Soy Vay®

Prep

• 1.
  Mix the chicken, brown sugar, salt and 3/4 oz. of the teriyaki sauce together, and combine completely.
• 2.
  Using a sausage stuffer, fill the casings with the mixture. Tie off the sausage into 4 equal-sized links.
• 3.
  Cook the rice and allow it to cool. (Can be done a day in advance).
• 4.
  Combine the rice and rice flour, and mix to evenly coat all of the rice. Don’t allow the rice to clump together; it should be dry and in separate pieces.

Cook

• 1.
  Grill the sausages until cooked through, at least 10 minutes. Set aside and let rest for 5 minutes.
• 2.
  Shake the excess flour from the rice and drop all of it into a deep fryer or frying pan with 1/2” of oil heated to 355°F. Fry the rice for 1 minute and drain on paper towels. Allow to cool.
• 3.
  In a mixing bowl combine the tatsoi, pineapple and pickled red onion.
• 4.
  Drizzle the remaining teriyaki sauce over the salad and squeeze in the lemon juice.
• 5.
  Toss the salad, split it equally onto 4 plates and garnish with the crispy rice.
• 6.
  Place 1 sausage on each plate.