Main CourseDinner

Robatayaki Skewers

Name: Robatayaki Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 4 portioner
Cuisine: japanese
Ingredients: 400 g chicken thigh cut into 1-inch pieces; 200 g shrimp peeled and deveined; 1 stk. bell pepper any color, cut into 1-inch pieces; 1 stk. zucchini cut into 1/2-inch thick half-moons; 100 g shiitake mushroom stems removed; 60 ml soy sauce; 30 ml mirin; 30 ml sake; 15 g brown sugar; 2 fed garlic minced; 1 tsk. ginger grated; 5 ml sesame oil; 2 stk. green onion sliced, for garnish (valgfrit); 1 tsk. sesame seed toasted, for garnish (valgfrit)

Experience the vibrant flavors of Japanese robatayaki with these perfectly grilled skewers. Succulent chicken and shrimp, alongside tender-crisp vegetables, are bathed in a savory-sweet soy-ginger marinade, then kissed by the smoky char of the grill. This dish offers a delightful balance of textures and umami, perfect for a flavorful weeknight meal or a festive gathering.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 359 kcal

Allergenoplysninger: kan indeholde krebsdyr, fisk, gluten, sesam, soja, sojabønner og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

main

400 gchicken thigh, cut into 1-inch pieces
200 gshrimp, peeled and deveined
1 stk.bell pepper, any color, cut into 1-inch pieces
1 stk.zucchini, cut into 1/2-inch thick half-moons
100 gshiitake mushroom, stems removed

marinade

60 mlsoy sauce
30 mlmirin
30 mlsake
15 gbrown sugar
2 fedgarlic, minced
1 tsk.ginger, grated
5 mlsesame oil

garnish

2 stk.green onion, sliced, for garnish(valgfrit)
1 tsk.sesame seed, toasted, for garnish(valgfrit)

Udstyr

Medium mixing bowl · Whisk · Grill · 12× Skewers · Tongs · Cutting board · Chef's knife · Measuring cups · Measuring spoons · Grater

Fremgangsmåde

Trin for trin

1
Prepare the marinade by whisking together soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger, and sesame oil in a medium mixing bowl until the sugar is fully dissolved.
Ca. 2 min.
Kokkens note: Ensure the brown sugar is completely dissolved to prevent it from burning on the grill and to allow the flavors to meld evenly.
2
Add the cubed chicken thigh pieces, shrimp, bell pepper chunks, zucchini slices, and whole shiitake mushrooms to the prepared marinade.
Ca. 1 min.
3
Gently toss the ingredients to ensure every piece is thoroughly coated with the marinade, then cover the bowl.
Kokkens note: Use your hands for a more even coating, ensuring all surfaces are touched by the marinade.
4
Refrigerate the marinated ingredients for at least 15 minutes to allow the flavors to penetrate, or up to 30 minutes for a more intense taste.
Ca. 15 min.
Kokkens note: Avoid marinating shrimp for longer than 30 minutes, as the acid in the marinade can begin to break down its delicate texture, making it mushy.
5
If using wooden skewers, submerge them in water for at least 20 minutes while the ingredients marinate to prevent them from charring excessively on the grill.
Ca. 20 min.
Kokkens note: Soaking skewers also makes it easier to slide the cooked food off without sticking.
6
Preheat your grill to medium-high heat, aiming for a temperature of approximately 200°C (400°F).
Ca. 10 min.
Kokkens note: A charcoal grill will impart the most authentic smoky robatayaki flavor, but a gas grill works wonderfully too. Allow sufficient time for the grill grates to heat thoroughly.
7
Thread the marinated chicken, shrimp, and vegetables onto the soaked skewers, alternating ingredients for an appealing presentation and to promote even cooking.
Ca. 5 min.
Kokkens note: Do not overcrowd the skewers; leave a small gap between each piece to ensure proper heat circulation and even cooking, preventing steaming.
8
Carefully place the prepared skewers onto the preheated grill grates.
Kokkens note: Lightly oil the grill grates before placing the skewers to prevent sticking.
9
Grill the skewers for 8-12 minutes, turning them every 2-3 minutes, until the chicken is cooked through (internal temperature 74°C/165°F), the shrimp are pink and opaque, and the vegetables are tender-crisp with visible char marks.
Ca. 12 min.
Kokkens note: Cooking time will vary based on your grill's heat and the size of your ingredients. Look for a beautiful caramelization on the marinade.
10
Remove the cooked skewers from the grill and arrange them on a clean serving platter.
Kokkens note: Allow the skewers to rest for a minute or two before serving; this helps the juices redistribute in the chicken.
11
Garnish the skewers generously with freshly sliced green onion and toasted sesame seeds just before serving.
Ca. 1 min.
Kokkens note: Toasting sesame seeds briefly in a dry pan enhances their nutty flavor and aroma.

Pr. portion

Næringsindhold

72%Score

Kalorier: 358,5kcal
Protein: 41g
Kulhydrat: 15,6g
Fedt: 13,2g
Kostfibre: 2,3g
Sukker: 10,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Kokkens note:

These Robatayaki Skewers are fantastic served with steamed white rice and a side of quick-pickled cucumbers for a refreshing contrast. For a complete meal, consider adding a simple miso soup. Pair with a crisp sake or a light-bodied white wine like Sauvignon Blanc. Feel free to experiment with other vegetables like cherry tomatoes, eggplant, or even pineapple for a sweet and savory twist.

Opbevaring

Store leftover skewers in an airtight container in the refrigerator.

Genopvarmning

Reheat skewers gently in a microwave until warmed through, or in a preheated oven at 150°C (300°F) for 5-7 minutes to help retain some texture.