Pork Kebabs with Teriyaki Ginger Glaze

Pork Kebabs with Teriyaki Ginger Glaze

Our Japas recipes are designed as Japanese style tapas. Just double the amount of each ingredient if you want to serve larger plates.

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  • Serves8-10 skewers

Nutrition per serving

  • Energy287 Kcals


  • 2 spring onions
  • 600g pork belly
  • salt
  • 100ml mineral water
  • 250ml Kikkoman Teriyaki Ginger Sauce
  • 2 tbsp toasted sesame seeds


Trim and wash the spring onions, then cut them into fine rings. Dab the pork dry. Cut it into approx 1cm wide and 3-4cm long pieces and season with salt.

Thread the pork strips lengthways onto the skewers. Then heat up the oil in a pan and fry on all sides for approx 5-8 minutes.

Add the mineral water to the frying liquid, season with Kikkoman Teriyaki Ginger Sauce and simmer briefly to reduce. To serve, drizzle the finished kebabs with sauce, sprinkle with spring onion rings and garnish with sesame seeds.

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