Total Time: 30 Minutes Prep Time: 15 Minutes Cook Time: 15 minutes Servings: 5
1 baby eggplant
3 petite sweet red peppers
3 shishito peppers
1/3 cup of mirin
1. Chop zucchini and eggplant into small chunks. Place in a shallow bowl and pour mirin over vegetables. Mix well and let soak for approximately 5 minutes.
2. Cut peppers into fine rounds and set aside.
3. Arrange the vegetables in the order of your preference on the skewers. I prefer to the order of red pepper, eggplant, shishito, zucchini, red pepper.
4. Place slightly off to the side of the flames and cook each side for approximately 7 minutes, or until the vegetables have softened. Alternatively, you can also heat a large frying pan to medium-high heat and cook for 7 minutes each side.
5. Serve immediately.