Shiitake Yakitori
Umami-rich fresh shiitake mushroom caps grilled with soy butter or tare sauce.
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Ingredients
- 12 pieces Fresh shiitake mushrooms (large caps)
- 1/4 cup Soy sauce
- 1/4 cup Mirin
- 2 tablespoons Sake
- 1 tablespoon Brown sugar
- 1 tablespoon Unsalted butter
- 1 tablespoon Vegetable oil
- 1 teaspoon Toasted sesame seeds(optional)
- 1 stalk Green onion, thinly sliced(optional)
- 6 pieces Bamboo skewers
Instructions
- 1
Soak the bamboo skewers in water for at least 20 minutes to prevent them from burning on the grill.
- 2
Clean the shiitake mushrooms by wiping them with a damp paper towel and remove the woody stems.
- 3
In a small saucepan, combine the soy sauce, mirin, sake, and brown sugar over medium heat.
- 4
Simmer the sauce for 5-7 minutes until it thickens into a glossy glaze, then whisk in the butter until melted.
- 5
Thread two to three mushroom caps onto each skewer, piercing them through the center of the cap.
- 6
Lightly brush the mushrooms with vegetable oil and place them on a preheated grill or grill pan over medium-high heat.
- 7
Grill for 3 minutes per side, brushing generously with the soy butter glaze during the last 2 minutes of cooking.
- 8
Remove from heat once the mushrooms are tender and charred, then garnish with sesame seeds and green onions.
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