Chefs' Recipes

Yakitori Yurippi’s zucchini skewers

Make these simple zucchini skewers the next time you're planning a gathering.
Japanese Zucchini skewers on dark coloured plate

Zucchini skewers

Ben Dearnley
10
5M
5M
10M

Coated in a sweet miso glaze and grilled on a hibachi, Yakitori Yurippi’s zucchini skewers are an excellent side dish or appetiser that your dinner party guests will love.

Ingredients

Miso glaze:

Method

1.Preheat a charcoal barbecue (hibachi) or gas barbecue to high.
2.Meanwhile, thread 2 pieces of zucchini onto bamboo skewers (soak skewers for 30 minutes in water to minimise burning).
3.Grill, turning frequently until starting to colour (2-3 minutes). Brush with miso glaze; grill for a further 1 minute or until charred. Serve brushed with extra miso glaze and pickled cucumber on the side.

Miso glaze

4.Combine sake, mirin and caster sugar in a small saucepan over low heat. Cook, stirring occasionally, until sugar dissolves (3-5 minutes). Transfer to a bowl with miso and stir to combine. Cool, then store in an airtight container in the fridge for up to 2 months.

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