This is a great dish. It brings together classic and simple teriyaki chicken and then dials it up into an elegant and refined dish, packed full of flavour. I like to make this as a lunch special at Masu and add my chilli cucumber pickle.
Heat your barbecue to hot.
To a food processor, add the ginger paste, garlic, mirin and soy sauce. Purée until smooth, then add the finely chopped shallot.
Mix the cooked sushi rice and shiitake in a bowl, then add the garlic purée and mix until evenly combined. Shape into two neat balls.
Line the inside of the chickens with the shiso leaves, then add the seasoned rice b