Yakitori is for chicken specifically, as tori means bird (or fowl). Kushiyaki would be the term for any skewered meat/veg (yaki is grill and kushi is the skewer)
glad i read the comments before commenting this myself wouldn't want to make guga feel bad coz he's done a terrific job, just missing a little tidbits like this really wanted to tell him myself tho
Not completely true. In Kanji, Yakitori is usually high end, chicken only. If written in hiragana, then it is a term used more loosely. So I wouldn't say he is correct to use Yakitori as a collective term for all the kushiyaki, but he isn't exactly wrong either. At least he called it yakitori and not yakatori.
I love how this guy is using a straight up charcoal grill like the one so many of us have, to rock some incredible looking food. He has exploded the last couple years. He deserves it for his hard work. Seems like a great guy too.
He is a great guy he never hates on anyone doesn’t make drama videos either. Sadly I’ve seen lots of people try to attack his name and character but he never really even acknowledges these people which just shows even more how intelligent he is.
mirin and sake can also be added to the yakitori sauce. and traditionally, skewers are DIPPED in the sauce, which makes the sauce itself improve its flavor over time with the fat drippings and ash from the binchotan. mine is 6 months old and keeps getting better. some yakitori shops in japan have had theirs for decades. also, try spraying some sake on the skewers while grilling them, it helps keep the food moist, and its sugar caramelizes making everything better
Yea the skewers should be dipped and completely covered in sauce after grilling, the chicken meat balls for example should be completely dark in sauce.
Love your video Guga! Just note Yakitori is actually just grilled/skewered chicken-- the word you're looking for is "Kushiyaki" which is grilled skewer meats.
about the chicken hearts (hatsu in japanese), the fatty part at the top, including the veins and whatever tissue is left (which connects to the liver) is used to make a whole separate skewer in yakitori cuisine, it's call hatsumoto and it's downright delicious. too bad it takes 7 or 8 hears to make a single hatsumoto skewer! btw, if anyone is interested, there's a FANTASTIC yakitori channel on youtube, "yakitoriguy"
@@Ishlacorrin Thank you, I came here to say that once again, this is mostly "yakigyu" and not "yakitori" except for the wings! We need to get Guga some Japanese lessons!
While doing this grill setup I would say be careful as normal bricks are prone to cracking and you should use fire bricks instead if available. Also never use normal stone as they could have trapped water in the center which can cause the water to evaporate and explode due to the buildup of pressure.
So here’s a tip for the sauce, instead of brushing, dip your skewers into the sauce the drippings from the meat will flavor your sauce. Also try and limit how much sugars u put in the sauce to avoid the skewers getting tacky
There is also a minced meat kushiyaki in japan called Tsukune, you combine it with Tare + a raw egg yolk (I pasteurize mine since i dont trust raw eggs outside japan) mix them together and then dip the Tsukune skewer and eat. Edit: he makes em at the end lol
when I lived in Japan, the chicken liver yakitori was hands down the best... maybe it was heart... i couldn't read what it was... but it was incredible...
You’re awesome for coming up/ showing your set up with a typical American grill!! Yakidai (yakitori grills) are hard to come by / are pretty expensive so that’s very creative / resource friendly to do what you dod
For chicken meat balls you should have tried making Tsukune instead as that's the typical chicken meat ball skewer that all yakitori place must have in their menu.
Top tip, if you can't find chicken's feet, don't want to buy a big bag from a chinese supermarket, you can make the sauce using chicken wing tips too which work just as well.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. - Please try some other cattle breeds than wagyu and American beef. And yes I'll repeat those requests often. ;D
You don't want flair ups during yakitori all it does is add soot and carbon onto the wagyu meat. When flare ups or flames do happen, you need to put them out with a fan. I get flames are better for the camera, but yea, no flames. Also, I didn't know lightly seasoned meant there should be a coat by the end of the cooking process...
Love how u just use your own protucts when they fit and dont force them into everything u do just to show them as advertise. It makes you and them very authentic.
Just reminder including the takoyaki video previously; yakitori - yaki "grilled" tori "chicken". whereas takoyaki - tako "octopus" yaki "grilled" other than that. amazing as always
Experiment idea! 4 years ago you did a video where you dry aged a Picanha, Angel made a joke that you need to cut the fat off, then dry age, then put the fat back on, please do this! Guga, you said you could use meat glue to make it happen. I wanna see you do it! ❤ 🎉
GUGA! I have a video idea. Best way to reheat a steak. Steaks should be prime or choice. Ribeye, T-bone or sirloin. I know you love Wagyu but this should be a test for normal steaks most people eat every day. Something we all have done but what is the best way to keep the most juice and best texture? Here is how I see it going down. First get 3 steaks. One steak put to the side as the control so you can see how close the reheated steaks are to a freshly made steak. The other two steaks cook them Sous Vide to perfection. After they are done and you put a crust on them cut them in half, this simulates half has been eaten, and put them in the fridge for a few days. Then when you take them out of the fridge a few days later you reheat them four different ways. Sous Vide, stove oven, microwave and the last piece can be grill if you want a normal way or if you want a TH-cam thumbnail and title you can use your very hot pizza oven. I can see the title now, I reheated steak with a pizza oven. Finally cook the control that day and do your normal taste test. Feel free to try something different if you know a trick I don't. Please give it a try, I would love to see the results and this is something that can help everyone at home too.
Hi guga, some recommendations: dry age in Tahini sauce, dry age in beef tallow with cinnamon and Arais - Pita bread that is grilled with grounded beef inside(also should be eaten with Tahini sauce)
Duck is fantastic yakitori style, also if u have the opportunity, add sansho on the side for your chicken skewers and add a little cartilage or something similar into your chicken meatballs
One that I've really loved is zucchini, actually! They added some sort of garlicky, mildly sweet sauce with a bit of acid that paired perfectly with the grilled zucchini. I highly recommend it! And not just because I'm hunting for the sauce I had at that restaurant 😅
My man guga knows his stuff, that yakitori with chicken heart is literally something we eat a lot on BBQ here in Brazil, and it is called "espetinho de coração" (heart skewer), i love seeing him showing our culture to everyone ❤
Fun fact: Yakitori quite literally means grilled chicken, obviously, it isn't a grilled chicken when the meat is wagyu The skewers themsvels are call Kishiyaki, the sauce is just Tare (which is also used in ramen.) They also have the sausage-like minced meat called Tsukune (obviously not made with cheese traditionally)
All of them look awesome. And I love chicken hearts! My grandma uses them in her chicken soup with homemade noodles, and I made ragu with them which turned out so good 😇
well, except the only true yakitori skewers here were the wings and the heart, since "tori" in "yakitori" means "bird". the other looked great but they're not really yakitori, they fall in the general category of kushiyaki (= grilled skewers)
@@pgabrieli Yes, you are right, but at least he did the wing one. Ooh That reminds me. It would be so awesome if Guga would do an episode on Kushikatsu!!
I'm a South African, so pretty much anything on the braai is a win. We also have a South African kebab that we call sosatie. But we do those pre-marinated and straight on the grill. These look like a good plan.
Its called souvlakia or souvla my friend but we prepare them a bit different, using a special grill called Foukou and its one of our traditional foods here in Cyprus. If u never heared of it and u like meat on charcoal you should defenately visit Cyprus for the summer! Feel free to ask anything
I had yakitori in an izakaya in Japan and it blew my mind. Amazing. This is crazy Guga! Great stuff! I should buy that rub... but that yakitori sauce....
Guga this is a common way of how Armenians cook too! But BIG BIG NOTE; There is a thin layer of film on the peppers you have to strip off after you char them so you can eat them!! Without doing this it’s not edible
I didn’t know eating chicken hearts was a thing until I went to Brazil. Didn’t know what they were until after I tried one. Very delicious! Guga’s right! Try them! You might be surprised!
Hey Guga! Have you considered doing a video testing different methods of getting a better crust on steaks? Pretzels get their super dark crust by boiling in lye (or baking/washing soda) briefly before baking. What if you blanched your steaks in the same boiling water and then dried them before grilling?
Oh man, I absolutely fell in love with this stuff when I was in Japan. I'm gunna be finding myself some bricks and convert my porch fire pit ASAP cuz I have tried a few different tricks but never managed to get it quite right, and that brick idea is brilliant. My favorite place to get this stuff would have chicken skin (JUST the skin) on skewers, and also skewers of pork belly together with asparagus. If you like asparagus, I HIGHLY recommend that one.
Honestly, I didn't know it was a traditional cooking method. I did exactly this with a top blade cut. This cut is very common, finely marbled and as it has the silver skin in the middle, it's perfect for cutting into cubes and preparing like this. Didn't know you need to wet the sticks, will try next time. And a few good ideas for sauces I will definitely try.
My favourite are chicken meat balls aka Tsukune. Yaki tori means grilled chicken, when you grill a meat other than chicken, it's called yaki niku/grilled meat. Basically yaki means grill, so you can just add and name yaki to any grilled ingredient.
Honestly surprised at the response to the Shishito peppers. If I see those fore sale, it's in my cart. Little oil, tossed in a hot wok, and then in my belly.
i know when I worked at a greek place, one of our most popular dishes was fried chicken hearts. Maybe should do a greek themed episode for meats sometime! and makes some dolmades for side dish, absolutely delicious
14:06 Idk how guga does things in his house, but if you did that in mine you would get the everliving crap beaten out of you and probably forced to eat it anyway.
erm... just wanted to point out, yakitori means CHICKEN grilled in skewer. kushiyaki is way more appropriate for your food since yakitori is specific to chicken
You should try chicken skins only with the mother sauce and beef tongue sliced thin with the mother sauce. PS: If you ever have a craving for Yaki Tori in NYC, check out YakiTori Taisho at St. Marks Place.
try seasoning the chicken hearts with cumin. grilled chicken heart skewers dipped in a cumin/salt mix is very popular in certain provinces of China and it's delicious
Yakitori is for chicken specifically, as tori means bird (or fowl). Kushiyaki would be the term for any skewered meat/veg (yaki is grill and kushi is the skewer)
I am glad you pointed that out!
glad i read the comments before commenting this myself
wouldn't want to make guga feel bad
coz he's done a terrific job, just missing a little tidbits like this
really wanted to tell him myself tho
Nice little Japanese lesson 👍
Why isnt it yakiniku🤔
Not completely true. In Kanji, Yakitori is usually high end, chicken only. If written in hiragana, then it is a term used more loosely. So I wouldn't say he is correct to use Yakitori as a collective term for all the kushiyaki, but he isn't exactly wrong either. At least he called it yakitori and not yakatori.
I love how this guy is using a straight up charcoal grill like the one so many of us have, to rock some incredible looking food. He has exploded the last couple years. He deserves it for his hard work. Seems like a great guy too.
He is a great guy he never hates on anyone doesn’t make drama videos either. Sadly I’ve seen lots of people try to attack his name and character but he never really even acknowledges these people which just shows even more how intelligent he is.
ofc😁
@@sneakfreak8100 I bet he is really good at sex too sneakfreak8100, don't you think probably?
@@sneakfreak8100Who has said negative things about Guga?
@@sneakfreak8100*cough cough* salt bae
mirin and sake can also be added to the yakitori sauce. and traditionally, skewers are DIPPED in the sauce, which makes the sauce itself improve its flavor over time with the fat drippings and ash from the binchotan. mine is 6 months old and keeps getting better. some yakitori shops in japan have had theirs for decades. also, try spraying some sake on the skewers while grilling them, it helps keep the food moist, and its sugar caramelizes making everything better
Yea the skewers should be dipped and completely covered in sauce after grilling, the chicken meat balls for example should be completely dark in sauce.
My yakitori sauce just turned 3 yesterday. I used it for some chicken hearts and it was amazing.
@@legion4723 nice!! do you follow "yakitoriguy"?
@@pgabrieli No, I don't. I'll check his channel out.
Love your video Guga! Just note Yakitori is actually just grilled/skewered chicken-- the word you're looking for is "Kushiyaki" which is grilled skewer meats.
about the chicken hearts (hatsu in japanese), the fatty part at the top, including the veins and whatever tissue is left (which connects to the liver) is used to make a whole separate skewer in yakitori cuisine, it's call hatsumoto and it's downright delicious. too bad it takes 7 or 8 hears to make a single hatsumoto skewer! btw, if anyone is interested, there's a FANTASTIC yakitori channel on youtube, "yakitoriguy"
He is an awesome culinary artist!
@@stephaniequiroz1564 who, yakitoriguy?
The yakitori style of cooking is fascinating to see. It’s been preserved for decades, and now it brings us to here.
The style itself is called Kushiyaki, yakitori is specific to just chicken while yakiton is pork and other meats/items have other names.
It's a skewer bro they exit all over the world the japs aren't special.
@@Ishlacorrin Thank you, I came here to say that once again, this is mostly "yakigyu" and not "yakitori" except for the wings! We need to get Guga some Japanese lessons!
@@TheWesterlyWarlock Or he could just called em skewers and it would be fine. Every country has its own versions.
While doing this grill setup I would say be careful as normal bricks are prone to cracking and you should use fire bricks instead if available. Also never use normal stone as they could have trapped water in the center which can cause the water to evaporate and explode due to the buildup of pressure.
True. I had several piecies of slate burst, throwing hot rocks up far enough to land on the roof.
So here’s a tip for the sauce, instead of brushing, dip your skewers into the sauce the drippings from the meat will flavor your sauce. Also try and limit how much sugars u put in the sauce to avoid the skewers getting tacky
I thought this a little odd recipe for a taré
In america the food safety culture would not allow,something like that lol
There is also a minced meat kushiyaki in japan called Tsukune, you combine it with Tare + a raw egg yolk (I pasteurize mine since i dont trust raw eggs outside japan) mix them together and then dip the Tsukune skewer and eat.
Edit: he makes em at the end lol
In Italy we have something similar to yakitori, and that's arrosticini, they are usually made with mutton or lamb meat. They're delicious.
The salmon one looked so good. I really hope you do some more experiments with salmon or even fish in general. Anyway, great video as always.
when I lived in Japan, the chicken liver yakitori was hands down the best... maybe it was heart... i couldn't read what it was... but it was incredible...
the heart is a bit chewy and firm, the liver should be more creamy in consistency
@@pgabrieli then it was definitely liver
You’re awesome for coming up/ showing your set up with a typical American grill!! Yakidai (yakitori grills) are hard to come by / are pretty expensive so that’s very creative / resource friendly to do what you dod
The broader term for Japanese skewers cooked like this is 'kushiyaki'
no one asked
@@arvinquazi788 oh yes, let's continue to call every meat a bird.
@@arvinquazi788then you’re gonna be a fool if you ask for beef in a yakitori restaurant.
yeah probably Guga forgot to ask when he's in Japan
Guga needs to travel more. The moment he goes to Japan, we get a whole segment that is Japanese themed. Guga needs to visit France next.
For chicken meat balls you should have tried making Tsukune instead as that's the typical chicken meat ball skewer that all yakitori place must have in their menu.
Here in Brazil we LOVE seeing our food in International food channels and we can see Guga just LOVE Brazilian meat, and thats why we LOVE Guga!
Looks phenomonal as always Guga
Is that last guy trying to become the most hated crew member? lol
Hope I never see his snob ass again. And I thought Angel was bad...
Top tip, if you can't find chicken's feet, don't want to buy a big bag from a chinese supermarket, you can make the sauce using chicken wing tips too which work just as well.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
- Please try some other cattle breeds than wagyu and American beef.
And yes I'll repeat those requests often. ;D
You don't want flair ups during yakitori all it does is add soot and carbon onto the wagyu meat. When flare ups or flames do happen, you need to put them out with a fan. I get flames are better for the camera, but yea, no flames. Also, I didn't know lightly seasoned meant there should be a coat by the end of the cooking process...
As a Japanese, beef and fish yakitori are my favs! Btw Yakitori means grilled chicken.🤫
non-chicken skewers would be kushiyaki, right?
@@pgabrieli Yes, and Kushiyaki is something grilled on skewers which include chicken, too😉
@@THR691 thanks for the clarification!
Love how u just use your own protucts when they fit and dont force them into everything u do just to show them as advertise. It makes you and them very authentic.
Just realized you JUST posted this😂 making me wanna try this now! I love shishiito peppers, but yes, any pepper is an aquired taste
Just reminder including the takoyaki video previously; yakitori - yaki "grilled" tori "chicken". whereas takoyaki - tako "octopus" yaki "grilled" other than that. amazing as always
Calling something “garbage” is a damn good way to not get invited again 😂
Who knows... being polarizing gets more clicks these days.
EU VIVI PARA VER O GUGA FAZER CHURRASQUINHO DE CORAÇÃO PROS GRINGOS HAHAHAHAHAHA
Experiment idea! 4 years ago you did a video where you dry aged a Picanha, Angel made a joke that you need to cut the fat off, then dry age, then put the fat back on, please do this! Guga, you said you could use meat glue to make it happen. I wanna see you do it! ❤ 🎉
GUGA! I have a video idea.
Best way to reheat a steak.
Steaks should be prime or choice. Ribeye, T-bone or sirloin. I know you love Wagyu but this should be a test for normal steaks most people eat every day.
Something we all have done but what is the best way to keep the most juice and best texture? Here is how I see it going down. First get 3 steaks. One steak put to the side as the control so you can see how close the reheated steaks are to a freshly made steak. The other two steaks cook them Sous Vide to perfection. After they are done and you put a crust on them cut them in half, this simulates half has been eaten, and put them in the fridge for a few days. Then when you take them out of the fridge a few days later you reheat them four different ways. Sous Vide, stove oven, microwave and the last piece can be grill if you want a normal way or if you want a TH-cam thumbnail and title you can use your very hot pizza oven. I can see the title now, I reheated steak with a pizza oven. Finally cook the control that day and do your normal taste test. Feel free to try something different if you know a trick I don't.
Please give it a try, I would love to see the results and this is something that can help everyone at home too.
Watching guga for food ❌️
Watching guga for the accent ✔️
Hi guga, some recommendations:
dry age in Tahini sauce,
dry age in beef tallow with cinnamon
and Arais - Pita bread that is grilled with grounded beef inside(also should be eaten with Tahini sauce)
Duck is fantastic yakitori style, also if u have the opportunity, add sansho on the side for your chicken skewers and add a little cartilage or something similar into your chicken meatballs
One that I've really loved is zucchini, actually! They added some sort of garlicky, mildly sweet sauce with a bit of acid that paired perfectly with the grilled zucchini. I highly recommend it! And not just because I'm hunting for the sauce I had at that restaurant 😅
Somewhere in Japan, an ancient Yakitori master is having a stroke.
🤣
As someone who is Japanese this video crushed my soul
I've never had "Beef yakitori"... Because i've never seen a "Cow Chicken" before xD
Love your channel man! Always makes my mouth water! You're a master! 🤤🤤🤤🤤🤤🍗🍗🍗🍖🍖🍖🥩🥩🥩🥩
Again, That what she said
people who throw away food, will have no food in the future.
Boss Guga doing meat wonders
My man guga knows his stuff, that yakitori with chicken heart is literally something we eat a lot on BBQ here in Brazil, and it is called "espetinho de coração" (heart skewer), i love seeing him showing our culture to everyone ❤
Appreciate the video editors keeping the language clean for viewing of the entire family including children.
Fun fact: Yakitori quite literally means grilled chicken, obviously, it isn't a grilled chicken when the meat is wagyu
The skewers themsvels are call Kishiyaki, the sauce is just Tare (which is also used in ramen.) They also have the sausage-like minced meat called Tsukune (obviously not made with cheese traditionally)
All of them look awesome. And I love chicken hearts! My grandma uses them in her chicken soup with homemade noodles, and I made ragu with them which turned out so good 😇
Which do you prefer, Yakitori vs Satay? Or do you like both equally?
Wow Guga! This was legit, I love yakitori and you really covered all the good ones. Very authentic!
well, except the only true yakitori skewers here were the wings and the heart, since "tori" in "yakitori" means "bird". the other looked great but they're not really yakitori, they fall in the general category of kushiyaki (= grilled skewers)
@@pgabrieli Yes, you are right, but at least he did the wing one. Ooh That reminds me. It would be so awesome if Guga would do an episode on Kushikatsu!!
I'm a South African, so pretty much anything on the braai is a win. We also have a South African kebab that we call sosatie. But we do those pre-marinated and straight on the grill. These look like a good plan.
For the chicken balls, if you don't add the breadcrumbs. it will be "TSUKUNE" or Japanese Meatball Yakitori
i love getting bricked up with uncle guga
ayo
Its called souvlakia or souvla my friend but we prepare them a bit different, using a special grill called Foukou and its one of our traditional foods here in Cyprus. If u never heared of it and u like meat on charcoal you should defenately visit Cyprus for the summer! Feel free to ask anything
if you guys notice, guga is doing some new stuff and every video looks amazing
I had yakitori in an izakaya in Japan and it blew my mind. Amazing. This is crazy Guga! Great stuff! I should buy that rub... but that yakitori sauce....
6:55 i recomended use a lemongrass as skewer, it has more flavor and giving a extra aroma
I think you guys should try Seekh Kebabs too. If it hasnt already been done on the channel. The Pakistani style ones.
Guga this is a common way of how Armenians cook too! But BIG BIG NOTE; There is a thin layer of film on the peppers you have to strip off after you char them so you can eat them!! Without doing this it’s not edible
I didn’t know eating chicken hearts was a thing until I went to Brazil. Didn’t know what they were until after I tried one. Very delicious! Guga’s right! Try them! You might be surprised!
Hey Guga! Have you considered doing a video testing different methods of getting a better crust on steaks?
Pretzels get their super dark crust by boiling in lye (or baking/washing soda) briefly before baking. What if you blanched your steaks in the same boiling water and then dried them before grilling?
'kushiyaki' is generally used when the meat isn't chicken as the 'tori' in 'yakitori' means chicken
Guga has one of the best jobs on the planet he literally gets payed to make and eat steak
Definitely going to try this. Looks amazing.
Hey Guga, I have a video idea for you!
Why not try cook some char siu (chinese BBQ pork)? Would be very interesting!
Oh man, I absolutely fell in love with this stuff when I was in Japan. I'm gunna be finding myself some bricks and convert my porch fire pit ASAP cuz I have tried a few different tricks but never managed to get it quite right, and that brick idea is brilliant. My favorite place to get this stuff would have chicken skin (JUST the skin) on skewers, and also skewers of pork belly together with asparagus. If you like asparagus, I HIGHLY recommend that one.
Shishito peppers are amazing. Those who do not like them cannot truly be your friend.
At this point Dry aging is this man's trademark
The "tori" part in Yakitori means chicken (bird, to be more exact. Yaki means grilled), so it's chicken skewers. What you are making is Kushiyaki.
Honestly, I didn't know it was a traditional cooking method.
I did exactly this with a top blade cut. This cut is very common, finely marbled and as it has the silver skin in the middle, it's perfect for cutting into cubes and preparing like this.
Didn't know you need to wet the sticks, will try next time.
And a few good ideas for sauces I will definitely try.
My favourite are chicken meat balls aka Tsukune. Yaki tori means grilled chicken, when you grill a meat other than chicken, it's called yaki niku/grilled meat. Basically yaki means grill, so you can just add and name yaki to any grilled ingredient.
Honestly surprised at the response to the Shishito peppers. If I see those fore sale, it's in my cart. Little oil, tossed in a hot wok, and then in my belly.
They're children. What do you expect?
@@connect32gm It seems like you're the child.
i know when I worked at a greek place, one of our most popular dishes was fried chicken hearts.
Maybe should do a greek themed episode for meats sometime! and makes some dolmades for side dish, absolutely delicious
I haven't often found myself salivating during a video. Those wagyu cubes with sauce... nice
Looks yummy, Guga!
14:06
Idk how guga does things in his house, but if you did that in mine you would get the everliving crap beaten out of you and probably forced to eat it anyway.
Mmm.... Loving these recipes!
Gotta say, seeing the hearts got me excited. Every time we go to churrasco, you gotta get some. Even my 8 year old daughter thinks they're great!
Hey Guga, here's a video idea. Yakitori style, Filipino Bbq, which could be pork blood cubes, chicken intestines, pork intestines, chicken head, chicken feet, pig ears etc
Wow, like #2... keep it up Guga. Nice 🎉🎉
Everything looked great, obviously the beef was the star here.
Im going to have to try this, thanks Guga.
I'm a pretty big fan of chicken hearts and gizzards, so I was excited to see a Guga recipe featuring hearts!
Well done gustavo! You are a fantastic chef!
erm... just wanted to point out, yakitori means CHICKEN grilled in skewer. kushiyaki is way more appropriate for your food since yakitori is specific to chicken
Guga's house eats good, point blank period!!!
You should try chicken skins only with the mother sauce and beef tongue sliced thin with the mother sauce.
PS: If you ever have a craving for Yaki Tori in NYC, check out YakiTori Taisho at St. Marks Place.
Chicken hearts are a treat. We often eat it in Southwest France, with a lot of herbs, garlic and duck fat
Guga deserves a cooking show man 😂
My grandmother made chicken heart soup. Chicken noodle with hearts and veggies. Amazing.
The information chefs around the world can take from your videos is truly price less
I really appreciate that shopify logo transition into your logo animation smooth :)
Thanks white screen of retinal death for sponsoring this video
This is a superb video. Would love to see more yakitori videos!
I like how Guga takes care of his people. Salute 🍻
Guga knows where to send my steaks
huge F for the guy who tossed away his food at the end.
Have some sake in a spray bottle on hand. The flare ups will give the food bitter flavour. Smoke is good, high flame isn't for this style of cooking.
do more videos like this its amazing good job !!!
Wow! Looks good hope I could try this one day.
Is the reason for them choosing different charcoals is because maybe the longer ones last longer to use all day
Binchotan burns super hot, also cooks with far infrared heat, it's virtually smokeless and yeah, it lasts longer and can be saved to be used again.
just a fix. You can call it Yakiniku style. Yakitori means grilled chicken.
Love what you do, but I have to mention tori is Japanese for bird. Skewers are actually called Kushiyaki.
Chicken hearts are awesome.. deep fried or grilled.. both tastes so good with fun texture 😋
try seasoning the chicken hearts with cumin. grilled chicken heart skewers dipped in a cumin/salt mix is very popular in certain provinces of China and it's delicious
The dissolved chicken fingernails make the sauce amazing