1 ounce Shallots, minced
1 tablespoon Fresh Ginger, minced
3 ounces Sherry Vinegar
6 ounces Honey
1 ounce Kikkoman Soy Sauce
2 ounces Strawberries, pulverized
Xanthan, as needed
Combine all ingredients, simmer until reduced by ¼. Then, pulse with an immersion blender, thicken with xanthan and cool.
Skewer bite-sized pieces of pork cheek. Baste in the Yakitori Glaze and grill over hot, smoky charcoal. Dip in Yakitori Dip and garnish with scallions.
Recipe Credit: Chef Chris Jaeckle, as presented at the 2017 Worlds of Flavor® conference. Published with permission of the author. All rights reserved.