🔥 BBQ world tour: Japan – precision, perfection & smoky flavors 🇯🇵

In Japan, **grilling is an art form**! Whether over **glowing Binchotan charcoal**, on the **Yakiniku grill** or using the traditional **Robatayaki method** – perfection counts here. Japanese BBQ stands for **high-quality meat, fine skewers and a perfect balance between umami, sweetness & smoke**. Today we're diving into the world of Japanese BBQ! 🔥

🔥 Japanese BBQ – quality, balance & perfect grilling

Unlike in many western countries, Japanese BBQ is **small, precise and minimalistic**. No huge steak, but **perfectly cut pieces of meat and skewers that are slowly cooked over the finest coals**.

• ✅ Yakitori – Japanese chicken skewers with sweet and spicy sauce
• ✅ Wagyu Yakiniku – Thinly sliced ​​Wagyu beef briefly grilled
• ✅ Robatayaki Fish – Fish slow cooked over binchotan charcoal

🔥 3 original recipes for Japanese BBQ

1. Yakitori – Japanese chicken skewers

Ingredients for 4 people:

• 500 g chicken breast or thighs, cut into bite-sized pieces
• 2 spring onions, cut into 3 cm long pieces
• 8 bamboo skewers (previously soaked in water)

Yakitori sauce:

• 4 tablespoons soy sauce
• 2 tablespoons mirin (Japanese rice wine)
• 1 tablespoon sake
• 1 tablespoon brown sugar
• 1 teaspoon grated ginger

Preparation:

1. Bring all ingredients for the yakitori sauce to the boil in a small saucepan until it thickens slightly.
2. Put the chicken pieces and spring onions alternately on the skewers.
3. Bring the grill to medium heat.
4. Grill the skewers for about 10 minutes, regularly brushing them with the yakitori sauce.
5. Garnish with sesame seeds and spring onions and serve.

2. Wagyu Yakiniku – Thinly sliced ​​Wagyu beef

Ingredients for 4 people:

• 400 g Wagyu beef (e.g. ribeye or sirloin), cut into thin slices
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic, finely chopped
• 1 teaspoon ginger, grated
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• sesame seeds & spring onions for garnish

Preparation:

1. Marinate the Wagyu meat with soy sauce, sesame oil, garlic, ginger, sugar & vinegar.
2. Let it steep for at least 30 minutes.
3. Preheat the grill or a hot griddle to very high heat.
4. Grill the thin slices of meat for **5-10 seconds per side** – they should only be lightly seared!
5. Serve with sesame seeds & spring onions.

3. Robatayaki Fish – Grilled over Binchotan Charcoal

Ingredients for 4 people:

• 1 whole fish (e.g. sea bream or sea bass)
• 2 tablespoons soy sauce
• 1 teaspoon sea salt
• 1 teaspoon grated ginger
• 1 tablespoon sake
• 1 teaspoon sesame oil
• 1 lime, in wedges

Preparation:

1. Rub the fish with soy sauce, salt, ginger, sake & sesame oil.
2. Let it steep for at least 30 minutes.
3. Prepare the grill for medium heat (ideally with binchotan charcoal).
4. Place fish on the grill and grill slowly for **15-20 minutes**, turning regularly.
5. Serve with lime wedges.

🔥 Conclusion: BBQ Japanese style

• ✅ Fine cuts & balance: precisely grilled meat & perfect flavors.
• ✅ Quality over quantity: Less is more – the highest quality ingredients count.
• ✅ Traditional grilling: Binchotan charcoal provides a unique taste.

🔥 Fancy a real Japanese BBQ? Then get to the grill! 🔥