King Trumpet Yakitori
If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.
- 1 scallion, thinly sliced
- ⅓ cup zarame sugar or raw sugar
- 4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2-inch pieces
- 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.