Yakitori-Style Grilled Vegetables

  • Ready in: 1 hour 15 minutes
  • Serves: 4
  • Complexity: very easy
  • kcal: 70
Yakitori-Style Grilled Vegetables


  • YAKITORI SAUCE (Tare) :--
  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup saké
  • 2 tsp brown sugar
  • ¼ cup water
  • 2 Japanese eggplants
  • 4 king oyster mushrooms
  • 2 spring onions
  • 8 shiitake mushrooms
  • 2 orange capsicums, seeds removed
  • 12 cherry tomatoes
  • 2 zucchini
  • SERVING:--
  • shichimi togarashi (Japanese Seven Spice)


  1. Yakitori Sauce
    Put all the Yakitori Sauce ingredients in a small saucepan. Whisk the sauce and bring it to a boil on medium-high heat. Dip a chopstick to see the height of the sauce.
    Once boiling, reduce the heat to a gentle simmer and cook, uncovered, until the sauce has reduced to one third. (it will take about 30 minutes)
    Again, measure the height of the sauce with the chopsticks. Pour into an airtight jar and let cool on the counter. The sauce will thicken with a glossy shine as it cools. Store the jar in the refrigerator for up to 2-3 months.

    Prepare the Skewers
    King Oyster Mushrooms: Discard the bottom, and cut the mushrooms to 2 cm pieces widthwise. You can also slice in half if the stem is too thick.
    Shiitake Mushrooms: Discard the tough stem and make a decorative cut (optional).
    Maitake Mushrooms: Discard the bottom and tear the mushrooms into smaller pieces. Thread all the mushrooms with 1 or 2 skewers.
    Cherry Tomatoes & Shishito Peppers: Thread the cherry tomatoes into a skewer. Use 2 skewers for shishito peppers to keep them in balance and easier to flip.
    Zucchini: Discard the ends and peel the skin alternately to create a stripe pattern. Cut into 2 cm pieces. Face the cut side up and skewer them.
    Spring Onions: Cut into 5 cm pieces and use 2 skewers.
    Eggplants: Cut the eggplant right before grilling to avoid discoloration. Discard the tops of the eggplant and cut in half lengthwise. Make shallow incisions on the eggplant diagonally (or cut in a crisscross pattern). Do not cut through, and the intervals should be 3 mm. Cut each eggplant into 3 sections. 
    Grill the Vegetables
    Lay foil-covered bricks about 10 cm apart on the grates of any type of grill to mimic the indirect heat of a yakitori grill (I used 3 bricks on each side). Set the middle burners on a gas grill to the medium-high setting, cover, and preheat for at least 15 minutes.
    on all the vegetables, even though we will brush the yakitori sauce later. Lay the skewers on the bricks.
    Grill for 5-10 minutes (depending on the ingredients) until they are brown and tender. Turn occasionally as they cook. The bamboo skewers won't get too hot on the bricks and they won't get burnt (no need to be soaked before grilling!).
    Brush the vegetables and mushrooms with yakitori sauce. Continue to grill for additional 1-2 minutes.

    To Serve
    If you like it spicy, serve the grilled vegetables and mushrooms with a sprinkle of shichimi togarashi. Enjoy!
    To Store
    You can keep the leftovers in an airtight container and store in the refrigerator for 3-4 days.