Teriyaki Bowl Recipe
Broccoli, carrots, teriyaki glaze, coconut ginger rice
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Ingredients
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Vegetables
Teriyaki Glaze
Coconut Ginger Rice
Method
Preparation of Coconut Ginger Rice
- 1
Cook the Rice
In a medium saucepan, combine the jasmine rice, coconut milk, water, and grated ginger. Bring to a boil over medium-high heat.
- 2
Simmer
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
- 3
Fluff the Rice
Remove from heat and let sit for 5 minutes. Fluff the rice with a fork before serving.
Preparation of Teriyaki Glaze
- 4
Mix Ingredients
In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger until well combined.
- 5
Heat the Glaze
Pour the mixture into a small saucepan and bring to a simmer over medium heat. Cook for 5-7 minutes until slightly thickened.
Cooking the Vegetables
- 6
Blanch the Broccoli
Bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 7
Sauté the Carrots
In a large skillet, add a splash of water or a little oil and sauté the carrots over medium heat for about 5 minutes until tender.
- 8
