Time: 50 min.
Complexity: easily
Servings: 8

One of the most elegant ways to grill food is over Japanese white oak charcoal, or binchotan. This charcoal burns at extremely high temperatures for hours, infusing food with enhanced flavor and aroma. Yakitori is the most popular and beloved culinary art in Japan. It's typically chicken skewers grilled over this magical white charcoal. This recipe features a wider selection of skewers: beef steak, seafood, mushrooms, and chicken liver. Most importantly, the skewers are grilled on a Japanese ceramic Konro grill, which simultaneously concentrates the heat and significantly increases the cooking time, ensuring unparalleled flavor.

Ingredients:

Tare

• 1 cup coconut sauce (amina) or tamari
• 1 cup coconut nectar or agave syrup
• 60 ml lime juice
• 1 tbsp coarsely chopped garlic
• 1 tbsp crushed and coarsely chopped ginger root
• 1 tbsp. l. coarsely chopped lemongrass
• 0.5 tbsp. chopped Thai chili

Shish kebabs

• 900 g Wagyu ribeye, cut into large cubes
• 900 g chicken liver, cut in half
• 1 tray of hotaru-ika squid
• 900 g fresh bay scallops
• 2 bunches green onions, tops trimmed and cut in half
• 450 gr. fresh chanterelles
• Special equipment: Konro grill; binchotan charcoal, 24 skewers, 35 cm long.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, lime juice, ginger root, lemongrass, scallops, chanterelle mushrooms

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Preparation:

Step 1
• Prepare and preheat your Conro grill according to the manufacturer's instructions.
Step 2
• Tare:
  
  Combine the coconut sauce, nectar, lime juice, garlic, ginger, lemongrass, and chili in a small saucepan and bring to a boil over medium heat. Turn off the heat and leave the sauce in the saucepan on the stovetop.
Step 3
• Shish kebabs:
  
  Thread the ingredients onto individual skewers. Grill on all sides until cooked through, about 10 minutes for meat, 5 minutes for seafood, mushrooms, and onions. Brush each skewer with tare sauce and serve.

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