How Yakitori Master Atsushi Kono Makes 13 Skewers Out of One Chicken Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
Lynn
I cannot keep silent nor can I believe what I have read. Are we that closed minded in learning other people's food culture, heritage and background history? Half or almost all the comments in the comment section was this one word SATE AYAM. Yakitori is so much more than a humble dish such as sate or satay. If you did a little research sate or satay is marinated meat usually chicken or buffalo meat ( some times goat or mutton ) then skewered on a bamboo stick, grilled followed by a dipping of either a peanut sauce or kicap manis. Yakitori is totally different in fact the meat itself does not even have any contact with a marinate! Yakitori to me is a showcase of how fresh the and clean the flavours of the chicken are. It doesn't have any sort of marinate abide the chef might either season it with some salt, yakitori sauce or pepper upon customer's request. There's an artistry on how the yakitori chef can break down a chicken into many part not wasting one single bit of the bird. Could we be more opened on the food culture besides our own? There is nothing wrong in being proud of your own food culture, heritage and history but there is so much more out there to learn and understand. We cannot sit and continue to turn a blind eye to the knowledge that is available at our finger tips. We have so much more to help us learn compared to our ancestor's time. But if you're all internet trolls trying to muck up a fighting in the comment section then go find something better to do with your time, don't waste your time on trying get attention on the internet
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I cannot keep silent nor can I believe what I have read. Are we that closed minded in learning other people's food culture, heritage and background history? Half or almost all the comments in the comment section was this one word SATE AYAM. Yakitori is so much more than a humble dish such as sate or satay. If you did a little research sate or satay is marinated meat usually chicken or buffalo meat ( some times goat or mutton ) then skewered on a bamboo stick, grilled followed by a dipping of either a peanut sauce or kicap manis. Yakitori is totally different in fact the meat itself does not even have any contact with a marinate! Yakitori to me is a showcase of how fresh the and clean the flavours of the chicken are. It doesn't have any sort of marinate abide the chef might either season it with some salt, yakitori sauce or pepper upon customer's request. There's an artistry on how the yakitori chef can break down a chicken into many part not wasting one single bit of the bird. Could we be more opened on the food culture besides our own? There is nothing wrong in being proud of your own food culture, heritage and history but there is so much more out there to learn and understand. We cannot sit and continue to turn a blind eye to the knowledge that is available at our finger tips. We have so much more to help us learn compared to our ancestor's time. But if you're all internet trolls trying to muck up a fighting in the comment section then go find something better to do with your time, don't waste your time on trying get attention on the internet
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Bluemilk92
This makes me want to try. 'cept I don't have a proper kitchen, stove, knife, or pantry. Picture me sitting crosslegged on the ground, in my boxers(no shirt, with the chicken in my lap. Then I use a serrated steak knife, to emulate these cuts, and lay them out on an old T-shirt I draped on the concrete, right next to me. I'd prolly just clip skewers from a bit of metal wire. Then hold them boyscout style over an improvised fire pit. Basically a dirt spot surrounded by big(ish) rocks.
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This makes me want to try. 'cept I don't have a proper kitchen, stove, knife, or pantry. Picture me sitting crosslegged on the ground, in my boxers(no shirt, with the chicken in my lap. Then I use a serrated steak knife, to emulate these cuts, and lay them out on an old T-shirt I draped on the concrete, right next to me. I'd prolly just clip skewers from a bit of metal wire. Then hold them boyscout style over an improvised fire pit. Basically a dirt spot surrounded by big(ish) rocks.
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badtz
The thing I've noticed most watching a lot of this food stuff, there is a lot of stuff that 1) Americans don't eat on animals we otherwise do eat, 2) there is a lot of stuff that Americans don't eat that you can actually get pretty cheap because of it and it tastes great (first noticed this with Asian carp as it's the invasive species in the area I'm in. Watching this guy work was a pleasure though, you guys do some great videos.
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The thing I've noticed most watching a lot of this food stuff, there is a lot of stuff that 1) Americans don't eat on animals we otherwise do eat, 2) there is a lot of stuff that Americans don't eat that you can actually get pretty cheap because of it and it tastes great (first noticed this with Asian carp as it's the invasive species in the area I'm in. Watching this guy work was a pleasure though, you guys do some great videos.
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Harry
This chef seems like a great dude and he has a really chill and fun personality and also has INCREDIBLE knife skills, however, NEVER eat any sort of meat RAW and UNDERCOOKED, never ever eat any meat raw or undercooked however fish is fine since that can be eaten raw no worries, eating raw or undercooked meat will basically mean you will get parasites, salmonella, germs, toxiplasmosis
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This chef seems like a great dude and he has a really chill and fun personality and also has INCREDIBLE knife skills, however, NEVER eat any sort of meat RAW and UNDERCOOKED, never ever eat any meat raw or undercooked however fish is fine since that can be eaten raw no worries, eating raw or undercooked meat will basically mean you will get parasites, salmonella, germs, toxiplasmosis
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Jillur
Asians (that includes Indians too) try to throw away as little as possible because they care about value. So, we are not grossed out easily and we get to taste a lot of different cuts that Western cuisines throw away. One of my favourites in a chicken is its feet, for example. Cartilage in the feet tastes good man!
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Asians (that includes Indians too) try to throw away as little as possible because they care about value. So, we are not grossed out easily and we get to taste a lot of different cuts that Western cuisines throw away. One of my favourites in a chicken is its feet, for example. Cartilage in the feet tastes good man!
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Benjamin
OH MY BABY BOYS AND GIRLS OF THE INTERNET! You're in for a chicken treat today! Chef Kono is a yakatori master and he showed us how to get the most out of a chicken. If you're curious why we're so quiet in this episode it's because we were learning so much, duh. Hit us up themeathook brentonyoung benjaminstephen!
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OH MY BABY BOYS AND GIRLS OF THE INTERNET! You're in for a chicken treat today! Chef Kono is a yakatori master and he showed us how to get the most out of a chicken. If you're curious why we're so quiet in this episode it's because we were learning so much, duh. Hit us up themeathook brentonyoung benjaminstephen!
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wojomojo
The Japanese did to the chicken what we do to the cow: really investigated how to use all parts of it and create uses for every bit. We treat chicken like a well it's cheap item so don't really try to elevate it, like we do beef. Btw chicken cartilage is delicious and have a great texture! So is chicken gizzard!
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The Japanese did to the chicken what we do to the cow: really investigated how to use all parts of it and create uses for every bit. We treat chicken like a well it's cheap item so don't really try to elevate it, like we do beef. Btw chicken cartilage is delicious and have a great texture! So is chicken gizzard!
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Disgruntled
When you guys go to Tokyo Japan, there is a special street in an almost U shape near shinjuku station. So many different styles of yakitori with different meats and ridiculous hospitable service they take pride in. Simply known as Yakitori Alley memory lane.
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When you guys go to Tokyo Japan, there is a special street in an almost U shape near shinjuku station. So many different styles of yakitori with different meats and ridiculous hospitable service they take pride in. Simply known as Yakitori Alley memory lane.
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Andrew
Camera work wasnt the best in my opinion. Like the camera man was either unfamiliar with yakitori or with cooking. I know chef was working pretty fast but the ribs, shoulder, toro and special oyster cuts and more were totally missed
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Camera work wasnt the best in my opinion. Like the camera man was either unfamiliar with yakitori or with cooking. I know chef was working pretty fast but the ribs, shoulder, toro and special oyster cuts and more were totally missed
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Simple
Well you havent got the most out of chicken without including chicken feet, chicken head, chicken intestines, liver, gizzard and even grilled chicken blood. Come to the Philippines and we'll gibe you the full chicken experience.
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Well you havent got the most out of chicken without including chicken feet, chicken head, chicken intestines, liver, gizzard and even grilled chicken blood. Come to the Philippines and we'll gibe you the full chicken experience.
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