Mains· Chef Kenji
Robatayaki Skewers
Ingredients grilled slowly over live binchotan charcoal on long cedar paddles — the ancient robata method that defines VELVET's cooking philosophy.
Method
- 1
Light the binchotan 45–60 minutes ahead. Binchotan must glow cherry-red with no visible flame before cooking begins.
- 2
Thread chicken and vegetables onto soaked cedar skewers, alternating proteins and vegetables.
- 3
Season with sea salt. Place skewers on the robata grill rack, 20–25cm above the coals.
- 4
Grill chicken 5–6 minutes, rotating every 90 seconds for even colour. The low, radiant heat should render fat without charring.
- 5
Brush with tare glaze during the last 2 minutes, allowing it to caramelise and create a lacquered finish.
- 6
Grill vegetables 3–4 minutes until slightly charred and tender. Season with togarashi.
- 7
Serve directly on the cedar skewers with lemon wedges and a small dish of extra tare for dipping.
“Every dish tells a story. This recipe captures the essence of what we do at VELVET — honouring tradition while embracing the unexpected.”
