Yakitoriguy

Yaki means grilled and Tori means chicken, and Yakitoriguy's mission is to share these delicious Japanese chicken skewers to the world. He's always loved izakaya dining and one day decided to quit his tech career to learn craft yakitori in Japan. Find his yakitori at sold out omakase dinners across America and on YouTube videos on how to make yakitori at home.

A common mistake that home cooks make?

Buying various expensive equipment such as Japanese knives and not using it because they are afraid of damaging it. Knives and all kitchen tools gets better with usage. Don't be afraid. Use your good equipment often and see your cooking skills level up daily.

AN INGREDIENT YOU'LL ALWAYS SPLURGE ON?

Chicken. For maybe a dollar more per pound the difference in flavor, aroma, texture of the cheapest chicken and the best chicken is greatly noticeable.

A common ingredient you think is overrated?

Garlic. Adds flavor and aroma but can overpower the dish. Experiment with green onions and shallots.

Tips for being a more efficient cook?

Repetition. Everyday it get's easier and you find new tricks to make your cooking better.

What's a pro kitchen cooking hack that works just as well at home?

Mise en place. By prepping everything ahead and setting it in place, even if it's just all placed on top of one cutting board, cooking just becomes more efficient and consistent every time.

Tips for applying restaurant-level organization at home?

Go to restaurant supply stores and buy commercial containers. They make it very easy to organize plus it's standard sizes so can be easily replaced.

Which food trend do you hope will disappear?

Everything is so flashy these days. Lotsa sauces and mix and match of ingredients. Would love a movement towards focussing on the flavors of the ingredients first.

How do you approach balancing flavors in a dish?

Add little bit at a time.

An unconventional tool in your kitchen that you can't live without?

A honesuki chicken cutting knife.

Your most memorable cooking disaster?

I think disasters happens all the time in the professional kitchen.

If you could bring one aspect of the pro kitchen to your home kitchen, what would it be?

Walk in fridge. That would be nice.

Any advice to give home cooks about ingredient sourcing?

Check out your local farmers markets. The tomatoes are sweeter, the greens more vibrant, and talking to the farmers you learn so much about the ingredient that goes into your dish.

HOW TO SALVAGE AN OTHERWISE RUINED DISH?

Shh, that's a secret.

WHERE CAN WE LEARN MORE ABOUT YOUR COOKING?

@yakitoriguy. And check my YouTube to learn how to make yakitori at home.

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