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Japanese Vegetable Mixed Grill / Robatayaki |
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Serves: 4 Print this RecipeJAPAN Special Equipment: 50 to 60 bamboo skewers (assorted lengths), soaked for 1 hour in cold water to cover and drained Robatayaki refers to a theatrical, upscale style of Japanese grilling. Traditionally the foods were grilled over a prized Japanese charcoal called bincho, and in certain sections of Tokyo-among the eateries near the Yurakucho train station, for example-you still find restaurants with charcoal grills. Others take a more contemporary approach, cooking food over high-tech gas grills. This mixed vegetable grill has many virtues, not the least of which is that it’s the very best way I know of to cook okra. 1 pound okra 1 pound peas, sugar snap, stems and strings removed 1 pound asparagus spears, thick, fibrous, end removed, stalks trimmed to matching lengths 12 ounces mushrooms, white or shiltake, stemmed, caps wiped clean with a dampened paper towel 1 bunch scallion, both white and green parts, trimmed and cut into 2-inch pieces 1 tablespoon salt, coarse (kosher or sea) 2 teaspoons white peppers, freshly ground (optional) 2 tablespoons sesame oil, Asian (dark) 1. Preheat the grill to high. 2. Trim the tips off the stems of the okra, but do not cut into the pods. This would expose the insides to air, making the okra slimy. Lay 4 or 5 okra side by side in a neat row on a cutting board. Stick a bamboo skewer through each end of each piece. The idea is to hold them flat for grilling. Transfer the skewered okra to a large platter. Skewer the sugar snap peas the same way and transfer to the okra platter. 3. Cut the asparagus stalks in half crosswise. Thread these halves on skewers at a 90- degree angle to the skewers, 4 to 5 pieces to a skewer, alternating tip halves and stalk pieces. Transfer the asparagus to the platter with the other vegetables. 4. Cut any large shiitakes in half or quarters; leave small ones whole. Thread the shiitake caps onto skewers, 4 caps to a skewer, alternating with pieces of scallion. The caps should be threaded on so they will lie flat on the grill. Transfer the shiitake skewers to the platter. Mix the salt and pepper (if using) in a small bowl. Brush the vegetables with the sesame oil and sprinkle with salt and pepper. 5. When ready to cook, arrange the okra, sugar snap peas, asparagus, and shiitakes on the hot grate and grill, turning with tongs, until lightly browned and tender, 3 to 6 minutes per side, depending on the vegetable. Serve the various skewers as soon as they’re ready. Don’t worry about serving everything at once. It’s more fun if the food arrives sequentially. Serves 4 to 6 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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