Simon Rimmer and Rick Ashley served up a tasty Teriyaki Steak Skewers with Chinese cabbage on Sunday Brunch.
The ingredients for glaze are: 80ml soy, 80ml mirin, 40ml sake, 30g brown sugar, 30mm piece ginger, grated and 500g fillet steak (must be thick) cut into 40mm cubes).
For the salad: 100ml rice vinegar, 50g soy, 20ml mirin, 10g sugar, Half Chinese cabbage, thinly sliced, 4 spring onions, sliced and 1 cucumber, cut into de seeded half moons.
Garnish with sesame seeds and chilli flakes.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.