NoChicken teriyaki

Name: NoChicken teriyaki
Ingredients: 3 units.items aubergines; Pepper; 700 g The Vegetarian Butcher NoChicken Vegan Chicken Pieces; 0.5 Soy sauce; 200 g sweet and sour cucumber; 2.5 Teriyaki sauce; 10 units.items Eggs; Oil; 100 g Spring onion rings; 0.5 units.items Tray of purple shiso; 1 g Togarashi; 2 g Sesame seeds, roasted; Sushi rice vinegar; 600 g Sushi rice

Juicy plant-based chicken in a sweet and savory teriyaki sauce. A delicious, sustainable twist on a Japanese classic.Recipe for 10 people.

Ingredients

3units.itemsaubergines

Pepper

700gThe Vegetarian Butcher NoChicken Vegan Chicken Pieces

0.5Soy sauce

200gsweet and sour cucumber

2.5Teriyaki sauce

10units.itemsEggs

Oil

100gSpring onion rings

0.5units.itemsTray of purple shiso

1gTogarashi

2gSesame seeds, roasted

Sushi rice vinegar

600gSushi rice

Preparation

Cook the sushi rice in 9 dl of water until al dente. Season the cooked sushi rice with some sushi rice vinegar.
Cut the eggplant into batonettes, season with some pepper, and brown them in some oil. Add the soy sauce and continue to cook gently under a lid or in the oven.
Boil the eggs, peel them, and halve them.
Fry the De Vegetarische Slager NoChicken Vegan Chicken Pieces in some oil until browned and add the teriyaki sauce at the last moment.

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