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–+ servings

Yakiton (Japanese Grilled Pork Skewers)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Miso Tare

Instructions 

  • Take a sauce pan and add 80 ml sake, 2 tbsp yellow miso paste (awase), 2 tbsp sugar, 1 tbsp garlic paste, ½ tbsp toasted sesame oil, 1 tsp dashi granules and 1 tsp chili powder.
    cooking yakiton sauce in a pan
  • Mix well and bring to a boil over a medium heat, stirring occasionally. Once it starts to bubble, reduce the heat and simmer for 5 minutes until thickened, then remove from the heat.
    mixing yakiton sauce in a pan
  • Cut the white parts of 2 Japanese leek (naganegi) into 2-3cm pieces (approximately 1 inch).
    Japanese negi (leek) cut into bitesize pieces the same width as the pork
  • Cut the 350 g pork shoulder into cubes so that the thickness is equal to the size of the leeks.
    pork shoulder cut into bitesize cubes
  • Start preheating your grill or broiler on high. While you wait, push the pork and Japanese leek pieces onto skewers, starting with pork and alternating between pork and leeks. There should be 3 pieces of pork and two pieces of leek on each skewer. Sprinkle with salt and pepper on both sides.
    Cubes of pork shoulder and chunks of Japanese leek (negi) alternating on skewers on a wooden chopping board sprinkled with salt and pepper
  • Once the grill is preheated, lightly grease the wire rack and arrange the skewers on so that they will be underneath the heat source. Grill for 5 minutes on each side.
    Cubes of pork shoulder and chunks of Japanese leek (negi) alternating on skewers on an oiled wire rack ready to grill
  • Brush the top with the prepared miso sauce and grill for 2 minutes, then repeat on the other side.
    Grilled yakiton brushed with miso sauce on a wire rack for grilling
  • Serve and enjoy!