Teriyaki Mushroom and Pepper Skewers
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Ingredients
- 300 g chestnut mushrooms
- 1 red pepper, sliced
- 1 yellow pepper
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 1 tbsp sesame oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 380 kcal
- Protein
- 8.7 g
- Carbohydrate
- 75.2 g
- of which sugars
- 12.9 g
- Fat
- 4.3 g
- of which saturates
- 0.7 g
- Fibre
- 3 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Thread the mushrooms and pepper pieces alternately onto 8 skewers, soaked in water first if wooden, and brush with the sesame oil.
- 3
Mix the soy sauce, mirin and caster sugar in a small pan and simmer for 4-5 minutes until syrupy.
- 4
Heat a griddle pan to medium-high and cook the skewers for 8-10 minutes, turning and basting with the glaze, until the mushrooms are tender and lightly charred.
- 5
Brush with any remaining glaze and serve with the rice.
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