2/3 cup mirin (or use dry sherry, or a bit of white wine with some sugar in it)
1 cup soy sauce
4 teaspoons rice vinegar
1 teaspoon sesame oil
¼ cup brown sugar
7 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon minced jalapeno pepper
1 inch strip of orange peel
as wide a variety of mushrooms as you can find
pineapple chunks (about 1 cup of fresh pineapple chunks)
jalapeno slices (we used about 1 jalapeno)
1 tablespoon water
10-15 bamboo or wooden skewers
5 tablespoons canola oil (for grilling)
chopped scallions, for serving
rice, for serving
Place the mirin in a medium pot and boil over high heat. Reduce to medium low and add the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, jalapeno, and orange peel. Simmer for 20 minutes. In a small bowl, whisk the cornstarch with water. Bring the sauce to a boil and thicken with the cornstarch mixture, constantly stirring. Let the sauce cook for 5 more minutes, tasting to make sure the cornstarch has fully dissolved. Once ready, pour into small bowl and set aside.
Take bamboo or wooden skewers and soak in cool water for 30 minutes.
Preheat grill to high . Just before grilling, take mushrooms, pineapples, and jalapeno slices and thread onto skewers. You want equal parts of each type of mushroom on each one. Brush canola oil onto both sides of mushrooms, pineapples and jalapenos. Place canola oil in a small bowl. Using a paper towel or cloth, dip in canola oil and rub over hot grates to prevent sticking. Lay skewers over heat and stay nearby to monitor. Once bottom is a little charred, brush the tops with canola oil, and flip. Brush again with thickened teriyaki sauce. Once the bottoms are slightly charred again, flip and brush with thickened teriyaki sauce, so both sides are sauced. Remove and top with freshly chopped scallions. Serve with rice.