Mushroom skewers with teriyaki sauce

For the skewers:

500 g oyster mushrooms, cleaned Wooden skewers (soaked in water for 20 minutes)

For the teriyaki sauce:

120 ml soy sauce 100 ml water 2 tbsp honey or brown sugar 1 tbsp rice vinegar or white vinegar ½ tsp sesame oil (optional) 1 garlic clove, grated 1 tsp fresh ginger, grated 1 tsp cornstarch 1 tbsp old water (to dissolve the cornstarch) 1 tsp toasted sesame seeds

In a small saucepan, combine all the sauce ingredients (except the cornstarch) and heat over medium heat.

Dissolve the cornstarch in the cold water and add it to the sauce. Stir continuously until it thickens slightly. Remove from heat and let it cool.

In a bowl, toss the mushrooms with half of the teriyaki sauce and mix well. Let them marinate in the fridge for 5 minutes.

Thread the mushrooms onto the skewers and grill on a grill pan or non-stick pan for 6–7 minutes, brushing them with the leftover teriyaki marinade from the bowl.

Store any remaining teriyaki sauce in the refrigerator for up to 1 month. (To make it fluid again, simply reheat it in a small saucepan with 2 tbsp water.)

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Mushroom skewers with teriyaki sauce

Servings

Preperation

Cooking

Waiting

For the skewers:

For the teriyaki sauce:

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