Kushiyaki of autumn vegetables

Name: Kushiyaki of autumn vegetables
Ingredients: nori; Sesame oil; 20 g Salt; 1 l Water; 50 g Sugar; daikon; 1 Cinnamon stick; 10 g dried shiitake; 3 Star anise; carrot; 2 cloves; 1 Honey; 1 Dried chili pepper; 100 ml brine after marinating; 50 ml Sake; 200 ml Yama Teriyaki Mirin; Pumpkin

The recipe 'kushiyaki of autumn vegetables' was created by Yama Foodservice.

Ingredients

nori

Sesame oil

daikon

carrot

Pumpkin

20gSalt

1lWater

50gSugar

1Cinnamon stick

10gdried shiitake

3Star anise

2cloves

1Dried chili pepper

1Honey

100mlbrine after marinating

50mlSake

200mlYama Teriyaki Mirin

Preparation

Slice all the vegetables using a mandoline into even slices of about 2-3 mm.
Bring the brine to a boil and let it infuse for 60 minutes with a lid on the pan.
After infusing, bring the brine to a boil again and pour it boiling over the raw vegetables.
Let the vegetables cool in the liquid.
Mix all the ingredients for the glaze and cook, then let cool.
Trim the vegetables neatly and skewer them with a teppo (stick). Trim further if necessary.
Apply the glaze and cook the vegetables: the Japanese Yaki technique is about roasting, not grilling. Preferably cook over charcoal so the vegetables do not touch the grill.
Continuously turn the teppo, dipping the teppo 8–10 times again in the glaze.
Finish with a few drops of roasted sesame oil and very finely (kizami) sliced Yaki Nori.