James Carrier

Entertain outdoors with an easy robata-yaki menu

CHARITY FERREIRA  – November 17, 2004

Robata-yaki, or Japanese barbecue, is perfect for warm-weather entertaining―it’s simple, fresh, and meant to be shared with friends along with sake and cold beer.

“Robata-yaki originated in seaside villages in Japan, when fishermen would grill the catch of the day on the boat,” says Vernon Cardenas, executive chef at Katana in Los Angeles, a restaurant specializing in Japanese barbecue. Cardenas grills meat, seafood, and vegetable skewers served with flavorful dipping sauces.

Our flexible robata-yaki menu accompanies three of Katana’s sauces. Serve ponzu with skewers of seafood, ginger sauce with vegetables, and mustard sauce with chicken, or let guests mix and match.

Round out the menu with edamame and spinach and noodle salads. Mochi ice-cream balls―scoops of ice cream thinly covered with chewy pounded-rice dough―make a perfect handheld dessert.

Boiled Edamame

Grilled Seafood or Chicken Skewers

Grilled Vegetable Skewers

Cold Soba Noodle Salad

Sesame Spinach Salad