Name: Yakitori Yurippi’s zucchini skewers
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 zucchini (250gm each), cut into 2cm rounds; Miso glaze, for brushing (see miso glaze); Pickled cucumber, to serve; Miso glaze:; 50 ml sake; 50 ml mirin; 100 gm caster sugar; 200 gm aka (red) miso

Coated in a sweet miso glaze and grilled on a hibachi, Yakitori Yurippi’s zucchini skewers are an excellent side dish or appetiser that your dinner party guests will love.

Ingredients

2 zucchini (250gm each), cut into 2cm rounds

Miso glaze, for brushing (see miso glaze)

Pickled cucumber, to serve

Miso glaze:

50 ml sake

50 ml mirin

100 gm caster sugar

200 gm aka (red) miso

Method

1.Preheat a charcoal barbecue (hibachi) or gas barbecue to high.

2.Meanwhile, thread 2 pieces of zucchini onto bamboo skewers (soak skewers for 30 minutes in water to minimise burning).

3.Grill, turning frequently until starting to colour (2-3 minutes). Brush with miso glaze; grill for a further 1 minute or until charred. Serve brushed with extra miso glaze and pickled cucumber on the side.

Miso glaze

4.Combine sake, mirin and caster sugar in a small saucepan over low heat. Cook, stirring occasionally, until sugar dissolves (3-5 minutes). Transfer to a bowl with miso and stir to combine. Cool, then store in an airtight container in the fridge for up to 2 months.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

Miso glaze

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