Saturday, December 11, 2010
Lemon seitan (of genius)
So welcome to perhaps the best seitan you'll ever eat!
How did it begin? Well, it began with me trying to replicate the texture of the (to me) extraordinarly beautiful commercial seitan "duck" recently featured on the Post Punk Kitchen. Total failure.
However, I did manage to turn it around. I've been doing a series of experiments lately with my new miracle additive, urad flour, and I wondered what would happen if I added it to seitan. I incorporated it into kimchi pancakes this morning and it was, I have to admit, brilliant, but I didn't take any pictures so that post will have to wait. My seitan experiment today was:
1 cup gluten flour
3 tbsp urad flour
1 tbsp rice flour
with enough cold water to form into a ball
This turned out to be a lucky mix, and I wound up with a seitan that was very, very white, and I've been looking for a white seitan recipe (to sub for chicken) for some time. Seitan with these additional ingredients was not rubbery at all, but just firm yet tender. It also has no taste, so this is a recipe you want to use in a highly-spiced marinated and/or braised dish, and not, for example, as cutlets. I cut the ball of seitan into thin slices and pulled them into pieces, like this:
Boil those pieces for five minutes, and they turn into this:
Ooh, still so white! Encouraged, I looked around for recipes that would take advantage of this no-colour bonus, and lucked out. Vegan friends, if you make just one seitan recipe this year, it should be this one. I promise you, you won't be disappointed!
1/2 lb white seitan (of the kind shown above; the seitan recipe above will make about three times as much as you'll need for this recipe)
1 1/2 tsp soy sauce
1 1/2 tsp sake
1 green onion, finely minced
1 1/2 tsp ginger, grated
1 clove garlic, put through a press
1 tbsp cornstarch
oil for shallow frying
1 tbsp lemon juice
1 tsp sugar
1/4 tsp salt
1/2 tsp roasted sesame oil
1 1/2 tbsp water
1/2 tsp cornstarch
Place the cooked seitan in a bowl, and add all of the ingredients listed in the first batch up to and including garlic. Mix, and set aside to marinate while you prepare the rest of your meal.
And serve immediately. Lemon seitan. So good it's practically candy.
I served it with a Burmese salad from The Asian Vegan Kitchen, except that I didn't have most of the salad ingredients and ended up putting the dressing over sliced avocado and tomato and grated cucumber. It was awesome too, but I don't want to overwhelm my readers with awesomeness, so that will have to wait for another day. Suffice it to say that this altogether made a perfect meal and I can't imagine there could be anyone out there who wouldn't have relished it as much as I did. Bon appetit!