How to Make Flavorful Tsukune Yakitori Part 1: Prep and Skewering - Ground Chicken Yakitori Skewers

[@alvinsun95]

I just started making yakitori at home because of your videos! Thanks so much for inspiring people like me to learn the art of yakitori!

[@Yakitoriguy]

Thanks for watching! Hope you continue to have fun learning making Yakitori!

[@rc0mplex]

I used your baseline recipe and made a very nice tsukune. I deboned some chicken drumsticks and ground them in a food processor. Then added 1 egg, 1 chopped scallion, 1tsp miso and 7 chopped shiso leaves. Then I formed little meatballs and parboiled them for 6 minutes until cooked through. Allowed to cool, skewered and grilled, basting with yakitori sauce on the Livart. My wife said these were the best ones I've ever made! Something about the chopped chicken cartilage and skin inside the meatballs just makes them so much better.

[@Yakitoriguy]

Awesome, win those wifey points! That's what good Yakitori can do.

[@KLW808]

I secretly love watching your videos, I binged a bunch over the weekend!

[@Yakitoriguy]

Thanks for secretly watching and openly commenting!

[@jrrdelgado]

This is so great! Thank you so much for all the content. Such rich knowledge and your great delivery, you are bound for success. Wishing you lots of success! And just so you know, your videos have reached Europe and I am sure all other parts of the world.

[@Yakitoriguy]

Awesome! My dream is for my Yakitori to spread to the world so thanks for messaging me and letting me know!

[@tishaeugenio4960]

This is awesome, coz not everyone has a food processor. This is such a good tutorial to mince your meat. Keep up the good work. Love your videos.

[@Yakitoriguy]

Yea this method is a great workout too!

[@JerryTLai]

Great job with your channel! Never knew there was so much to learn about yakitori! Can't wait to see more!

[@Yakitoriguy]

Thanks for watching. More to come!

[@markdy7739]

Yakitoriguy, thank you for sharing your knowledge with us.

[@Yakitoriguy]

My pleasure! Thanks for watching!

[@AK-dn7vl]

Always eagerly waiting for your videos! Get to learn a lot! Thank you bro!

[@Yakitoriguy]

Glad you're learning! Thanks for eagerly waiting!

[@JeremyWKHo]

great vids bro! Wanna add that some minced meat masters ensures their knives are cold to ensure the meat doesnt get heated up.

[@Yakitoriguy]

Great tip!

[@lLvupKitchen]

Great video mate. I actually butchered a chicken and tried your sped-up version of the tare. Amazing recipe.

[@Yakitoriguy]

Glad you like the Tare! Keep making Yakitori!

[@corentinmichaud31]

That's the fun part about tsukune : every single yakitori shop in Japan as a different tsukune! No limits as long at it's made with one base ingredient : minced chicken. You can get really creative. But I guess one important point is the fat ratio so you get that soft, juicy and melty tsukune skewer. Keep on spreading yakitori love bro!

[@Yakitoriguy]

Yup all the textures and fat and flavors give each different Tsukune so much character! Thanks the support as always!

[@mugurelsonea9079]

Hey Yakitoriguy..been waiting for this video and I am really looking forward for the next part. Thank you for sharing

[@Yakitoriguy]

Thanks for waiting! Glad you're looking fwd to the next videos!

[@fistfullofboomstick]

Awesome, big fan of adding miso, I use it also to make meatballs for chanko nabe

[@Yakitoriguy]

Yea definitely just a little bit to add some umami, but make sure not too much or it gets salty!

[@eishunken]

Been waiting for this!

[@Yakitoriguy]

Thanks for waiting!

[@Kimo1999]

Great video! If you will freeze your chicken for about 30 minutes it will be easier to control the texture of the grind.

[@Yakitoriguy]

Thanks for your tip!

[@Louis-sd7pv]

Funny I am about to make it and saw that you post a new video!

[@Yakitoriguy]

Awesome! Hope it turned out delicious!

[@melissawu7447]

Will you try making beef tongue kushiyaki?

[@nobuo19800401]

Hello, I am "tatchi"!I love your channelI'm always looking forward to it. It was also very good this time.Your food looks very delicious.Let's continue to work hard together as KZbin friends!

[@Yakitoriguy]

Thank you so much !

[@meplastation4469]

LOOK SO DELICIOUS MY FRIEND BIG LIKE^^

[@Yakitoriguy]

Thanks!

[@allan9692]

💪💪💪 nice! New video!

[@Yakitoriguy]

Thanks!!

[@ivyagrina_]

I already made it before watching your video and they won't stick because I make it without egg 😩 Because I imitate the recipe I watched earlier. Also next time I'm gonna try your technique to stick them with water! Thank you for your very detail explanation! 🙆🏻‍♀️🙌🏻

[@Yakitoriguy]

It's ok, you get to lean through experience!

[@hhale5652]

Is that miso just miso or is it the kind that also includes dashi?

[@Yakitoriguy]

I'm using Miso without dashi but feel free to experiment and try new things!

[@hhale5652]

@@Yakitoriguy thank you. I tried with the simple miso and it turned out great. I never thought of using miso in a meatball. Thank you

[@mariaeugeniaortosrodriguez9140]

Se ve que explicas super bien Felicidades! Si tuvieras subtitulos en español vería tú canal,.!

[@rauftakhirov5433]

Super..

[@jeffreybiging214]

Why cartilage ? Is it tough

[@zomni1]

Can I do this with ground beef?

[@Yakitoriguy]

Yea you can definitely do Tsukune with beef or pork.

[@zomni1]

@@Yakitoriguy I did, I used your recipe and everyone loved it 🤟

[@wild-radio7373]

Woot Woot! 🤜🏻👍🤛🏻♡♡♡ Family :)

[@wild-radio7373]

YakiGang but if gang was tribe♡ :)

[@wild-radio7373]

You are Brilliant!♡♡♡

[@edmundchiu1226]

Awesome

[@Yakitoriguy]

woot

[@kokovas]

chopper knife better than meat grinder 😁. To practise Kenjutsu while cooking, slashing cutting chopping those chickens hehe

[@Yakitoriguy]

A great arm work out!

[@mexican707]

I tried it out it kinda taste like thr inside of a dumpling

[@33Masanobu33]

Pro tip: once the tsukune is ready, Scoop a small sample size and cook on the pan. Taste and make adjustments if needed BEFORE the skewering step. Would be terrible if the tsukune was all prepped on skewers and you’re not fully happy with the results.

[@alessandromontemale897]

You keep saying cartilage, why would you use that? Isnt cartilage hard?

[@Yakitoriguy]

Some cartilage can be pretty tough, but with younger chicken which most Yakitori can be, the cartilage is crunchy and soft enough to eat. This crunch adds texture to the Tsukune.

[@chiapheng]

pls use a wood chopping board. Don't want microplastics in your food which end up in the body..ciao...

[@davidbrothers3788]

This dude sounds stoned out of his mind you'll eat anything when your buzzed man

[@butsgarcia2052]

😴

[@cookie1710]

Hello! 👋🏼 A food processor will save you a whole lot of pain in your hands and wrist.

[@johnmagee2394]

Dude ! Buy A Food Processor !

[@pauljoebrunett]

Turned off after two mins.

[@pauljoebrunett]

Too much talking, get to it man!