Technically this is meant to be a yakitori. Let’s fudge and call it a mock-yakitori, if you will, because I find the meatballs too wet to put on skewers. That’s good though! They stay moist and delicious when you grill them. So much depth. I love these!
- 1/4 cup soy sauce
- 2 T mirin
- 5 garlic cloves, 2 crushed, 3 minced
- One 2-inch piece fresh ginger, thinly sliced, plus 1 1/2 T minced ginger
- 1 t sugar
- 4 white button mushrooms, chopped
- 2.5 lbs skinless, boneless chicken thighs, chopped into 1/4-inch pieces
- 1/4 cup plus 1 T shire (white) miso
- 2 T sesame oil
- 3 scallions, minced
- 1/8 t kosher salt
- 3/4 t freshly ground black pepper
- 12 sweet peppers
In a small saucepan, combine the soy sauce, mirin, crushed garlic cloves, sliced ginger and sugar.
Cook over moderate heat until slightly reduced, about 5 minutes.
Meanwhile in a food processor, pulse the mushrooms until minced and transfer to a bowl.
Pulse the chicken until very finely chopped.
Add to the bowl.
Add the miso, 2 T oil, the scallions, mixed garlic and ginger, salt and pepper to the chicken and mushrooms and mix well.
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.
Let cool slightly, then mix the cooked chicken back into the raw mixture until blended.
Form the meat into twelve 1/4-cup oval patties, about 3/4 inch thick on a platter.
Refrigerate meatballs for 15 minutes.
Light a grill or preheat a grill pan over medium heat.
If using a grill, you may want to use a grill pan as the meatballs are delicate.
Oil the grate.
Brush the meatballs and peppers with oil and grill, turning once and basting with the sauce, until lightly charred and cooked through, about 4 minutes per side.