Grilled Vegetables (Yakiyasai)

Grilled Vegetables (Yakiyasai)
Photographed by Masaya Suzuki

Recipe by
Junko Takagi







Calorie count is per serving

Ingredients (Serves 4)

  • 8 Fushimi peppers

    can be substituted with shishito peppers. Fushimi pepper is grown in Kyoto, around the Manganji area. This pepper grows about 10 to 15cm. Sweet and flavorful. Sharp tip and known as the thinnest pepper in Japan. Spring to summer is the peak season.

  • 4 tomatoes (small)
  • 15 cm gobo burdock root
  • 4 king oyster mushrooms
  • [A]

    • 2 tsp lemon juice
    • 2 tsp rice vinegar
    • 1 tsp soy sauce
  • Rice vinegar, as needed



Remove the stems of the tomatoes, then cut them into halves crosswise. Lightly scrape off the skin of the burdock root, cut into thin slices, and place them in water mixed with rice vinegar. Cut the king oyster mushrooms into thin slices.


Line the burdock root, king oyster mushroom and Fushimi pepper on a non-stick frying pan without oil, then grill well on both sides. Once cooked, remove them from the pan, add the halved tomatoes in the same way. Arrange the grilled vegetables and king oyster mushroom on a plate. Combine the ingredients listed under [A] to make the sauce. Pour it on the plate or serve it as a dipping sauce on the side.