KING TRUMPET RECIPE RECIPES

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KING TRUMPET YAKITORI RECIPE | BON APPÉTIT



King Trumpet Yakitori Recipe | Bon Appétit image

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

Provided by AL's Place, San Francisco, CA

Yield 4 Servings

Number Of Ingredients 9

1 scallion, thinly sliced
? cup mirin
? cup sake
? cup soy sauce
? cup zarame sugar or raw sugar
4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2-inch pieces
1 teaspoon vegetable oil
Kosher salt
Eight 6-inch bamboo skewers, soaked at least 15 minutes

Steps:

  • 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.

KING TRUMPET YAKITORI RECIPE | EPICURIOUS



King Trumpet Yakitori Recipe | Epicurious image

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

Provided by EPICURIOUS.COM

Yield 4 Servings

Number Of Ingredients 9

1 scallion, thinly sliced
1/3 cup mirin
1/3 cup sake
1/3 cup soy sauce
1/3 cup zarame sugar or raw sugar
4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2" pieces
1 teaspoon vegetable oil
Kosher salt
Eight 6" bamboo skewers, soaked at least 15 minutes

Steps:

  • 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.

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