Butabara Yakitori

Cut the Pork belly block into approximately 2.5 cm cubes. Thread 3-4 cubes onto each bamboo skewer, ensuring the fat and lean meat are evenly distributed.

In a small saucepan, combine the Koikuchi soy sauce, Mirin, Sake, and Granulated sugar. Bring the mixture to a simmer over medium heat, stirring until the Granulated sugar is fully dissolved. Reduce the heat to low and let it gently thicken for about 5 minutes, creating the tare sauce. Set aside.

Preheat a charcoal grill to medium-high heat. If using a gas grill or broiler, preheat to medium-high.