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ingredients

Bologna
1 pound Barrel Fish, cleaned
1/2 cup Egg Whites
1 pinch White Pepper
1 teaspoon Kikkoman Preservative-Free Poke Sauce
1 pinch Nutmeg
1 pinch Coriander
1 pinch Garlic Powder
1 pinch Sugar
2 teaspoons Salt

Slaw
2 heads Napa Cabbage
1 cup Kikkoman Wasabi Sauce
1 cup Sour Cream
1/4 cup Kikkoman Rice Vinegar
2 tablespoon Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
1 teaspoon Salt

directions

Bologna:
Blend all ingredients together in a food processor. Stuff mixture into synthetic casings and poach in 160 degree water until internal temperature reaches 155 degrees. Cool, slice and sear on plancha grill.

Slaw:
Mix all ingredients together.

To Order:
Serve seared bologna and slaw on toasted Hawaiian rolls.

Recipe by Steve McHugh, Cured, San Antonio, TX

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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