Yakitori in Tokyo with binchotan japanese style charcoal 焼き鳥 

Binchotan. Japanese charcoal

@@gonzos427 thankyou. I might have to order some of that.

Sake

White wine

Sake

Dry Rain not sure. Maybe water for the salt to stick better

@@gonzos427 water, to make sure it doesnt burn also to make the salt stick

I guess Osake

It’s sake

林宜淦 手間です

酒

Gaikokujohn on its own it doesn’t but when it juices of the chicken drop on it, it smokes

The binchotan don't smoke, the juice from the meat does!!

Scott Leger hi I think it’s to make the salt stick :)

With that kind of grill, the chicken meat itself isn't touching any metal

it still touches the bars. and wouldnt water prevent it from charring? and more steaming it, making it chewy?? as a chef, i usually pat my proteins dry to get more caramilization.

could it be sake?

It's definitely not sake (since salt-seasoned yakitori, which is half of what he has on the grill, is all about the chicken's natural flavor without any fillers). The way I see it, it sometimes does stick to the bars, which is why in the video, you can see leftover meat debris all over the bars. I haven't tried it yet, but you could probably try experimenting around and see what happens to the meat when you try spraying water on your chicken before grilling. The way I imagine it, it wouldn't make too much of a difference since the amount of water sprayed out of a bottle is usually very little

water

Sake

@@mikechung4886 im getting mixed answers. What is it really

@@manuelmacalinao500 Sake i worked in a yakitori shop and also worked in michelin starred restaurants. Whenever we cooked shioyaki or grilled with salt sake is sprayed. If you are adding tare you wont need to use sake since the flavour will be lost.

@@dancedark712 Is it diluted or regular sake?

Food probably isn't processed the same way as America? You can eat chicken sashimi there (raw or seared raw in middle). I've had 3 times now never got sick.

You bitch