Salmon Yakitori

• portions: 6 servings
• temps total: 15 minutes

Ingrédients

¼ cup plus 3 Tbsp. mirin

¼ cup plus 3 Tbsp. sake

¼ cup plus 3 Tbsp. dark soy sauce

2 Tbsp. sugar

2 lb. boneless skin-on salmon fillet, cut into 1-in. cubes

Instructions

In a large bowl, whisk together the mirin, sake, soy sauce, and sugar. Add the salmon and toss to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours. Soak 10–12 wooden skewers in water while the salmon marinates, then drain.

Heat a charcoal grill, gas grill, or grill pan to medium-high. (Alternatively, position a rack in the upper third of the oven and preheat the broiler.) Thread the salmon onto the skewers. Grill or broil, turning occasionally, until the salmon is browned and cooked through, about 5 minutes. Transfer the skewers to a platter and serve hot.