Bacon-wrapped Shimeji Mushroom Kushiyaki

🧂 Ingredients

• 200 g shimeji mushrooms

  (brown or white)
• 16 strips thick cut bacon
• 1 cup shoyu (soy sauce)

  or tamari
• 1/2 cup mirin

  (see note)
• 1/2 cup sake
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 15 g ginger

  (~4 cm/1.5 inch, thinly sliced)
• 30 g scallions

  (about 5-6 stalks, green portion only)
• 4 garlic cloves

  (~15 g)

Instructions

• 1 Combine the liquid ingredients in a saucepan and bring to a boil. Add the sugar
  and stir to dissolve. Add the ginger, scallions and garlic cloves and simmer
  over medium-high heat until the sauce is reduced by about half (about 15-20
  minutes). It should be glossy and relatively thick. Let stand for 5 minutes.
• 2 Strain the solids and store the sauce in a sealed container. It can be
  refrigerated for up to a month.
• 3 If using wooden/bamboo skewers, soak them in water for at least 1 hour
  beforehand. Or just use metal skewers.
• 4 Heat your grill/barbecue to 350 F, assuming your it has an upper rack. If you
  don't have an upper rack, heat the grill to a lower temperature, about 275 F.
• 5 Gently clean and trim the shimeji mushrooms, then separate them into small
  bundles (5-6 mushrooms, depending on the size).
• 6 Wrap a bundle of shimeji mushroom stems with a strip of bacon, then thread the
  bundle onto a skewer. Repeat with all remaining mushrooms.
• 7 Use a small brush to baste the mushroom/bacon wraps with tare sauce.
• 8 Place the mushroom skewers on the upper rack of the barbecue and cook for 10-15
  minutes, periodically turning and brushing on more tare sauce. If you don't have
  an upper rack, cook directly on the grill over lower heat.
• 9 Remove the mushroom bundles from their skewers and serve with extra tare sauce
  for dipping.

Nutrition Info