Pork and spring onion yakiton with tare

SERVES 4 // PREP TIME 10 MINS // COOK 20 MINS

Yakiton is prepared in a similar fashion to yakitori, except with pork in place of chicken. The sweet soy-based tare adds stickiness and helps develop a nice glaze. Up the quantities if you have extra mouths to feed.

600 gm boneless pork belly, skin on, cut into 1cm x 4cm strips 4 spring onions, cut into 4cm lengths, plus thinly sliced spring onion tops, to serve

Roasted sesame seeds, to serve

Finely grated daikon (optional), to serve

TARE

2 tsp finely chopped ginger 50 ml sake

100 ml mirin

150 ml light soy sauce

1 For tare, combine ingredients in a saucepan over mediumhigh heat and reduce to a thick sauce (5-10 minutes).

2 Meanwhile, preheat a barbecue (preferably charcoal) to high. Thread pork onto 4 flat wooden skewers, alternating with spring onion. Grill, brushing frequently with tare and turning occasionally, until glazed, charred and cooked through (5-7 minutes). Top yakiton with sesame seeds, spring onion and daikon to serve.