Japanese Sticky Rice With Veggies in Homemade Teriyaki Sauce

Japanese Sticky Rice With Veggies in Homemade Teriyaki Sauce:

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Serves: 2 people

Ingredients For Japanese Sticky Rice With Veggies in Homemade Teriyaki Sauce:

I am making some extra Teriyaki Sauce so that I could use it again in a few days. Always make some extra, that way you can add this sauce while making noodles, chicken, etc too.

For Teriyaki Sauce you need:

• GF Soy Sauce: 1/4 cup
• Water: 1 cup
• Honey: 1 tbsp
• Brown Sugar: 4-5 tbsp
• Ginger: 1/2 tbsp finely grated
• Garlic Powder: 1/4 tsp
• Sesame oil: 1 tbsp (Or any veg oil)
• Cornstarch: 2 tbsp
• Water: 1/4 cup

Cook the sauce:

• Mix everything (except the cornstarch and cold water) in a saucepan and begin heating. Add a cup of water right now.
• In a separate bowl, mix the cornstarch in 1/4 cup water.
• Add this mixture to the saucepan.
• Reduce heat and simmer for about 4 minutes. Remove from heat and let cool. Store in the fridge for up to a week.

For the Sticky Rice:

Japanese sticky rice: 1 cup (wash a couple of times with normal water and soak it in a cup of water for 10 minutes)

Cook the rice:

Make it like your normal white rice. In 1 cup of rice, add water just slightly above the level of rice, turn the stove on. Let this cook on high heat for 3-4 minutes, after that cook till done on low heat. Keep checking the rice occasionally. If you feel the rice needs more water add a little hot water till the rice is nicely done.

For the stir fry veggies:

• You can stir fry any veggies of your choice. I picked these.
• Oyster mushrooms: 1 packet
• Button mushrooms: 1 packet
• Green onions: 2-3 ( coarsely chopped)
• Onion: 1 small. Sliced
• Garlic cloves: 2-3 finely chopped
• Red cabbage: 1 cup. Chopped
• Green chilies: 1 chopped
• Tofu: 1 packet
• Bean sprouts: 1/3 cup
• Oil: Sesame/ olive: 1 tbsp
• Salt to taste
• Vinegar/lemon juice: 1/2 tbsp

Method:

1. Pan-fry the tofu cubes. keep aside.
2. In the same pan add the garlic and the veggies on high heat. Keep stirring. Add salt to taste.
3. After 3-4 minutes, add the Teriyaki sauce. This you can adjust according to taste. I usually add 2 heaped tablespoons. Mix well. Cook for another minute.
4. The veggies need to be slightly crunchy, so do not overcook them. Add the vinegar. Mix well.
5. Serve the veggies on a bed of sticky rice and tofu. Sprinkle some bean sprouts on top. YUM! Enjoy!

Visit GLUTEN-FREE JUICE  for more

Japanese Sticky Rice With Veggies in Homemade Teriyaki Sauce

Recipe by KhushbooCuisine: Japanese

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients

• For Teriyaki Sauce you need:

• GF Soy Sauce: 1/4 cup

• Water: 1 cup

• Honey: 1 tbsp

• Brown Sugar: 4-5 tbsp

• Ginger: 1/2 tbsp finely grated

• Garlic Powder: 1/4 tsp

• Sesame oil: 1 tbsp (Or any veg oil)

• Cornstarch: 2 tbsp

• Water: 1/4 cup

• Cook the sauce:

• Mix everything (except the cornstarch and cold water) in a saucepan and begin heating. Add a cup of water right now.

• In a separate bowl, mix the cornstarch in 1/4 cup water.

• Add this mixture to the saucepan.

• Reduce heat and simmer for about 4 minutes. Remove from heat and let cool. Store in the fridge for up to a week.

• For the Sticky Rice:

• Japanese sticky rice: 1 cup (wash a couple of times with normal water and soak it in a cup of water for 10 minutes)

• Cook the rice:

• Make it like your normal white rice. In 1 cup of rice, add water just slightly above the level of rice, turn the stove on. Let this cook on high heat for 3-4 minutes, after that cook till done on low heat. Keep checking the rice occasionally. If you feel the rice needs more water add a little hot water till the rice is nicely done.

• For the Stir Fry Veggies:

• You can stir fry any veggies of your choice. I picked these.

• Oyster mushrooms: 1 packet

• Button mushrooms: 1 packet

• Green onions: 2-3 ( coarsely chopped)

• Onion: 1 small. Sliced

• Garlic cloves: 2-3 finely chopped

• Red cabbage: 1 cup. Chopped

• Green chilies: 1 chopped

• Tofu: 1 packet

• Bean sprouts: 1/3 cup

• Oil: Sesame/ olive: 1 tbsp

• Salt to taste

• Vinegar/lemon juice: 1/2 tbsp

Directions

• Pan-fry the tofu cubes. keep aside.
• In the same pan add the garlic and the veggies on high heat. Keep stirring. Add salt to taste.
• After 3-4 minutes, add the Teriyaki sauce. This you can adjust according to taste. I usually add 2 heaped tablespoons. Mix well. Cook for another minute.
• The veggies need to be slightly crunchy, so do not overcook them. Add the vinegar. Mix well.
• Serve the veggies on a bed of sticky rice and tofu. Sprinkle some bean sprouts on top. YUM! Enjoy!