Mushroom & Chicken Yakitori

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Serves: 4 as main
Cooking Time: 20 minutes


  • 1/4  cup dark soy sauce
  • 2 tbs mirin
  • 1 tbs finely grated ginger
  • 2 tbs caster sugar
  • Pinch ground white pepper
  • 2 tbs sake or sweet sherry (optional)
  • 500g chicken thigh fillets, trimmed, cut into pieces
  • 400g button mushrooms
  • 1 bunch green onions, cut into 3cm lengths
  • Sesame cabbage salad & steamed rice, to serve


  1. Combine the soy sauce, mirin, ginger, sugar, pepper and sake in a small saucepan over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 3-5 minutes until marinade thickens slightly. Set aside to cool.
  2. Place the chicken and mushrooms into separate bowls then pour 2 tbs of the soy marinade over the chicken and the remaining over mushrooms, stir to coat. Cover and refrigerate for 1 hour or longer if time permits.
  3. Drain the chicken, discarding the marinade. Thread the chicken, mushrooms and green onions onto skewers.
  4. Preheat a barbecue grill or plate on medium heat. Cook the skewers, turning and basting occasionally with marinade from mushrooms for 12-15 minutes or until chicken is cooked through.
  5. Serve with cabbage salad and/or rice.