Kushiyaki Skewer Party

• Trim and thinly slice scallions, separating whites from greens; mince whites.  • In a large bowl, combine panko, 1 TBSP stir-fry sauce (save the rest for serving), and 1 tsp water until a paste forms (use 2 TBSP stir-fry sauce and 2 tsp water for 4 servings). • Add pork*, sesame seeds, scallion whites, salt (we used ½ tsp; 1 tsp for 4), and pepper. Gently mix until combined. Form into 12 1-inch meatballs (24 meatballs for 4). Set aside.

• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Thread marinated steak and about half the shishito peppers onto skewers, alternating between one piece of steak and two peppers (we used four skewers; eight for 4 servings). Transfer to one side of a baking sheet. Discard any remaining marinade. • Thread meatballs, tomatoes, and remaining shishito peppers onto skewers, alternating between meatballs, tomatoes, and shishitos, and tightly pressing meatballs around skewers to adhere (we used four skewers, eight for 4). (TIP: You may have some leftover shishitos! Feel free to add them to the ends of any of your assembled skewers or save for another use.) Transfer to empty side of baking sheet. (If using a grill pan, add a drizzle of oil and heat over medium heat now.)

• Add skewers to hot grill (or grill pan). Close lid and grill until steak and meatballs are browned and cooked through and veggies are tender and lightly charred, 4-5 minutes per side. (Work in batches if needed.) TIP: If using a grill pan, use a baking sheet or large metal bowl to create a lid; be sure to use an oven mitt or tongs to remove the hot lid. • Transfer skewers to a large serving board or platter; tent with foil to keep warm. 

• While skewers cook, trim and thinly slice cucumber into rounds. In a small bowl, combine cucumber, scallion greens, 1 TBSP vinegar (be sure to measure—we sent more!), 1 tsp water, ¼ tsp sugar, and a pinch of salt and pepper (2 TBSP vinegar, 2 tsp water, and ½ tsp sugar for 4 servings). Stir to combine. • In a separate small bowl, combine katsu sauce and mayonnaise.