Cost per serving $4.43 view details
- 3/4 lb salmon fillet skin and bones
- Â Â removed
- 3/4 lb halibut fillet skin and bones
- Â Â removed
- 8 x green onions - (to 10) trimmed with 1" of
- Â Â the green parts remaining
- 1/2 c. mirin (sweet rice wine) or possibly dry sherry
- 1/2 c. soy sauce, preferably reduced-sodium
- 1/2 c. chicken broth
- 2 tsp cornstarch stirred with
- 1 Tbsp. water
- To make the sauce, combine the mirin, soy sauce and chicken broth in a small saucepan. Bring to a boil and simmer for 1 minute. For the teriyaki glaze, pour 1/3 c. of the teriyaki sauce into a small pan and heat gently. Stir in the cornstarch mix and cook till thickened, about 2 min. Set aside the sauce and glaze.
- Preheat the grill.
- Cut the salmon and halibut into 1 1/2-inch squares, about 3/4-inch thick. Cut the trimmed green onions into 1 1/2-inch lengths.
- Thread 4 pcs of fish, alternating salmon and halibut, on each skewer, with 3 pcs of green onion between the fish. Brush the skewers with some of the teriyaki sauce and let sit till the grill is ready.
- Grill the fish skewers over medium-warm fire for 1 to 2 min. Brush the tops with the teriyaki sauce, turn the skewers and brush the cooked side with teriyaki sauce. Continue grilling just till the fish is nicely browned and opaque through, 1 to 2 min longer.
- Brush both sides of the skewers with the teriyaki glaze and serve immediately.
- This recipe yields 4 servings.
- Comments: Yakitori is the Japanese term for small skewers of meat - often chicken - brushed with teriyaki sauce and grilled. Yakitori stands abound in Japan, making it a favorite snack food or possibly quick lunch on a busy day. Some of the teriyaki sauce used for the fish can be used to season eggplant before grilling. An unusual, and unusually delicious, accompaniment is grilled rice cakes.
- For a traditional teriyaki finish, cornstarch is added to part of the sauce, making a shiny glaze to brush on the fish before serving. ("Teriyaki" means "shining broil" in Japanese.) You can omit this step if desired.
- Bamboo skewers 6 inches long are best for this recipe. Soak them in cool water for at least 30 min before using.
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|Amount Per Serving||%DV|
|Serving Size 294g|
|Recipe makes 4 servings|
|Calories from Fat 121||35%|
|Total Fat 13.46g||17%|
|Saturated Fat 2.9g||12%|
|Trans Fat 0.0g|
|Total Carbs 7.33g||2%|
|Dietary Fiber 1.1g||4%|