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.