Bincho-Grilled Tuna Tataki Skewers with Yuzu-Kosho Glaze

Elevate your next BBQ with these Bincho-Grilled Tuna Tataki Skewers! Searing premium ahi over white charcoal creates a smoky crust that yields to a buttery, melt-in-your-mouth center. Brushed with a zesty yuzu-kosho glaze, it’s a masterclass in Japanese balance—sweet, salty, and spicy.

Estimated Cost: $$$
Servings: 4
Difficulty: Intermediate
Cook Time: 5 mins
Prep Time: 20 mins

Exquisite Tuna Tataki Skewers grilled to perfection

Our advice

To achieve the perfect tataki, the quality of your heat is just as important as the quality of your fish. We highly recommend using authentic Binchotan charcoal. This Japanese white charcoal burns at an incredibly high temperature without producing smoke or unpleasant odors, allowing the clean, oceanic flavor of the tuna to shine while providing that signature infrared sear.

Chef preparing tuna skewers for the grill

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💡 Pro Tip: Always pat your tuna cubes completely dry with a paper towel before skewering. Any surface moisture will cause the fish to steam rather than sear, preventing that gorgeous crust from forming.

Nutritional Profile (Per Serving)

Calories: 245 kcal [|||||||||| ]
Protein: 32g [|||||||||||||||||| ]
Healthy Fats: 8g [|||||| ]
Carbs: 4g [|| ]

Fire up the grill and savor this exquisite fusion! Each bite of smoky, citrusy tuna is pure culinary bliss. Enjoy!

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Ingredients

1 lb (500g) Sashimi-grade Yellowfin or Bigeye Tuna
2 tbsp Yuzu-Kosho (Japanese chili citrus paste)
3 tbsp Shoyu (Japanese soy sauce)
1 tbsp Mirin
1 tsp Toasted sesame oil
1 tsp Freshly grated ginger
Bamboo skewers (soaked in water for 30 minutes)
Garnish: Toasted white sesame seeds and thinly sliced scallions
High-quality Bincho (white charcoal) for grilling

Assembled ingredients for the yuzu-kosho glaze

The steps

Begin by slicing the chilled sashimi-grade tuna into uniform 1.5-inch cubes. Keeping the fish cold is essential for achieving that perfect tataki contrast between a seared exterior and a raw center.
In a small ceramic bowl, whisk together the yuzu-kosho, soy sauce, mirin, sesame oil, and grated ginger. The result should be a pungent, salty, and citrusy glaze that smells absolutely incredible.
Thread the tuna cubes onto the pre-soaked bamboo skewers. Aim for 3 to 4 pieces per skewer, leaving just a tiny bit of space between them so the heat can circulate and sear the edges properly.
Prepare your Konro grill by igniting the Bincho charcoal. Once the coals are glowing white and emitting an intense, clean heat, you are ready to start the high-speed searing process.
Place the skewers directly over the hottest part of the charcoal. Sear each side for only 30-45 seconds. You want a beautiful char on the outside while keeping the heart of the tuna cool and ruby red.
Using a pastry brush, generously apply the yuzu-kosho glaze to all sides of the tuna during the final moments of grilling. The heat will cause the glaze to bubble and stick to the fish perfectly.
Give the skewers one last quick turn over the Bincho to let the glaze caramelize slightly. The smoke from the charcoal will infuse the glaze with a unique, sophisticated depth of flavor.
Remove the skewers from the grill and let them rest on a wire rack for about one minute. This allows the heat to stabilize without overcooking the delicate, buttery interior of the tuna.

Close-up of the perfectly seared tuna tataki

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Arrange the skewers on a slate platter, drizzling with any remaining glaze. Garnish with vibrant scallions and toasted sesame seeds for a dish that captures the smoky, citrus-infused essence of Japanese street food.