Two Japanese minced-chicken skewers with scallion, miso and a sweet soy-mirin glaze, together one protein portion.
160 gGround chicken
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1 stalkGreen onion
3 gGinger
1 tbspWater
4 gSugar
4 gMiso paste
1 tbspSoy Sauce
1 tbspMirin
1 tspSesame Oil
Use two short metal skewers. Simmer the soy sauce, mirin, sugar and water in the smallest saucepan for 3-5 minutes, until lightly syrupy. Pour the glaze into a clean bowl and keep it away from raw chicken.
Mix the cold chicken, scallion, miso, ginger and half the sesame oil firmly with a spoon for 2 minutes, until sticky. With hands greased with the remaining oil, form two equal ovals around the metal skewers, each no thicker than 2 cm.
Heat the overhead grill or broiler to medium-high. Put the skewers on a rack over a lined tray, about 10 cm from the heat. Grill for 5-6 minutes on each side, until the centers reach 74°C.
Brush the cooked skewers with all the reserved glaze. Grill for 1 minute on each side, watching closely to prevent burning. Serve both skewers together hot as one protein portion; no rice or dipping egg is included.