Korean Chicken Skewers | Recipes | Judy Joo

Ingredients

• 2 tablespoons mirin
• 1 tablespoon tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 450g (1lb) boneless, skinless chicken thighs, trimmed and cut crosswise into 24 strips (3/4 inch wide)
• 12 large shiitake mushrooms, stemmed and halved
• 24 3-inch-long pieces scallion (from 2-3 bunches), white & light green parts only
• 2 tablespoons canola oil
• ¼ teaspoon kosher salt
• 6 tablespoons Ssamjang