Categories: Asian
Ingredients
- 2 tbsp. mirin
- 1 tbsp. tamari
- 1 tbsp. toasted sesame oil
- 1 large garlic clove, grated
- 1 lb. chicken breasts, trimmed and cut crosswise into 24 strips
- 12 large shiitake mushrooms, stemmed and halved
- 24 3-inch-long pieces scallion, white & light green parts only
- 2 tbsp. canola oil
- 1/4 tsp kosher salt
- 6 tbsp. Ssamjang (see recipe)
Directions
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Combine mirin, tamari, sesame oil and garlic in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator, stirring occasionally, for at least 1 hour and up to 1 day.
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Preheat grill to medium.
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Toss mushrooms and scallions with canola oil and salt in a medium bowl. Thread scallions, chicken and mushrooms alternately onto each of 8 skewers, allowing a little space between each ingredient for even cooking.
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Oil the grill rack. Grill the skewers, turning once, until the vegetables and chicken are charred and cooked through, 5-6 minutes total. Serve with Ssamjang.