Teriyaki sauce is a sweet and somewhat thick Japanese sauce dating back to the 17th century. Its name comes from the union of the words ' teri ', which means 'brightness'; and ' yaki ', which translates as 'grilled'. Thus, the term refers to the way in which the food in which this sauce is used in Japan is cooked and in the lacquered result obtained with it.
This seitan with teriyaki sauce is a protein-rich and cholesterol-free dish that, thanks to the delicious characteristics of the sauce, has a lively and slightly caramelized taste, where the different ingredients form an amalgam of the most tasty and exquisite.
This is an ideal dish to accompany it with rice and / or vegetables, since the sauce will bathe all the components and these will acquire a sweet texture and an absolutely captivating flavor.
It is a dish rich in proteins , flavonoids , carbohydrates , omega 3 fatty acids, isoflavones , terpenoids (antioxidants), lecithin , curcumin , fiber , oxalic acid , allicin , alliin , vitamins C , E and group B ( B3 , B6 and B9 or folic acid ); aluminum , sulfur , boron , calcium , cobalt , chromium , phosphorus , iron , magnesium , manganese , potassium , selenium , silicon , sodium , zinc and, to a lesser extent, copper .
Below you can see what ingredients you need and the steps to follow in order to make a seitan with teriyaki sauce that will transport you directly to the Japanese country.
|Difficulty level||Preparation time||Rations|
|Easy||30 m.||For 3 people|
- 500 gr. soft fluffy seitan (mild flavor)
- 1/2 red onion
- 1 garlic clove
- 50 ml. agave syrup
- 60 ml. soy sauce
- 15 ml. rice vinegar
- 1/2 tablespoon ginger (grated)
- 1 pinch of pepper (ground)
- 1 and 1/2 tablespoons cornstarch
- 25 ml. water
- 1/2 teaspoon salt
- 3 tablespoons extra virgin olive oil
- Peel the onion, julienne it and set aside.
- Cut the seitan into strips of about 5 cm. long and 1,5 cm. wide. Set aside.
- In a pan, heat the oil over medium heat and, when it is warm, cook the onion for 5 minutes.
- Add the seitan strips and the salt and let it cook for 5 minutes more for the flavours to blend, stirring carefully. After this time, turn off the heat.
- In a saucepan, pour the rice vinegar, chopped garlic, ginger, agave syrup and black pepper and put it to heat at minimum (so that warms up). Meanwhile, mix the cornstarch with the water in a glass, stirring so that the cornstarch dissolves completely and to avoid the formations of lumps.
- When the saucepan content starts to boil, add the mixture of cornstarch and water, stir so that the ingredients mix well and let boil for 2 minutes so that the sauce thickens. When the sauce has thickened, remove from the heat.
- Transfer the seitan with the onion to a plate, pour the sauce still hot over them and serve.
- If you do not have rice vinegar, you can use apple cider vinegar, although the taste will vary slightly.
- When serving this seitan with teriyaki sauce, you can do it by sprinkling some chopped chives and sesame seeds on top.
- This recipe is ideal to accompany it with rice and / or vegetables.
- The sauce holds, tightly closed, up to a week in the fridge.
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