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Ingredients
Method
- 100ml soy sauce
- 100g caster sugar
- 40ml mirin
- 30ml sake
- 6 spring onions, finely chopped
- 2.5cm piece of ginger, sliced
- 4 salmon fillets, cubed
- Rice to serve
- Almond flakes, toasted, to serve
- Heat the grill to high, and make your glaze by heating the soy sauce, sugar, mirin, sake, spring onions, and sliced ginger in a saucepan until boiling. Simmer for 15 minutes to reduce, then strain through a sieve into a bowl.
- Thead the salmon cubes onto skewers, and brush liberally with your glaze. Grill for 4 minutes, brush with more glaze, and serve with rice and a topping of toasted almond flakes.
30 mins
4 serving
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