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King Trumpet Yakitori

King Trumpet Yakitori

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If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.


  • 1 scallion, thinly sliced
  • ⅓ cup zarame sugar or raw sugar
  • 4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2-inch pieces

Special Equipment

  • Eight 6-inch bamboo skewers, soaked at least 15 minutes

Recipe Preparation

  • Soak scallion 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 scallions.

  • Do Ahead: Tare can be made 3 days ahead. Let cool; cover and chill. Reheat before using.

Recipe by AL's Place, San Francisco, CA,

Nutritional Content

Calories (kcal) 160 Fat (g) 1 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 26 Dietary Fiber (g) 0 Total Sugars (g) 23 Protein (g) 3 Sodium (mg) 1330Reviews SectionThis was a bad recipe vbecause it took too long to write out Nd took t0 long to makeax. Thos rdcipe rlly suvked.

Watch the video: King Trumpet Yakitori