Best yakitori grill accessories | What to use when you make yakitori

by Joost Nusselder | Updated:  June 28, 2022

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Get a good set of tongs, not too big. I personally chose the Hiash Heavy Duty Stainless Steel Kitchen Tongs that are 9 inches long.

They’re a bit pricier but they’re not going to rust after a few uses like those cheap aluminum ones you find at the supermarket. 

You need tongs when manipulating food on the yakitori grill because the claw offers a good grip and makes turning food around simple and safe while cooking. 

Hiash Heavy Duty Stainless Steel Kitchen Tongs

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The advantage of longer tongs is that you don’t have to put your hands close to the heat source and they’re safer to use. 

They’re just long enough to have a good grip on the meat without getting too close to the heat. The tongs are made of heavy-duty stainless steel and won’t get scorched or damaged when exposed to the hot grill top. 

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Hand fan 

Japanese chefs use a traditional hand fan for blowing the binchotan charcoal. It’s really the simplest way to get the fire going to heat the yakitori grill!

I’ve found a great heat-resistant plastic fan that costs less than $10 dollars. This OFXDD Heat Resistant Flame Fan is quite thick so you can create airflow really quickly.

Also, even though it’s plastic, it’s heat-proof and safe for use near the grill. 

OFXDD Heat Resistant Plastic Barbecue Hand Fan

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Favorite Asian Recipes

With charcoal briquettes, you want to have good ventilation to start them up. So a good hand fan is the cheapest alternative to those more pricey battery-powered fans.

Honestly, you don’t need those for a small yakitori grill. 

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Binchotan charcoal

A real Japanese barbecue involves binchotan charcoal. It’s a premium type of charcoal produced only in Japan.

The best comes from the Kinshu region and it’s quite pricey, but the difference is very notable when compared to regular charcoal. 

IPPINKA Binchotan is Japan’s famous binchotan producer. It’s known as white charcoal and burns much cleaner than regular charcoal. 

IPPINKA Binchotan

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This charcoal is made from burning Ubame Kashi or Ubame Oak at 1,000 degrees. Each piece has a thin log shape as opposed to briquettes.

But the real defining feature that makes it worth the price is the flavor it imparts. Since it’s such pure charcoal, it burns odorless and you get a true smoky wood taste on your meat.

It’s pretty hard to explain, but once you taste it, you’ll realize there’s no bitter aftertaste or weird aroma. 

The good news is that this charcoal is also reusable if you take care of it. So it’s pretty good value for money and if you love real tasty yakiniku, this is the charcoal to choose!

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Also read: This is how you light Japanese charcoal | 3 easy steps and some tips

Saibashi chopsticks

At Japanese restaurants, the chef uses special long wooden chopsticks called saibashi to turn the delicate ingredients on the grill.

Donxote Wooden Saibashi Chopsticks

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Very delicate fish, seafood, or veggies like tomatoes can disintegrate when handled with tongs. So to avoid this issue, use long chopsticks instead!

The Donxote Wooden Saibashi Chopsticks are 16.5 inches long so they’re like tongs and you won’t burn yourself. 

These are made of natural wood and polishes, which make them moisture and heat-resistant. 

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Seasoning shakers for yakitori

If you want to add the seasoning evenly to your chicken, then you need a good seasoning shaker.

You can put salt, pepper, or the famous togarashi spice in it and coat the meat to give it amazing flavor.

You don’t need expensive seasoning shakers and the Winware Stainless Steel Dredges is perfect because it has a handle so it’s easy to hold and refill.

Plus, it’s made of stainless steel so it won’t rust in your pantry and spice rack.

Winware Stainless Steel Dredges

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Don’t forget about liquid seasonings like soy sauce and tare when making yakitori. But for solids, this durable shaker is a nice bargain buy.

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Also, check out our best spatulas for Hibachi and Teppanyaki grills. 

Best yakitori cookbook: The Japanese Grill

Yakitori Cookbook

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For all things Japanese barbeque, Tadashi Ono has the knowledge and recipes you need to know about.

He’s a renowned Japanese chef and his cookbook “The Japanese Grill” teaches you all about how to make the best BBQ dishes!

While the book isn’t completely about yakitori, it does have many yakitori recipes and that’s the main topic of the book. 

You’ll find a nice mix of traditional Japanese recipes and many modern contemporary ingredients, methods, and flavors, all with step-by-step instructions. 

Grilling has been a huge part of Japanese cuisine for many centuries and this book shows you how to use hibachi, yakitori, and konro grills to make succulent meats, seafood, and veggies. Basically, it’s got something for everyone!

“The Japanese Grill” is packed with easy recipes, versatile marinades, and many colorful images.

By following the recipes, you’ll be able to grill amazing steaks, salmon, chicken, whole chickens, and traditional favorites such as yakitori, onigiri, or whole salt-packed fish. Then, you can also learn how to make American BBQ favorites like crispy chicken wings with a Japanese food twist.

There are options for sophisticated entertaining, as well as quick-grilling options for healthy weekday meals. There are also a variety of delicious sides to complement your meals.

Grab your copy here

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.