Inspired by the unforgettable street food at Fushimi Inari, yakiton is Japanese grilled skewered pork. Almost any part of the pig, including its organs, can be skewered and cooked as yakiton. In this recipe, pork belly is used.Serve your yakiton as a snack or as a main course.
500gramspork belly (in one piece)simmered, uncut, in lightly salted water for an hour then cooled to room temperature
4 to 6stalksgreen onion(you'll need thick stalks for this)
6bamboo skewerssoaked in cold water for 30 minutes
Tare
¼cupsoy sauce
¼cupsake
¼cupmirin
½teaspoonsugar
½teaspoongrated ginger
Instructions
Preheat the broiler to 400F.
Skewer the pork
Slice the cooked pork belly into one-centimeter (about half inch) slices then cut each slice into bite-size pieces.
Cut off the root ends of the green onion and discard. Cut off the dark green part of the stalks and set aside (you may use them to make broth). You need only the white and light green portion for making yakiton.
Peel off the tough outer stalk of the green onion and discard. Cut the trimmed green onion into two-inch lengths.
Take a bamboo skewer, thread a piece of pork in it followed by a piece of green onion. Repeat until you have four to five pieces of pork in the skewer. Do the same for the rest of the pork and green onions.
Make the tare
Stir all the ingredients for the tare sauce in a small pan. Cook over medium heat, uncovered, until reduced by half.
Cook your yakiton
Arrange the pork skewers in a tray and brush the top side with tare. Broil for three to four minutes.
Turn the pork skewers over and brush with tare. Broil for another three to four minutes.
Repeat until the pork and green onions are nicely charred.