Salmon Yakitori

Instructions

1. Prepare the marinade
   In a medium bowl, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Whisk until the sugar dissolves completely.
2. Marinate the salmon
   Place the salmon cubes in a resealable plastic bag and pour in half of the marinade mixture. Seal the bag and gently massage to coat all pieces evenly. Refrigerate for 15-20 minutes. Reserve the remaining marinade for basting and sauce.
3. Prepare for grilling
   Remove the salmon from the marinade and thread 3-4 pieces onto each soaked bamboo skewer, leaving small spaces between pieces for even cooking. Discard the used marinade.
4. Cook the yakitori
   Heat a grill or grill pan over medium-high heat. Lightly brush with vegetable oil. Grill the skewers for 2-3 minutes per side, basting occasionally with the reserved marinade, until the salmon is opaque and flakes easily.
5. Reduce the sauce
   While the salmon is grilling, pour the remaining reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook for 3-5 minutes until slightly thickened. This will be your serving sauce.
6. Serve
   Transfer the grilled salmon skewers to a serving plate. Drizzle with the reduced sauce, sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot.