serves
4
prep
20 minutes
cook
18 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
18
minutes
difficulty
Easy
level
Ingredients
- 24 wooden skewers, soaked for 30 minutes in water then drained
- 1 kg chicken mince, preferably thigh meat
- 6 green onions, trimmed and very finely chopped
- 75 g (¼ cup) red miso
- 1 tbsp sesame oil
- mizuna leaves, lime wedges and steamed rice for serving
Basting sauce
- 125 ml (½ cup) chicken stock
- 60 ml (¼ cup) mirin
- 60 ml (¼ cup) light soy sauce
- 2 tbsp sake
- 1 ½ tbsp caster sugar
- 1 clove of garlic, chopped
- 2 tsp finely grated ginger
Instructions
For the basting sauce, combine all the ingredients in a saucepan and bring to a simmer. Cook over medium heat for about 10 minutes or until reduced by half. Remove from heat.
Combine the chicken mince, green onions, miso and sesame oil in a bowl and season well with salt and pepper. Using your hands, knead the mixture for 5 minutes or until smooth and slightly elastic. Divide the mixture into 24 even-sized pieces, then roll each into a ball. Using wet hands, shape each ball into a slightly flattened log about 12 cm long and 2 cm across. Thread a skewer through the middle of each. Heat a chargrill plate or a barbecue to medium. Brush the skewers lightly with marinade then cook, turning occasionally and brushing repeatedly with more marinade, for 5-6 minutes or until just cooked through.
Serve with mizuna leaves, lime wedges and steamed rice.
Photography, styling and food preparation by china squirrel.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
