1 large carrot, peeled, halved lengthways, cut into 1/2cm thick slices
1 small daikon radish, peeled, halved lengthways, cut into 1/2cm thick slices
8 green onions (shallots), trimmed, cut into 6cm pieces
¼ cup peanut oil
salt and pepper
1To make the dressing, crush and sieve the peppercorns and transfer to a small saucepan. Add teriyaki, mirin, lime juice and ginger .Bring to the boil over medium heat and cook for 1 minute. Set aside.
2Thread mushrooms, carrot, daikon and green onions onto skewers. Brush skewers with peanut oil and season with salt and pepper.
3Preheat a lightly greased barbecue grill on medium heat. Place skewers on barbecue, brush with dressing and barbecue, turning often, for 5-6 minutes until mushrooms are warm. Transfer to a serving plate and drizzle with remaining dressing and serve.
* Szechuan peppercorns are known as ‘sansho pepper’ in Japan. They have a distinctly spicy flavour and a lingering heat. You’ll find them in some supermarkets and all Asian grocers.