Pork and spring onion yakitori
Yakitori are the perfect family friendly dish, and this version of the Japanese delight features morsels of juicy pork and beautiful Kiwi spring onions! Glazed in a sweet and sticky soy based sauce, these will disappear before they even make it to the table.
- 500g pork steaks, cut into 2cm thick pieces
- 6 spring onions, cut into 2cm thick pieces
- Rice bran oil
- ½ cup salt reduced soy sauce
- ½ cup mirin (if you cant find Mirin it can be replaced with rice wine or white vinegar with 1/2 tsp caster sugar to every 1Tbsp of vinegar
- 2 Tbsp white or rice wine vinegar
- 2 cloves minced garlic
- 1 tsp minced ginger
- 1 tsp cornflour
- Sliced spring onion and toasted sesame, to garnish
- Cooked rice and fresh salad, to serve
- Onto soaked wooden or metal skewers, thread pieces of chicken/pork and spring onion alternately to fill the skewers. Brush lightly with ricebran oil, then set aside.
- To make the sauce, whisk together the soy sauce, mirin, vinegar, garlic and ginger. In a separate bowl, mix together the cornflour and 2 Tbsp of water, then stir through the soy mixture.
- Bring a non stick frying pan to a medium to high heat. Place the skewers into the pan, season with salt and pepper, then cook for 3-4 minutes each side or until the chicken/pork is cooked through and the spring onion is tender.
- Once the skewers are cooked through, spoon the sauce over the skewers and leave to caramelise in the pan for 1-2 minutes until sticky and reduced, turning once during the caramelisation stage.
- Garnish the cooked skewers with spring onion and sesame seeds, then serve alongside cooked rice and fresh vegetables to create a rounded meal. Serve immediately