Video: How To Make Yakitori at Home - Wings and Breast Skewers

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This is the third video in the weekly How to make Yakitori at Home series. In this video I'll show you the steps and explain my method of making various Yakitori skewers from chicken wings, breasts, and tenders.

In this lesson we’ll be making few variations of Teba (Wings), Mune (Breasts), Sasami (Tender) and Furisode (Shoulder) skewers

-Teba skewered whole, and also boned out -Mune skewered with fats, and also sliced and rolled the style of Chef Kono -Sasami skewered as is, and also marinated in konbu. -Furisode skewered with drumette meat.

Useful skewering tips shared in this video:

1. Cut even pieces - You want consistent cooking times/temp among all the skewers
2. Visualize the skewer’s center of balance- So when you lift it up, if feels centered and not lopsided
3. Skewer on the cutting board - Skewering mid air makes it harder to keep the skewer centered.
4. Use the friction of the cutting board to hold the bottom of the piece you’re skewering
5. Skewer with confidence the first time- The meat is fragile and does not like to be reskewered or fixed.
6. Trim once skewered - Trim the sides and bottom so that all the cooking surfaces are flat and even.

Ingredients/Equipment Used: -Chicken Wings, Breast, and Tenders (from the whole chicken) -Konbu (optional) -6 inch bamboo skewers (round or paddle skewers) -Cutting Board -Knife

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Note: There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the method I came up with based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I've adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too!

Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression. Although I’ve been working on these skewers and methods for my Yakitori cooking, you can create these same skewers, or use these as inspiration to create your own skewers using the parts of the wings, breasts, and tenders, as well as other parts from the chicken.

I recommend using the best chicken you can find at the store. Ideally organic, free range. The few dollars more you pay in price for a good chicken versus a cheaper chicken really makes a difference in flavor. For the majority of my Yakitori, I use Mary's Organic Air Chilled Chicken which can commonly be found at Whole Foods and other natural markets.

Next Video: How to Skewer Skin, Neck, and Tail

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Like what you're seeing? You can buy me chickens: If you're enjoying the tutorials so far and interested in a way to support me, I've set up a Ko-Fi page where you can donate some chickens! https://ko-fi.com/yakitoriguy