These Japanese-inspired kebobs pair tender marinated pork with earthy shiitake mushrooms and colorful vegetables. Soy sauce, sake, mirin, pineapple juice and honey create a savory-sweet marinade, while warm teriyaki sauce gives the grilled kebobs a glossy finish.
Japanese
Yakitori Pork and Shiitake Kebobs
In my first year of flying, I rented an apartment in Schaumburg, Illinois. There was a little inexpensive Japanese restaurant nearby where I had my first taste of yakitori, and it was so good that I made a point of going back at least once a week. My husband always laughs because when I find something I absolutely love, I have to eat it until I get sick of it. Yakitori, however, is something I never got sick of! For my version, I bring that Japanese grilling inspiration to American backyard kebobs, pairing pork with shiitake mushrooms, peppers, and green onions. A savory-sweet marinade and teriyaki finish bring back the flavors that made me such a devoted regular.
Mary’s Introduction
Why These Flavors Work
Soy sauce, sake and mirin create the savory-sweet foundation associated with Japanese grilling, while honey helps the pork caramelize. Pineapple juice adds fruitiness and acidity, shiitakes contribute deep umami flavor, and teriyaki sauce gives the finished kebobs a glossy, flavorful coating.
SAVE FOR THE LEFTOVER IDEA
Save Reserve about 12 ounces (≈340 g) of the cooked pork pieces and remaining shiitake/vegetables (aim for 1½–2 cups total of chopped leftovers). to make Teriyaki Pork & Shiitake Fried Rice.
THE RECIPE
Yakitori Pork and Shiitake Kebobs
Prep 30 minCook 20 minTotal 290 min
Equipment Needed
- Grill Shop this item
Ingredients
Pork and Marinade
Kebobs and Finishing Sauce
Instructions
Chef Notes
- Cut the pork and vegetables into evenly sized pieces so they cook at the same rate.
- Discard the used pork marinade after draining; use only the separate store-bought teriyaki sauce for finishing.
- How do you know the protein is done? For the boneless pork chops cut into kebob pieces, insert an instant-read thermometer sideways into the center of several of the largest pieces, away from the skewer and gristle. Reach at least 145°F, then rest for at least 3 minutes. Look for browned surfaces and a firm, slightly springy texture; a little pink can remain. Temperature, not color or feel alone, is the safety check.
Nutrition estimated per serving
332 Calories35.1 g Protein34.9 g Carbs4.9 g Fat1.6 g Sat. Fat3.7 g Fiber25.8 g Sugar3079 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories332
Protein35.1 g
Carbs34.9 g
Fat4.9 g
Sat. Fat1.6 g
Fiber3.7 g
Sugar25.8 g
Sodium3079 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
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LEFTOVER IDEAS
Turn the leftovers into something new.
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How to Make Yakitori Pork and Shiitake Kebobs
Cut the Pork
Trim the pork chops and cut them into even 2-inch pieces.
Prepare the Marinade
Mix the soy sauce, pineapple juice, sake, mirin, honey, ginger and whole smashed garlic cloves.
Marinate the Pork
Coat the pork in the marinade, cover and refrigerate for 3–4 hours.
Prepare the Skewers
Soak wooden skewers for 30 minutes, then drain the pork and discard the marinade.
Assemble the Kebobs
Alternate the pork, bell pepper, green onions and shiitake mushrooms on 6 skewers.
Grill the Kebobs
Grill over medium heat for about 3–4 minutes per side until the pork reaches 155°F.
Warm the Teriyaki Sauce
Thin the teriyaki sauce with a little water and microwave it for 20 seconds.
Finish and Serve
Drizzle the warm teriyaki sauce over the kebobs and serve warm.
Recipe Guidance
Storage
Remove the cooked pork and mushrooms from the skewers and refrigerate them in a shallow airtight container within 2 hours. Refrigerate any unused clean sauce separately and use the cooked kebob pieces within 3 to 4 days.
Reheating
Warm the pork and mushrooms in a covered skillet over medium-low heat with a spoonful of clean reserved sauce until the pork reaches 165°F. Do not reuse sauce that contacted raw pork unless it was boiled safely as directed.
Make Ahead
Cut the pork and mushrooms and prepare the sauce ahead. Refrigerate them safely, then assemble and cook the skewers close to serving for the best texture.
Serving Suggestions
Serve the kebobs over steamed rice with a crisp cucumber salad or simply cooked greens. Offer only clean reserved sauce at the table.
