Servings 8 skewers
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Skill Level Easy

  • 1/2 cup water
  • 1/2 cup mirin
  • 1/2 cup demerara sugar
  • 3 tbsp dark soy sauce
  • 2-in piece ginger, sliced
  • 2 cloves garlic, crushed with back of knife
  • 3/4 lbs shiitake mushrooms, stems removed and discarded, larger ones cut in half
  • 1 lb ground chicken thighs
  • 1/2 cup panko bread crumbs
  • 1 tsp finely minced ginger
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp sesame oil
  • 3 green onions, green part sliced very thinly, white part cut into 3/4 in lengths

How to make it

  1. In a medium sized pot over medium-high heat, combine water, mirin, sugar, soy, sliced ginger and garlic and bring to a simmer. Stir until sugar dissolves then add shiitake mushrooms and reduce heat to medium low. Cover and let simmer, stirring regularly, for about 30 minutes. Strain shiitakes, set 24 pieces aside and finely dice the rest. Reserve liquid.
  2. Soak 8 x 6-in wooden skewers.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine ground chicken, diced shiitakes, panko, minced ginger, salt, pepper, sesame oil and green onion. Mix well on medium speed until mixture becomes sticky and clings together when squeezed gently.
  4. Divide chicken-shiitake mixture into 16 even-sized meatballs. On each skewer alternate 3 pieces braised shiitake with 2 meatballs and finish each off with a piece of green onion white.
  5. Preheat barbecue grill to medium high and lightly oil grates.
  6. Cook skewers for about 8-10 minutes, flipping often, until they reach an internal temperature of 165 F (74 C). Starting around the halfway point of the cook time, baste with reserved mushroom braising liquid after every flip.
  7. Serve with steamed rice, pickled ginger and garnish with finely sliced green onions.
Share
  • 1/2 cup water
  • 1/2 cup mirin
  • 1/2 cup demerara sugar
  • 3 tbsp dark soy sauce
  • 2-in piece ginger, sliced
  • 2 cloves garlic, crushed with back of knife
  • 3/4 lbs shiitake mushrooms, stems removed and discarded, larger ones cut in half
  • 1 lb ground chicken thighs
  • 1/2 cup panko bread crumbs
  • 1 tsp finely minced ginger
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp sesame oil
  • 3 green onions, green part sliced very thinly, white part cut into 3/4 in lengths

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