Original Japanese BBQ – Konro Grill and Binchotan

Japanese cuisine is increasingly expanding to the western world. Not only the individual dishes enjoy one increasing popularity , but also the preparation methods. This also includes the different types of grill. Especially the small and large table grills like the Japanese Konro grill are fascinating.

How does the Konro Grill work?

TheJapanese Konro Grill https://konro.nl/collections/konro-grill/products/konro-grill-diatomite-54x23x20cm is characterized by being free slim shape . Due to the fairly cubic structure, it fits perfectly on a long table are placed. The little vsquare grills https://konro.nl/collections/konro-grill/products/konro-grill-with-net-and-base-18-5x14x11-5cm are more for single guests. The special shape and the material used ensure long barbecue fun with a constant heat output . Everything you need to know about the Japanese Konro Grill, you will learn here!

Origin, material and manufacture - unmistakable craftsmanship from Japan.

A traditional konro grill consists of diatoms . For millions of years these could move under the pressure of the sea Suzu are compressed into one compressed thermal insulation brick . The basis for the algae growth was the mineral-rich water that had been enriched by volcanic activities. The environment was very favorable for algae growth, so there was a huge as well formidable growth of the algae took place. The large number of algae depleted nutrient stores and limited the light supply in the former lake. Since no photosynthesis took place, a large number of algae died. The remains sank to the ocean floor, where they either provided food for new generations of the diatoms or formed part of the vast diatom layer which it is in the current Sea of Japan. This resulted in so-called diatomaceous earth . The earth is very in extraction porous , but at the same time has one low density . As a result, the material develops spongy properties and has it excellent insulating properties . It is also heat resistant even at extremely high temperatures. So it has all the properties that alight table grill https://www.theorientalshop.eu/product/konro-grill-with-mesh-28-x-11-cm/ must have!

Suzu is in the Japan's Ishikawa Prefecture on the peninsula of Noto , making it ideal for the breakdown of diatoms - and, of course, for the construction of the Japanese Konro grilles . It fossil rock is particularly light and can therefore be easily transported. Plus, it fits so perfectly in the middle of a table! In Suzu, the diatomite is mainly used for making grids , heat resistant brick , but also filters . The Japanese city is just about the capital of diatoms and its processing. The deposits are estimated to be about 5.1 billion cubic meters.

The locations of the occurrence of diatomaceous earth are not determined by scientific measurements and soil samples, but quite traditionally by oral traditions of the elders of this industry. What used to be one thriving industry used to be, is now only operated by larger companies. That is why modern mining companies rely on the statements of only a few elders. Dismantling can be extremely difficult because the passages are very small and narrow. The experienced miners must chisel or etch the stone very precisely using a grid pattern. Once the block has left the mine, it becomes depressurized baked directly in the potter's kiln . The lack of a pressing process makes the diatoms produced in Suzu unique .

It Japanese craftsmanship comes into its own in the manufacture of the grilles. These are supplied with the hand made and therefore constantly checked for their excellent quality . The high-quality workmanship guarantees lifetime pleasure from the Konro grill. The assembled diatom stones are held together by mortar or by stringing them together precisely according to the highest level of construction . The diatoms are resistant to combustion after combustion temperatures up to 1,000CC . Due to the great heat, dripping meat juices cannot simply extinguish the embers. For an excellent barbecue experience, we therefore highly recommend special charcoal .

How to properly use the Japanese Konro grill

To get the most out of your Konro table grill you need a few lines consider. Because otherwise the fun won't last long:

• Do not heat the charcoal directly in the grill.
• Always place the correct grill rack on the Konro grill
• Let the table grill cool down completely before cleaning it
• Do not use water to clean the Konro grill. Otherwise, the porous material will absorb the water and if you pour glowing coals into it, the grill will be destroyed.
• Do not use other liquids for cleaning
• Remove ash and dust with a brush
• Before using the Konro grill again, it must be completely dry.
• Only use the grill in well-ventilated areas - otherwise there is a risk of carbon monoxide poisoning

Binchotan charcoal - an incredibly special charcoal

Anyone who has already gained some experience with grilling meat, fish and vegetables knows that charcoal is not just charcoal. Since we have the p ash for cooking and already know the accompanying wealth of ideas from Japanese cuisine, it is only logical that only an incredibly special charcoal is used here: the Kinshu Binchotan charcoal https://www.theoryntalshop.eu/product/binchotan-charcoal-from-japan -12kg/.

Origin

According to tradition, the manufacture of the Binchotan , or Binchōzumi , back to it end of the 17th century . In the Japanese prefecture of Wakayama, more precisely in the city Tanabe , would the craftsman Bichū-ya Chōzaemon having made the "white charcoal" for the first time. The first charcoal is said to have been made from the Ubame oak , which is still used today. Since Binchotan is not only produced in Japan, but also in Indonesia and Vietnam, the Japanese original has the name Kishū bincho-tan got. This guarantees that the charcoal actually comes from the prefecture Wakayama - Kishū is the old name for Wakayama. The Asian holm oak is a hardwood with a good bulk density once the dry moisture has developed, i.e. when the wood is dry it has a high density and therefore a good calorific value. Ideal conditions for a coal die four or five hours maintain constant heat for a long time! Unfortunately, tree species with a high density , like the Japanese oak, take a little longer to grow as they tend to do so very slowly.

Therefore, the oaks are not felled completely, but only the suitable branches are harvested. Charcoal is also particularly time-consuming here. Therefore, Japanese white charcoal is more expensive than comparable charcoal from Indonesia or Vietnam. In addition, it is more difficult to cultivate and the profession of charcoal burner is disappearing Binchotan practiced less and less because it is becoming less and less attractive.

Manufacture and characteristics

Since the hardwood of the oak is already particularly hard, the final product, the Binchotan, is also refined into one of the hardest charcoals. Is becoming charred at about 1000CC , so that the coals burn well later even at low temperatures with a constant glow. Due to the different temperature stages of simmering, it is possible to burn all flammable and non-flammable gases - which cause a bad and poisonous taste - to burn out. At the same time, the density of the coal increases. As a result, they burn longer and more evenly - and are perfect for grilling on the Konro grill!

The most remarkable thing about this charcoal is probably the almost odorless combustion . This means that dishes such as eel or chicken can be prepared on the grill, whose exceptionally fine aroma is not smoked too much. If fat from the meat drips onto the charcoal, it will not burn immediately. A small, slightly smoky cloud with the flavors of the fat , which is the grilled food finely perfumed when it takes off. It odorless grilling also has the advantage that the guests are not also smoked when they grill together. Thanks to all these extraordinary properties, it is not surprising that the Binchotan is very popular in Japan. Grilling is known as one of the healthiest ways to cook - as long as nothing burns! So it is particularly popular in Japanese cuisine. Binchotan is particularly suitable for the v different types of grills :

• Yakitori - traditional chicken skewers
• Unagi - traditional multi-grill preparation of the eel
• Robatayaki-. Grilling on a communal called Irori the sunken n cooker'.
• Yakiniku - special way of grilling meat
• Konro grill

The burning time of 4 - 5 hours is ideal for exuberant barbecue fun! Binchotan also produces far-infrared rays during grilling - these ensure a special heat transport. Infrared heat is particularly suitable for maintaining a constant temperature - which is why it is also used to treat people with muscle tension. In addition, the long grilling process is ideal for groups - not only because of the extraordinary culinary experience - a real haute cuisine experience with a haute cuisine product!

The Kishū binchō-tan is a very exquisite product, so we recommend that beginners first familiarize themselves with Binchotan https://konro.nl/collections/charcoal/products/binchotan-charcoal-kishu-white-hanmaru-japan-6-15cm-15kg made of Indonesian eucalyptus and teak wood. These two types of charcoal have a shorter burning time of 2 - 4 hours , but are also cheaper. They are therefore better suited to try out a bit first. This oneIndonesian charcoal https://konro.nl/collections/charcoal/products/binchotan-oga-charcoal-compressed-indonesia-18-25cm-10kg-16254 can also score points with the properties of the original white charcoal:

• Low moisture content
• Long burning time
• Constant heat development
• Little to no smoke development
• Little to no flying sparks
• Odorless combustion

There are two different variants: hardwood or briquettes , pressed from sawdust. Compared to the other variants, the briquettes have a relatively short burning time of 2 to 3 hours. In addition, they do not glow as hot as the hardwood logs. However, depending on the food to be grilled on the Konro grill, they are a good alternative.

The perfect barbecue result - unity of Japanese Konro grill and Binchotan

For the perfect result, Konro Grill and Binchotan must come together. This already starts with lighting the white charcoal.

1. The most environmentally friendly way to do this is with a cast iron pan, https://konro.nl/collections/tools/products/binchotan-starter-removable-handle-20x15-cm, which is well ventilated at the bottom. It can simply be heated on a small hotplate with an open flame - of course only under constant supervision! How to tell if the Japanese Binchotan coals are at the right temperature - they glow deep red and have white fur! But that also requires a little patience. The coals should glow evenly. If it is not really hot, the grilling result will deteriorate and the taste of the grilled ingredients will suffer. Moreover, more of the precious coal is then needed.

If you are using what is called a charcoal chimney, make sure it has a spark protection - otherwise you could burn yourself.

Remark : Because not all gases can escape 100% during the coal process, they are firmly trapped in the charcoal. When ignited, this can suddenly escape - then the coals can jump out of the ignition barrel. Therefore, keep a reasonable distance and do not lean over the charcoal while lighting and waiting.

Tip : Do not use synthetic grill lighters. Otherwise, toxic fumes and ash will form, which will then end up on the grilled food.

1. Now the coals can be placed in the Konro grill. Metal pliers are best suited for this https://www.theoryntalshop.eu/product/metal-iron-pliers-45cm/. Because the coals have to be stacked with two to three layers. This way an optimal heat distribution and thus an excellent barbecue result can be achieved. Under no circumstances should the coals simply be thrown into the grate - this can lead to serious accidents and arcing.
2. The grate should only be filled as far as grilling, i.e. if only half the grate is used, only half the cabbage may also be used. This is both economical and environmentally friendly.
3. When you've really eaten your fill, all you'll end up with is ashes Well, with high-quality Kishū Binchotan there should be almost no ashes left! However, if you still have glowing coals, there are again two options. The easiest way is to "smother" the embers in a cast iron charcoal fire extinguisher. https://konro.nl/collections/tools/products/cast-iron-charcoal-extinguisher-23x18-cm If you extinguish the coal in this way, the pieces that have not yet burned can be used again. You can also use pliers for this. If you want to completely remove the coals with ash, you can easily do this with a small https://konro.nl/collections/tools/products/kitchen-iron-mini-shovel-for-grill-konro-44cmm
4. When the grid has cooled down, it can be cleaned with a brush. In any case, water should be avoided, otherwise the grill will be permanently damaged. Therefore, the grill should also be protected from rain and should not be stored outdoors. The grid can also be cleaned with a brush. The heat-resistant wooden base https://www.theorientalshop.eu/product/wooden-grill-without-mesh-59-x-28-x-2-5-cm/, on which the barbecue stands, must also be cleaned.

NB: Cleaning should only be carried out when the grill and accessories have cooled down. Otherwise you risk getting burned!



The grilled food

Almost anything your heart desires is possible on the Japanese Konro Grill. From meat to fish to vegetables or even fruit, almost everything can be grilled. This is traditionally done in Japanese with the chicken skewers such as the yakitori or Western style with a sausage. Let your creativity run wild! The treats taste best in small but many portions. Then you can eat a little bit of everything. However, with the larger gills you can safely put a large steak on the grill.

What we like to grill

We from the Orient Shop love to grill - especially after work. Because what better way to end work than with a delicious Japanese beerhttps://www.theorientalshop.eu/product-categorie/japanese-food/asian-beers-japanese-food/ in one hand and a juicy yakitori skewer in the other. But green asparagus wrapped in bacon also makes our mouth water..

The chicken skewers can be prepared quickly and easily and are also quickly cooked on the grill:

Ingredients for 4 servings:

• 750 g chicken fillet in pieces
• 2 leek sticks (white parts only)
• Wooden skewers with flat handles

• 7 cloves of garlic
• 35 ginger (fresh)
• 7 tbsp brown sugar
• 7 tbsp mirin
• 7 tbsp sakehttps://www.theoryintalshop.eu/product/classic-brown-720ml/,
• 7 tbsp soy saucehttps://www.theorientalshop.eu/product/soysaus-kikkoman-250ml/
• 3 tbsp sesame oil

Preparation

1. The sauce

Peel for the wheat sauce the garlic, press it a little and then chop very finely. Peel the ginger with a teaspoon and also chop very finely. Puree the liquid ingredients together with the sugar, ginger and garlic until smooth. Bring the mixture to a boil over medium heat, then immediately remove from heat and set aside. Once the sauce has cooled, it is best to put it in a nice sauce pothttps://www.theorientalshop.eu/product/dark-blue-soy-sauce/ because the meat is not marinated before grilling, but is drizzled with the sauce after grilling or dipped directly in it.

NB: If there is no hand blender, the ingredients can still be cooked as above. The ginger should then also be lightly pressed. Once the sauce has cooled, it can be passed through a fine sieve or a passing cloth.

Tip: The sauce tastes best if left to steep overnight.

2. The skewers

The fillet should be cut into bite-sized pieces that are not too heavy for the skewers. In addition, they must be evenly thick, otherwise one part will not be cooked in time, while the other - now could be slightly charred.

The wooden skewers should be soaked in water for at least 20 to 30 minutes or they will burn on the grill.

The leeks are cut into slices 1.5 to 2 cm wide. Make sure the rings remain intact and do not fall apart.

You can now alternate meat and vegetables on the skewer as desired.

3. The hot phase

Now it's time for the grill! Just place the skewers on the grill and wait for it to smell delicious! And then garnish with the delicious Tare sauce - and pop right into the mouth.

Tip : If you want to experience the pure grill and meat taste, you can simply sprinkle a few flakes of coarse sea salt on the skewer instead of the tare sauce.

We are absolutely thrilled with these small and large artisanal works - because Konro Grill not only convinces with function and form. It also guarantees cozy summer evenings with friends. You can also spend romantic evenings for two on a mild summer evening with a delicious dinner. What are you waiting for?