TERIYAKI DISHES

ONE OF JAPAN’S FINEST INVENTIONS!
SUCH A VERSATILE FLAVOUR- GREAT WITH PORK, CHICKEN, SALMON, STIR FRY VEGETABLES…. 

INGREDIENTS:
TERIYAKI SAUCE: (MARINANDE OR DIPPING SAUCE)
1 TBSP OLIVE OR VEGETABLE OIL
1 TSP GARLIC (MINCED)
2 TSP ROOT GINGER (GRATED) 
1/2 CUP SOY SAUCE
1/3 CUP OF HONEY OR 1/2 CUP BROWN SUGAR 
2 TBSP WHITE VINEGAR
1 TSP SESAME OIL (OPTIONAL)
1 TSP CORNSTARCH DISSOLVED IN ¼ CUP COLD WATER 

HUNGRY FOR WHICH MEAL?
4X CHICKEN BREASTS
4X SALMON STEAKS
500g PORK PIECES OR
VEGETABLES FOR STIR FRY (CHOOSE FROM THE BELOW): 

• 1X ONION (PEELED)
• 2X SPRING ONIONS (FINELY CHOPPED)
• 1X SMALL BROCCOLI HEAD (CUT INTO FLORETS)
• 1X RED CAPSICUM (CUT INTO STRIPS)
• 3X CARROTS (CUT INTO FINE STICKS)
• ¼ X RED CABBAGE (FINELY SLICED/SHREDDED)
  PINCH OF SALT
• 2 CUPS OF RICE (WHITE OR BROWN-BROWN TAKES AROUND 30 MINUTES LONGER TO COOK BUT CONTAINS MORE FIBRE)
  
  GARNISH: (OPTIONAL)
• FRESH CORIANDER (CHOPPED)
• SESAME SEEDS

UTENSILS:
COLANDER, SMALL & LARGE SAUCEPAN, WOODEN SPOON, GARLIC CRUSH, GRATER, SHARP KNIFE, MEASURING SPOONS & CUP, BAKING TRAY, OVEN, FRYING PAN. 

METHOD:
 (A NOTE BEFORE YOU START. THIS MEAL COMPRISES OF 3-4 PARTS. CONSIDER HOW LONG EACH FOOD COMPONENT TAKES TO COOK, BEFORE DECIDING ON THE ORDER. A GUIDE IS: 1. MEAT-30 MINS, 2. RICE-20-30 MINS, 3. STIR FRY VEG-10MINS, 4. TERIYAKI SAUCE- 5 MINS).

TERYIAKI SAUCE:
HEAT OIL IN A SMALL SAUCEPAN, BEFORE ADDING THE GARLIC, FOLLOWED BY THE ROOT GINGER.
COOK FOR A FEW MINUTES ON A MEDIUM HEAT, THEN ADD ALL THE OTHER INGREDIENTS. 
STIR WHILST COOKING, UNTIL THE SAUCE STARTS TO THICKEN. REMOVE FROM THE HEAT AND SET ASIDE.

RICE (STOVE COOKED):
(PORTIONS: 1/3 UNCOOKED RICE WILL COOK 1X CUP COOKED RICE)
RINSE THE RICE IN A COLANDER OR SEIVE UNDER RUNNING WATER (TO WASH AWAY EXCESS STARCH.)
IN A LARGE SAUCEPAN, ADD RICE TO BOILING WATER (1.5 CUPS OF WATER TO 1 CUP OF RICE), WITH 1/2 TSP OF SALT. BRING THE RICE TO A SIMMER ON MEDIUM-HIGH HEAT, THEN TURN THE HEAT TO LOW, COVER WITH A LID AND COOK FOR 13 MINUTES, UNTIL THE RICE IS VERY SLIGHTLY UNDERCOOKED. REST FOR 10 MINUTES. 

…………………………………………

COOKING THE MEAT OR FISH:
TURN THE OVEN TO GRILL SETTING AT 200 DEGREES CELCIUS. (IF YOU ARE PUSHED FOR TIME, PAN FRYING IS QUICKER).

COOKING THE CHICKEN:
TRIM FAT FROM THE CHICKEN BREASTS AND CHOP INTO 2 CM PIECES. 
TRANSFER THE CHICKEN ONTO BAKING PAPER, ON A BAKING TRAY.
SPOON THE TERIYAKI OVER THE CHICKEN. ADD AN ONION CUT INTO QUARTERS WITH A TABLESPOON OF OIL ON TOP. GRILL IN THE OVEN FOR 30 MINUTES, TURNING THE CHICKEN ONCE OR TWICE. 
START TO PAN FRY THE VEGETABLES OF YOUR CHOICE, BEFORE RETURNING TO THE CHICKEN.
WHEN THE CHICKEN PIECES ARE COOKED THROUGH AND THE MARINADE IS THICK AND STICKY, REMOVE FROM OVEN. 

COOKING THE SALMON:
SPOON THE TERIYAKI MARINADE OVER THE STEAKS. GRILL FOR 10 MINS UNTIL THE SALMON IS COOKED THOUGH, TURNING ONCE. WHILE THE SALMON IS COOKING, START TO PAN FRY THE VEGETABLES OF YOUR CHOICE, BEFORE RETURNING TO THE SALMON. 

COOKING THE PORK: 
TRIM FAT FROM THE PORK AND CHOP INTO 2 CM PIECES.
TRANSFER THE CHOPPED PORK ONTO BAKING PAPER ON A BAKING TRAY.
SPOON THE TERIYAKI MARINADE OVER THE PORK. ADD AN ONION CUT INTO QUARTERS WITH A TABLESPOON OF OIL ON TOP. GRILL IN THE OVEN FOR 30 MINUTES, TURNING THE PORK OVER ONCE OR TWICE. 
START TO PAN FRY THE VEGETABLES OF YOUR CHOICE, BEFORE RETURNING TO THE PORK. 
WHEN THE MEAT IS COOKED THROUGH AND THE MARINADE IS THICK AND STICKY, SET ASIDE. 

COOKING THE STIR FRY: 
ADD OIL TO THE FRYING PAN OR WOK, ON A MEDIUM-HIGH HEAT.
ADD THE CHOPPED ONIONS FIRST AND FRY FOR ABOUT 2 MINUTES. ADD THE CARROTS, BROCCOLI, AND CAPSICUM, WITH ABOUT 2 MINUTES COOKING BETWEEN EACH ADDITION.  
FINALLY, ADD THE SPRING ONION. 
SEPARATELY, FRY THE RED CABBAGE IN SESAME OIL OR BUTTER AND A PINCH OF SALT, ON A HIGH HEAT FOR ABOUT 5 MINUTES. THIS ‘FLASH FRYING’ ENSURES THAT THE CABBAGE IS COOKED BUT STILL CRUNCHY.

TO SERVE: 
PRESS THE RICE INTO A SHALLOW BOWL THEN TURN IT ONTO THE SERVING PLATE. THIS FORMS A NEAT FORM OF RICE. 
NEATLY PLACE THE TERIYAKI MEAT, FISH, AND/OR STIR FRY VEGETABLES EITHER ON, OR NEXT TO THE RICE.
GARNISH:
WITH FRESH CORIANDER (ROUGHLY CHOPPED) AND SESAME SEEDS. 

VOILÀ- A RAINBOW MEAL- COLOURFUL, BEAUTIFUL, DELICIOUS AND NUTRITIOUS! 

STORAGE: TERIYAKI SAUCE CAN BE KEPT IN THE FRIDGE FOR A WEEK.
FOOD HACK: ROOT GINGER STAYS FRESH IN THE FREEZER FOR MONTHS!