That is the method most often employed by yatai, however, restaurants may use stationary grills and, depending on the situation, higher quality binchōtan charcoal. At home, appliances known as takujō konro (卓上コンロ, “mini griller”) or yakitori-ki (焼き鳥器, “yakitori device”) are used.
What makes a yakitori grill?
Yakitori, from yaki, meaning grilled, and tori, chicken, is a Japanese dish of grilled chicken skewers. To make yakitori, a chef cooks the skewers over a narrow charcoal grill, continuously turning the small pieces of chicken over glowing-hot binchotan (activated white charcoal used primarily for culinary purposes).
Can you use regular charcoal for yakitori grill?
Binchotan is the only traditional choice of charcoal when it comes to Yakitori grilling.
What can you cook on a Konro grill?
Important Information. The Konro performs at it’s very best when used with seafood, thin strips of meat, vegetables or skewers (yakitori / Kushiyaki). It is not advised to use cuts of meat with a high fat content (unless finishing a pre-cooked dish).