The Equipment I Use For Yakitori - Quick Video -

[@yusefkhan1752]

Love your calm and humble demeanor. Btw this channel is my new fave addiction. I binge watched everything.

[@Yakitoriguy]

Thanks for watching and welcome to Yakigang!

[@MakeMeBurrito32]

Found your channel yesterday and this is PERFECT.

[@Yakitoriguy]

Welcome to Yakigang!

[@mklein86]

What kind of metal bars do you use? I have been looking around and cannot find anything like what you have in other videos! Thank you in advance! This channel is fantastic. Subscribed over a year now!

[@Yakitoriguy]

I talk about it in the grill review videos, but they are the accessories to either the Yak Grill or Binchogrill. You can find it on their websites.

[@BBB_025]

What is the difference between a garasuki and Honesuki? Why do you have 1 of each?

[@Yakitoriguy]

Functionality they do the same thing. Garasuki is longer. It comes to a preference thing for chefs with some liking shorter Honesuki for more mobility. Eventually as you use and sharpen your garasuki or honesuki it'll get shorter though. I like to switch up between the two for fun.

[@jmchau66]

Thank you Sensei for explaining your equipment. Question about the Sake spray. Do you use cooking Sake? Or drinking Sake. Thank you in advance.

[@jjdynasty]

In general, never use cooking sake (also anything labeled 'cooking wine'). The salted stuff is nasty. Just use a cheap drinking sake, I personally just cook with Ozeki, also personally its more convenient to buy it from a liqour store than an asian grocery.

[@jmchau66]

@@jjdynasty Thank you. Very handy tip. Cheers

[@Chucktea23]

He mentioned in another video that he uses the commonly found sake Sho Chiku Bai when he's in America.

[@Yakitoriguy]

The sake I use in my spray and Tare is drinking sake. I don't ever use cooking sake. Similar to chefs and wines, cook with something you're willing to sip if you need to :D . More about sake I use here: kzbin.info/www/bejne/hIjJaH2cpaqkqdE

[@jmchau66]

@@Yakitoriguy Thanks again Sensei. Very handy tip as always.

[@KuidaoreChef]

Do you know when/if the Livart grills will ever come back ? I swear I've been checking daily for months and they never re-stock ...

[@Yakitoriguy]

Yea, I talked about a bit on my last KZbin live on the current situation for Livart. Check it out. As soon as I know more will be updating Yakigang. I'm eager for a new shipment myself.

[@KuidaoreChef]

@@Yakitoriguy I'll have to give that a watch then, thank you!

[@kiwiblue7003]

Really enjoy your videos and thank you for that! With regards to the “Livart Orange Barbecue Grill” (perfect size/length for me) I see they are currently out of stock on Sep/25/2021 and was wondering - 1.) Do they have a contact email, as I did not see one on their web site? 2.) Do they produce a 220V/50Hz Livart Orange Barbecue Grill that might be used in New Zealand? If not, can you recommend something very similar and as good which could be used. Appreciate the great job you are doing for all in the field of Yakitori and always look forward to the next video. Cheers from NZ!

[@science2726]

I’d love to see how your service goes

[@Yakitoriguy]

I'll be resuming popup dinners again!

[@shawnhampton8503]

What brands are your knives? I have a Sakai Kikumori Nihonko Carbon Garasuki 180mm and I am so eager to use it on chicken, duck, and turkey. Love your videos!!

[@Yakitoriguy]

Mainly using my stainless steel Tojiro, Misono on the daily. Have some few carbon knives that I use on special occasions, but will be introducing some new cool knives I just got in Japan shortly so stay tuned.

[@Chucktea23]

Hi Yakitori guy! I'm going to buy my first Honesuki because what I''ve learned from you. Have you used the Tojiro, and is the Misono worth the extra 13 dollars by comparison? It looks like you have the Misono Molybdenum in this video. How is it's corrosion resistance? I don't want to buy a knife that rusts, and I read that high carbon might not be good for the abuse that a Honesuki goes through anyways. You could probably do a whole video on knives alone. Let me know what you think. I'll make sure I use your Amazon link for my purchase!

[@Yakitoriguy]

The knives I show/use are all stainless steel so I don't have to worry about wiping it dry each time and also what I recommend to Yakigang starting out. All the knives/equipment on the Amazon store is what I own/use. Check out this video for my explanations about the knife I use. kzbin.info/www/bejne/hIjJaH2cpaqkqdE

[@Chucktea23]

@@Yakitoriguy Thanks for the reply. I went with the Misono, and cut up a chicken with it the day it came in. The knife cut the chicken up really well, even if I didn't. I'll get there eventually one of these days...

[@HwAJoN]

Do you have any suggestions on grills while we wait for the livart ones to come back?

[@Yakitoriguy]

I did a IG Live video a while back talking about the Livart Grill alternative specs. Basically look for similar style with open coils vs heated pans.

[@PatrickSandy78]

Thanks

[@Yakitoriguy]

Thanks for watching!

[@lorenzoosixtos1946]

I'm getting into yakitori more and was wondering what grill would you prefer to do events and what type of charcoal I'm kinda of overwhelmed by everything and just want to get it right? Thanks-Lorenzo

[@Yakitoriguy]

Not a simple answers but check out all my grill review and charcoal review videos for extra insights to help with your decision.

[@vasilisvelopoulos3958]

Where can I find this book?

[@Yakitoriguy]

Can find at Japanese bookstores like Kinokuniya in the states if not I've seen it on Amazon/Ebay

[@vasilisvelopoulos3958]

@@Yakitoriguy ありがとうございました。

[@vasilisvelopoulos3958]

@@Yakitoriguy この本の名前は何ですか。 Hope I asked it correctly. 😁