Umai Skewers

Umai Skewers (Rugby World Cup)

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These Japanese inspired colourful Umai Skewers are the most moreish snack ever. Trust us… you’ll be going back for seconds! They’re delicious, easy and quick to make, perfect for any occasion to have as a starter or snack option.

Prep time: 10 mins Cook time:   10 mins Serves: 6


½ cup miso paste

¼ cup mirin

¼ cup sake

Red - 1 packet Beekist Jelly Bean Tomatoes

Orange - 8 Sea Cuisine Raw Whole Tiger Prawns, shelled but head and tail left on

Yellow - 1 yellow capsicum, big slices 

Green -  8 heads The Fresh Grower sweet stem broccoli

Blue/purple - 1 Aubergine & 1 Red onion , cubed 

White  - 1 block Mainland haloumi, cut in 2cm cubes

Brown - 100g shiitake mushrooms, halved 

¼ cup Alison’s Pantry sesame seeds, toasted 

1 tbsp Olivado extra virgin peanut oil, for the grill plate


We used (soaked) bamboo skewers

We used a Le Creuset  cast iron rectangular grill

Beer Match: Emersons 1812 Pale Ale 


  1. In a bowl combine the miso paste with mirin and sake. Mix well to combine. 

  2. Skewer ingredients on pre-soaked skewers (this stops them burning) and brush the miso mixture all over. 

  3. Preheat the grill or barbeque to 220C.

  4. Place the skewers on the oiled grill plate.

  5. Grill for 7-10 minutes, turning often, until cooked and golden. Monitor them as they grill, the tomatoes may be done sooner.

  6. Sprinkle with sesame seeds and serve with a cold beer.