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1.
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Make the sauce: Put the soy sauce, mirin, and sugar into a small saucepan and cook over medium-low heat.
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When the mixture begins to boil, reduce the heat to low, and continue cooking over low heat for 20 minutes.
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Skim any scum off the surface as the sauce is cooking.
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Set aside.
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2.
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Make the skewers: Soak the bamboo skewers in water for 20 minutes.
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Preheat the grill.
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Clean the mushrooms with a slightly damp paper towel or cotton cloth, then cut away and discard the stems.
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Cut the firm white and whitish green parts of the scallions into 1 3/4 inch lengths.
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3.
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Thread two mushrooms (lengthwise through the mushroom caps) and two pieces of scallion onto each skewer, alternating between the mushrooms and scallion pieces.
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Brush the mushrooms and scallions with a light layer of vegetable oil.
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4.
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Place the skewers on the grill, with mushrooms facing gill side up.
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Cook the skewers until the tops of the mushroom caps are dry.
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Turn the skewers over (mushrooms gill side down), and cook them until the insides become wet with the mushrooms own juice.
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Turn the skewers over (mushrooms gill side up) one more time and cook for about 1 or 2 minutes more until the mushrooms and scallions are completely cooked through.
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5.
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Remove the skewers from the grill, and with a pastry brush, baste them with the tare sauce.
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Arrange the skewers on a large plate and serve.
