Yakitori with mushrooms
4 servings
30 minutes
Yakitori with mushrooms is an exquisite dish of Japanese cuisine that combines simplicity in preparation and a rich umami flavor. Historically, yakitori was made with chicken, but over time various variations emerged, including mushrooms that perfectly absorb the tare sauce, giving the dish a caramel depth. In this recipe, oyster mushrooms are skewered, grilled to a golden crust, and soaked in a rich sauce made from mirin, sake, soy sauce, and sugar. Crispy shallots add freshness and contrast. An ideal grilling dish that can be served as an exquisite appetizer or part of a Japanese dinner.
1
Soak the shallots in ice water for 10 minutes or more until they become crispy. Drain the water.
- Shallots: 1 head
2
Sauce: combine mirin, sake, soy sauce, and sugar in a small saucepan, bring to a boil; reduce heat and simmer for 12-15 minutes until slightly reduced. Set aside.
- Mirin: 0.3 glass
- Sake: 0.3 glass
- Soy sauce: 0.3 glass
- Sugar: 0.3 glass
3
Preheat the grill to medium heat. Skewer 3 pieces of mushroom on each skewer. Lightly brush with oil and sprinkle with salt. Grill until golden brown, about 1 minute on each side. Then grill, basting with sauce and turning occasionally, until tender for about 2 more minutes. Serve the mushrooms with shallots.
- Oyster mushrooms: 4 pieces
- Vegetable oil: 1 teaspoon
- Coarse salt: to taste
4
Can be prepared in advance: the sauce can be made 3 days before cooking the mushrooms. Cool, cover with a lid, and store in the refrigerator. Heat before use.