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BBQ Mushroom Skewers

by Annalisa Brown (follow)
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You can easily re-create your own Izakaya at home. Chill the beer and wine; invite a few friends over; stoke up the BBQ till itís red hot; then cook a selection of skewered meats, chicken, fish and vegetables basted with miso and sake glazes and nibble and drink the afternoon away.

These BBQ Mushroom Skewers are easy to make. Simply stack the mushrooms onto soaked wooden skewers; cook over a hot BBQ and baste with a miso or sake glaze. Serve with some Misoyaki BBQ Chicken and Japanese Style Eggplant Skewers and let these deliciously savoury, skewered morsels transport you to any one of the Izakaya Bars in Japan.

You can create your own Izakaya style food at home with these simple but delicious BBQ Mushroom Skewers.

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Makes: 3 Skewers or 1 Tapas serving

10 Button Mushrooms
2 Tablespoons Mirin
2 Tablespoons Sake
2 Tablespoons Rice Malt Syrup
ľ Cup Tamari
Sesame Seeds and steamed Spinach or Silverbeet to Garnish

In a small bowl combine the mirin, sake, rice malt syrup and tamari.

Pour the tamari mixture into a small saucepan and bring to the boil then simmer for approximately 15 minutes to make a tamari glaze. The glaze will reduce by half.

Combine the mirin, sake, rice malt syrup and tamari to make the mushroom glaze.

Pre-heat a BBQ or Grill to 180-200įC.

Thread the mushrooms onto soaked skewers and brush with extra virgin olive oil. Place the skewers on the BBQ or under the grill and cook for approximately 10-15 minutes.

Thread the mushrooms onto soaked wooden skewers and brush with extra virgin olive oil.

While the mushrooms are cooking, steam some spinach or silverbeet.

BBQ or grill the mushrooms prior to basting them with the glaze.

Remove the skewers and brush the mushrooms with the tamari glaze.

Return the mushroom skewers to the BBQ or grill and cook for a further 2-4 minutes or until the tamari glaze starts to caramelise.

Lavish the mushrooms with the glaze and continue cooking until mushrooms are soft and the glaze has caramelised.

Arrange the steamed spinach onto a serving plate and place the Japanese Style Mushroom Skewers onto the spinach. Garnish with a sprinkling of sesame seeds.

I used Spiral Foods Mirin as itís gluten free. Itís readily available at any Asian Supermarket or Health Food Store.

Tamari is a gluten free alternative to Soy Sauce. The Kikkoman range is extensive and also includes Tamari making it readily available from any local supermarket such as Coles or Woolworths.

Serve the BBQ Mushrooms Skewers on top of some steamed spinach and a sprinkling of sesame seeds.

#Low Fat
#Low in Salt
#Sugar Free
#Healthy Recipes
#Clean Eating
#Gluten Free
#Back To Basics Competition
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