Rocco DiSpirito's Street Meat Japanese Binchotan Edition, as seen on Guy's Ranch Kitchen Season 4.
Recipe courtesy of Rocco DiSpirito

Street Meat Japanese Binchotan Edition

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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.





Special equipment:
a konro grill; binchotan charcoal, twenty-four 14-inch binchotan skewers
  1. For the tare: Prepare and heat a konro grill according to the manufacturer's instructions.
  2. Add the coconut aminos, nectar, lime juice, garlic, ginger, lemongrass and chile to a small saucepan and bring to a boil over medium-high heat. Turn off the heat and let sit in the pan until ready to glaze the skewers.
  3. For the skewers: Skewer each of the ingredients on their own skewers. Grill on all sides over high heat until done, about 10 minutes for the meat, 5 minutes for the fish and vegetables. Glaze each skewer with the tare sauce and serve.