Shiitake on a stick

Shiitake on a stick

By
From
Hong Kong Diner
Prep
20 mins
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
300g fresh shiitake mushrooms

The glaze

Quantity Ingredient
6 tablespoons see method for ingredients
1 tablespoon crushed soy bean paste, (swapsies: miso paste)
3 tablespoons vegetable stock

To cook

Quantity Ingredient
20 bamboo skewers

Method

  1. Soak the bamboo skewers completely in cold water for at least 30 minutes.
  2. Skewer 3 or 4 shiitake mushrooms on to each stick. Mix the glaze ingredients together in a bowl, ready to brush on to the mushrooms when grilling. The vegetable stock will thin out the sauce and allow the mushrooms to develop a slow caramelized flavour, rather than causing them to burn on the outside.
  3. Place the mushroom skewers on a medium-hot fire roughly (160–170°C/325–340°F) for 5 minutes, basting continuously with the glaze and turning when it catches fire. Serve alongside the rest of the barbecue stick suggestions.
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