Japanese cuisine is famous for its balance of flavors, techniques, and presentation, and grilled dishes – known as 焼き料理 (yaki rōri) – are no exception. From the charred goodness of yakitori to the simplicity of fish grilled over an open flame, yaki ryōri is a beloved part of daily life and traditions in Japan, with its enticing aromas filling street fairs across the country.
As we wrap up another exciting year at Nihongo no Niwa, we’re celebrating in true Japanese style with a special BBQ day featuring yaki ryōri. Our goal is to bring students together to enjoy Japan’s culinary heritage while experiencing the warm charm of a South African braai. Whether you’re new to Japanese cuisine or already a fan, this guide offers a glimpse into some of the most beloved grilled dishes, along with recipes to try at home or bring along to our school BBQ.
What is 焼き料理 (Yaki Ryōri)?
Yaki ryōri refers to grilling food over direct heat, traditionally using charcoal or an open flame. The word "料理" (ryōri) means 'food dish,' and "焼き" (yaki) translates to 'grill' or 'roast.' Yaki ryōri refers to grilling over direct heat, traditionally using charcoal. One popular style is 炉端焼き (robata yaki), where skewered ingredients are grilled over binchotan charcoal, giving the food a distinctive smoky flavor. Much like a braai, robata yaki brings people together over fresh, simply seasoned ingredients.
Robata yaki dishes are typically made by skewering ingredients and grilling them over an open flame. Skewers are seasoned with shio (salt and pepper) or brushed with tare (yakitori sauce), a savory blend of soy sauce, sake, mirin, and sugar. Below, we explore some popular robata yaki dishes, perfect for enjoying at a summer BBQ.
Popular Japanese Robata Yaki Dishes:
1. 焼き鳥 (Yaki-tori): Grilled Chicken
If you think of Japanese street food, your mind might immediantly settle on this classic dish. Yakitori, Japanese-style grilled chicken, is a regular staple at Izakayas, taken along on picnics, or... cooked at barbecues. The fat drips away in the grilling, and with the optional addition of green pepper, spring onions, or even cherry tomatoes, it can be both a nutritious and a colorful meal. If you're not used to cooking chicken over charcoal, it is an option to first lightly pan-fried the chicken pieces before skewering. You may also substitute beef or pork for an equally delectable kebab; just be sure to have extra sauce on hand! (
1 lb (450 g) boneless chicken thighs
8 green onions OR 2 Japanese naga-negi (scallions/ spring onion) if available
12-16 metal skewers
Basic Tare Sauce:
3 tablespoons mirin
3 tablespoons soy sauce
3 tablespoons sake
1 tablespoon sugar
Optional:
Dried Japanese red chili pepper (togarashi) OR hot chili oil
Sansho pepper (prickly-ash pouder) OR freshly ground pepper
Cut the chicken and green onions into large bite-size pieces. Mix the sauce ingredients and marinate the chicken and green onions a minimum of 15 or more minutes.
Skewer the chicken pieces, alternating each piece with a slice of green onion. Grill over medium flame (or broil in the oven or toaster), basting with the sauce now and then, for 6 to 8 minutes or until the chicken is cooked.
Serve sprinkled lightly with red chili pepper and sansho pepper.
Serves 4 as a side dish.
2. 焼き豆腐 (Yaki-tofu): Grilled Tofu
Grilled tofu offers a deliciously smoky contrast to its soft interior. Perfect for a vegetarian or vegan BBQ option!
Ingredients:
1 block firm tofu, pressed and cut into cubes
2 tablespoons soy sauce
2 tablespoons sake
1 tablespoon miso paste
1 teaspoon sugar
1 teaspoon sesame oil
Chopped spring onions and sesame seeds for garnish
Optional:
red onions, thinly sliced
chili for garnish
Method:
Mix the soy sauce, sake, miso, sugar, and sesame oil to create a marinade.
Marinate tofu cubes for 20 minutes.
Thread tofu (and onion, if using) onto skewers and grill for 2-3 minutes per side.
Garnish with chopped spring onions and sesame seeds before serving.
3. 炭焼き (Sumi Yaki): Mixed Grill
The sweetness of very small whiting or other little white-fleshed fish is excellent, but if these are not available, any white fish fillets can be used in this simple combination of grilled food.
200 g white fish fillets (or 4 Japanese whiting, about 50g each)
½ teaspoon salt
4 medium prawns
8 small Japanese green peppers (or 1 green bell pepper, cut into strips)
Salt & pepper for seasoning
Oil to brush on the peppers
Optional:
Ponzu sauce, lemon wedges, and grated white radish for serving
Cut whiting/fist fillets open. Sprinkle with salt and dry in the fresh air for 1 hour.
Peel the prawns and remove the black intestinal tract, but leave on the head and tail.
Make a small slit in the sides of each Japanese pepper, if using.
Brush the peppers or capsicum strips with a little oil.
Cook all ingredients over charcoal until done.
Serve with ponzu sauce, white radish, and a garnish of lemon wedge.
4. 焼き椎茸 (Yaki-shiitake): Grilled Shiitake Mushroom
Shiitake mushrooms offer an earthy richness that’s intensified when grilled. This simple recipe highlights their meaty texture, perfect for both vegans and meat lovers.
Ingredients:
12 fresh shiitake mushrooms, stems discarded and cross cut in caps
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon mirin
1 clove garlic, minced
Toasted sesame seeds for garnish
Method:
In a bowl, whisk together soy sauce, sesame oil, mirin, and garlic.
Thread the mushrooms onto skewers.
Brush mushrooms with sauce and grill over medium heat for 3-5 minutes per side until tender and slightly charred.
Garnish with sesame seeds before serving.
5. 焼きナス (Yaki-nasu): Grilled Aubergine
Aubergines (eggplants) grilled over charcoal have an incomparable flavour, enhanced in this recipe by a lightly seasoned stock.
400 g (13 oz) aubergines (eggplant)
2 tablespoons basic dashi stock (page 33)
2 tablespoons light soy sauce
5 cm (2 in) ginger, finely grated
½ cup dried bonito flakes
Prick the skin of the aubergines in a few places with a toothpick to prevent them from bursting during cooking.
Put the aubergines 5 cm (2 in) above very hot charcoal (or under a very hot gas or electric grill) and cook, turning frequently until the skin is slightly blackened and the flesh is soft.
Remove from the grill, plunge into cold water, drain and remove the skin. Tear the aubergines apart with a pair of forks or cut lengthwise in half.
Combine the dashi and soy sauce. Place the aubergines in 4 serving bowls, add the dashi mixture before topping with grated ginger and a sprinkle of bonito flakes.
6. 焼きうずらの卵 (Yaki Uzura no Tamago): Grilled Quail Egg
Grilled quail eggs on skewers are a delightful and elegant addition to any Japanese BBQ. Their rich flavor is enhanced by a savory marinade, making them a favorite among enthusiasts of Japanese cuisine.
12 quail eggs
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon sake
1 teaspoon sugar
½ teaspoon sesame oil
Fresh parsley, shiso leaves, or sesame seeds (for garnish)
Bamboo skewers (soaked in water for 30 minutes)
Gently boil the quail eggs in water for 3 minutes (this is for eggs about 10-11.5 g in weight, if your eggs are heavier, add 30 seconds to the boiling time). Once cooked, plunge them into an ice bath to stop the cooking process. After a few minutes, peel the eggs carefully.
In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and sesame oil until the sugar is dissolved.
Place the peeled quail eggs in a shallow dish and pour the marinade over them. Allow them to marinate for at least 30 minutes, turning occasionally to ensure even flavor absorption.
Thread the marinated quail eggs onto the soaked bamboo skewers, about 3 eggs per skewer with the pointed top facing the sharp point of the skewer.
Preheat your grill to medium heat. Place the skewers on the grill and cook for about 3-4 minutes, turning gently to achieve a slight char and heat throughout.
Remove the skewers from the grill. Garnish with fresh parsley, shiso leaves, or sesame seeds. Serve warm, allowing everyone to enjoy these savory bites straight from the skewer!
Makes: 4 skewers
7. 白玉団子 (Shiratama Dango): White Rice Flour Dumpling
This is a simple, slightly sweet snack made with only a few ingredients - yet delicious! The miniature dumplings are made from glutinous rice flour, boiled, grilled, and enveloped in an aromatic brown sauce made from a cooked blend of soy sauce, sugar, and mirin. A time-old Japanese recipe, the dumplings are also served coated with chilled fruit and syrup, or covered with azuki bean paste. You might like to Westernize it by using chocolate sauce or your favorite homemade jam for the coating.
1 cup glutinous rice flour (shiratama-ko*)
112 cup water
Brown sauce:
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons mirin
1 tablespoon corn OR potato starch (optional.
for a thicker sauce)
Add the water to the rice flour and let it soak for a few minutes.
Mix together into a dough and divide into 12 portions. Shape each into a round dumpling.
Boil a pot of water and drop the dumplings one by one in it. They will sink at first, but when they rise to the surface, boil for one minute more, then drain and immerse immediately in cold water, as this helps to firm up the dumplings. (Keep in cold water if not grilling immediately.)
Heat the soy sauce, sugar, and mirin in a saucepan over medium heat for 1 minute, or until the sugar dissolves. At this point, if vou prefer a thicker sauce, blend in the corn or potato starch and remove from heat.
Drain the dumplings well and skewer 3 to a stick before grilling on a wire mesh over medium heat until the surface becomes evenly brown. Brush the brown sauce over the dumplings and serve.
Serves 4 as a snack.
Notes:
To Refrigerate: If you are not using them right away, keep them in water and store in the refrigerator.
To Reheat. Shiratama dango will become hard, so reheat them in boiling water to soften them before serving.
If you cannot find shiratama-ko flour, you can substitute with mochi-ko; just be sure to add less water to the dough.*
BBQ Variations
Looking to mix it up? Try skewering other delicious options like shishito peppers, bacon-wrapped asparagus, or okra. Just about anything can be enhanced with a smoky flavor when grilled over charcoal!
If you're a student at Nihongo no Niwa, our upcoming Japanese BBQ day will offer the perfect opportunity to try out the unique flavors and traditions of Japan's yaki ryōri. Not only will you get to savour delicious grilled dishes like these, but you'll also have the chance to actively participate—skewering, grilling, and of course, tasting the fruits of your labor! With games, good company, and plenty of opportunities to practice your language skills, there promises to be much to keep you busy. ^-^
So, bring your appetite, your enthusiasm, and your curiosity. Let’s end 2024 on a high note, celebrating not just the delicious art of Japanese grilling, but also the wonderful community we’ve built together at Nihongo no Niwa. We can't wait to see you there! 🎌
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