King Trumpet Yakitori

Ingredients for King Trumpet Yakitori

• 1 spring onion, thinly sliced

• 80ml mirin

• 80ml sake

• 80ml soy sauce

• 80ml zarame sugar or raw sugar

• 4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2" pieces

• 1 teaspoon vegetable oil

• Kosher salt

• Eight 6" bamboo skewers, soaked at least 15 minutes

How to make King Trumpet Yakitori

Soak spring onion in ice water until crisp, at least 10 minutes. Drain.

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.

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 spring onions.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.