DISHPATCH Sarimon Teriyaki Donburi Izakaya Instructions

DISHPATCH Sarimon Teriyaki Donburi Izakaya

Product Information

The Salmon Teriyaki Donburi Izakaya by Machiya is a Japanese-inspired dish that includes teriyaki-marinated salmon, steamed Japanese rice, wilted spinach, and a variety of garnishes and sauces. The dish also includes Tsukune (chicken skewers), Nasu Dengaku (miso aubergine), Kyurizuke (soy-pickled cucumber & ginger), and Sencha Japanese tea leaves.

The dish contains allergens such as gluten, soybean, sesame, sulphites, and alcohol. It is made in a kitchen that handles all 14 allergens, including nuts. The product should be stored in the refrigerator upon receipt and consumed by the use-by date of 12th March 2023.

Product Usage Instructions

Nasu Dengaku (Miso Aubergine) and Tsukune (Chicken Skewers)

1. Place the aubergine and tsukune on separate roasting trays in the middle of the oven for 10 minutes.
2. Remove aubergine and tsukune from the oven. Leave the tsukune to one side. Spread the dengaku miso on top of the cut side of the aubergine and grill on high heat for 4 minutes to caramelise the miso.
3. Place a frying pan on high heat. Once hot, add the tsukune with the tare. Turn every 30 seconds and remove from the heat after 3 minutes.
4. Take the aubergine out of the oven and sprinkle the sesame seed mix and a quarter of the spring onion and chilli garnish on top of the aubergine.

Salmon Donburi

1. Coat the diced salmon with all of the cornflour and fry in a hot non-stick frying pan for 2 minutes, turning 2-3 times.
2. Add the teriyaki sauce to the salmon and bring to the heat for 4 minutes (making sure the sauce doesn’t thicken too much).
3. Put the rice and spinach into two serving bowls.
4. Top the rice with the spinach, salmon and sauce, and garnish with the remaining spring onion and chilli and remaining sesame seeds.

Kyurizuke (Pickled Cucumber)

1. Add the kyurizuke into a serving bowl, sprinkling the rest of the sesame seeds over the top.
2. Plate the aubergine and tsukune and enjoy alongside the salmon donburi and kyurizuke.

Tea

1. Place the tea leaves into a teapot with boiling water. Wait for 2-3 minutes for the flavour to develop before pouring into cups.

COOKING TIME: 25 minutes SERVES: 2

IN THE BOX

1. Aubergine
2. Tsukune (gluten, soybean, sesame, sulphites) (alcohol)
3. Dengaku miso (gluten, soybean, sesame, sulphites)(alcohol)
4. Tare sauce (gluten, soybean, sesame, sulphites) (alcohol)
5.  Black & white sesame seeds, chilli (sesame)
6. Spring onion & chilli
7. Teriyaki marinated salmon (gluten, soybean, sulphites)(alcohol)
8. Cornflour
9. Steamed Japanese rice
10. Wilted spinach
11. Teriyaki sauce (gluten, soyabean, sulphites) (alcohol)
12.  Sesame seeds (sesame)
13. Kyurizuke – soy pickled cucumber & ginger and chilli (gluten, sesame, soya)
14. Sencha Japanese tea leaves

COOKING INSTRUCTIONS

Preheat your oven grill to 200°C/180°C fan/gas mark 6.
NASU DENGAKU (MISO AUBERGINE) AND TSUKUNE (CHICKEN SKEWERS)

1. Place the aubergine (1) and tsukune (2) on separate roasting trays in the middle of the oven for 10 minutes.
2. Remove aubergine and tsukune from the oven. Leave the tsukune to one side. Spread the dengaku miso (3) on top of the cut side of the aubergine and grill on high heat for 4 minutes to caramelise the miso.
3. Place a frying pan on high heat. Once hot, add the tsukune with the tare (4). Turn every 30 seconds and remove from the heat after 3 minutes.
4. Take the aubergine out of the oven and sprinkle the sesame seed mix (5) and a quarter of the spring onion and chilli garnish (6) on top of the aubergine.

SALMON DONBURI

1. Coat the diced salmon (7) with all of the cornflour (8) and fry in a hot non-stick frying pan for 2 minutes, turning 2-3 times.
2. Tip out the bag of rice (9) into a microwaveable bowl and microwave on high for 6-8 minutes, stirring every 2 minutes. Add the spinach (10) on top and put back in the microwave for 20 seconds to warm through. (If you don’t have a microwave, tip the rice and 100 ml water into a saucepan, pop the lid on and warm over a medium heat for 10–15 minutes, stirring occasionally. Add the spinach on top, put the lid back on for 20 seconds to warm through.)
3. Add the teriyaki sauce (11) to the salmon and bring to the heat for 4 minutes (making sure the sauce doesn’t thicken too much).
4. Put the rice and spinach into two serving bowls.
5. Top the rice with the spinach, salmon and sauce, and garnish with the remaining spring onion and chilli and remaining sesame seeds (12).

KYURIZUKE (PICKLED CUCUMBER)

1. Add the kyurizuke (13) into a serving bowl, sprinkling the rest of the sesame seeds over the top.
2. Plate the aubergine and tsukune and enjoy alongside the salmon donburi and kyurizuke

TEA

1. Place the tea leaves (14) into a teapot with boiling water. Wait for 2-3 minutes for the flavour to develop before pouring into cups.

STORAGE AND USE-BY DATE
Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival. Use by: 12th March 2023

RECYCLING
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INGREDIENTS
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