Yakitori Masterclass
What is Yakitori
Yakitori has been around for centuries and is an indispensable part of Japanese food culture. Japan is traditionally Buddhist, so it was not allowed to eat meat from cows or horses, for example. Yakitori, grilled chicken, originated in the Meiji period (1880-1890) with cheaper parts and innards of meat. Originally, yakitori meant 'roasted bird', but it evolved into roasted skewers of various ingredients. In the 1960s, yakitori became more popular with the general public. There was more focus on taste and quality, which developed over the years into a culinary decipline full of traditions.
You now also see more and more Yakitori restaurants in the Netherlands. Like many crafts in Japan, it looks simple, but the art of perfection lies in the details.
The steps for Yakitori can easily be reduced to Cutting - Skewering - Grilling. But sometimes the simplest things are also the hardest to perfect. Due to the pure form of preparation, imperfections can be difficult to hide. You can immediately taste the quality of the ingredients and the preparation, and every step you take adds up to the final taste.
That's what makes Yakitori so fascinating.
Another happy customer
About this workshop
This workshop is a masterclass and not your everyday cooking workshop. You will work with professional tools under the guidance of a professional chef with years of experience. We will explain the background of this culinary tradition and focus on techniques and tools. Most of the time you will be practicing your skills.
Perfecting yakitori takes time and a lot of practice. We will inspire you and get you started.
What do you learn?
At the end of the workshop you will know how to cut a whole chicken into the different parts. How to skewer each part of the chicken and the different preparations for each part. We also explain how to make the perfect tare sauce and how to store it.
And not to forget how you handle a traditional Konro grill with binchotan.
For who is this workshop?
This workshop is for (junior) professional chefs who want to know more about Yakitori and for food enthusiasts who want to improve their skills.
Program
The doors open at 16:45. We start around 17:15. We will end the evening around 22:00.
Short introduction
Background of yakitori
Explanation of cutting techniques;
Get started with processing your chicken into the different parts.
(1 whole chicken per person)Short break
Explanation skewering
Get started with skewering the different chicken parts
Explanation Tare sauce; recipe, storage and usage.
Explanation Konro gril and Binchotan.
Get started with grilling the skewers on the Konro grill.
Enjoy your yakitori.
The chef
Our chef for this workshop is Amir Omarzai. Chef and co-owner Yuzu Dining with an Izakaya restaurant in The Hague and a Yakitori restaurant in Amsterdam. During his time in Japan he became passionate about the craft of Japanese cuisine. He took this inspiration with him to his work as a chef in various restaurants in Dubai and the Netherlands and eventually to his own two restaurants.
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