Unlike traditional American grills, Japanese konro grills are small and portable, and can be used anywhere from tabletops to campsites. These small ceramic grills are traditionally used to grill and barbecue meats and vegetables. Because of their compact size, even people with little space to cook can enjoy fresh grilled fare with a konro grill.
What to Cook
Anything you can grill on a traditional grill can also be grilled on a konro grill. For more traditional fare, try grilling chicken, beef or shrimp skewers with a garlic soy marinade. For a vegetarian option, try grilling Japanese eggplant slices or portobello mushrooms. If you need further inspiration, seek out cookbooks with Japanese grilling recipes.
Starting the Fire
To start a fire in your konro grill, cover the bottom of the grill with one layer of charcoal. Binchotan, also known as Japanese white charcoal, is traditionally used with Konro grills, although you can use other varieties of charcoal if you wish. Use either liquid fuel or a solid fuel packet to light the fire, then make a mound of charcoal around the fire. Use metal tongs to move around the charcoal. After the coals start to glow, spread them evenly on the bottom of the grill. Use the grill's sliding air window to regulate the intensity of the fire. Open the window to increase airflow and make the fire hotter, and slide the window closed to decrease the strength of the fire.
Grilling
Like traditional grills, konro grills come with a metal screen or grate that sits over the charcoal. To prevent sticking, brush a layer of oil over the grate before placing meat or vegetables. Turn the food frequently while grilling, and apply more marinade halfway through the grilling process to caramelize the marinade. To cook skewers without burning the bamboo, place a folded sheet of aluminum foil over half of the grate and place the ends of the skewers on the foil.
Further Advice
Place your konro grill on a board or other fire-resistant surface to prevent scorching. Never place the grill on top of mats, towels or other flammable surfaces, because the base of the grill becomes very hot while in use. After you're done grilling, allow the coals to cool before removing them, and never pour water directly into the grill. To clean the grill after cooking, simply wipe it down with a wet rag.
Member Comments