![Robatayaki Skewers with Miso Glaze](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Recipe
Robatayaki Skewers with Miso Glaze
Umami Delights: Grilled Robatayaki Skewers with a Flavorful Miso Glaze
4.8 out of 5
Indulge in the authentic flavors of Japanese cuisine with these Robatayaki Skewers. Grilled to perfection and coated with a savory miso glaze, these skewers are a delightful combination of smoky, tender, and umami-rich ingredients.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low carb, Nut-free
Allergens
Shellfish (shrimp), Soy
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High sodium diets
Ingredients
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500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
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500g (1.1 lb) large shrimp, peeled and deveined 500g (1.1 lb) large shrimp, peeled and deveined
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500g (1.1 lb) assorted vegetables (bell peppers, zucchini, mushrooms, etc.) 500g (1.1 lb) assorted vegetables (bell peppers, zucchini, mushrooms, etc.)
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1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
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1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
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2 tablespoons (30g) white miso paste 2 tablespoons (30g) white miso paste
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2 tablespoons (30g) honey 2 tablespoons (30g) honey
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2 cloves garlic, minced 2 cloves garlic, minced
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1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
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Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 12g, 2g
- Carbohydrates (total, sugars): 20g, 10g
- Protein: 40g
- Fiber: 3g
- Salt: 2.5g
Preparation
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1.In a bowl, combine soy sauce, mirin, miso paste, honey, and minced garlic. Mix well to make the miso glaze.
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2.Thread the chicken, shrimp, and assorted vegetables onto the soaked bamboo skewers, alternating between ingredients.
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3.Preheat the grill to medium-high heat.
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4.Brush the skewers with vegetable oil to prevent sticking.
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5.Place the skewers on the grill and cook for 4-5 minutes per side, or until the chicken is cooked through and the shrimp is pink and opaque.
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6.Brush the skewers generously with the miso glaze during the last few minutes of grilling, allowing the glaze to caramelize.
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7.Remove the skewers from the grill and let them rest for a few minutes before serving.
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8.Serve the Robatayaki skewers hot, garnished with sesame seeds and chopped green onions.
Treat your ingredients with care...
- Chicken thighs — Ensure that the chicken is cut into uniform bite-sized pieces to ensure even cooking.
- Shrimp — Remove the shells and devein the shrimp before grilling for a more enjoyable eating experience.
- Assorted vegetables — Cut the vegetables into similar-sized pieces to ensure they cook evenly on the skewers.
- Miso paste — Use white miso paste for a milder and sweeter flavor profile.
Tips & Tricks
- Soak the bamboo skewers in water before grilling to prevent them from burning.
- Baste the skewers with the miso glaze multiple times during grilling for a more intense flavor.
- Experiment with different vegetables and proteins to create your own unique skewer combinations.
- Serve the skewers with a side of steamed rice or a fresh salad for a complete meal.
- If you don't have a grill, you can also cook the skewers on a stovetop grill pan or under the broiler.
Serving advice
Serve the Robatayaki skewers as a main course, accompanied by steamed rice, a side salad, and a bowl of miso soup for a traditional Japanese meal. Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.
Presentation advice
Arrange the skewers on a platter, placing them in an alternating pattern of colors and ingredients. Drizzle any remaining miso glaze over the skewers for an appetizing glossy finish. Serve with a side of steamed rice and garnish with sesame seeds and chopped green onions.
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