you asked: what is a yakitori grill called?
A yakitori grill, used for cooking bite-sized chicken skewers over glowing charcoal, holds a special place in Japanese cuisine. This versatile grilling apparatus, known informally as a yakitori-ya, is typically designed with a rectangular shape and a metal grill grate suspended above a charcoal basin. The heat source provides an even distribution of heat, allowing the skewers to cook thoroughly while infusing them with a smoky flavor. Yakitori grills are often used in street food stalls, restaurants, and even homes, bringing a touch of culinary tradition to any gathering.
what makes a yakitori grill?
A yakitori grill is a specialized cooking appliance designed for grilling yakitori, traditional Japanese skewers made with various types of meat, vegetables, or seafood. It typically consists of a long, rectangular trough-shaped grill filled with charcoal or binchotan, a type of high-quality Japanese charcoal. The grill may be portable or built-in, depending on its intended use and location. The unique design of a yakitori grill allows for controlled heat distribution, ensuring that the skewers cook evenly and quickly. The grill’s compact size and portability make it suitable for both indoor and outdoor cooking, providing a convenient and versatile option for preparing yakitori.
can you use regular charcoal for yakitori grill?
Regular charcoal can be used for a yakitori grill, but it’s important to choose the right type and to use it properly. Hardwood charcoal, such as oak or maple, is the best choice for yakitori because it burns hotter and cleaner than softwood charcoal. It’s also important to use a small amount of charcoal, as too much can cause the food to cook too quickly on the outside and remain raw on the inside. To use regular charcoal for a yakitori grill, start by lighting a small amount of charcoal in a chimney starter. Once the charcoal is hot, spread it out in a thin layer on the bottom of the grill. Place the yakitori skewers on the grill and cook over medium heat, turning occasionally, until the chicken is cooked through and the skin is slightly charred.