Yasai Kushiyaki (Grilled Vegetable Skewers) Recipe

Yasai Kushiyaki (Grilled Vegetable Skewers)

Serves 4

Simple, light, beautiful, and delicious. These are perfect for munching on along with other items from our izakaya menu.


  • 1/4 cup soy sauce
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1/4 cup sake
  • 1 teaspoon granulated sugar
  • 1 teaspoon grated, peeled fresh ginger root
  • 3 cups assorted vegetables
  • Suggestions:
  • Mushrooms, whole or cut into 1-inch pieces
  • Bell peppers, 1-inch pieces
  • Green onions, 1-inch pieces
  • Eggplant or squash, 1/2-inch thick slices
  • Cherry tomatoes
  • 4 ounces baked tofu, cut into 1-inch pieces
  • Vegetable oil
  • Kosher salt, to taste
  • Pepper, to taste


  1. Soak bamboo skewers in water for at least 30 minutes to prevent them from burning.
  2. In a small sauce pan, combine soy sauce, mirin, sake, sugar, and ginger. Simmer until slightly thick and glossy.
  3. Thread vegetables and tofu onto skewers. Brush with oil and season with salt and pepper.
  4. Heat grill or cast iron pan over medium heat. Lay skewers on grill or in pan in a single layer. Brush with sauce and cook 3 to 5 minutes, turning occasionally. Brush with additional sauce on every turn. (The skewers can also be broiled in the oven.)


Amount Per Serving (based on 4 servings)
Calories: 220
Saturated Fat: 1.5 g
Trans Fat: 0 g
Total Fat: 14 g
Cholesterol: 0 mg
Sodium: 1200 mg
Carbohydrates: 13 g
Fiber: 2 g
Added Sugars: 1 g
Total Sugar: 7 g
Protein: 8 g
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