- 320 g salmon fillet, cut into 8 pieces, each 8 x 2 cm
- 8 bamboo skewers, soaked in water for 30 minutes
- lemon wedges, to serve
- 3 tbsp white miso
- 3 tsp caster (superfine) sugar
- 3 tsp sake
- 3 tsp mirin
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the glaze, combine all the ingredients in a bowl. Add the salmon and toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Thread a piece of salmon onto each skewer.
Preheat the griller (broiler) to high and line a baking tray with baking paper.
Put the skewers on the tray and grill, turning and brushing with the glaze, for 5 minutes, or until cooked to your liking. Transfer to a plate and serve with the lemon wedges.
Recipe from Izakaya by Ross Dobson and Alison Adams, with photographs by Chris Chen. Published by Hardie Grant Books.