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Pork and Chicken Kushiyaki Skewers


  • 125ml soy sauce

  • 2tsp grated ginger

  • 1 clove garlic - crushed

  • 80ml sake

  • 80ml mirin

  • 1tbsp caster sugar

  • 500g chicken thigh - trimmed, cut into 2cm pieces

  • 4 stalks of scallion - cut into 3cm lengths

  • 600g pork belly - rind removed, cut into 2cm pieces

  • vegetable oil - for brushing


  1. Preheat grill to high heat.

  2. Place soy sauce, ginger, garlic, sake, mirin and sugar in a small saucepan over medium heat. Bring to boil and cook for 6mins or until syrupy. Set aside.

  3. Thread chicken and scallion onto 6 skewers. Thread pork onto 6 skewers. Brush skewers lightly with soy sauce mixture.

  4. Brush with oil and grill for 4mins. Turn, brush with more soy sauce mixture and cook for another 4mins or until charred.

  5. Serve skewers with remaining soy sauce mixture.

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