No-Chicken Teriyaki

For 2 servings

350 g Luya Teriyaki, chunks halved

2-3 heaped tbsp flour

3 tbsp sesame oil

0.8 dl soy sauce, reduced salt

3 tsp cane sugar

1.2 dl mirin (rice wine, now available in many supermarkets or Asia shops)

1.2 dl water

Optional 1 tsp sesame seeds, some additional sesame seeds for garnish

60 g cashew nuts, coarsely chopped

30 ml cold water

2 tsp cornflour

2 spring onions, only the green in fine rolls

Also: rice of your choice

Place the Luya Teriyaki Chunks in a plastic bag with the flour, close the bag and shake vigorously until all the pieces are coated with flour. Remove the chunks from the bag and remove any excess flour.

Heat the sesame oil in a frying pan, fry the Luya Chunks on both sides for about 2-3 minutes each, then set aside.

In the same pan, mix the soy sauce, sugar, mirin, water and sesame seeds and simmer for about ten minutes over medium heat.

Mix the cold water with the cornflour, add to the sauce and simmer for 2-3 minutes until the sauce thickens slightly.

Add the Luya Chunks, stir everything together and simmer for another few minutes until the desired consistency of the sauce is reached.

Finally, mix in the cashews. Serve the Luya Teriyaki with rice on plates. Sprinkle with sesame seeds and spring onion greens.