Instructions: To make the sauce, combine the mirin, soy sauce and chicken broth in a small saucepan. Bring to a boil and simmer for 1 minute. For the teriyaki glaze, pour 1/3 cup of the teriyaki sauce into a small pan and heat gently. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Set aside the sauce and glaze.

Preheat the grill.

Cut the salmon and halibut into 1 1/2-inch squares, about 3/4-inch thick. Cut the trimmed green onions into 1 1/2-inch lengths.

Thread 4 pieces of fish, alternating salmon and halibut, on each skewer, with 3 pieces of green onion between the fish. Brush the skewers with some of the teriyaki sauce and let sit until the grill is ready.

Grill the fish skewers over medium-hot fire for 1 to 2 minutes. Brush the tops with the teriyaki sauce, turn the skewers and brush the cooked side with teriyaki sauce. Continue grilling just until the fish is nicely browned and opaque through, 1 to 2 minutes longer.

Brush both sides of the skewers with the teriyaki glaze and serve immediately.

This recipe yields 4 servings.

Comments: Yakitori is the Japanese term for small skewers of meat - often chicken - brushed with teriyaki sauce and grilled. Yakitori stands abound in Japan, making it a favorite snack food or quick lunch on a busy day. Some of the teriyaki sauce used for the fish can be used to season eggplant before grilling. An unusual, and unusually delicious, accompaniment is grilled rice cakes.

For a traditional teriyaki finish, cornstarch is added to part of the sauce, making a shiny glaze to brush on the fish before serving. ("Teriyaki" means "shining broil" in Japanese.) You can omit this step if you like.

Bamboo skewers 6 inches long are best for this recipe. Soak them in cold water for at least 30 minutes before using.

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