Japanese Izakaya Style Feast
Teriyaki Salmon, Miso Glazed Chicken, Sweet Chilli, Gyoza, Smacked Cucumber 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.
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)
Cucumber
(May contain Celery)
15 milliliter(s)
Rice Vinegar
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
22 grams
Miso Paste
(Contains Soya)
2 sachet(s)
Maple Syrup
2 unit(s)
Salmon Fillets
(Contains Fish)
15 grams
Ginger Puree
4 unit(s)
British Chicken Thighs
1 pack(s)
Vegetable Gyoza
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
1 pouch(es)
Steamed Basmati Rice
100 grams
Teriyaki Sauce
(Contains Soya)
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).
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 to a medium bowl with the rice vinegar, soy sauce, sugar for the pickle (see pantry for amount) and half the sesame seeds. Season with salt and pepper. Set aside to pickle.
Prep your miso glaze by combining the miso, maple syrup and water for the sauce (see pantry for amount) in a small bowl. Set aside.
Add the salmon to another medium bowl with the garlic, ginger puree and a drizzle of oil. Season with salt and pepper and toss to coat. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While the chicken fries, pop the gyozas onto one side of a lined baking tray and drizzle with oil. Toss to coat.
Place the salmon fillets, skin-side down, onto the other side of the tray.
When the oven is hot, roast the salmon and gyozas on the top shelf until the salmon is cooked through and the gyozas are golden, 10-15 mins. Turn the gyozas halfway through. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
When the salmon has 5 mins left, cook the rice according to pack instructions.
Pop a small saucepan on medium-high heat. Add the teriyaki sauce and simmer until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.
Once the chicken has cooked through, add your miso glaze to the pan. Cook until thickened and it coats the chicken nicely, 1-2 mins.
Serve your salmon in a bowl and pour over the teriyaki sauce. Serve the miso chicken in another bowl, spoon over any remaining sauce left in the pan. Sprinkle the remaining sesame seeds over the salmon and chicken.
Transfer your gyozas, smacked cucumber and rice to appropriately sized bowls and plates.
Serve the sweet chilli sauce in a small bowl alongside for dipping.
Share and tuck in.
Enjoy!
