Teriyaki Aubergine & King Oyster Mushrooms With Sesame Rice

Start by making the teriyaki sauce. Combine all the ingredients in a small pan and bring to the boil over a low–medium heat. Simmer for 1 minute and then remove from the heat and leave to cool slightly.

Cut the aubergine and king oyster mushrooms into 1cm-thick slices and arrange in a single layer on a tray. Spoon over half the teriyaki sauce, turn to coat the veggies in the sauce and set aside to marinate for 30 minutes, turning the veggies again halfway through.

Meanwhile, wash the sushi rice and soak in cold water for 30 minutes. Drain the rice, tip into a small saucepan and cover with about 300ml cold water and add a pinch of salt. Bring to the boil, half-cover the pan with a lid and simmer for about 10 minutes or until almost all the water has evaporated. Remove from the heat, cover the pan and set aside to steam the rice while you cook the veggies.

Heat a griddle pan over a medium–high heat. Add the marinated aubergine and mushroom slices, brush with the remaining teriyaki sauce and cook, turning frequently, until tender and nicely browned.

In a separate pan steam the broccoli until tender. Stir the toasted sesame seeds and sesame oil into the rice and divide between two bowls. Top with the teriyaki aubergine and mushrooms, scatter with more sesame seeds and sliced spring onions and serve with the steamed broccoli and a side of pickled ginger or kimchi, if you like.