Sake-Mirin Spray

Bincho charcoal creates less dust than conventional barbecue coals, and I like to use a sake-mirin spray to control the flames and add moisture and flavour to the food, particularly to protein-based dishes which have not been marinated. It also builds up the sweetness and crispiness of the food. I use a simple recipe of 100ml (scant ½ cup) each of cooking sake and mirin, and 300ml (1¼ cups) water in a spray bottle (do not recycle a cleaning bottle, but invest in a food-only spray bottle).