Japanese Wasabi Pork Skewers and Enoki Maki

Charlie & Mark

This recipe is brought to you by our friends at Asian Inspirations


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


  1. In a bowl add in cooking sake, mirin, soy sauce and wasabi paste to mix well.
  2. Once the sauce is mixed well, add in the pork belly to marinate overnight in the fridge.
  3. Thread the pork belly into bamboo skewers.
  4. 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.
  5. Prepare the dipping sauce by adding mayonnaise and wasabi paste together, making sure they are well mixed.
  6. Once the meat are cooked, garnish with sesame seeds and chilli powder, serve immediately with the dipping sauce.
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