Kushiyaki

Combine 60 g Koikuchi soy sauce, 60 g mirin, 30 g Sake, and 15 g sugar in a bowl.

Cut 200 g pork belly, 200 g sirloin beef, 150 g naganegi, and 150 g bell pepper into bite-sized pieces.

Thread the pork belly, beef, naganegi, and bell pepper onto skewers, alternating ingredients.