Christmas Roast Leftover Remake 3: Teriyaki Roast on rice with avocado, grilled shiitake and spring onion

  • Teriyaki Christmas Roast on rice with grilled shiitake and spring onion
  • Grilled aubergine with fried squid salad
  • Tofu with sesame oil and sea salt
  • Miso soup with turnip

This is very easy, quick, economical and tasty transformation of Christmas roast!!


  • 200g of Leftover Christmas Roast  
  • 2-3 Spring onions
  • 4-5 Shiitake mushrooms
  • 1/2 avocado
  • 2 tablespoons of soy sauce
  • 2 tablespoons of mirin (if mirin is not available, replace it with 2 tablespoons of sake and 1 teaspoon of sugar)
  • (cooked rice)
  • (sesame seeds)


1. Chop spring onion, Christmas roast into 1.5cm length. Place all ingredients except soy sauce and mirin on baking tray and grill them over 200C for 5 mins
My Christmas Roast Goose was frozen so I cut it into bite sized after grilling

2. Put soy sauce and mirin in a heat-safe container and condense the teriyaki sauce in microwave for 1 min 

3. Once the roast and veggies are nicely grilled, turn the heat off. Pour the sauce over them and place it back into the oven to cook for another 2-3 mins over residual heat

4. Chop avocado into small bite sized and combine with grilled stuff. Top Teriyaki Christmas Roast and grilled veggies with sesame seeds. You can also enjoy this dish by serving with cooked rice. 

Time to prepare: 10 mins
Total cost: 1.2 pound

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