Tasty

Japanese Grilled Skewers 4 Ways (Kushiyaki)

Skewer that hunger away.

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Here's how you make all of them:

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Soy Glaze

INGREDIENTS

Servings: 1 cup

1 cup soy sauce

¼ cup rice vinegar

¼ cup sake

¼ cup sugar

PREPARATION

1. In a medium pot, combine all ingredients and bring to a boil until the bubbles start to become sticky and glossy.

2. Remove and set aside.

Glazed Chicken Skewers

INGREDIENTS

Servings: 6-8

1 pound boneless, skinless, chicken thighs, cut into 1-inch chunks

1 cup green onions, sliced into 1-inch long pieces

½ cup soy glaze, see recipe above

3 tablespoons canola oil

6-inch bamboo skewers

Thinly sliced green onions to garnish

PREPARATION

1. Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.

2. Heat oil in a pan over medium-high heat.

3. Sear 3-4 skewers at a time and flip when the undersides are golden brown.

4. Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.

5. Cool, then serve with additional green onions on top!

6. Enjoy!

Bacon Mushroom Skewers

INGREDIENTS

Servings: 8

8 slices bacon

2 cups mushrooms, halved

Salt

Pepper

3 tablespoons canola oil

6-inch bamboo skewers

PREPARATION

1. Thread one end of the bacon onto the end of a skewer. Add a mushroom half, and weave the bacon around the mushroom and back through the skewer, creating a wave pattern between the mushrooms. Move the bacon and the mushrooms down the skewer, repeating until the other edge of the bacon is threaded through.

2. Repeat with remaining bacon and mushrooms.

3. Heat oil in a pan over medium-high heat.

4. Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are golden brown.

5. Season the other side with salt and pepper and cook until bacon is as crispy as you’d like.

6. Cool, then serve!

7. Enjoy!

Chicken Meatball Skewers

INGREDIENTS

Servings: 6-8

1 pound ground chicken

¼ green onions, thinly sliced

1 tablespoon ginger, minced

1 teaspoon sesame oil

1 cup soy glaze

3 tablespoons canola oil

6-inch bamboo skewers

Sesame seeds, to garnish

PREPARATION

1. Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup of the soy glaze in a bowl until evenly mixed. If the mixture does not hold its shape when rolled into a ball, add ¼ cup of panko bread crumbs, mix evenly, and re-roll the meatballs to test their structural integrity.

2. Roll about 1-inch meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.

3. Heat oil in a pan over medium-high heat.

4. Sear 3-4 skewers at a time and flip when the undersides are golden brown.

5. Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.

6. Cool, then serve!

7. Enjoy!

Steak & Asparagus Skewers

INGREDIENTS

Servings: 6-8

1 pound sirloin steak, cut into 1-inch chunks

2 cups asparagus, cut into 1-inch pieces

Salt

Pepper

3 tablespoons canola oil

6-inch bamboo skewers

PREPARATION

1. Skewer 3-4 pieces of steak and asparagus in an alternating pattern on a bamboo skewer. Repeat with remaining steak & asparagus

2. Heat oil in a pan over medium-high heat.

3. Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are a dark brown.

4. Season the other side with salt and pepper, and cook for about 1 more minute.

5. Cool, then serve!

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