Tears of Selûne

Ingredients

• 0.3 cup mirin
• 3 tablespoons sake
• 3 tablespoons soy sauce
• 2 tablespoons granulated sugar
• 1 teaspoon smoked paprika (optional)
• 1.5 pounds firm white fish fillets (such as sea bass), cut into roughly 1-inch cubes
• 2 tablespoons neutral oil
• Hot freshly cooked rice for serving
• 1 large scallion (white and light green parts), thinly sliced
• 1 tablespoon sesame seeds, lightly toasted (Sour Cream-Walnut Cake) and cooled

Instructions

1. In a medium skillet over medium heat, combine the mirin, sake, soy sauce, sugar, and paprika (if using) and bring to a steamy simmer, swirling the skillet to dissolve the sugar. Once a few bubbles form around the edges, continue simmering, swirling the pan occasionally, until tight, glossy, foamy bubbles cover most of the surface, about 5½ minutes. Remove from the heat and let the mixture cool until just warm and thickened to the consistency of a loose glaze, 5 to 6 minutes.
2. Preheat the grill to medium-high.
3. Thread the cubed fish onto metal or pre-soaked bamboo skewers. Drizzle with oil and gently turn to coat. Once the grill is hot, cook the fish skewers until cooked through and lightly charred, 6 to 8 minutes, turning them over halfway through cooking. Just before removing the fish from the grill, gently brush it all over with the glaze.
4. Spoon a portion of rice onto each of four serving plates or bowls. Arrange the fish skewers over the rice, then sprinkle each portion with the scallions and sesame seeds. Serve immediately.