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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.