Once again, not.a.vegetarian…

But sometimes, I find myself in need of feeding a vegetarian. They’re a hungry people.

Either way, I was also going to eat vegetables and I’ll be damned if I’m going to eat them plain. Just steamed and on a plate. My soul died typing that sentence.

Nope! Instead, I will make a sauce. A sauce so fine that the vegetables stand turgid in appreciation. And because I am super impatient; so I have convinced myself that I like rock hard broccoli (it took me 3 attempts to spell that. Stupid broccoli).

Anyway, I made teriyaki sauce. At least I think I did. I don’t remember the last time I had teriyaki sauce so I had no frame of reference as to how it should actually taste. It tasted good, which was lucky.

I’m going to say it, right now, (before someone points it out) this is not traditional teriyaki sauce.

I don’t have any mirin in my house. This is “what’s in the cupboard” teriyaki sauce. I covered that with the word “easy” up there.

Everyone knows that when you put the word “easy” at the start of a recipe, especially online, it’s the shortcut version. There are no Japanese families dusting the jackets off their grandmother’s old recipe books, opening it to the teriyaki page and thinking “where the hell am I going to get malt vinegar?”.

By the way, there’s malt vinegar in it. Because I didn’t want to go find, and then have to buy rice wine vinegar. One day, I will make this properly. Today was not that day.

Today was a case of, cover these vegetables in a sauce. A delicious, sweet, sour sauce.

It really was good.

I am honestly running out of things to say now so….




1 cup water

1/2 cup vinegar (I used malt, I said up there. You can use whatever you want)

1/4 cup Soy Sauce



Spring Onion

Dried Ground Ginger

Lemongrass (I used dried ground stuff here too. It was in the cupboard)

2 spoons Brown Sugar

2 spoons Honey



Cooking Oil of whatever description you own

With regards to the vegetables, do what you want. I honestly don’t care. I used peas, broccoli, mange tout and mushrooms. You can throw what you want in here, you can throw in chicken, prawns, chicken and prawns… the possibilities are endless!


  1. Blitz the crap out of the garlic, chilli and the white part of the spring onions
  2. Throw them in the pan with the dried ground ginger and lemongrass
  3. Fry them in a bit of the oil on a high heat for about 4 minutes (I did mine for 5 minutes and they slightly burned. So 4 minutes)
  4. Throw in the water. Wait… pour in the water gently. That pan will be hot. Don’t throw water anywhere
  5. Stir
  6. Delicately pour in the vinegar and soy sauce
  7. Stir
  8. Brown sugar, in
  9. Stir until dissolved
  10. Let it simmer until it reduces slightly, just a touch
  11. Add the honey and pepper
  12. Stir until dissolved
  13. In a separate pan, larger (probably, if you know what’s good for you) throw in your vegetables*
  14. Pour over the sauce, leave it on a low heat and put a lid on the pan. You’re, essentially, steaming the vegetables
  15. Depending on how cooked you like your vegetables, it can take anywhere between 10-20 minutes
  16. Just before you serve, throw in chopped coriander and give it a stir
  17. I served mine on top of rice with more coriander (I love that stuff) and the green part of the spring onions. T’was grand

*For the mushrooms (if you’re using them) just chop them into quarters. I have it on good authority that it’s the best way!

So, that’s it. A quick post for a quick, easy, delicious and healthy meal.

Bon appetit!

Wait! (Again)… I’m going to find how you say that in Japanese






It’s itadakimass. So… itadakimass

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