Bring the Japanese pub-style experience to your table. Skewer shrimp and shishito peppers, and grill. Brush with a miso sake glaze featuring McCormick® Ginger throughout the cooking process to create sensational flavor, just like the classic dish served up at a local Izakaya.

  • 20min

    prep time

  • 35min

    cook time

  • 84


  • 11



  • Miso Sake Glaze
  • 1/2 cup water
  • 1/3 cup rice vinegar
  • 1/4 cup firmly packed, light brown sugar
  • 1/4 cup mirin
  • 1/4 cup sake
  • 3 tbsps white miso
  • 1 tsp McCormick® Onion Powder
  • 1/2 tsp McCormick® Ginger, Ground
  • Shrimp & Shishito Pepper Yakitori
  • 450 g extra-large (21 to 25 count), shrimp, peeled and deveined
  • 25 small, shishito peppers
  • 15cm bamboo skewers, soaked in water

Nutrition information (per serving)

  • 84calories
  • 56mgcholesterol
  • 185mgsodium
  • 7gprotein
  • 1gtotal fat
  • 1gfiber
  • 10gcarbohydrates


  • For the Glaze, mix all ingredients in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 25 to 30 minutes or until glaze is reduced to about 3/4 cup, stirring occasionally. Remove from heat.

  • For the Shrimp Yakitori, alternately thread 1 each shrimp and shishito pepper onto each bamboo skewer. Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink and peppers are blistered, brushing evenly with glaze while cooking. Brush grilled skewers with any remaining glaze, just before serving.