Teriyaki with a Latvian Twist

Ingredients

While the original Japanese Teriyaki is typically made with soy sauce, mirin, and sake, this Latvian-inspired version incorporates local ingredients to add a distinct flavor. Additionally, the traditional Japanese cooking techniques are adapted to suit the Latvian cooking style, resulting in a delightful fusion of both cuisines. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) chicken breast, sliced 500g (1.1 lb) chicken breast, sliced
• 1/2 cup (120ml) Latvian honey 1/2 cup (120ml) Latvian honey
• 1/4 cup (60ml) Latvian dark beer 1/4 cup (60ml) Latvian dark beer
• 1/4 cup (60ml) apple cider vinegar 1/4 cup (60ml) apple cider vinegar
• 2 tablespoons (30ml) Latvian rapeseed oil 2 tablespoons (30ml) Latvian rapeseed oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) Latvian mustard 1 tablespoon (15ml) Latvian mustard
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley for garnish Fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the honey, dark beer, apple cider vinegar, rapeseed oil, minced garlic, grated ginger, soy sauce, and Latvian mustard. Mix well to create the teriyaki sauce.
2. 2.
   Season the chicken breast slices with salt and pepper.
3. 3.
   Heat a large skillet over medium heat and add a drizzle of rapeseed oil.
4. 4.
   Add the chicken slices to the skillet and cook until browned on both sides, about 4-5 minutes per side.
5. 5.
   Pour the teriyaki sauce over the chicken in the skillet and reduce the heat to low.
6. 6.
   Simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
7. 7.
   Serve the Latvian-inspired teriyaki chicken over steamed rice or with a side of Latvian potato salad.
8. 8.
   Garnish with fresh parsley and enjoy!

Treat your ingredients with care...

• Latvian honey — Use locally sourced honey for the best flavor and to support local beekeepers.
• Latvian dark beer — Opt for a rich and flavorful Latvian dark beer to enhance the depth of the teriyaki sauce.
• Latvian rapeseed oil — Rapeseed oil is a common cooking oil in Latvia and adds a unique nutty flavor to the dish.
• Latvian mustard — Choose a high-quality Latvian mustard to add a tangy kick to the teriyaki sauce.
• Fresh parsley — Use fresh parsley as a garnish to add a touch of freshness to the dish.

Tips & Tricks

• For a spicier twist, add a pinch of Latvian chili flakes to the teriyaki sauce.
• Marinate the chicken in the teriyaki sauce for a few hours before cooking to enhance the flavor.
• Serve the Latvian-inspired teriyaki chicken with a side of pickled Latvian vegetables for a traditional touch.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce.
• Experiment with different cuts of meat, such as pork or beef, for a variation in flavors.

Serving advice

Serve the Latvian-inspired teriyaki chicken over a bed of steamed rice or with a side of Latvian potato salad. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the teriyaki chicken slices on a plate, drizzle some of the thickened sauce over the top, and sprinkle with fresh parsley. Serve with a side of steamed rice or Latvian potato salad for a complete and visually appealing meal.