Yakitori Master | Negima momo | Binchotan-charcoal

Yakitori is a simple dish that involves nothing more than skewering meat and grilling it. Precisely because it’s so simple, there’s a great deal of attention paid to grilling techniques and seasoning, and there are no set rules for how it must be done. That said, many Japanese people agree that yakitori grilled over binchōtan charcoal is “delicious!” So, this video explains what makes grilling with binchōtan so special. First, when grilled over binchotan, the surface of the meat tightens and becomes firm, while the center remains juicy and full of meat juices. Second, although the fat dripping onto the charcoal creates a lot of smoke, the yakitori smoked by this smoke takes on a unique aroma that whets the appetite.

Additionally, when Japanese people grill fish or meat over charcoal, they follow the principle of “Toubi no Tuyobi” (a strong fire at a distance). It is said that the best way to achieve the most delicious results is to keep the food at a distance from the coals and cook it using the infrared heat they emit. The method is simple: keep the food away from the coals to prevent burning, and expose it to the heat for an extended period.

In my case, I grill each negima skewer for about 20 minutes.
To ensure the deliciousness and satisfaction of eating yakitori, I make my skewers larger than the standard Japanese size.

Видео Yakitori Master | Negima momo | Binchotan-charcoal канала IZAKAYA HIBACHI | Japanese Cuisine Recipes