Course Four - Inspired Small Plate Recipe Series

Instructions

1. 01Header: Ichiban Teriyaki Chicken Onigiri Rice Ball
2. 02Wash rice in a mesh strainer until water runs clear. Combine washed rice and 4 1/2 cups of water in a saucepan.
3. 03Bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover. Simmer rice until the water is absorbed, 15 - 20 minutes.
4. 04Let rice rest for 15 minutes. then allow to cool. In a small bowl combine the chicken, cilantro and scallions.
5. 05Header: Asian Inspired Steamed Buns
6. 06Let rice rest for 15 minutes. then allow to cool.In a small bowl combine the chicken, cilantro and scallions.
7. 07Toss 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.
8. 08Remove the bun and spread on 1 tsp of the teriyaki hoisin sauce and ½ tsp of sriracha.
9. 09Fill the rest of the bun with the pickled vegetables and garnish with shallots, scallions and toasted sesame seeds.
10. 10Header: Japanese Potato Salad
11. 11Boil potatoes until a knife easily slides through, about 8-10 minutes. Drain. Cut in half or quarters depending on size.
12. 12In a medium bowl, combine the shoyu, rice wine, and rice wine vinegar, add the cooked potatoes and let them marinate for 30 minutes.
13. 13. 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

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Bold Ichiban Teriyaki_® Style Chicken Breast

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Real Mayonnaise