Photograph of the finished Yakiton

Japan · Xiên nội tạng heo nướng Yakiton

Yakiton

45 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork intestines Pork intestines 1.8 lb
  • Photograph of Pork belly Pork belly 1.3 lb
  • Photograph of Pork liver Pork liver 1.1 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Coarse salt Coarse salt 1.4 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 0.8 oz

Method

  1. 1 Rub the pig's intestines with salt and flour, then rinse several times and blanch for 8 minutes.
  2. 2 Blanch the intestines and liver separately for different amounts of time because the two cook very differently.
  3. 3 Cut each ingredient into pieces and skewer each type separately onto different skewers.
  4. 4 Skewering each ingredient separately ensures that each portion cooks for the correct amount of time.
  5. 5 Simmer soy sauce with mirin and sugar to make tare sauce.
  6. 6 Grill the pork belly for 6 minutes, the intestines for 4 minutes, and the liver for 3 minutes, then brush with tare sauce at the end.

With an appliance

  • Charcoal grill 45 min

    Grill over charcoal, keeping the grill 10 cm away from the grate, according to the specific cooking time for each type; brush with tare during the last 60 seconds.

Start cooking