These umami-loaded skewers are a tasty accompaniment to yakitori, or you can pair them with slaw, salad, or soba noodles to make a vegetarian main course. You can make the recipe with almost any mushroom variety, so long as they’re of similar size (or cut into evenly sized pieces).
Recipe: Mushroom Skewers with Miso Glaze
¼ cup yellow or white miso paste
2 tablespoons mirin or sake
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon sesame oil
1½ pounds mushrooms (any kind that can be skewered easily; we prefer trumpet or cremini)
1 tablespoon toasted sesame seeds
1 tablespoon chopped chives
Prepare a medium-hot grill (if using a homemade konro, fill 1 chimney with binchotan, ogatan, or charcoal briquettes). In a medium bowl, whisk together the miso, mirin, lemon juice, honey, and sesame oil until well combined. Add the mushrooms and toss until evenly coated with the glaze.
Thread the mushrooms onto skewers, pushing them tightly together. (There should be some extra glaze left over in the bowl; save this).
Place the skewers over the grill and cook, turning frequently, until the mushrooms are cooked through and starting to brown, about 5 minutes. Brush the mushrooms with the glaze and cook for 30 seconds, then turn the skewers over, brush with more tare, and cook for 30 seconds longer.
Transfer the skewers to a serving platter and brush one more time with the glaze, if there’s any left over. Sprinkle with sesame seeds and chives and serve immediately.