Pork Kushiyaki

• 2 tablespoons sansho Szechuan peppercorn
• 1 tablespoon dried tangerine peels ground
• 1 tablespoon red chili peppers ground
• 2 teaspoons roasted seaweed flaked
• 2 teaspoons sesame seeds black
• 2 teaspoons poppy seeds white
• 2 teaspoons garlic minced, dried
• 1 pound pork neck bones
• 1 cup sake
• 1 cup mirin
• black pepper To taste, cracked

1. 1. For the shichimi togarashi: mix all ingredients together in a small bowl.
2. 2. For the tare sauce: Break the pork neck bones into small pieces and place in a shallow roasting pan. Roast at 450u0b0F until deeply browned, but not burned (45 minutes to 1 hour.) Remove from the oven and place over burners set to medium. Use a small amount of sake to deglaze, scraping up the richly browned bits. Add the remaining sake, mirin and soyu and bring to a simmer. Turn down the heat and simmer for 1 hour to marry the flavors. Strain and season with black pepper to taste.
3. 3. Skewer the pork of your choice and season with shichimi togarashi powder. Place on the robata grill over hot coals and baste with tare sauce. Serve with additional tare sauce for dipping.

sansho szechuan peppercorn, peels ground, red chili peppers, sesame seeds black, poppy seeds white, garlic, pork, sake, mirin, black pepper

Taken from www.yummly.com/recipe/Pork-Kushiyaki-2255214 (may not work)