SOY-GLAZED CHICKEN SKEWERS WITH GREEN ONIONS

The skewers grill above the flames, suspended between two bricks to
keep them from touching the grates of the barbecue. No bricks handy?
Substitute disposable foil mini loaf pans (found on the baking aisle at
the supermarket).

9 ounces ground chicken breast meat
9 ounces ground chicken leg meat
2 large green onions, chopped
2 teaspoons minced peeled fresh ginger
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon sansho powder
1 teaspoon plus 2 tablespoons soy sauce
16 10-inch bamboo skewers, soaked 1 hour in water

2 tablespoons mirin
Shichimi togarashi (Japanese seven-spice seasoning)

Mix first 7 ingredients and 1 teaspoon soy sauce in large bowl. Cover
and refrigerate 30 minutes.
Brush baking sheet with water. Using wet hands, shape generous 1/4 cup
chicken mixture into 4-inch-long log. Insert 2 skewers lengthwise into
meat, each slightly off center. Push skewers all the way through meat,
leaving 3 inches of skewers exposed on each end. Transfer to prepared
baking sheet. Repeat with remaining chicken mixture and skewers to form
total of 8 skewers.

Prepare barbecue (medium-high heat). Mix remaining 2 tablespoons soy
sauce and mirin in small bowl. Space 2 bricks 4 1/2 inches apart and
wide sides down on grill. Working in batches, suspend skewers across
bricks, allowing skewer ends to rest on bricks (meat will not touch
grill). Cook until golden, turning occasionally, about 8 minutes. Brush
with soy sauce mixture and cook until chicken is cooked through, about
1 minute per side. Brush with more soy sauce mixture; transfer to
plates. Sprinkle with shichimi togarashi.

Ingredient tips:
Sansho powder, made from the dried ground berries of prickly ash, has a
peppery, lemony flavor. Mirin (sweet Japanese rice wine) adds
sweetness, while shichimi togarashi - a spice blend that usually
contains red chile flakes, dried orange peel, white sesame seeds, black
sesame seeds, poppy seeds, nori flakes, and ginger - lends depth of
flavor. Look for these ingredients in the Asian foods section of some
supermarkets or at Japanese markets.

Makes 8 first-course servings.