So you've got the Konro Grill and you're rearing to go, so we've come up with a few ideas to get you started!
For a traditional Japanese BBQ delight, these chicken & spring onion skewers are the perfect option. Diced chicken breast is marinated before being layered on a skewer with spring onion slices and grilled to perfection.
To make the marinade:
2tbsp 2 Year Aged Soy Sauce
1tbsp Sake or Wine
Bring the mixture to a boil in a small pan, then reduce to a gentle simmer for 20-30 minutes until thickened. Pour 2/3 over the chicken and allow to marinate in the fridge before preparing your skewers, reserving the last 1/3 as a glaze.
Sesame, Yuzu & Ginger Prawns
Quick, easy and totally delicious – that’s what these grilled prawns are all about! Combining bold flavours from Japan creates a superb end result. Perfect on their own, on skewers, or to top a salad.
Simply marinate your large king prawns in the fridge, in a mixture of:
2tsp White Sesame Oil
2tsp Yuzu Juice
2tsp Minced Ginger
1 Minced Garlic Clove
If you are making a big batch of prawns, simply double up on all the measurements.
Tonkatsu Pork Belly
Tonkatsu sauce is the perfect partner for thinly sliced pork belly, melting with the fat and giving it a supremely sumptuous flavour. It couldn’t be easier to make these skewers at home:
Marinate very thinly sliced pork belly in enough Tonkatsu Sauce to coat all sides. Pop it in the fridge for at least an hour before arranging the slices on skewers and grilling for a few minutes each side.
Miso Marinated Aubergine
Another incredibly simple dish that provides exceptional flavour. Dice an aubergine and toss the cubes in a couple of tablespoons of Red Miso Paste. Leave to soak up all the salty flavours before grilling on all sides.
Soy & Garlic Mushrooms
These umami loaded mushrooms are tantalising treat. This would work with most kinds of mushrooms, including Shiitake Mushrooms for an extra hit of umami power.
2tbsp Fresh Nama Shoyu Soy Sauce
1 Clove Garlic, minced
For larger mushrooms, cut them in half before sitting them in the mixture until they have soaked up most of the soy sauce. Arrange them on skewers and then grill on both sides.
You can brush these with more soy sauce as they cook, or serve it with a dip.