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.
Yakitori Yurippi's zucchini skewers
Make these simple zucchini skewers the next time you're planning a gathering.
- 5 mins preparation
- 5 mins cooking
- Makes 10
Print
Ingredients
- 2 zucchini (250gm each), cut into 2cm rounds
- Miso glaze, for brushing (see miso glaze)
- Pickled cucumber, to serve
Miso glaze:
- 50 ml sake
- 50 ml mirin
- 100 gm caster sugar
- 200 gm aka (red) miso
Method
- 1Preheat a charcoal barbecue (hibachi) or gas barbecue to high.
- 2Meanwhile, thread 2 pieces of zucchini onto bamboo skewers (soak skewers for 30 minutes in water to minimise burning).
- 3Grill, 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
- 4Combine 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.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)