Salmon Teriyaki Skewers

Ingredients

• 700 g salmon fillet, skinned and cubed
• 4 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp sake
• 25 g sugar
• 15 g ginger, sliced
• 8 spring onions, cut into 3 cm lengths
• 1 tbsp sesame seeds, toasted

Method

1. Reduce the teriyaki first

   Simmer the soy, mirin, sake, sugar and ginger for 8 minutes until it thickens enough to coat a spoon, then strain and cool. Made in advance it glazes; brushed on thin it just runs off into the pan and burns.

   8 min

2. Cube generously

   Cut the salmon into 3 cm cubes — larger than feels right. Small pieces overcook to dry flakes in the time it takes the glaze to caramelise. Thread alternately with the spring onion.

3. Cook the salmon plain

   Griddle the skewers over a medium-high heat with no glaze at all for the first 5 minutes, turning. The sugar in teriyaki burns long before fish is cooked, so it cannot go on yet.

   5 min

4. Glaze in the last minute

   Brush with the reduced sauce, turn, brush again, and give it another minute a side until sticky and lacquered.

   2 min

5. Serve

   Scatter with sesame seeds and serve with rice. The salmon should still be a shade translucent at the very centre — it keeps cooking on the skewer.