Pork and spring
onion yakiton
with tare
SERVES 4 // PREP TIME 10 MINS
// COOK 20 MINS
Yakiton is prepared in a
similar fashion to yakitori,
except with pork in place of
chicken. The sweet soy-based
tare adds stickiness and helps
develop a nice glaze. Up the
quantities if you have extra
mouths to feed.
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
1 For tare, combine ingredients
in a saucepan over medium-
high heat and reduce to a
thick sauce (5-10 minutes).
2 Meanwhile, 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 andcooked through
(5-7 minutes). Top yakiton with
sesame seeds, spring onion
and daikon to serve.➤