Yakitori recipe / Japanese street food [Calm BGM] скачать в хорошем качестве

Yakitori recipe / Japanese street food [Calm BGM]

How to make Yakitori Yakitori Tare sauce Yakitori at home Please see below for the ingredients, written recipe, FAQ, and more!! (Chapter) 0:00 Yakitori Tare (Sauce) 4:41 Cut chicken 6:45 Prepare ingredients 8:54 How to skewer Yakitori 10:37 Cook Yakitori *At CHEF'S LABO (Laboratory), all the videos have many cooking tips and knowledge that makes you a better cook!! So subscribe the channel, and hit the 🔔 to turn on the notification for new videos!!!! ----------- [📸✨Follow my Instagram!✨] https://www.instagram.com/chefslabo/?... ----------- [Chicken Nanban recipe]    • Chicken Nanban Recipe / Japanese Fried Chi...   [Soboro Bento recipe]    • Soboro Don Bento Recipe / そぼろ レシピ   [Yakiniku Recipe (Japanese BBQ)]    • Yakiniku Recipe /Japanese BBQ /  焼肉   ---------- [Ingredients (GRAM)] (2-3 serves) (10 skewers) -Chicken thigh 600g -Sake 2tbsp (30ml) -Kombu salt 1tsp (5g) -Green shallot stem 4-5 stalk (Kombu salt) -Kombu 4g -Salt 50g (Tare = Sauce) -Chicken neck 500g -Water 500ml -Kombu 3g -Sugar 6tbsp (90g) -Mirin 4tbsp (60ml) -Sake 4tbsp (60ml) -Soy sauce 4tbsp (60ml) x 2 -Ginger 10g -Green shallot leaf 10g -Corn flour 1tbsp (8g) -Water 2tbsp (30ml) (For corn flour) ----------- [Ingredients (OUNCE)] (2-3 serves) (10 skewers) -Chicken thigh 1.3lb -Sake 2tbsp (0.6oz) -Kombu salt 1tsp (0.2oz) -Green shallot stem 4-5 stalk (Kombu salt) -Kombu 0.14oz -Salt 1.8oz (Tare = Sauce) -Chicken neck 1.1lb -Water 10.4oz -Kombu 0.1oz -Sugar 6tbsp (3.2oz) -Mirin 4tbsp (1.25oz) -Sake 4tbsp (1.25oz) -Soy sauce 4tbsp (1.25oz) x 2 -Ginger 0.35oz -Green shallot leaf 0.35oz -Corn flour 1tbsp (0.3oz) -Water 2tbsp (0.6oz) (For corn flour) ---------- [Method] [Chapter1: Yakitori Tare (Sauce)] -Soak water and kombu for 1hr to overnight -Boil chicken neck 30 sec, then rinse -Put everything except the veggies, half of the soy sauce, and corn flour in a pot -Boil, add the veggies. Simmer to reduce by half -1 hr later, break the bones -Strain. Add the other half of soy sauce & corn flour -Boil 30 sec [Chapter2: Cut chicken] Please follow the video instruction [Chapter3: Prepare ingredients] -Blitz kombu and salt. -Mix sake and kombu salt (Use 1.5tsp kombu salt for Shio Yakitori) = (No sauce version) -Marinade the chicken with it for 30 mins -Cut green shallot to 2-3 cm (0.8-1.2inch) [Chapter4: How to skewer Yakitori] Please follow the video instruction [Chapter5: Cook Yakitori] -Apply oil to the Yakitori -Cover the skewer with foil -Make sure the chicken is above 13℃ (55F) -Cook in the oven at 220℃ (428F) with Broiler -8-10 mins later, Brush it with the Tare, cook further 3-4 mins -Glaze again with Tare. Done mate! (For Shio Yakitori, Brush with soy sauce at the end) -------- [FAQ] Q: Why do I use kombu for everything? A: As a Japanese chef, I want to introduce this national treasure to the world. And want to help growing the traditional Japanese Marine industry. So I want to make this channel as socially meaningful Q: Can I skip Sake? A: Yes. But you don't need to buy expensive Sake. We use Ryorishu (Cooking sake) which is cheap. Or Rice wine Q:Can I skip Mirin? A: You can replace with sugar. Use half amount Q: I can't find Kombu A: You can shop from the link above, or replace with Kombu dashi powder or Kombu concentrate or MSG Q:What is your frying pan? A: The brand is "Pro cooker" Please search "Pro cooker pan" Q:What's the BGM? 1:Infraction: Holiday 2: Flehman: [Groove in Asia] by DOVA SYNDROME: https://dova-s.jp/ 3: Corbyn Kites: Staycation --------- [Business enquiry] e-mail: chefslabobusiness@gmail.com #Yakitori #JapaneseStreetFood #Chefslabo #焼き鳥の作り方 #焼き鳥レシピ