A Yakitori Grillside Hangout with Food Creators Hosted by ChefSteps Seattle Part 2

[@ldp7090]

so many food content legends in one video 🤩 thanks yakitori guy

[@tommymai3062]

You’re such a cool dude, blessing to any party.

[@TheLippythelion69]

Could watch this all day

[@Yakitoriguy]

Thanks for watching Super behind (soo much footage from Japan) on content so hoping I can catch up on editing!

[@bluesilver83]

I absolutely love Yakitori is full of wonderful flavor. How many kinds of tare is there?????. I am interested more in the tare and how to maintain it full of great flavor and keeping it clean and fresh and does it matter if is a clay pot or plastic?

[@Madd_NIKKE]

on the question of how "done" chicken is, I agree it's definitely by feeling and visuals. I think ever poked my chicken once since is started making yakitori; for the rest of time, I've never had raw chicken at the end. Although, i wonder if it's just more forgiving cause since the high the high temp from the grill seals the juices in the meat so "overcooking" may not be as obvious unless you start charring the meat.

[@chaquator]

id be very happy if youre ever doing a yakitori event up in seattle, i would gladly attend

[@mrcalipride]

I started wathcing your video and just bought a skewer grill. How do you avoid flare up from the chicken fat melting down onto the charcoal?

[@jeffr1532]

My skewer sticks always burn and the whole stick falls into the charcoal. What’s a good way to keep from the sticks breaking? Do you soak in water first?

[@kharnethebetrayer4125]

Is jt okey to use umeboshi paste on yakitori when serving, and can I also use wasabi? Looking to experiment with different flavours, new ideas.

[@kerrylucy]

Hello, any recommendations for tofu kushiyaki ? Is there any to incorporate natto in grilling?

[@witb2009]

The tips and handles of my yakitory skewers keep burning and breaking off while cooking..UGH...how do i stop this??? LOL.

[@scramble45]

Need more Yaki content!

[@johnsfinancetips]

Love the content man! Where do you recommend we can buy chickens?

[@Yakitoriguy]

Glad you're enjoying! All my earlier videos have full chicken breakdown tutorials and explainations. Compared to Japan, limited options but generally if you can find airchilled whole chickens (free range, pasture raised is ideal) from Farmer's Market it's a great start. Even the Mary's found at Whole Foods and other grocery stores can be ok to work with.

[@zombieson285]

Come to Atlanta and do a event and me and my wife will 100% attend!

[@danielmiddleton8173]

So cool.

[@Chanko2397]

Chris Cho is such a Bro, 😆

[@Ariben00]

Can someone explain to me why do you want to season the meat 1st then spray it with sake? shouldnt be done the other way?

[@Yakitoriguy]

Either way works. Some can say it sticks better, but some can say it helps the meat absorb some salt first. Either way I add more salt and sake throughout cooking which happens to be my style and some chefs do it different like adding alot more salt at first and don't resalt. Or some chefs add more salt at end etc. Different shops/regionality/techniques so find what best works for you and your food you're grilling too.

[@RobvanVeenLeeft]

Ahhhhhhh part 2

[@Yakitoriguy]

Thanks for waiting!

[@schorschhartmann3072]

Long time no see u bless up

[@wood_rat]

Id love to do this but would probably burn my house down,Id have to concerntrate very hard and have all ingredients ready and dont get me started on the friggin coals!!!!