Ingredients & Substitutes

Instructions

1. 1

   Drain and thoroughly rinse 20 ounces of young green jackfruit, then use your hands or a fork to shred the jackfruit into pieces resembling pulled meat.

2. 2

   In a medium bowl, whisk together 4 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of cooking sake, 1 tablespoon of grated fresh ginger, 2 minced cloves of garlic, and 1 tablespoon of white miso paste until smooth.

3. 3

   Add the shredded jackfruit to the marinade mixture, ensuring all pieces are well coated, and let it marinate for at least 30 minutes at room temperature, or preferably for 2 hours in the refrigerator.

4. 4

   Preheat a grill or broiler to high heat, and lightly oil the grates or broiler pan to prevent sticking.

5. 5

   Arrange the marinated jackfruit in a single layer on the hot grill or broiler pan and cook for 5 to 7 minutes per side, until deeply caramelized and slightly charred in places, brushing with any remaining marinade halfway through.

6. 6

   Drizzle the grilled jackfruit with 1 teaspoon of toasted sesame oil just after removing it from the heat.

7. 7

   Garnish the cooked Hokkai Robata Jackfruit with 1 teaspoon of toasted sesame seeds and 2 sliced green onion stalks before serving immediately.