INGREDIENTS
For the yakitori-glazed salmon
- 1⁄4 cup mirin
- 1⁄4 cup sake
- 1⁄4 cup soy sauce
- 2 kg salmon, skin on
For the sweet rice miso sauce
- 1⁄4 cup sweet rice miso
- 2 tbsp honey
- 1⁄4 cup rice-wine vinegar
- 1 tbsp soy sauce
- 2 spring onions, thinly sliced to serve
METHOD
For the yakitori-glazed salmon
1. Combine all the glaze ingredients, except salmon, in a bowl and set aside.
Mussel chowder
2. Remove the skin from the salmon. Cut the skin into 10 cm × 2 cm rectangles and set aside. Cut the salmon into 2 cm pieces. Thread the salmon on to 18 skewers and brush with the yakitori glaze.
3. Heat a grill to a high heat until smoking. Grill the salmon for 3 minutes on each side, until cooked. Remove and grill the skin for 5 minutes until brown and crisp.
For the sweet rice miso sauce
1. Combine all the ingredients in a bowl and mix well. Set aside.
2. Serve the skewers with the sauce and crispy skin. Garnish with spring onion.
ALSO SEE MUSSEL CHOWDER RECIPE
