Getting ready for a Yakitori party for next weekend and decided to use some binchotan and eat the fish from skewers
Skin is scored then the fish is cut into 3” chunks and skewered. Poured hot oil over the fish to improve texture and help crisp the skin. Finished on the grill for about 3-1/2 minutes between both sides.
Served with soba noodles in a light dashi and a couple pickles.
by Abobalob
AloJapan.com