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Categories: Appetizers, Grilled

Chicken kushiyaki with umeboshi and shiso

Chicken kushiyaki with umeboshi and shiso
Los Angeles Times

The small, high-ceilinged dining room at Beacon has the unmistakable buzz of the restaurant of the moment. The staff is in constant motion, delivering little plates piled with skewers of grilled chicken dabbed with sour umeboshi paste and strewn with ... Read more

Total time: 1 hour | Serves 4
Note: From Kazuto Matsusaka and Vicki Fan at Beacon restaurant. They serve this with a mixed green salad. You'll need 16 (6-inch) wooden skewers, soaked in water for at least an hour.
  • 1/2 cup oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon minced garlic
  • 1 1/4 pounds chicken tenderloins or boneless and skinless breasts
  • 1 white onion
  • Salt, pepper
  • 3 tablespoons ume paste
  • 8 shiso leaves (also called oba)

Step 1Mix together the oil, soy sauce, ginger and garlic. Cut the tenderloins or breast meat into 1-inch cubes and marinate in the soy sauce mixture for 20 minutes.

Step 2Cut the onion in three-fourths inch pieces. Thread the chicken and onion pieces on the skewers, alternating between them. You should have 3 pieces of chicken and 2 pieces of onion per skewer. Season the skewers lightly with salt and pepper. Heat a grill or grill pan.

Step 3Wrap the tips of the skewers with aluminum foil to keep them from burning. Grill the skewers over medium heat about 5 minutes per side, 10 to 12 minutes total.

Step 4When the chicken is done, remove it from the heat. Put a small dab of umeboshi paste on each piece of chicken. Tear the shiso leaves into small pieces and place a piece of shiso on top of each dab of umeboshi paste.

Each serving:
228 calories; 29 grams protein; 4 grams carbohydrates; 1 gram fiber; 10 grams fat; 2 grams saturated fat; 78 mg. cholesterol; 993 mg. sodium.
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