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Bincho-Grilled Tuna Tataki Skewers with Yuzu-Kosho Glaze

A sophisticated Japanese tapas featuring premium sashimi-grade tuna flash-seared over high heat. The contrast between the smoky, caramelized exterior and the buttery, rare interior is heightened by a spicy, citrusy yuzu-kosho glaze.
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Prep Time 20 minutes
Cook Time 5 minutes
Skewer Soaking 30 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Appetizer, En-cas, Tapas
Cuisine: Asian, Japanese
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Yuzu-Kosho Glaze
  • 3 tbsp Soy Sauce Shoyu
  • 2 tbsp Mirin Japanese sweet rice wine
  • 1 tbsp Sake Dry cooking sake
  • 1 tsp Yuzu-Kosho Green chili and yuzu paste
  • 1 tsp Honey To balance the acidity
Tuna Skewers
  • 500 g Sashimi-grade Tuna Loin Bluefin or Yellowfin, cut into 3cm cubes
  • 8 units Shishito Peppers Whole
  • 1 tbsp Grapeseed Oil High smoke point
  • 0.5 tsp Maldon Sea Salt For finishing
Garnish
  • 1 tsp Toasted White Sesame Seeds
  • 1 tbsp Micro-Cilantro or Scallions Finely sliced

Equipment

  • 1 Konro Grill or Charcoal BBQ Binchotan charcoal is preferred for authentic flavor.
  • 8 Bamboo Skewers Soaked in water for 30 minutes.
  • 1 Pastry Brush For applying the glaze.

Method
 

Preparation
  1. Soak the bamboo skewers in cold water for at least 30 minutes to prevent burning.
  2. In a small saucepan over medium heat, combine soy sauce, mirin, sake, yuzu-kosho, and honey. Simmer for 3-5 minutes until slightly thickened into a syrupy glaze. Set aside.
  3. Prepare your grill for high-heat direct cooking. If using a Konro grill, ensure the coals are glowing white-hot.
Assembly
  1. Thread the tuna cubes and shishito peppers onto the skewers, alternating them. Lightly brush the tuna and peppers with grapeseed oil.
Grilling
  1. Place the skewers on the grill. Sear the tuna for only 45-60 seconds per side. The goal is a hard sear on the outside while the middle remains raw (tataki style).
  2. During the last 30 seconds of grilling, generously brush the yuzu-kosho glaze over the tuna and peppers, allowing it to caramelize slightly without burning.
Plating
  1. Remove from the grill and place on a serving platter. Sprinkle with Maldon sea salt, toasted sesame seeds, and micro-herbs.
  2. Serve immediately while the exterior is hot and the interior is cool.

Notes

For the best results, use Binchotan charcoal which provides a clean, intense heat that doesn't mask the delicate flavor of the tuna.