*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Mirin (glutinous rice, water, alcohol, white rice)
1 Chinese rice wine (30ml)
rice wine (100%)
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%)
150g sushi rice
round grain white rice (100%)
Allergens
Allergens highlighted by † (soya, sesame, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml]cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
2
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving - this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
3
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Meanwhile, peel and finely chop (or grate) the garlic and ginger
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped garlic and ginger and cook for 2-3 min or until fragrant
4
Once fragrant, add the soy sauce, mirin, Chinese rice wine, agave nectar and 1 tbsp [2 tbsp]sugar
Increase the heat to high andcook for 1-2 min further, stirring constantly, or until thickened
Once thickened, pour the sauce into a bowl and keep to one side – this is your teriyaki sauce
Tip: The sauce will thicken as it cools
Rinse the pan out and set it aside for later
5
Add the Tenderstem broccoli to a baking tray, and put the tray in the oven for 10 min or until crisp and cooked through
Meanwhile, drain the tofu and cut into 6 [12] slices lengthways, and pat each one thoroughly dry with kitchen paper
Add the cornflour to a plate
Press each tofu slice into the cornflour firmly, until evenly coated all over
6
Return the reserved pan to a high heat with a generous drizzle of vegetable oil
Once the pan is hot, add the cornflourcoated tofu and cook for 3-4 min on each side or until browned and crispy
While the tofu is cooking, trim, then slice the spring onion[s] finely
7
Once the tofu is crispy, reduce heat to low and add 1 tbsp [2 tbsp]teriyaki sauce to the pan and stir to coat each piece of tofu – this is your crispy teriyaki tofu
Once the broccoli is cooked, add the toastedsesame oil and sesame seeds to the tray and give everything a good mix up
8
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