Yakitori ｜ Our Regional Cuisines

1. Mix [A] in the ingredients. Adjust the taste to your liking with the amount of chili pepper, roasted sesame seeds, and dark soy sauce.

2. Cut the pork kashira into bite-size pieces (10 g each is a rough guide). Cut the green onions into approximately 3 cm (1.2 inches) pieces. Skewer the chopped kashira and green onion onto 4 skewers. For frozen meat, it is easier to cut if the meat is slightly frozen.

3. Sprinkle salt on the 2 skewers from a high position. Sprinkle more salt on the upper part of the skewer and less salt on the part close to the hand to change the flavor.

4. Wrap aluminum foil around the handle of the skewer to prevent it from burning during grilling. Place the skewers on a frying pan with some salad oil and grill them quickly on both sides over high heat (about 2 minutes). When the surface is lightly browned, turn the heat to medium and sear the skewers on both sides (about 3 minutes).

5. Dip the skewers in the spicy miso paste prepared in step 1 and eat.