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Teriyaki Aubergine Donburi

Teriyaki Aubergine Donburi

Rating
4rating out of 5

(590 reviews from our customers)

Prep Time

25 min

Cuisine

Asian

Teriyaki is a Japanese glaze made from soy sauce, sugar, mirin (a type of sweet Japanese rice wine) and garlic. You'll smother juicy chunks of aubergine in the stuff and serve them alongside crispy kale seaweed, creamy double radish slaw and fluffy rice, creating the ultimate rice bowl!

Prep Time

25 min

Cuisine

Asian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Aubergine
2 aubergines
garlic-clove
2 garlic cloves
Soy-sauce-sachet
5 soy sauce sachets (40ml) †
Sesame-seeds
10g toasted sesame seeds †
Spring-onion
1 spring onion
Mirin
1 tbsp mirin
Strong Horseradish Cream
20g horseradish cream †
baby kale
50g baby kale
Radish
125g radish
honey-pot
25g honey
Mayonnaise-sachet-(2)
2 mayonnaise sachets (30ml) †
basmati-rice
100g basmati rice
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 aubergine
  • 1 garlic clove
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 10g toasted sesame seeds<span class="strong">†</span>
  • 1 spring onion
  • 1 tbsp mirin
  • 1 horseradish cream pot (20g)<span class="strong">†</span>
  • 50g baby kale
  • 125g seasonal radishes
  • 1 honey pot (25g)
  • 1 mayonnaise sachet (10ml)<span class="strong">†</span>
  • 100g basmati rice
Typical Values per 100g per serving
Energy 574 kJ
136 kcal
1806 kJ
427 kcal
Fat
of which saturates
4.9 g
0.8 g
15.5 g
2.6 g
Carbohydrate
of which sugars
20.8 g
5.2 g
65.5 g
16.2 g
Fibre 2.3 g 7.3 g
Protein 3.8 g 11.8 g
Salt 0.93 g 2.94 g
*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.
Ingredients contain
1 aubergine
aubergine
1 garlic clove
garlic
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
10g toasted sesame seeds
sesame seeds
1 spring onion
spring onion
1 tbsp mirin
shirosake (glutinous rice, koji rice, alcohol), corn syrup, water
1 horseradish cream pot (20g)
horseradish root 49%, sunflower oil, cream(milk)(11%), spirit vinegar, mustard flour, raw cane sugar, sea salt, preservative: e223 (sulphites)
50g baby kale
kale
125g seasonal radishes
radishes
1 honey pot (25g)
blossom honey
1 mayonnaise sachet (10ml)
soy bean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, antioxidant: calcium disodium edta, flavouring, paprika extract
100g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (gluten, soya, sesame, mustard, sulphites, milk, egg)

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 Teriyaki Aubergine Donburi

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Add the baby kale to a large baking tray with the sesame seeds, a generous pinch of salt, 1 tsp [2 tsp] sugar and a drizzle of vegetable oil

Massage the kale with clean hands so that it is evenly coated in the oil

Put the baking tray in the oven for 15 min or until crispy – this is your kale seaweed

2 Teriyaki Aubergine Donburi

Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

3 Teriyaki Aubergine Donburi

Meanwhile, trim the green stalks off the aubergines and cut into chunks 

Peel and finely chop (or grate) the garlic

4 Teriyaki Aubergine Donburi

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat 

Once hot, add the chopped aubergine with a pinch of salt and cook for 3 min or until it's beginning to brown

5 Teriyaki Aubergine Donburi

Once browned, reduce the heat to medium, add the chopped garlic and cook for 1 min

Add the soy sauce, honey and mirin and cook for 2 min or until a sticky sauce has formed – this is your teriyaki aubergine

 

6 Teriyaki Aubergine Donburi

Meanwhile, trim, then slice the spring onion[s] finely, separating the whites from the greens

Grate the radishes

7 Teriyaki Aubergine Donburi

Add the grated radish, spring onion whites (reserve the greens for garnish!), mayonnaise and strong horseradish cream to a medium bowl with a pinch of salt 

Give everything a good old mix up – this is your double radish slaw 

8

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Divide the rice into bowls and arrange the teriyaki aubergine, double radish slaw and kale seaweed on top 

Garnish the teriyaki aubergine with the remaining spring onion greens 

Enjoy!

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