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For the skewers:

For Pickled Vegetables

  • Star anise 2 g
  • Demerara sugar 100 g
  • White wine vinegar 200 ml
  • Cucumber 50 g
  • Carrots 50 g
  • Enoki Mushrooms 40 g
  • Mouli 40 g
  1. 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.
  2. 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.