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Mushroom Kushiyaki with Sweet Sansho Pepper Dressing

Yields4 Servings

 2 tsp Szechuan peppercorns*, crushed
 ¼ cup teriyaki sauce
 2 ½ tbs mirin
 1 tbs lime juice
 1 tsp minced ginger
 24 button mushrooms
 1 large carrot, peeled, halved lengthways, cut into 1/2cm thick slices
 1 small daikon radish, peeled, halved lengthways, cut into 1/2cm thick slices
 8 green onions (shallots), trimmed, cut into 6cm pieces
 ¼ cup peanut oil
 salt and pepper

To make the dressing, crush and sieve the peppercorns and transfer to a small saucepan. Add teriyaki, mirin, lime juice and ginger .Bring to the boil over medium heat and cook for 1 minute. Set aside.


Thread mushrooms, carrot, daikon and green onions onto skewers. Brush skewers with peanut oil and season with salt and pepper.


Preheat a lightly greased barbecue grill on medium heat. Place skewers on barbecue, brush with dressing and barbecue, turning often, for 5-6 minutes until mushrooms are warm. Transfer to a serving plate and drizzle with remaining dressing and serve.

Nutrition Facts

Servings 4