Yakitori (easy summer version)

Step 1

Cut chicken thigh into chunks. You can leave the skin on to keep the juice inside.Season with salt and sake, and a pinch of sugar.Toss to season evenly.

Step 2

Put them on the skewer and set aside.

Step 3

Rinse your tomato and pat dry.Cut the sliced pork belly in half lengthwise, and line them on the cutting board.Season with salt and pepper, and dust with all-purpose flour.wrap cherry tomatoes with it, and put them on the skewer.

Step 4

Preheat the grill, while line the skewer on the wire lack.

Step 5

Flip it over every couple of minutes to cook through.The pork is cooked faster than the chicken, take it out from the cooked one.

Step 6

Sprinkle Shiso leaves, aka Japanese basil, tear into small pieces with your fingers. It adds refreshing aroma to it and brings out the simple deliciousness. Serve with sesame oil and salt with a hint of grated garlic.