On 4/19/2016 6:29 PM, koko wrote:
>
> Next time I'm making a huge batch of these and that will be my dinner.
> They are sooo good
>
> Here's what I did
> http://www.kokoscornerblog.com/mycor...-yakitori.html
> or
> http://tinyurl.com/zjnlc8o
>
> In the meantime here's the recipe
>
> @@@@@ Now You're Cooking! Export Format
>
> King Trumpet Yakitori
>
> Asian, vegetables
>
> 1 scallion, thinly sliced
> 1/2 cup mirin
> 1/2 cup sake
> 1/2 cup soy sauce
> 1/2 cup zarame sugar or raw sugar
> 4 small king trumpet mushrooms, trimmed,; halved lengthwise,
> cut crosswise into 2 inch piece
> 1 teaspoon vegetable oil
> kosher salt
> special equipment
> eight 6-inch bamboo skewers, soaked; at least 15 minutes
>
> 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.
>
> Notes: Bon Appetit
>
> Yield: yield 4
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>

WOW!

That's looking SO good.