Teriyaki Vegetable & Rice Bowl

  ✂︎

Favorite

Comment

List

       

Share

• 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.

Comments

Leave your comment