Recipe

Course Four - Inspired Small Plate Recipe Series

Name: Course Four - Inspired Small Plate Recipe Series
Yield: 1 Serving
Ingredients: 4 cups Short grain white rice; 4.5 cups Water; 0.25 tsp Salt; 0.25 cup Boar's Head Bold® Ichiban Teriyaki® Style Chicken Breast; 1 tbsp Fresh cilantro; 1 Scallion; 2 tsp Sesame Seeds

This course unites three Japan-inspired small plates to create a delectable spread that’s perfect for sharing. Bold_® Ichiban Teriyaki_® Style Chicken Onigiri Rice Balls are stuffed with fresh herbs and accompanied by steamed buns and potato salad.

View of Course Four - Inspired Small Plate Recipe Series Bold Ichiban Teriyaki® Style Chicken Recipe

Ingredients

Ichiban Teriyaki Chicken Onigiri Rice Ball

Asian Inspired Steamed Buns

Japanese Potato Salad

Instructions

Ichiban Teriyaki Chicken Onigiri Rice Ball

Wash rice in a mesh strainer until water runs clear. Combine washed rice and 4 1/2 cups of water in a saucepan.
Bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover. Simmer rice until the water is absorbed, 15 - 20 minutes.
Let rice rest for 15 minutes. then allow to cool. In a small bowl combine the chicken, cilantro and scallions.

Asian Inspired Steamed Buns

Let rice rest for 15 minutes. then allow to cool.In a small bowl combine the chicken, cilantro and scallions.
Toss 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.
Remove the bun and spread on 1 tsp of the teriyaki hoisin sauce and ½ tsp of sriracha.
Fill the rest of the bun with the pickled vegetables and garnish with shallots, scallions and toasted sesame seeds.

Japanese Potato Salad

Boil potatoes until a knife easily slides through, about 8-10 minutes. Drain. Cut in half or quarters depending on size.
In a medium bowl, combine the shoyu, rice wine, and rice wine vinegar, add the cooked potatoes and let them marinate for 30 minutes.
. 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.