Uploaded November 2021 | Updated September 2026, 1 day ago

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You probably think it’s an egg yolk and a glazed pork belly Yakitori. Well… it’s not. It’s actually just vegetables.
This dish was inspired by 2021 S.Pellegrino Young Chefs competition, where the winner presented a totally vegetable focused dish.
It’s about time, right?
In this video I'm cooking vegetables on open fire with a burning / charring technique, native to many cuisines. I also prepare a special carob glaze and a plant-based egg-shaped sauce mix, which I'm sure you already know how it's done.
Simple yet sophisticated fine dining vegetable dish with almost meatlike, deep flavours.
Carob glazed vegetable Yakitori, served with plant-based Bechamel sauce & burned pepper purée.

If you want to master the culinary art of French Saucery and be able to prepare Bechamel and other French sauces like a Chef, check out:

Enjoy!✌🏻



| Glazed Pork Belly Yakitori | Vegan Version |

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