- 2 tbsps vegetable or canola oil
- 1/2 lb ground chicken
- 1/2 onion, finely chopped
- 1/2 thumb size ginger, grated
- 1 garlic clove, finely chopped
- 1 12 tbsp sake
- 1/2 tbsp soy sauce
- 1/2 tsp kosher salt (or 1/4 tsp table salt)
- Shishito peppers (about 20-25), cut in half, seeded and membranes removed
For the dipping/brushing sauce:
- 1 tbsp sake
- 3 tbsp mirin
- 3 tbsp soy sauce
- 1 tsp 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 (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).