Wednesday, January 12, 2011


Dinner 1/12


Teriyaki is all about the sauce -- our non-traditional* take includes tamari, mirin, agave, ginger, garlic and black pepper. Rumors of an additional 1 tbs. of hoisin sauce are unconfirmed at this time. ;)

Normally you would marinate the protein (in this case, seitan) and then grill or broil to finish. Tonight we poured it over the stir-fried seitan along with carrots, red bell pepper, king trumpet mushrooms, baby corn and a base of thick noodles.

* (a.k.a. "you're doing it wrong!")

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