Japanese · Dinner
Grilled Shiitake Mushroom Skewers
Shiitake mushroom caps threaded onto skewers, brushed with a soy-mirin glaze and charred over direct heat until edges blister and centers turn tender and juicy. Finished with sesame oil, scallion, and toasted sesame seeds, this Japanese yakitori-style grill dish is served hot as a smoky, umami-rich appetizer or side.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
142Calories
5.8gProtein
6.4gFat
18.2gCarbs
8.9gSugar
3.6gFiber
720mgSodium
0mgChol
0.9gSat Fat
610mgPotassium
28mgCalcium
1.4mgIron
0mcgVitamin B12
3.2mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Soak the bamboo skewer in water for 10 minutes. Wipe the shiitake caps clean with a damp cloth and trim the stems flush with the cap.
2
Marinate
Whisk together soy sauce, mirin, sesame oil, grated garlic, sugar, and rice vinegar in a small bowl. Toss the mushroom caps in the mixture and let sit 10 minutes.
3
Build
Thread the shiitake caps onto the soaked skewer through the side of each cap so they lie flat against the grill grates.
4
Grill
Brush the grill grates with vegetable oil and cook the skewer over direct high heat, turning every 2 minutes for about 8 minutes until caps are charred and tender when pierced.
5
Plate
Transfer the skewer to a small plate. Thinly slice the scallion and scatter it with the toasted sesame seeds over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz160g, about 10-12 medium caps shiitake mushroom
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 2 tsp2 tsp sugar
- 1 tsp1 tsp rice vinegar
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp vegetable oil for brushing grill grates
- 22 bamboo skewer, soaked in water 10 minutes
