Yakitori is for chicken specifically, as tori means bird (or fowl). Kushiyaki would be the term for any skewered meat/veg (yaki is grill and kushi is the skewer)

@j-vlog002

10 ай бұрын

I am glad you pointed that out!

@dilankusuma3058

10 ай бұрын

glad i read the comments before commenting this myself wouldn't want to make guga feel bad coz he's done a terrific job, just missing a little tidbits like this really wanted to tell him myself tho

@LightningTakedown

10 ай бұрын

Nice little Japanese lesson 👍

@negi372

10 ай бұрын

Why isnt it yakiniku🤔

@Yakitoriotaku

10 ай бұрын

Not completely true. In Kanji, Yakitori is usually high end, chicken only. If written in hiragana, then it is a term used more loosely. So I wouldn't say he is correct to use Yakitori as a collective term for all the kushiyaki, but he isn't exactly wrong either. At least he called it yakitori and not yakatori.

I love how this guy is using a straight up charcoal grill like the one so many of us have, to rock some incredible looking food. He has exploded the last couple years. He deserves it for his hard work. Seems like a great guy too.

@sneakfreak8100

10 ай бұрын

He is a great guy he never hates on anyone doesn’t make drama videos either. Sadly I’ve seen lots of people try to attack his name and character but he never really even acknowledges these people which just shows even more how intelligent he is.

@crystalianisfishgamming1691

10 ай бұрын

ofc😁

@jirikurto3859

10 ай бұрын

@@sneakfreak8100 I bet he is really good at sex too sneakfreak8100, don't you think probably?

@PlaylistProleteriat

10 ай бұрын

​@@sneakfreak8100Who has said negative things about Guga?

@WoeWoeWoe

10 ай бұрын

@@sneakfreak8100*cough cough* salt bae

The yakitori style of cooking is fascinating to see. It’s been preserved for decades, and now it brings us to here.

@Ishlacorrin

10 ай бұрын

The style itself is called Kushiyaki, yakitori is specific to just chicken while yakiton is pork and other meats/items have other names.

@sarchlalaith8836

10 ай бұрын

It's a skewer bro they exit all over the world the japs aren't special.

@TheWesterlyWarlock

10 ай бұрын

@@Ishlacorrin Thank you, I came here to say that once again, this is mostly "yakigyu" and not "yakitori" except for the wings! We need to get Guga some Japanese lessons!

@Assen87

10 ай бұрын

@@TheWesterlyWarlock Or he could just called em skewers and it would be fine. Every country has its own versions.

@SimuLord

10 ай бұрын

@@Ishlacorrin "Ton" is like a cheat sheet for the best Japanese food. Although I may just be saying that because I love pork.

mirin and sake can also be added to the yakitori sauce. and traditionally, skewers are DIPPED in the sauce, which makes the sauce itself improve its flavor over time with the fat drippings and ash from the binchotan. mine is 6 months old and keeps getting better. some yakitori shops in japan have had theirs for decades. also, try spraying some sake on the skewers while grilling them, it helps keep the food moist, and its sugar caramelizes making everything better

@GuyWithAnAmazingHat

10 ай бұрын

Yea the skewers should be dipped and completely covered in sauce after grilling, the chicken meat balls for example should be completely dark in sauce.

@legion4723

10 ай бұрын

My yakitori sauce just turned 3 yesterday. I used it for some chicken hearts and it was amazing.

@pgabrieli

10 ай бұрын

@@legion4723 nice!! do you follow "yakitoriguy"?

@legion4723

10 ай бұрын

@@pgabrieli No, I don't. I'll check his channel out.

Love your video Guga! Just note Yakitori is actually just grilled/skewered chicken-- the word you're looking for is "Kushiyaki" which is grilled skewer meats.

about the chicken hearts (hatsu in japanese), the fatty part at the top, including the veins and whatever tissue is left (which connects to the liver) is used to make a whole separate skewer in yakitori cuisine, it's call hatsumoto and it's downright delicious. too bad it takes 7 or 8 hears to make a single hatsumoto skewer! btw, if anyone is interested, there's a FANTASTIC yakitori channel on youtube, "yakitoriguy"

@stephaniequiroz1564

10 ай бұрын

He is an awesome culinary artist!

@pgabrieli

10 ай бұрын

@@stephaniequiroz1564 who, yakitoriguy?

The broader term for Japanese skewers cooked like this is 'kushiyaki'

@arvinquazi788

10 ай бұрын

no one asked

@Nerthexx

10 ай бұрын

@@arvinquazi788 oh yes, let's continue to call every meat a bird.

@karakun1

10 ай бұрын

@@arvinquazi788then you’re gonna be a fool if you ask for beef in a yakitori restaurant.

@shirokanzaki15

10 ай бұрын

yeah probably Guga forgot to ask when he's in Japan

when I lived in Japan, the chicken liver yakitori was hands down the best... maybe it was heart... i couldn't read what it was... but it was incredible...

@pgabrieli

10 ай бұрын

the heart is a bit chewy and firm, the liver should be more creamy in consistency

@TheFeo2e

10 ай бұрын

@@pgabrieli then it was definitely liver

There is also a minced meat kushiyaki in japan called Tsukune, you combine it with Tare + a raw egg yolk (I pasteurize mine since i dont trust raw eggs outside japan) mix them together and then dip the Tsukune skewer and eat. Edit: he makes em at the end lol

Hi Guga, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG. I can even see the video title already “Food scientists say THIS makes MSG BETTER!” Anyways, I hope you give it a shot!

@DavidArnold67

10 ай бұрын

Booooooriiiing

@BakersTuts

10 ай бұрын

@@DavidArnold67HIYAAAH

Honestly surprised at the response to the Shishito peppers. If I see those fore sale, it's in my cart. Little oil, tossed in a hot wok, and then in my belly.

@connect32gm

10 ай бұрын

They're children. What do you expect?

@damienlu7318

10 ай бұрын

@@connect32gm It seems like you're the child.

In Italy we have something similar to yakitori, and that's arrosticini, they are usually made with mutton or lamb meat. They're delicious.

Is that last guy trying to become the most hated crew member? lol

@sugipulaboule

10 ай бұрын

Hope I never see his snob ass again. And I thought Angel was bad...

I love how everyone’s palate is different! Food is amazing!! Thank you Guga and team!

While doing this grill setup I would say be careful as normal bricks are prone to cracking and you should use fire bricks instead if available. Also never use normal stone as they could have trapped water in the center which can cause the water to evaporate and explode due to the buildup of pressure.

@JoshStLouis314

10 ай бұрын

True. I had several piecies of slate burst, throwing hot rocks up far enough to land on the roof.

So here’s a tip for the sauce, instead of brushing, dip your skewers into the sauce the drippings from the meat will flavor your sauce. Also try and limit how much sugars u put in the sauce to avoid the skewers getting tacky

@NicksGotBeef

10 ай бұрын

I thought this a little odd recipe for a taré

@zelassin

10 ай бұрын

In america the food safety culture would not allow,something like that lol

@GT1Vette

10 ай бұрын

You don't dip it when it's raw.

As a Japanese, beef and fish yakitori are my favs! Btw Yakitori means grilled chicken.🤫

@pgabrieli

10 ай бұрын

non-chicken skewers would be kushiyaki, right?

@THR691

10 ай бұрын

@@pgabrieli Yes, and Kushiyaki is something grilled on skewers which include chicken, too😉

@pgabrieli

10 ай бұрын

@@THR691 thanks for the clarification!

The salmon one looked so good. I really hope you do some more experiments with salmon or even fish in general. Anyway, great video as always.

You’re awesome for coming up/ showing your set up with a typical American grill!! Yakidai (yakitori grills) are hard to come by / are pretty expensive so that’s very creative / resource friendly to do what you dod

Guga needs to travel more. The moment he goes to Japan, we get a whole segment that is Japanese themed. Guga needs to visit France next.

For chicken meat balls you should have tried making Tsukune instead as that's the typical chicken meat ball skewer that all yakitori place must have in their menu.

Here in Brazil we LOVE seeing our food in International food channels and we can see Guga just LOVE Brazilian meat, and thats why we LOVE Guga!

Looks phenomonal as always Guga

Just realized you JUST posted this😂 making me wanna try this now! I love shishiito peppers, but yes, any pepper is an aquired taste

Well done gustavo! You are a fantastic chef!

All of them look awesome. And I love chicken hearts! My grandma uses them in her chicken soup with homemade noodles, and I made ragu with them which turned out so good 😇

Im going to have to try this, thanks Guga.

Love your channel man! Always makes my mouth water! You're a master! 🤤🤤🤤🤤🤤🍗🍗🍗🍖🍖🍖🥩🥩🥩🥩

@Cena199205

10 ай бұрын

Again, That what she said

Simple yet effective. Looks good and probably tastes good too!

Awesome vid as always!!

Mmm.... Loving these recipes!

Hi guga, some recommendations: dry age in Tahini sauce, dry age in beef tallow with cinnamon and Arais - Pita bread that is grilled with grounded beef inside(also should be eaten with Tahini sauce)

Experiment idea! 4 years ago you did a video where you dry aged a Picanha, Angel made a joke that you need to cut the fat off, then dry age, then put the fat back on, please do this! Guga, you said you could use meat glue to make it happen. I wanna see you do it! ❤ 🎉

Looks amazing Guugs. I would love to this potluck style, aka everyone brings their own protein. Sounds like a cool interactive experience.

this is why guga is better than most. instead of going for the easy way out and buying a grill just for it, he showed how we all can do it with stuff we already might have

Wow! Looks good hope I could try this one day.

One that I've really loved is zucchini, actually! They added some sort of garlicky, mildly sweet sauce with a bit of acid that paired perfectly with the grilled zucchini. I highly recommend it! And not just because I'm hunting for the sauce I had at that restaurant 😅

Oh man, I absolutely fell in love with this stuff when I was in Japan. I'm gunna be finding myself some bricks and convert my porch fire pit ASAP cuz I have tried a few different tricks but never managed to get it quite right, and that brick idea is brilliant. My favorite place to get this stuff would have chicken skin (JUST the skin) on skewers, and also skewers of pork belly together with asparagus. If you like asparagus, I HIGHLY recommend that one.

i know when I worked at a greek place, one of our most popular dishes was fried chicken hearts. Maybe should do a greek themed episode for meats sometime! and makes some dolmades for side dish, absolutely delicious

I haven't often found myself salivating during a video. Those wagyu cubes with sauce... nice

Hey Guga! Have you considered doing a video testing different methods of getting a better crust on steaks? Pretzels get their super dark crust by boiling in lye (or baking/washing soda) briefly before baking. What if you blanched your steaks in the same boiling water and then dried them before grilling?

Definitely going to try this. Looks amazing.

@GT1Vette

22 күн бұрын

If you want to make yakitori do not follow any of his instructions. Also, do not make this sauce, make a tare sauce for yakitori.

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. - Please try some other cattle breeds than wagyu and American beef. And yes I'll repeat those requests often. ;D

Love how u just use your own protucts when they fit and dont force them into everything u do just to show them as advertise. It makes you and them very authentic.

Chicken hearts are awesome.. deep fried or grilled.. both tastes so good with fun texture 😋

My grandmother made chicken heart soup. Chicken noodle with hearts and veggies. Amazing.

Just reminder including the takoyaki video previously; yakitori - yaki "grilled" tori "chicken". whereas takoyaki - tako "octopus" yaki "grilled" other than that. amazing as always

6:55 i recomended use a lemongrass as skewer, it has more flavor and giving a extra aroma

do more videos like this its amazing good job !!!

Duck is fantastic yakitori style, also if u have the opportunity, add sansho on the side for your chicken skewers and add a little cartilage or something similar into your chicken meatballs

I think you guys should try Seekh Kebabs too. If it hasnt already been done on the channel. The Pakistani style ones.

Looks yummy, Guga!

Chicken hearts are a treat. We often eat it in Southwest France, with a lot of herbs, garlic and duck fat

This is a superb video. Would love to see more yakitori videos!

Love this content Guga!! 🤌🏼

Top tip, if you can't find chicken's feet, don't want to buy a big bag from a chinese supermarket, you can make the sauce using chicken wing tips too which work just as well.

I had yakitori in an izakaya in Japan and it blew my mind. Amazing. This is crazy Guga! Great stuff! I should buy that rub... but that yakitori sauce....

I grow shoshito peppers. You gotta like peppers, as a baseline. lol. They taste great to me, and they yield really well in Northern Indiana. I love charring them using a similar method to Guga.

Thank you for teaching me.

Honestly, I didn't know it was a traditional cooking method. I did exactly this with a top blade cut. This cut is very common, finely marbled and as it has the silver skin in the middle, it's perfect for cutting into cubes and preparing like this. Didn't know you need to wet the sticks, will try next time. And a few good ideas for sauces I will definitely try.

The shishito pepper was thr best thing about this video. They are so good. I air fry them to get them crispy.

Wow!!!! ❤thank you ill will try this out

'kushiyaki' is generally used when the meat isn't chicken as the 'tori' in 'yakitori' means chicken

14:06 Idk how guga does things in his house, but if you did that in mine you would get the everliving crap beaten out of you and probably forced to eat it anyway.

My man guga knows his stuff, that yakitori with chicken heart is literally something we eat a lot on BBQ here in Brazil, and it is called "espetinho de coração" (heart skewer), i love seeing him showing our culture to everyone ❤

Oh in Peru chicken hearts and hearts in general are really popular, they're a typical childhood special, you could take me back to when I was five with some chicken hearts with grilled potatoes

Wow Guga! This was legit, I love yakitori and you really covered all the good ones. Very authentic!

@pgabrieli

10 ай бұрын

well, except the only true yakitori skewers here were the wings and the heart, since "tori" in "yakitori" means "bird". the other looked great but they're not really yakitori, they fall in the general category of kushiyaki (= grilled skewers)

@coco805

10 ай бұрын

@@pgabrieli Yes, you are right, but at least he did the wing one. Ooh That reminds me. It would be so awesome if Guga would do an episode on Kushikatsu!!

@GT1Vette

22 күн бұрын

He didn't even make Tare sauce. It's hilarious that someone who claims to be a grill expert isn't using binchotan correctly.

It's funny that he used a chicken flavored sauce for the beef and a beef flavored sauce for the chicken. Brilliant!

try seasoning the chicken hearts with cumin. grilled chicken heart skewers dipped in a cumin/salt mix is very popular in certain provinces of China and it's delicious

whole things was so good i had to stop midway to get snacks to finish this video

if you guys notice, guga is doing some new stuff and every video looks amazing

EU VIVI PARA VER O GUGA FAZER CHURRASQUINHO DE CORAÇÃO PROS GRINGOS HAHAHAHAHAHA

love your videos Guga,, can you try make the most expensive beef jerky!

I love yakitori! ...but those chicken hearts are my favourite thing at the Churrascaria one town over! Garlic salty meaty goodness!

In italy we use the same technique to cook "arrosticini", traditional sheep skewers

I'm a South African, so pretty much anything on the braai is a win. We also have a South African kebab that we call sosatie. But we do those pre-marinated and straight on the grill. These look like a good plan.

They all look amazing.

I want to see Guga make a tier list of all the 10/10 would highly recommend foods

You should try chicken skins only with the mother sauce and beef tongue sliced thin with the mother sauce. PS: If you ever have a craving for Yaki Tori in NYC, check out YakiTori Taisho at St. Marks Place.

Guga's house eats good, point blank period!!!

I definitely will replicate your yakitori set up, using firebrick and square steel tubing. I've used Bincho before, and I do like that it can be used more than once. But why spend more? Lump charcoal is best for this. Awesome video

@JanusXX

10 ай бұрын

I think chefsteps channel did a really nice DIY yakitori brick setup.

I'm a pretty big fan of chicken hearts and gizzards, so I was excited to see a Guga recipe featuring hearts!

Fun thing is that in italy, Abruzzi, we got the arrosticini which is a very similar preparation

My favourite are chicken meat balls aka Tsukune. Yaki tori means grilled chicken, when you grill a meat other than chicken, it's called yaki niku/grilled meat. Basically yaki means grill, so you can just add and name yaki to any grilled ingredient.

I have come again to request the Wagyu Hot Dog

Its called souvlakia or souvla my friend but we prepare them a bit different, using a special grill called Foukou and its one of our traditional foods here in Cyprus. If u never heared of it and u like meat on charcoal you should defenately visit Cyprus for the summer! Feel free to ask anything

Hello Guga, there a type of soy sauce that already sweet, named kecap in Indonesian, this sauce is also used in satay, a dish that similar to yakitori, I thing you can try to used it in the sauce

I like how Guga takes care of his people. Salute 🍻

@HomeSkillit

10 ай бұрын

Guga knows where to send my steaks

Love the work❤

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

Wow, like #2... keep it up Guga. Nice 🎉🎉

Hey guga, what about a compound Butter dry-age video? 👀👀

Hey Guga, I have a video idea for you! Why not try cook some char siu (chinese BBQ pork)? Would be very interesting!

We have a similar dish in morocco and it is specially for aid al adha and its called kotban

O Famoso Espetinho haha, é uma das melhores formas de comer churrasco, a kafta se for bem feita fica tão boa quanto as outras carnes. muito bom guga!

I really like chicken hearts, but I've never thought about grilling them! Now I'm curious :D

day after day Guga you are on a roll with these video uploads

Gotta say, seeing the hearts got me excited. Every time we go to churrasco, you gotta get some. Even my 8 year old daughter thinks they're great!

I really appreciate that shopify logo transition into your logo animation smooth :)

The information chefs around the world can take from your videos is truly price less