📝 About This Recipe
Originating from the centuries-old tradition of fishermen in Hokkaido cooking over communal hearths, Robatayaki is the soul of Japanese seaside grilling. This recipe features a symphony of land and sea, utilizing high-heat binchotan-style grilling to create a smoky, caramelized crust while locking in incredible moisture. It is a celebration of simplicity, where premium ingredients are elevated by a signature savory-sweet tare glaze and the primal kiss of the flame.
🥗 Ingredients
The Proteins
- 500 grams Chicken Thighs (boneless, skin-on, cut into 1-inch cubes)
- 8 pieces Jumbo Shrimp (peeled and deveined, tail on)
- 250 grams Pork Belly (sliced into 1/4 inch thick strips)
The Vegetables
- 8 pieces Shiitake Mushrooms (stems removed)
- 12 pieces Shishito Peppers (whole)
- 2 stalks Negi (Japanese Long Onion) (white and light green parts cut into 1-inch rounds)
Robata Tare (Glaze)
- 1/2 cup Soy Sauce (high quality Japanese variety)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 2 tablespoons Brown Sugar (packed)
- 2 cloves Garlic (smashed)
- 1 inch Ginger (sliced into rounds)
Finishing Touches
- 1 tablespoon Toasted Sesame Seeds
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1 pinch Sea Salt (Maldon or fine sea salt)
- 1 piece Lemon Wedges (for serving)
👨🍳 Instructions
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1
Soak bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the high-heat grill.
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2
In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, smashed garlic, and ginger rounds.
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3
Bring the sauce mixture to a gentle boil over medium heat, then reduce to a simmer. Cook for 10-12 minutes until the liquid reduces by a third and becomes slightly syrupy. Strain and set aside to cool.
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4
Prepare your grill. Ideally, use a Konro grill with Binchotan charcoal for authentic flavor, but a standard charcoal grill with natural lump charcoal works well. Aim for high, direct heat.
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5
Thread the chicken and negi pieces alternately onto skewers (Negima style). Thread the pork belly in a concertina/zigzag pattern onto separate skewers.
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6
Skewer the shrimp lengthwise so they remain straight during cooking. Skewer the shiitake and shishito peppers individually or in groups of three.
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7
Lightly brush the vegetables with a neutral oil and season them with a pinch of sea salt. Do not glaze them yet.
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8
Place the chicken and pork skewers on the hottest part of the grill. Sear for 3-4 minutes per side until charred and cooked through.
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9
During the last 2 minutes of cooking the meat, use a brush to liberally apply the prepared Tare glaze. Let it bubble and caramelize over the coals, turning once to ensure a sticky coating.
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10
Grill the shrimp for 2 minutes per side until pink and slightly charred. Brush with a small amount of Tare just before removing from the heat.
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11
Grill the vegetables until the shishito skins are blistered and the shiitake are tender (about 3-5 minutes total). Vegetables are best served with just salt or a very light dip in the Tare.
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12
Transfer all skewers to a large serving platter. Sprinkle the chicken and pork with toasted sesame seeds and Shichimi Togarashi.
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13
Serve immediately while the skewers are hot and aromatic, accompanied by fresh lemon wedges.
💡 Chef's Tips
If you cannot find Binchotan, use high-quality lump charcoal and add a few soaked hickory chips for a deeper smoky profile. Always leave a small gap between the ingredients on the skewer to ensure the heat circulates and cooks everything evenly. To prevent the ends of the bamboo skewers from burning, you can lay a strip of aluminum foil across the grill grates to rest the handles on. Don't apply the Tare too early; the high sugar content will cause it to burn and turn bitter before the meat is fully cooked. For the best texture, ensure the pork belly is very cold when slicing; this allows for thinner, more uniform strips.
🍽️ Serving Suggestions
Serve with a side of fluffy steamed Japanese short-grain rice to soak up the extra glaze. Pair with a chilled, dry Junmai Ginjo sake to cut through the richness of the grilled pork belly. A side of pickled daikon (takuan) or cucumbers provides a refreshing acid hit between savory bites. An ice-cold Japanese lager is the traditional 'salaryman' pairing for a casual robata feast. Offer a small dish of extra Tare and a small mound of grated daikon for dipping.