Food & Adventures

Friday 26 May 2017

Give your BBQ a Japanese Zing

*this is a collaborative post

Summer is nearly here and that means it's time to get out the BBQ. You may have seen we recently got a new BBQ this week and when I was asked by Yutaka to try these recipes it gave our first BBQ a Japanese twist. I love Sushi and BBQ's so this seemed like a genius idea.

Panko Burgers (makes 6)


For the burger.

2 small red onions (finely chopped)
2 crushed garlic cloves
500g lean minced beef
2 tbsp Yutaka panko breadcrumbs
1 tbsp Yutaka miso sauce
1 tbsp Yutaka Yakiniku sauce
salt & pepper

For the BBQ sauce.

4 tbsp ketchup
1 tbsp Yutaka Japanese Rice Vinegar
2 tbsp Yutaka Tamari Soy Sauce
1/4 tsp Yutaka Wasabi Paste
1 crushed garlic clove
2 tsp soft brown sugar
dash of Tabasco
pinch of salt


Combine the burger ingredients in a food processor and mix together and form into 6 patties, cover and chill. Mix the sauce together and brush the patties with the sauce just before putting on the BBQ along with any toppings you want (I like mushrooms and onions). Once cooked assemble the burger, mix some wasabi paste and mayonnaise together and spread this on the bottom half of your bun and place some salad leaves and add the burger and toppings.

Sushi Kebabs (makes 4)


for the skewers.

6 mini peppers (deseeded and cut into quarters)
2 courgettes (sliced in 5mm rounds)
12 small button mushrooms
marinaded chicken (enough for 12 chunks)

for the rice.

250g sushi rice
330ml water
3tbsp Yutaka Japanese rice vinegar
2 tbsp sugar
1 tsp salt

for the marinade.

2 tbsp Yutaka Yakiniku sauce
1 tbsp Yutaka Miso sauce
2 tbsp Yutaka Tamari Soy sauce
2 crushed garlic cloves
1 tbsp chopped Yutaka Sushi Ginger
1 tbsp Yutaka Mirin
2 tbsp Yutaka Shaoxing rice wine

(you will also needs some Nori sheets and a bamboo roller)


Combine the marinade ingredients and cover the chicken in the mix and chill in the fridge for at least 12 hours. To make the sushi rice, wash the rice 3 or 4 times in cold water. drain the rice in a sieve and then add to a saucepan with 330 ml of water and bring to the boil, simmer for 10 mins with a lid on and the turn the heat off and leave for 30 mins. Once the rice has cooled mix the rice vinegar, sugar and salt and the fold this into the rice. Assemble the kebabs (TIP: soak the skewer stick in water for around 4 hours to stop them burning on the BBQ) cook the kebabs on the BBQ turning them several times. Place a Nori sheet on the bamboo roller and spread some of the rice on the sheet add the cooked kebab and roll in the Nori sheet. Remove the skewer and cut into sushi pieces serve with salad leaves and the BBQ sauce.

With BBQ season just around the corner this is a great alternative to the normal BBQ fare. You can also rope your kids into helping with the prep. Mine loved assembling the kebabs and we all had fun at attempting to roll the sushi up.

Well, That's all for now.


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1 comment

  1. Definitely going to try this out! Love different recipes with a multicultural feel to them!


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