Name: Yakitori Yurippi’s zucchini skewers
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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

Yakitori Yurippi’s zucchini skewers

Make these simple zucchini skewers the next time you're planning a gathering.

Makes 10

Prep

Cook

Total

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

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

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.

Recipe by Jessica Brook

Styling by Steve Pearce