Robatayaki: Grilled Seafood and Vegetables over Charcoal

Prepare your charcoal grill, aiming for medium-high heat. If using a gas grill, preheat to 200-230°C.

Peel and devein the shrimp. Pat all seafood dry. Slice the bell pepper and zucchini into 2 cm thick pieces. Trim the stems of the shiitake mushrooms.

Thread the shrimp, scallops, bell pepper, zucchini, and shiitake mushrooms onto bamboo skewers, alternating for visual appeal. If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.

In a small bowl, whisk together the soy sauce, mirin, and sake to create a light glaze.

Lightly brush the skewers with a small amount of oil to prevent sticking. Place the skewers on the hot grill. Cook, turning occasionally, until the seafood is opaque and cooked through, and the vegetables are tender-crisp with nice grill marks, about 8-12 minutes total.

During the last few minutes of grilling, brush the skewers with the prepared soy sauce glaze, turning frequently to allow it to caramelize lightly without burning.

Remove the skewers from the grill and arrange them on a serving platter. Serve immediately with fresh lemon wedges for squeezing.