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r/yakitori_ya

Image 1 — Getting better on my yakitori grill
Image 2 — Getting better on my yakitori grill
Image 3 — Getting better on my yakitori grill
Image 4 — Getting better on my yakitori grill
Image 5 — Getting better on my yakitori grill
Image 6 — Getting better on my yakitori grill
Image 7 — Getting better on my yakitori grill
Image 8 — Getting better on my yakitori grill
▲ 91 r/yakitori_ya+2 crossposts

Getting better on my yakitori grill

Threw in a couple of negima, and kushiyaki on the KJ jr grill on a hot day. I feel like I'm getting more used to it now. Practice makes perfect

u/Proper_Marionberry29 — 3 days ago
▲ 20 r/yakitori_ya

Was near Motegi at a roadside center, saw a charcoal fish cook

The simply skewered the fish from the mouth to tail. No cleaning, simple salt. Then they stuck the fish around the charcoal. You eat it off the skewer

Not at all yakitori but thought it was interesting. The fish was tasty albeit a bit over salted for my taste. This is apparently a fresh water river fish that is abundant in very clean waters. They were about 6 inches long. I could see doing this in the states with large smelt or medium sardines. Certainly would love to do this with salmon but would probably take a bit to work out.

The rig is just an iron bowl, filled with coarse sand, the charcoal set in the middle. I have seen pictures of cooking setups like this where they use binchotan stacked vertically to radiate the heat out to chicken or beef skewers...

Thought I would share with the _ya...

u/Brodiesattva — 5 days ago
▲ 38 r/yakitori_ya

I was afraid of the fish breaking so I went a little overkill with the number of skewers 😅

Technically yakisakana? Don’t sue me 🫣

u/Rggity — 9 days ago