If you love eating things-on-sticks, try this yakiton recipe for size. It's prepared in a similar fashion to Japanese yakitori, except with pork instead of chicken. The sweet soy-based tare adds stickiness and helps develop a delicious glaze. Up the quantities if you have extra mouths to feed.
Pork and spring onion yakiton with tare
These barbecued Japanese pork skewers will keep you coming back for more, especially when glazed with the sweet and sticky tare sauce.
- 10 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
- 600 gm boneless pork belly, skin on, cut into 1cm x 4cm strips
- 4 spring onions, cut into 4cm lengths, plus thinly sliced spring onion tops, to serve
- Roasted sesame seeds, to serve
- Finely grated daikon (optional), to serve
Tare
- 2 tsp finely chopped ginger
- 50 ml sake
- 100 ml mirin
- 150 ml light soy sauce
Method
- 1For tare, combine ingredients in a saucepan over medium-high heat and reduce to a thick sauce (5-10 minutes).
- 2Meanwhile, preheat a barbecue (preferably charcoal) to high. Thread pork onto 4 flat wooden skewers, alternating with spring onion. Grill, brushing frequently with tare and turning occasionally, until glazed, charred and cooked through (5-7 minutes). Top yakiton with sesame seeds, spring onion and daikon to serve.
