Street Meat Japanese Binchotan Edition

Name: Street Meat Japanese Binchotan Edition
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Cuisine: asian
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

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Level: Intermediate

Total: 50 min
Active: 40 min

Yield: 8 servings

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.