For the glaze
100ml/3½fl oz gluten free soy sauce
100g/3½oz caster sugar
40ml/1¼fl oz mirin
30ml/1fl oz sake
2.5cm/1in piece fresh root ginger, peeled, julienned
4 x 150g/5¼oz salmon fillets, cut into cubes
cooked rice, to serve
Heat the gluten free soy sauce, sugar, mirin, sake, and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes.
Meanwhile, preheat the grill to high.
Strain the glaze mixture through a sieve into a bowl.
Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon.
Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through.
Baste regularly with any remaining glaze mixture. Serve the salmon yakitori with rice.
Recipe adapted from: Good Food