00:00Hey everyone, I'm Yuto and today on Stachi, I'm going to show you how to make classic
00:04Japanese yakitori chicken skewers in your own kitchen using a frying pan. Let's get started.
00:10First, we're gonna make all important yakitori sauce. Grab a saucepan and add three tablespoons
00:15of mirin and one and a half tablespoon of sake. Bold them over medium heat for about
00:2230 seconds to burn off some of the alcohol. Next, add three tablespoons of soy sauce,
00:28one tablespoon of turbinado sugar, half teaspoon of garlic paste and half teaspoon of duck fat.
00:37The duck fat is my secret ingredient that makes the sauce extra rich and flavorful
00:43and the turbinado gives it a slightly caramel type flavor that tastes amazing.
00:49We just want to 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 it off the heat
01:00when it's ready. In the meantime, let's prepare our ingredients. I'm making negima today, so I'm going
01:07to be using negi, also known as Japanese leek. Cut it into 2cm pieces like this.
01:15We'll only be using the white part for this, but you can save the green part for stocks and soups.
01:20If you can't get negi, regular leek will also work here, but not thin types like scallion.
01:26Next, I have a boneless chicken thigh with the skin on, cut into both side pieces, similar thickness to
01:32the leek. It's important that all the ingredients are about the same size to ensure everything cooks
01:38evenly. If the chicken is too big, the leeks will be floating above the pan and won't get that beautiful
01:44charred effect. I also recommend 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 chicken on
01:56your chopping board and push the skewers down and through. This technique will save you from stabbing
02:03your hands or fingers. We're going to alternate the chicken and leek so that there are 3 pieces of
02:11chicken and 2 pieces of leek on each skewer. If you run out of leek, you can make chicken-only
02:18skewers
02:18with the leftovers. Once they're all assembled, sprinkle them with some sake. This will just soften the texture.
02:32Heat an oiled pan on medium-high and place the skewers down. Make sure to use a big enough pan
02:39so that you
02:40can make a single layer without overlapping. Fry them for about 2 minutes on each side until lightly browned.
03:00Once they're looking like this, place the lid on top and reduce the heat to low. Let them steam for
03:06about 5 minutes. This will just ensure they're cooked all the way through while remaining nice and juicy.
03:13After 5 minutes, remove the lid and increase the heat to medium-low. Finally, it's time to coat them
03:19with the sauce. I 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 repeat until fully
03:31covered. Don't worry, it's not burnt. This charred effect just makes it taste even more like yakitori
03:38straight from the grill. Once they're all coated and charred, they're ready to eat.
03:48And that's it, delicious negimayakitori 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. You can access step-by-step instructions
04:05right on your phone while you cook. The 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 the link to my blog on the screen now. You can also find more similar recipe videos
04:21in my Japanese street food recipes playlist on the screen. Thank you again and I hope to see you in
04:27the
04:27next video. Bye!
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