Make JUICY Yakitori Grilled Chicken at Home | Japanese Recipe
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- čas přidán 7. 07. 2024
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Hey guys! Today I wanted to show you a recipe a lot of you have asked for YAKITORI, Japanese Chicken Skewers - in this video I’m going to show you how to make 4 different types MOMO, NEGIMA, SASAMI-MISO MAKI and TSUKUNE. Choose the one you want to try the most!
Also I will show you how to make the home-made sauce for the Yakitori at the end of the video!
00:00 Intro
00:40 A word from our Sponsor
01:30 Preparing MOMO and NEGIMA
03:30 Preparing SASAMI SHISO MAKI
05:04 PREPARING TSUKUNE
07:55 Cooking our YAKITORI
10:42 Let's EAT!
12:27 Let's Drink SAKE!
15:06 Homemade Yakitori Sauce
Ingredients:
MOMO & NEGIMA: (2 skewers each)
- One large Chicken thigh
- ¼ Green Onion
SASAMI SHISO MAKI (2 skewers)
- Two Chicken Tenders
- 4 shiso leaves (also known as aojiso or perilla leaf)
- 1 tbsp of miso paste
TSUKUNE (2 skewers)
- 200g of chicken mince
- ¼ diced green onion
- 1-2 diced shiso leaf
- 3g salt
- 1 ½ tbsp of corn (or potato) starch
YAKITORI SAUCE:
-800ml Water
- On piece of Dried Kombu Kelp
- 100ml of Cooking Sake
- 100ml of Soy Sauce
- 100ml of Mirin
- 1 Clove Garlic roughly Chopped
- Small Piece of Ginger Roughly Chopped
- Green onion stems (if you have leftover)
- Chicken Bones/Carcass/Chicken Stock
- 2 tbsp of Honey
How to Make:
MOMO & NEGIMA:
- Take the skin off one large chicken thigh and remove any excess fatty or sinew-y parts.
- Cut the chicken into small bite-sized chunks pieces (about 2-3cm cubes)
- For Momo - all you need to do is place the chicken on wooden (or bamboo) skewers and your done with prep! Aim for about 4-5 pieces of chicken per skewer
- For Negima - cut ¼ of a green onion into chunks (3cm wide) and alternate chicken and onion when placing them on the skewer
SASAMI SHISO MAKI
- Cut the sinew out of 2 chicken tenders and then open the chicken up like a book and flatten out
- On top of the chicken, place 2 shiso leaves (take off the stalk) as well as 1 tbsp of miso paste
- Roll up the chicken tightly and then cut into 3-4 medallions
- Place your rolled chicken pieces onto wooden skewers
TSUKUNE
-Into a large bowl add 200g of chicken mince (for 4 skewers)
- Dice ¼ of a green onion and diced shiso leaf (optional) and add it to the chicken
- Add 3g of salt and 1 ½ tbsp of potato (or corn) starch
- Mix all the ingredients well with your hands (maybe use gloves and spread oil on your hands to prevent sticking) until the mixture becomes sticky
- You can serve your tsukune in one of two shapes - make about 50g into a sausage shape or squeeze your mixture through your thumb and index finger to make a small round ball (3 small balls per skewer)
- Before putting your tsukune on a skewer - you should steam them over simmering boiling water for 6-7 minutes so they don’t fall apart
- Once they are steamed and cooled place them on the skewers
COOKING:
- To cook in a frying pan all you need to do brown the outsides of your chicken before adding 2-3 tbsp of Yakitori Sauce
- Put a lid on your and let cook for 3-4 minutes until cooked through and the sauce becomes sticky and thick
- You can also grill your chicken as well either on a BBQ or with a small camp grill - but the times will vary depending on how strong your grill is! The tsukune is cooked through from steaming - so you only have to add the sauce and cook until it sticks!
- If you just want to salt your Yakitori and cook it in a frying pan - you can replace the sauce with water or cooking sake to help it cook through and not burn!
Homemade Yakitori Sauce:
- In a large stockpot or saucepan add 800ml and one piece of dried kombu kelp, bring that to a boil
- Once the water starts to boil - remove the kelp and add 100ml of cooking sake, 100ml of soy sauce and 100ml of mirin
- Let your liquid reach a boil again and add chicken bones/carcass or chicken stock - bring pot back up to a boil
- Add some chopped ginger, garlic and (any leftover green onion stems)
- Wait a few minutes until your sauce boils down by ⅓ - remove any scum or foam that has appeared on the top
- Add 2 tbsps of honey and simmer your sauce on a low heart for 40-50 mins until only ¼ remains
- Run the liquid through a sieve and then return to pot - put the pot in a ice bath and as it cools down it should become nice and sticky - Jak na to + styl
I hope you enjoyed learning all about the different types of Yakitori and even making the sauce from scratch! I wanna say a big thank you to today's sponsor TIPPSY and if you want to give them a try visit www.tippsysake.com and use code RYOSUKE to get 10% everything in store!
Please teach us how to make takoyaki
We like to learn how to make original shabu-shabu soup please
If we can't get shiso leaves, what do you suggest as a substitute? Also, I've used green onions in place of negi in past recipes, but I think the local green onions might be too small to work as a substitute in the negi skewers? Any thoughts?
YES.
I really want to buy a Japanese style grill/BBQ for this.
you can easily make one yourself, the hardest part is getting the right charcoal
you and me both man. every time I get a craving for Yakitori, I inch ever closer to buying one haha
OMG no way i spot chefpk here too hahahaha ☺️🔥🔥 big Fan
you can use a regular smoker like the ones used in TX
it tastes just as good
Thank you champ!! I love making yakitori at home! Thank you for being so understanding that not everyone can have a charcoal grill in their home, but everyone SHOULD be able to enjoy delicious home made yakitori!
Love the videos Champ! Thanks for showing us simple recipes that we can do from home!
I love that you show us how to cook recipes without the need for steamers or burners or anything complicated. ありがとうございました
Oh yes!! I have been waiting for this!! Yakitori is my favorite food!!
You really are the Champ, always love the videos!
My family lived in Japan for 5 years before I was born, and I grew up eating a good amount of Japanese cuisine that my mom picked up when they lived there. I've always loved the food and it's a lot of fun learning more recipes for myself -- food is a beautiful way to discover another culture. Anyways, I made the tsukune today and it was amazing! Great video!
looks delicious as always
amazing! you’re the best! thank you!
oh man i love your videos Champ! Will try to make these this week!
Excellent work as always Champ, love every video you put out and they motivate me to keep cooking
Really love your content! Hope it gets more views!
投稿お疲れ様です！
この時間に見たらお腹が空きますね〜
Thank you champ, I'm gonna try these
See people have a weird misconception about Japanese food being super healthy food. It's not.
it's just that it's balanced well and japanese people eat in reasonable portions.
I do agree that japanese food is special though. The different influences it got from so many places while also being unique due to the countries isolation makes it very interesting to try as an outsider.
one need only look at Ramen at large... it's delicious, it's hearty, it's also ludicrously high on sodium - especially in the broth should one choose to drink it all. And that's not all, sugar is huge over there. The trick, as you said, is balance and portions. Most Japanese vloggers will tell you up front that it's not as healthy as it looks if you consume it the way we do in say, here Stateside - you gotta take that into account. Do as the native folks do, keep it balanced.
I just ate miso ramen three hours ago. I’m so thirsy, I already drank 1 litre of water.
@@Paperfiasco My wife and I make ramen from scratch once a year. We cook down pork, chicken, and sometimes deer bones to make the broth a huge stock pot. She's perfected making the Ajitsuke Tamago after alot of trial and error. We have our friends over and make it a board games and ramen day. None of us eat anything else the whole day. We go fairly light on the salt so people can add their own, use soy sauce, or use MSG to flavor the broth. Bowls are built with whatever people want from a wide selection of prepared vegetables and proteins. I've seen bowls with tofu, eggs, deer, avocado, and corn.
Love your videos! It's been a long while since I lived in Japan and really miss the food! Thank you for these!
I'd love to see a video about Japanese side dishes and pickles!
Thank you!!!! These are super easy to follow, I just prepped these and oh boy. They took so much time. But I'm excited to grill them tomorrow. Thank you Sensei!!
Yeeeees the champ is here, love your videos man, thank you for the great content
Champ, I'm super happy to see you got sponsored! A warrior with a kind voice and great skill in the kitchen! And the sake looks great, too. I'll check them out!
The yakitori looks delicious and makes my mouth water just watching 🤤🤤
Looks so tasty and so interesting with the different types. Thanks for a great video.
Your recipies have become mainstays in my house. Thank you so much for the content!
I love your style man, you're very funny, energetic and clearly a very talented chef. I'm sure your channel is going to grow much bigger before the end of this year. Keep it up brother!
I’ve gotta try this out
Great tutorial and recipe, Champ!
This looks so good! I wanna try to make it
Thank you Chef. You are amazing. I followed your advice on yakitori and it is truly delicious. I am glad to be a subscriber.
One of the best channels for Japanese food
Thanks!
Will get a whole chicken ASAP and give Yakitori a go, incl. the homemade sauce. Thanks Champ!
The first time I ate the ground chicken yakitori it blew my mind.
Next carne asada (bbq) I’m gonna sneak in some ground chicken skewers.
Any good dishes for spring and summer would be great! Especially ones that can be cooked on a grill (or skillet)! 💕 Thanks for the recipe Champ!
Looks so tasty.
I just try your recipe in other clip. It's taste great like when I ate at some resturant.
Hope someday you show us recipe for steak with Japanese sauce.
Thanks for the recipe. Now I have new menu to try for my holiday.
Looks sooo delicious, I swear someday I will make this! Especially negima
A new recipe from Champ ? Yes please !
Man this energy is what I need tbh
Another episode that will be greatly enjoyed by Chris Abroad.
You can take the Champ out of Chicago but you can't take the Chicago out of the Champ!
11:44 crunch crunch crunch ☺
Just found this channel! You're awesome! I haven't had breakfast yet, and now I'm extra hungry 😂
Great vid champ! Thanks to Chris I checked your channel out. Like your energy.
Thank you champs! For teaching us to make yakitori at home over a frying pan and answer to my calling!
Your videos are awesome Champ!
Looking forward to summer and using a charcoal grill to cook these
I didn't know that there were so many types of yakitori. Thanks for showing the different methods. For the sasami shiso maki, could you make 4 of the rolls, set them side by side and then run skewers through all before cutting? Then you could cut between the skewers and not have to worry about the small rolls coming apart.
Great video as always! I would love to see your take on Mapo Tofu.
CHAMP. Another killer video. Chicken is so approachable and these recipes are so simple! Makes me want to pair it with some sake ;) I think I don’t know much about Japanese breakfast! Can you make a video on Japanese breakfast??
I love his videos and his style in them. It makes me want to try and make tonkotsu ramen again. I’ve tried making it over and over but I cant bring it to the grade that I want it to be. Maybe I’ll give it another shot soon.
Another one I'm gonna have to try. Thanks again for another great video, normally I'm not very interested in sponsors but this one caught my attention lmao.
Reminds me of our enkais from my time teaching English in Japan...
Ah yes, I love it. Looks delicious!
I would love to see you make edamame shake (zunda shake) in a future video. Since visiting Sendai I always wondered how to make it.
Love your easy to make at home Japanese recipes. Have you thought about making a bento. For office.
Thank you for sharing these wonderful recipes.
I need to find spring onions like you have there, the ones we have are like toothpicks compared to those.
Me and my girlfriend love all your videos Champ!! Also glad that you have sponsors now. Thank you Champ!!!
Congrats on the sponsorship
Missing so much having yakitori and a few cold beers at the end of a day walking about. Will definitely try make them at home now! :D
Please make a video on how to make amazing curry rice 🍛! Your recipes are amazing!!
I like to use a melon ball scoop for my tsukune 😋 Using a Yatai Yokotyo mini electric grill.
i can smell them all the way here in the PH
very nice!
Legend 🔥🔥
Looks delicious as always! I would like to see you make Takoyaki! Thx for the nice and simple recipes
love your videos, champ
I've never heard about Yakitori, but it looks really good :)
THANK YOU!!!
Now it's time to show us how to make a homemade sake.
Another knock-out from Champ!
I love your channel!! Can you make Ceviche with grilled Steak. It would be AWESOME!!
Knock out dish 👊🏻👊🏻
Since we’re on the topic of skewers, I’d like to see kushikatsu! Probably not the healthiest but delicious
Hey champ, great video! Do you have a recipe for healthy bread that’s also quick to make? Or a good Japanese bread recipe?
Love the videos champ. Will you make takoyaki? I´d love to see it!
3:39 Thank you so much for taking out the tendon! I hate it when people leave that in chicken. It's gross to bite into.
Beautiful and simple. Just a quick question though - can the things that you used to flavour the sauce (the kelp, garlic, ginger, chicken and things) be used for anything else afterwards or is it thrown away? Thanks again for another great video, Champ.
You sure know how to catch an eye with these videos
sometimes youtube algorythm really do me a favor and shows me some interesting channels :-D you got a new sub
Notifaction gang
Looking forward to some Gyoza now too. Don't be shy about buying some tweezer tongs, by the way.
Good vid champ. This is like satay. Regards from Malaysian utuber
私これは本当にが好きですよ！美味しい 😋🍢
Thank you Champ 🙏 I just discovered this channel and am working through binging it and all the recipes! The yakitori sauce recipe is fantastic. A quick question if you see this, how different is yakitori sauce to takoyaki sauce?
Quite different! Takoyaki sauce is very thick and sweet, similar to ketchup in in some ways. Yakitori sauce is more savoury and thinner
@@ChampsJapaneseKitchen thank you Champ!
What's the name and brand of the small camp grill used over the butane stove? Thx
Can the sauce be stored and used later on? If so, how long does it last in the refrigerator?
Can you make curry udon next or in the future
Thank you for this vid, Champ! Now I want to barbecue something 😅😊
If you can’t find the leaves what can you substitute?
Can U make japanese fried rice or onigiri 🍙.
Hey, Champ, what's the difference between aojiso and shiso?
does anyone know what that camping grill tray he has is called?
The yakitori sauce doesn't seem that difficult to make after your great explanation! My biggest problem is finding good cooking sake here in the middle of the US. Do you know of a good substitute for it?
Question champ: What's the difference between this and Tsukune?
Your yakitori sauce recipe looks really good! Would adding a couple of blanched chicken feet add to the thicken of the sauce?
Wow, a pro boxer can cook!
In case of green onion can we use leek? Cause here green onion is very small.
I hate that I can’t find negi anywhere where I live. I tried to grow some last year and the seeds never germinated. I’ve made it with leeks before and those are pretty good, but I’d like to make it the right way for once.
Champ, I'd really love a hamburger steak recipe.
I would buy the sake but I don't drink, they do look good though
Dont say its fine using pan i think its really flavorful and delicious when its grilled
Champ is the way.
This is amazing but i cannot get the skin to stay crispy when you put the lid on it. I have just cooked the chicken then made the sauce on the side. Seems to work.
Can you guys make a Muslim friendly recipe (no alcohol, or pork, gelatin) in honor of Ramadan!🙋🏻♀️