Pork skewers with umeboshi

Pork skewers with umeboshi

From
Izakaya
Makes
8
Photographer
Chris Chen

Ingredients

Quantity Ingredient
600g pork fillet, cut into 2 cm cubes
1 tablespoon japanese soy sauce
1 teaspoon sesame oil
8 bamboo skewers, soaked in water for 30 minutes
1 tablespoon oil
1 spring onion, green part only, thinly sliced into strips, to serve

Umeboshi sauce

Quantity Ingredient
2 teaspoons umeboshi paste
60ml japanese soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon caster sugar
1 teaspoon cornflour

Method

  1. Combine the pork, soy sauce and sesame oil in a bowl. Set aside to marinate for 30 minutes.
  2. Thread the pork onto the skewers, making sure each skewer has a similar amount of meat.
  3. Heat a chargrill pan or barbecue hotplate to high and brush with the oil. Cook the skewers for 8–10 minutes, turning every 2–3 minutes, until the pork is golden brown.
  4. While the skewers are cooking, combine the umeboshi sauce ingredients in a small saucepan and place over high heat. Bring to the boil, stirring, and cook for 4–5 minutes, or until thickened and glazed.
  5. Brush the sauce over the skewers, sprinkle with the spring onion and serve.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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