- 3 T treacle sugar
- 3⁄4 cup rice wine vinegar
- 3⁄4 cup soya sauce
- 1 × 10 cm piece fresh ginger, peeled and grated
- 500 g beef fillet or salmon, cut into bite-sized pieces
- Edamame beans, steamed, for serving (optional)
Heat the sugar, rice wine vinegar, soya sauce and ginger in a saucepan, then simmer until thick.
Thread the meat or fish onto kebab skewers. Brush with the marinade and grill on a hot griddle pan, brushing with more marinade until cooked to your liking.
Serve with steamed edamame beans and wasabi salt.
Cook's note: Grilled meat, fish or veg on bamboo or metal skewers are a snack you’ll find cooking temptingly over charcoal fires on street corners and outside shrines in Tokyo. Here’s how to bring a taste of the streets to your kitchen.