What I do is marinade, then take the meat out, add the leftover marinade to a pan and bring to the boil. Then it's safe to dip the cooked meat in it as bacteria has been killed by boiling it.
Thanks for this great posting!!! I've been looking for the right recipe for the yakitori sauce, and this looks really convincing to me~~~ One question! To thicken the sauce to the right thickness, how much of the whole sauce do you need to reduce? Like 20%, 30% or more? I want to know it because it will also affect the saltiness of the sauce.
Yes you can! But brushing the sauce on the meat also helps keep the meat moist. :) It also helps create the caramelise coating around the yakitori! Hope this helps :)
Japanese yakitori chicken 🐔🐔🐔🐔 yummy 🤩🤩🤩❣️😊😊😂😊😊😊😊😊😂😊😂 I like this one 😂😊😂😂😊😂😊😂😊😊😊😂 and Hong Kong Observatory weather forecaster Chong Sze Ning like to eat this too 😹😹😹
How long can you store the sauce? In yakitori shops they have those sauce jars and i wonder if they keep aging them or not? Or make completely new batches.
NG! You've burned them!! -At least, you should've trim the burns with scissors, before serving the skewers on a plate. Please remember that the sugar and soy sauce ingredients burn quickly.-
Attention: Do not dip the cooked chicken into the marinade if you double dipped the brush from the first coating onto raw chicken.
always a good idea to set aside some sauce to brush onto the raw chicken :)
What I do is marinade, then take the meat out, add the leftover marinade to a pan and bring to the boil. Then it's safe to dip the cooked meat in it as bacteria has been killed by boiling it.
Amazing!! Thank you for this!
oh my god, I tried, it was wonderful! A big thank-you
Awesome. glad you liked it!
I LOVE YOUR VIDEOS !
THATS VIDEO ITS SO EASY TO MAKE AND SO DETAIL !
PLEASE MAKE MORE AND MORE VIDEO 😍😍😍
From indonesian :)
I shouldn't watch this channel when I'm hungry
Thank you
Sukses selalu ya
Thanks for this great posting!!! I've been looking for the right recipe for the yakitori sauce, and this looks really convincing to me~~~
One question! To thicken the sauce to the right thickness, how much of the whole sauce do you need to reduce? Like 20%, 30% or more?
I want to know it because it will also affect the saltiness of the sauce.
Hi! about 30% i would say.
Looks delicious! But how about marinate the meat before skewering? doesnt that save time on the brushing also the flavor gets soaked into the meat?
Yes you can! But brushing the sauce on the meat also helps keep the meat moist. :) It also helps create the caramelise coating around the yakitori! Hope this helps :)
Yummy
Awesome 😍
Japanese yakitori chicken 🐔🐔🐔🐔 yummy 🤩🤩🤩❣️😊😊😂😊😊😊😊😊😂😊😂 I like this one 😂😊😂😂😊😂😊😂😊😊😊😂 and Hong Kong Observatory weather forecaster Chong Sze Ning like to eat this too 😹😹😹
How long can you store the sauce? In yakitori shops they have those sauce jars and i wonder if they keep aging them or not? Or make completely new batches.
they keep on reusing and topping it up.
nice video!
if we don't have sake, what should we use? Really nice video with easy explanation. thank you
You can use a rice wine as replacement
can we use soju instead ? thanks
How did you light your binchotan?
แถวบ้านเรียกไหม้
Is the sauce ok to use with other chicken pieces like tail, hearts an liver?
Sure it is, you can also use the sauce for other cuts of meat, like pork or beef.
ok, sounds delicious. awesomesauce...
which is better, electric grill of charcoal grill for cooking yakitori?
charcoal grill always, if possible has a more smokey taste to it.
ok,will definitely do that. thanks again.
its that a teriyaki sauce?
+ixzuke it's not, its a Yakitori sauce
NG! You've burned them!!
-At least, you should've trim the burns with scissors, before serving the skewers on a plate. Please remember that the sugar and soy sauce ingredients burn quickly.-