Teriyaki aubergine
Try our teriyaki aubergine recipe, it's easy, serves 4 as a side and has only 105 calories. This vegan recipe is sticky, sweet and perfect for brushing over grilled or roasted veggies
Teriyaki sauce
Makes 100ml
Easy
Total time:
Traditionally teriyaki is more of a glaze than a sauce but it’s great to have on hand as it works well with so many things. Try it as a marinade or glaze for meat and fish, or drizzle it over steamed veg or dumplings
Skip to ingredients
- 100ml light soy sauce
- 100ml mirin
- 4 tbsp sugar
Nutrition: per serving
- kcal35
- fat0g
- saturates0g
- carbs7.6g
- sugars7.3g
- fibre0g
- protein0g
- salt0.8g
Method
step 1
Heat the soy, mirin and sugar in a small pan over a medium heat and simmer for 8-10 minutes or until just starting to thicken. It will keep in a sterilised jar for up to one month in the fridge. Use it to glaze salmon fillets, burgers, aubergines, chicken skewers or drizzle lightly over steamed vegetables to serve.
