About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
4
Calories
409

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
Rice

Serves 4
409 calories
0.9g saturated fat

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2019 Blanche Vaughan / Mitchell Beazley · Reproduced with permission.
PrintEmbed
  • Step 1

    Cook the rice with the salt as described below.

  • Step 2

    While the rice is cooking, make the ginger teriyaki sauce
    (see below).

  • Step 3

    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.

  • Step 4

    Drain the cooked vegetables, if necessary, and transfer
    to a bowl. Dress with the sesame oil and the sauce.

  • Step 5

    Divide the cooked rice between bowls and pile the
    vegetables on top. Sprinkle with the sesame seeds to
    serve, if you like

  • Step 6

    Boiled basmati or other long-grain white rice
    Serves 4

    272 calories
    0.1g saturated fat

    ¼

    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.

  • Step 7

    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
    dress vegetables.

    Serves 2
    83 calories
    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.

Made this project? Share your version »

Comments

Square 2019 02 06 150412 img 3461