Sticky Steak Donburi

Method

1. Fire up the BBQ (if using, or you can do the kebabs in the oven or under the grill).
2. First job is to cook the rice. Rinse the rice in a sieve under a cold tap until the water runs clear. Place the rice in a sauce pan, with 480g cold water. Bring to a gentle simmer, cover the pan and cook for 15 – 20 mins over a very low heat and then turn the heat off and leave for 10 mins to steam itself gently.
3. Mix the rice vinegar and sugar together until the sugar has dissolved, this is your pickling liquor. Toss the cucumber in the liquor and set aside.
   Toss the tomatoes in the ponzu with a  drizzle of olive oil, set aside.
4. Meanwhile, cut each Meatless Farm Plant-Based Steak into 6 chunks. Place the meat-free steak chunks on the skewers, lightly oil, then place on the BBQ over a medium hot area. Cook for a few minutes then turn the kebabs. Repeat until nicely coloured all over. Once the kebabs are cooked through, brush them with the teriyaki sauce. Turning regualry and keep brushing them until they’re sticky all over. Careful not to burn them, if the BBQ feels too hot move the skewers to a cooler part of the BBQ. Once they’re cooked, remove them from the BBQ and sprinkle with toasted sesame seeds.
5. Time to serve! Spoon the rice into bowls, remove the steak chunks from the skewers and place on the rice. Add a pile of cucumber, edamame and the ponzu tomato.
6. Garnish with finely sliced spring onion and more of the sesame seeds, drizzle with any left over teriyaki sauce