MISO-GLAZED CHICKEN LOLLIPOPS WITH SESAME RICE

FOR THE CHICKEN:
12 chicken wing drumettes
2 tbsp. white or yellow miso
2 tbsp. mirin
2 tbsp. sake
2 tbsp. soy sauce
1 tbsp. light brown sugar, packed firmly
1 tsp. peeled and finely grated fresh ginger
FOR THE SESAME RICE:
2 cups hot cooked rice
2 tbsp. rice vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 cup shredded or julienned carrot
1/4 cup diced, peeled and seeded cucumber
1/4 cup finely diced red bell pepper
2 tbsp. sesame seeds, lightly toasted
1 tbsp. finely chopped sliced pickled ginger
TO SERVE:
Fresh shiso leaves
Fresh green onions, if desired

TO PREPARE THE CHICKEN:
Cut the skin around the thin end of each chicken wing drumette, then slide the meat up to the end of the bone, forming a 'lollipop,' removing most of the skin.

Whisk together the miso, mirin, sake, soy sauce, brown sugar and ginger until well blended. Place into a large zip-top plastic bag with the chicken, coating well. Place in refrigerator and let marinate for at least 30 minutes or as long as overnight.

WHEN READY TO COOK:
Preheat oven to 375 degrees F. Line a large shallow baking pan with foil.

Remove chicken from marinade, discarding marinade, and place in a single layer on the prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until chicken is crisp and done, turning several times during the cooking process.

TO PREPARE THE SESAME RICE:
Meanwhile, spoon hot cooked rice into a mixing bowl.

Stir together the rice vinegar, sugar and salt; add to rice, stirring gently to combine. Add carrot, cucumber, bell pepper, sesame seeds and pickled ginger, blending well. Adjust seasoning with additional salt, if desired, and reserve at room temperature

TO SERVE:
Divide Sesame Rice among 4 large martini glasses. Top each with 3 chicken lollipops and garnish with fresh shiso leaves and green onions, if desired. Serve immediately while chicken is still warm.

Makes 4 first course appetizer servings
Adapted from source: Janice Elder