The stickiest vegan teriyaki dish about.
Cooking Time (Includes Preparation Time): 25 Minutes
Make sure you fry those aubergines before adding them to the sauce.
Knob of Ginger
1 Red Chilli
3 Star Anise
4 Tablespoons of Kikkoman Teriyaki Marinade
1 Garlic Clove
2 Tablespoons of Rice Wine Vinegar
200ml of Veggie Stock
A Drop of Sesame Oil
1 Teaspoon of Cornflour
400g of Rice
Handful of Pomegranate Seeds
Handful of Mint
Chop up your aubergines into chunky strips and add to a wok. Once brown and soft, set them aside.
Get your rice on the boil (see packet instructions).
Chop up the ginger, red chilli and garlic.
Add the chilli, star anise and ginger to the wok with a drizzle of olive oil. Add the Kikkoman Teriyaki Marinade followed by the garlic. Give this a stir. Add the rice wine vinegar, veggie stock and sesame oil. Allow the sauce to simmer for a few minutes.
To make a cornflour slurry, mix your cornflour with 100ml of water in a glass and stir together. Add this to the wok and stir. Add your cooked aubergine back into the wok and mix it all together, coating the aubergine in that sticky sauce.
Roughly chop up your mint for the garnish.
Serve on a bed of rice. Sprinkle some pomegranate seeds and mint over the top and tuck in!