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Practice English Speaking&Listening with: How Yakitori Master Atsushi Kono Makes 13 Skewers Out of One Chicken Prime Time

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- I can do this. - Oh!

- Yeah. - Oh!

- [All] Oh!

- B boy! (laughing)

Yeah!

- On this episode of Prime Time!

- This is Chef Kono,

who I thought we were gonna learn how to

get the great value from a chicken from,

and instead we're just gonna learn how to dance.

- Chef Kono, - Yup.

- thank you so much for being here.

- Thank you for invites.

Thank you, thank you so much. - Thank you sir.

- Welcome to our lovely basement.

- Yeah, I love it here!

- Yeah, we spend-- - Exciting!

- A lot of time here.

We're excited to learn how to cut a chicken

differently than the way we do it every day

- Our customers, you know, know chicken breast,

chicken leg, chicken thigh.

Those are the three parts, that's it.

- [Both] Yeah.

- But, we're gonna do 10 different skewers with you?

- Yeah, we can make a lots of things, you know,

like more detail for us, yeah.

- Yes!

- Let's get right into it? - Yeah, let's do it.

- Great!

- [Kono] So this is popular parts we call bonjiri

like a tail, chicken tail.

This is nice fatty, also soft bone in it.

- Alright.

- We cut it in thigh, like this.

Open leg,

break the bone.

(bone cracks)

- Just cracked it with the back of the knife?

- The bone, here.

There's a lot of sinew here,

so that's why I take off here, same time.

- Did you just, did you see that happen Brent?

- Yeah.

- [Kono] Bones go soup.

- Okay, so we have our completely deboned leg and thigh.

- [Kono] This is also a popular. Chicken knee.

- [Ben] Chicken knee?

- [Kono] Like cartilage.

- [Brent] Yeah.

- [Ben] See that's interesting because this is one

of the cuts for a traditional butcher shop customer,

when everybody, whenever anybody asks to bone out

the leg and thigh, we don't even ask

if you wanna keep the knee, we know they don't.

They never wanna keep the knee,

so it's just cut it out, and that's it.

- [Kono] Then next the chicken oyster.

- [Ben] Yeah, the oyster.

- [Kono] Yeah.

- I mean that's double the size

of what a traditional oyster would be,

you know, if you were just to cut it off.

- Right there. - Usually, it's just that,

but that's super cool that you took that out.

- Nice fatty here, we wrap it, then skewer,

and just grill, yeah. - Wow.

- [Kono] So this is, we talk about belly,

like a chicken ribs.

- That's its own skewer?

- Yeah skewers. - Cool!

- Each like a separate different parts.

- Ooh.

- Now, I save fat, because mix it, it tastes much better.

- Oh I'm sure.

- I've never even thought about eating that separately.

- Yeah, and then we take the skin.

So we can use like, three kinds of skin.

It's like a neck skin, right here,

also, it's a breast skin, it tastes more light.

- Yeah.

- And then crispy.

And then also, this parts, we call chicken toro,

like a belly skin, belly.

- [Brent] Yeah, okay.

- [Kono] This is so nice, it's gonna be crispy, then fat.

Right there.

- I'm familiar with that from a turkey,

I don't think I've ever pulled that off of a chicken.

- Oh yeah. - But on turkey,

yeah it's bigger. - It's the bigger.

- Yeah, exactly, but it definitely

tastes different than the rest of the skin.

- Yep. - That's so cool.

- We haven't even touched the breast,

and we have how many skewers so far?

- So I can make from four,

four parts from here.

- Four parts from there,

- And tail.

- One.

- And belly skin,

and kind of a neck skin here,

and breast skin, and chicken rib.

- One, two, three, four, five,

so we have nine skewers so far,

and we haven't even talked about the breast yet?

- Yeah. - Okay, great.

Just wanted to make sure I am as bad

at cooking chicken as I thought I was.

(Kono laughs)

- [Kono] I cut off shoulder parts.

- This is such a different way of cutting.

Whoa, that came clean off the bone!

- No waste here, no meat.

And then, tenderloin.

My favorite process.

- Aw! - Beautiful.

- [Ben] Wow!

- [Kono] The softer bone, the cartilage.

- [Brent] You just serve that cartilage?

- Yeah, it crunchy, but very bony, but very tasty.

- Is that popular?

- A little salt, just need a beer and bone.

- Beer and bone.

- Oh, that's the best snack.

- Yes, that sounds amazing.

- Alright, so we're opening a restaurant

called Beer and Bone.

- Oh yeah! - Yes!

- I join, I join. - Okay!

- [Kono] Usually we also use the bone,

but this is going to soup.

And then my favorite here, it's a neck.

- Well, so what do you do with that?

- Neck meat.

We just, kinda be the skewer, and then grill,

but I like chopped, and mix ground meat,

and it mixed like, burger, meatballs.

- Yeah.

- After bite, it nice, like a texture.

It's a very good flavor. - Wow.

- This is amazing and all of our butchers

are going to hate you.

(Kono laughing)

- But here chicken wing, drumstick parts,

and we have a shoulder and breast.

Actually shoulder, we take it off,

then clean up.

- [Ben] That's such a good part of the breast.

- Then it's gotta be skin nice, crispy,

and inside tender.

- A lot of these are parts where I've

never even gone the extra step of being like,

- Right. - Oh I should just

separate that, and it's something special on it's own.

- Yeah, when I eat a chicken breast, it's like,

you look forward to those two bites,

but I've never really thought about,

oh that's just because it's different than this part.

- Because it's the shoulder, it's not the breast,

it's the shoulder. - Yeah, yeah.

- [Kono] Drumstick.

I love this skin.

The chicken wing skin. - Yeah, yeah.

- So we take it off,

bone, goes soup. (Brent laughs)

Skin, I like makes a rib,

rib meat, and this skin to mix.

- I don't know if it makes sense,

like, seeing that on camera, but that was,

that was masterful. (Kono laughing)

Like just taking the skin off of the wingtip was,

that's like, wow, that's knife skills

on a whole other level.

God, I love chicken so much!

- All right so, we're about to start grilling,

you brought your own charcoal.

- Yeah.

It's called a binchotan.

- Binchotan? - Yeah.

- Okay-- - It's very hot, right?

- Yeah. - Oh very hot.

- We can cook on high temperature,

almost like thousand degree.

- A thousand degrees?

- So hot.

- And so typically, also, you have a specific type of grill?

- Oh yep.

- A yakitori grill? - A yakitori grill, yes.

- We don't have a-- - We don't have that.

- Yakitori grill, sorry.

- That's cool.

- So, we have our makeshift setup,

do you think this will work?

- Perfect set up like the charcoal.

Then, just grill.

- Just grill!

- Let's chicken knee.

- [Brent And Ben] Knee!

- Yeah!

- White wine. - White wine?

- [Kono] The salt.

Let's do the, another like a this is a kind of breast.

- Yeah. - So this is the bone?

- [Brent] The breast cartilage.

- Yeah.

Yep.

Chicken skin.

Knee first.

- [Both] Ooh!

- Very excited.

- That's heating the inside?

Yeah, no layer.

- Cooked all the way through, yeah.

- To chicken knees.

- That cartilage almost disintegrates.

- Yeah. - Little bit of chew,

but it's like eating a chicken wing.

- I thought it was gonna be a lot tougher than that.

- But the big flavor too.

- Yeah.

- Oh, yeah.

- What the heck?

- Chicken knees!

- Why aren't we doing this?

- Here you go.

- [Kono] Oh, this is kind of next level.

- [Ben] Cartilage, I'm so excited about this!

- [Brent] Can we bring Eileen in?

- Whoa.

- [Brent] I think what's cool about that--

- It's great!

- Similar, it's very similar to eating the knee,

but you get the white meat.

- Yep.

- So it's like the chicken breast equivalent.

It's like the whole thing's lighter.

- I feel like if I were to bite into that normally,

I would just be like, gross and spit it out.

- Yup.

- But I really liked that.

- As a composed bite,

it's really good. - Yeah, okay.

Awesome, thanks.

- [Kono] Skin!

- That's excellent, but it was different

than I was expecting, because the pieces in the middle,

are a little less cooked. - Yeah, exactly.

- So it's nice that it, like,

you kind of, I thought it was just gonna be like,

perfect crispy skin, which I'm familiar with eating,

but that-- - Several textures

like, going on even with just the skin.

Wow. - Top fat skin,

still tender inside.

Chicken oyster.

- That was like an entire thanksgiving dinner

full of flavor. - Yeah!

- That was a good way to put it.

- That was so satisfying.

- [Ben] And the tail?

And this is just like a great all-day barbecue.

- Yeah. (Kono laughs)

- Amazing!

Very delicate, just explosion--

- It's like a no meat, but not skin, you know--

- Yeah exactly!

Like, what the hell is that?

- I mean overall, tasting it in these different ways,

is the best chicken I've ever tasted in my life.

- Ah!

- Like, breaking it down and actually treating

each part separately.

- Separately.

- Giving it it's own, like, bit of attention,

and your own kind of brain space and focus,

it's unbelievable.

Those results are incredible!

- Yeah, so you can enjoy so many things.

- And every thing that we tasted here had incredible value.

- Yeah, I've been cooking chicken for 20 years,

and it turns out I know nothing about it.

(Kono laughing)

That was amazing.

Thank you! - Thank you so much.

- So much! (Kono grunts)

- So glad to have met you.

- Dude!

Thank you so much! - Thank you so much.

- Yeah. - Alright.

- Let's cook more skewers!

The Description of How Yakitori Master Atsushi Kono Makes 13 Skewers Out of One Chicken Prime Time