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Grilled japanese tapas

Grilled Japanese Tapas

05/13/2026|by Jason Klein

Memorial Day weekend signals the official start of grilling season, and there's no better way to kick things off than with something unexpected. Grilled Japanese Tapas bring bold, clean flavors to your backyard spread—and they come together with almost no effort.

This recipe features three standout vegetables: shishito peppers, asparagus, and Brussels sprouts. Each one gets its own preparation and its own sauce, so every bite delivers something different. The peppers finish with a bright hit of ponzu and flaked sea salt. Sesame-dressed asparagus adds a touch of heat, while the Brussels sprouts get a rich, creamy mustard-dressing finish. Together, they make a spread that feels impressive without demanding hours of prep.

Japanese-inspired sauces like ponzu, Chuka, and Wafu dressing are available at most Asian grocery stores and many well-stocked supermarkets. Pick them up ahead of time, and you'll be ready to go the moment the grill heats up. Your TrueFlame brings the high heat needed for the vegetables to develop color without turning soft.

Serve all three together as a shared starter before the main course hits the grates, or plate them alongside grilled meats for a well-rounded cookout spread. Either way, this trio of appetizers is a crowd-pleaser that shows just how versatile outdoor cooking can be.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and pick up his award-winning rubs and cookbook at BigSwedeBBQ.com.

Grilled Japanese Tapas Ingredients

Grilled Shishito Peppers

  • 1 lb Shishito Peppers

  • 2 Tbs Olive Oil

  • 1/3 Cup Ponzu Sauce

  • Bonito Flakes

  • Flaked Sea salt

Grilled or Sautéed Asparagus

  • 1 lb Asparagus

  • 1 Tbs Olive Oil

  • 1/2 cup Chuka Dressing

  • 2 Tbs Roasted Sesame Seeds 

Grilled or Sautéed Brussels Sprouts

  • 1 lb Brussels Sprouts

  • 1 Tbs Olive Oil

  • 1/3 cup Dijon Mustard

  • 1/3 cup Wafu Dressing

  • 1 cup Vegetable stock (optional)

Grilled Japanese Tapas Directions

Grilled Shishito Peppers

  1. Rinse the peppers and toss them with olive oil, making sure they are evenly coated. Set the grill on high. Use a vegetable tray to keep the peppers from falling through the grill grates.

  2. Grill on high until the peppers are roasted and browned, about 5-6 minutes. Take the peppers off the grill and toss them with the Ponzu sauce. Season with the flaked sea salt. 

  3. Serve immediately and sprinkle the bonito flakes on top of the peppers. If you want to make the Japanese tapas completely vegan, skip the bonito flakes.

Grilled or Sautéed Asparagus

  1. Rinse the Asparagus and cut off the hard bottom part. Pour the olive oil into a large sauté pan and heat on medium-high. When the pan is hot, add the Asparagus.

  2. Sauté for 5-6 minutes on medium-high until the Asparagus are nicely browned and have softened. When ready, pour the Chuka dressing into the pan. The dressing will start to caramelize almost instantly, so be careful not to burn the dish. Toss the Asparagus in the dressing, add the sesame seeds, and then quickly toss one more time. Remove from the burner and serve immediately. 

  3. You can also do this on a grill if you prefer a more charred flavor. Toss the Asparagus in olive oil and set the grill to medium. Place the Asparagus on a vegetable tray and brown on all sides. When almost ready, toss them in the chukka dressing and sesame seeds, and finish the Asparagus on high heat until they have a nice glaze.

Grilled or Sautéed Brussels Sprouts

  1. Rinse the Brussels Sprouts, then remove the stalk and the outer, tougher leaves. Quarter the Brussels Sprouts.

  2. Add oil to a large sauté pan on medium heat. Sauté the Brussels Sprouts slowly until they are slightly browned; make sure you don't burn the leaves. This will take about 4-6 minutes. When slightly browned, add the vegetable stock. The stock should just cover the base of the ban up to 1/16 of an inch. Give the pan a good stir, then steam-fry until all the liquid has cooked off and the sprouts are tender. 

  3. While the Brussels Sprouts are slowly steaming, mix the Dijon Mustard and Wafu dressing. 

  4. You can also grill the Brussels sprouts on a vegetable tray if you prefer them more earthy. This is my favorite way of preparing them. Set the grill to medium, toss the Brussels sprouts with olive oil, and grill until browned and crispy. When the Brussels sprouts are finished cooking, whether you sautéed them or grilled them, add the Mustard-Dressing mix and stir thoroughly. Make sure the Brussels Sprouts are evenly covered. Serve immediately.

 

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com