Many people, including myself, want more vegetables and a variety of them at BBQ parties, but we're tired of the same old. There is such a thing as a Japanese BBQ, but not everyone has a hibachi nor a shichirin. But we can over come this, it just takes a bit of improvisation.
Okra is super simple. Brush on some oil, then sprinkle some salt on top. Little bit of crunchy on the outside, and nice and soft on the inside. Simply awesome. Now, because they do Pirouettes on you when you skewer them with just one stick, just use another as you can see in the photo below with the konnyaku.
If you're adventurous, you can also grill konnyaku with hatched cuts in it. Once you see it brown on the corners, it's ready to go. We tried it with the sweet miso; it was ok, but there was a special korean sauce someone had there, and that was really good.
Eggplant! make sure it's the long kind, the skin is softer, and they're done faster. Some people just put the whole thing on the grill; it's lovely with ponzu and some grated ginger. But ever since I had one explode on me, I'm slicing them in half (long ways). Also if sliced in half, you can enjoy it with some sweet miso sauce spread on top (I'll post the recipe for this next week). Delish.
Happy summer!
Some photos provided by American Otaku. Thanx!
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