📝 About This Recipe
While Yakitori celebrates the bird, Yakiton is its smoky, robust pork-centric cousin hailing from the bustling izakayas of Tokyo. These skewers feature succulent pieces of pork belly and shoulder, grilled over high heat until the fat renders into a crispy, golden crust while the meat remains tender. Glazed with a deeply savory homemade tare sauce, each bite offers a masterclass in the balance of sweet, salty, and umami flavors.
🥗 Ingredients
The Proteins
- 1/2 lb Pork Belly (skinless, cut into 1-inch cubes)
- 1/2 lb Pork Shoulder (Boston Butt) (trimmed of excess silver skin, cut into 1-inch cubes)
The Aromatics
- 2 stalks Naganeghi (Japanese Long Onion) (white and light green parts only, cut into 1-inch lengths)
- 2 cloves Garlic (smashed)
- 1 inch knob Fresh Ginger (sliced into thin rounds)
The Tare (Glaze)
- 1/2 cup Soy Sauce (high quality Japanese brand preferred)
- 1/2 cup Mirin (sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 2 tablespoons Brown Sugar (packed)
- 1/2 teaspoon Whole Black Peppercorns
For Finishing
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1/2 teaspoon Fine Sea Salt (for initial seasoning)
- 1 wedge Lemon (for serving)
👨🍳 Instructions
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1
Soak about 12-15 bamboo skewers in cold water for at least 30 minutes. This prevents them from burning instantly over the high heat of the grill.
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2
In a small saucepan over medium heat, combine the soy sauce, mirin, sake, brown sugar, smashed garlic, ginger slices, and peppercorns.
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3
Bring the sauce to a gentle simmer. Reduce the heat to low and let it bubble softly for 15-20 minutes until it has thickened slightly and reduced by about one-third. It should coat the back of a spoon.
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4
Strain the tare through a fine-mesh sieve into a tall, narrow jar or glass (wide enough for dipping skewers). Discard the solids and set the sauce aside to cool.
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5
Prepare the pork by cutting both the belly and shoulder into uniform 1-inch cubes. Ensure the pieces are similar in size so they cook at the same rate.
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6
Thread the meat and onions onto the soaked skewers. Start with a piece of pork belly, followed by a segment of onion, then a piece of pork shoulder. Repeat until you have 3-4 pieces of meat per skewer.
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7
Lightly season the prepared skewers on both sides with a pinch of fine sea salt. This draws out a bit of moisture and helps the exterior crisp up.
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8
Preheat your grill (charcoal is best for flavor, but gas works) to medium-high heat. If using a grill rack, lightly oil it to prevent sticking.
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9
Place the skewers on the hot grill. Cook for 3-4 minutes on the first side without moving them, allowing a deep brown crust to form.
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10
Flip the skewers and cook for another 3 minutes. The pork belly fat should be sizzling and beginning to char at the edges.
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11
Once the meat is nearly cooked through, dip each skewer directly into the jar of tare sauce, or brush it on generously with a basting brush.
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12
Return the glazed skewers to the grill for 30-60 seconds per side. Watch closely! The sugar in the sauce will caramelize and burn quickly.
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13
Repeat the dipping/brushing process one more time for a double-glaze effect that creates a beautiful, lacquered finish.
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14
Remove from the grill and let rest for 2 minutes. Sprinkle with Shichimi Togarashi for a spicy kick and serve immediately.
💡 Chef's Tips
Use a mix of pork belly and shoulder; the belly provides the fat that bastes the leaner shoulder meat as it grills. If using a charcoal grill, try to find 'Binchotan' (Japanese white charcoal) for a cleaner, higher heat and authentic smoky aroma. Don't crowd the skewers on the grill; leaving space between them ensures the heat circulates for even browning. If your skewers are burning, place a strip of aluminum foil under the exposed wooden ends to protect them from the direct flame. Always save a small portion of the tare in a separate bowl for dipping at the table to avoid cross-contamination from raw meat brushes.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Japanese lager or a chilled glass of dry Sake to cut through the richness of the pork. Pair with a side of 'Shio Kombu' cabbage—chunky pieces of raw cabbage tossed with salted kelp and sesame oil. A side of pickled ginger (Gari) or pickled daikon (Takuan) provides a refreshing acidity between bites. Serve with a bowl of steamed short-grain white rice if you want to turn these snacks into a fuller meal. Offer a small mound of hot Japanese mustard (Karashi) on the side for those who enjoy a nasal-clearing heat.