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Salmon Yakitori

From Ching-He Huang. Serves 2

2 salmon, each 175g
2 tbsp vegetable oil

For the marinade
120ml light soy sauce
120ml sake
120ml mirin
2 tbsp caster sugar

For the pickled salad
1 tbsp mirin
1 tbsp light soy sauce
2 tsp caster sugar
1 large red chilli, seeds removed and chopped
1/2 cucumber, shredded (use a potato peeler)
2 small carrots, shredded
1 handful Chinese cabbage\leaf, shredded

Sushi Rice
250ml short grain rice, cooked in double volume of water
30 ml Rice Vinegar
15 ml Sugar
2 ml Salt

Garnish with black sesame seeds & toasted white sesame seeds

1. Mix all the marinade ingredients in a flat dish, add the salmon fillets and leave to marinate overnight. If there isn't much time, even 10 minutes marinating will make a difference.

2. For the pickled salad dressing: mix the mirin with the soy sauce, sugar and chopped chilli and set aside.

3. Combine the cucumber, carrot and Chinese leaf, and drizzle over the dressing. Leave the salad on one side for about 20 minutes.

4. Heat the vegetable oil in a frying pan, drain the salmon from its marinade and fry for 2-3 minutes on each side. While it's cooking, pour over the rest of the soaking liquid - it should cook down quite quickly. Serve straight away with the rice and salad.

Alternative - strips of chicken threaded onto skewers