Yakitori Shrooms
A guaranteed crowd-pleaser, we have never served yakitori to a group of friends and regretted it. Who doesn't love high-heat cooking, the crispy crunchies you get, and the depth of flavor? It's a culinary treat. For this iteration, we are grilling up big shiitake mushrooms with an ever-so-slightly sweet yakitori sauce and green onions for a pop of brightness.
Ingredients
In a small saucepan, combine soy sauce, mirin, sake (or water), sugar, garlic, and ginger.
Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
Reduce the heat to low and continue to simmer, stirring occasionally, until the sauce thickens slightly, about 10-15 minutes.
Remove from heat and let cool to room temperature. The sauce will thicken further as it cools.
Thread the mushrooms and green onions alternately onto the soaked bamboo skewers. Aim for 3-4 pieces of mushroom and 2-3 pieces of green onion per skewer.
Get your grill ripping hot.
Brush the skewers with algae cooking oil for good fats that carry flavor.
Grill the skewers, turning occasionally, until the mushrooms are tender and the green onions are slightly charred, about 8-10 minutes.
During the last few minutes of grilling, brush the skewers generously with the yakitori sauce, turning them a couple of times to caramelize the sauce on the skewers.
