Shishito tsukune

japanese shishito stuffed with ground chicken


  • 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
  • 2025 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


  1. Preheat oven to 350 degrees.
  2. 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.)
  3. 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.
  4. 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).


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