Yakitori

Yakitori (Japanese: 焼き鳥^?, lit. grilled chicken) is a Japanese type of skewered chicken.

The preparation of Yakitori involves skewering the meat with kushi (串^?), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.

As they are designed for convenience and portability, yakitori are typically cooked using methods that come step by step.

Traditionally, it was accomplished by using portable charcoal grills. That is the method most often employed by yatai, however, restaurants may use stationary grills, and depending on the situation, higher l-quality binchōtan charcoal.

For home use, various appliances known as takujō konro (卓上コンロ, "mini griller") or yakitori-ki (焼き鳥器, "Yakitori device") are used. Yakitori-ki are small electrical appliances which use a heating element similar to that of a broiler or toaster to cook the food placed on top.

In order to facilitate even cooking, the meat is cut into small, roughly uniform shapes and then skewered with kushi; after which the yakitori are seasoned and cooked. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor. This allows for the ingredients to cook quickly while imparting a crunchy texture to the skin. While gas and electric heat sources can be used, they do not develop the same aromas or textures as charcoal-cooked yakitori.

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Wikipedia