Soy-glazed mushroom skewers
Juicy king oyster mushrooms and spring onion on short skewers, browned in a pan and coated in a mild garlic-soy glaze. Six skewers make two snack plates.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If King oyster mushrooms is unavailable
- Use instead
- Cultivated button mushrooms
- Substitute quantity
- 1 pack (200 g)Reference quantity: 200 g
Replace king oyster mushrooms. Halve large caps into similarly thick pieces and cook until tender; timing may vary.
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Substitute available
If Spring onions is unavailable
- Use instead
- Onion
- Substitute quantity
- ½ small onion (about 100 g)Reference quantity: 100 g
Replace the two spring onions. Cut into 2 cm petals, thread two layers at a time and cook until tender.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Soak 6 short wooden skewers in water for 20 minutes. Wipe mushrooms, trim the tough base and cut into 1.5 cm rounds; halve very wide pieces. Briefly rinse only if gritty, then dry. Wash spring onions and cut the firm parts into 3 cm pieces; mince garlic.
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Step 2
Mix 1 tablespoon soy sauce, 2 tablespoons water, 1 teaspoon sugar and the minced garlic in a small bowl.
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Step 3
Drain the skewers. Divide mushrooms and spring onion among all 6, alternating pieces and leaving small gaps. Choose skewers short enough to sit completely inside the pan.
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Step 4
Heat 1 tablespoon oil in a wide pan over medium heat. Lay skewers in one layer, working in batches if needed. Brown for 2 minutes, turn and cook 2 minutes more, then cover for about 2 minutes until the mushrooms are tender throughout. Cook longer if still firm.
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Step 5
Lower the heat and carefully add the sauce. Simmer for 1–2 minutes, turning the skewers until glossy; stop before the sugar burns. Turn off the heat, add optional sesame oil and seeds, and divide between two plates, three each.
Finished dish
Tablespoon = 15 ml; teaspoon = 5 ml; small paper cup = 180 ml. Use level spoonfuls. Check product labels for allergens. Refrigerate leftovers within 2 hours at 4°C or below; eat within 1 day and reheat until piping hot. The 40 minutes includes soaking. Metal skewers need no soaking; if you have no skewers, cook the same pieces loose in the pan until tender, then glaze. Keep wooden ends away from flames. Contains soy and possibly wheat; optional toppings contain sesame.
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Enjoy every bite
How to enjoy it
Let cool slightly, then slide the mushrooms off hot skewers with a fork. Serve with cucumber salad or cabbage; remove the sharp sticks before giving to children.
Serve it with
Steamed cabbage with Korean dipping sauce
Tender cabbage leaves with a small bowl of sesame-soy dipping sauce. An easy Korean side dish with a simple steamer and everyday spoon measures.
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.