The Art of Yakitori ft. Chef Pete Ho

Embark on a culinary journey like no other as we dive into the art of Yakitori. This class is your ticket to understanding the secrets behind the craft.

In this immersive experience, you’ll learn the ins and outs of selecting the finest cuts of chicken, get Pete’s tare sauce recipe, and get hands on experience with cutting and skewering the iconic skewer of kashiwa (chicken thigh). Best of all, Pete will grill your skewer for you along with the multi course Yakitori menu him and his team will be serving.

Agenda for our class follows:

Introduction of Yakitori ~ a brief history

Introduction to tools/ Equipments used for Yakitori

Seasonings used for Yakitori
(Salts, oils, tare, sake)

Chicken Butchery

Skewering

Grilling

Yakitori Menu

Appetizer

Ferments & Pickles

Yakitori

Kashiwa (Chicken Thigh)

Dakimi (Skin on breast)

Kata (Shoulder)

Hatsu (Heart)

Zucchini

Tebasaki (mid-wing)

Main

Soboro Gohan (minced chicken rice, charcoal kissed ajitamago)

Dessert

Yakult

Each participant also receives a complementary drink from Cinco Drink Co.

Please be advised the menu contains soy, gluten, traces of nuts, eggs, and dairy. Adjustments and substitutions are kindly declined.

Host or Publisher Kerrisdale Lumber Home