12 chicken wing drumettes
2 T. white or yellow miso
2 T. mirin
2 T. sake
2 T. soy sauce
1 T. light brown sugar, packed firmly
1 tsp. peeled & finely grated fresh ginger
2 c. hot cooked rice
2 T. rice vinegar
1 tsp. sugar
½ tsp. salt
¼ c. shredded or julienned carrot
¼ c. diced, peeled & seeded cucumber
¼ c. finely diced red bell pepper
2 T. sesame seeds, lightly toasted
1 T. finely chopped sliced pickled ginger
Fresh shiso leaves
Fresh green onions, if desired
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.
Preheat oven to 375 degrees. 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. 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.