One of the most elegant ways to charcoal-grill food is on Japanese white oak charcoal, called binchotan. This charcoal adds big flavor and burns at very high temperatures for hours. In Japan, yakitori is a revered form of culinary art. It’s most often served as some form of chicken on a stick, grilled over the magical white oak charcoal made in the Wakayama prefecture of Japan. In this recipe I expanded the selections to include many commonly available meats and fish and most importantly I use a konro grill, a Japanese ceramic grill that both concentrates heat and extends burn time considerably. And, of course, the flavor is unbeatable.
| Level: | Intermediate |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 cup coconut aminos or tamari
- 1 cup coconut nectar or agave nectar
- 2 ounces lime juice
- 1 tablespoon smashed and roughly chopped garlic
- 1 tablespoon smashed and roughly chopped ginger
- 1 tablespoon roughly chopped lemongrass
- 1/2 tablespoon minced Thai bird chile
- 2 pounds wagyu rib eye, preferably Snake River Farms Gold Grade, cut into large dice
- 2 pounds chicken liver, cut in half
- 1 tray firefly squid or hotaru-ika
- 2 pounds fresh bay scallops
- 2 bunches spring onion, tops trimmed and cut in half
- 1 pound fresh chanterelles
Instructions
- For the tare: Prepare and heat a konro grill according to the manufacturer’s instructions.
- Add the coconut aminos, nectar, lime juice, garlic, ginger, lemongrass and chile to a small saucepan and bring to a boil over medium-high heat. Turn off the heat and let sit in the pan until ready to glaze the skewers.
- For the skewers: Skewer each of the ingredients on their own skewers. Grill on all sides over high heat until done, about 10 minutes for the meat, 5 minutes for the fish and vegetables. Glaze each skewer with the tare sauce and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 694 |
| Total Fat | 29 g |
| Saturated Fat | 12 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Sugar | 37 g |
| Protein | 57 g |
| Cholesterol | 520 mg |
| Sodium | 1137 mg |