Teriyaki is almost as ubiquitous as ketchup, its acidic smack of salty-sweet, caramel-dark flavour making it a versatile seasoning, condiment or dipping sauce. But teriyaki properly refers to two things: the tare, the soy, mirin and sugar thickened and reduced to a shiny glaze, and yaki, the technique of grilling skewered meat— arguably a recent Korean and American import into what is traditionally a seafood-focused, predominantly Buddhist culture. In a sense, teriyaki is Japanese barbecue, making our mashed sweet potato and pak choi akin to potato salad and cabbage slaw—the perfect side dishes for grilled pork.
Preparation time:For 2 - 30 minsFor 4 - 35 mins
Cooking time:For 2 - 60 minsFor 4 - 65 mins
Per serving: Energy (kcal) 862 Fat 55g of which saturates 8g Carbohydrates 51g of which sugars 14g Protein 52g Salt 3.17g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Instructions: For 2 (For 4)
Sweet Potato: 1 (2)
Pak Choi: 2 (4)
Diced Pork: 300g (600g)
Teriyaki paste: 1 pod (2 pods)
Fragrant Fusion Flavour Blend: 1 sachet (2 sachets)
Chinese 5 spice: 1 pod (2 pods)
Chicken Stock Pot: 1 (2)
Sesame Seeds: 1 pod (2 pods)
Sesame Oil: 1 pod (2 pods)