The final dish is a canvas of colors contrasting against a wood-themed plate. Long skewers crowned with glistening chunks of teriyaki-glazed tofu, red bell peppers, and emerald kale leaves catch your eye. Nestled next to these are golden grilled rice balls, studded with specks of green scallion, releasing a citrusy yuzu aroma. A side sauce adds a pop of dark, glossy allure.

Kale Teriyaki Skewers with Grilled Yuzu-Scallion Rice Balls

Name: Kale Teriyaki Skewers with Grilled Yuzu-Scallion Rice Balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 large bunch of Kale, 1 large bunch washed, stems removed and torn; extra firm tofu, 1 pack pressed and cubed; red bell peppers, 2 cut into large pieces; Gluten-free Teriyaki sauce, 1/4 cup; Japanese short-grain rice, 2 cups cooked; scallions, 1/2 cup finely chopped; Yuzu juice, 1 tablespoon; Gluten-free Tamari (or Soy sauce), 1/4 cup; Canola oil, 2 tablespoons; sea salt, dash; sesame seeds, for garnish

Category BBQ

Prep 30 minutes

Cook 15 minutes

Style Japanese

Technique Grilling

Diet Friendly Vegan

Daily Recipe: December 05, 2023

Unveil a BBQ like no other as you merge the smoky flavors of the grill with the allure of Japanese cooking, particularly starring, Kale. As the nip in the air signals the arrival of a fresh, brisk season, there's nothing like a BBQ dinner to warm up the spirits. The quintessential smoky-sweet BBQ flavors teamed with umami notes of the Japanese teriyaki sauce embody warmth and heartiness. And kale, our seasonal special, which is both plentiful and nutritious adds a healthy twist.

Ingredients (for 4)

1 large bunch of kale - 1 large bunch - washed, stems removed and torn
Extra firm tofu - 1 pack - pressed and cubed
Red bell peppers - 2 - cut into large pieces
Gluten-free teriyaki sauce - 1/4 cup
Japanese short-grain rice - 2 cups - cooked
Scallions - 1/2 cup - finely chopped
Yuzu juice - 1 tablespoon
Gluten-free tamari (or soy sauce) - 1/4 cup
Canola oil - 2 tablespoons
Sea salt - dash
Sesame seeds - for garnish

Preparation

Step 1 - 🔥🌡️🍖

Start the barbecue and ensure it reaches a medium heat.
Step 2 - 🥢🥬🌶️

Thread tofu cubes, red bell peppers, and kale leaves onto skewers. Then brush them with teriyaki sauce.
Step 3 - 🍚🥣🥢

In a bowl, mix cooked rice, yuzu juice, scallions, a tablespoon of canola oil, and a pinch of sea salt.
Step 4 - 🙌🍙🔥

With wet hands, shape the rice mixture into small compact balls and grill them until they're toasty and golden.
Step 5 - 🥢🔥😋

Place the skewers on the grid, grill them for 8-10 minutes, turning occasionally until the vegetables are nicely charred and the tofu is heated through.
Step 6 - 🥄🔥🥡

Briefly heat tamari sauce blended with a spoon of yuzu juice for dipping.
Step 7 - 🥢🍙🍽️

Serve the skewers and rice balls garnished with sesame seeds, accompanied by the dipping sauce.

Additional

Swap out tofu for chicken or shrimp for a non-vegetarian version. You can also add different lashings of seasonal vegetables like squash or Brussels sprouts. Kids would love to shape the rice balls. Remember, this dish not just brims with flavors but also boasts a wealth of nutrients thanks to power-packed kale and whole-grain rice.