Teriyaki – an addictively sticky glaze – adds unbeatable flavour to speedy weeknight suppers, says food writer and SL contributor Chloe Scott-Moncrieff. Here are three easy recipes using this store-cupboard staple…
Make the marinade by adding the garlic and ginger to the sauce.
Spike the aubergines a few times with a fork. Marinate the outside of the aubergines with a bit of the mixture. Roast for approx. 45 minutes. Check and turn now and again if needed, slathering on more marinade.
When cooked, split the aubergines gently in half like a jacket potato. Season.
Spoon over the yoghurt, then sprinkle over the chilli and spring onions.
Serve the aubergines alongside the rice, having heated it according to the packet instructions.
Marinate the salmon in the teriyaki marinade and place in the fridge for 20 minutes.
To make the cucumber and radish pickle, finely slice both vegetables. Season with a sprinkling of salt. Then place them into a bowl and squeeze out any excess liquid. Add a little rice vinegar (or otherwise a white wine vinegar) and the soy sauce and brown sugar. Stir it all together an set aside.
Meanwhile, bake the salmon for approximately 10 minutes, so it’s just pink inside. Sprinkle with the sesame seeds.