Teriyaki Lyonnaise

Ingredients

In this adaptation of the original Teriyaki dish, we incorporate elements of Lyonnaise cuisine to create a unique fusion. The traditional Japanese teriyaki sauce is used to marinate the meat, but instead of grilling or broiling, we sear the meat to achieve a caramelized crust. Additionally, we pair the dish with Lyonnaise potatoes and sautéed vegetables, which add a French touch to the overall flavor profile. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) chicken or beef, thinly sliced 500g (1.1 lb) chicken or beef, thinly sliced
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 2 tablespoons (30ml) sake 2 tablespoons (30ml) sake
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 4 medium potatoes, thinly sliced 4 medium potatoes, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, sake, honey, minced garlic, and grated ginger to make the teriyaki marinade.
2. 2.
   Place the sliced meat in a shallow dish and pour the teriyaki marinade over it. Allow it to marinate for at least 30 minutes, or overnight for enhanced flavor.
3. 3.
   Heat vegetable oil in a large skillet over medium-high heat. Remove the meat from the marinade, reserving the marinade for later use.
4. 4.
   Sear the meat in the skillet until browned on both sides. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the sliced potatoes and cook until golden and crispy. Remove from the skillet and set aside.
6. 6.
   Add the sliced onion and red bell pepper to the skillet and sauté until tender.
7. 7.
   Return the seared meat to the skillet and pour in the reserved teriyaki marinade. Cook for a few minutes until the sauce thickens and coats the meat.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Teriyaki Lyonnaise with the sautéed vegetables and Lyonnaise potatoes. Garnish with chopped green onions.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly to ensure even cooking and crispiness.
• Chicken or beef — For best results, choose tender cuts of meat and slice them thinly against the grain to ensure tenderness.

Tips & Tricks

• For a richer flavor, marinate the meat overnight.
• Adjust the sweetness of the teriyaki sauce by adding more or less honey according to your preference.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce while cooking.

Serving advice

Serve the Teriyaki Lyonnaise hot, garnished with chopped green onions. It pairs well with a side of steamed rice or a fresh green salad.

Presentation advice

Arrange the seared meat, sautéed vegetables, and Lyonnaise potatoes on a plate, drizzling the teriyaki sauce over the meat. Garnish with chopped green onions for a pop of color.