Robatayaki Skewers with Miso Glaze

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 500g (1.1 lb) large shrimp, peeled and deveined 500g (1.1 lb) large shrimp, peeled and deveined
• 500g (1.1 lb) assorted vegetables (bell peppers, zucchini, mushrooms, etc.) 500g (1.1 lb) assorted vegetables (bell peppers, zucchini, mushrooms, etc.)
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons (30g) white miso paste 2 tablespoons (30g) white miso paste
• 2 tablespoons (30g) honey 2 tablespoons (30g) honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 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

1. 1.
   In a bowl, combine soy sauce, mirin, miso paste, honey, and minced garlic. Mix well to make the miso glaze.
2. 2.
   Thread the chicken, shrimp, and assorted vegetables onto the soaked bamboo skewers, alternating between ingredients.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Brush the skewers with vegetable oil to prevent sticking.
5. 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.
6. 6.
   Brush the skewers generously with the miso glaze during the last few minutes of grilling, allowing the glaze to caramelize.
7. 7.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
8. 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.