Name: Banshu Hyakunichi Chicken BBQ, Egg Rice (TKG), Chicken Hamburg Steak & Dessert
Cuisine: 和食
Ingredients: Banshu Hyakunichi chicken (large whole fillet): To taste (depending on purchase); Banshu Hyakunichi chicken (marbled cut): To taste; Green bell peppers: To taste; Eggplants: To taste; Cabbage: To taste; Special sauce: To taste; Yuzu kosho: To taste; Black pepper: To taste; Rice: 1 bowl; Local Banshu eggs: Multiple (for TKG); Salt-cured egg yolk (egg bottarga): To taste; Adachi Brewery domestic whole soy sauce: To taste; Banshu Hyakunichi chicken thigh mince (coarsely ground, for hamburg steak): To taste; Demi-glace sauce (for hamburg steak): To taste; Far Breton (gluten-free): 1 slice; MOUCRILE pudding (made only with local Banshu egg yolks): 1; Caramel sauce: To taste; Hot coffee: 1 cup

About "Banshu Hyakunichi Chicken BBQ, Egg Rice (TKG), Chicken Hamburg Steak & Dessert"

This is the second part of the video where a yakitori chef enjoys a BBQ of Banshu Hyakunichi chicken at the "Tori Marche" farm stand in Taka Town, Hyogo Prefecture. He shares professional techniques, such as heat control and the correct order for grilling large cuts of meat on a grate. In addition to the BBQ, they enjoy a variety of dishes, including three types of egg-on-rice (TKG), a coarsely ground chicken hamburg steak made with Banshu Hyakunichi chicken, a French Far Breton, and pudding made with local Banshu eggs. It also highlights the warm community of local producers and how this spot offers premium chicken at farm-stand prices.

Introduction to 【野乃鳥】野網厚詞の鳥、まるごと。 →

Tips for Making "Banshu Hyakunichi Chicken BBQ, Egg Rice (TKG), Chicken Hamburg Steak & Dessert"

Heat control
- Avoid the strong direct heat in the center of the charcoal and cook slowly over low heat at the edge of the grate.
Grilling order
- Since the skin side burns easily, grill the skin side until crispy first, then slowly cook the meat side.
Grilling technique
- Flip the meat frequently like grilling yakitori to keep it tender and fluffy without charring, locking in the juices and moisture.
Seasoning
- Brush a little sauce onto the meat and grill it briefly to evaporate the moisture, creating a savory, charred-soy-sauce-like aroma.
Seasoning
- Pair the marbled cut with the special sauce and yuzu kosho.
Serving & Eating
- Dip the grilled large meat in sauce, wrap it in cabbage, and enjoy a big bite.
Grilling veggies
- Grill green bell peppers and eggplants medium-rare in the empty space in the center of the grate to pair perfectly with the meat.
TKG preparation
- For Fluffy Airy TKG, whip the egg white into a meringue. For Double Yolk Rich TKG, mix an egg yolk into the rice and top with another yolk.
TKG toppings
- Grate salt-cured egg yolk (egg bottarga) over the rice and drizzle with domestic whole soy sauce (Adachi Brewery).
Eating dessert
- Taste the pudding as is first to enjoy the rich creaminess of the egg, then pour the bitter caramel sauce over it.

Ingredients for "Banshu Hyakunichi Chicken BBQ, Egg Rice (TKG), Chicken Hamburg Steak & Dessert"

18 items

* Tap ingredient names to find on Amazon

BanshuHyakunichi chicken (large whole fillet): To taste (depending on purchase)
BanshuHyakunichi chicken (marbled cut): To taste
Greenbell peppers: To taste
Eggplants:To taste
Cabbage:To taste
Specialsauce: To taste
Yuzukosho: To taste
Blackpepper: To taste
Rice:1 bowl
LocalBanshu eggs: Multiple (for TKG)
Salt-curedegg yolk (egg bottarga): To taste
AdachiBrewery domestic whole soy sauce: To taste
BanshuHyakunichi chicken thigh mince (coarsely ground, for hamburg steak): To taste
Demi-glacesauce (for hamburg steak): To taste
FarBreton (gluten-free): 1 slice
MOUCRILEpudding (made only with local Banshu egg yolks): 1
Caramelsauce: To taste
Hotcoffee: 1 cup

How to Make "Banshu Hyakunichi Chicken BBQ, Egg Rice (TKG), Chicken Hamburg Steak & Dessert"

1
Place the large whole fillet of Banshu Hyakunichi chicken on the grill grate. First, grill the skin side until crispy, then flip it over to the meat side.
2
Avoid the strong direct heat in the center of the charcoal. Grill slowly over low heat at the edge of the grate where the temperature is gentler. Flip frequently to keep it tender and fluffy without letting it char.
3
Dip the grilled chicken in the sauce, wrap it in cabbage, and enjoy a big bite.
4
Grill the green bell peppers and eggplants in the empty space in the center of the grate until lightly cooked (medium-rare).
5
Place the premium marbled cut on the grate and enjoy it with the special sauce and yuzu kosho. Brush a little sauce onto the meat and grill it briefly to evaporate the moisture, creating a savory, charred-soy-sauce-like aroma.
6
Place the charred marbled chicken onto the lightly grilled green bell peppers, sprinkle with black pepper, and eat them together.
7
[Fluffy Airy TKG] Whip the egg white into a meringue, place it over the rice, and drizzle with domestic whole soy sauce.
8
[Double Yolk Rich TKG] Mix an egg yolk into the rice, then top with another egg yolk. Grate the salt-cured egg yolk (egg bottarga) over it and finish with domestic whole soy sauce.
9
[Chicken Hamburg Steak] Shape and grill the coarsely ground Banshu Hyakunichi chicken thigh mince, then serve with demi-glace sauce.
10
[Dessert] Enjoy the gluten-free Far Breton along with a cup of hot coffee.
11
First, taste the MOUCRILE pudding (made only with local Banshu egg yolks) as is, then pour the bitter caramel sauce over it to enjoy the change in flavor.

Detailed Commentary on "Banshu Hyakunichi Chicken BBQ, Egg Rice (TKG), Chicken Hamburg Steak & Dessert"

* Content organized by topics from the video.

Wild Whole-Cut BBQ & the Charm of Taka Town

Continuing from the previous video, we enjoy a BBQ at "Tori Marche" in Taka Town, Hyogo Prefecture. This time, we start grilling in a very wild style by placing a large whole fillet of Banshu Hyakunichi chicken directly on the grate. While waiting for it to cook, we talk about the charm of this location. It is highly popular as a destination for motorcycle touring, with some passionate repeat visitors coming for three consecutive weeks. Once the meat is grilled, we dip it in sauce, wrap it in cabbage, and eat it in one big bite. The system is simply the best: there is no need to prepare or clean up the charcoal, and you can buy fresh, premium meat at reasonable farm-stand prices and enjoy it right away on the open terrace. Since the skin side burns easily, the secret to a delicious finish is to grill the skin side until crispy first, then slowly cook the meat side.

Banshu Hyakunichi Chicken & the Shop's Journey

While enjoying the delicious meat, the conversation turns to the current state of Banshu Hyakunichi chicken production. Currently, the number of producers has decreased to just four, and the aging population and lack of successors have become serious challenges. However, a young producer started last year, bringing hope for the future. Raising chickens is not as simple as "just giving them water and feed"; there were many struggles and trial-and-error processes without established know-how. Under these circumstances, this farm stand and BBQ terrace were born with the full support of Nonotory, which operates restaurants using Banshu Hyakunichi chicken in Osaka. It is revealed that when they first opened, they were flooded with more than three times the expected number of customers, causing quite a frenzy. Now in its second and third years, the shop has many loyal repeat customers and is deeply loved by the local community.

Pro Tips for Grilling Chicken Perfectly

We introduce professional techniques from a yakitori chef to grill chicken to absolute perfection. Grilling such a thick cut of meat on a grate might seem difficult at first, but the key is "not to cook it all at once over high heat." Avoid the strong direct heat in the center of the charcoal and cook it slowly over low heat at the edge of the grate where the temperature is gentler. Just like grilling yakitori skewers, it is important to look after the meat by flipping it frequently to keep it tender and fluffy without letting it char. By locking the juices and moisture inside the meat this way, it turns out incredibly juicy. By simultaneously grilling vegetables like green bell peppers and eggplants, or other meats, in the empty space in the center of the grate, you can enjoy your BBQ time efficiently and luxuriously.

Ultimate Marbled Cut, Special Sauce & Veggies

Next on the grate is a premium cut with beautiful "marbling," which is very rare for chicken. This meat, which has beautiful fat like beef, is offered at an exceptionally low farm-stand price in the 2,000-yen range per kilogram. Once you try it, the flavor is so shockingly delicious that you won't want to go back to other meats. This cut is paired with a special sauce and yuzu kosho. We also showcase a "charring" technique where we brush a little sauce onto the meat and grill it briefly on the grate to evaporate the moisture, wrapping it in a savory, charred-soy-sauce-like aroma. Placing this fragrant meat onto crispy green bell peppers grilled medium-rare over charcoal, and sprinkling it with black pepper, creates a perfect harmony between the juiciness of the peppers and the umami of the meat. Ordering the vegetable set was definitely the right choice, and we are extremely satisfied with this perfect pairing.

Three Luxurious TKGs & Premium Hamburg Steak

To wrap up the BBQ, we feature a series of special egg-on-rice (TKG) dishes and a custom-made hamburg steak using Banshu Hyakunichi chicken. There are three types of TKG: a simple one, a "Fluffy Airy TKG" with egg whites whipped into a meringue, and a "Double Yolk Rich TKG" where an egg yolk is pre-mixed into the rice and topped with another yolk. We then generously grate salt-cured egg yolk (egg bottarga) over it and drizzle it with domestic whole soy sauce from local Adachi Brewery. The hamburg steak is made with a base of coarsely ground chicken thigh mince. One bite makes you wonder if it is really chicken, as it is incredibly meaty and juicy, delivering even more umami than beef. The rich creaminess of the double egg yolk combined with the demi-glace sauce of the hamburg steak creates the ultimate flavor experience.

Exquisite Desserts & Taka Town's Community

For dessert, we enjoy a traditional French baked sweet, "Far Breton," and a limited-edition pudding, "MOUCRILE," made only with local Banshu egg yolks, accompanied by hot coffee brewed with Taka Town's delicious water. The Far Breton, traditionally made with wheat flour, is prepared gluten-free. It features a uniquely chewy texture and gentle sweetness, making it a highly popular menu item at Nonotory's restaurants. For the pudding, we first taste the rich, natural creaminess of the egg itself, and then pour the bitter caramel sauce over it to enjoy the change in flavor. Finally, the speaker, who is visiting this area after a long time, warmly reflects on the wonderful personality of Mr. Ishizuka and the "warm circle of people" where local producers and friends unite to support and encourage each other, bringing this highly satisfying BBQ tour to a close.

About 【野乃鳥】野網厚詞の鳥、まるごと。

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