Itsu 20-minute Suppers
This ginger teriyaki sauce is a great way to give simple vegetables a real lift. Make extra and enjoy it in Teriyaki
Chicken Potsu on page 90 as well, or use it in place of bottled teriyaki sauce for the Teriyaki Salmon & Ginger
0.9g saturated fat
You Will Need
Cook the rice with the salt as described below.
While the rice is cooking, make the ginger teriyaki sauce
Steam or boil the red or yellow pepper and sweet potato
together for 2 minutes, then add the courgettes and cook
for 1 minute. Add the cabbage and then the spinach to
cook for a final minute.
Drain the cooked vegetables, if necessary, and transfer
to a bowl. Dress with the sesame oil and the sauce.
Divide the cooked rice between bowls and pile the
vegetables on top. Sprinkle with the sesame seeds to
serve, if you like
Boiled basmati or other long-grain white rice
0.1g saturated fat
1. Put the rice into a saucepan and
cover with water by 2cm ( ¾ inch).
Add the salt and bring to the boil.
2. Cover with a lid, reduce the heat a
little and cook for 5 minutes.
3. Turn off the heat and leave to stand
and steam, covered, for 5 minutes.
Ginger teriyaki sauce
itsu’s take on the classic Japanese
sauce, the addition of fresh ginger
gives it added zing. Use this sauce
to glaze salmon or chicken, or to
1.3g saturated fat
1. Heat the oil in a small saucepan
and fry the shallot and ginger over
a medium heat for 1 minute.
2. Put the cornflour or potato flour in
a cup or small bowl and mix with a
tablespoon of water to a smooth
paste, then add to the shallot and
ginger along with the measured
water, the teriyaki and soy sauces
and black pepper.
3. Bring to the boil, stirring as the
sauce starts to bubble and thicken,
and cook for 1 minute, then remove
from the heat.