Today's Umami Chef's Special
Introduction
Today's Umami Chef's Special blends the rich, deep flavors of soy and mushrooms with the smoky essence of grilled tempeh, creating a dish that's both comforting and excitingly innovative. Perfect for a cozy dinner or a special gathering, this recipe is sure to delight your taste buds and bring a touch of gourmet to your table.
Ingredients
- 200g tempeh, sliced
- 2 tbsp sesame oil
- 100g shiitake mushrooms, sliced
- 1 tbsp finely chopped ginger
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp mirin (Japanese rice wine)
- 1 tsp smoked paprika
- 1 tbsp maple syrup
- Freshly ground black pepper
- 2 green onions, thinly sliced for garnish
- Fresh cilantro or parsley for garnish
Instructions
- Heat the sesame oil in a large skillet over medium heat.
- Add the tempeh slices and cook until browned on each side, about 3-4 minutes per side.
- Remove the tempeh and set aside.
- In the same skillet, add more sesame oil if needed, and sauté the mushrooms, ginger, and garlic until the mushrooms are soft and golden.
- Return the tempeh to the skillet, add soy sauce, mirin, smoked paprika, and maple syrup.
- Cook, stirring occasionally, until the sauce thickens and the tempeh is well-coated, about 5-7 minutes.
- Season with black pepper to taste.
- Serve hot, garnished with green onions and fresh herbs.
Serve this exquisite dish hot, garnished with fresh herbs and a side of your choice, to fully enjoy the symphony of flavors. It's not just a meal; it's a culinary experience that celebrates the best of plant-based cooking with an Asian twist.
Emily
| Nutritionfacts | Calories: 250, Fat: 15g, Carbohydrates: 18g, Protein: 15g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Soy, Wheat, Sesame |