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- เผยแพร่เมื่อ 4 ก.ค. 2019
- Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara visits Yakitori Tora in NYC to learn how to cook yakitori, or Japanese chicken skewers, over charcoal imported from Japan which lends a distinct smokiness to each dish. Popular skewers include chicken thighs, livers, hearts, and more.
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The level of care in Japanese cuisine is inspiring
It's their pride that makes it so inspiring too
Amen
Either Alex is stuck in the early 90s, or has has some real mother issues.
As someone that lives in Japan.. this place is not typical. You will never see pieces of chick that large put onto a stick here. They are normally half that size and just shoved onto the stick. Still taste great though..
True that!!
Stationed at Camp Zama just south of Tokyo for years. There was an old small Yokitori stand on the way home. The smell of Japanese BBQ would permeate your vehicle as you drove by. They were around 100yen a piece. We would park across the street at the Lawson’s and run over to the old man. He always had a smile on. We would get a whole bag of them and they’d all be gone by the time we’d get home. Chicken thigh and garlic was my favorite. The meatballs were to die for as well.
Sammy Joe Louis. Thanks for sharing the story. Makes me want to go and try it.
I`ve been in Tokyo for over 20 years now and the fragrance that billows out from a yakitori joint is still hands down one of my favourite smells in the world!! I think I would put dashi second, and roasted tea leaves third.
Well, just like any other meat you should have a sense of the quality even while it is still in the package. I would suggest getting your meat from somewhere else if stank smell is a problem for you!!
what sucks is it's often accompanied by cigarette smoke
Considering that my mother is almost 70 years old I`m guessing that you then get off on Granny porn? Zingers come from known context, never ignorance. But hey, you`re having fun, right?
Same
Yeah...I oddly like that smell too.
You can straight up see the discipline in everything japanese.
So much discipline no lie took me 3 years to get it down
It's a way of life 💯
Alex...2 words; Oedipus Complex. It is clinical....and you seem to have it!!
like groping women on public transport
Yup, they do that in full discipline too. Really organised
You can always be sure the Japanese will take the most simple thing and make it the most complicated thing in the world. I love that attitude.
UncommonManFromEarth on god 🙏🏼
I feel like it is not making it the most complicated but finding the best technique in order to achieve the best taste and texture even though it might be complicated
It's the "everything is an art form" way of life. You do something. You pursue the mastery of forms involved in that craft.
More like learning to take the simple and turning it into something great. The process might be complicated, but the end result is worth the effort. Something isn't refined until there is nothing left to take away. Chicken with basically just salt cooked over a flame is as refined as you can get and still get a great end product. In the USA, when we grill, we use crappy quality charcoal (glued together sawdust that is turned into charcoal basically) and smother it in flammable chemicals to get it to light. We then use all sorts of marinades and sauces and seasonings on the food, and burn the shit out of it in the process. It's complicated and the end result is not so good. However, a lot of us don't know any better, so we keep doing it and think it's good. Good is when the end product is so tasty, that for a moment, you have no words to describe it. Good is when you want to shove your face full of the delicious end product, but can't because it's so satisfying to begin with. Food should not leave you feeling hungry and you shouldn't have to eat a large amount of food to feel full and satisfied. This yakitori looks like it would be very satisfying and wouldn't take much to satisfy the hunger urge.
I have worked some very good and hard kitchens mostly doing prep work. I have cut many things for about 14 years. I have had good teachers and practice. I was lucky enough to part take in a apprentice program and took a 6 months class in Tokyo 2 years ago.The whole experience has been blurred into one big beating for me.The level of precision I saw there, I have never seen. .EVER. In any kitchen.
The knife skills I saw there were ineffable. Good Jesus, the knife skills.🛐
This video really showcases the discipline and precision in Japanese cooking that’s kind of been embedded in the culture, and it’s really fascinating. I think there’s a type of beauty to imprecise cooking as well, but it’s pretty amazing to see so much care put into such little things.
Finding great yakitori is hard
I've been doing yakitori/robata
For about 7 years
It does take a while to learn and get used to making the skewers and also cooking it
If you guys are in LA
Come visit me at my restaurant called the backhouse it's in ktown will make the yakitori/robata personally
I have never have had yakitori explained like this, he’s toasting a meat marshmallow to perfection
😃
That's, one way to put it?
Chef : *Shows me how to cut chicken thighs* "Would you like to try it?"
Me: "Yes please" *Picks up a raw piece of chicken and takes a bite*
Chappelle Show audience in unison: black people!
30-40 negima a day, not 30-40 skewers total. When she finishes the 5 skewers he says "I think you did well", but the translation says "thank you"
What's a negima?
@@fitrianhidayat Negi is green onion
Cara is literally gorgeous. Talented and insanely beautiful. Always love to see her getting out there and experiencing new things. 🤙🏻🤘🏼
He looks like Japanese Elon Musk
Then he's Eron Musk-san
Edit: i forgot the uwu
hahahaah he does!
What an insult. You look like someone dead :)
That’s what I thought 😂
Aphexon you look like a bitch
Great video. Cara is scrumptious x
thank you for this video. Im obsessed w/ yakitori and binchotan charcoal. what i learned here is the chicken fat is a key ingredient as when it drips onto the binchotan that is how you get that beyond amazing smoky taste that no other charcoal can do.
Woah! Ms.Nicoletti was scared and nervous. Makes me appreciate the art behind Yakitori.
How does he keep the skewers from off balancing and spinning? I guess he cut everything so symmetrically... Amazing
Great vid. More Cara Nicoletti please she is awesome. God bless.
They have the most beautiful chemistry for two people who don't know each other's language.
lol
This video could be very calm n good. But someone put loud bad rock music as the backgornd music
Loud rock music?!🤣🤣🤣
PFFFFTTTT!!! Weakling.
@@MidnightBootySnatchr Woaaah, tough guy over here.
🤦♀️ just mute it and turn on subtitles.🤷♀️ open another tab and play some chillstep. You'll be chill in no time
@@idontevenknow3707 Well unlike your username that burn was like negative one million scoville.
Try harder next time coz that was also WEEEAAAAK.
@@MidnightBootySnatchr Well, very much like your username, it seems that you're 100% thick.
the format is fantastic! I love the way you cut the translations but it feels like they're still having direct conversation
*edit: Friendly suggestion, you should move the subtitles so as not to obscure the cutting board
The yakitori restaurants I've been in, the chefs have a method to deal with the heat. It's called beeru in Japanese. ;->
Jim Fortune do you mean biiru? Beeru is veil lol
The host Cara is so wonderful, love watching these shows.
The art of making me hungry
This was so interesting. So delicious and with so much respect for the chef and this Japanese food. She was genuinely interested. Well done 👍.
The translation arent very good.. he said 30-40 of the ねぎま not everything..
I'm pretty sure japanese chefs practice when they learn from restaurants for many years. Then they practice the fundamentals first. Then move on to the next until they perfect a skill. Then they specialise it to make a perfect yakitori. Its also about attitude and a new mindset to perfect a craft.
Japanese precision is out of this world
This. Is. ART!
Love these Japan videos
PLEASE DO MORE!!
Do a video on NZ Maori Hangi.
Cara Nicoletti is awesome host for these foods she is fantastic chef and a nice lady . Some times the simple looking cooking style has a few steps that add to best flavor . Very tasty some skewers of those would be a hit over any summer time feast or party.
I can't stop obsessing over the fact that she touch chicken with those gloves and then like touched her jeans. haha
Best drinking 🍻 food ever! God bless Japanese food. 😋
Gawd dam right...and gawd bless izakayas!!
The contrast in discipline.
I love her so much..
I need charcoal like that in my life.🔥🌳
its called binchotan and it comes in several varieties. The best is white binchotan. It's made from whole ubame oak wood and the pieces are similar in size and shape which allows even heat distribution and it burns very hot for 4-5 hours. There is also binchotan that is made from split wood that is less expensive (and this is what it looks like the chef in the video is using), size and shape not as uniform so it takes some fiddling to get the heating right and doesn't last quite as long as the "white" variety but still a very high quality charcoal. And there's also ogatan or sumi charcoal which is a briquette made of sawdust shaped to mimic white binchotan. It's much cheaper, easy to light, and perfectly uniform for even heat though it doesn't burn quite as hot and for only half as long which makes it a good option for home cooking though a lot of street vendors use it as well.
Aaron Liu is Binchotan hard to get in the states?
@@Mitwadus you can get it, but its expensive. 350.00 for a 30lb box.
@@Mitwadus You can find it pretty easy to order online but White binchotan, especially the well known Kishu brand, is very expensive. As Stuart states its $300+ for a 30lb box. You can get brands not from Japan (and possibly not made from the right wood) for $100ish a box, or split wood binchotan for ~$80 a box. Sumi charcoal is ~$30 a box.
I think I honestly love this woman. She's so awesome.
The binchotan gets much much hotter because it is pure charcoal, not the crap you buy from the supermarket made by Kingsford or what have you. Particularly in the last month or two, I've found I would get more heat from burning the newspaper than I get from Kingsford mesquite blended charcoal. I think there might be a thimbleful of mesquite in a 25 pound bag. In the last 6 months to a year, the Smart and Final market near my house sells 7 pound and 40 pound bags of solid mesquite branches that you can easily bust up into smaller bbq grill size pieces. It's 100 times better than the cheap stuff. But not as good as binchotan which I reserve for special occasions.
i love how @caranicoletti #caranicoletti isn't afraid to just do it!. 😍
this is a really cool series
1:06
-This is much bigger than a scallion
-May I skewer?
.2 inch from the root btw
LoL
Cara: Am I hired?
Chef Yuta: (chuckles)
Cara: NO
First video I’ve seen with cara. I’m going to keep a look out for more.
Japanese food is the boss. in the world. 😍😍😍.
Needs more chef kono
Japanese are so polite and decorous that he wouldn't even say "no" to hiring her... if he did would've been gold tho
Lowkey waiting for the tare recipe
Its just fantastic and delicious looking, more of these
1:04 when the brought out the green onion while the chicken was still on the cutting board I was like “WASH THE BOARD, WASH THE BOARD”
sweetxiuga.
Yes but not if everything ets grilled & flipped to slight char...higher than 165 F I would assume
Love this series you’re doing. Come to Iowa and I will show you the way. Meat country.
Does anyone know which yakitori grill he’s using ?
Love the detail ♥️ great show
7:52 Japanese man explains the cause of the Wage Gap.
Cara! Cara! Cara! Cara! 🤤
Who is this host!?!? She's amazing. AWOOOGAAAAA
Does he use Jidori chicken?
Using those kinds of tongs for arranging the hot charcoals would be better if it was designed with an angled form.
That chef is so gangster 👊
"The translation is awful" is just code for "Look at me, I understand Japanese!!" The people who don`t understand Japanese are just fine with the video, so why such a comment?
I grew up in Korea so I'm used to seeing these with a sauce on them
Anyone else think the fella looks more like a designer than a chef?
i love the perfection japanese strive for.....
炭火焼鳥、ねぎま最高やん
Thats a legend right here thx for sharing amazing will visit 4sure
shes awesome
#FlawlessGang
looks soooo amazing but i have a feeling that the 6 skewers probably came to around 30~40 dollars :(
chuck in most yakitori joints in tokyo it’s about 200 yen per stick. that’s about $2 american - idk abt ny prices tho
@@StephenNano I know :0 I also just know the price for this place cuz I walk by often and want to go in… the sasami is 5 dollars I think
@Matthew Rider that's… enormous
Tokyo ain`t cheap either, but I can find great tasting yakitori between 100-300 yen. The smell is to die for!!
Well, in NY, almost everything is twice more expensive than in most cities. Why? That’s something I would like to know.
awesome
I bet the smell of chicken, skin and green onions is out of this world.
Some times the subtitles are wrong. Is there reason you do that? I think its very absurd, especially when you know what the real meaning is, and you're changing it on purpose?
wow
Nice job Monica lewinsky
Nice
The lady is Noisy. She: I swear I swear I'm going to mess this (skewer) up.
Japanese discipline is awesome to watch, even in their food. They apply it.
Lookin forward to trying japanese food.
おいしいそう!
I'd say Yakitori is always enjoyed with Nama Beer
Its good that man only spoke Japanese thru the show i am pretty sure he can speak English but preferred to speak his own language.
Alvin yakitori and Jefferson steelflex 😂😂😂
CARA WOULD LOOK GOOD ON A YAKITORU STICK.
how do i stop it from smoking? we did it and our smoke alarm went off
What does liver and heart taste like
Meme potential. Holding the scallion.
1:23 r u feking high
thanks jeremy lin
Unpopular opinion: video would've been much better without Cara in it. It's just awkward throughout the whole video. Also, that binchotan looking lit af.
Agree 100%
she's not that bad though?
I disagree.
I was waiting for her to say "Profound"
This TV hotess is not bad and she shows humility. Way better than some others I've seen.
Not just chicken & salt really, the skin & schmaltz add their own essential magical taste, "fat-broth" if you will. 80/20 beef is satisfying, but 90/10 is pretty tasteless. Better yet, 70/30 beef or lamb stays jucier & more tasty when grilled. Fat transports & fills your whole mouth with lingering flavor.
Sate
Adding music to a DIY video is like adding crabgrass to a lawn. It detracts. Heavily. NO MUSIC!!!
no tare?
Never smelled yakitori before but it looks like it’d smell amazing
It is one of the best smells around!!
My dad lived in Tokyo for 4 years. And i still can’t figure out what the “shemas” after half the words does
"shimasu" is basically "to do".
I see Cara I thumbs up.
STFU
1:12 Tokyo negi
ini kalo di indonesia namanya warung dan menu angkringan 😂🤣👍🏻
Why did she say complex? The simple the better if u take good detail on your food
Simple preparation often leads to complex flavor profiles
Why you did nt put some teriyaki souce?
WHERE'S THE LAMB SOUCE
YUCK!!! What tripe are you eating?!?