Jul 14 2026
Restaurants›Chashu Ramen + Izakaya›Izakaya Platter Recipe

Izakaya Platter Recipe

Inspired by Chashu Ramen + Izakaya
Time1h 30m
Serves4

A selection of our best izakaya dishes.

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Ingredients

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Grilled Chicken Skewers (Yakitori)

Deep-Fried Tofu (Agedashi Tofu)

Pickled Vegetables (Tsukemono)

Sesame Spinach Salad (Gomae)

Method

Grilled Chicken Skewers (Yakitori)

  1. 1

    Prepare the Chicken

    Cut the chicken thighs into 2-inch pieces and soak wooden skewers in water for 30 minutes.

  2. 2

    Make the Marinade

    In a bowl, mix together soy sauce, mirin, sake, and sugar until sugar is dissolved.

  3. 3

    Skewer the Chicken

    Thread the chicken pieces onto the soaked skewers.

  4. 4

    Marinate

    Place the skewers in the marinade for at least 30 minutes.

  5. 5

    Grill the Skewers

    Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 5-7 minutes on each side or until cooked through.

  6. 6

    Finish with Green Onions

    During the last minute of grilling, add the green onion stalks to the grill until slightly charred.

Deep-Fried Tofu (Agedashi Tofu)

  1. 7

    Prepare the Tofu

    Drain the tofu and wrap it in a clean towel to remove excess moisture. Cut into 1-inch cubes.

  2. 8

    Coat with Cornstarch

    Dredge each tofu cube in cornstarch until fully coated.

  3. 9

    Heat the Oil

    In a deep pot, heat oil to 180°C (350°F).

  4. 10

    Fry the Tofu

    Carefully place the tofu cubes in the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

  5. 11

    Make the Dashi Sauce

    In a small saucepan, combine dashi stock, soy sauce, mirin, and bring to a simmer.

  6. 12

    Serve

    Serve the fried tofu in a bowl with dashi sauce poured over the top, garnished with grated daikon, chopped green onions, and tempura flakes.

Pickled Vegetables (Tsukemono)

  1. 13

    Prepare the Vegetables

    In a bowl, combine sliced cucumber and julienned carrot.

  2. 14

    Make the Pickling Mixture

    In a separate bowl, mix salt, rice vinegar, and sugar until dissolved.

  3. 15

    Pickle the Vegetables

    Pour the pickling mixture over the vegetables and let sit for at least 30 minutes.

  4. 16

    Serve

    Drain the pickled vegetables and serve as a refreshing side.

Sesame Spinach Salad (Gomae)

  1. 17

    Blanch the Spinach

    Bring a pot of water to boil, add spinach, and blanch for 30 seconds. Drain and rinse under cold water.

  2. 18

    Prepare the Dressing

    In a bowl, mix toasted sesame seeds, soy sauce, sugar, and sesame oil until well combined.

  3. 19

    Combine

    Squeeze excess water from the spinach, chop roughly, and toss with the dressing.

  4. 20

    Serve

    Transfer to a serving dish and sprinkle with additional sesame seeds if desired.

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