Step 1

Gather all the ingredients. Make the yakitori sauce first.

Step 2

Soak 14 5-inch flat bamboo skewers in water for 30 minutes.

Step 3

Pile and roll up the shiso leaves, then cut into thin julienne slices. Cut the scallion into thin slices.

Step 4

Heat a non-stick frying pan over medium heat. When it’s hot, add ⅓ of ground chicken and break it up into small pieces using a wooden spatula. Cook until no longer pink and transfer to a plate to let it cool.

Step 5

Combine the cooked chicken and uncooked chicken in a large bowl and mix well with a rubber spatula.

Step 6

Add sesame oil and miso and mix well.

Step 7

Add the scallions and shiso leaves and combine well with a silicone spatula.

Step 8

Now with your hand, knead 30 times clockwise. Then knead counterclockwise 30 times. The meat will become paler in color and sticky. This part is very important for the meat to stay on a stick so please do not skip this step.

Step 9

Grease the grill rack with a brush. I use a roasting pan and rack as it can support the skewers very well while the excess oil drips down to the bottom of the roasting pan when cooking.

Step 10

Lightly coat your hands with sesame oil to prevent the meat from sticking. Scoop a handful of the chicken mixture (1 ½ scoop using a cookie scoop) and form into a round patty.

Step 11

Toss the meat to left and right hands to release the air pockets and gently squeeze to form the meat into a long oval patty, about 3-4 inches in length. Insert the skewer on the prepared wire rack.

Step 12

Lightly sprinkle salt over the chicken skewers.

Step 13

Put aluminum foil around the skewers to prevent them from burning.

Step 14

Set the oven broiler to high (550ºF/288 ºC) for 5 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8" (20 cm) away from the heating element. Cook for 6 minutes, and then flip to cook the other side for another 4 minutes. Watch the chicken carefully not to burn; if your oven is small/strong, try broiling at medium (500ºF/260ºC) or lower the rack.

Step 15

When both sides are cooked, brush the yakitori sauce on the meat and broil for another 30 seconds. Transfer the skewers to a serving plate and brush the extra sauce on the meat. Serve with Shichimi Togarashi.

Step 16

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.