Yakitori negima over Dragon Fire Bamboo
Chicken thigh, scallion, a soy-mirin tare and a row of clean, radiant heat. Yakitori is simple food that depends completely on the fire, which is why bamboo charcoal logs were made for it.
One tight row of logs. Skewers across, close to the heat.
Lay the lit logs end to end down the konro in a single row, flat faces touching, and bridge the skewers across the walls so the meat sits about 3 inches above the coals. One Costco reviewer found about six logs fed eight hungry guests.
- T−35mLight
- T−15mTare ready
- T0Skewers on
- T+7mGlaze
- T+10mServe
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01Food
Make the tare
Combine the soy sauce, mirin, sake and sugar in a small pot. Simmer gently for 15–20 minutes until reduced by about a third and lightly syrupy. Let it cool a little, then pour it into a tall jar so you can dip whole skewers.
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02Fire
Light six logs
Stand six Dragon Fire Bamboo logs loosely in the chimney over one natural firestarter. No lighter fluid. Leave it until the top logs are grey at the edges.
Why CHARBLOXBamboo carbonizes harder and cleaner than lump. Once it is lit it gives high radiant heat with almost no smoke, so the glaze tastes of chicken and tare, nothing else. Start it about 35 minutes before you grill.
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03Food
Cut and skewer
Cut the chicken into 1-inch pieces and the scallions into 1-inch lengths. Thread four pieces of chicken alternating with three of scallion, pressed snugly together, leaving an inch bare at the handle. Keep the pieces the same size so every skewer cooks at the same rate.
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04Fire
Build one tight row
Pour the logs into the konro and nest them end to end in a single row, flat faces touching. Set the skewers across the walls, about 3 inches above the logs, handles hanging off the edge.
Why CHARBLOXEvery CHARBLOX log is the same size and density, so the row burns evenly from one end to the other. Every skewer on the grill cooks at the same pace: no hot corner, no cold end.
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05Food
Grill, turning often
Season the skewers lightly with salt and lay them over the heat. Turn them every minute or so. Fan the logs for more heat and stop fanning for less. Cook for 8–10 minutes in total.
Why CHARBLOXControl the heat with airflow, not more fuel. And with near no smoke or sparks once the bed is lit, nothing settles on the food while you work.
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06Food
Glaze with tare
In the last 3 minutes, dip each skewer in the tare and return it to the heat for 30–45 seconds a side. Repeat two or three times until lacquered. Chicken is safe at 165°F; thigh is at its best around 175°F.
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07Food
Serve straight off the grill
Dust with shichimi and serve right away. Put the next round on as the first comes off.
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08Fire
Save the rest
Lift the unburned logs into an airtight metal can with tongs and close the lid. They go out and keep their shape.
Why CHARBLOXCHARBLOX is reusable. Partly burned logs light faster than new ones, so tonight’s leftovers start the next fire.
| Cut | Safe at | Best at |
|---|---|---|
| Chicken thigh | 165°F | 175–180°F |
“Perfect for yakitori style barbecue. It creates a slow burn, and cooks to perfect tenderness. Around 6 pieces was good for eight hungry guests.”
Glenn, verified purchaser, Costco
- Skin-on thigh gives the best result. Ask the butcher to bone it out for you.
- Prefer shio (salt) style? Skip the tare, season with salt only and finish with a squeeze of lemon.
- No konro? Set two rows of bricks on a kettle’s charcoal grate with the logs between them, and rest the skewers on the bricks.
The fuel is part of the recipe.
Bamboo carbonizes hard and clean: high radiant heat and almost no smoke once lit.
Uniform logs burn evenly from one end of the konro to the other.
It behaves like Japanese white charcoal at a fraction of the price.
Put out what is left in an airtight can; it lights first next time.
CHARBLOX Dragon Fire Bamboo ships in boxes from Los Angeles.
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