Summer Vegetable Yakibitashi (Grilled Vegetables Soaked in Dashi Broth)
Servings
2people
Cook Time
30minutes
Servings
2people
Cook Time
30minutes
Ingredients
Vegetables
  • 70 g Kabocha Squashsubstitute: any type of sweet squash
  • 1 Eggplant
  • 2 Green Asparagus Spears
  • 2 String Bean Pods
  • 1/2 Red Bell Pepper
Dashi Broth
  • 200 ml Dashi Stockor 200ml water + 1/3 tsp dashi stock powder
  • 1 tbsp Sake
  • 1 tbsp Mirin
  • 1 tbsp Soy Sauce
  • 1/4 tsp Salt
  • 6 g Ginger Rootshredded
Other Ingredients
  • Itogatsuovery thin strips of dried bonito
  • 1/2 tbsp Olive Oilor any type of vegetable oil
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, for the dashi sauce, combine the dashi stock, sake, mirin, soy sauce and salt, and turn on the burner. Lightly stir the mixture.
    First, for the dashi sauce, combine the dashi stock, sake, mirin, soy sauce and salt, and turn on the burner. Lightly stir the mixture.
  2. Bring it to a boil and then turn off the heat.
    Bring it to a boil and then turn off the heat.
  3. Add the shredded ginger root.
    Add the shredded ginger root.
  4. Then, pour the sauce into a bowl chilled with ice and let it sit to cool.
    Then, pour the sauce into a bowl chilled with ice and let it sit to cool.
  5. Next, trim off the stem end and the bottom of the kabocha squash.
    Next, trim off the stem end and the bottom of the kabocha squash.
  6. Slice off the firm skin.
    Slice off the firm skin.
  7. Cut the kabocha wedge into 4 pieces.
    Cut the kabocha wedge into 4 pieces.
  8. Then, slice each into 6 mm (0.2") slices.
    Then, slice each into 6 mm (0.2″) slices.
  9. Peel the firm outer skin on the bottom third of the asparagus spears. Trim off the bottom ends.
    Peel the firm outer skin on the bottom third of the asparagus spears. Trim off the bottom ends.
  10. Then, cut them into 4 equal pieces.
    Then, cut them into 4 equal pieces.
  11. Next, remove the stem end of the string bean pods. Then, cut the bean pods into 3 equal pieces.
    Next, remove the stem end of the string bean pods. Then, cut the bean pods into 3 equal pieces.
  12. Remove the stem end and the seeds of the red bell pepper.
    Remove the stem end and the seeds of the red bell pepper.
  13. Cut it in half lengthwise. Then, cut each half into 3 pieces.
    Cut it in half lengthwise. Then, cut each half into 3 pieces.
  14. Trim off the cap of the eggplant. Watch out for the small thorns on the cap and stem.
    Trim off the cap of the eggplant. Watch out for the small thorns on the cap and stem.
  15. Cut the eggplant in half lengthwise. Make numerous shallow cuts along the outer skin diagonally.
    Cut the eggplant in half lengthwise. Make numerous shallow cuts along the outer skin diagonally.
  16. Cut each half into 3 pieces.
    Cut each half into 3 pieces.
  17. Then, lightly rinse the eggplant to remove any unwanted flavor. Remove the excess water with a paper towel.
    Then, lightly rinse the eggplant to remove any unwanted flavor. Remove the excess water with a paper towel.
  18. Now, place all the vegetables into a plastic bag.
    Now, place all the vegetables into a plastic bag.
  19. Add the olive oil or any type of vegetable oil. Then, shake the bag to coat the pieces with the oil evenly.
    Add the olive oil or any type of vegetable oil. Then, shake the bag to coat the pieces with the oil evenly.
  20. And now, let’s grill the vegetables. First, place the eggplant on the grill with the skin side facing down.
    And now, let’s grill the vegetables. First, place the eggplant on the grill with the skin side facing down.
  21. Brown the skin and then flip the pieces over.
    Brown the skin and then flip the pieces over.
  22. When the eggplant softens, place the pieces into the bowl of the dashi sauce.
    When the eggplant softens, place the pieces into the bowl of the dashi sauce.
  23. Next, arrange the kabocha slices on the grill. Kabocha take a long time to cook so grill them on low heat.
    Next, arrange the kabocha slices on the grill. Kabocha take a long time to cook so grill them on low heat.
  24. Pierce the slices with a bamboo stick to check if they are ready.
    Pierce the slices with a bamboo stick to check if they are ready.
  25. Drop the kabocha into the dashi sauce.
    Drop the kabocha into the dashi sauce.
  26. Finally, grill the asparagus, string bean pod and bell pepper together since they require about the same cooking time. Lightly brown the vegetables.
    Finally, grill the asparagus, string bean pod and bell pepper together since they require about the same cooking time. Lightly brown the vegetables.
  27. Then, place the pieces into the sauce. Grill the rest of the vegetables and soak them in the sauce as well.
    Then, place the pieces into the sauce. Grill the rest of the vegetables and soak them in the sauce as well.
  28. Let the bowl sit in the fridge for 1 to 2 hours to help the vegetables absorb the dashi sauce.
    Let the bowl sit in the fridge for 1 to 2 hours to help the vegetables absorb the dashi sauce.
  29. Now, place the vegetables into a bowl. Arrange the pieces in the bowl to make the dish more presentable. Pour a generous amount of the dashi sauce over the vegetables.
    Now, place the vegetables into a bowl. Arrange the pieces in the bowl to make the dish more presentable. Pour a generous amount of the dashi sauce over the vegetables.
  30. Finally, top with the itogatsuo, very thin strips of dried bonito. Itogatsuo is visually appealing but regular bonito flakes can be used instead.
    Finally, top with the itogatsuo, very thin strips of dried bonito. Itogatsuo is visually appealing but regular bonito flakes can be used instead.
Recipe Notes

Grilling the ingredients will bring out the umami, savory taste.
Okra, shishito peppers, zucchini and mushrooms also go great with this recipe.
Chilled yakibitashi is even more delicious on the next day so don’t hesitate to make a large amount of the dish.