Grilled Vegetables (Yakiyasai)

Grilled vegetables are a wonderful complement to many Japanese dishes. Learn the basic technique and try grilling different vegetables!

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. Grown in Kyoto around the Manganji area, Fushimi peppers grow to about 10-15cm. Sweet and flavorful, they have a sharp tip and are known as the thinnest pepper in Japan. Spring to summer is their 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 mushrooms and Fushimi peppers on a non-stick frying pan without oil, then grill well on both sides. Once cooked, remove them from the pan and add the halved tomatoes in the same way. Arrange the grilled vegetables on a plate. Combine the ingredients listed under [A] to make the sauce. Pour it over top or serve it as a dipping sauce on the side.