Recipe
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.
Ingredients
4
Japanese eggplant, halved lengthwise¼cup
Soy sauce¼cup
Dry sherry2tbsp
Toasted sesame oil3
Thyme, minced1tsp
Red pepper flakes½tsp
Ginger, grated2
Large Zucchini, washed and cut into matchsticks1
Thyme, minced1
Red Onion, diced¼cup
Soy sauce¼cup
Sake1tbsp
Ginger, grated1tbsp
Canola oilInstructions
- 01Header: Ichiban Teriyaki Chicken Sliders
- 02Slice the matcha rolls in half, add wasabi mayo (to taste) on the bottom half.
- 03Slice the matcha rolls in half, add wasabi mayo (to taste) on the bottom half.
- 04Top with picked radish, and fresh micro greens. Enjoy!
- 05Header: Japanese Eggplant Salad with Spicy Ginger Dressing
- 06Place eggplant in a large shallow baking dish. In a small bowl, mix together soy sauce, sherry, sesame oil, garlic, red pepper flakes, and ginger.
- 07Pour marinade over the eggplant and let marinate at room temp for 1 hour. Preheat grill.
- 08Pour marinade over the eggplant and let marinate at room temp for 1 hour. Preheat grill.
- 09Header: Zucchini and Onion Saute
- 10In a large wok or skillet, heat oil over high heat. Add onion and cook until soft.
- 11In a large wok or skillet, heat oil over high heat. Add onion and cook until soft.
- 12Can be served hot, or at room temp.
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