Make JUICY Yakitori Grilled Chicken at Home | Japanese Recipe

Use Code RYOSUKE to get 10% of all Tippsy Products! Visit https://www.tippsysake.com to find out more! Hey guys! Today I wanted to show you a recipe a lot of you have asked for YAKITORI, Japanese Chicken Skewers - in this video I’m going to show you how to make 4 different types MOMO, NEGIMA, SASAMI-MISO MAKI and TSUKUNE. Choose the one you want to try the most! Also I will show you how to make the home-made sauce for the Yakitori at the end of the video! 00:00 Intro 00:40 A word from our Sponsor 01:30 Preparing MOMO and NEGIMA 03:30 Preparing SASAMI SHISO MAKI 05:04 PREPARING TSUKUNE 07:55 Cooking our YAKITORI 10:42 Let's EAT! 12:27 Let's Drink SAKE! 15:06 Homemade Yakitori Sauce Ingredients: MOMO & NEGIMA: (2 skewers each) One large Chicken thigh ¼ Green Onion SASAMI SHISO MAKI (2 skewers) Two Chicken Tenders 4 shiso leaves (also known as aojiso or perilla leaf) 1 tbsp of miso paste TSUKUNE (2 skewers) 200g of chicken mince ¼ diced green onion 1-2 diced shiso leaf 3g salt 1 ½ tbsp of corn (or potato) starch YAKITORI SAUCE: -800ml Water On piece of Dried Kombu Kelp 100ml of Cooking Sake 100ml of Soy Sauce 100ml of Mirin 1 Clove Garlic roughly Chopped Small Piece of Ginger Roughly Chopped Green onion stems (if you have leftover) Chicken Bones/Carcass/Chicken Stock 2 tbsp of Honey How to Make: MOMO & NEGIMA: Take the skin off one large chicken thigh and remove any excess fatty or sinew-y parts. Cut the chicken into small bite-sized chunks pieces (about 2-3cm cubes) For Momo - all you need to do is place the chicken on wooden (or bamboo) skewers and your done with prep! Aim for about 4-5 pieces of chicken per skewer For Negima - cut ¼ of a green onion into chunks (3cm wide) and alternate chicken and onion when placing them on the skewer SASAMI SHISO MAKI Cut the sinew out of 2 chicken tenders and then open the chicken up like a book and flatten out On top of the chicken, place 2 shiso leaves (take off the stalk) as well as 1 tbsp of miso paste Roll up the chicken tightly and then cut into 3-4 medallions Place your rolled chicken pieces onto wooden skewers TSUKUNE -Into a large bowl add 200g of chicken mince (for 4 skewers) Dice ¼ of a green onion and diced shiso leaf (optional) and add it to the chicken Add 3g of salt and 1 ½ tbsp of potato (or corn) starch Mix all the ingredients well with your hands (maybe use gloves and spread oil on your hands to prevent sticking) until the mixture becomes sticky You can serve your tsukune in one of two shapes - make about 50g into a sausage shape or squeeze your mixture through your thumb and index finger to make a small round ball (3 small balls per skewer) Before putting your tsukune on a skewer - you should steam them over simmering boiling water for 6-7 minutes so they don’t fall apart Once they are steamed and cooled place them on the skewers COOKING: To cook in a frying pan all you need to do brown the outsides of your chicken before adding 2-3 tbsp of Yakitori Sauce Put a lid on your and let cook for 3-4 minutes until cooked through and the sauce becomes sticky and thick You can also grill your chicken as well either on a BBQ or with a small camp grill - but the times will vary depending on how strong your grill is! The tsukune is cooked through from steaming - so you only have to add the sauce and cook until it sticks! If you just want to salt your Yakitori and cook it in a frying pan - you can replace the sauce with water or cooking sake to help it cook through and not burn! Homemade Yakitori Sauce: In a large stockpot or saucepan add 800ml and one piece of dried kombu kelp, bring that to a boil Once the water starts to boil - remove the kelp and add 100ml of cooking sake, 100ml of soy sauce and 100ml of mirin Let your liquid reach a boil again and add chicken bones/carcass or chicken stock - bring pot back up to a boil Add some chopped ginger, garlic and (any leftover green onion stems) Wait a few minutes until your sauce boils down by ⅓ - remove any scum or foam that has appeared on the top Add 2 tbsps of honey and simmer your sauce on a low heart for 40-50 mins until only ¼ remains Run the liquid through a sieve and then return to pot - put the pot in a ice bath and as it cools down it should become nice and sticky