Butabara Yakitori

To prepare the tare sauce, combine Koikuchi soy sauce, Mirin, Sake, and Granulated sugar in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the Granulated sugar dissolves. Reduce the heat to low and continue to simmer for 10-15 minutes, or until the tare sauce slightly thickens. Set aside.

Cut the Pork belly into uniform 2.5 cm cubes. Season the Pork belly cubes evenly with Salt and Black pepper. Thread 3-4 cubes of Pork belly onto each bamboo skewer, ensuring the meat is securely placed and not too tightly packed.

Preheat a charcoal grill to medium-high heat. If using a gas grill, preheat to medium-high. Place the skewers of Pork belly on the grill. Grill for 3-4 minutes per side, turning frequently, until the Pork belly is browned and rendered.