Photo by Aya Brackett.
If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the sweet-salty glaze.
Recipe information
Yield
4 Servings
Ingredients
1 scallion, thinly sliced
1/3 cup mirin
1/3 cup sake
1/3 cup soy sauce
1/3 cup zarame sugar or raw sugar
4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2" pieces
1 teaspoon vegetable oil
Kosher salt
Special equipment:
Eight 6" bamboo skewers, soaked at least 15 minutes
Preparation
Step 1
Soak scallion in ice water until crisp, at least 10 minutes. Drain.
Step 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.
Step 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.
Recipe notes
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