On Tue, 19 Apr 2016 17:29:28 -0700, 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

I can almost taste it !