Japanese Wasabi Pork Skewers and Enoki Maki
Charlie & MarkThis recipe is brought to you by our friends at Asian Inspirations
Ingredients:
Serves: 4-5
Cook Time: 55 mins
Ingredients –Pork Skewers:
- 2 Pork belly strips (cut into chunks)
- 125ml Cooking sake
- 125ml Mirin
- 125ml Soy sauce
- 2 tsp S&B Wasabi Paste
- 3 tbsp Kewpie mayonnaise
- 1 tsp S&B Wasabi Paste (adjust to taste)
- Sesame seeds
- Shichimi (Japanese seven spices)
Ingredients –Enoki Maki:
- 400g Thin sliced pork
- 200g Enoki mushrooms
- 2 tbsp Soy sauce
- 1 tbsp Cooking sake
- 1 tbsp Mirin
- 2 tbsp Sesame oil (divided into 2 portions)
- 2 tsp S&B Wasabi Paste
- Pinch of salt
- Skewers
Method:
- In a bowl add in cooking sake, mirin, soy sauce and wasabi paste to mix well.
- Once the sauce is mixed well, add in the pork belly to marinate overnight in the fridge.
- Thread the pork belly into bamboo skewers.
- Cook skewers on medium heat on a preheated BBQ stove or a griddle plate, baste the meat with marinade to keep it moist, and turning from time to time to avoid the meat being burnt.
- Prepare the dipping sauce by adding mayonnaise and wasabi paste together, making sure they are well mixed.
- Once the meat are cooked, garnish with sesame seeds and chilli powder, serve immediately with the dipping sauce.
