halve the mushrooms and thread them onto skewers alternating with pieces of the green part of spring onions. brush lightly with olive oil and season with salt. grill until the mushrooms begin to soften and char slightly. flip the skewer, the brush generously with the soy-garlic-apple glaze to caramelize on the heat, giving a sweet and savory finish with a subtle smokiness.

mushrooms, spring onions, olive oil, salt, glaze (soy sauce, garlic, apple, sugar, sake and mirin -sweet rice wine.

this dish draws inspiration from japans yakitori-style skewers, where vegetables or meats are grilles over charcoal and glazed with sweet-savory sauces. the combination of mushrooms and spring onions is a classic pairing in Japanese street food, celebrating umami depth with minimal ingredients.