Yakitori, to me, is being lost down a Japanese alleyway at 1 a.m. while the streets roll with charcoal smoke. Traditionally, yakitori is made with chicken, but this version gives lion’s mane mushrooms the spotlight. Lion’s mane is one of my favorite mushrooms to cook with because it has an incredibly meaty texture. When torn into chunks instead of sliced, all of those little edges soak up the tare sauce and get beautifully charred on the grill. I’m not interested in making vegetables pretend to be meat. I want to show just how exciting plants and fungi can be on…
