Grilled Eggplant and Pork Skewers with Sesame Soy Glaze
Make these eye-catching eggplant and pork skewers glazed with Kewpie Soy Sesame Dressing. A teriyaki-style dish ready in 15 minutes.
Ingredients (Serves 2)
- 2 Japanese eggplants (about 140g)
- 6 slices thinly sliced pork belly (about 120g)
- Chopped green onion, to taste
- Salt and pepper, to taste
- 2 tablespoons sake
- 1 tablespoon sesame oil
- 2 tablespoons Kewpie Japanese-style Soy Sauce with Sesame Seeds Dressing
Instructions
- Cut off the stems from the eggplants. Insert a skewer firmly through each, then slice into a spiral pattern around the skewer.
- Season the pork belly with salt and pepper. Wrap the slices into the spiral cuts of the eggplants.
- Heat sesame oil in a frying pan. Sear the skewers until browned on all sides, then add sake and cover with a lid to steam.
- Once the pork is cooked through, remove the lid and add the sesame soy dressing. Let it simmer while turning to glaze thoroughly.
- Transfer to a plate and top with chopped green onion before serving.
Tips
- For easier slicing, angle your knife slightly at the base of the eggplant and twist the top end while cutting.
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