Good, better, best
+ Good – If you can’t get shimeji mushrooms, use chestnut or shiitake and fry for an extra few minutes.
++ Better – Recipe
++ Best – Depending on what’s in season, you can use chunks of courgette or roasted squash instead (or as well as) the aubergine.
Ingredients
• 1kg Japanese aubergine
• 1kg firm tofu, natural
• 500ml Kikkoman Teriyaki Marinade
• 4 tbsp rapeseed oil
• 1 piece of ginger, finely chopped
• 30g garlic, finely chopped
• 300g shimeji mushrooms, cleaned
• 200g honey
• 50g chives, finely chopped
• 40g white sesame seeds, roasted
Method
- Cut the aubergine and tofu into equal-sized pieces and leave to steep in Kikkoman Teriyaki Marinade for 15 mins. Remove from marinade, put on skewers and grill for about 10 mins, until the aubergine is soft. Reserve the liquid.
- Sauté ginger and garlic in oil, then add shimeji mushrooms and fry for 2 mins. Add honey and the reserved marinade then reduce.
- To serve: arrange the skewers on a plate, pour the sauce over and sprinkle with chopped chives and toasted sesame seeds.
