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Teriyaki Mushroom

Teriyaki Mushroom

Teriyaki Mushroom

Prep: 20 minutes
Cook Time: 10 minutes
Serves: 6


Soak wooden skewers in water for 20 mins.

Combine the saké, mirin, soy sauce and sugar in a saucepan, bring up to a boil, then simmer for 5 mins until slightly reduced. Cool.

Clean the mushrooms and remove the stems. Thread onto the skewers.

Heat a barbecue to a medium-low heat, brush the tops of mushroom with the glaze and cook for 2 mins.

Brush some of the glaze on the gills, flip over and cook for another 2 mins, repeat until cooked.

Put on a platter, brush with glaze, scatter with sesame seeds (or furikake) and spring onion.


¼ cup saké

¼ cup mirin

¼ cup soy sauce

2 teaspoons sugar

24 mushrooms

1 tablespoon sesame seeds (or Japanese seasoning furikake if you have it)

1 spring onion

thinly sliced 6 skewers (wooden or metal)

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