Recipes / Enlighten Your Senses

Course Two - Inspired Small Plate Recipe Series


In our second course, fried rice accompanies cucumber ribbons and Bold Ichiban Teriyaki Style Chicken Lettuce Wraps, creating a savory yet uniquely refreshing dining experience.

Ichiban Teriyaki Chicken Lettuce Wraps

Serves:

Ingredients

Instructions

  1. In large mixing bowl combine the julienned chicken, celery, carrots, pineapple, red pepper, and sesame seeds.
  2. Add the tamari and gently toss until evenly distributed.
  3. Once combined, place the mixture inside the leaves of lettuce and serve.

Yakimeshi Fried Rice

Serves:

Ingredients

Instructions

  1. In a small bowl combine soy sauce, sake, and rice wine vinegar. In a separate bowl, combine butter and garlic.
  2. Heat a large cast iron pan or wok over high heat for about 2 minutes. Add 2 teaspoons of oil and evenly coat the pan.
  3. Beat together eggs and 1 tsp. of soy sauce mixture then add to hot pan. After the eggs are set (1-2 min.) Transfer eggs to a cutting board and thinly slice them. Reserve the skillet.
  4. Add the onion, red bell pepper, and the butter mixture to the pan. Cook until onions are golden.
  5. Add Boars Head Teriyaki Chicken, the rice, scrambled egg mixture and the remaining soy sauce mix.
  6. Toss to coat and heat through. Season with salt and pepper, and garnish with the green tops of the scallions.

Cucumber Ribbons with Sweet Onion and Roasted Peanuts

Serves:

Ingredients

Instructions

  1. Toss to coat and heat through. Season with salt and pepper, and garnish with the green tops of the scallions.
  2. Using a sharp knife or a mandolin, cut into very thin slices. Place slices on paper towels to remove excess moisture.
  3. Cut end off of the sweet onion. Peel off the outer layer and discard. Slice the onion very thin using the knife or mandolin.
  4. Combine Vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add cucumbers and onion. Can be served chilled, or immediately.

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