Gluten free recipe

Japanese Sticky Rice With Veggies in Homemade Teriyaki Sauce

Japanese Sticky Rice With Veggies in Homemade Teriyaki Sauce

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

 

Japanese Sticky Rice With Veggies in Homemade Teriyaki Sauce:

1. Ingredients:

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:

Step 1: Mix everything (except the cornstarch and cold water) in a saucepan and begin heating. Add a cup of water right now.

Step 2: In a separate bowl, mix the cornstarch in 1/4 cup water.

Step 3: Add this mixture to the saucepan.

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

 

Ingredients for 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 to add a little hot water till the rice is nicely done.

 

Ingredients 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:

Step 1: Pan-fry the tofu cubes. keep aside.

Step2: In the same pan add the garlic and the veggies on high heat. Keep stirring. Add salt to taste.

Step 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.

Step 4: 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!

 

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