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Loading...Mixed Japanese mushrooms are threaded onto bamboo skewers, grilled until lightly charred, and finished with a glossy sweet-savory teriyaki glaze. This vegetarian yakitori-inspired dish delivers deep umami flavor with tender, meaty textures in every bite.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield4 servings (2 skewers each)
Nutrition Facts
Per serving (estimated)
- 245 kcalCalories
- 7 gFat
- 1 gSaturated Fat
- 34 gCarbs
- 4 gFiber
- 21 gSugar
- 10 gProtein
- 920 mgSodium
- 640 mgPotassium
- 55 mgCalcium
- 2.5 mgIron
- 3 mgVitamin C
- 20 mcgVitamin A
Ingredients
For the teriyaki glaze
- 1/4 cup soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tsp freshly grated ginger
- 2 cloves garlic, minced
- 1 tsp toasted sesame oil
For the skewers
- 8 oz fresh shiitake mushrooms, stems trimmed
- 6 oz oyster mushrooms, torn into bite-size pieces
- 6 oz king oyster mushrooms, sliced 1/2-inch thick
- 4 oz enoki mushrooms, trimmed and bundled
- 2 tbsp neutral vegetable oil
- 2 tbsp toasted sesame seeds
- 2 green onions, thinly sliced on the bias
- 8 bamboo skewers, soaked in water 30 minutes
Directions
- Combine the soy sauce, mirin, sake, brown sugar, honey, ginger, garlic, and sesame oil in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves, then reduce heat and cook for 5 to 7 minutes until the glaze coats the back of a spoon. Set aside.
- Thread the prepared mushrooms onto the soaked bamboo skewers, alternating varieties and colors for visual appeal. Keep the enoki bundles compact by wrapping them snugly around the skewer.
- Pat the mushroom skewers dry with paper towels and lightly brush with vegetable oil to encourage browning on the grill.
- Preheat a grill pan or outdoor grill to medium-high heat, around 400°F. Oil the grates lightly to prevent sticking.
- Grill the skewers for 3 to 4 minutes per side, turning carefully with tongs, until the mushrooms are tender and have developed light char marks, about 10 to 12 minutes total.
- During the final minute of grilling, brush the skewers generously with the teriyaki glaze, turning to coat all sides. Reserve the remaining glaze for serving.
- Transfer the glazed skewers to a warm platter and immediately brush with another layer of glaze to build a glossy finish.
- Sprinkle with toasted sesame seeds and sliced green onions just before serving.
- Serve hot with steamed short-grain rice and the reserved teriyaki glaze on the side for dipping.
Cook’s Notes
- Soak bamboo skewers in water for at least 30 minutes to prevent them from catching fire on the grill.
- Mix mushroom varieties with different textures, from delicate enoki to meaty king oyster, for the most satisfying bite.
- Brush the teriyaki glaze on only during the last minute of cooking, as the high sugar content can burn quickly over direct heat.
- Leftover glaze keeps in an airtight jar in the refrigerator for up to 2 weeks and works beautifully as a stir-fry sauce or rice bowl topping.
- For a heartier meal, serve the skewers over a bowl of steamed rice with a soft-boiled egg and a side of pickled cucumbers.
