Food Maths: Teriyaki Marinade

HERO INGREDIENT: 1 x bottle of Kikkoman teriyaki marinade

METHOD

1. Preheat the oven to 190°C-200°C. 

2. Make the marinade by adding the garlic and ginger to the sauce. 

3. Spike the aubergines a few times with a fork. Marinate the outside of the aubergines with a bit of the mixture. Roast for approx. 45 minutes. Check and turn now and again if needed, slathering on more marinade. 

4. When cooked, split the aubergines gently in half like a jacket potato. Season. 

5. Spoon over the yoghurt, then sprinkle over the chilli and spring onions. 

6. Serve the aubergines alongside the rice, having heated it according to the packet instructions.

METHOD

1. Preheat oven to 190°C. 

2. Marinate the salmon in the teriyaki marinade and place in the fridge for 20 minutes. 

3. To make the cucumber and radish pickle, finely slice both vegetables. Season with a sprinkling of salt. Then place them into a bowl and squeeze out any excess liquid. Add a little rice vinegar (or otherwise a white wine vinegar) and the soy sauce and brown sugar. Stir it all together an set aside. 

4. Meanwhile, bake the salmon for approximately 10 minutes, so it’s just pink inside. Sprinkle with the sesame seeds. 

5. Serve with the cucumber and radish pickle.

METHOD

1. Season the cabbage with salt and pepper. 

2. Mix the teriyaki sauce with the brown sugar, garlic and chilli. Sprinkle half of it over the cabbage.

3. Add some oil to a wok or frying pan. Stir fry the cabbage on a medium to high heat, turning now and again in the sauce. Keep adding the rest of the sauce. 

4. Remove from the heat when cooked and sticky. If you want, pop it under a baking try and place under the grill for extra caramelisation. 

5. Serve with chopped chives and a dab of wasabi if you have them to hand.