The teriyaki sauce gives a big flavor explosion to the dish. Slightly spicy, powerful and with a fresh acidity. That acidity and power can be found in the Nucli red: fruity and juicy with earthy notes of bay leaves and spices. Spicy dish, spicy wine: the two go well together.
INGREDIENTS (serves 4):
1 block of tofu, the ‘firm’ variety, not the soft 125 ml soy sauce
4 tablespoons mirin 1 tablespoon lime juice
1 tablespoon very finely chopped ginger
1 tablespoon very finely chopped garlic
200 grams sushi rice
400 grams bok choy 50 grams mini corn, blanched for 1 minute in boiling water
1 red pepper, in rings 1 spring onion, sliced
1 tablespoon sesame oil
2 tablespoons sunflower oil
1 teaspoon black sesame seeds a
few tablespoons cornstarch
1 For the teriyaki, mix the soy sauce with the mirin, lime juice, ginger and garlic. Let it rest for an hour to allow the flavors to soak into the soy sauce.
2 Wash the sushi rice well first, then cook it for 12 minutes on low heat in equal parts water and rice.
3 Cut the tofu into whatever shape you want and let it drain well between kitchen paper.
4 Add the tofu to the cornstarch and fry it in the sunflower oil until golden brown and crispy. When the tofu is golden brown, deglaze it with the teriyaki sauce, turn the heat to low and reduce until the sauce is nice and viscous and sticks to the tofu.
5Fry the bok choy over high heat in some sesame oil, add a dash of soy sauce and a dash of water and simmer for two minutes with a lid on the pan so that it remains nice and crispy.
6 Spoon the rice onto the plates and add the bok choy and the slices of tofu. Sprinkle the tofu with the sesame seeds. Garnish the plate with the minimais, spring onion and red pepper.