For these kebabs, make this simple teriyaki sauce ahead of time and keep in the fridge until needed. It is one of my favourite go-to sauces; perfect with salmon, it is also great with chicken, beef or vegetables. Serve with hot rice and a side of greens or salad. For pre-dinner drinks, you can make these as mini skewers.
Ingredients
| ⅓ cup | Soy sauce, not dark |
| ⅓ cup | Chicken stock |
| ⅓ cup | Mirin |
| 1 Tbsp | Fresh ginger, grated |
| ½ tsp | Arrowroot, mixed with 1 Tbsp of water |
| 600 g | Boneless salmon fillets, remove any pin bones (Main) |
| 1 bowl | Cooked rice, for serving |
| 1 sprinkle | Toasted sesame seeds, to garnish |
| 1 small handful | Coriander leaves, to garnish |
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Directions
- To make the teriyaki sauce, place the soy, chicken stock, mirin and ginger in a small pot. Bring to a simmer for 10 minutes until it just starts to thicken. Add the arrowroot and bring to the boil for 2 minutes. Set aside to cool.
- Cut the salmon into cubes. Place three cubes on each of 12 small skewers.
- Preheat a barbecue or frying pan to a medium heat. Cook the skewers for 2 or 3 minutes each side until golden. While they are hot, brush with a little of the warmed sauce.
- Serve hot with the remaining sauce on the side, rice, toasted sesame seeds, and a scattering of coriander.
