This is a 150-piece set of the skewered party series [Salt Yakitori Set] for BBQ, cherry blossom viewing, and leisure. We will deliver a total of 50 yakitori skewers, 30 each of thigh skewers, seseri skewers, harami skewers, bonjiri skewers, and chicken skin skewers! Please enjoy freshly grilled yakitori as a snack for barbecues, parties, and evening drinks!
[Momo]: Yakitori thigh skewers. The meat is delicious with just the right amount of fat, chewy and juicy. [Seseri]: Chicken neck (throat) meat that can only be harvested in small quantities from one chicken. The meat is very firm and fatty, making it very delicious. It's a part that even connoisseurs are impressed by.
[Harami]: This is meat from the chicken diaphragm, which can only be obtained from about 10g per chicken. The meat is very firm and has a crunchy texture that makes it a fun part. It is a part that has all three qualities: flavor, fat, and elasticity. [Bonjiri]: This is the tail part of a chicken. It is the fatty part of chicken, and is a favorite among connoisseurs for its juicy and melt-in-the-mouth texture. It is a very delicious part with sweet fat.
[Chicken skin] Compared to skin from other parts of the chicken, the ``neck skin'' has less fat, has a richer flavor, and allows you to experience the sweetness of the fat the most, allowing you to enjoy the original taste of chicken skin. The chicken skin is quickly soaked in hot water with onions and ginger to remove excess fat, scum, and the characteristic chicken odor, making the chicken skin very easy to eat.
This exquisite salted yakitori is carefully marinated in a salt sauce made from alcohol, Hidaka kelp from Hokkaido, pink salt from the Himalayas, and Italian rock salt with minimal off-flavors, allowing the flavor to penetrate deep into the meat. Delivered raw before cooking. You can enjoy freshly made piping hot authentic yakitori just by frying it on a hot plate, toaster, or frying pan ♪ Enjoy authentic yakitori not only at home, but also at cherry blossom viewing and BBQ!
■How to cook
○ Bake in a frying pan
If using a gas frying pan, set the heat to medium, or if using a hot plate, set it to 180 degrees. The meat is well-done when the fat that comes out from the meat starts to sizzle. Bake until the surface is golden brown. Once both sides are nicely browned, cover and continue grilling over low heat for 2 to 3 minutes to thoroughly cook the meat to the core, resulting in grilled meat skewers that are crispy on the outside and moist on the inside.
○ Bake in a toaster
Place in the preheated toaster and fry for 3 to 4 minutes on one side, until well browned, then flip and bake again for another 3 to 4 minutes. It's done when the surface is golden brown.
○ Grill over charcoal
Using a long, high flame with a calm white charcoal, grill the item evenly from the inside out, and if it has skin, it feels like you're searing it from the back (skin). Once the surface is lightly browned, flip it over and cook until it is lightly browned, just like the front side. Then, bake it until it's done to your liking. If you turn it over every 3 to 4 times, it will come out delicious.
