Course Four - Inspired Small Plate Recipe Series

This course unites three Japan-inspired small plates to create a delectable spread that’s perfect for sharing. Bold Ichiban Teriyaki Style Chicken Onigiri Rice Balls are stuffed with fresh herbs and accompanied by steamed buns and potato salad.
View of Course Four - Inspired Small Plate Recipe Series Bold Ichiban Teriyaki® Style Chicken Recipe

Ichiban Teriyaki Chicken Onigiri Rice Ball

Ingredients

Instructions

  1. Wash rice in a mesh strainer until water runs clear. Combine washed rice and 4 1/2 cups of water in a saucepan.
  2. Bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover. Simmer rice until the water is absorbed, 15 - 20 minutes.
  3. Let rice rest for 15 minutes. then allow to cool. In a small bowl combine the chicken, cilantro and scallions.

Asian Inspired Steamed Buns

Ingredients

Instructions

  1. Let rice rest for 15 minutes. then allow to cool.In a small bowl combine the chicken, cilantro and scallions.
  2. Toss sliced shallots in all-purpose flour and fry in oil until crispy. Remove and reserve. With a knife, partially open one steam bun and brown it slightly in a skillet with oil.
  3. Remove the bun and spread on 1 tsp of the teriyaki hoisin sauce and ½ tsp of sriracha.
  4. Fill the rest of the bun with the pickled vegetables and garnish with shallots, scallions and toasted sesame seeds.

Japanese Potato Salad

Ingredients

Instructions

  1. Boil potatoes until a knife easily slides through, about 8-10 minutes. Drain. Cut in half or quarters depending on size.
  2. In a medium bowl, combine the shoyu, rice wine, and rice wine vinegar, add the cooked potatoes and let them marinate for 30 minutes.
  3. . In a small bowl, combine mayo, tahini paste, white miso, brown sugar. Add to the marinated potatoes and toss with green onion and celery to combine.
 

Made With