Been increasingly getting into Japanese tucka of late. I had, from Marks and Sparks a Teriyaki Beef wrap thingy when at Conference in Bournemouth last week and it inspired me to have a go at making a Teriyaki dish myself.
1 ½ Inch grated ginger.
2 big cloves of garlic crushed or chopped.
3 dried bird eye chillies finely chopped (i’ll use 4 next time)
4 Tbsp Dark Soy
2 Tbsp Light Soy
2 Tbsp Mirin
2 Tbsp Honey
1 Tbps Sesame Oil
Zest and Juice of one lime
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