I rarely can justify turning on the oven in the summer while the AC is blasting, so my little charcoal grill is the cooking hero during these hot months. It’s a welcome change of scenery, but I’m likely to stick to the same old favorites. When DB added our new line of Haku Shoyu to the grill display I was inspired to switch things up! How could I incorporate shoyu into my grill menu?
But first, let’s answer the question, what is shoyu? Shoyu is simply Japanese style soy sauce made with a mix of soy and wheat, whereas Chinese style soy is made with 100% soy. This means shoyu tends to be more distinctive and nuanced than their salty soy counterpart. The Haku line of shoyu is made by time-honored methods in Japan, exemplifying how flavorful shoyu can be. You can use these in authentic Asian cooking, but it’s also a wonderful ingredient to use in unexpected ways – like on the grill!
I decided to use the shoyu as a sauce rather than a marinade. Here, I’ve used the Black Garlic variety to create a glaze and brushed it over grilled kabobs. Kabobs give you some room for creativity with your ingredients. Pork and shoyu are a classic combo so I used boneless pork chops, alongside bell peppers, red onion and pineapple for a punch of sweetness. The result is little spicy, a little sweet and lots of umami. Assembling the kabobs was fun and they were low maintenance on the grill – a new favorite!
BLACK GARLIC SHOYU GLAZED KEBOBS
Makes about 12 kabobs
3 cubed boneless pork chops
2 cups of cubed pineapple
1 cubed green bell pepper
1 cubed red bell pepper
1 cubed red onion
¾ cup Black Garlic Shoyu
¾ cup brown sugar
1 tbsp minced fresh ginger
1 tsp crushed red pepper flakes
Cracked black pepper
If you’re using wooden skewers, soak them in water as you prep the ingredients.
Cut the pineapple, peppers, onion and pork chops into bite sized pieces of similar size.
Arrange the pieces on the soaked skewers alternating ingredients however you choose – create a pattern, or not!
Refrigerate skewers while you prepare the glaze.
Lightly sauté minced ginger in a pan over a medium low flame.
Add brown sugar and shoyu to the pan. Stir gently allowing the mixture to gradually thicken. Add a few
turns of cracked black pepper and red pepper flakes to the final glaze.
Grill the kabobs over medium high heat, rotating as they blacken. Use a meat thermometer to check the doneness of the pork – 145°F.
Right after the kebabs come off the grill brush on the glaze.
Previously on In the Kitchen with Jackie:
- Making Pesto with What You’ve Got
- How to Eat Rotisserie Chicken
Show Your Pasta Some Love
- French Onion Soup
- Winter Citrus Salad with Yuzu Dressing
- Roasted Sweet & Smoky Brussels Sprouts with Pancetta + Grilled Cheese!
Ottanta al Tartufo Mac & Cheese
Trick or Treat Cheeseboard
Hello! My name is Jackie Botto and I’ve been working with Di Bruno Bros. for almost five years now styling, photographing and sometimes cooking with all the phenomenal ingredients they offer. CHEESE? Yes, mostly cheese. This blog is the space where I’ll share the things I make. No, I am not a professional chef, I’m a home chef! I cook for myself, my family, my friends – and then I take photos of what I make with the hope it inspires you to cook too.Want to share some tips or pairings of your own? Please leave a comment below!