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Teriyaki Skewers with Rice | Angus & Oink
All Recipes

Teriyaki Skewers with Rice

  • Beef
  • Chicken
  • Seafood
Time50 Minutes Serves3/4 CuisineAsian
Teriyaki Skewers with Rice

These tasty chicken, beef and King prawn skewers are drenched in a glossy Angus & Oink Teriyaki Japanese Grill paste that caramelises beautifully over high heat. Think sticky, savoury, sweet and smoky (the kind of skewer people hover around the plate for).

Paired with fluffy sushi rice and punchy Japanese pickled cucumbers, this is weeknight-easy food dressed up as weekend feast energy. Scatter over spring onions, sesame seeds, and a cheeky drizzle of Kewpie to finish. 

ingredients

  • 3 tbsp vegetable oil + 3 tbsp sesame oil
  • 3 tbsp Teriyaki Japanese Grill Seasoning
  • 750g diced beef
  • 750g chicken thigh or breast
  • 450g king prawns
  • 2 cups Japanese sushi rice 

For the pickled cucumber:

  • ½ cucumber, cut into sliced rounds
  • ½ cup Japanese Rice Vinegar
  • 1 tbsp white sugar
  • 1 tsp salt

To finish:

  • Spring onions
  • Sesame seeds
  • Kewpie mayonnaise

Buy the items

Teriyaki Japanese Grill Seasoning
Teriyaki Japanese Grill Seasoning
220g £8.99
View

Directions

  1. Add the cucumber to a pickling jar and add the sugar, salt and vinegar, stir to cover and place in the fridge for at least an hour before cooking (or preferably overnight). 
  2. In a small bowl mix together the oils with the Teriyaki seasoning to form a paste. 
  3. In a hot pan, Sear off the chicken and beef skewers first, basting with the Teriyaki paste as you cook (around 8-10 minutes) 
  4. In a separate pan, cook the prawn skewers, basting with the Teriyaki paste until golden and crispy. 
  5. Cook the sushi rice according to instructions.
  6. Place the cooked skewers on a platter and top with herbs/spring onions and sesame seeds, with a dash of kewpie mayo if you like.

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