What is The Best Yakitori Grill for Your Kitchen? - The Kitchen Gadget Test Show

[@PsypherNewb]

Kono is always such a chill and humble guy. Not matter where you see him. No secrets, just a master at his craft. Happy to share with everyone.

[@lancelindlelee7256]

He shares them as without a significant amount of practice, you will never be able to make anything as good as him anyway. Culturally apprenticeship is actually a very common way to learn these things in Japan

[@BiggMo]

Chef has a great laugh and he’s so willing to share a few subtle details. Thanks for inviting him on Esther.

[@CriticalEatsJapan]

I love his attitude!

[@mirokenle1074]

Chef Kono is awesome ... give this guy an Eater KZbin series "How to do Japanese Yakitori at home! "

[@TheTrenya]

"You can take this home with you" Chef: ok good, this would be nice decorations..... Lol..

[@aveaillium8754]

😂😂

[@Motown1966]

TheTrenya 😂

[@seongminbae4449]

I see him in so many videos! Im glad his carrier has taken off twice over!

[@fingerbottom]

Carrier has arrived.

[@maman89]

@@fingerbottom not enough pylons! God damn it you beat ne to it.

[@thomasmcginnis7526]

Career*

[@weedallweek]

Imagine if his career takes off too

[@christianmarleton1333]

i like how humble a rockstar chef can be

[@recoil53]

I thought they had to constantly yell?

[@baikia777]

Why is there no flavor comparison when cooked with the special charcoal and the regular charcoal? You have already cooked them separately there.

[@siowkewei]

Agreed

[@jenniferrobinette1888]

Kitchen aid mixture

[@demzre]

You need to have Master Kono on more often. You guys have good chemistry. He’s adorable with his chuckle and his sound effects. No offense, but is he the only guest who’s the same height as Esther?

[@wt5390]

In the US some throw away chicken skin. When I visited Japan, there was a Yakitori place that wrapped the pieces of chicken in more chicken skin, they called it Fatty Chicken. It was simply genius. The outer layer skin was super crispy, inner layer was rendered and then you get to the chicken itself.

[@Motown1966]

Came to watch the comparison video and left with how great their chemistry is! They'd make a cute couple for sure!

[@funnyfarm299]

Is that a smoke alarm I hear going off in the background? 😂

[@Crazt]

Their dedication to keeping composure and finishing the shoot is commendable.

[@Beachn2407]

Which Minute?

[@postashley]

@@Beachn2407 3-4 minutes

[@johnnychang4233]

That maybe a CO alarm because they already told you cannot do it indoors.

[@RoronoaZoro-xg9cp]

4:06 and 4:14

[@JCosio-bs9xr]

I taught English in Japan 4 years and I got to say... I really miss that humble agreeableness of students just repeating what you say. It's horrible for learning, but it's very endearing.

[@MrVara411]

07:23 -- "Yakitori robot" LOL!

[@JohnQuach]

07:04 When I was in college, some students started a fire making ramen in the microwave. Not sure if I would trust them with a yakitori grill 😂

[@Chebva]

I bought the little electric grill. At least they said it was decent. Hopefully a good covering of yakitori sauce will make it taste good.

[@audrey.c1]

I'd use the rotating skewer for something else like koobideh or something

[@kevinbee4123]

You are right. Barry Lewis tested something that looked exactly like this and it was for koobideh and kabobs. So I am thinking it just a skewered meat cooker.

[@PaulHo]

Damn, he's so endearing and charming. And daddy.

[@kakuella]

Omg I was literally looking for this gadgets last night!

[@Jasongy827]

I went to my local Japanese restaurant and they do yakitori and sushi only, specifically for those two type of Japanese cuisine, oh man that Smokey flavor is so good. I love chicken heart, liver, and thighs. Yea, Yakitori is so worth it, especially barbecue it takes 6-8 hours to smoke a meat. Love yakitori, its so good.

[@johnnychang4233]

5:14 Poor Chef Kono, it's like sending a Samurai to battle with a plastic knife instead of a Katana LOL

[@JJerseyGirl]

Grilled with charcoal always taste the best.

[@maybefixfix6143]

Love this guy

[@Minaperalta]

Love this video! Was there a difference between the regular charcoal and the binchotan charcoal? I am wanting to try to make yakitori at home so looking for pointers please! Thank you!

[@coreyadams1982]

I love me some Esther Choi

[@ShaneWalta]

I remember when she took over from Cliff and not many people liked her

[@storminnormangunworks4911]

What's the name of the automated vertical yakitori grill at the end?

[@LearnWithEase87]

If you are buying off this, remember these kind of grills are a huge pain in the ass to clean, you can build one with some bricks from home depot and a mesh net for like $15, I've tried this outdoor only and it worked well, afterwards just use a blower and blow all the ashes into the yard to fertilize your grass lol. Also I thought bichotan is smokeless and adds almost no flavor, charcoal has good flavor but isnt as hot and doesnt burn as long (way cheaper tho).

[@recoil53]

The smoke comes from fat hitting the bichotan - searing does not "seal in the juices". However, all charcoal gives some smokey flavor regardless.

[@kazukinakamura1110]

You should explain binchotan, the process to make it and the fact that not all binchotan is the same. The good stuff is getting harder to buy because the worldwide demand has going up.

[@Okoleiman]

These videos are actually getting better...

[@tmmisunderstood]

Man this man is best

[@daniborg6425]

Amazing chef! Loved it :)

[@joannelim5545]

My motto in cooking is the hard and effort the food takes it's the more delicious than less effort put into it

[@Uldihaa]

And that second machine would be a pain in the butt to clean, too. Yeah, this is a case that the traditional charcoal wins, hands down.

[@japplesin]

I actually own the second one; the mini grill. After the first try, there is a bit of clean up. And then it dawn on me to use Aluminium wrap to wrap the exposed sides to catch all the grease/droppings and splatters. It works. I just had another BBQ the other day and clean up was minimal. I like this grill because it is very fun to use. It also come with a griddle and a Takoyaki pan. Love it.

[@jonathanelcar8090]

Really nice video and highly entertaining. What a chef!!! :)

[@rawrss]

Esther's the best host!

[@erkis78]

One Question. Is the correct cooking time 5-6 minutes on both sides or 5-6 minutes overall?

[@magnushansen7769]

overall

[@michaelkramer1425]

Went to a yakitori place in downtown Tokyo near shinjuku, so so good, especially with wasabi

[@HaloseBetaM14]

Sage makes a gadget called "smoking gun", it can add smoke flavor after the food is cooked.

[@Useryagaaa]

Bring videos like this back please

[@joenoah9906]

Esther is so my 스타일

[@Stephan905]

Choi: the problem with electric gadgets is that they don't get hot enough 8:02 Edi:t added time

[@Stephan905]

They didn't even have it on max

[@GraysonF]

that's a timer not temperature adjustment

[@memmener]

4:21 he'a not gonna say it, but it's cuz he's a master chef

[@JustinY.]

And it costs a low price of $998.99!

[@danielt6689]

$55.61 at Home Depot

[@michelleroemer4834]

The toaster one would be good for roasting veggies

[@mrallan8063]

What ever happened to the regular charcoal???

[@DirtyRobot]

wasn't hot enough!

[@gioandres1249]

Lump charcoal burns hotter than briquettes

[@wookie4798]

Would love to see a video of induction rice cooker vs rice cooker

[@itsirketchiepolig4747]

Love this show

[@FreshFr33ze]

The chemistry is strong. Bet there was a whole lot more skewering going on after the chicken thighs were done 🤣

[@zeedevil4409]

Love these reviews

[@Peterdinh3]

No regular charcoal comparisons??

[@AgentC6H12O6]

What do u think the first one was

[@Peterdinh3]

The special charcoal that he uses, not the regular one that we as consumers can get.

[@funkychicken2119]

The charcoal from japan is amazing. Lump briquettes can’t compare. They burn much longer and seem burn at a higher temp. You can order it from amazon. But it’s not cheap.

[@Peterdinh3]

Funky Chicken perfect thank you!

[@Berg085]

I was hoping to see the Iwatani gas Yakitori Grill. Runs off the small butane gas cans.

[@pde442]

Awesome video

[@FishHeadsIV]

Love his voice!!

[@Denjorgensen]

A master chef. He is just better than that electric junk.

[@SankofaNYC]

I'm a fan.... He is great lol

[@tomokovlog8567]

I got one as a gift, lucky it was a charcoal one

[@brendakrieger7000]

Very nice video!

[@joocap]

ESTHER we love you

[@funkychicken2119]

That last device was going to be an obvious fail. You can see from the design the drippings would all do down the bottom and drip off. They need to top off the skewer with a piece of toast or something to at least not let all that juice go to waste.

[@dracussaw7298]

Yall should check out his youtube actually, he raps

[@jmeskim]

Why is this video part of S1 - Episode 21 of the Kitchen Gadget Test Show when the Cuisinart Soft-serve video is S2 - Ep 1 when it came out months earlier? Just curious~

[@bebisibeb]

what a humble boi

[@kekim86]

At 7:56 he’s using the Main Street electrical parade jingle!

[@wastelandrebel]

Awesome show and episode! Do you recommend an isolated ceramic yakitori grill or will one in steel work too?

[@samualiam9981]

12 Bricks and a hand fan (you can use fire bricks if you want to but they're a little more expensive). Make a trough with the bricks, fill them with coal, and fan away. Wait until the coals are white and then start grilling.

[@wastelandrebel]

Samual Iam thanks!

[@xk4526]

Given those conditions, you can probably use an airfryer as a not-as-good-as-charcoal-but-still-decent-alternative.

[@kodyballard49]

Air fryers are garbage

[@jesuslovesyou7268]

How do you stop it from smoking? We did it and the smoke alarm went off.

[@thomasschmidt1836]

Is it possible to add a little liquid smoke to the soy sauce to compensate for the lack of coal?

[@shawnsg]

Why'd you guys go back to season one?

[@erikasdarodalykus]

the last one is probably okay for sausages

[@ariel3725]

I love barbecue. But I don't want the smoke since I don't have a balcony where I can grill.

[@aznseeker]

Great video. Whats the type of coal call?

[@JJC007]

Chef Kono🎉🎉

[@Daveyboii87]

If esther can be a host, you can really achieve any and all of your dreams.

[@ROC999999]

Tap a little to get the smoke from drip fats. Learning from sensei . 😀😀

[@hermanpesina6328]

The $35 grill looks ausome for hotdogs tho.

[@eddie-o5u]

Gas grill will do better than electric. Better heat control.

[@Isambardify]

What about just putting it under a household grill?

[@cinaedvabyer2147]

He is soo cute! 🤩🤩🤩

[@foshanwonsecelectrictechno4349]

Maybe, you can try our electric BBQ one next time. Will more like BBQ from carbon

[@martinj1204]

tears in my eyes so beautiful to see one korean next to a japanese ❤

[@milkshakeplease4696]

Sear sealing in the moisture is a myth

[@vangrindz8650]

Yes agree that it's a myth. I think what the chef meant was that the low heat allowed for more juice to drip out due to the longer cooking time (i.e. faster cooking time=less juice drips out). The host led the discussion and perpetuated the sear sealing myth; I think chef was just agreeing due to a language barrier.

[@Yeezybreezzy]

I see some smoke going on between them. I hope they put out the fire.

[@4000marcdman]

I'm a fast learner....says every Asian. Lol

[@samualiam9981]

"Is it about the chef, is it about the charcoal or is it about the technique?" *"Yeah"*

[@mrallan8063]

I'm going out a limb here (NOT)... I'm thinking charcoal is going to win out.

[@anonymousreview2984]

Please test out juicers!!

[@ChairmanMo]

Basically the same reasons why those Korean BBQ devices are no good, would apply to the Yakitori machine as well.

[@IamTonySy]

Why is this labeled a season 1 episode? What about the twelve season 2 episodes?

[@scotts9508]

Love me some Esther

[@CelestialLites]

I'm stuck on step #4

[@2ndround415]

He’s so hot. Lol 😂 and yes excited to try the gadgets lol

[@maisondav1d]

How many rounds?

[@lisa194]

Ikrrrrrrr

[@silaspoulsen]

Mee seing theese vids back bc ester isnt on the show anymore😭

[@JaneDoe-wo1qh]

Ok I did not expect that deep voice

[@Omygdalala]

Who is preparing raw chicken in their dorm room???

[@skawn]

What if liquid smoke was added to the sauce?

[@earumamaadu]

Try the gas powerd one

[@SFBenjaminK]

His cute 🥰

[@DJMeowzart]

cleaning that skewer machine will be so tedious

[@orking4837]

If you'd use the devices for spiced/well seasoned skewers then I believe that it'd work better since you wouldn't need the char and charcoal flavor to make it properly

[@thlighting]

You shouldn’t be lighting charcoal inside ...duh 🤣carbon monoxide