Start by cutting 400 grams of paneer into cubes. In a bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of brown sugar, and 1 teaspoon of grated ginger to make the teriyaki sauce.

Heat a tablespoon of vegetable oil in a pan over medium heat. Add the paneer cubes and fry until golden on all sides, about 5-7 minutes. Pour the teriyaki sauce over the paneer and continue to cook, stirring gently, until the sauce thickens and coats the paneer evenly, about 3-4 minutes.

For the broccoli, steam or boil 1 large head of broccoli until tender-crisp, about 4-5 minutes. Drain and set aside.

Prepare the sesame mayo by mixing 4 tablespoons of mayonnaise with 1 tablespoon of toasted sesame oil and 1 teaspoon of sesame seeds.

Drizzle the sesame mayo over the warm broccoli just before serving.

Serve the paneer teriyaki alongside cooked basmati rice and warm naan bread.

Optionally, garnish the paneer with additional sesame seeds and sliced spring onions for extra flavor and visual appeal.