Succulent Yakitori (Chicken) – How To Make Series

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Hiroyuki Terada – Diaries of a Master Sushi Chef
1,91 Mio. Abonnenten
Master Sushi Chef Hiroyuki Terada shows you how to make succulent Chicken Yakitori that can be done anywhere you may be in the world. The only ingredients you’ll need that’s out of the ordinary is the teriyaki glaze. We will be showing you how to make this soon so stay tuned. One point to make that’s very important is to be careful when you add water to your pan that has chicken and oil; when you add water to this high heat pan, it may cause a large increase in flames and can be dangerous situation. You can still add water but make sure the heat is lower and that the oil isn’t spewing out of the pan which would indicate the pan being overly hot. Adding water in the pan should be done in lower heat throughout this cycle to keep the moisture and not let the water evaporate so quickly.

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