Authentic Japanese Yakitori Grilling Recipe with Binchotan White Charcoal 

Yakitori (焼き鳥) is a traditional Japanese grilled chicken skewer dish, famous for its pure flavor, tender juicy meat, and crispy outer skin. The secret to achieving Izakaya restaurant standards is using Binchotan white charcoal—a premium charcoal that burns clean, is smokeless, maintains a high stable temperature (800-1000°C), and emits infrared rays that help the meat cook evenly from the inside out without any burnt odors. 

(Binchotan white charcoal – "the king of charcoals" for yakitori)

Ingredients (for 4-6 people, approximately 20-25 skewers)

• Chicken: 800g-1kg boneless chicken thighs (momo), or a combination of parts: breast, skin, liver, heart, cartilage... Cut into bite-sized pieces (2-3cm).

• Green onions (Tokyo negi or regular green onions): 4-5 stalks, cut into 3-4cm segments.

• Bamboo skewers: Soak in water for 30 minutes to prevent burning.

• Seasoning: Sea salt (shio) or tare sauce (see below).

Tare Sauce (Classic Yakitori Sauce):

• 100ml soy sauce

• 100ml mirin (Japanese sweet wine)

• 100ml sake

• 50ml water

• 2-3 tablespoons brown sugar

Simmer over low heat until reduced by 1/3 (about 15-20 minutes), then let cool.

Step-by-Step Instructions

Preparing the Skewers:

• Skewer chicken and green onions alternately (the most popular negima style).

• Or use chicken meat exclusively (momo). Lightly sprinkle with salt for the shio (salt) style, or leave plain if using tare.

Preparing the Binchotan Charcoal:

• Ignite the charcoal in a chimney starter or directly over gas for about 20-40 minutes until it is glowing red and smokeless.

• Pour the charcoal into a konro grill (rectangular yakitori grill) or hibachi. Let the charcoal stabilize for 5-10 minutes.

• Ideal Temperature: High and even, with no open flames.

Grilling the Yakitori:

• Place the grill grate 3-5cm above the charcoal (closer to sear quickly, further away if slow cooking is needed).

• Shio Style: Simply sprinkle with salt and turn regularly until golden and crispy (8-12 minutes).

• Tare Style: Grill briefly for 2-3 minutes per side, then dip/brush with tare sauce multiple times (3-5 times). Continue turning until the sauce caramelizes into a beautiful glaze and the meat is cooked (total 10-15 minutes).

• Secret: Turn the skewers continuously and avoid flare-ups. The chicken is done when the juices run clear.