Ingredients
9
ounces ground chicken breast meat
9
ounces ground chicken leg meat
2
large green onions, chopped
2
tsp minced peeled fresh ginger
1/2
tsp ground black pepper
1
tsp plus 2 tbsp soy sauce
16
10-inch bamboo skewers, soaked 1 hour in water
Shichimi togarashi (Japanese seven-spice seasoning)
Directions
1.
Mix first 7 ingredients and 1 teaspoon soy sauce in large bowl. Cover and refrigerate 30 minutes.
2.
Brush baking sheet with water. Using wet hands, shape generous 1/4 cup chicken mixture into 4-inch-long log. Insert 2 skewers lengthwise into meat, each slightly off center. Push skewers all the way through meat, leaving 3 inches of skewers exposed on each end. Transfer to prepared baking sheet. Repeat with remaining chicken mixture and skewers to form total of 8 skewers.
3.
Prepare barbecue (medium-high heat). Mix remaining 2 tablespoons soy sauce and mirin in small bowl. Space 2 bricks 4 1/2 inches apart and wide sides down on grill. Working in batches, suspend skewers across bricks, allowing skewer ends to rest on bricks (meat will not touch grill). Cook until golden, turning occasionally, about 8 minutes. Brush with soy sauce mixture and cook until chicken is cooked through, about 1 minute per side. Brush with more soy sauce mixture; transfer to plates. Sprinkle with shichimi togarashi.
5.
Sansho powder, made from the dried ground berries of prickly ash, has a peppery, lemony flavor. Mirin (sweet Japanese rice wine) adds sweetness, while shichimi togarashi — a spice blend that usually contains red chile flakes, dried orange peel, white sesame seeds, black sesame seeds, poppy seeds, nori flakes, and ginger — lends depth of flavor. Look for these ingredients in the Asian foods section of some supermarkets or at Japanese markets.
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