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Teriyaki aubergine with pak choi & rice
Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
4 tbsp Kikkoman Teriyaki Marinade
1 tbsp toasted sesame oil
1½ tbsp clear honey
2 small-medium aubergines
1 tsp sunflower oil
10g fresh root ginger, peeled and sliced into matchsticks
90g baby pak choi (or ½ x 235g pack pak choi), halved lengthways
400g Kenji Sushi Rice
2 tsp white rice wine vinegar(approx. 1-2 tsp)
1 tsp toasted white sesame seeds
2 salad onions, finely sliced
Preheat the grill to high. Mix the teriyaki marinade, sesame oil and honey in a mixing bowl. Cut the aubergines into 2cm-thick slices and toss in the marinade, leaving to soak for a couple of minutes; reserve any remaining marinade. Arrange the slices on a large foil-lined baking sheet and grill for 5-6 minutes on each side, until tender and lightly charred. Baste with the marinade on both sides when turning.
Meanwhile, heat the sunflower oil in a frying pan over a medium-high heat and add the ginger and pak choi. Stir-fry for 2-3 minutes until the pak choi is wilted and tender.
Heat the rice according to pack instructions, then stir in the rice wine vinegar and divide between plates. Top with the aubergine and pak choi, drizzle with the remaining marinade and sprinkle with the sesame seeds and salad onions to serve.
