It looked like hay he was using. My Dad was a shepherd and we used straw and hay for different things. Hay has a sweeter fermented smell and would probably bring more complex flavours alongside the nice quick char you got from the straw.
We also have something similar to this. Tender cuts of Buffalo meat is fire roasted using the same straw technique, after starw roasting the meat is cut and marination of spices is poured and mixed. It is eaten cold.
Just fyi, the trick here is that the hay is only being used for a brief amount of smoke. This allows for adding smoke flavor while minimizing the bitter aromatic compounds that arises out of what most BBQ folk would call "dirty smoke". For anything other than a short smoke, one wouldn't want to use this method, but it's great for adding quick smoke flavor to protein. Works for not only chicken, but steaks and burgers too.
Correct! Which is why I'm essentially pre grilling it on binchotan first and similar to dipping in Tare just smoking a bit with white to grey smoke at the end. I've seen people grilling it all the way through with the straw and that'll def be bitter.
What usually consists of a meal with yakitori, say for 4 people? Is one whole chicken broken down into yakitori skewers and tsukune enough? What sides are recommended?
Can you make a video about what to look for in a charcoal grill? The ones you did reviews on aren't always available where I am, and I wantt o have the knowledge to be able to source one, for myself
Any rectangular grill with dimensions for width of skewers is ideal. Some grills are going to be ceramic (heat retention) some are metal (durability) and the best Yakitori grills will be metal outside and ceramic inside. However any grill including flimsy metal ones are ok to start out with and can make good Yakitori. You adjust with more charcoal/technique to make it work.
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It looked like hay he was using. My Dad was a shepherd and we used straw and hay for different things. Hay has a sweeter fermented smell and would probably bring more complex flavours alongside the nice quick char you got from the straw.
Ahhh a video from our friendly neighbourhood yakitori guy… always good news. I will try this technique, but with hay… not straw.
We also have something similar to this. Tender cuts of Buffalo meat is fire roasted using the same straw technique, after starw roasting the meat is cut and marination of spices is poured and mixed. It is eaten cold.
Wow that ia awesome! I have to try this out. Thank you for sharing that one
Just fyi, the trick here is that the hay is only being used for a brief amount of smoke. This allows for adding smoke flavor while minimizing the bitter aromatic compounds that arises out of what most BBQ folk would call "dirty smoke". For anything other than a short smoke, one wouldn't want to use this method, but it's great for adding quick smoke flavor to protein. Works for not only chicken, but steaks and burgers too.
Correct! Which is why I'm essentially pre grilling it on binchotan first and similar to dipping in Tare just smoking a bit with white to grey smoke at the end. I've seen people grilling it all the way through with the straw and that'll def be bitter.
Great video as always!
I myself work at a Yakitori place as well and saw you channel 🙇🏽♀️🙇🏽♀️🙇🏽♀️ so much more to learn!
Yet no video from yourself oof
What usually consists of a meal with yakitori, say for 4 people?
Is one whole chicken broken down into yakitori skewers and tsukune enough? What sides are recommended?
Can you make a video about what to look for in a charcoal grill? The ones you did reviews on aren't always available where I am, and I wantt o have the knowledge to be able to source one, for myself
Any rectangular grill with dimensions for width of skewers is ideal. Some grills are going to be ceramic (heat retention) some are metal (durability) and the best Yakitori grills will be metal outside and ceramic inside. However any grill including flimsy metal ones are ok to start out with and can make good Yakitori. You adjust with more charcoal/technique to make it work.
May I ask where to order the Straw/Hay? And what is it called? Thank you
Yummy!! 😋
Raku is so good
Just to clarify this is their Yakitori focused spot Toridokoro, in case you wanted to try! Or make it at home too !
Any recs on where to find kanagushi and what's a good length for yakitori? I see Korin and MTC have some options…
Yea I've gotten mine from Japanese kitchenware shops. I like mine that are around 30cm.
@@Yakitoriguy Thank you! 🙏🏽
Beside the wasabi what is the other condiment?
yuzu kosho