"Teriyaki" is a Japanese cooking method where meat/fish/vegetables are marinated with a sweet, soy & mirin sauce and then grilled, where the sugar caramelises to give it that signature shine! "Donburi" is the name of rice-bowl meals where rice is topped with marinated and grilled ingredients. Our sweet and sticky teriyaki sauce with garlic and ginger seeps into the rice adding extra flavour, matching well with our Japanese 7-spice sauteed vegetables.

Cook our delicious Teriyaki Aubergine Donburi in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Teriyaki Aubergine Donburi. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Rice Stock pot, a Teriyaki Sauce pot and a Yasai Seasoning pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Teriyaki Aubergine Donburi in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Rice Stock
  • Teriyaki Sauce
  • Yasai Seasoning

Your shopping list for 2 servings:

  • 1 aubergine
  • 140g jasmine rice
  • 1pack baby corn & mangetout (200g)
  • 3 spring onions
  • 5g butter (optional)
  • sesame seeds (optional)

Our 20 minute recipe

  1. 1. Cook the rice

    Boil 300ml water in a non-stick lidded saucepan, then mix in the RICE STOCK. Add the rice, then cover and simmer on a low heat for 10-12 mins, then turn off the heat and keep aside.

  2. 2. Fry the aubergine

    Heat a little oil in a frying pan over medium heat, then fry the aubergine for 3-4 mins or until golden brown. 

    Add a little more oil to the aubergine and stir-fry for 1 min to keep it from drying out.

    Turn off the heat and add half of the TERIYAKI SAUCE to the aubergine pieces and toss to coat. Then remove the aubergine to a bowl and keep warm.

  3. 3. Stir-fry the veg

    Wipe out your aubergine pan and heat a little oil in it over medium-high heat.

    Fry the baby corn, mangetout and the white parts of the spring onions for 2 mins, stirring only occasionally so they start to brown lightly.

    When they're tender but still have some bite, turn the heat down to medium-low and add the YASAI SEASONING, with a small knob of butter (optional). Toss the veg for 1 minute then turn off the heat.

  4. Serve!

    Serve the rice in bowls and top with your charred veg and a serving of the aubergine, drizzled with the rest of the TERIYAKI SAUCESprinkle with the rest of the spring onions and some sesame seeds (if having).


Teriyaki Aubergine Donburi Top Reviews

Daniel - 6th June 2020

Suggest brown rice

Rosaria - 5th June 2020

Rosaria - 5th June 2020

Alex - 4th June 2020

Great flavours. Have booked again. Took longer to brown the veg than stated.


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