Vegetable and halloumi yakitori
Fast food
Vegetable and halloumi yakitori
Katsu aubergine
Leek and cheese gyoza
Seaweed and potato patties
Sweet potato tempura
Fried cabbage rolls
Pumpkin korokke
Cheeseless pizza
Tofu and courgette pizza
Japanese curry
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Makes 6 to 8 yakitori
Yakitori is usually pieces of chicken skewered on sticks and grilled. I have substituted vegetables and a chewy Cyprus cheese for the chicken but all of the other ingredients are as they should be. Use any vegetables you want to.

These are perfect for a barbeque.

Ingredients
250g (8oz) pack halloumi cheese
1 courgette (zuchinni)
8 mushrooms
1 large sweet potato
8 cherry or small tomatoes
12 spring onions (green onions)

Yakitori sauce
50ml (3 tbsp ) sake
50ml (3 tbsp ) mirin
75ml (5 tbsp ) soy sauce
1 teaspoon cornflour (cornstarch)
little water 		First of all make the yakitori sauce. Place the mirin, sake and soy sauce into a small pan and bring it to the boil. Simmer it lightly for two minutes. Mix the cornflour with a little water and whisk it into the sauce. It will immediately thicken. Take the sauce off the heat and cool. This sauce will keep for weeks in the fridge.
Next cut the sweet potato into largish cubes and place them on a baking tray. Brush them with vegetable oil and spoon over some of the yakitori sauce.
Bake for about 30 minutes to cook them through. Allow them to cool. Cut your other vegetables and halloumi into similar sized chunks.
Skewer your vegetables and the halloumi alternating with the spring onions between each vegetable as in the picture. Place them on a grill (broiler) pan on some aluminium foil and brush generously with the yakitori sauce.
Grill or barbeque until the vegetables a cooked and browned. You could also bake them in a hot oven or griddle them on a electric griddle plate or even put them on the barbeque.

Serve as a starter or main course with more of the yakitori sauce.
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Mirin is a sweetened sake with a similar taste to a sweet sherry. It is used a lot in Japanese cooking and used in many recipes in this book so it is worth seeking out a bottle. Lots of supermarkets now stock mirin and you will more than likely find it in your local Asian grocer. It can be quite expensive but no more than a good sherry.
Sake is a Japanese rice wine. The quality can vary enormously but for cooking purposes I would buy quite a cheap one to start with. If you like to drink it buy a big bottle.
It's called a grill in the UK and a broiler in the US. Interestingly I was looking at an 18th century cookbook in a stately home in the North of England and I noticed the author used the word broiler. So it seems that they kept the old word in the US and in the UK it changed.