📝 About This Recipe
Transport your taste buds to the vibrant izakayas of Tokyo with this plant-based take on a classic Japanese street food staple. We swap traditional chicken for meaty, succulent chunks of seitan that are charred to perfection over high heat and lacquered in a homemade, ginger-infused tare sauce. The combination of savory wheat gluten and sweet, charred scallions creates a symphony of textures that will satisfy even the most devoted meat lovers.
🥗 Ingredients
The Protein & Aromatics
- 16 ounces Vital Wheat Gluten Seitan (pre-cooked, cut into 1-inch cubes)
- 2 bunches Scallions (white and light green parts only, cut into 1-inch lengths)
- 1 tablespoon Toasted Sesame Oil (for brushing)
The Tare (Yakitori Sauce)
- 1/2 cup Soy Sauce (high quality, such as Shoyu)
- 1/2 cup Mirin (Japanese sweet rice wine)
- 1/4 cup Sake (dry style)
- 2 tablespoons Coconut Sugar or Brown Sugar
- 1 inch Fresh Ginger (peeled and sliced into rounds)
- 2 pieces Garlic Cloves (smashed)
- 1/2 teaspoon Black Peppercorns (whole)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1/2 teaspoon Shichimi Togarashi (Japanese seven-spice blend)
- 1 piece Fresh Lime (cut into wedges)
👨🍳 Instructions
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1
If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
In a small saucepan, combine the soy sauce, mirin, sake, sugar, ginger slices, smashed garlic, and peppercorns.
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3
Bring the sauce mixture to a boil over medium-high heat, then reduce to a simmer.
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4
Simmer the tare for 10-15 minutes, or until the liquid has reduced by half and has a syrupy, glossy consistency that coats the back of a spoon.
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5
Strain the sauce through a fine-mesh sieve into a clean bowl, discarding the solids, and set aside to cool slightly.
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6
Thread the seitan cubes and scallion pieces onto the skewers, alternating between them (usually 3-4 pieces of seitan and 3 pieces of scallion per skewer).
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7
Lightly brush the assembled skewers with toasted sesame oil on all sides.
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8
Preheat a cast-iron grill pan or an outdoor grill to medium-high heat. Ensure the grates are clean and lightly oiled.
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9
Place the skewers on the grill. Cook for 2-3 minutes per side without touching them, allowing a nice char to form.
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10
Once charred on all sides, use a brush to generously apply the tare sauce to the seitan and scallions.
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11
Flip the skewers and grill for another 30-60 seconds per side, allowing the sauce to caramelize and become tacky. Be careful not to let the sugar in the sauce burn.
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12
Apply a final glaze of sauce just before removing the skewers from the heat for maximum shine and flavor.
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13
Transfer the hot skewers to a serving platter and sprinkle immediately with toasted sesame seeds and shichimi togarashi.
💡 Chef's Tips
Use 'chicken-style' seitan for the most authentic texture; it's usually lighter in color and more fibrous. Don't crowd the skewers on the grill, as this will steam the ingredients rather than charring them. If you want extra depth, add a splash of liquid smoke or a teaspoon of miso paste to your tare sauce. Always keep a small portion of the tare sauce separate to serve as a dipping sauce to avoid cross-contamination. For the best scallion flavor, use the thicker white parts which hold up better to the heat than the thin green tips.
🍽️ Serving Suggestions
Serve alongside a bowl of fluffy steamed short-grain white rice. Pair with a cold Japanese lager or a crisp, dry Sake. Accompany with a side of Sunomono (Japanese cucumber salad) to cut through the salty glaze. Offer a side of charred shishito peppers seasoned with sea salt. Include a small dish of Japanese hot mustard (Karashi) for those who like an extra kick.