Robatayaki vegetables

Robatayaki vegetables

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

Robatayaki is a style of cooking seafood and vegetables,fland less frequently meat and poultry, over a charcoal grill. Traditionally, robatayakis were inns or meeting places that had an open fire (robata) in the middle of the room, the centre of activity. As with Japanese food in general, presentation is of major importance, so most robatayaki dishes are small morsels and are simply presented on bamboo skewers. Common ingredients include asparagus, mushrooms, tofu and finger eggplants (aubergines). They’re generally seasoned with kecap manis or miso sauce.

Ingredients

Quantity Ingredient
24 thick asparagus spears
kecap manis
1 teaspoon sesame seeds

Method

  1. Soak 8 bamboo skewers for 1 hour in some water.
  2. Trim the asparagus to 12 cm lengths, making sure they are perfectly even and the base of each stem is cut on a slight angle.
  3. Thread three pieces of asparagus onto a skewer. Make sure they’re evenly spaced and threaded halfway along the asparagus. Repeat with the remaining asparagus, allowing two skewers per person.
  4. Place on the grill and cook for 2 minutes on each side.
  5. Remove to a plate, drizzle with kecap manis and sprinkle with a few sesame seeds. Serve with Asian herbs.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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