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Chef Devin Hashimoto shares traditional Japanese grilling techniques and a few of his favorite robatayaki-style recipes.
He shows us how to make grilled shrimp with yuzu butter, yakitori flank steak with scallions and charred shishito peppers with ponzu sauce.
Shrimp is a classic for grilling, and seasoning it with yuzu juice gives it a more unique taste than lemon juice.
This recipe is made with flank steak, which is great for grilling, and the yakitori sauce can also be used for many other proteins, including chicken and seafood.
Shishito peppers are fantastic for grilling because they are quick and easy and taste great. The exciting thing about eating shishito peppers is that one out of 10 may be spicy and you typically can't tell which one might be hot. Both the sweet and spicy peppers taste delicious when grilled until they have a smoky charred flavor, which is complemented by the salty, citrusy ponzu sauce.
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