Chicken kushiyaki with umeboshi and shiso

Time 1 hour
Yields Serves 4
Chicken kushiyaki with umeboshi and shiso
(Los Angeles Times)

Mix 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.


Cut 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.


Wrap 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.


When 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.

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.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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