What You Need to Know
Involves Maillard reactions (150-180°C) and pyrolysis of chicken fats dripping onto binchotan (white oak charcoal burning at 800-1000°C). Key compounds include glutamates from meat and inosinic acid from cartilage. Skewering technique (hoso-gushi vs. hegi-gushi) alters heat penetration.
Achieves crisp skin with juicy interior through precise distance (5-8cm) from coals. Traditional tare basting (soy-mirin-sake-sugar) builds layered umami. Specialty cuts like tsukune (ground meat) rely on collagen breakdown at 60-70°C internal temp.
Key Parameters
Temperature
°C - °C
Time
2-3 minutes (flip every 30s)
90 seconds (lean cuts) - 5 minutes (bone-in)
Equipment
Shichirin (ceramic grill)Hashioki (skewer rest)Uchiwa (fan for oxygen control)
Steps
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The Science
Primary Reaction
Maillard reaction + fat pyrolysis