00:00Hey everyone, I'm Yuto and today on Stachi I'm going to show you how to make
00:03classic Japanese yakitoru chicken skewers in your own kitchen using a frying pan.
00:09Let's get started. First we're gonna make all imported yakitoru sauce.
00:13Grab a saucepan and add three tablespoons of mirin and one and half tablespoon of
00:19sake. Bold them over medium heat for about 30 seconds to burn off some of the
00:24alcohol. Next add three tablespoons of soy sauce, one tablespoon of turbinado sugar,
00:32half teaspoon of garlic paste and half teaspoon of duck fat. The duck fat is my
00:39secret ingredient that makes the sauce extra rich and flavorful and the
00:43turbinado gives it a slightly caramel type flavor that tastes amazing. We just want
00:50to bring that back to a boil then lower the heat and simmer until it's glossy and
00:55thickened. This should take about 10 minutes but check it regularly and take
01:00off the heat when it's ready. In the meantime let's prepare our ingredients. I'm
01:05making negima today so I'm going to be using negi also known as Japanese leek.
01:10Cut into two centimeters pieces like this. We'll only be using the white part for
01:17this but you can save the green part for stocks and soups. If you can't get negi,
01:21regular leek will also work here but not thin types like scallion. Next I have a
01:27boneless chicken thigh with the skin on, cut into both side pieces similar
01:31thickness to the leek. It's important that all the ingredients are about the
01:36same size to ensure everything cooks evenly. If the chicken is too big the leeks
01:41will be floating above the pan and won't get the beautiful charred effect. I also
01:46recommend using chicken thighs rather than chicken breasts for the most
01:50succulent Japanese yakitori. Next we're going to assemble the skewers so place your
01:55chicken on your chopping board and push the skewers down and through. This
02:01technique will save you from stabbing your hands or fingers. We're going to
02:07alternate the chicken and leeks so that there are three pieces of chicken and two
02:12pieces of leek on each skewer. If you've run out of leek you can make chicken only
02:18skewers with the leftovers.
02:26Once they're all assembled sprinkle them with some sake. This will just soften the
02:31texture. Heat an oiled pan on medium-high and place the skewers down. Make sure to
02:38use a big enough pan so that you can make a single layer without overlapping.
02:42Fry them for about two minutes on each side until lightly browned.
03:00Once they're looking like this place a lid on top and reduce heat to low. Let them
03:05steam for about five minutes. This will just ensure they're cooked all the way
03:09through while remaining nice and juicy. After five minutes remove the lid and
03:15increase the heat to medium-low. Finally it's time to coat them with the sauce.
03:20I like to use a pastry brush for this because it's quick and stops too much sauce
03:25falling into the pan but of course you could use a spoon instead. Turn it over and
03:30repeat until fully covered. Don't worry it's not burnt. This charred effect just
03:35makes it taste even more like yakitori straight from the grill.
03:44Once they're all coated and charred they're ready to eat.
03:48And that's it delicious Negima Yakitori made in a regular frying pan.
03:53And great news I've launched a free mobile app that makes following along with my recipes even easier.
03:59It's the perfect kitchen companion after watching my videos.
04:02You can access step-by-step instructions right on your phone while you cook.
04:07The download link is in the description below.
04:10Thanks so much for watching. If you want to learn more or check out my other recipes,
04:15you can find a link to my blog on the screen now.
04:18You can also find more similar recipe videos in my Japanese street food recipes playlist on the screen.
04:25Thank you again and I hope to see you in the next video. Bye!
04:28I
04:28You
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