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Sake, Miso & Ginger Pork Yakitori Skewers

Sake, Miso & Ginger Pork Yakitori Skewers

An Izakaya favorite, these pork skewers feature a zippy red miso and sake marinade with McCormick® Ginger and Garlic Powder. Grilled with fresh Asian pear pieces and brushed with a tangy glaze, this Japanese favorite is a stunning balance of crunchy texture and sweet, savory flavors.
  • 20m

    prep time

  • 15m

    Cook Time

  • 85


  • 15



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  • 1/4 cup mirin
  • 1/4 cup sake
  • 3 tablespoons red miso
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon McCormick® Ground Ginger
  • 1/4 teaspoon McCormick® Crushed Red Pepper
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 1 medium Asian pear, peeled and cut into 1-inch cubes
  • Six-inch bamboo skewers, soaked in water
  • 2 green onions, thinly sliced (optional)


  • For the marinade, mix mirin, sake, miso, soy sauce, sesame oil, garlic powder, ginger and red pepper in small bowl until well blended. Reserve 1/2 cup of the marinade for the glaze. Place pork in large resealable bag. Add remaining marinade; turn to coat well. Refrigerate 30 minutes.

  • Meanwhile, for the glaze, mix reserved marinade, brown sugar, cornstarch and water with whisk in small saucepan until well blended. Bring to boil on medium heat. Reduce heat to low; simmer 2 to 3 minutes or until slightly thickened. Remove from heat.

  • Remove pork from marinade. Discard any remaining marinade. Alternately thread pork and pear onto bamboo skewers.

    Soak bamboo skewers in water for at least 30 minutes to prevent burning.

  • Grill skewers over medium heat 2 to 3 minutes per side or until pork is to desired doneness, brushing evenly with glaze while cooking. Brush grilled skewers with any remaining glaze just before serving. Sprinkle with green onions, if desired.

Nutrition information (per Serving)



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