Chicken Meatball and Shishito Yakitori Recipe

Name: Chicken Meatball and Shishito Yakitori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup reduced-sodium soy sauce; 2 tablespoons mirin; 5 garlic cloves2 crushed, 3 minced; One 2-inch piece of fresh ginger, thinly sliced, plus 1 1/2 tablespoons minced ginger; 1 teaspoon sugar; 4 white button mushrooms, chopped; 2 1/2 pounds skinless, boneless chicken thighs, chopped into 1/4-inch pieces; 1/4 cup plus 1 tablespoon shiro (white) miso; 2 tablespoons untoasted sesame oil or vegetable oil, plus more for brushing; 3 scallions, minced; 1/8 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 12 shishito peppers (see Note)

Servings: persons

1/4 cup reduced-sodium soy sauce
2 tablespoons mirin
5 garlic cloves2 crushed, 3 minced
One 2-inch piece of fresh ginger, thinly sliced, plus 1 1/2 tablespoons minced ginger
1 teaspoon sugar
4 white button mushrooms, chopped
2 1/2 pounds skinless, boneless chicken thighs, chopped into 1/4-inch pieces
1/4 cup plus 1 tablespoon shiro (white) miso
2 tablespoons untoasted sesame oil or vegetable oil, plus more for brushing
3 scallions, minced
1/8 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 shishito peppers (see Note)

1
In a small saucepan, combine the soy sauce, mirin, crushed garlic cloves, sliced ginger and sugar.
2
Cook over moderate heat until slightly reduced, about 5 minutes.
3
Meanwhile, in a food processor, pulse the mushrooms until minced; transfer to a bowl.
4
Pulse the chicken until very finely chopped; add to the bowl.
5
Add the miso, 2 tablespoons of oil, the scallions, minced garlic and ginger, salt and pepper to the chicken and mushrooms and mix well.
6
In a small nonstick skillet, cook one-third of the chicken mixture over moderate heat, stirring, just until the meat is no longer pink, 2 minutes.
7
Let cool slightly, then mix the cooked chicken back into the raw mixture until blended.
8
Form the meat into twelve 1/4-cup oval patties, about 3/4 inch thick.
9
Thread two meatballs and 2 shishito peppers onto each of 6 skewers.
10
Transfer the skewers to a baking sheet and refrigerate for at least 15 minutes.
11
Light a grill or preheat a grill pan; oil the grate.
12
Brush the meatballs and peppers with oil and grill, turning once and basting with the sauce, until lightly charred and cooked through, 4 minutes per side.
13
Serve warm.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup reduced-sodium soy sauce, 2 tablespoons mirin, 5 garlic cloves2 crushed, 3 minced, One 2-inch piece of fresh ginger, thinly sliced, plus 1 1/2 tablespoons minced ginger, and more.

Yes, Chicken Meatball and Shishito Yakitori falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Meatball and Shishito Yakitori

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