Shishito tsukune
Shishito pepper stuffed with seasoned ground chicken.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 40 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons vegetable oil
- 1/2 thumb size ginger, peeled and grated
- 1 clove garlic, minced
- 1/2 medium onion, finely chopped
- 1/2 pound ground chicken
- 1 1/2 tablespoon sake
- 1/2 tablespoon soy sauce
- 1/2 teaspoon kosher salt
- 20 shishito peppers, sliced in half lengthwise and seeded
- 1 tablespoon sake
- 3 tablespoons mirin
- 3 tablespoons soy sauce
- 1 teaspoon granulated sugar
Instructions
- 1
Preheat oven to 350 degrees.
- 2
In a pan over medium high heat, add the oil, ginger, garlic and onions.
- 3
Cook until onions are translucent (about 3 minutes). Transfer the onions to a bowl and let cool to room temperature.
- 4
Add the ground chicken to the onion mixture and mix.
- 5
Add the sake, soy sauce, and salt. Mix well using your fingers.
- 6
With a knife, spread a generous amount of the mixture on each piece of shishito pepper. If you have any ground chicken left, use it to make mini chicken patties.
- 7
Lay each piece of shishito peppers, ground chicken side facing up, on a tray covered with non stick foil or parchment paper. Bake for 15 to 17 minutes, until the chicken has cooked through.
- 8
Mix all the ingredients for the sauce and microwave for 20 to 30 seconds (to melt the sugar).
- 9
Take shishito peppers out of the oven and with a basting brush, brush the sauce over each piece. Put the leftover sauce in a small bowl and serve next to shishito tsukune, as a dip.