Simon Rimmer Teriyaki Steak Skewers with Chinese cabbage recipe on Sunday Brunch

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.

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