Teriyaki Aubergine / Salmon / Chicken

This is a really quick and versatile dish.  You can make homemade teriyaki sauce from storecupboard ingredients  and you can make different dishes to suit different diets in the family (just make a double quantity of sauce to start)

Servings

2

Ready In:

30 min

Lever:

Beginner

Skills covered

Knife skills, Seasoning, Sauce Making, Stir Frying, Cooking a Meal

Teriyaki Aubergine / Chicken / Salmon

By: Chloe Coker

Teriyaki is a versatile family dish – kids tend to like the sweet sauce and you can easily spice up the dish with chilli, ginger and garlic for adults.  Follow the recipes below or brush the sauce over kebabs

Instructions

STORECUPBOARD TERIYAKI SAUCE

3 tbsp soy sauce
2 tbsp water
2-3 tbsp sugar
2 tbsp mirin / rice wine / sherry
½ tsp rice vinegar

  • Place all of the ingredients in a pan and cook over a low heat until the sugar has dissolved and the sauce has thickened.  This will take a few minutes and the sauce will be will watery and then thicken suddenly to stick with it

TERIYAKI AUBERGINE

2 tbsp oil
1 aubergine, cut into strips or dice
2 tsp, chopped ginger
1 garlic clove, crushed
2 spring onions, white and green parts separated and choppe
Optional: 1 red chilli / pinch chilli flakes
1 tsp sesame oil
Optional: sesame seeds
Optional: chilli flakes
4 tbsp teriyaki sauce (see above).  If using shop bought teriyaki sauce, place it in a cup and mix in ½ tsp cornflour before adding it to the frying pan

  • Place the oil in a pan over a medium heat. Add the aubergines and fry until soft and brown
  • Add the ginger, chilli, garlic, white spring onion and sesame oil to the pan and fry for a minute. Add the Teriyaki sauce and cook for a couple of minute until thick and glossy, stirring so that everything is well coated and glossy
  • Top with chopped green spring onion tops, sesame seeds and chilli flakes
  • Swerve with steamed rice and quick picked cucumber and carrot

TERIYAKI CHICKEN

2-4 chicken thighs, thinly sliced
2 tsp, chopped ginger
1 garlic clove, crushed
2 spring onions, white and green parts separated and choppe
Optional: 1 red chilli / pinch chilli flakes
1 tsp sesame oil
Optional: sesame seeds
Optional: chilli flakes
4 tbsp teriyaki sauce (see above).  If using shop bought teriyaki sauce, place it in a cup and mix in ½ tsp cornflour before adding it to the frying pan

  • Place the oil in a pan over a medium heat. Add the chicken and fry until golden and cooked through
  • Add the ginger, chilli, garlic, white spring onion and sesame oil to the pan and fry for a minute. Add the Teriyaki sauce and cook for a couple of minute until thick and glossy, stirring so that everything is well coated and glossy
  • Top with chopped green spring onion tops, sesame seeds and chilli flakes
  • Serve with steamed rice quick pickled cucumber and carrot

TERIYAKI SALMON

1 tbsp oil
2 Salmon fillets, skin on
1 tbsp water
4 tbsp teriyaki sauce

  • Place the oil in a pan over a medium heat. Add the salmon fillets, skin side down. Cook for a couple of minutes, until the skin is crispy.  Then turn over and cook for 2 minutes
  • Add 1 tbsp water, cover the pan with a lid and steam of a minute
  • Remove the lid and turn the fillets over, then brush with the teriyaki sauce (see above)
  • Serve immediately with rice and vegetables 

QUICK PICKLED CUCUMBER & CARROT

1/2 cucumber, thinly sliced
1 carrot, cut into ribbons with a peeler
2 tsp salt 
1 tbsp white wine / rice vinegar
2 tsp caster sugar 
½ tsp salt 

* to change the salad to a Scandinavian flavour use all cucumber and add some coriander seeds / dill

  • Cut the cucumber and carrot into ribbons using a peeler.  Place them in a sieve over a bowl, sprinkle them with 2 tsp salt and leave them for 5-10 minutes to drain out the liquid.  Rinse off the salt and squeeze out any moisture in a clean tea towel. 
  • Combine the vinegar, caster sugar and ½ tsp salt and pour over the cucumber ribbons.  If you would like the cucumber to be soft, leave it to marinade for a couple of hours 

STEAMED RICE

1 cup basmati rice
1 3/4 cups water
1/2 tsp salt

  • Place the rice, water and salt in a pan and bring to the boil. Bring to the boil. Once boiling, turn the heat down to very low, cover with a lid and leave to simmer for 10 minutes. 
  • After 10 minutes, turn off the heat but do not remove the lid – leave to steam for a further 10 minutes.

Tips, Tricks and Teaching Info

Cooking Chicken

Think about hygiene when cooking chicken – wash your hands and any knifes / boards etc after preparing your chicken and clean down the work surface.  Make sure that your chicken is cooked all the way through – it should be hot in the middle and the meat should have all turned white.

Stir Fry

If you enjoyed this dish have a look at our step by step stir fries from more recipe ideas