King Trumpet Yakitori
Grilled king trumpet mushrooms glazed in a savory-sweet tare sauce and topped with crisp scallions. This Japanese-inspired vegetarian yakitori dish features meaty mushrooms brushed with a traditional mixture of mirin, sake, and soy sauce.
Ingredients
- •1 piece scallion
- •⅓ cup mirin
- •⅓ cup sake
- •⅓ cup soy sauce
- •⅓ cup zarame sugar
- •4 small king trumpet mushrooms
- •1 teaspoon vegetable oil
- •1 pinch Kosher salt
- •8 piece bamboo skewers
- •15 minutes soaking time
Cooking Instructions
- 1.
Soak scallion in ice water until crisp, at least 10 minutes. Drain.
10 min
- 2.
Meanwhile, bring mirin, sake, soy sauce, and zarame sugar to a boil in a small saucepan; reduce heat and simmer until slightly reduced, 12-15 minutes. Set tare aside.
15 min
- 3.
Prepare grill for medium heat. Thread 3 mushroom pieces onto each skewer. Brush lightly with oil and season lightly with salt. Grill until golden brown, about 1 minute per side. Then cook, brushing with tare and turning occasionally, until glazed and tender, about 2 minutes more. Serve mushrooms topped with scallions.
5 min
