Bright foods make us happy. So don’t miss the chance to cook this special dish!
- 1 large salmon filet, about 2 pounds, cut into 1″ cubes
- 2 lemons
- 1/2 bunch asparagus spears, cut into 1 inch pieces
- Rice Vinegar
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sugar
Soak 8-10 kabob skewers in cold water for 1 hour to prevent skewers from burning.
Make the eel sauce. Combine the soy sauce, mirin, and sugar in a small saucepan. Whisk to combine and dissolve the sugar. Cook over medium heat for 20 minutes, whisking frequently, then remove from heat. Set aside to cool off.