📖PRINT RECIPE: onl.la/bkkJDvn 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for watching!! (日本語は下にあります！) Now we got 90000subscribers!! When I opened my channel in June last year, I didn't think it become this big!! So please let me say thank you for that!!! I'll keep it going for 100000!! Get inspired with CHEF'S LABO!! I'll see you in the next one!!! ご視聴ありがとうございました！ チャンネル登録者さんが９万人を超えました！！ 去年の6月にチャンネルをオープンした時は、 まさかこんなにも大きくなるなんて本当に 思ってませんでした。 一週間で一人もチャンネル登録者さんが増えない 時期も長くありましたが、ここまでやってきて 本当によかったなと思います！！ これからも是非応援してくださいね！！ それではまた、次の動画でお会いしましょう！！
Chef Taku 90k is amazing. Not surprised though. Thanks for another great recipe to try. I was so relieved to see you can freeze the sauce after all the effort to make it.
Today I use this recipe just for cooking chicken necks - the chicken necks and the soup are extremely delicious and are perfect as a dish for sparkling drinks!!! Thank you for sharing~! Next time I'll try to use the soup to cook yakitori
Hi, Chef.. Warm regards from Indonesia. My husband is working at one of the biggest Jaoanese company, Matsushita. For years, he lived in Japan. So, Japanese food is one of the must served menu in our dining table... Thank you for sharing this look easy recipe yet need years to master it.
No worries Rafi!! I used to have an Indonesian chef as my right hand man, and he worked great!! Every time I met Indonesian, I get great feeling about their politeness and sincerity for the work!!!👍 Good to know he loves Japanese stuff too😉
I finally caught up on your videos :') (3am and I'm hungry now xD) I'll get back to watching weekly now 💪😂 Loved the new ending scenes! Your recipes are mouth watering as always!!
Excellent tutorial ! Food, technique, good tips, Great editing ...... Spreading the rumor.. If chef's Labo can cooked , So you can cook too! Does it sound like someone slang?
Welcome back sam!! I just cannot leave those little details😅 Sometimes I think I have to skip some of them to make the videos shorter, but I'm glad that you liked it!!😉👍
Welcome back rpdt96!! It's surprising I got 90000 now!! When I first time I saw your comment, I was maybe with...like.... 500-600 subscribers?? It's so surprising how far we walked to from where we were😁
Chef, thanks so much for sharing your knowledge and recipes, I’ve made Katsudon and Okonomiyaki so far, would love to visit and experience authentic Japan some day! keep it up brotha, much love from South Africa 🙌🏾🙌🏾
Thanks cybersteampunk!! Yeah you can cook multiple rounds of Yakitori without having to much hustle😉 Yeah It's nearly 100k. I just achieved 1000, 4 month ago. Really unbelievable result!! I'll keep it up buddy👍😉
That was a shining-juicy chicken skewers, chef 😋...I do really loves that white bottom of green shallot...it taste kinda sweet and little bit crunchy at the same time 😁
Welcome back Mr mal!! Yeah this could be a good party starter!! Or Cook without skewer, and eat as a Rice bowl by panfrying chicken!! I thought I had to shoot these part, but the video will be too long, so I gave up😅 But still highly recommended!!👍
I love your new panning video style in your recent videos also the 1st music used in this video! Yakitori has been one of my favorite Japanese snacks whenever we visit Japan! Thank you for showing us how to make one of our own ü Congrats for reaching 90k subs! Soon you'll have the TH-cam play botton award, displayed along with the Gundam toys ü
I'll definitely show you the Silver button if I can get one Kenneth!! Yeah Yakitori is getting very popular in all over the world, and many tourism going for it when they come to Japan! And now you can cook good one at home!!👍😉 Hope you'll make one soon!!
@@CHEFSLABO master chef, how do we store the dried kombu? When I openned my new batch of dried kombu, there are some white powdery thing over the weeds. Is it molds? Or just normal to have it like that?
The way you make the Yakitori glaze makes me think of Beef and Veal Demi-Glace. Now I'm wondering how it would taste made into a pan sauce after cooking a nice steak.
A question here. I heard that Kombu can be reused for 2-3 times. On that regard, can a used Kombu (for example already soaked and boiled for stock), put to dried, be use for Kombu salt? Also, another great video. Thanks :)
Thanks for the comment Sukrit!! Yes, I think you can make Kombu salt with the one that's been used. However, the level of umami might be less than using a new kombu. It's totally up to you!! Hope this reply helps you👍😉
I'd eat the chicken necks as well!:::: they are delicious. 🤣 Oh, and I'm patiently waiting for you to deliver my Yakitori Bento Box! ✌🏽🤣👍🏼 Thank you again for sharing such amazing recipes Chef! Arigato!
Hello my friend! Again beautiful video that I just finished watching while having my dinner. Unfortunately I was diagnosed with pancreatitis and wasn't able to watch your videos for the last few weeks. I hope you are doing great! Like I foresaw, your channel has grown quickly
I'd Honestly kill to learn how to create the Chicken Cutlet Curry that I use to eat at Co-Co's in Okinawa when I was there back in '16. Maaan that stuff was sooo good. I always felt guilty though since I would use so much of their Sesame sauce but man was it worth it.
hi chef this video is very good and detailed. I'm a Muslim but I want to make this at home but I can't eat sake and mirin, there are alternative spices that are halal for Muslims. thank you for your hard work
@@CHEFSLABO hi chef! Thankyou for repplying, i tried using it for your nanban sauce recipe, first i soak it for 1 hour, and then following just like your recipe, but intl the end the fishy sea aroma is really what i tasted
@@leonardusdimasaditya1211 I suppose it might be happening depending on which part of ocean your kombu comes from. I got a same comment from a different viewer while ago. So if you can find either Japanese or Korean brand (That's what I always use), that probably can solve the problem. Hope this answer will help!!😉
Hi Marcus!! The BGM was downloaded from the TH-cam's official audio library. So I suppose it's still a full version👍 But the second tune is downloaded from external site which I attached the credit in the description 😊 Thank you for the comment!
Made this and it was excellent! This is the most convenient yet authentic Yakitori recipe I've tried so far (among dozens). Arigato Gozaimasu @CHEFSLABO
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
📖PRINT RECIPE: onl.la/bkkJDvn
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Thank you for watching!!
(日本語は下にあります！)
Now we got 90000subscribers!!
When I opened my channel in June last year,
I didn't think it become this big!!
So please let me say thank you for that!!!
I'll keep it going for 100000!!
Get inspired with CHEF'S LABO!!
I'll see you in the next one!!!
ご視聴ありがとうございました！
チャンネル登録者さんが９万人を超えました！！
去年の6月にチャンネルをオープンした時は、
まさかこんなにも大きくなるなんて本当に
思ってませんでした。
一週間で一人もチャンネル登録者さんが増えない
時期も長くありましたが、ここまでやってきて
本当によかったなと思います！！
これからも是非応援してくださいね！！
それではまた、次の動画でお会いしましょう！！
❣❤🙆🏻♂️❤❣
Yaaaayyy... ❤️
Please consider “Onigiri”.
Congrats Chef! Keep those delicious recipes coming! ✌🏽😋 👊🏼🤩 🤘🏼🥰
Chef Taku 90k is amazing. Not surprised though. Thanks for another great recipe to try. I was so relieved to see you can freeze the sauce after all the effort to make it.
Today I use this recipe just for cooking chicken necks - the chicken necks and the soup are extremely delicious and are perfect as a dish for sparkling drinks!!! Thank you for sharing~! Next time I'll try to use the soup to cook yakitori
the amount of preparations and endeavors are sheer poetry.
Food, amazing videography, gundam.. 3 reason u deserve more viewer.
chef, the camera angles & editing are so fun in this video! can’t wait to try this recipe & do a mushroom version for my veg friends.
Oh that's cool idea Jocelyn!!
I'll keep learning about making better video for you my friend!!
Thank you for the comment!!😉👍
Me too, Love it. 😂
U can also use a indian chesse which is like tofu but softer and smoother version and taster version
Hi, Chef..
Warm regards from Indonesia.
My husband is working at one of the biggest Jaoanese company, Matsushita. For years, he lived in Japan. So, Japanese food is one of the must served menu in our dining table...
Thank you for sharing this look easy recipe yet need years to master it.
No worries Rafi!!
I used to have an Indonesian chef as my right hand man,
and he worked great!!
Every time I met Indonesian,
I get great feeling about their politeness and sincerity for the work!!!👍
Good to know he loves Japanese stuff too😉
All of your videos are great, on a Whole another demention. Thank you
In my opinion, this is the best way to explain how to make Yakitori at home! Thank you sir very much! May God bless you!
Nice yakitori, it's really tender delicious, i like to try this, new friend! thanks for sharing this!!!
Ice cream “I make everything better”
Kombu “Hold my sake”
Haha!!
Thanks for the comment Ash 😁
It made me laugh😉👍
チャンネル登録させていただきました。
シドニー在住、チャイルドケアで調理師をやっている者です。
焼き鳥に昆布塩はやった事ありませんでした！週末にでも七輪でやってみます。
これからも動画楽しみにしています。
Kazzyさん
コメントありがとうございました！！
チャイルドケアは自分もよく仕事で行くので、
もしかしたらKazzyさんのお休みをカバーするAgeny chefがいるなら
私だったかもしれませんね！！
七輪をお持ちなら是非お試しください！！
Thanks Chef, amazing as always.. am I seeing a gum tree in the background? Aussie aussie aussie...
Haha!!
Yeah it's in the little garden in my apartment in Sydney mate!!!😉👍
I finally caught up on your videos :')
(3am and I'm hungry now xD)
I'll get back to watching weekly now 💪😂
Loved the new ending scenes!
Your recipes are mouth watering as always!!
Beautiful colour.
more than perfect: constructive, logical and very instructive. I always wait for your videos. a big hug from Italy💮✨✨✨✨✨✨✨✨
No worries Giada!!
I'm glad that you liked the channel concept!!
I'll keep it up for you😉👍
Just made it today! It's extremely delicious! Thanks for the recipe! 😋
Very yummy yakitori and thank you for sharing recipe I Food leveling
No worries Food Leveling!!
Thank you for the comment again!!👍😉
Finally, i know what to cook on my grilling pan. Thank you🙏
No worries Habib!!
I like your new icon mate!!
Good stuff👍😉
@@CHEFSLABO Thank you, chef. Its an honor👍
Wow, this can be done without the Yakitori grill…just in the oven! Thanks for the video and tutorial.
Fantastic editing, great video!
Chef its almost close to midnight here soon and this is so delish... now i’m hungry 🤣😂
So Yummy! Can you please do a video of cooking these on hibachi?
Hi CHEFS LABO you videos are really really good, keep up the hard work.
Thanks Dan!!
I'll keep it up my friend!!😉👍
Excellent tutorial ! Food, technique, good tips, Great editing ...... Spreading the rumor..
If chef's Labo can cooked , So you can cook too!
Does it sound like someone slang?
i like the new transitions and editing you're using, they're getting better!
Welcome back GLOCK!!
Yeah I always try to find something I have never done!!
I'm glad that you liked it😉
Maybe a lot of yakitori chefs will be mad that you gave away the secret to great yakitori. Thanks for the great video. This is very helpful!
Love your cooking tips and your attentions to every little details are incredible ! Hello from California 🇺🇸
Welcome back sam!!
I just cannot leave those little details😅
Sometimes I think I have to skip some of them to make the videos shorter, but I'm glad that you liked it!!😉👍
Great work as always chef! I’m so glad to watch this channel grow, and I love the new techniques you’re trying out for your videos!
Welcome back rpdt96!!
It's surprising I got 90000 now!!
When I first time I saw your comment,
I was maybe with...like.... 500-600 subscribers??
It's so surprising how far we walked to from where we were😁
@@CHEFSLABO Feels like a long time ago! So thankful for all the techniques I picked up from you! Excited for the continued growth of this channel!
OH YES, this is what i've been waiting for!!!!!
No worries Gavin!!
Thank you for waiting my friend!!😉👍
Круто, давно шукав схожий рецепт!
Chef, thanks so much for sharing your knowledge and recipes, I’ve made Katsudon and Okonomiyaki so far, would love to visit and experience authentic Japan some day! keep it up brotha, much love from South Africa 🙌🏾🙌🏾
Thanks Mo!!!
I appreciate you spent time for trying my recipes!!!😉
Yeah I'll keep making good contents for you my friend!!👍
Another amazing dish as always! How you cut the shallots makes me laugh!!
Thanks!!
That took me while to just edit that scene 😅
But I'm glad you liked it!!👍😉
it looks good, thanks for the wonderful recipes
No worries sope!!
Thank you for the comment!😉👍
Amazing tutorial! Thanks for sharing!
No worries lesamourai777!!
Thank you for the comment!!
looks good boss will have to try it!
Welcome back pukeyy!!
It's pretty good my friend!!
Hope you will try soon😉👍
Cool! Will try it. Love the outdoor food preparation idea. Love
Thank you for the comment 煲湯-正呀!!
It's pretty good my friend!!
Hope you will enjoy!!😉👍
Love this recipe! Will try it out soon. Yakitori is really good whether you it as a snack or with Rice. Good job chef!
No worries Arina!!
Yeah Eat as Yakitori-don is also great idea!!
Hope you will enjoy!!👍😉
@@CHEFSLABO yay thank u chef
The tips you gave are awesome 👏
Thanks Kotchamon !!!
Hope you will try it soon😉👍
Nice! This is great for yakitori nights. or for the izakaya feel even at home. Congrats on the 90K subs, looking forward to 100k.
Thanks cybersteampunk!!
Yeah you can cook multiple rounds of Yakitori without having to much hustle😉
Yeah It's nearly 100k.
I just achieved 1000, 4 month ago.
Really unbelievable result!!
I'll keep it up buddy👍😉
Wow looks good nice to be back in ur channel chef labo 🥳
Oh lenric!!
Haven't seen you for while!
Thank you for coming back mate!!!😉👍
Obrigada chef Labo por mais uma deliciosa receita em português!🇧🇷
Hi deletety!
Obrigado pelo comentário! Já recebi um pedido de português antes. Estou feliz que você esteja feliz !!
バターチキンカレーの作り方お願いします🙇♀️
Cheer to chef Kombu
That was a shining-juicy chicken skewers, chef 😋...I do really loves that white bottom of green shallot...it taste kinda sweet and little bit crunchy at the same time 😁
Welcome back Mr mal!!
Yeah this could be a good party starter!!
Or Cook without skewer, and eat as a Rice bowl by panfrying chicken!!
I thought I had to shoot these part,
but the video will be too long, so I gave up😅
But still highly recommended!!👍
I love your new panning video style in your recent videos also the 1st music used in this video! Yakitori has been one of my favorite Japanese snacks whenever we visit Japan! Thank you for showing us how to make one of our own ü Congrats for reaching 90k subs! Soon you'll have the TH-cam play botton award, displayed along with the Gundam toys ü
I'll definitely show you the Silver button if I can get one Kenneth!!
Yeah Yakitori is getting very popular in all over the world, and many tourism going for it when they come to Japan!
And now you can cook good one at home!!👍😉
Hope you'll make one soon!!
@@CHEFSLABO chef Taku, can we use kombu water with tomato soup or cream of mushroom soup?
@@kencorp1390 yeah I think so!! I make my Bolognese sauce and other western dishes with it too!!
Totally fine I think 👍
@@CHEFSLABO
Wow bolognese!! Can't wait for your recipe! Thanks chef Taku!
@@CHEFSLABO master chef, how do we store the dried kombu? When I openned my new batch of dried kombu, there are some white powdery thing over the weeds. Is it molds? Or just normal to have it like that?
That glaze looks amazing!
Thanks James!!
Hope you will make one soon!👍😉
Bravo
The way you make the Yakitori glaze makes me think of Beef and Veal Demi-Glace.
Now I'm wondering how it would taste made into a pan sauce after cooking a nice steak.
A question here. I heard that Kombu can be reused for 2-3 times. On that regard, can a used Kombu (for example already soaked and boiled for stock), put to dried, be use for Kombu salt?
Also, another great video. Thanks :)
I believe Chef Taku has a video to show how to use the left over (used) Kombu.
Thanks for the comment Sukrit!!
Yes, I think you can make Kombu salt with the one that's been used.
However, the level of umami might be less than using a new kombu.
It's totally up to you!!
Hope this reply helps you👍😉
Thanks for trying help Sukrit sam!!😉
Thank you both Sam and Chef Labo for answer my question :)
Can you teach us to make sweet and sour pork.
I'd eat the chicken necks as well!:::: they are delicious. 🤣 Oh, and I'm patiently waiting for you to deliver my Yakitori Bento Box! ✌🏽🤣👍🏼
Thank you again for sharing such amazing recipes Chef! Arigato!
Chicken necks and rice is good
No worries Tina!!!
I wish if I can deliver foods to you!!
Thank you for the comment😉👍
Hello my friend! Again beautiful video that I just finished watching while having my dinner.
Unfortunately I was diagnosed with pancreatitis and wasn't able to watch your videos for the last few weeks.
I hope you are doing great! Like I foresaw, your channel has grown quickly
No worries Kumo!!
Thank you for coming back my friend!!
Please take care of yourself first👍
You can come to me anytime buddy!😉
@@CHEFSLABO THank you it means a lot!
I'd Honestly kill to learn how to create the Chicken Cutlet Curry that I use to eat at Co-Co's in Okinawa when I was there back in '16. Maaan that stuff was sooo good. I always felt guilty though since I would use so much of their Sesame sauce but man was it worth it.
I know what you are saying DeathbyDawn141!!!!
Thank you for the comment buddy!👍😉
Hi Chef Labo, would you like to introduce Go Kou(五法) in Washoku Cuisine?
Hope to hear you soon.👍😇
Hi From The Ash!!
It's a long stuff to explain, but I found the perfect article for you on below!!👍😉
washoku-worldchallenge.jp/2020/en/
hi chef this video is very good and detailed.
I'm a Muslim but I want to make this at home but I can't eat sake and mirin, there are alternative spices that are halal for Muslims. thank you for your hard work
thank you!
My pleasure Jaryzale.Gaming!!👍😉
Would like to request for the iberico pork misozuke
Hmm... Delicious 😄
Thanks for the comment Sae!!
It is quite delicious though!!😉
[Calm BGM Version is available!!]
[静かなBGMのバージョンもあります！]
↓
th-cam.com/video/bffnSm30FyQ/w-d-xo.html
What type of mixer did you use to make the kombu salt?
Hi Ray!!
It is a simple food processor (it's just a bit small but)
So you can use any food processor my friend😉👍
ううえ、素晴らしいビデオ。：）
外国に住んでいるので料理酒が手に入りづらいのですが料理用白ワインで代用できますか？味が変わってしまうでしょうか？
野中さん
お久しぶりですね！！
白ワインですと風味が完全に変わってしまいますので、
ライスワイン、もしくは完全に酒はスキップでも大丈夫ですよ！😉
@@CHEFSLABO お久しぶりです！
覚えていただいて嬉しいです
白ワインだと味が変わってしまうんですね 親切に教えて下さりありがとうございます😊
Hi awesome video!!! Just wondering what type of blender brand you were using to make the natural msg salt + Kombu lol;)
Hi Phu!!
I'm using "Sun beam stick master"
You can google it my friend😉👍
I subscribed
Splendide
Not charcoal grilled?
You can use it if you have one Rovi!👍
That would be better 😉
Thank you for the comment!!
any suggestion what to use instead of kombu at 1st step? Or just water will be okay for the tare?
Hi Jakub!!
Please see the FAQ link in the description😉
Sorry for the late reply!
FINALLY
Yeah thanks for waiting Franks!!
I'm glad that I could release what you were waiting!!😉👍
I am one of the people who eat halal food. I can't use some ingredients like mirin or sake. is there any other ingredients i can use?
Hi Ilham!!
Please have a look on the description!
There is a FAQ section for your question 👍
Thank you for the comment😉
🍻👍
A charcoal grill actually reaches to 1000 degrees Celsius? That's interesting.
Welcome back Sintharius!!
It's interesting isn't it?
Charcoal is almost like a little sun my friend😊
Is it ok if i dont use any sake ??or any other option for sake replace??
Need halal yakitori sauce recipe^^
Ty Chef
Hi LarukuLariLari!!
Have a look at the description!!
There is a FAQ section for it!!😉
Ty chef 👍 i will try asap 😆
i tried using kombu for the first time.. but it gives fishy taste that is not pleasant.. did i do something wrong?
Hi Leonardus!!
Can you tell me what did you use for ?
Also if you give me a detail of how you used it,
I'll do my best to advise you!!👍😉
@@CHEFSLABO hi chef! Thankyou for repplying, i tried using it for your nanban sauce recipe, first i soak it for 1 hour, and then following just like your recipe, but intl the end the fishy sea aroma is really what i tasted
@@leonardusdimasaditya1211 I suppose it might be happening depending on which part of ocean your kombu comes from.
I got a same comment from a different viewer while ago.
So if you can find either Japanese or Korean brand (That's what I always use), that probably can solve the problem.
Hope this answer will help!!😉
I Stan for a chef that pays homage to Gundam❤️
Thanks for the comment Eleca!!
Yeah Gundam is my favourite stuff since when I was a kid😊
I'm so glad that you like it!!😉👍
@@CHEFSLABO - me too😊Me dad was in the Air Force and me mom is Japanese. I grew up in Japan, and I was raised on Gundam🙌🏽
Did all that and just put it in the oven?
What can I use to subtitute mirin n sake?
Hi Marisha Sylvia Affandi!!
You can skip sake.
And for Mirin, use same amount of water with 1/2 amount of sugar in it👍
Thank you for the comment!😉
@@CHEFSLABO tku chef
I dry age my chicken before I make yakitori.
Add MSG....mobile suit gundam
Is no-one going to mention the fact the this is the preview version of a paid song?...
Hi Marcus!!
The BGM was downloaded from the TH-cam's official audio library. So I suppose it's still a full version👍
But the second tune is downloaded from external site which I attached the credit in the description 😊
Thank you for the comment!
Did you ask your kid whether she likes chicken for her bento? Lol
Thanks for the comment Fulong!!
Yeah I did, but she said "No"
Because she want it on the skewers 😅
Naughty girl..
Made this and it was excellent! This is the most convenient yet authentic Yakitori recipe I've tried so far (among dozens). Arigato Gozaimasu @CHEFSLABO