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Ingredients
- 1/4 cup yellow miso paste
- 2 teaspoons dashi powder
- 2 tablespoons mirin (Japanese rice wine)
- 2 teaspoons superfine sugar
- 1 1/4 pounds skinless salmon fillets, thinly sliced
- Amaranth leaves (optional), to serve
- Shichimi togarashi, to serve
Method
- Preheat broiler. Place the miso, dashi powder, mirin and sugar in a medium bowl and mix to combine.
- Thread the salmon onto metal skewers and place on 2 large baking sheets lined with aluminium foil. Brush each side of the salmon with the miso marinade. Cook the salmon, in 2 batches, for 4 minutes or until golden and slightly charred. Set aside and keep warm. Place the skewers on a plate with amaranth leaves and sprinkle with shichimi togarashi to serve.
