Schwein - November 17, 2020

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

More on the topic of "top shell" can be found in the FIRE&FOOD issue 04/2020

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.

➍ Bring the remaining marinade to the boil in a small saucepan and reduce.

➎ Grill the skewers on both sides over medium, direct heat, coating them with the reduced teriyaki sauce.

➏ Peel the radish, grate it finely and season with salt, then place it in a sieve for a minute to drain and then serve with the teriyaki skewers.

This goes well with hearty farmer’s bread with salted butter.

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