Shishito tsukune
Shishito pepper stuffed with seasoned ground chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 40 pieces 1x
- Category: Side
- Method: Baking
- Cuisine: Japanese
Ingredients
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- 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
- Preheat oven to 350 degrees.
- In a pan over medium high heat, add the oil, ginger, garlic and onions.
- Cook until onions are translucent (about 3 minutes). Transfer the onions to a bowl and let cool to room temperature.
- Add the ground chicken to the onion mixture and mix.
- Add the sake, soy sauce, and salt. Mix well using your fingers.
- 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.
- 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.
- Mix all the ingredients for the sauce and microwave for 20 to 30 seconds (to melt the sugar).
- 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.
Notes
Keep the leftovers in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 shishito tsukune
- Calories: 21
- Sugar: 0.5g
- Sodium: 49.8mg
- Fat: 1.2g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 1.5g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 4.8mg