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Vegetarian 5 Spice Classic Cutlet Teriyaki

Vegetarian 5 Spice Classic Cutlet Teriyaki



  • 1/3 cup EACH light soy sauce and dark soy sauce

  • 2 Tablespoons light brown sugar

  • 2 inches ginger root, peeled and grated or minced

  • 4 cloves garlic, grated or finely minced

  • 1 Tablespoon toasted sesame oil

  • 1-2 teaspoons 5 spice powder

  • 2 teaspoons Sichuan coarse ground peppercorn, or coarse black pepper

  • 1/8 teaspoon smoked cinnamon, optional (available online, La Boite)

  • 2 teaspoons cornstarch, mixed with a splash of water to form slurry  

  • 4 Meati Classic Cutlets, thawed

  • 1 ½ cups basmati or jasmine rice

  • 2 ¼ cups chicken bone broth or stock

  • 2 Tablespoons neutral oil

  • 4 scallions, chopped

  • 4 Tablespoons toasted sesame seeds


  1. Mix the ingredients for the sauce in a medium size bowl (reserve about 3 tablespoons of the sauce in a smaller bowl) and add the Meati Classic Cutlets to the sauce. Let stand 10 minutes. 

  2. In a small pot, add the rice and broth and bring to a boil. Cover, reduce heat to a simmer and cook 15-18 minutes. Remove from heat and let sit for about 5 minutes and then fluff with a fork.

  3. Preheat a nonstick skillet or cast iron pan over medium high heat and add the Classic Cutlets to the pan. Cook about 6-8 minutes, turning occasionally, until shellacked and cooked through. Spoon the reserved extra sauce over the top of the cutlets and let rest 5 minutes. Slice into strips.

  4. Serve with rice and veg and top with scallions and sesame seeds.