Yakitori, the Japanese grilling of meats and vegetables on skewers, is brilliant for easy summer cooking. Make a double or triple batch of the tare (the glaze) to keep in the fridge. It’s brilliant over meaty mushrooms such as shiitake, but also excellent to glaze chicken or pork kebabs. Because of the sugar content, it is important to cook over a medium to low heat to ensure that the kebabs don’t burn.
Prep time20 mins
Cook time10 mins
Ingredients¼ cup saké
¼ cup mirin
¼ cup soy sauce
2 teaspoons sugar
1 tablespoon sesame seeds (or Japanese seasoning furikake if you have it)
1 spring onion, thinly sliced
6 skewers (wooden or metal)
MethodSoak wooden skewers in water for 20 mins.
Combine the saké, mirin, soy sauce and sugar in a saucepan, bring up to a boil, then simmer for 5 mins until slightly reduced. Cool.
Clean the mushrooms and remove the stems. Thread onto the skewers.
Heat a barbecue to a medium low heat, brush the tops of mushroom with the glaze and cook for 2 mins.
Brush some of the glaze on the gills, flip over and cook for another 2 mins, repeat until cooked.
Put on a platter, brush with glaze, scatter with sesame seeds (or furikake) and spring onion.