How to Make Yakitori with Duck Breast and Onion - Kamo Negima plus a Yakigang 2020 Thank You

Here’s the last video of 2020!

Whether you joined when the channel started in April or just recently landed here, Thanks for coming to my channel!

Today I wanted to show you an original Negima Yakitori using Kamo Duck Breast.

In Japanese tradition, for New Years we eat soba. Called Toshikoshi Soba, meaning Year Crossing Noodles. As soba noodles are soft and easy to bite, it symbolizes cutting off and letting go of the last year.

Kamo just happens to be a really tasty topping on hot soba. Often called Kamo Soba, Kamo Nanban Soba or Kamo Negi Soba as the main toppings are just duck and onions.

Also Kamonegi just happens to be a Japanese proverb about if you find a duck walking in the wild with an onion on its back, its super convenient, as you can put the duck and Negi in a pot and make duck hotpot.

I started this channel in the hopes that it can be very easy and convenient for anyone to make good Yakitori at home especially during this stay at home year. Thank you to all the Yakigang who’s liked, or commented, or subscribed and an extra thanks to those who’s donated chickens through my Ko-fi site.

It’s made this year very meaningful for me despite all the changes and challenges we’re all facing everyday.

As Yakigang knows, Yakitori means grilled chicken or bird. Since Kamo is a bird. I guess we can definitely call this Yakitori. While you won’t find Kamo at every Yakitori shop in Japan, it’s still pretty common to find on the menu.

Most common way I’ve seen Yakitori shops use Kamo is by cutting them into cubes. This rolling method is something I came up with combining what Chef Kono showed me in New York with his chicken breast rolling technique and added the skin on top. See video here:    • How To Make Yakitori at Home - Wings and B...   By adding Negi onions, we’re making this into a Kamo Negima.

Ingredients:
Duck Breast with Skin
Tare (from tutorial    • How to Make Yakitori Tare - Yakitori Dippi...  )
Sake
Kosher Salt
Optional - Sansho Japanese pepper powder

Equipment Used:
-6 Teppogushi - Paddle skewers. Round skewers can be used as alternative.
-Grill (Electric Livart Orange Barbecue grill used in this video)
-Optional Blowtorch (to add char)

Equipment Links:
Iwatani Blowtorch Amazon: https://amzn.to/2zIseuy
Livart Electric Grill: http://bit.ly/blackgrill
6 inch Paddle Skewer: https://amzn.to/38vGWD8
Sansho Powder (Not the one in video but similar): https://amzn.to/3pdFiN4

Updated Yakitori Equipment and Ingredients Amazon Shop:
https://www.amazon.com/shop/yakitoriguy

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Support me with Chickens:
If you're enjoying the tutorials so far and interested in a way to support me, I have a page where you can donate some chickens! Every chicken counts. Thanks!
https://ko-fi.com/yakitoriguy

Note:
There are many ways to make Yakitori and the methods are slightly different depending on the region or traditions passed down the shops in Japan. This video shows the method I came up with based on what I learned from Yakitori masters in Japan and the US. Combining those learnings, I've adapted the steps and put together the easiest or tastiest method for me, which I hope works for you too!

Feel free to adjust any of the steps to match your style as what I love about Yakitori culture is that it's a cuisine that promotes individual freedom of expression.