This dish was originally made by Yuko, a Japanese student we had stay with us on exchange several years ago. It was traditionally made with chicken, but since we are going cruelty-free, tempeh (What is this? ) makes a fantastic substitute which is high in protein and of course, flavour! It’s a really filling meal, though I have to say it doesn’t stop me from going back for seconds (and sometimes thirds 😉 )
600 grams of Organic Tempeh, sliced
2-3 Onions, chopped
180 ml Tamari or Soy Sauce
180 ml Mirin
50 ml water
½ teaspoon sugar
2 teaspoons of fresh minced ginger
2-3 teaspoons of gluten-free corn flour for thickening (optional)
Shredded Nori paper for seasoning
For the Sushi Rice
1 ½ cups of brown rice, washed and soaked for 30 minutes
2 ½ cups of water
3 tablespoons white vinegar
2 ½ tablespoons Mirin
- Boil the rice and water in a saucepan and once boiling point has been reached, turn down to medium and simmer partially covered. Let the rice simmer for 20 minutes. Turn off the heat and let the rice sit in the pot with the lid on for another 10-20 minutes.
- Meanwhile, heat the soy sauce, water, Mirin and sugar in a fry pan.
- Once the liquid has become hot, add the ginger and chopped onions; and allow the ingredients to simmer for 1 minute
- Add the sliced tempeh and allow all ingredients to simmer until the onions have cooked.
- If you are wanting the sauce to be thickened, use a large serving spoon to remove some of the hot liquid. Add this to the corn flour and stir thoroughly until dissolved. Once this has formed a thick paste, stir it into the teriyaki sauce and heat until the sauce thickens to your desired consistency.
- Whilst the tempeh is simmering, add the 3 tablespoons white vinegar and 2 ½ tablespoons Mirin to a small bowl and stir. Pour this onto the steamed brown rice and stir through thoroughly.
Serve the Teriyaki Tempeh with the sushi rice and enjoy with shredded Nori for seasoning.