Very popular in Japan and across Asia is the dish yakitori skewers served with the sauce of the same name. The traditional recipe is made only with chicken and vegetables, in this modern version you can enjoy these kebabs with tasty and nutritious salmon meat as main ingredient.
¤350 g thick fillet of salmon.
¤8 pores or tender leeks.
¤5 cucharads of soy sauce or soy sauce.
¤5 tablespoons fish stock.
¤2 tablespoons sugar.
¤5 tablespoons dry white wine.
¤3 tablespoons sweet sherry.
¤1 clove crushed garlic.
We removed the skin of the salmon and steak cut into cubes of 3 cm. Cut the pore into 3 cm.
Ensartamos salmon and alternating pore in 8 wooden skewers. Refrigerate until use.
We put all other ingredients in a saucepan and heat it over low heat, stirring until sugar has dissolved. We weighed to a boil, reduce heat and cook about 2 minutes. Strain the sauce and let cool.
Pour one-third of the sauce in a small bowl and reserve to serve with the skewers.
We spread the kebabs with the remaining sauce and roast on the grill for about 10 minutes, turning once and brush with frequency to prevent the pores and dry salmon. Serve accompanied by the sauce.
To prevent the skewer sticks from burning during cooking before use we leave to soak in cold water for at least 30 minutes. We can prepare the skewers and salsa several hours before cocion and refrigerate.
If you prefer we can grill the skewers on a foil placed on oiled grill.