- Teriyaki Recipe
- 1 teaspoon sesame seeds
- 1 teaspoon cornstarch
- 1/2 cup low-sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons dark brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon sesame oil
- Broccoli Bowl
- 2 cups cooked brown rice
- 2 teaspoons olive oil
- 1/2 bunch scallions, diced
- 2 cups broccoli florets
- 3/4 cup chickpeas, drained and rinsed if using canned
- Sesame seeds, for topping
- In a dry skillet, cook sesame seeds over medium heat, shaking the pan occasionally until the sesame seeds are fragrant and begin to darken. Set aside.
- In a small bowl, stir together cornstarch with 2 teaspoons warm water. Set aside.
- In a small sauce pan or skillet with high sides, combine the soy sauce with mirin, brown sugar, garlic, ginger, and 1/3 cup of water. Bring sauce to a low boil over medium-high, then reduce to medium heat and stir in the cornstarch mixture. Continue stirring until the sauce thickens, about 5 minutes. remove from heat and stir in the sesame oil and sesame seeds.
- To make the broccoli bowl, heat olive oil in a medium skillet over medium-low heat. Stir in the scallions and cook until soft, 1 to 2 minutes. Add broccoli florets and let cook for a 1 minute. Add 3 tablespoons water to the pan, cover, and let broccoli steam until tender, 2 to 3 minutes (may be slightly longer depending on the size of your florets.) Remove the lid, stir in chickpeas and cook until chickpeas are warm. Add 1/4 cup of the teriyaki sauce and cook for 1 minute more. Serve on a bed of rice.
*I’ve been known to sub in honey for the brown sugar. Definitely not the same but I like the overtone the honey adds.
*Leftover sauce can be stored in the refrigerator up to a week or in the freezer for a month.