🔥 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 of umami, sweetness, and 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 giant steak, but rather **perfectly sliced pieces of meat and skewers that are slowly cooked over the finest charcoal**.

• ✅ 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 thigh, cut into bite-sized pieces
• 2 spring onions, cut into 3 cm long pieces
• 8 bamboo skewers (previously soaked in water)

Yakitori sauce:

• 4 tbsp soy sauce
• 2 tbsp mirin (Japanese rice wine)
• 1 tbsp sake
• 1 tbsp brown sugar
• 1 tsp grated ginger

Preparation:

1. Bring all ingredients for the yakitori sauce to a boil in a small saucepan until it thickens slightly.
2. Alternate chicken pieces and spring onions on the skewers.
3. Bring the grill to medium heat.
4. Grill the skewers for about 10 minutes, brushing them regularly 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), thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic, finely chopped
• 1 tsp ginger, grated
• 1 teaspoon sugar
• 1 tsp rice vinegar
• Sesame seeds & spring onions for garnishing

Preparation:

1. Marinate the Wagyu beef 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 and spring onions.

3. Robatayaki Fish – Grilled over Binchotan charcoal

Ingredients for 4 people:

• 1 whole fish (e.g. sea bream or sea bass)
• 2 tbsp soy sauce
• 1 tsp sea salt
• 1 tsp grated ginger
• 1 tbsp sake
• 1 tsp 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 the Japanese way

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

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