Sweet teriyaki flavours and sticky Jasmine rice combine with spring onions and crunchy water chestnuts for a delicious, bold taste of Japan.

Yaki Onigiri

Tasty grilled rice balls with a crispy, golden crust and a soft sticky centre. Our Limited Edition Japanese Teriyaki rice means you will need minimal ingredients and time to create this moreish Japanese favourite. Looks like hard work, ready in minutes – a recipe worth boasting about! Tildalicious tip: if desired the onigiri can have a filling such as pickled

Hibachi – Style Fried Rice

Experience delicious flavours from a Japanese restaurant at home! Hibachi fried rice is a cooking style in which cooked rice is heated in a pan with butter and soy sauce. We combine Limited Edition Japanese Teriyaki rice with chicken coated in soy sauce, egg and the delicious flavours of ginger and garlic for a super quick and easy dish. Tildalicious

Honey Sesame Salmon

This baked salmon has a delicious sticky honey glaze which perfectly accompanies the flavours of our tasty Limited Edition Japanese Teriyaki rice. Top the salmon with sesame seeds for crunch and texture and serve with pak choi, a traditional leafy Asian vegetable, for a quick and easy Japanese inspired dinner. For a vegetarian version, swap salmon with cubed tofu.

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📍 #japanesefood // CRUNCHY JAPANESE FRIED CHICKEN, aka karaage, because I never made it to Japan this year so here I am cooking up some crunchy fried chicken with pickled cucumber, served alongside @Tildarice Japanese Teriyaki Limited Edition #Ad #TildaTeriyaki Since this chicken karaage was seasoned lightly with just sugar, ginger and soy sauce, it goes really well with the Tilda Japanese Teriyaki Limited Edition rice. This new variant from Tilda combines sticky jasmine rice, spring onions, carrots, crunchy water chestnuts, and an authentic mix of soy sauce, sugar and mirin. And in my honest opinion, actually really loved the flavours and also how convenient it is 😋 Anyway, the recipe for karaage as follows. This was done with potato starch for that outer texture, so it can be gluten free too! — Ingredients: – 500g chicken thighs with skin, or breast, cut into big chunks – 80g, or as much as you’d need of potato starch flour – 2 tbsps light soy sauce, or tamari to make it gluten free – 1 tbsp Chinese cooking wine – 1 tbsp granulated sugar – 1/2 tbsp grated ginger – Frying oil To serve: Tilda Japanese Teriyaki Limited Edition rice Instructions: 1. Combine the soy sauce, sugar, ginger, cooking wine and chicken together to marinade for at least 10 mins. 2. Heat up the oil until it gently bubbles, around 175°C. 3. Coat the pieces of chicken generously in potato starch and gently dust off excess before deep frying. 4. Remove after 2 mins and drain. Wait 1 min before returning to the pan to continue frying. Repeat this 3 times, or until the chicken is golden brown. 5. Drain on some kitchen paper before serving with a portion of @tildarice Japanese Teriyaki Limited Edition and some fresh crunchy vegetable pickles. Loveee that crunchy texture of the chicken. Who needs to fly all the way to Japan when you can just travel in the kitchen? 🤪 TAG, SAVE & SHARE this if you also love Japanese flavours too! #karaage #friedchicken #crunchy #ricebowl #dinnerideas #homecooking #inmykitchen #whatieat #recipeoftheday #getinmybelly #easyrecipes #yummm #cookingathome #easyrecipes #glutenfreefood #teriyaki #limitededition #eattheworld #foodstyling #chopsticks

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(#AD) Excited to be sharing my recipe of Grilled Mackerel in Soy & Balsamic Glaze, Tatsoi & Garlic Stir-Fry with @TildaRice Japanese Teriyaki Limited Edition. . #TildaTeriyaki combines sticky jasmine rice, spring onions, carrots, crunchy water chestnuts & a teriyaki mix of soy, mirin & sugar. The rice pairs perfectly with chicken, firm tofu and fish. In this recipe, I’ve lightly grilled the mackerel then doused in a delicious, sweet & tangy glaze of soy sauce, balsamic vinegar, honey & butter. . It is a 15-minute dish, an easy to put together but impressive mid-week supper for you and your family. SAVE this post, so you will not forget, then grab a pack of @TildaRice Japanese Teriyaki Limited Edition and some mackerel fillets at your local supermarket and bring a little taste of Japan to your home! . Grilled Mackerel in Soy and Balsamic Glaze, Tatsoi & Garlic Stir-Fry with Tilda Japanese Teriyaki Limited Edition Rice . Ingredients (serves 2): . For the mackerel fillets: * 4 mackerel fillets, pin-boned, skin on * 2 tbsp extra virgin olive oil * 1 garlic clove, crushed * Freshly ground black pepper, to taste . For the soy & balsamic glaze: * 60ml soy sauce * 60ml balsamic vinegar * 60ml dry white wine * 30g honey * 30g unsalted butter . For the Tatsoi stir-fry: * 100g Tatsoi leaves (or baby spinach) * 1 garlic clove, crushed * 1 tbsp sunflower oil . To serve: * Tilda Japanese Teriyaki Limited Edition rice . Method: . 1. Pin bone the fillets, score the skin, and season with EVO, garlic and pepper. 2. Make the glaze by adding all the ingredients except the butter, to a small pan, stir well, bring to boil, reduce by 1/3 until syrupy, add the butter & mix to emulsify, turn off heat. 3. Grill the mackerel for 3 to 5 minutes or until the flesh is cooked through and the skin is blistered. 4. Sti-fry the Tatsoi leaves for about 15 secs in oil and garlic, season with salt & pepper. 5. To prepare the rice, follow the instructions on the pouch. 6. Plate the rice alongside the grilled mackerel and the Tatsoi stir-fry, and serve with a generous drizzle of soy and balsamic glaze over the fish. . #tildalicious 🍚

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Easy Japanese Night with @TildaRice Limited Edition Japanese Teriyaki, made with traditional ingredients: sticky jasmine rice, spring onions, carrots, crunchy water chestnuts and an authentic mix of soy sauce, sugar and mirin, served with Yakitori Chicken. It’s perfect with quick stir fried broccoli. No marination needed, just brush the glaze on while grilling the chicken and microwave or stir fry the Teriyaki rice in 2 minutes or less! #TildaTeriyaki #Tildalicious #Ad Yakitori Chicken To make 6 small skewers Ingredients 600g boneless skinless chicken thighs cut into small bitesize pieces 4 tbsp soy sauce 4 tbsp mirin 2 tbsp sake 2 tbsp light brown sugar 1 teaspoon sesame seeds (optional) To serve: Tilda Japanese Teriyaki Limited Edition rice Method 1. Soak bamboo sticks in cold water for 30 minutes, then thread the chicken pieces on to the skewers and set aside. 2. Put the remaining ingredients in a small pan and simmer on low for 8 minutes to make the glaze. 3. Turn the grill on high and place the chicken skewers on a pan with a grill rack. Put the chicken under the grill for a minute, then turn the skewers and cook the other side for a minute. Now brush this side with the glaze, place under the grill for another minute, then turn the skewers, and baste the other side and then back under the grill for a minute. 4. Repeat the baste and grill process three times, rest for a few minutes, then serve with Tilda Japanese Teriyaki Limited Edition rice

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