The World Food Recipe Box
Allergens in bold
Soy Sauce (gluten, soya)MirinHoneyPalm SugarCrushed Ginger (sulphur dioxide and sulphites)Crushed Garlic (sulphur dioxide and sulphites)Salmon (fish)Jasmine RiceSpring OnionCornflourPak ChoiSesame Seeds
Per serving: Energy 737 (kcal) Fat 26g of which saturates 10g Carbohydrates 94g of which sugars 26g Protein 38g Salt 12.71g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
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 refreshing pak choy the perfect accompaniment to the star of the show: our teriyaki glazed salmon.
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