Add a taste of the Orient to your green vegetables, with this delicious dressing, full of nutty, toasty, umami flavours
You can serve this hot, warm, or cool. It's fantastic as a side to Japanese dishes such as Teriyaki, Yakitori or Kushiyaki, or as part of a vegetarian spread or a Bento box and there's really nothing to it other than cooking your vegetables, and giving the dressing ingredients a stir before tossing them all together.
I love to have asparagus served this way with Teriyaki salmon (well, I'm always after different ways to eat salmon and asparagus together - they're two of my favourite things!); or make it with steamed green beans if we're having Teriyaki chicken, both served with my cucumber-radish pickles and some rice (or cauliflower rice) tossed with sliced spring onions, and maybe a splash of toasted sesame oil...
I have a little recipe plan for making Teriyaki chicken/salmon/tofu with rice, the above and cucumber-radish pickles all in under half an hour including preparation time, which I'll post, as it's great to be able to make something tasty, varied and a little bit exotic in a short amount of time if you organise how you do it!
Serves two, 59 calories per serving.
