Salmon Yakitori

Heat up the soy sauce, the mirin, the sake, the sugar, the spring onions, and the ginger in a small saucepan until boiling. Reduce the heat, and simmer for 15 minutes. While simmering, heat up your grill. Strain your glaze mixture through a sieve into a bowl, and set aside.
Carefully thread your salmon chunks onto wooden skewers, being sure to leave a little space between each piece. Brush the glaze all over the fish, and grill for 3 minutes, or until the salmon is just cooked. Baste with the glaze several times during the cooking process. Serve hot with cooked rice and the almonds.

15 mins

4 serving

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