Japanese-Style Grilled Mushrooms

Instructions

1. Prepare the mushrooms
   Clean all mushrooms with a damp paper towel. Remove stems from shiitake mushrooms, slice king oyster mushrooms lengthwise into 1/4-inch slices, and separate the enoki and shimeji mushroom clusters. For larger mushrooms, you may skewer them for easier grilling.
2. Make the marinade
   In a small bowl, whisk together soy sauce, mirin, sake, sugar, sesame oil, minced garlic, and grated ginger until sugar is dissolved completely.
3. Marinate the mushrooms
   Place the prepared mushrooms in a large shallow dish or ziplock bag. Pour the marinade over them, ensuring all mushrooms are coated. Allow to marinate for at least 10 minutes, turning occasionally.
4. Preheat the grill
   Heat a grill pan or outdoor grill to medium-high heat. If using wooden skewers for mushrooms, soak them in water for 30 minutes before grilling to prevent burning.
5. Grill the mushrooms
   Remove mushrooms from the marinade, reserving the liquid. Place mushrooms on the hot grill and cook for 2-3 minutes per side until they have nice grill marks and are tender. Brush with marinade during grilling for added flavor.
6. Reduce the sauce
   While mushrooms are grilling, pour the remaining marinade into a small saucepan and bring to a simmer over medium heat. Cook for 3-4 minutes until slightly thickened into a glaze consistency.
7. Plate and garnish
   Arrange the grilled mushrooms on a serving plate. Drizzle with the reduced sauce, sprinkle with toasted sesame seeds, and garnish with sliced green onions.