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| Honey Olives Skewers (Japanese) |
Introduction
The first time I saw a version of the Honey Olives Skewers (Japanese) was at a tiny izakaya pop-up that was fond of adventurous combinations. The chef placed shiny green olives and delicate slivers of fish cake onto tiny skewers and then brushed them with warm honey and toasted sesame seeds. The dish was a delight with layers of sweetness and salt and just a hint of smoky flavor. It was a modern take on a Japanese snack: small, perfectly timed bites that complemented tea or a chilled glass of sake.
The recipe I have for Honey Olives Skewers (Japanese) is more of an Easy Honey Olives Skewers rather than a fully Japanese recipe. The dish captures the spirit of modern Japanese cuisine rather than Ancient Traditional Honey Olives Skewers (Japanese), so think playful fusion rather than a dish from an ancient museum. It transforms simple pantry staples into a dish that is the perfect blend of Japanese and Honey Olives Skewers (Japanese) and sure to please the American and European cultures.
Ingredients
-Home cooks are friendly measurements and the dish makes about 18-24 skewers depending on the size.
-200 g (7 oz) large green olives, pitted (about 24) — Castelvetrano or manzanilla work well
-200 g (7 oz) kamaboko or surimi/pressed fish cake, thinly sliced into bite-size pieces
-3 tablespoons (45 ml) good-quality honey
-1 tablespoon (15 ml) soy sauce or tamari (for gluten-free)
-1 teaspoon (5 ml) rice vinegar or lemon juice
-1 tablespoon (15 ml) toasted sesame oil
-1 teaspoon (5 g) toasted sesame seeds
-1 small strip of lemon zest (for garnish), finely julienned
-Fresh shiso leaves or finely chopped parsley for a green note (optional)
-18–24 small wooden skewers (6–8 cm / 2.5–3 in)
-Notes: If you prefer a plant-based version, swap the fish cake for thin slices of smoked tofu or marinated roasted red pepper.
Preparation Steps
-Make the glaze
In a small bowl, whisk together the honey, soy sauce, rice vinegar, and the toasted sesame oil until the mixture is smooth. Sample it; it should be gently sweet while still having a bit of a bite.
-Prepare the ingredients
Using the kitchen paper, pat the olives dry.
Try to cut the kamaboko (or your substitute) into pieces that are about the same size as the olives to maintain balance on the skewers.
-Make the skewers
On each one place an olive, then a folded slice of fish cake (or tofu/pepper), then add another olive. Leave some room at the end so that they are easy to pick up.
Gently coat the skewers with half of the honey glaze. Place the skewers on the grill on a baking sheet. On low heat, broil or grill for about 2 to 3 minutes and make sure to keep an eye on it so the honey glaze does not burn.
-Finish with zest and sesame seeds
Take away the skewers and add more glaze instantly. Then sprinkle sesame seeds and strips of zest as decoration. If they are being used, place one small shiso leaf placed under each skewer, or sprinkle some cut up parsley.
Arrange on a large tray to share with people. They can be enjoyed when they are warm or at room temperature.
These pair wonderfully with some pickles, rice crackers, and even a glass of chilled dry white wine or sake.
Tips & variations
-To give the glaze more essence, for the Authentic Honey Olives Skewers (Japanese) mood, add a thinned out tablespoon of white shiro miso with some water. Remember, a little goes a long way so use a teaspoon.
-For an Easy Honey Olives Skewers (Japanese) version, the weeknight version broiler us skipped and the skewers are served raw, just brushed with the glaze. They are fast and still quite tasty.
-Smoked salmon or griddle halloumi are great alternatives for kamaboko. For a vegan glaze, add some maple syrup instead of the honey.
-Honey tastes best when it is not overcooked. Honey is easily caramelized and broiling for a long period of time should be avoided.
-You can prepare the skewers a few hours in advanced by chilling them in the fridge. They should be brushed and broiled right before serving for an added glossy finish.
Closing
Japanese Honey Olive Skewers offer a lesson on sweet, savory, and everything in between.
The Easy Honey Olives Skewers recipe is great for small get-togethers and cocktail parties or can be used as a simple yet sophisticated snack to impress your pals. Here’s a side note: modern Japanese izakaya culture adores small plates that can be skillfully matched with beverages, as is the case with these skewers and that’s why they are perfect to share— they are relaxed and meant for people to enjoy together. Try this dish, share with your friends and family and come back for more recipes from around the world! If you would like, I can recommend wine or sake pairings or a vegetarian alternative to fit your needs.