Ingredients with Measurements:
- 1 kg pork belly, sliced into 1-inch thick strips
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1/4 cup water
- Bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. In a bowl, mix together soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Reserve 1/2 cup of the mixture for the teriyaki sauce.
2. Add the pork belly strips to the bowl and marinate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the pork belly strips onto the soaked bamboo skewers.
5. Grill the skewers for 3-4 minutes on each side, or until cooked through and slightly charred.
6. In a small saucepan, heat the reserved teriyaki sauce mixture over medium heat.
7. In a separate bowl, mix together cornstarch and water to make a slurry.
8. Once the teriyaki sauce mixture is simmering, gradually whisk in the cornstarch slurry until the sauce thickens.
9. Brush the teriyaki sauce onto the skewers and grill for an additional minute on each side.
10. Serve hot with additional teriyaki sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 30g
- Carbohydrates: 15g
- Protein: 30g
Substitutions for ingredients:
- Mirin can be substituted with rice vinegar and a pinch of sugar.
- Sake can be substituted with dry white wine or chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add diced pineapple or bell peppers to the skewers for a sweet and savory twist.
- Use chicken or beef instead of pork belly.
- Add chili flakes or Sriracha to the teriyaki sauce for a spicy kick.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
- Baste the skewers with the teriyaki sauce while grilling for maximum flavor.
Storage instructions:
- Store leftover skewers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the skewers in the oven or microwave until heated through.
Presentation ideas:
- Serve the skewers on a platter with a sprinkle of sesame seeds and chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Steamed rice
- Grilled vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Cucumber salad
- Kimchi
Troubleshooting advice:
- If the teriyaki sauce is too thick, add more water to thin it out.
- If the skewers are cooking too quickly, lower the heat on the grill or move them to a cooler part of the grill.
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and cooked meat to prevent cross-contamination.
Food history:
- Teriyaki sauce originated in Japan and is made with soy sauce, mirin, and sugar. It is commonly used as a marinade or glaze for grilled meats and fish.
Flavor profiles:
- Sweet and savory with a hint of umami from the soy sauce.
Serving suggestions:
- Serve the skewers as an appetizer or main dish.
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Region: Japanese