- Welcome to the beach!
Right now, we're gonna make an irori,
which is a Japanese sand-and-skewer concoction
used for cooking using an aluminum pan.
So, why am I doing this?
Well, there's one reason in particular is that
we recently released a video in Japan
from a restaurant called Yanagiya.
And, it was so beautiful, the way he was working
the skewers with the sand and the charcoal.
And, I was like, "I wanna do that."
But, why am I choosing to do that at the beach?
Well, this beach in particular does allow you
to have open flame, but only if it's contained in
a metal vessel.
If I can use a metal vessel, fill it with sand
that's already on the beach, then I got a tabletop irori
for a nice little skewer at the end of the day.
Like, right now, we're at the end of our beach day.
It got dark.
Clouds are coming in.
The tide's coming in.
It got a little cooler, right?
I got my hoodie on.
So like, why not have a nice little tabletop fire
with some warm skewers to kinda finish the day?
And, that's what we're gonna do.
So, come on.
Take a walk with me.
We're gonna use this beach to make our thing.
The tide's coming in.
I got a little bit of wet sand here
and I wanna use this wet sand to fill up my bin here.
Now, I know you're already thinking of sanitary reasons
and stuff like that.
The food is never gonna come in contact with this.
I'll make it a little bit more stable,
but also the skewers in wet sand versus dry sand.
Dry sand is a little bit more pliable.
Wet sand, I can really pack in really hard
and it'll hold those skewers up.
And I'm gonna bring it back to the table.
I'm gonna pack this in.
Now, I am gonna light charcoal on this.
So, to do that, I'm gonna make a little patch,
right here in the center, of dry sand.
I don't want the wetness to affect the charcoal.
So, I have a little bit more space here than I do here.
This is gonna allow me to keep things
at a lower temperature, that cook
at a lower temperature here and things that need
to be cooked at a higher temperature here.
I have these skewers that I can now put in this sand
and angle just like so and they're gonna hold
over this open flame.
So, I'm gonna stack my charcoal in the center here.
I know this isn't Japanese charcoal, the bincho-tan.
But, we're just making do.
Now, I'm just gonna light this charcoal up.
I'm gonna let this come up a little bit.
It's a little windy, so I may have to come
and gas this a couple more times.
But, I'm gonna let these coals turn nice and gray
and while that's happening,
while I'm waiting for this to happen,
I'm gonna build my skewers.
You all are very skilled at this sort of thing.
You're here.
You're watching Eater videos.
You probably know how to cook.
I just got beef cubes here, just some sirloin.
About a two-inch cut on some scallions
that I'm just gonna stack right in between.
I just have a little teriyaki that I'm gonna put on it.
Obviously, you know, do you.
If you wanna sit them in a marinade bag
while you bring them to the beach,
put it in your cooler, you know.
You can have this marinating all day, if you want.
Shrimp, same thing.
I'll just lay that down.
And this is just gonna get a little olive oil
across the whole thing.
And then, salt over everybody.
Everybody gets a little pepper.
My charcoal is, ooh, ooh,
giving off a lot of heat here.
This section right here is a lot closer to the coals,
which means that I'll get a lot higher heat.
This stuff over here is a little bit farther away,
so I'm gonna get a little bit of lower heat.
Now, the shrimp, the reason I wanted to do that,
cooks at a much lower heat.
So, what I'm gonna do, is I'm gonna put the shrimp there.
And then, the beef is gonna go in one
of the higher-heat zones: here and here.
Higher heat on beef.
Lower heat on the shrimp.
You may be thinking,
"Oh, my God. They're all gonna tip over."
But, wet sand is actually lodging these things together,
so these sticks will hold.
We're getting some good color,
so what you wanna do is make sure that you rotate them.
If you can see, I'm kinda angling the beef here.
If you go straight up, there's gonna be a lot more heat
at the bottom of the skewer than at the top of the skewer.
So, what you want to do is angle it a little bit,
so this is closer to the heat.
This is a little farther away, so what that angling is,
is actually evening out the heat.
We let this cook down.
We've been rotating these skewers.
Some are gonna finish faster than the others,
but the point is, you can sit down.
You can look at this.
You can pick one of these up when it's ready.
So, you get that charcoal.
You get the outside wood taste.
This is beautiful.
It feels like a special moment.
It's so easy to do.
That's a Japanese irori grill
outside on the beach.
(upbeat music)
For more videos like this, click here.
We're gonna make Frose at the beach
with no machinery whatsoever,
capitalizing on old-school ice creams called the endo.