Kushiyaki

Name: Kushiyaki
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 9 medium shiitake mushrooms, stems removed; 9 pieces thinly sliced pork belly; 9 stalks asparagus, bottoms snapped off; 12 shishito peppers, stems removed; 2 skin-on, boneless chicken thighs, cut into big bite-size pieces; 1 cup teriyaki sauce; 1/2 cup rich mayonnaise, preferably Kewpie; 1 tablespoon yuzu kosho

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Level: Easy

Total: 40 min
Active: 30 min

Yield: 6 servings

Kushiyaki means skewered and grilled. These skewered delights used to be a street food in Osaka, a working man’s city, and are still loved by Japanese people and myself to this day.

Level: Easy

Total: 40 min
Active: 30 min

Yield: 6 servings

Ingredients

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9 medium shiitake mushrooms, stems removed

9 pieces thinly sliced pork belly

9 stalks asparagus, bottoms snapped off

12 shishito peppers, stems removed

2 skin-on, boneless chicken thighs, cut into big bite-size pieces

1 cup teriyaki sauce

1/2 cup rich mayonnaise, preferably Kewpie

1 tablespoon yuzu kosho

Directions

Special equipment:

6-inch wood skewers

Preheat a grill to medium-high heat. Soak 6-inch wood skewers in water for 30 minutes.
Score the shiitake mushroom caps to form a cute design. Cut each mushroom cap in half. Skewer 3 mushroom cap halves onto a skewer. Wrap one piece of thin pork belly around each asparagus stalk, then cut each into even 3 pieces. Skewer 3 asparagus pieces onto another skewer. Skewer 3 shishito peppers onto another skewer. Skewer 3 pieces chicken onto another skewer.
Without salting your skewers, add them to a grill and grill on all sides, glazing with the teriyaki sauce starting halfway through cooking and continuing every few minutes, until fully cooked and the chicken’s internal temperature reads 165 degrees F, 7 to 10 minutes. Remove the skewers from the grill when done.
Mix the mayo with the yuzo kosho in a bowl and serve the skewers with this delicious dip.