Recipe: Grilled Teriyaki Tuna And Mushroom Skewers

Homemade teriyaki sauce takes grilled fish to a new level

Everything tastes better covered in teriyaki sauce, so you can imagine how much making it fresh can enhance a dish. This recipe from the Hungry Pigeon in Philadelphia for teriyaki sauce is used to glaze skewers of grilled tuna and shiitake mushrooms.

Cooking the mushrooms before grilling is the key to having them cook at the same time as the fish. You're looking just to sear the tuna and keep it rare in the center, so it should only cook for 2 minutes, not long enough for raw mushrooms. Just make sure you oil the grates of the grill in addition to the skewers to prevent sticking (not a fun way to start a dinner party).

To learn more, read "Night Shift."

Recipe adapted from Scott Schroeder and Pat O'Malley, Hungry Pigeon, Philadelphia, PA

Grilled Teriyaki Tuna And Mushroom Skewers
5 from 36 ratings
Upgrade grilled tuna and mushroom skewers by slathering on homemade teriyaki sauce.
Prep Time
Cook Time
to 6 servings
Total time: 35 minutes
  • For the Teriyaki Sauce
  • ½ cup soy sauce
  • ¼ cup water, plus ½ tablespoon, divided
  • 2 tablespoons mirin
  • 1 tablespoon light brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ tablespoon finely grated orange zest
  • 2 garlic cloves, minced
  • One 1-inch piece ginger, peeled and grated
  • For the Skewers
  • ¼ cup olive oil, divided
  • 14 ounces shiitake mushrooms
  • Two 1-pound tuna steaks, cut into 2-inch cubes
  • Bamboo skewers, soaked, for grilling
  1. Make the teriyaki sauce: In a medium saucepan, bring the soy sauce, ½ cup of the water, the mirin, brown sugar and granulated. Meanwhile, mix together the remaining 2 tablespoons water with the cornstarch until smooth. Stir into the boiling sauce and stir until thickened, 2 minutes. Remove from the heat and stir in the remaining sauce ingredients. Let cool completely.
  2. Make the skewers: In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook until softened, but not fully cooked, 5 minutes. Let cool completely.
  3. Using bamboo skewers, add 3 pieces of tuna with 3 shiitake caps, alternating between the two. Lay out the skewers on a baking sheet and drizzle with the remaining 2 tablespoons olive oil.
  4. Light a grill. Add the skewers and glaze with some of the teriyaki sauce. Cook, turning as needed, until lightly charred, but still rare in the center, 2 minutes.
  5. Transfer to a platter and drizzle with more teriyaki sauce, then serve.
Calories per Serving 338
Total Fat 10.3 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Cholesterol 59.0 mg
Total Carbohydrates 19.0 g
Dietary Fiber 2.1 g
Total Sugars 11.6 g
Sodium 1,244.1 mg
Protein 40.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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