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Ingredients
1 ½ pound salmon
8 green asparagus stalks (medium size)
vegetable oil
10 inch bamboo skewers
Marinade
2 tablespoons sake
1 tablespoon soy sauce
½ tablespoon mirin
½ tablespoon white truffle oil |
Method
Soak bamboo skewers in water for at least one hour. Combine sake, mirin, soy sauce, and white truffle oil. Mix well. Cut salmon into 1 inch cubes. Cut asparagus to same size. Alternate 1 piece of salmon with two parallel pieces of asparagus onto a skewer. Brush with vegetable oil. Cook on the grill until salmon is slightly under cooked. Remove from grill, brush on marinade and return to the grill to complete cooking. Serve hot from grill.
Serves 4
Chef's Quote
I chose Kushiyaki-style cuisine, as I worked at a Kushiyaki restaurant called Torinosu to pay for my cooking school. Basically, it is a “shish-kebab” that is typically made on the streets of Osaka. It’s perceived to be fun, comfort food, from which I have worked to build my style of cuisine. The method for all menu items is to make the marinade, assemble the protein and vegetables on the skewers. Cook the skewer, dip in marinade and then cook again quickly. Kebabs are not marinated prior to cooking.
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