How To Make Yakitori At Home - Neck, Tail, and Skin Skewers

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This is the last skewering video in the weekly How to make Yakitori at Home series. I still have more skewers to show you (including innards and other chicken organs), however this video and the previous ones cover all the parts we were able to get from breaking down a whole chicken in the first video. In this video I'll show you the steps and explain my method of making various Yakitori skewers from the Seseri (neck), Bonjiri (tail), and Kawa (skin) parts.

In this lesson we’ll be making the following skewers:
-Chewy Combination - Neck, Shoulder, Butt
-Tender Combination - Oyster, Inner Thigh (Toro), Tail
-Breast Skin - One whole chicken worth of breast skin packed into one skewer*
-Combination Skin - Butt Skin, Belly Skin, Back Skin, Neck Skin and Belly Meat*
* I’ll show both raw skewering method and pre-boiled method

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 re-skewered or fixed.
6. Trim once skewered - Trim the sides and bottom so that all the cooking surfaces are flat and even.
7. Keep skin pieces cold in the fridge, or chill for few minutes in the freezer to make it firmer and easier to skewer
8. Paddle skewers are thicker and easier to poke through skin than the thinner round skewers.
9. Skewer skin in a weaving method, make sure to skewer quickly to ensure the skewer stays sharp

Ingredients/Equipment Used:
-Chicken Neck, Tail, Skin, Shoulder, Butt, Inner thighs, Oysters (from the breakdown video)
-6 inch bamboo skewers (round or paddle skewers)
-Cutting Board
-Knife
-Pot of water (for boiling skin method)
-Ice water (for chilling skin)

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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 same or a combination of 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 Cook Yakitori
Will show how to take these raw skewers and cook them into nice delicious bites!

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Видео How To Make Yakitori At Home - Neck, Tail, and Skin Skewers канала Yakitoriguy