Other Skewers

This chapter includes beef, fish and vegetarian dishes, often referred to collectively as skewers or sticks. This is a great category in which to move away from the traditional and include some great new combinations; the guiding principles are flavour and the use of seasonal produce.

For smaller, rounder ingredients, skewering makes it easier to grill over the robata, and is mostly done over a small pit instead of on the wire rack, to ensure the ingredients don’t stick. Choosing the right length of skewer is important here, so the skewers sit comfortably over the pit. Flavours can be added through marinades, with the addition of a tare sauce or an additional garnish or sauce.