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Grilled whelks | fresh mayonnaise | parsley

4 persons | Shichirin, Fish and shellfish | Fish | Main dish

Prep time
15 MIN
Cook time
40 MIN
Total time
55 MIN

Prep time

  • Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it get to temperature well. When the Shichirin is up to temperature, place the Yakitori bars.


  • For the fresh mayonnaise, put 2 egg yolks in a bowl with the mustard and vinegar and mix well with a whisk, now stir little by little the oil into the yolks until you get a firm mayonnaise. Season with salt and pepper and add finely chopped parsley. 
  • Prepare the broth. First carefully rinse the whelks under running water to remove all sand and dirt. Add the whelks to the stock and bring everything to a boil. Once the boiling point is reached, continue simmering the whelks on a low heat until cooked (about 15 to 20 minutes in total). Let them cool in the cooking liquid. 
  • Remove the whelks from the shell with a tweezer and skewer them per 3 with 2 skewers. Grill them over the hot Binchotan until they start to colour.
  • Serve the whelks with the parsley mayonnaise.


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  • 400 g whelks 
  • 500 ml EldurApi 43 Fish Stock

Parsley mayonnaise

  • 2 egg yolks 
  • 1 tbsp mustard
  • 2 tbsp white wine vinegar
  • 300 ml corn oil
  • 1 bunch of parsley
  • YAKINIKU Szechuan Pepper
  • YAKINIKU Japanese Smoked Salt


  • Binchotan
  • whisk
  • Yakitori bars
  • BBQ skewers
  • tweezer

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