Teriyaki glazed rice & vegetable skewers
The vegetarian teriyaki skewer with crispy rice and glazed oriental vegetables are easily prepare with the authentic taste of KNORR Blue Dragon Teriyaki Marinade. Served with a selection of pickled Vegetables
Vegan
Ingredients
Teriyaki glazed rice & vegetable skewers
−
+
£3.35
For the skewers:
Sushi rice
/g
200.0 g
0%
Water
/ml
415.0 ml
0%
Salt
/g
1.0 g
0%
Spring onions
/g
160.0 g
0%
Chestnut mushrooms
/g
340.0 g
0%
Red Chillies
/g
20.0 g
0%
Sesame seeds
/g
5.0 g
0%
Baby Aubergine
/g
260.0 g
0%
Knorr Professional Blue Dragon Teriyaki Marinade 1.1L
/ml
300.0 ml
0%
Soya and its derivatives
Cereals containing gluten
For Pickled Vegetables
Star anise
/g
2.0 g
0%
Demerara sugar
/g
100.0 g
0%
White wine vinegar
/ml
200.0 ml
0%
Cucumber
/g
50.0 g
0%
Carrots
/g
50.0 g
0%
Enoki Mushrooms
/g
40.0 g
0%
Mouli
/g
40.0 g
0%
/
For the skewers:
-
Sushi rice 200.0 g
-
Water 415.0 ml
-
Salt 1.0 g
-
Spring onions 160.0 g
-
Chestnut mushrooms 340.0 g
-
Red Chillies 20.0 g
-
Sesame seeds 5.0 g
-
Baby Aubergine 260.0 g
For Pickled Vegetables
-
Star anise 2.0 g
-
Demerara sugar 100.0 g
-
White wine vinegar 200.0 ml
-
Cucumber 50.0 g
-
Carrots 50.0 g
-
Enoki Mushrooms 40.0 g
-
Mouli 40.0 g
Preparation
-
For the skewers:
- Wash the rice in a sieve until the water runs clear.
- Place the sushi rice and measured water into a pan then bring to the boil then cover and reduce the heat to a simmer for 8-10 minutes until the water has evaporated. Take off the heat and set aside for 20 minutes to cool and finish cooking.
- With wet hands roll the rice into twenty tight balls, allow to chill in the fridge.
- Cut the spring onions in half (widthways), cut the baby aubergine and mushrooms in half.
- For each skewer add 1 rice ball, mushroom, spring onion and aubergine.
- Place the skewers on a lined gastronome tray and brush the vegetables and rice with the vegetable oil.
- Cook in at 190c for 10 minutes or until the vegetables are cooked.
- Glaze the skewers with the KNORR Blue Dragon TeriyakiMarinade then place back in the oven for 5 minutes.
- To serve add on sesame seed and finely diced red chilli alongside the pickles.
-
For Pickled Vegetables
- For pickling liquor, bring white wine vinegar, star anise and demerara sugar to boil and leave to cool.
- Peel and slice mouli into thin Discs
- Peel and julienne carrot.
- Thinly slice Cucumber.
- Cut enoki mushrooms into equal lengths
- Pickle vegetables separately. The carrot and mouli can be done overnight in pickling liquor.
- The Enoki Mushroom and Cucumber take 30 minutes in the same liquor.
