If you love grilled vegetables, you’re going to love Japanese grilled vegetable yakitori.
Prep Time45 minutesmins
Cook Time15 minutesmins
Course: Main Course
Cuisine: Japanese
Keyword: yakitori
Servings: 4
Calories: 28kcal
Ingredients
1Japanese eggplant
1zucchini
2king oyster mushrooms
1bell pepper
24shishito peppers
24cherry tomatoes
1red onion
8spearsasparagus
Tare
1/2cupsoy sauce
1/2cupmirin
1/4cupsake
2tbspsugar
4green onionswhites only
1clovegarlic
1sliceginger
Instructions
In a very small pot, combine the soy sauce, mirin, sake, sugar, green onion whites, garlic, and ginger. Bring to a simmer over medium heat and when bubbly, reduce the heat to low. Let the sauce bubble away and reduce until it’s thick and glossy, it should take about 20 minutes. Keep and eye on it and stir it every once in a while. While the tare is reducing, you can prep the vegetables. When the sauce is slightly thick, remove the aromatics and discard.
Wash the vegetables and cut into 2-2.5 inch even bite-sized pieces that are easy to thread onto skewers. Long, baton-like shapes work best.
Thread the vegetables onto the skewers, with 4-6 pieces of vegetables per stick.
Grill the skewers on a medium-hot grill, flipping occasionally, until the vegetables are tender and slightly charred, about 5-8 minutes, depending on the vegetable.
Brush the yakitori generously with the tare and continue to grill for 1-2 more minutes or until the tare caramelizes slightly. Enjoy hot!
Notes
Estimated nutrition is for 1 tbsp tare, no vegetables.