These Japanese inspired colourful Umai Skewers are the most moreish snack ever. Trust us… you’ll be going back for seconds! They’re delicious, easy and quick to make, perfect for any occasion to have as a starter or snack option.
Prep time: 10 mins Cook time: 10 mins Serves: 6
½ cup miso paste
¼ cup mirin
¼ cup sake
Red – 1 packet Beekist Jelly Bean Tomatoes
Orange – 8 Sea Cuisine Raw Whole Tiger Prawns, shelled but head and tail left on
Yellow – 1 yellow capsicum, big slices
Green – 8 heads The Fresh Grower sweet stem broccoli
Blue/purple – 1 Aubergine & 1 Red onion , cubed
White – 1 block Mainland haloumi, cut in 2cm cubes
Brown – 100g shiitake mushrooms, halved
¼ cup Alison’s Pantry sesame seeds, toasted
1 tbsp Olivado extra virgin peanut oil, for the grill plate
We used (soaked) bamboo skewers
We used a Le Creuset cast iron rectangular grill
Emersons 1812 Pale Ale
In a bowl combine the miso paste with mirin and sake. Mix well to combine.
Skewer ingredients on pre-soaked skewers (this stops them burning) and brush the miso mixture all over.
Preheat the grill or barbeque to 220C.
Place the skewers on the oiled grill plate.
Grill for 7-10 minutes, turning often, until cooked and golden. Monitor them as they grill, the tomatoes may be done sooner.
Sprinkle with sesame seeds and serve with a cold beer.