The stickiest vegan teriyaki dish about.
Cooking Time (Includes Preparation Time): 25 Minutes
Make sure you fry those aubergines before adding to them to the sauce.
Knob of Ginger
1 Red Chilli
3 Star Anise
4 Tbsp Kikkoman Teriyaki Marinade
1 Clove of Garlic
2 Tbsps Rice Wine Vinegar
200ml Veggie Stock
Drop of Sesame Oil
1 Tsp of Cornflour
Handful of Pomegranate Seeds
Handful of Mint
Chop up your aubergines into chunky strips and add them into 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. Next add the rice wine vinegar, veggie stock, 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!