Name: Yakitori and Pork Skewers
Cuisine: 和食
Ingredients: Chicken (for yakitori), to taste; Pork (for skewers), to taste; Onion, to taste; Salt, a pinch; Pepper, a pinch

About "Yakitori and Pork Skewers"

This video introduces the signature yakitori (chicken skewers) and pork skewers from the izakaya 'Shokichi' in Sapporo, Hokkaido. These extra-thick skewers of chicken and pork are charcoal-grilled to perfection, bursting with juices in every bite. The crunchy onions, simple salt and pepper seasoning, and smoky charcoal aroma harmonize beautifully, making this the ultimate dish to pair with beer.

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Tips for Making "Yakitori and Pork Skewers"

Heat control
- Grilling over charcoal infuses the meat with a smoky aroma and locks in the juices.
Ingredients
- Combining chicken or pork with onions creates a wonderful contrast between the crunchy texture and the tender meat.
Seasoning
- Keep the seasoning simple with salt and pepper to bring out the natural juiciness and sweetness of the meat.
Plating
- Serving on carefully selected, original plates enhances the visual appeal of the dish.

Ingredients for "Yakitori and Pork Skewers"

5 items

* Tap ingredient names to find on Amazon

Chicken(for yakitori), to taste
Pork(for skewers), to taste
Onion,to taste
Salt,a pinch
Pepper,a pinch

How to Make "Yakitori and Pork Skewers"

1
Thread the chicken or pork onto skewers.
2
Cut the onion and thread it onto the skewers alternating with the meat.
3
Grill over charcoal until the meat is nicely browned and cooked through.
4
Season with salt and pepper.
5
Plate on a specially selected dish and serve.

Food Science

Why This Dish Tastes So Good

Grilling meat and onions over charcoal until browned triggers the Maillard reaction—a chemical reaction between amino acids and reducing sugars that creates savory aromas and deep flavors. Additionally, combining the inosinate (an umami compound found in chicken and pork) with the glutamate in onions creates an umami synergy, resulting in a simple yet deeply flavorful dish.

Umami CompoundsTemperature & Heat Reactions

Detailed Commentary on "Yakitori and Pork Skewers"

* Content organized by topics from the video.

Shokichi's Signature Yakitori Arrives!

The signature yakitori of the izakaya 'Shokichi' is brought to the table. Kengorian happily holds up the plate, declaring, 'I'll eat this!' while the chef looks confident, asking, 'Perfect, right?' The yakitori Kengorian picks up is notably large, loaded with a generous amount of meat on a single skewer. He tries to show it close to the camera, but it struggles to focus, prompting the chef to tease him, 'You're too close!' Despite the camera accidentally focusing on the owner's face instead, they finally move on to the tasting.

Kengorian Takes a Huge Bite of Yakitori!

Kengorian takes a huge bite of the yakitori and instantly exclaims, 'Wow, delicious!' at its incredible flavor. The chef nods in agreement, saying, 'It's perfect.' Kengorian raves about how juicy the meat is, saying, 'The juices are amazing!' The chef praises the cooking technique, noting, 'You can tell just by watching how they grill it.' Because of the large size, it is incredibly satisfying. Watching Kengorian happily devour it, the chef gently and humorously warns him, 'Make sure you don't poke your throat with the skewer!'

Flavor Profile and Specially Selected Plates

Kengorian praises not only the meat but also the wonderful crunch of the onions on the skewer. Although the chef teases him, saying, 'Don't just praise the onions!', Kengorian passionately argues, 'It's the combination of everything that makes it yakitori.' He describes the gradient of flavors in detail: a wave of sweetness at the first bite, followed by the savory kick of salt and pepper, and finally the rush of juicy meat. It is also revealed that the plates used to serve the food are original pieces carefully chosen by the owner.

The Ultimate Pairing: Yakitori and Beer

Unable to resist any longer, the chef takes a bite of the yakitori. 'Delicious!' he exclaims, immediately ordering, 'Beer!' After all, beer is an absolute must with yakitori. Kengorian also praises the smoky aroma, noting, 'The charcoal scent is wonderful.' The chef happily gulps down his beer, murmuring with deep satisfaction, 'I'm glad to be alive.' Expressing gratitude to the owner for serving such amazing food despite their sudden visit, they thoroughly enjoy the ultimate yakitori that pairs perfectly with drinks.

Nostalgia for Showa-Era Izakaya Culture

The chef mentions how the restrictive era of mandatory mask-wearing is gradually coming to an end. He passionately talks about wanting to return to the good old, lively days where people could heartily eat yakitori, chug beer, get drunk, and cling to telephone poles. Kengorian and the owner laugh heartily at his humorous stories. The chef encourages Kengorian to 'have another skewer,' and they share the food in a warm, friendly, and lively izakaya atmosphere.

The Massive Pork Skewers Make an Entrance!

Next up is the second signature dish, the pork skewers. When Kengorian shows the pork skewers to the camera, their incredible thickness is astonishing. They are so thick and packed with meat that they look like chunks of kakuni (braised pork belly). The chef also highly recommends them, saying, 'Look at this, the thickness is incredible.' Kengorian says a cheerful 'Itadakimasu!' (Let's eat!) and takes a bite of the extra-thick pork skewer.

Tasting the Juicy Pork Skewers

The moment Kengorian bites into the pork skewer, the rich aroma of the pork fills his mouth, followed by a burst of juicy meat juices. Distinct from the chicken yakitori, the unique savory flavor and sweet fat of the pork are exquisite. The chef is completely charmed, saying, 'What a great place. Let's drink here until morning and stay overnight.' They wrap up the tasting with high satisfaction, chatting about the chef's old days of running wild in Susukino and stories of falling asleep at the bar counter.

About こぶしの板さん

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