Known across Japan as ‘Yakiton’, you’ll find these tasty pork belly and spring onion skewers being grilled in yakitori joints all over the country.
Served here on a bed of sushi rice with delicious healthy veggies, this is an easy recipe that is as fun to eat as it is tasty.
500g Linley Valley Pork Belly Fingers
2 cups cooked sushi rice
6 spring onions
½ cup edamame beans, cooked and shelled
1 lebanese cucumber
1 large avocado
4 tsp pickled ginger
1 tsp togarashi (Japanese spice mix)
Rice bran or vegetable spray oil
Soak some wooden skewers in water while you prep the vegetables.
Slice the spring onions in half, separating the white ends from the green ends. Chop the green ends into approximately 4cm lengths – the same width as the pork belly fingers. Finely slice the green ends and reserve for garnish. Chop the cucumber into bite sized chinks and thinly slice the avocado.
Thread each pork belly finger and 2 lengths of spring onion onto a skewer, piercing multiple times to wrap the onion. Once all skewers are threaded, lightly spray both sides with oil and sprinkle with salt.
Before cooking the skewers, divide the rice evenly between 4 serving bowls. Arrange the edamame, cucumber and avocado on top. Set aside.
In a hot pan, grill the skewers spring onion side down for 3 minutes, or until brown. Flip and grill for a further 2 minutes, then remove from the heat.
Place the skewers on top of each bowl and sprinkle with togarashi. Top with pickled ginger, sliced green spring onion and a tbsp of Kewpie Mayo. Serve and enjoy!