Mushroom & leek ponzu sauce skewers
These mushroom and leek skewers flavoured with rosemary, garlic and Kikkoman Ponzu Lemon make a simple yet delicious dish—ideal for barbecues or quick meals.
Preparation
Step 1
500 g mushrooms (e.g. oyster, button or shimeji mushrooms) – 1 small leek – 75 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 sprig of fresh rosemary – 1 tsp honey – 3 garlic cloves – 1 pinch of pepper
Cut the mushrooms into strips or tear them into smaller pieces. Place in a bowl. Cut the leek into 5-6 cm pieces. Cut the thicker parts in half.
Chop the garlic and rosemary.
Add the Kikkoman Ponzu Lemon, honey, garlic and rosemary to the mushrooms and season with the black pepper.
Step 2
Thread the mushrooms and leeks onto skewers, alternating them. Reserve the remaining marinade for later use.
Step 3
1 tsp togarashi spice
Sprinkle the skewers with the togarashi spice, then grill over a high heat or an open flame until evenly browned on both sides. While grilling, brush with the remaining marinade.
Tip:
Instead of togarashi spice, you can mix chilli flakes, sesame seeds (preferably coloured), ground pepper, ground ginger and crushed nori seaweed—or simply use chilli, sesame and ginger.
Recipe-ID: 1449
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500 g mushrooms (e.g. oyster, button or shimeji mushrooms) – 1 small leek – 75 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 sprig of fresh rosemary – 1 tsp honey – 3 garlic cloves – 1 pinch of pepper
Cut the mushrooms into strips or tear them into smaller pieces. Place in a bowl. Cut the leek into 5-6 cm pieces. Cut the thicker parts in half.
Chop the garlic and rosemary.
Add the Kikkoman Ponzu Lemon, honey, garlic and rosemary to the mushrooms and season with the black pepper.
Thread the mushrooms and leeks onto skewers, alternating them. Reserve the remaining marinade for later use.
1 tsp togarashi spice
Sprinkle the skewers with the togarashi spice, then grill over a high heat or an open flame until evenly browned on both sides. While grilling, brush with the remaining marinade.
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