Chicken Meatball and Shishito Yakitori

• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons mirin
• 5 garlic cloves2 crushed, 3 minced
• One 2-inch piece of fresh ginger, thinly sliced, plus 1 1/2 tablespoons minced ginger
• 1 teaspoon sugar
• 4 white button mushrooms, chopped
• 2 1/2 pounds skinless, boneless chicken thighs, chopped into 1/4-inch pieces
• 1/4 cup plus 1 tablespoon shiro (white) miso
• 2 tablespoons untoasted sesame oil or vegetable oil, plus more for brushing
• 3 scallions, minced
• 1/8 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 12 shishito peppers (see Note)

1. In a small saucepan, combine the soy sauce, mirin, crushed garlic cloves, sliced ginger and sugar.
2. Cook over moderate heat until slightly reduced, about 5 minutes.
3. Meanwhile, in a food processor, pulse the mushrooms until minced; transfer to a bowl.
4. Pulse the chicken until very finely chopped; add to the bowl.
5. Add the miso, 2 tablespoons of oil, the scallions, minced garlic and ginger, salt and pepper to the chicken and mushrooms and mix well.
6. In a small nonstick skillet, cook one-third of the chicken mixture over moderate heat, stirring, just until the meat is no longer pink, 2 minutes.
7. Let cool slightly, then mix the cooked chicken back into the raw mixture until blended.
8. Form the meat into twelve 1/4-cup oval patties, about 3/4 inch thick.
9. Thread two meatballs and 2 shishito peppers onto each of 6 skewers.
10. Transfer the skewers to a baking sheet and refrigerate for at least 15 minutes.
11. Light a grill or preheat a grill pan; oil the grate.
12. Brush the meatballs and peppers with oil and grill, turning once and basting with the sauce, until lightly charred and cooked through, 4 minutes per side.
13. Serve warm.

soy sauce, mirin, garlic, ginger, sugar, white button mushrooms, skinless, shiro, sesame oil, scallions, kosher salt, freshly ground black pepper, peppers

Taken from www.foodandwine.com/recipes/chicken-meatball-and-shishito-yakitori (may not work)