Teriyaki Aubergine & King Oyster Mushrooms With Sesame Rice
Teriyaki Aubergine & King Oyster Mushrooms With Sesame Rice

Teriyaki Aubergine & King Oyster Mushrooms With Sesame Rice

This sticky, sweet and slightly tangy dish is the perfect quick lunch or healthy dinner. Sesame seeds add a slight bite while king oyster mushrooms add wonderful texture.
Total Time
1 Hour 30 Minutes
1 large aubergine
2 king oyster mushrooms
180g of sushi rice
150g of purple sprouting or tenderstem broccoli
2 tsp of toasted sesame seeds, plus extra to serve
2 tsp of toasted sesame oil
1 spring onion, finely sliced
1 tbsp of pickled ginger or kimchi (optional)
For The Teriyaki Sauce
5 tbsp of soy sauce
4 tbsp of mirin
2 tbsp of sake
1 tbsp of rice vinegar
1 tbsp of soft brown or golden caster sugar
1 garlic clove, crushed
1 tsp grated fresh ginger
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

‘Eat More Vegan’ by Annie Rigg (Pavilion Books). Image credit to Nassima Rothacker.

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