[reprinted from the Los Angeles Times March 2, 2005: F4]


Total time: 1 hour

Servings: 4 appetizer servings

Note: 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.
1. 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.

2. 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.

3. 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.

4. 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.


Each serving: 228 calories; 29 grams protein; 4 grams carbohydrates; 1 gram fiber; 10 grams fat; 2 grams saturated fat; 78 mg. cholesterol; 993 mg. sodium.