The essence of Japanese grilling: skewered chicken, meticulously butchered into specific cuts, grilled over binchotan charcoal for extreme, clean heat that crisps the exterior while locking in the juices.
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Butchery. Cut the chicken thighs with exacting precision so all pieces are uniform, ensuring even cooking. Alternate meat and negi on bamboo skewers.
The Fire. Prepare a binchotan charcoal . The coals must be white-hot but producing no flames, emitting pure infrared heat.
The . Place the skewers over the heat. Rotate frequently, allowing the rendering fat to drop and , flavoring the meat without causing flare-ups.
The Glaze. For tare-flavored skewers, dip them into the thick tare sauce when they are 80% cooked, then return to the to caramelize the sugars.
The Finish. Serve immediately, straight from the , sprinkled lightly with shichimi togarashi or salt depending on the cut.
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