Shishito Tsukune (Japanese peppers stuffed meatballs)
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- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 4 1x
- Category: Snack
- Cuisine: Japanese, Poultry
- 2 tablespoons vegetable oil
- 1/2 pound ground chicken
- 1/2 medium onion (finely chopped)
- 1/2 thumb size ginger (peeled and grated)
- 1 clove garlic (finely chopped)
- 1 1/2 tablespoon sake
- 1/2 tablespoon soy sauce
- 1/2 teaspoon kosher salt
- 20–25 Shishito peppers (sliced in half lengthwise and seeded)
- For the Dipping/Brushing Sauce:
- 1 tablespoon sake
- 3 tablespoons mirin
- 3 tablespoons soy sauce
- 1 teaspoon granulated sugar
- Preheat oven to 350 degrees.
- In a pan over medium/high heat, add oil, ginger, garlic and onions. Cook until onions are transparent (about 3 minutes). Transfer mixture into a bowl and let cool (put in fridge or freezer to speed up the process.) When the mixture is room temperature, add ground chicken, sake, soy and salt . Mix well with your fingers (not for too long.)
- With a knife, spread a generous amount of the mixture on each piece of shishito pepper. Discard the rest or save for later (if I have any left, I’ll usually make mini burger patties or eat it on top of Japanese rice with ichimi and soy sauce). Lay each piece on a tray covered with aluminum foil (or parchment paper). Bake for 15-17 minutes, until chicken has cooked through. While shisihitos are cooking, make your sauce.
- Mix all the ingredients and microwave for 20-30 seconds (to melt the sugar). Take shishitos out of the oven and with a basting brush, dab the sauce over each piece. Put leftover sauce in a small bowl and serve next to shishito tsukune (people can use is as a dip).
- Calories: 421
- Saturated Fat: 2
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