Method

1. 1.

   Prepare the skewers | Cut the sausages, corn on the cob, and courgettes into 1 inch pieces | Halve, core and cut the peppers into 1 inch pieces | Push the prepared vegetables, mushrooms and tomatoes on to the skewers and set them over the lasagne dish
   
   Prepare the glaze | Mix the cornflour and water together in a small bowl to form a slurry | Add the Kikkoman Teriyaki Marinade and maple syrup to the saucepan and simmer over medium heat for 3-4 minutes until it starts to thicken | Add the slurry to the pan, turn the heat down and stir until the sauce reaches the consistency of a loose syrup | Transfer the glaze to a bowl and leave to set to the thickness of maple syrup

   Dress and cook the skewers | Brush the glaze over the skewers making sure everything is well covered (saving a little for glazing) | Put the lasagne dish in the oven and roast for 20 minutes | Remove the dish from the oven and brush with the remaining glaze

   Time to serve | Prepare your rice and plate it up | Place the skewers on the rice, dress with green salad and serve immediately