Main CourseDinner

Robatayaki Skewers

Name: Robatayaki Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 4 porties
Cuisine: japanese
Ingredients: 400 g chicken thigh cut into 1-inch pieces; 200 g shrimp peeled and deveined; 1 st bell pepper any color, cut into 1-inch pieces; 1 st 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 teentje garlic minced; 1 tl ginger grated; 5 ml sesame oil; 2 st green onion sliced, for garnish (optioneel); 1 tl sesame seed toasted, for garnish (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 359 kcal

Allergeneninformatie: kan kreeftachtigen, vis, gluten, sesam, soja en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

main

400 gchicken thigh, cut into 1-inch pieces
200 gshrimp, peeled and deveined
1 stbell pepper, any color, cut into 1-inch pieces
1 stzucchini, 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 teentjegarlic, minced
1 tlginger, grated
5 mlsesame oil

garnish

2 stgreen onion, sliced, for garnish(optioneel)
1 tlsesame seed, toasted, for garnish(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 1 min
3
Gently toss the ingredients to ensure every piece is thoroughly coated with the marinade, then cover the bowl.
Tip van de kok: 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.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 20 min
Tip van de kok: 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).
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.
Tip van de kok: 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.
Ongeveer 12 min
Tip van de kok: 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.
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: Toasting sesame seeds briefly in a dry pan enhances their nutty flavor and aroma.

Per portie

Voedingswaarden

72%Score

Calorieën: 358,5kcal
Eiwit: 41g
Koolhydraten: 15,6g
Vet: 13,2g
Vezels: 2,3g
Suiker: 10,5g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Tip van de kok:

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.

Bewaren

Store leftover skewers in an airtight container in the refrigerator.

Opwarmen

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.