Here is my version of Yakibuta. Yakibuta is Japanese for "roasted pork". It is often eaten sliced thinly in ramen soup. It is also eaten sliced slightly thicker on its own with the marinade boiled and used as a sauce. I used pork loin in the photo above. It goes well with sliced raw cabbage. I love the taste of Yakibuta so I just had to make a gluten-free version.

Yakibuta is similar to Chinese Char Siu. But Char Siu usually has more intense spices added to the marinade such as star anise and red peppers. Yakibuta has a milder taste.

Start by mixig the sugar, sake and gluten-free soya sauce and heat either in the microwave or on the stove just enough to dissolve the sugar. Let cool and put in a ziplock bag. Peel and cut up the onion, ginger, garlic and green onions and add to the ziplock bag.

Add the pork roast to the bag and knead to mix the sauce with the pork. Remove as much air as you can then seal the bag and put in a bowl in the fridge overnight. The longer you can marinade it the better. I usually put it in the fridge around 6 or 7 pm and remove it for roasting at around 4 pm the next day.

It is important to dry off the pork before putting in the oven. I use paper towels. Then put some foil on your baking tray and spray with cooking oil. Roast in a preheated 350 F oven for about 1 1/2 hours.

While the pork is roasting cook the leftover marinade. Bring the marinade to a boil and then lower the heat and simmer for about 15 minutes. Strain the marinade and throw away the onion and garlic mixture. Use the leftover liquid as a dipping sauce over the pork if eating on its own.

Here is what the roasted pork should look like after cooking. Let it cool to room temperature and then slice. If using for ramen slice thinnely. I try to buy a pork roast that has some fat throughout it as I think it improves the flavour. I have made this with a pork loin and it was tasty, but you do get a dryer pork.

Gluten-Free Yakibuta (Marinaded Pork)

Ingredients

• 1000 gram pork roast
• 1/2 medium onion, sliced
• 2.5 cm (1 inch) knob of ginger, peeled and sliced
• 3-5 cloves garlic, peeled and crushed
• 4 green onions, chopped into 1 inch pieces
• 100 grams (1/2 cup) sugar
• 100 mL (~1/2 cup) sake
• 150 mL (2/3 cup) gluten-free soya sauce
• 1 teaspoon garlic powder (optional)
• 1 teaspoon ginger powder (optional)
• large ziplock bag

Directions

1. In a microwave safe bowl put the sugar, sake and gluten-free soya sauce and mix. Microwave for about 30 seconds to melt the sugar. Stir and let cool in the fridge. When cool, put in the ziplock bag.
2. Prepare the vegetables while the marinade is cooling in the fridge.
3. Peel and slice 1/2 an onion. Peel and slice the ginger. Peel and slice the garlic cloves, then crush with the back of your knive. Wash and cut the green onions into about 1 inch (2.5 cm) pieces. Then put all the vegetables into the ziplock bag along with the pork roast and vegetables.
4. Add the garlic and ginger powder to the bag if using. Then mix the ingredients around by kneading the bag. Remove as much air from the bag as you can. Then seal and put in a bowl. Put in the fridge and marinate overnight.
5. Preheat your oven to 350 F.
6. Remove the pork roast from the ziplock bag and pat dry with paper towels. Put the marinade in a small pot.
7. Line a baking tray with foil and grease it. I like to use spary oil. Place the pork on the baking tray and bake uncovered in the oven for about 1 1/2 hours.
8. While the roast is cooking, take the small pot with the leftover marinade in it and bring to a boil. Turn down the heat and simmer for about 15 minutes. Strain the liquid and set aside. I like to use the boiled marinade as a sauce with the yakibuta.
9. When the roast is cooked. Remove from the oven and let cool. Slice thinnly if using for ramen soup or slightly thicker if eating on its own. If you are eating it on its own serve with the cooked marinade or drizzle over the cut pork. In Japan this is often eaten at room temperature.

Thinly sliced yakibuta is often served with ramen soup.

I hope you enjoy the gluten-free yakibuta.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.