Recipe adapted from a promotional leaflet issued by Farro, a fabulous gourmet grocer in Auckland,
New Zealand.Kushiyaki (grilled skewers) is a class of Japanese
cuisine that involves food, usually meat, threaded
on bamboo skewers and often brushed with a
glaze before grilling. You are probably familiar
with one of the most popular types – yakitori –
which is made with chicken.
Here we take a vegetarian turn with hearty
ĩŅőĩÙäěěĩġŖʼnĂŅĩĩġʼnʼnőÁĢàĆĢúĆĢùĩŅġäÁő͠Hù
űĩŖàĩĢΎőūÁĢőőĩƇŅäŖłőĂäúŅĆěě͡űĩŖÚÁĢùĩŅúĩ
the skewers altogether and cook the mushrooms
on a foil-lined tray under the broiler.
Serve the mushrooms with steamed short-grain
rice and a bowl of miso soup for a light meal.
To amp up the protein, you could add cubes of
ʼnäĆőÁĢĩŅƇŅġőĩùŖőĩőĂäʼnėäūäŅʼnÁěĩĢúūĆőĂőĂä
mushrooms, brushing all with the glaze before
grilling.
ƋäġŖʼnĂŅĩĩġʼnÁŅäÁěʼnĩÁúŅäÁőʼnĆàäàĆʼnĂùĩŅ
a non-Japanese, or non-vegetarian meal. All
in all, a quick, easy and tasty addition to your
ʼnŖġġäŅúŅĆěěĆĢúŅäłäŅőĩĆŅäͥBaby
Portobello
Mushrooms
24, wiped
clean
Soy Sauce
¼ cup
Sake or Dry
Sherry
¼ cup
Mirin or
White Wine
¼ cup
Sugar or
Honey 2 tsp
Green
Onion
1, sliced on
the diagonal
Sesame
Seeds
1 Tbs1 IN a small saucepan, bring the soy
sauce, sake, mirin and sugar to a boil
then reduce to a simmer and cook for
5 minutes, until thickened slightly. Set
aside to cool.2 TRIM the mushroom stems level with
the caps. Thread the mushrooms on
the skewers if grilling, or place stem
side down on a foil-lined tray if broiling.
Brush the mushrooms caps liberally
with the glaze.3 HEAT the grill or broiler and cook the
mushrooms for 3–5 minutes, until just
starting to brown. Turn the mushrooms
over and brush the stem and gills with
glaze. Cook for a further 3–5 minutes.4 PLACE the mushrooms on a serving
platter and drizzle with any remaining
glaze. Scatter the green onions over the
top and garnish with sesame seeds.SERVES 6 AS A SIDE DISH, 2 AS A MAINMushroom Kushiyaki
APRIL–JUNE 2019 TAST E& TRAVEL INTERNATIONAL 87
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