Fried vegetable skewers with mushrooms and yakitori sauce
2 servings
15 minutes
Grilled vegetable skewers with mushrooms and yakitori sauce embody the harmony of flavors in Japanese cuisine in every bite. Tender vegetables and aromatic champignons soaked in yakitori sauce acquire an appetizing caramelized crust. This recipe is a great choice for a light dinner or friendly barbecue where vegetables take center stage, and the rich notes of the sweet-salty sauce add depth to the flavor. The origins of this dish lie in traditional Japanese grill skewers, where minimalism and balance of flavors are key. It pairs perfectly with rice or fresh salad leaves and is also great served with refreshing green tea or sake. The simplicity of preparation and sophistication of taste make it versatile and appealing to gourmets who appreciate Japanese gastronomy.
1
Soak 6 bamboo sticks in cold water for 2 hours.
2
Cut the vegetables into small pieces and thread them onto sticks with mushrooms. Brush with vegetable oil and sprinkle with salt and pepper.
- Courgette: 1 piece
- Spring onion: 3 stems
- Orange sweet pepper: 1 piece
- Cherry tomatoes: 6 pieces
- Fresh button mushrooms: 6 pieces
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground white pepper: to taste
3
Preheat the grill pan over medium heat for 1-2 minutes until smoke appears, and grill the skewers for 4-5 minutes, turning constantly, until golden brown.
4
Pat dry with a paper towel and brush with yakitori sauce. Serve immediately.
- Yakitori sauce (tare): 2 tablespoons