Teriyaki Vegetable & Rice Bowl

Itsu 20-minute Suppers

https://www.cutoutandkeep.net/projects/teriyaki-vegetable-and-rice-bowl • Posted by Octopus Publishing

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

You will need

300 g Uncooked basmati or other long-grain White Rice ¼ tsp Salt 1 quantity Ginger Teriyaki Sauce 1 Red Pepper or yellow pepper, cored, deseeded and thinly sliced 1 Sweet Potato , peeled and cut into chips 2 Courgettes , cut into 5mm slices ½ Red Cabbage , shredded 2 Large handfuls of baby leaf Spinach 1 tbsp Toasted Sesame Oil 1 tbsp Sesame Seeds , preferably toasted
Boiled basmati or other long-grain white rice
300 g Uncooked basmati or other long-grain White Rice ¼ tsp Salt
Ginger teriyaki sauce
1 tbsp Groundnut Oil 1 Shallot , diced 10 g Peeled fresh root Ginger , sliced 1 tsp Cornflour or potato flour 100 ml Water 3 tbsp Teriyaki Sauce 1 tbsp Soy Sauce ½ tsp Black Pepper

Project Budget

Time

Difficulty

Description

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

Instructions

1. Cook the rice with the salt as described below.

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

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.

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

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

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.

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.