Teriyaki skewers from the top shell with radish snow
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill (fire plate), pot
Ingredients
For the skewers:
• Pork topside,
cut into thin slices
• 10 tbsp soy sauce
• 2 tablespoons sugar
• 6 tbsp mirin
(Japanese cooking rice wine)
• 1 garlic clove, crushed
• 2 cm piece of ginger, finely grated
• 300 g radish
preparation
➊ Mix soy sauce, sugar, mirin, garlic and ginger in a bowl until the sugar has dissolved.
➋ Marinate the thin slices of meat for 1 hour.
➌ Then remove from the marinade, pat dry and put on skewers.
R ecipe in collaboration with Philipp Sontag
Philipp Sontag is a master butcher and regularly reports on various meat cuts and other specialist knowledge in the meat section of FIRE&FOOD. You can also book experience courses, events and grill seminars on his website www.metzgerei-sontag.de .
Recipe from FIRE&FOOD issue 04/2020