Skip to main content
Epicurious
Bon Appétit

King Trumpet Yakitori

3.8

(1)

Image may contain Plant Food Dish and Meal
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

  1. 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.

TagsSkewerSakeAlcoholBeveragesJapaneseEast AsianAsianKing Trumpet MushroomMushroomVegetableStarterSideLunchDinnerVeganVegetarianQuickEasyGrillingBon Appétit

See Related Recipes and Cooking Tips

Read More
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Mint Julep
A strip of lemon zest balances this refreshing spring classic.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?