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September 2015 Issue

King Trumpet Yakitori

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.


4 Servings

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

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.

How would you rate King Trumpet Yakitori?

  • Very tasty--the tare makes the mushrooms caramelize nicely, and they stay nice and juicy inside. Note: king trumpet mushrooms are sometimes labeled as king oyster mushrooms.

    • sitagaki

    • 9/9/2015

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