- 1 scallion, thinly sliced
- 1/3 cup mirin
- 1/3 cup sake
- 1/3 cup soy sauce
- 1/3 cup zarame sugar or raw sugar
- 4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2″ pieces
- 1 teaspoon vegetable oil
- Kosher salt
- Eight 6″ bamboo skewers, soaked at least 15 minutes
- Soak scallion in ice water until crisp, at least 10 minutes. Drain.
- Meanwhile, bring mirin, sake, soy sauce, and zarame sugar to a boil in a small saucepan; reduce heat and simmer until slightly reduced, 12–15 minutes. Set tare aside.
- Prepare grill for medium heat. Thread 3 mushroom pieces onto each skewer. Brush lightly with oil and season lightly with salt. Grill until golden brown, about 1 minute per side. Then cook, brushing with tare and turning occasionally, until glazed and tender, about 2 minutes more. Serve mushrooms topped with scallions.