Trim the stems from the shishito peppers.

Finely chop the green onion (about 4 inches).

In a bowl, combine the ground chicken, chopped green onion, and all the seasoning ingredients for the meat. Mix well until the mixture is smooth and no longer grainy.

Divide the mixture into 4 portions and shape each one around a bamboo skewer.

Heat the vegetable oil in a skillet over medium heat. Arrange the tsukune in the pan and place the shishito peppers in the spaces between them. Cook, turning occasionally, for 3 minutes, then remove the shishito peppers.

After removing the shishito peppers, flip the tsukune, cover the pan, and cook on low heat for 3 minutes to steam. Remove the lid and cook over medium heat for another 3 minutes.

After 3 minutes, blot any excess oil with a paper towel. Add the sauce ingredients to the pan and coat the tsukune well. Transfer to a serving plate when evenly glazed.

Arrange the tsukune on a plate, sprinkle with shichimi togarashi, and serve with the shishito peppers and yuzu kosho. Add a little shichimi to the egg yolk and serve it on the side for dipping.