SkewersYakitori Over Binchotan
Small skewers, a narrow bed of coals and no lid. Yakitori is charcoal cooking reduced to its essentials, which is exactly why the fuel matters so much.
FilletsSeared Tuna Steak on Charcoal
Tuna is a steak that happens to come from the sea. Treat it like one: a fierce fire, ninety seconds a side, and a raw ruby centre.
Japanese grilling is built around binchotan, a white charcoal fired until it rings like stone, producing almost no smoke or flame and hours of even radiant heat. The konro grill is shaped specifically for it: long, narrow and shallow.
The technique is constant attention rather than fire management. Skewers turn every twenty to thirty seconds, and sweet tare glaze goes on only in the final minutes because the sugar burns.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Yakitori Over Binchotan | Direct heat | 230 to 290°C (450 to 550°F) | 15 min | 75°C (165°F) |
| Seared Tuna Steak on Charcoal | Direct heat | 290°C (550°F) and above | 3 min | 45°C (110°F) |
Techniques used
Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks.