To make the glaze: Combine the vegetable stock, sake, soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in a medium non-reactive saucepan and bring to a boil over high heat. Dissolve the cornstarch in the water and whisk into the soy mixture. Boil for 1 minute. Remove from heat and set aside.
Preheat a grill to medium high or the oven to 450 degrees F.
To assemble: Thread 5 mushrooms, lengthwise (starting with the bottom of each stem), onto each of 4 skewers. Thread 5 pieces of squash onto each of 4 other skewers and thread 7 red pepper pieces onto each of 4 other skewers. Place the kabobs on a baking sheet and brush with the vegetable oil, rotating the kabobs to coat evenly. Place the kabobs on the grill, grouping each type of vegetable for consistent cooking times. Close the grill and cook until the vegetables are tender, 10 to 20 minutes. (The vegetables have slightly different cooking times, so check them frequently for doneness.) Rotate the kabobs at least twice so the vegetables cook evenly. Brush liberally with the yakitori glaze a few minutes before the vegetables are ready. (Or, place the skewers on two baking sheets lined with aluminum foil and bake in the center of the oven for 25 to 35 minutes, basting at least twice after about 20 minutes.)
Remove from the grill or oven and brush vegetables liberally with the glaze. Serve immediately, drizzled with additional glaze.
Do ahead tips: The yakitori glaze can be made 1 week in advance, The skewers can be assembled 1 day in advance and brushed with oil just before cooking. They can also be cooked as directed 1 day in advance and reheated just before serving
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/mushroom-red-pepper-squash-yakitori/