Closed Captioning
apply | reset x
font
size
T
T
T
T
color

June 29th, 2017

Yakitori steak, yuzu shrimp, shishito peppers: Party foods on a stick

Chef Devin Hashimoto of Mizumi at Wynn Las Vegas is in the TODAY kitchen to demonstrate a new twist on surf and turf: Japanese barbecue dishes. Learn how to make grilled shrimp with yuzu butter, yakitori flank steak with scallions and charred shishito peppers with ponzu sauce.

More video

TRENDING

LIFESTYLE