Japanese Ikayaza Style Feast
Teriyaki Salmon, Miso Glazed Chicken, Sweet Chilli Gyoza, Smacked Cucumber and Rice
- Wheat
- Cereals containing gluten
- Soya
- Sesame
- Fish
- May contain traces of allergens
- Celery
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- Crustaceans
- Egg
- Fish
- Milk
- Molluscs
- Sesame
- Sulphites
- Soya
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Cucumber
(May contain traces of: Celery)
15 milliliter(s)
Rice Vinegar
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
22 grams
Miso Paste
(Contains: Soya)
2 sachet(s)
Maple Syrup
200 grams
Salmon Fillets
(Contains: Fish)
15 grams
Ginger Puree
4 unit(s)
British Chicken Thighs
10 unit(s)
Vegetable Gyozas
(Contains: Wheat, Cereals containing gluten, Soya May contain traces of: Celery, Peanut, Crustaceans, Egg, Fish, Milk, Molluscs, Sesame, Sulphites)
48 grams
Sweet Chilli Sauce
100 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
1 pouch(es)
Steamed Basmati Rice
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. 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.
Prepare 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.
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, place the salmon fillets, skin-side down, onto a lined large baking tray.
When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in another large frying pan on medium-high heat.
Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins.
Reduce the heat to medium-low, add 1 tbsp water to the pan and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins.
Remove from the heat and drizzle over the sweet chilli sauce. Turn the gyozas to glaze them. Cover to keep warm until ready to serve.
When the salmon has 5 mins left, drizzle the teriyaki sauce over each fillet and return to the oven until fully cooked.
Meanwhile, squeeze the rice pouch to separate the grains. Tear a strip approx 2cm along the top. Microwave for 800W: 2 mins / 900W: 1 min 30 secs / 1000W: 1 min.
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 teriyaki salmon and miso chicken on a board. Sprinkle over the remaining sesame seeds.
Transfer your sweet chilli gyoza, smacked cucumber and rice to appropriately sized bowls and plates.
Share and tuck in.
Enjoy!
