Konnichiwa Teriyaki Terroir
Konnichiwa Teriyaki Terroir is a vegetarian dish that combines the savory flavors of tamari, mirin, and maple syrup with the earthy notes of shiitake mushrooms and fresh ginger. The tofu is first browned in sesame oil until golden brown, then simmered in the sauce until it is tender and flavorful. The shiitake mushrooms add a meaty texture and umami flavor to the dish. Konnichiwa Teriyaki Terroir is a delicious and satisfying vegetarian main course or side dish.
The Konnichiwa Teriyaki Terroir recipe was created by J. Kenji López-Alt, the chief culinary consultant at Serious Eats. López-Alt is a James Beard Award-winning chef and author of several cookbooks, including The Food Lab: Better Home Cooking Through Science. López-Alt developed the Konnichiwa Teriyaki Terroir recipe as a way to create a vegetarian dish that was both flavorful and satisfying. He wanted to use ingredients that were readily available and easy to find, and he wanted to create a dish that could be easily prepared in a home kitchen. The Konnichiwa Teriyaki Terroir recipe has become one of the most popular vegetarian recipes on Serious Eats, and it has been featured in several publications, including The New York Times and The Washington Post.
Konnichiwa Teriyaki Terroir Konnichiwa Teriyaki Terroir Konnichiwa Teriyaki Terroir Konnichiwa Teriyaki Terroir
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • Extra-firm tofu, drained and pressed
  • Shiitake mushrooms, sliced
  • Tamari sauce
  • Mirin
  • Maple syrup
  • Rice vinegar
  • Sesame oil
  • Fresh ginger, grated
Instructions
  1. Slice the tofu into 1-inch cubes.
  2. In a skillet, heat the sesame oil over medium-high heat.
  3. Add the tofu and cook until golden brown on all sides.
  4. Add the shiitake mushrooms and cook until softened.
  5. In a bowl, whisk together the tamari sauce, mirin, maple syrup, rice vinegar, and ginger.
  6. Add the sauce to the skillet and bring to a boil.
  7. Reduce heat and simmer until the sauce has thickened and the tofu and mushrooms are coated.
  8. Serve over rice or your favorite grain.
Why It Works
  • The combination of tamari, mirin, and maple syrup creates a savory and slightly sweet sauce that coats the tofu and mushrooms perfectly.
  • The shiitake mushrooms add a meaty texture and umami flavor to the dish.
  • The fresh ginger adds a bright and spicy flavor to the dish.
  • The tofu is browned in sesame oil until golden brown before simmering in the sauce, which gives it a crispy exterior and a tender interior.
  • The Konnichiwa Teriyaki Terroir recipe is easy to prepare and can be made in a home kitchen.