Ingredients

• 100ml/3½fl oz soy sauce
• 100g/3½oz caster sugar
• 40ml/1¼fl oz mirin
• 30ml/1fl oz sake
• 6 spring onions
• finely chopped
• 2.5cm/1in piece fresh root ginger
• peeled
• julienned
• 4 x 150g/5¼oz salmon fillets
• cut into cubes
• freshly cooked rice
• to serve
• handful flaked almonds
• toasted

Directions

• Heat the soy sauce
• sugar
• mirin
• sake
• spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes.
• Meanwhile
• preheat the grill to high.
• Strain the glaze mixture through a sieve into a bowl.
• Thread the salmon pieces onto wooden skewers
• leaving a space between each piece of salmon.
• Brush the glaze onto the salmon and grill for 3-4 minutes
• or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.
• Serve the salmon yakitori with rice and sprinkle over the flaked almonds.