Salmon, Chicken or Beef Yakitori

Salmon Yakitori
Yakitori is a Japanese grill style that can be used for fish, chicken or beef.  I like using the grill but prefer having the skewers rest above the grate.  To do this, use some bricks or pieces of metal which will elivate the skewers.

For beef, you can use a variety of cuts.  I prefer cutting the beef into thin slices that I skewer so it looks like a ribbon.   You can also cut the beef into 1" cubes.  Cuts to consider are Sirloin, Flank, Roasts,..  

For Chicken, either breast or thigh meat will work.  You can keep the skin or remove it.  A bit of skin can add additional flavor.     Either cut it in ~1" cubes or in long pieces like you would for Satay.

This recipe would also work well for Buffalo and Venison.
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7 tbsp. dark soy sauce
7 tbsp. mirin
7 tbsp. sake
2 tbsp. sugar
2 lbs. boneless, skin-on Salmon filet (beef or chicken), cut into 1" cubes

1. Combine soy sauce, mirin, sake, and sugar in a large bowl and mix well. Add salmon, toss to coat, cover bowl with plastic wrap, and refrigerate overnight. Put 10–12 wooden skewers into a baking dish and cover with water; let soak overnight.

2. The next day, build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4" from heating element and heat broiler on high.) Drain skewers. Thread salmon pieces onto wooden skewers and transfer to a plate. Grill or broil skewers, turning occasionally, until salmon is browned and cooked through, about 5 minutes. To serve, transfer skewers to a platter.

Serves 6 – 8