Grilled Shiitake and Spring Onion Skewers with Soy-Butter Glaze
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Ingredients
- 400 g shiitake mushrooms
- 8 spring onions
- 30 g unsalted butter
- 3 tbsp soy sauce
- 2 tbsp mirin
- 300 g sushi rice
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 9.2 g
- Carbohydrate
- 69.2 g
- of which sugars
- 6.4 g
- Fat
- 8.5 g
- of which saturates
- 4.4 g
- Fibre
- 4.7 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Thread the whole shiitake caps and spring onions alternately onto 8 skewers, soaked in water first if wooden.
- 3
Melt the butter in a small pan with the soy sauce and mirin and warm gently for 1-2 minutes.
- 4
Heat a grill or griddle pan to medium-high and cook the skewers for 8-10 minutes, turning often and brushing with the soy butter, until the mushrooms are tender and lightly charred.
- 5
Brush with any remaining soy butter and scatter with the toasted sesame seeds.
- 6
Serve with the rice.
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