Shrimp Yakitori (Ebi Kushiyaki) rings in the new year with bold flavor, featuring Cura’s Signature Spice Blends—especially our house‑made Togarashi. Known as the “salt and pepper” of the Japanese kitchen, Togarashi is a vibrant finishing spice added just before serving to preserve its aroma and subtle crunch. While classic on ramen and udon, its smoky, citrusy depth also elevates everything from avocado toast to grilled proteins.
In this featured entrée, we use this versatile blend to elevate Shrimp Yakitori. This succulent seafood adaptation of the classic Japanese street food features fresh shrimp threaded onto bamboo skewers and seared over high heat to achieve a perfect, smoky char. We’ve paired these tender skewers with golden, crispy rice cakes—made from sushi rice seasoned with rice wine vinegar and sugar—and a vibrant vegetable stir-fry finished with a rich, sweet soy sauce.
The dish truly comes alive with a drizzle of my version of Asian style Hot Honey, a bold infusion of sriracha, garlic, and toasted sesame oil. Grilled over charcoal and finished with a flurry of fresh scallions and a dusting of our house Togarashi, this dish is a masterclass in balance and heat. “Ignite the grill and discover how a carefully curated spice profile can transform a simple seafood catch into a gourmet masterpiece,” says Cura Corporate Executive Chef Jason Clark.
Experience the recipe here!
