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.
Instructions
Ichiban Teriyaki Chicken Sliders
- Slice the matcha rolls in half, add wasabi mayo (to taste) on the bottom half.
- Slice the matcha rolls in half, add wasabi mayo (to taste) on the bottom half.
- Top with picked radish, and fresh micro greens. Enjoy!
Japanese Eggplant Salad with Spicy Ginger Dressing
- 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.
- Pour marinade over the eggplant and let marinate at room temp for 1 hour. Preheat grill.
- Pour marinade over the eggplant and let marinate at room temp for 1 hour. Preheat grill.
Zucchini and Onion Saute
- In a large wok or skillet, heat oil over high heat. Add onion and cook until soft.
- In a large wok or skillet, heat oil over high heat. Add onion and cook until soft.
- Can be served hot, or at room temp.
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