Yaki Kaki

Yaki Kaki is a vibrant vegan Japanese BBQ dish featuring grilled marinated king oyster mushrooms and colorful vegetables, offering a smoky flavor and satisfying texture. Perfect for a summer gathering, this dish showcases the essence of Japanese cuisine with its harmonious blend of umami and freshness.

Ingredients

• King oyster mushrooms - 200 grams
• Zucchini - 1 medium
• Red bell pepper - 1 medium
• Yellow bell pepper - 1 medium
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Maple syrup - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Rice vinegar - 1 tablespoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Green onions - 2, chopped (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat a grill or grill pan over medium heat.
2. Clean and slice the king oyster mushrooms into 1 cm thick slices.
3. Slice the zucchini and bell peppers into bite-sized pieces.
4. In a mixing bowl, combine the soy sauce, sesame oil, maple syrup, minced garlic, grated ginger, rice vinegar, salt, and black pepper to create a marinade.
5. Add the sliced mushrooms and vegetables to the marinade, tossing to coat evenly. Let them marinate for 10 minutes.
6. Place the marinated vegetables and mushrooms on the grill. Grill for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
7. Remove from the grill and let cool slightly.
8. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from a variety of vegetables.
• High in fiber, promoting digestive health.

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