How to Make Vegetable Kushiyaki - Making Yakitori at Home Series

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a firmer texture and higher protein content.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white sugar + water

Rice vinegar provides acidity with fewer calories.

sake

🥗Healthier: cooking wine

💰Cheaper: white grape juice

White grape juice mimics sweetness without alcohol.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

Wash and dry all the vegetables before cutting.

Cut the eggplant into pieces about 1 centimeter wide to prevent splitting when skewering.

Cut the zucchini into pieces about 1 centimeter wide, placing smaller pieces on the bottom and larger ones on top when skewering.

Use round skewers (marugushi) for delicate vegetables to avoid cracking them.

Cut shiitake mushrooms in half, removing the stems, and skewer them towards the center to prevent ripping.

Remove the stems from shishito peppers and skewer them, using two skewers for stability if they start to spin during grilling.

Cut green onions into pieces about 1 inch wide for skewering.

Set the grill to a higher position but cook at a lower temperature to enhance the sweetness of the vegetables.

Place the skewers on the grill, starting with eggplant, zucchini, shiitake, shishito, and green onions.

Season the vegetables with sake and salt while grilling, applying sake to both sides.

Dress the eggplant with watered-down miso and brush tare sauce on the shiitake and shishito skewers.

Dip the shishito skewers into tare sauce if the skewer pieces are secure enough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens