Recipes / Enlighten Your Senses

Course Three - Inspired Small Plate Recipe Series


The third course of our small plates series takes you on a culinary flavor adventure. Bold Ichiban Teriyaki Style Chicken Sliders are exquisitely balanced by a refreshing zucchini and onion sauté, as well as Japanese eggplant salad with ginger dressing.

Ichiban Teriyaki Chicken Sliders

Serves:

Ingredients

Instructions

  1. Slice the matcha rolls in half, add wasabi mayo (to taste) on the bottom half.
  2. Slice the matcha rolls in half, add wasabi mayo (to taste) on the bottom half.
  3. Top with picked radish, and fresh micro greens. Enjoy!

Japanese Eggplant Salad with Spicy Ginger Dressing

Serves:

Ingredients

Instructions

  1. Place eggplant in a large shallow baking dish. In a small bowl, mix together soy sauce, sherry, sesame oil, garlic, red pepper flakes, and ginger.
  2. Pour marinade over the eggplant and let marinate at room temp for 1 hour. Preheat grill.
  3. Pour marinade over the eggplant and let marinate at room temp for 1 hour. Preheat grill.

Zucchini and Onion Saute

Serves:

Ingredients

Instructions

  1. In a large wok or skillet, heat oil over high heat. Add onion and cook until soft.
  2. In a large wok or skillet, heat oil over high heat. Add onion and cook until soft.
  3. Can be served hot, or at room temp.

Tags:

 

Made With