Japanese Izakaya Style Feast
Sticky Salmon, Teriyaki Chicken, Sweet Chilli, Gyoza, Cucumber-Avocado salad and Rice
Enjoy a special night in by bringing your favourite takeaway to the table for less. Moreish mains, sensational sides and easy extras make this Japanese Izakaya Style Feast a feast for the eyes as well as the senses.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Avocado
1 unit(s)
Cucumber
(May contain Celery)
15 milliliter(s)
Rice Vinegar
30 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
2 unit(s)
British Chicken Breasts
10 unit(s)
Vegetable Gyozas
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
15 grams
Ginger Puree
15 grams
Honey
10 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
64 grams
Mayonnaise
(Contains Egg, Mustard)
2 unit(s)
Salmon Fillets
(Contains Fish)
50 grams
Teriyaki Sauce
(Contains Soya)
1 pouch(es)
Steamed Basmati Rice
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
Trim the cucumber, then pop it onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
Add the cucumber and avocado to a medium bowl with the rice vinegar, sugar for the pickle (see pantry for amount) and half the soy sauce. Season with salt and pepper. Set aside to macerate in the dressing.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.
Meawhile, pop the gyozas onto a baking tray and drizzle with oil. Toss to coat. Bake on the middle shelf of your oven until golden, 15-18 mins. Turn halfway through.
Once browned, lay the chicken onto another large baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
In a small bowl, combine the garlic, ginger puree, honey, half the sesame seeds, remaining soy sauce and the water for the sauce (see pantry for amount). Set your ginger soy glaze aside.
In another medium bowl, combine the mayo and remaining sesame seeds. Set your sesame mayo aside.
Pat the salmon dry with kitchen paper, then season with salt and pepper.
Wipe out the (now empty) frying pan to high heat with a drizzle of oil.
Once hot, carefully place the salmon into the pan, skin-side down. Cook for 4-5 mins, then lower the heat to medium. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
Turn and cook the remaining three sides for 2-3 mins each. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Once cooked, add the ginger soy glaze to the pan. Turn to coat the salmon and cook until sticky, 1 min. Remove from the heat.
When everything's ready, add the teriyaki sauce to the chicken and turn to coat. Cook the rice according to pack instructions. Drizzle half the sweet chilli sauce over the gyozas and gently toss to coat.
Serve your teriyaki chicken and sticky salmon on plates, spooning over any remaining sauce from the tray and pan.
Transfer your gyozas, cucumber-avocado salad and rice to appropriately sized bowls and plates.
Serve the sesame mayo and remaining sweet chilli in two small bowls alongside for dipping.
Share and tuck in.
Enjoy!
