Japanese grilling is all about cooking meat on skewers and serving it with lots of veggies, sauces and seasonings. And, when it comes to grilling the Japanese way, aside from the use of high-quality ingredients (food and seasoning-wise), the type of barbecue also plays a huge role. And, one of the most commonly used grills in Japanese cooking is the Konro barbecue. This is a high-heat and clean-burning grill that usually uses the Japanese binchotan (Japanese charcoal hardwood) to cook food, especially meat.
Also known as Hibachi, these grills are known for their rectangular shape and the material they're made of, porous ceramic material – diatomaceous earth, which basically consists of fossilised remains of ancient algae and plankton. Given the fact that these amazing grills are made from porous material, it seems that they are amazing at distributing heat evenly.
These grills are also known for being great heat insulators, and it's said that they can reach temperatures up to 480 °C, ensuring a quick and even grilling while allowing the meat retain its natural juices, flavour and tenderness. Aside from being great for cooking, people and chefs love using them because of their size. They are smaller and portable, making them perfect for outdoor cooking.
Why Choose One?
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| source: chefsarmoury.com |
Well, as you can already imagine, the beauty of having one lies in the fact that Konro barbecue can trap food's moisture even though cooked at a significantly high temperature. This grill is one of the few that allows the food's natural and subtle flavours to shine while having those tasty, mild smoky notes.
Given the fact that meat is cooked on higher temperature, the meat will be cooked fast without drying it, which in fact is the reason for its juiciness. All of these benefits make Konro barbecue the perfect option for cooking fattier meat cuts, however, chefs state that meats like pork belly, and even chicken can also be cooked on it without worrying about drying. According to chefs, the juiciness inside meat cooked on this grill doesn't require the need to use and make any additional or heavy sauces and marinades.
What to Cook On It?
Well, as already stated, it seems that the Konro grill is perfect for cooking fattier types of meat, however, this doesn't mean that you cannot cook some other type of meat or even veggies on it. That being said, this barbecue is great for cooking:
Wagyu Beef
The first thing that needs to be mentioned about this meat is that it's a premium beef popular for its intense marbling and tender, almost buttery texture. When prepared on this high-heat grill, Wagyu meat can literally help you have a real melt-in-the-mouth experience, allowing you to taste its flavour and feel its juiciness.
Yakitori Skewers
This grill is also perfect for preparing the famous grilled chicken skewers that can often be seen in Japanese pubs.
Vegetable BBQ
Vegans and vegetarians would probably love the idea of trying veggie grill prepared on this grill. Vegetables, especially bell peppers, aubergine, courgette, and mushrooms like shiitake and king oyster, are simply amazing when prepared on this high-heat grill. If you are a fan of tofu, you can marinate it and cook it on high heat for a while. One thing's for sure, prepare for having a mind-blowing experience.
Seafood
Aside from wagyu meat, chicken and pork, this grill is also great for preparing seafood. Shrimps and fish of any kind should be the first things on your list to try cooking on this grill, however, this doesn't mean that you can't experiment with some other seafood like octopus, shellfish, sardines, eel, salmon, etc.
An important thing you should know about these Japanese grills is that you cannot use them inside because there's a risk of carbon monoxide poisoning. So, it's better to stay on the safe side of the story and use them outdoors in your backyard, garden or porch. Cleaning it is also an essential part of having a good experience when cooking and eating food prepared on it. In order to clean it after use, you should let the charcoal burn out and cool down completely before removing it. You can always take them out carefully with the help of gloves, tongs and a fireproof container, however, letting them cool down is always a better and safer option. Once the charcoal is out, clean with a clean, damp cloth to remove any ashes, let it dry completely, shut the vents and cover the grill with a lid, and that's it! That's everything you need to do in order to have it ready to use the next time you plan grilling on it. An important thing to know is to never throw water directly onto the charcoal when it's still in the grill, because this sudden change of temperature can actually crack and ruin the grill.
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