Teryaki

Recipe by Junko Murayama, presented at the Club on 14 October 1998. Junko added some finely-chopped leeks to this dish, too, putting them in the pan at the same time as the mock duck.

Serves 3-4

• 1 tin mock duck (available from Chinese supermarkets)
• 1 piece fresh ginger root
• a little garlic
• Teriyaki sauce:
  • 3 tbsp mirin (sweet sake for cooking, available from Chinese supermarkets)
  • 2 tsp sugar
  • 4 tbsp soy sauce

1. Mix the Teriyaki sauce ingredients together.
2. Cut the mock duck into small pieces and marinate them in the Teriyaki sauce for 15-20 minutes. Peel the ginger and cut into fine strips.
3. With a small amount of oil, fry the mock duck in a pan. When it is fried, remove the oil from the pan, and pour over the teriyaki sauce. Cook for 5 minutes over a low heat, then serve immediately.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.