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Default King Trumpet Yakitori


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
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Default King Trumpet Yakitori

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.
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Default King Trumpet Yakitori

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
>


Yum! I love chicken yakitori - never thought about doing mushrooms
that way too.

--

sf
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Default King Trumpet Yakitori

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 !
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Default King Trumpet Yakitori

koko > wrote:

> 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


Where is the tori?

"Yakitori" means "grilled chicken". The general name of this kind of
dish is "kushiyaki", grilled skewers. From what I gather, King trumpet
mushrooms are called "eringi", so, in this particular case, the name
would be "eringi kushi" or "eringi kushiyaki", I think.

Victor


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Default King Trumpet Yakitori

On 4/21/2016 2:51 PM, Victor Sack wrote:
> koko > wrote:
>
>> 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

>
> Where is the tori?
>
> "Yakitori" means "grilled chicken". The general name of this kind of
> dish is "kushiyaki", grilled skewers. From what I gather, King trumpet
> mushrooms are called "eringi", so, in this particular case, the name
> would be "eringi kushi" or "eringi kushiyaki", I think.
>
> Victor
>


Wow a semantic niggle..on this...seriously?

Dude, get a life.
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Default King Trumpet Yakitori

onglet wrote in rec.food.cooking:

> On 4/21/2016 2:51 PM, Victor Sack wrote:
> >koko > wrote:
> >
> > > 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

> >
> > Where is the tori?
> >
> > "Yakitori" means "grilled chicken". The general name of this kind
> > of dish is "kushiyaki", grilled skewers. From what I gather, King
> > trumpet mushrooms are called "eringi", so, in this particular case,
> > the name would be "eringi kushi" or "eringi kushiyaki", I think.
> >
> > Victor
> >

>
> Wow a semantic niggle..on this...seriously?
>
> Dude, get a life.


Tori = chicken in Japanese. It's a possibly misnamed recipe.

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Default King Trumpet Yakitori

On 4/21/2016 8:08 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/21/2016 2:51 PM, Victor Sack wrote:
>>> koko > wrote:
>>>
>>>> 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
>>>
>>> Where is the tori?
>>>
>>> "Yakitori" means "grilled chicken". The general name of this kind
>>> of dish is "kushiyaki", grilled skewers. From what I gather, King
>>> trumpet mushrooms are called "eringi", so, in this particular case,
>>> the name would be "eringi kushi" or "eringi kushiyaki", I think.
>>>
>>> Victor
>>>

>>
>> Wow a semantic niggle..on this...seriously?
>>
>> Dude, get a life.

>
> Tori = chicken in Japanese. It's a possibly misnamed recipe.
>


Mmmm... Strumpets.
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Default King Trumpet Yakitori

On 4/21/2016 6:08 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/21/2016 2:51 PM, Victor Sack wrote:
>>> koko > wrote:
>>>
>>>> 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
>>>
>>> Where is the tori?
>>>
>>> "Yakitori" means "grilled chicken". The general name of this kind
>>> of dish is "kushiyaki", grilled skewers. From what I gather, King
>>> trumpet mushrooms are called "eringi", so, in this particular case,
>>> the name would be "eringi kushi" or "eringi kushiyaki", I think.
>>>
>>> Victor
>>>

>>
>> Wow a semantic niggle..on this...seriously?
>>
>> Dude, get a life.

>
> Tori = chicken in Japanese. It's a possibly misnamed recipe.
>


I understand, but come on...really?
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