If you’re a lover of grilled vegetables, then Japanese Vegetable Yakitori will surely tantalize your taste buds.
Unveiling Yakitori
Yakitori, which translates to ‘grilled chicken,’ is Japan’s classic answer to grilled meat. However, it’s not limited to chicken; in Japan, the term ‘Yakitori’ has evolved to include all types of skewered and grilled foods.
The Vegetarian Twist to Yakitori
Even though Yakitori traditionally implies chicken, the culinary world of Japan doesn’t limit itself. Hence, we have the delightful variant, Vegetable Yakitori. This dish features bite-sized vegetables, skewered and grilled to perfection, showcasing Japan’s love for seasonal veggies.
The Ideal Vegetables for Yakitori
Certain vegetables lend themselves excellently to the Yakitori style of grilling. These are typically sturdy vegetables that don’t require an extensive cooking time. For our recipe, we’ll be using the following:
- Tomatoes
- Eggplant
- Zucchini
- Red Onion
- Bell Peppers
- King Oyster Mushrooms
- Shishito
- Asparagus
Prepping Vegetables for Yakitori Skewers
The key to perfect Vegetable Yakitori lies in how you cut your vegetables. The ideal size is 3/4 inch by 2.5-inch sticks, similar to carrot sticks but shorter and stubbier. Here’s how you prep each vegetable:
- Japanese Eggplant – Wash, dry, trim the tips and tails. Cut into 2.5-3 inch lengths. Cut each section in half, then cut the halves into thirds. Thread 4 pieces per skewer.
- Zucchini – Similar to eggplant, cut into 2.5-3 inch lengths. Thread 4 pieces per skewer.
- King Oyster Mushrooms – After washing, cut into equal lengths with the mushroom cap intact with some stem. Cut these lengths into quarter wedges. Thread 4 pieces per skewer.
- Bell Pepper – After washing and deseeding, cut into 2-inch by 3/4 inch strips. Thread 8 pieces per skewer.
- Shishito Peppers – Wash and dry, thread 4-6 whole peppers per skewer.
- Cherry Tomatoes – Wash, dry, and thread 4 tomatoes onto each skewer.
- Red Onion – Peel, trim off the top and bottom, cut in half along the equator. Cut the halves into thirds, keeping the onion slices together. Thread 3 wedges per skewer.
- Asparagus – Trim off the woody ends, cut into 2.5-inch lengths. Skewer 6-8 pieces per skewer.
The Magic of Yakitori Sauce
The secret to a tantalizing Yakitori lies in its Tare sauce, a rich mix of sake, mirin, soy, and sugar, along with optional aromatics like green onions, ginger, and garlic.
Grilling Vegetable Yakitori Skewers
Grilling vegetables is a breeze. Heat the grill to medium-high, oil the grill or the skewers, and set them on the grill. Flip them every 2-3 minutes for even grilling. Once tender and slightly charred, brush them generously with Tare and grill again to caramelize the sauce.
Grills and Skewers for Yakitori
Although a traditional Yakitori would use a grill with binchotan, a special type of Japanese charcoal, at home, you can use a regular BBQ grill, a grill pan, a cast iron-pan, or even your oven’s broiler. As for skewers, Japanese Yakitori skewers are shorter, around 6 inches in length, and can be found on Amazon or at your local grocery store.
Additional Seasoning for Yakitori
Shichimi togarashi or sansho pepper are excellent seasonings to add an extra kick to your Yakitori.
Hosting a Vegetable Yakitori Party
Want to throw a Yakitori party? Prepare the sauce in advance, prep the skewers, set the table with an indoor grill or burner, pour some drinks, and grill to your heart’s content!
What to Pair with Vegetable Yakitori
While Yakitori is often served with chicken, making a meal of just Vegetable Yakitori can be equally satisfying. Pair it with a bowl of fluffy rice, a savory miso soup, and some pickled cucumber sunomono.
So, embrace the grilling season, and get ready to indulge in the deliciousness of Japanese Vegetable Yakitori!
Vegetable Yakitori Recipe
Here is a simple recipe to help you get started on your Yakitori journey.
Ingredients
- 1 Japanese eggplant
- 1 zucchini
- 2 king oyster mushrooms
- 1 bell pepper
- 24 shishito peppers
- 24 cherry tomatoes
- 1 red onion
- 8 spears asparagus
Tare
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- 4 green onions (whites only)
- 1 clove garlic
- 1 slice ginger
Instructions
- Simmer the Tare ingredients in a small pot until thick and glossy.
- Wash, cut, and skewer the vegetables.
- Grill on a medium-hot grill until tender and slightly charred.
- Brush with Tare and grill for another 1-2 minutes.
- Enjoy hot!
Nutrition Facts
Estimated nutrition is for 1 tbsp Tare, no vegetables.
| Nutrition | Per Serving (1 tbsp) |
|---|---|
| Calories | 28 |
| Fat | 0.01g |
| Sodium | 515mg |
| Potassium | 30mg |
| Carbohydrates | 6g |
| Sugar | 3.7g |
| Protein | 0.6g |
Percent Daily Values are based on a 2000 calorie diet.