Teriyaki skewer mix
Cut each prawn vertically and open the belly, remove the veins. Skewer whole prawns and grill. Brush with Kikkoman Teriyaki BBQ-Sauce with Honey to finish.
Cut off tough ends of asparagus, peel and precook. Cut into 4 cm pieces. Slice roast beef into 15 g slices, wrap with foil and flatten more with meat tenderizer. Wrap pieces of asparagus with meat slices and skewer. Roast on grill and brush with Kikkoman Teriyaki BBQ-Sauce with Honey before serving.
Cut zucchini into vertical thin slices (use a peeler). Wrap each scallop with zucchini slices and skewer. Fry skewers in frying pan on both sides and brush with Kikkoman Teriyaki BBQ-Sauce with Honey before serving.
Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.
Recipe as PDF
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