r/yakitori_ya

Hosted a yakitori dinner called Yak & Yap for a group of my wife’s gym friends at a friend’s house in Venice.

Menu included negima, tsukune, hearts, wings, skin, tenderloin, king oyster mushrooms, shishitos, and a little American Wagyu. Everything was cooked over binchotan charcoal with a tare I’ve been maintaining for about a year now.

Huge shoutout to my favorite sous chef, my wife, for helping make it all happen. Already looking forward to the next one. 🍢

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I’ve still got a lot of practice and learning ahead especially on getting more uniform and consistent cuts. I’m proud of this nonetheless. For anyone on the fence about trying out binchotan do it

Drumette/leg & negima stacked on the Teruhime 918. The weather was cool and rainy so we decided to put on another event last night. 14 people, two chickens, four thighs, a pack of gizzards, a pack of hearts and a bunch of vegetables. Another great night.

Through one thing or another, it’s been way too long since I had a yakitori night. Decided to break the hiatus with an easy night for me and Okusan. Planned to fire up the outdoor grill, but just as I was about to light my binchotan the weather changed - despite a ‘0% chance of rain’ according to my phone this morning 😩

Thankfully just cooking for two meant an easy change of plan to use my ‘winter’ electric yakitori grill instead. All went smoothly, my Tare is two years old this month, and I’m very happy to be back on the wagon! Hopefully will get a binchotan session on the books very soon!

This is a quick video I took today at a Japanese restaurant I discovered in Sarasota a while back. I think I have tried 80% of their skewers at this point. The Tsukune(Chicken Meatballs) are the best tasting of the items on their skewers menu.

Namo Izakaya Ramen & Yakitori

1439 Main St, Sarasota, FL 34236

I hope one day I can figure out how to replicate this at home.

Things to improve

Size of the skewers

Coal check because for the last wings some of my coals just turned into a dust so lost some fire there which cause longer cooking time

I did chicken legs, tights and wings for protein. For veggies I had some corns, tomatoes, mushrooms and okra

Any suggestions are welcome as always 🙌

I’m interested in getting into yakitori and am considering buying a Yak grill. It seems like a smart, simple design that should be easy to clean. My only concern is that it doesn’t have adjustable vents, just a few fixed holes, so I’m wondering if that might be limiting when cooking yakitori.

I also looked at a bincho grill, but I’m honestly more drawn to the simplicity of the Yak grill design.

https://yakgrills.com/products/yak-400