concluded the Making Yakitori at Home series which I created to be a detailed lesson to help you transform one whole chicken into delicious skewers using every part of the chicken. Moving forward, I wanted to change up the pace of these videos by experimenting with post-editting and different shots. I hope the video is shorter, faster, and easier to digest but still covers all the details you guys need to follow my recipes and steps. Hope you guys like it and happy to hear any feedback!
In this video I show how I make my Yakitori Tare, which is the dipping sauce for Yakitori skewers. To watch how Tare is used, check out the previous Yakitori Grilling Tutorial: • How To Make Yakitori a...
I show how to make my basic Tsugitashi tare that I make weekly to add to my Tare Mother Pot. I also show how you can add Chicken parts and Onions to "turbocharge" your Tare.
Ingredients:
1200 ml Sake
1200 ml Mirin (use real Mirin, not Honteri or Ajimirin)
180 ml Sugar
450 ml Soy Sauce (Japanese Soy Sauce, not the Chinese kind which has a different flavor)
Equipment Used:
-Grill (Electric Livart Orange Barbecue grill used in this video)
-Kosher Salt (in salt shaker, but you can salt by hand)
-Sake in Spray Bottle (any pasteurized sake should work)
-Liquid Storage Container. Takeout 32oz Soup containers work great.
-Optional Blowtorch (to add char to chicken bones)
Equipment Links:
Iwatani Blowtorch Amazon: amzn.to/2zIseuy
Livart Electric Grill: bit.ly/blackgrill
Cambro CP12 Container (small) on Amazon: amzn.to/3gk0ixZ
Cambro CP27 Container (large) on Amazon: amzn.to/3gbcT6N
*Both Cambro containers I purchased at local restaurant supply stores. You might find better pricing or shipping fee/shipping time if you search around CP12 and CP27. Available in black, beige, brown.
Yakitori Equipment and Ingredients Amazon Shop:
www.amazon.com...
Note:
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.
Upcoming Videos: How to skewer Innards, How to Make Tsukune, Skewering Veggies and many more!
Remember to Subscribe to this channel to be notified about new videos and follow @yakitoriguy on Instagram for all the various behind the scenes tips and latest updates!
Follow: / yakitoriguy
Like what I'm doing? 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!
ko-fi.com/yaki...
Thank you for sharing ^^. I have a question : Will your tare (mother pod) be spoil ? And how do you reserve your Tare ? Thank you again ^^
Keep it covered in the fridge when not in use and reheat every few weeks. My Tare is 2 and a half years old and going strong!
Yakitoriguy Thank you for your reply ^^ I am making my own Tare today ! But I add a little chillie flake to kick up some Heat! Thank you bunches ^^
@@Yakitoriguy When you say "Reheat", do you mean bring to a boil?. Thanks!
@@JoeyLorenzo Barely to a boil. More simmer. Boiling can overcook the sugars/soysauce making it a bit bitter.
Absolutely yakitori is one of my favorite. Thank you for sharing your videos. It will be great if you share links where to buy the supplies.
We made grilled fish for my mom’s birthday but since my little cousins aren’t really into fish I decided to make them yakitori and this sauce for them. Not only did they love it some of the adults wanted some sauce for their fish and a couple skewers of chicken too, no one could resist the smell of the tare. It was a big hit, thanks man.
In case anyone else missed it the recipe used here is
400ml Sake
400ml Mirin
60g sugar
150ml soy sauce
Is it 60grams or 60ml of sugar?
What 😅😅😅@@waveaslon
@@andreeadelroca-lu1wi the original ingredient list by OP says "180ml Sugar"
@@waveaslon g come one. Loads of luv I still don't know how to start my first tare. Shopping list is in 140£. Please help god bless.
Just bought a cheap Yakitori grill and cooked on it for the first time. I’m in love and obsessed with this style of cooking. Plus I really enjoy Yakitori. I’m hooked for life.
Yaki Gang 🤟
This channel is INSANE‼️Thanks for all Sensei‼️🔥🔥
Thanks for watching! Glad you're enjoying it.
Really liking this yakitori university!
Glad you like it!
Much love from Sydney Australia. Bring your motherpot here for a cooking tour! Will be happy to take you to our favourite yakitori spot
Thanks Sydney Yakigang! Hope to visit one day!
ありがとう
Thanks for watching!
Very nice. Since I can't keep a mother pot going for very long, I start off with a thicker sauce by forgoing the sake and letting the soy sauce reduce down over a very low heat. I also throw in crushed garlic and some candied ginger while it's reducing (I love the zing both give). One year I didn't have any mirin, and substituted apple cider vinegar which got me a bunch of thumbs up from Japanese friends, so I kept doing that. Definitely going to try that method of adding left over chicken parts to the pot.
Yea definitely try the turbocharged Tare! Also I shared some tips for Tare storage, check it out if you have not yet here: ruclips.net/video/NWf7JfpEqso/видео.html
This is tremendous. I did season it a bit more, with the following:
2 Thumb sized pieces of Ginger, peeled and sliced thickly
6 Cloves of Garlic, crushed and sliced thickly
Both were added to the basic stock before bringing to a boil.
Yea Garlic and Ginger are aromatics added into Tare at some shops!
@@Yakitoriguy Just used the "mother" with some pork "yakitori" skewers. OMG...unbelievable!!!
I made the turbo charged starter tare and it was AMAZING. We had another family over, and everyone was raving about the sauce. Thank you!
Glad you enjoyed it! Yakitori is definitely more fun when you can share with others!
Been thinking about this for years, was so happy to stumble upon your channel for research. Finally was recommended this video after watching a few of yours and think I will finally dive in as I want my mother pot to be as delicious as it can be for those I want to share it with. Cheers~
Hey Yakitoriguy...dude!!! Finally the tare..thank you so much !! Now I just have to buy the grill 😀
Glad you like the video. Yup get that Livart grill here: bit.ly/2Ay3AgP Don't forget the Yakitoriguy 15% off discount code too!
Enjoy!
30 year tare, gives you goosebumps just thinking.
This channel is GOLD
Thanks for the love!
Your tare travels around more than me 😆😂🙌🏻
This playlsit has been fantastic. Thank you for the in depth lessons.
Hope you make some good Yakitori!
You need to edit these into shorts - the content is AMAZING! Also maybe a recommended products page? I've bought charcoal and a smaller bbq just from ur content
Thank you! Yea I have a Amazon shop. Link in the comments where everything I use is there.
I used half and half Tamari and Koikuchi Shoyu
And a Nigori sake I like drinking (cut a little of the sugar)
And sadly the nicest-ish Mirin that I could find in Stockholm, which was okay.
Came out super delicious! Everyone loved it, I can only imagine how great it gets after making more yakitori.
BI burned my first test batch though, slightly after I put in my sugar, which thankfully would have just turned out to be no more then 2 dl end product.
I was over confident in letting it reduce while I was prepping some chicken, maybe not the smartest to do when testing something new.
Glad you guys liked it! The learning process is always fun! You get better and better each time. Keep it up!
Super helpful and simple breakdown of how to make tare. Thank you! Wife and I are about to break in our new authentic Konro grill from Japan!
Thanks for watching! Hope all the videos continue to inspire you to make more Yakitori with your new grill.
OMG!!!!!!!, just to look at that sauce make me hungry. I have to make some. Thank u for sharring this video.
Yes get your Tare mother pot started! Thanks for watching!
Thank you for helping me up my chicken game!
You are a great teacher!
Thanks! I'm still a student but happy to share what I know so far about Yakitori!
I just learnes how to accumulate flavours from this video. Thank you.
Yup, it gets better every week!
Soon as you were using scraps & bones I was sold my grandmother makes all her soup and sauces that way & I would eat anything she makes or that I can put the sauce on
Yea with Yakitori we pretty much use everything. Skins Cartilage Fats Bones all can be made into something!
Your channel is underrated, keep it coming!
Thanks for the praise! Working on it! Hope you enjoy the new videos!
thank you so much Yakitoriguy , I really learn a lot from you, thanks.
I made my first Tare... with roasted chicken bones, 2 parts Mirin, 2 parts Sake, 1 part good ($$) Japanese soy....and some garlic cloves/ginger/long onion/brown sugar.
I skimmed a lot. Strained everything, and slowly reduced by 1/3 to 1/2.
But it seemed very salty, and a touch bitter. I may have added too much soy, or used a very strong soy sauce, or reduced it too much.
So I made an additional small batch of 1/2 Mirin and 1/2 Sake, and cooked-off the alcohol (no soy).....and added that into my (too) salty Tare.
Wow, that solved the problem completely.
Yup, the recipe is definitely just a starting point, it'll always change based on how much fat went into the mother pot from the Tare, climate/temp, type of sake/soy/mirin used etc. I'm always changing up the ratios each batch a bit too. Glad you found the sweet spot for yours.
New subscriber, Absolutely adore your videos.. lived in Gotemba for a year and a half.. THANK you for showing me the sauce that I have been craving for years
Welcome to Yakigang!
Loving the turbo charged version as I hadn’t appreciated, but makes complete sense, that the tare pot isn’t freshly made for each meal. That’ll explain why my tare seems so ‘wet’ and lacked thickness. This is my Saturday sorted
Just Finished making the turbo charged version. Takes what I’d previously made to a whole new level. Depth of flavour is great. That’ll make my lunch tomorrow go with a 💥.
That's great! Yes overtime it gets thicker from the chicken drippings and from being heated up (reheating the pot, plus you're dipping hot skewers into too) Hopefully you're keeping track of it's official birthdate!
Great job on the new style and the edit!
Glad you like the new version. It definitely takes more time/work to film/edit but hope I can get quicker at it! Thanks for watching!
Awesome, thank you 🌹
BEST YAKITORI VIDEOS NA
Thanks for the support! Will keep on working hard to make more!
this is exactly the video i have been looking for! thank you!
Thanks for watching!
i love the philosophy behind the tare!
Glad you found what you needed. Thanks for watching!
Thank you for sharing , excellent information
Great videos! I spent some time in Okinawa and Yakitori was my go to late night snack!!!!
Thanks for watching! Yea Yakitori in Japan is the best! Hopefully you can recreate those memories with my tutorials at home.
😳 I never knew Tare until here!
I learned so much. Thank you
Amazing video! Thank you so much, I can't wait to make my first skewers.
Thanks for watching! Watch/Rewatch any of the previous videos to catch all the tips I share. Good luck!
継ぎ足しメソッドで造られたタレは、ベースの調味料を同じくしても、使っている鶏の種類や炭の種類でも味が変わってしまうでしょうから、文字通り真似できないですね😅👍震災の時はタレを持って逃げたと言う、焼き鳥屋さんや鰻屋さんが時々おりますが、バックアップを持って歩いていらっしゃるのにはビックリしました。長年のほほんと食べていましたが、改めて焼き鳥凄いわ～💦ｗｗ
はい凄く深いストーリーこもってるのがのがタレですね。皆に知ってもらいたいです！
I grew up in Australia, and I’m unaware if Philippines have a Tare culture that’s kept for a long time.
There’s fresh dips made for the events, but nothing you keep with history of flavour
Thank you for sharing your knowledge👍🏼
Thanks for watching!
Great video! Thank you so much yaki man!
You bet! Thanks for watching!
Thank for the video brother I'll try it
Total Awesomeness…
Thanks…. 🙏
Glad you liked it!
Trying this whole yakitori thing tomorrow. I’ll let you know how it turns out. Thanks a bunch my man !!
Just watch every second of all my videos! I've packed it with small details to help improve your Yakitori. Enjoy!
Well how did it go?!?!
SkyBlue 👌🏼👌🏼
Thanks for your videos, I love yakitori and your vids helps me make it from home. Subbed!
Thanks for watching and glad you can make good Yakitori at home! Make sure to turn on notifications too for all the upcoming vids!
Great video! Nice job!
Thanks glad you like this one!
Great Stuff. Best from Berlin-Germany
Thanks for the hello from Berlin!
So is just like making that their sourdough starter love good foods
Same type of love for it for sure! My master ran into his shop to ensure his 36 year old Tare pot was ok after an earthquake hit.
great video thank you for taking time to do this ☺️☺️
Thanks for watching!
Soooo wonderful! Thank you!
Thanks for watching!
Hi YakitoriGuy, can you show us how to make tsukune yakitori please? Thank you so much for putting all these info together in this channel!
I have a Tsukune video in editing right now! Stay tuned!
Thank you so much for this! I've been wanting to learn yakitori and this is taught in an engaging and easily digestible way.
I do have a question. In American BBQ it's recommended to not smoke seafood in your main smoker as it might pass on that flavor to future cooks. Is there any sort of common meats or types of skewers that you would not recommend to dip in your mother tare because it might pass on an "off" flavor?
Glad you like the videos! Yea general rule is only dip chicken and veggies used in your Tare so in my case onions only as other meats (seafood, pork, beef, organs) will add the extra flavors and muddle it. Check out my other grilling tutorials where I specify which skewers I dip and don't. For example I don't dip my liver, but just brush it on with Tare put in another container. Grilling Video: ruclips.net/video/Cb78gv3A6a8/видео.html
I really value the details that answer many questions I have about the sauce. I lived in Japan for two years and the aroma of the yakitori grills I passed walking from the train station have stayed with me as one of my fond memories. It`s right up there with the Five O`Clock Chime played every day. You make it easy to understand the process, outcomes and cultural points, which makes this one of the most valuable lessons in the culinary culture of Japan. I didn`t think you could keep a sauce with drippings on and on, even when refrigerated. How is it that it doesn`t go off and cause health issues? I mean, I know it has drippings and pieces from fully cooked meat, but still, how does it remain safe to serve over time? Oh, one more question: is it OK to grill the yakitori under an oven broiler? I made it like this twice - for about 6 minutes before basting it with the tare. Then after 4 more minutes, I re-basted and served.
The smell of Yakitori grilling, especially the aroma of smoked Tare is definitely addicting. I do mention this in other videos as well, but at shops in Japan, the Tare container is next to the hot grill, so it's actually being heated up right there. In addition, you're dipping really hot skewers constantly every few minutes, which can cook the Tare over the course of a whole dinner service. Also every few days, you're putting in new hot Tare on top to replenish the mother pop. Lastly, every night, the Tare is covered and put in fridge and then reheated every few weeks or so.
In regards to using your oven/or broiler. You can definitely cook meat that way to try things out, but the difference is with Yakitori on a grill you get meat drippings, that hit a heating element, creating the sizzling juice smoke that wraps the meat with more flavor. That's the distinct flavor difference between oven vs grilling, or even pan cooking. Hope that helps!
Love your video's! I will practice!
Thanks for watching. Glad you're loving them!
Great video dude. 🤘😊
Thanks for watching!!
would love to hear more about the philosophy behind the tare btw ;)
Great video! Thank you for the information!
Glad you like it!
Keep up the great work brother!
Thank you!
Do you use the same Tare pot for fish as for beef and chicken, does it all blend without a dominant flavor so can be used for all?
How to keep this sauce for long time , can I preserve it in fridge?
do you heat up the mother pot before adding the fresh tare? or can you add the hot fresh tare to the cold mother pot?
I just ate at totimatsu and now I want some Tare
thank you this was very insightful! i have been making mine a little off beat by avoiding mirin since i cant find the good stuff locally but i plan on making a trip to an asian market very soon to do so, but i also have my own twist where for my sugar i use local maple syrup and i gotta say its adds a whole extra layer of umami to the tare and im wondering what you and anybody else thinks of this?
There's recipe that uses Japanese candy syrup so maple doesn't seem too off from that. Try different things and see what you like!
I’m gonna try this . ✨🙏
enjoy!
That’s great. I don’t see any dentures in the pot.Yet. Bye the way I’m enjoying and learning.
Thanks for watching!
You’re welcome. I’m making my first Tare at this moment. Using kikkoman mirin, Junmai sake(Gekkeikan) Kikkoman soy, sugar. Half of your recipe.You’re culture is unique. Very appreciative. Bye the way I’m from Canada.Quebec region. Just finished slicing the chicken. 50% your way. I figure you’ll understand the other 50%. Another 10 years and I’ll be more streamlined.
holy crap i really want to make tare now so i can flex on how old my tare is damn i could make ramen yakitori maybe tempura
Yea mine's at 3.5+ years now. Start your pot!
Great video! Interested to know how you store your tare (container, temperature, boil) as I’d like to make an heirloom one too! (Only a weekend warrior tho)
Thanks for watching! Just keep your Tare covered in plastic wrap or air tight container and leave it in the fridge. Make sure to heat up every two weeks or so or before use.
@@Yakitoriguy thanks alot for sharing
@@Yakitoriguy when you heat up, do you heat it to a simmer or what temp?
@@Yakitoriguy how easy is it for the Tare to go bad if you forget to wrap or don't keep in fridge?
Can’t wait to try the tare out. Had great succes with the chicken leg skewers this weekend on the konro grill. Will you do a video on binchotan? Curious about techniques for starting and keeping the heat consistant. Cheers from the Netherlands!!
Glad you're having success with the lessons! I do plan on doing a video on my charcoal grill. However it might only be general tips as there's so many variations on charcoal grill sizes/shapes and different types of charcoals available.
@@Yakitoriguy Thanks for the reply, looking forward to the video. The tare turned out great as well. A lot of recipes call for equal parts soy sauce and mirin with less sake. I like how this tare allows for more depth of flavor by reducing the amount of soy sauce. Supercharing it with the bones is quite the magic trick as well.
Super...
Awesome videos! Just donated some chickens as a thank you. Wondering if you can maybe list brand names of sake, Mirin and soy sauce that would work for this?
Looking in my local Asian grocery store and wine stores and having a hard time finding the same products. May 2 or 3 options for each ingredient?
Thanks again!
Thank you for being part of Yakigang and the chickens! I made this follow up video on sake. Hopefully it can help. ruclips.net/video/NWf7JfpEqso/видео.html brands won't matter as much more about the ingredients. Pure Mirin vs Mirin like condiment with additives. Takara, Shirakiku, Yaegaki are just some that comes into mind. For sake any drinking sake that's not nigori will work. Shochikubai, Yaegaki, Ozeki are cheap ones that come in large bottles.
Keep up the good work . Don't worry about the time so much but more about labeling videos . I don't mind watching a 45 minute video if I can search for particular segment
My newer videos are a bit more shorter with better editing. Hope you enjoy those!
How is it possible this tera sauce never goes bad
It can definitely go bad, but here's ways how shops have kept their tare for generations 30-100 years. It's a common question so made this video here: ruclips.net/video/NWf7JfpEqso/видео.html
Thanks!
Thanks for watching!
Thank you so much for the lesson sensei. Really want to try the tare but unfortunately cant find sake in my region 😢
Is there anything i can use instead to substitute sake?
I know this is perhaps a more advanced topic for later, but I'd like to see you do an episode on charcoal. Like comparing different levels of charcoal, how they affect flavor and cooking, etc.
I'll definitely do a video one day on the charcoal cooking, but it's such a broad topic too based on availability and types of charcoal isn't that consistent outside of Japan.
@@Yakitoriguy I'm interested but don't care so much about binchotan cause I'll probably never use it. I can totally see myself quickly starting a chimney of cheap charcoal to grill some skewers though.
But yeah definitely a back burner type video since most folks here have the Livart and that's great!
Very cool, new fan here! Thank you
Welcome to Yakigang!
Thank you
Thanks for watching!
Is it recommended to make a tsugitashi tare if you are only making yakitori at home for one or two people and maybe only make it a few times a month, or will the tare spoil?
Hell yeah man thanks for this video
Thanks! Finally got around to making a Tare video!
Like the 10 min video format! Engaged the whole time
Glad you like it. Playing around with different edits. Will keep on experimenting!
Good stuff
Thanks for watching!
Hello Yakitoriguy! Thank you for making all of these wonderful videos. Very excited to get started and I just had a question about tare and using it on different meats. Do you need to have a separate tare sauce for different meats? (EX: You should never dip chicken / pork / beef skewers into the same tare pot, even when cooked 90%)
There is no hard rule, so you can dip the other skewers in it if you'd like. However myself and my teachers don't so the flavors don't mix up. I only dip chicken skewers and onion skewers in the mother pot and use a brush for other skewers (pork, beef, seafood, veggies).
How does the tare not go off after so long?
Thank you so much for your help.
Happy new year.
I have ordered Iwatani CB-ABR-1 . What is your opinion for this for yakitori?
It's a fun grill because with the gas cans you can take it anywhere. Just watch out for hotspots, it'll burn any of the exposed wooden skewers.
@@Yakitoriguy thanks 🙏 I really appreciate it so much. I already have the from iwatani the portable gas stove and the plate for yakiniku.
By any chance if you ever visit Greece come to Thessaloniki and I will show you around.
Thanks again
ありがとうございます。
Great detailed video! I tried recreating it and it tastes awesome. I was wondering if there is any way to make the tare thicker?
Thanks! Over weeks as you heat up and reduct the Tare and also as it absorbs more chicken fats/juices from your skewers it'll get thicker so I wouldn't rush to get thicker right away. More fun to see the development. The "turbocharged" method will definitely be a bit thicker with the initial chicken fats and you can also just reduce it more now too if you want thicker. Hope that helps!
Wow, thank you 🙏
Thank you for watching! Hope it helps you make good Yakitori!
And then do u put the mother sauce to the freezer??? Or just leave it out of freezer??? And are you covering the sauce? Aren’t they have expired date???
After you're done using it for Yakitori, just cover your container with plastic wrap or lid and put in the refrigerator. Just reheat every few weeks or so or before use.
Tare don't expired, it will out lived you...
Bella Kuku Tanesia Calm down? Take an inhaler. 🙄🙄🙄
Let me explain why you don’t need to be too worried about expiration as a few here just decided to be condescending in their reply. There is quite a lot of sugar and salts in the tare. In high concentrations you’re not going to get bacterial growth in the tare. When you introduce proteins, to play it safe, you should heat it up, per the YT creator’s instructions, every so often and put in the frig. Many curing methods, such as for beacon, also use salts and sugar heavily.
Also the alcohol content
First off, great videos.
They are super helpful, which is an understatement.
Anyways, i noticed your tare recipe says 180ml sugar and i wondered if you meant grams instead?
Or do you actually fill the cup with sugar to the 180ml line?
Sorry, if this is a kinda stupid question and thanks in advance.
Yea I did it in volumetric measurements, but weight woulda been more accurate. However as mentioned in the video, Tare is always changing getting thicker, sweeter, fattier etc based on usage so it's not an exact science, more art, and this recipe is more of a guideline of my basic Tare to get you guys started. Hope that helps!
Yakitoriguy
oh ok, i already made my first starter tare and mistook it for grams and it did taste a bit on the sweet side. I am going to fix it by adding to it with less sweet tare, i guess.
Also could you weigh the sugar amount out? Only if you have some spare time on your hands, of course.
It would be really helpful, as i would like to know how much excess sugar i put in my tare and it would show me how the starter tare is supposed to taste like.
Again, your videos are such a blessing for people like me, who want to learn.
Also, i am sorry for being this demanding.
@@frankhuytranquoe3280 My digital scale is out of battery at the moment. But for the video, I just measured out the sugar to the 180ml line in the measuring cup so you can do that if you wanted to be exact (although being rough is fine see below). I also did a Google search of 180ml sugar to grams and it came out as 150 grams. I looked up 30 grams to Tablesppoon and it comes out as 2.4 Tablespoon, so hopefully that gives you an idea of how much more sugar you had added.
As mentioned in the video though, over time, the Tare will evolve and change as more fats from the chicken goes in, all the salts already on the skewer going into the Tare as you dip etc. Even different sake you add to the chicken has different sweetness and that goes into the Tare too as you dip. So every time you make Tare to add to the batch you will adjust sweetness (sugar), saltiness (soy sauce), and deep umami (mirin) so you're basically already doing that second step right now by adjusting and making your second batch of Tare. And finally, all the taste is up to your preference too. Every shop has a different Tare. Mine is just a baseline for my Tare. Hope that all makes sense and helps!
Yakitoriguy
Thanks for taking the time and replying in such detail, you‘re the absolute best!
Keep doing what you do!
Greetings from Germany.
how do you store thw mother sauce? how long can it last? thanks
Can you do a clip on deboning whole chicken "Just tricks" like removing whole leg with oyster and that neat trick removing the tenderloin .Hmmm How did he do that again?
I'll add it to my shorts video ideas!
look is good chef
Thanks!
Thanks senseii
Thanks 🙏👍
Loving your videos. For your tare, do you have to heat it up each time you use it?
Not everytime, but every so often depending on usage. Check out my latest Tare 2022 video where I answer these top tare questions and more: ruclips.net/video/rTsPPgpRcnk/видео.html
@@Yakitoriguy Thank you
@@Yakitoriguy I will be attempting to brake down a chicken a la Yakitoriguy tomorrow
This Channel is Amazing! the only Yakitori place I knew in Atlanta ( yakitori jinbei ) has stopped serving yakitori! I am going to give it a try my self and your videos are going to be so helpful! One question, I need to stay out of the sugar as much as possible so if I made this without the sugar would it ruin the flavors or if I reduced the amount do you think it would still be good?
Yea not too many people know about Yakitori yet, so less demand in non Japanese populated areas, but we're here to change that with Yakigang. Most of my Yakitori I do don't rely on the Tare, just the chicken, salt, some sake, and smoke from grilling so that should solve that sugar part. But even just soy sauce brushed on some skewers to make a nice flavor so try that instead of Tare.
@@Yakitoriguy Thanks so much for the reply! we are going to give it a try soon. Keep the amazing videos coming!
You missed out on Yakitori Denchan! Unfortunately it closed in 2000, but I still crave it!
What do you think about my sauce ?
Sake, Dashi, Sugar, ginger, soy sauce, sesame oil and leek, and a 1 tbs of corn starch to thicken de soy.
I never find the mirin in Brazil, is it the some used for sushi ?
To grill i used the some technique the grill stay very close to the coal heat.
I always recommend everyone to experiment and try new things! I don't think you need the corn starch as once you reduce your Tare to get the deeper flavors, all the sugars will make it thick already.
Wow, that looks like it will be good ramen tare too. Have you tried it?
Yup I have a Yakitori Ramen video where I use this Tare check it out!
I am making the Tare for the first time, so went with the 450 ml version. I believe that the cooking times are for the full quantity version. After 20 minutes there is virtually nothing left and little room for the bones. I suggest that you state the burner level (high, medium, low) and how much the liquid should reduce between steps.
Thanks for the feedback, I'll keep in mind for future sauce videos. Will make sure to mention to adjust accordingly to your stove type/temp.