Terriyaki.. Anything
I thought this whole food blogging thing would be a breeze, not until you actually try cooking whilst taking photos, as well as trying to maintain a conversation with your boyfriend three rooms away.
Teriyaki
I made this with sausages, we’re on a budget right now and in Australia sausages are a lot cheaper then chicken (sausages out here are beef rather than pork and there’s so many cattle farms that beef is very cheap), but it would work just as well with pretty much any meat. My measurements may not be very exact, just taste it as you go and work out how you’d make it better.
This serves two very hungry people or three normal people, you can always stretch it out by adding more rice.
You need:
1.5 cups of rice, I use calrose
1 cup of frozen peas
Meat of your choice
4 tbs of BBQ sauce
1 tbs of Ketchup
1.5 tbs Soy sauce*
0.5 tbs Honey (I substituted golden syrup, but honey tastes better)
1 Brown onion*
Beansprouts*
Garlic
Sesame seeds
Pepper, Chicken salt (or normal salt if you can’t manage to get it) and sugar to taste.
*Not pictured, like I said, this is harder than it looks, you didn’t really expect me to remember to get all the ingredients in the photo did you?
1.Boil the water and start the rice cooking according to instructions, it should take about fifteen minutes depending on what type.
2.Chop the onions and start them cooking in a bit of oil, start chopping up whatever meat you’re using, chuck them in the pan along with the garlic, a sprinkle of sugar, and the salt and pepper and let them cook for a while.
3.When the meat has started to brown throw in the sauce ingredients, let everything heat up and taste it, if it’s needs to be sweeter than throw in some more honey, if it needs more salt then add more soy, self explanatory really. At this point add the peas to the rice water so that they’ll be done just as you’re serving.
4.Let the sauce simmer for a few minutes then at the last moment add the bean sprouts and sesame seeds, I prefer these crunchy so they hardly get cooked at all. If the sauce isn’t very runny then add a few spoons of the rice water, the starch in the means that it will smooth without getting too runny and needing to be reduced further.
5.Strain the rice, portion it into bowls and split the meat and sauce between them, sprinkle a few remaining sesame seeds and some pepper on top for presentation and you’re all done!
If you like it with a bit of a kick then adding some chili never goes astray, although I personally don’t think it needs it, it does sometimes make a nice change.