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Japanese

Robatayaki

A small spread of Japanese charcoal-grilled skewers cooked over glowing binchotan and served straight off the grill — chicken and spring onion, shiitake, shishito, asparagus and scallops, finished with salt, a glossy tare and a squeeze of lemon.

Lunch & dinner25g+ protein8g+ fibre
55 min30 prep · 25 cookMedium1242 kcalper serving
Robatayaki

Method

  1. Put 6 bamboo skewers in a shallow tray of cold water and leave them to soak for 30 minutes so they do not burn over the coals.
  2. Make the tare: put 1.5 tbsp soy sauce, 1.5 tbsp mirin, 1 tbsp sake and 1 tsp caster sugar in the smallest saucepan you have and bring to a bare simmer over a medium-low heat. Cook for 5 minutes, swirling now and then, until the sugar has dissolved and the sauce coats the back of a spoon and has reduced to about 2 tablespoons. Pour into a small bowl.
  3. Light the charcoal in a robata or small open grill and let it burn for about 25 minutes, until the coals are covered in grey ash and glowing evenly with no flame. Set the grill bars about 10 cm above the coals; you should be able to hold a hand at grill height for only 3 seconds.

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Per serving

1242kcal
49gprotein
104gcarbs
70gfat
14gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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