The Japanese take pride in grilling the perfect Yakitori. The grilling technique not only highlight the original flavours of the meat but also display the chef’s skill in grasping the perfect heat for the meat. Prized and loved by chefs, this recipe calls for the prized Spanish Iberico Pork collar. With this recipe, you would be cooking your own Yakitori from now on.
10-12 5-inch bamboo skewers
400g Iberico Pork Collar, cut into bite-sized cubes
9 stalks of scallions
150g fresh shitake mushrooms
Yakitori Sauce (Tare)
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sake
1/4 cup water
2 tsp brown sugar
- Soak bamboo skewers in water for 30 minutes.
- In a small saucepan, add mirin, soy sauce, sake, water, brown sugar and green part of 1 scallion. Bring o a boil over heat. Once the mixture is boiling, decrease the heat to low and simmer, uncovered, until the liquid is reduced by half. It will take about 30 minutes and appear thick and glossy. Let it cool to room temperature.
- Cut the white and light green part of scallions into 1 inch pieces.
- Press down the skewer to pierce the pork pieces through the center, and alternate the pork with a piece of scallion and shitake mushroom.
- Grease the grate of the wire rack to prevent the meat from sticking on the grate. Place the skewers on wire rack.
- Set the broiler to high and wait until the heating elements are hot. Broil for 6 minutes. After 6 minutes, brush the sauce on the meat on both sides and continue to broil for 3-4 minutes to caramelize the sauce.
- Transfer the skewers to a serving plate. Boil the sauce again to avoid contamination. Then, use a clean brush, brush the pork with the remaining sauce.