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Shiitake and Scallion Kebabs |
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Serves: 4 Print this RecipeJAPAN Special Equipment: 8 long bamboo skewers, soaked for 1 hour in cold water to cover and drained These colorful kebabs turn up at yakitori joints around Tokyo and make a wonderful side dish or vegetarian appetizer. I love the way the flavor of the grilled scallions permeates the shiitakes. Fresh shiitakes are widely available, but you could also use dried Chinese black mushrooms (soaked in hot water for 20 minutes) or another type of mushroom. 1 bunch scallion, large, both white and green parts, trimmed 24 mushrooms, shiitakes, fresh, stemmed, small, caps wiped clean with dampened paper towels 3 tablespoons soy sauce 3 tablespoons rice cooking wine, mirin, or cream sherry 1 tablespoon sugar 1 clove garlic, minced 1. Preheat the grill to high. 2. Cut the scallions crosswise into pieces the size of the mushroom caps, about 1 1/2 inches. Thread the shiitake caps onto the skewers so they will lie flat on the grill, alternating with pieces of scallion, threaded on crosswise. There should be 3 mushroom caps and 4 scallion pieces on each kebab. Reserve any leftover scallion pieces for another use. 3. Combine the soy sauce, mirin, sugar, and garlic in a small bowl and whisk until the sugar is dissolved. 4. When ready to cook, arrange the kebabs on the hot grate and grill, turning with tongs and brushing with the soy mixture, until the shiitakes are tender and the scallions are nicely browned, 3 to 5 minutes per side (6 to 10 in all). Serve immediately. Serves 4 as an appetizer or side dish This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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