Time: 6 hours 45 minutes
Complexity: easily
Servings: 4

This version of the popular Japanese kushiyaki kebabs combines salmon and shiitake mushrooms, which impart an umami flavor. The salmon fillet is pre-marinated in a mixture of mirin, sake, and miso; the mixture is then brushed onto the kebabs during grilling, creating a delicious glaze. The finishing touch is a sprinkling of traditional furikake seasoning or shichimi togarashi—choose your favorite!

Ingredients:

• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup light brown sugar
• 1/4 cup light miso paste
• 700 g salmon fillet with skin (center part), trimmed and cut into 2.5 cm cubes.
• 6 shiitake mushrooms, stems removed, caps cut into 4 pieces
• Vegetable oil to grease the grill grate
• Furikake or shichimi togarashi, for serving
• Special equipment: 4 flat bamboo skewers, 25 cm long, soaked for 30 minutes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, shiitake mushrooms, soy sauce, miso (soybean paste), sake

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Preparation:

Step 1
• Soak four bamboo skewers in water for 30 minutes.
  
  Meanwhile, combine the mirin and sake in a small saucepan and bring to a boil over medium heat. Reduce the heat, add the brown sugar, and simmer, stirring occasionally, until the sugar is completely dissolved, 1-2 minutes.
Step 2
• Add the miso and stir until completely dissolved, 1-2 minutes. Let cool, then pour off 1/4 cup of the marinade and set aside for brushing the kebabs. Pour the remaining marinade over the salmon cubes in the baking dish, tossing to coat completely.
Step 3
• Cover and refrigerate the fish and remaining marinade for at least 6 hours, preferably overnight.
Step 4
• Preheat the grill to medium-high heat. Lightly brush the hot grates with vegetable oil.
Step 5
• Remove the salmon from the marinade and pat dry with paper towels. Thread 5-6 salmon pieces and shiitake mushroom caps onto each skewer, alternating them and piercing the salmon through the flesh and skin side.
Step 6
• Place the skewers on the grill and lightly sprinkle each kebab with salt. Grill for 1 minute per side (for even cooking). Continue grilling, turning constantly, until the shiitakes are tender and the salmon is browned and cooked through, another 10 minutes.
Step 7
• Brush some of the reserved marinade over each kebab. Grill until the glaze is lightly caramelized, 2-3 minutes. Remove the kebabs from the grill and sprinkle with furikake or togarashi.

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