Seitan and the Japanese Yaki-fu recipe (Vegetarian plate)
Seitan and the Japanese Yaki-fu recipe
An all-vegetarian, Seitan-based recipe for those who do not want to consume animal protein, with an ancient Japanese history behind it.
The first Japanese Yaki-fu and the second Chinese Yóu miànjīn.
It is now very popular in the Western world as a vegetarian dish.
What are the ingredients of Seitan and how is it obtained?
Mainly from the gluten of soft wheat or other cereals, such as kamut or spelt, it is extracted by protein extraction processes in water.
The classic/basic recipe for all uses:
Recipe:
- Seitan Flour powder 1kg
- Water 630/660ml
In a bowl, mix the flour with the water, adding it a little at a time. As soon as the dough has set, transfer to a clean surface and continue to knead vigorously, turning the dough several times until a smooth, compact mass is obtained.
Baking:
You can cook it like a roast in the broth, wrapped in a cloth and tied tightly for about 30 minutes over a low flame.
Or bake it in the oven like a classic flatbread, spread out on a non-stick plate or baking paper.
It up and use it as you wish, diced in a vegetable stew, in broth or in a legume soup perhaps, etc...
Now let's see the Japanese Yaki-fu recipe.
Ingredients:
- Ready-made or already cooked seitan 100g
- Shintake mushrooms or champignons 50g
- Sweet green chillies 4
- Soya sprouts 50g
- Edamame 30g
- Sesame seeds to taste
- Soy sauce to taste
- Garlic 1
Procedure:
In a frying pan with a drizzle of olive oil and a clove of garlic we sauté the mushrooms, chillies and soybean sprouts and edamame, add the previously prepared seitan and sauté everything together for a few minutes with a drizzle of soy sauce, serve and sprinkle with sesame seeds.
Another recipe for a balanced salad, full of flavour, fresh, rich in vitamins and protein, ideal for staying in shape without giving up too much.
A greeting until next time Chef Mirko Giacometti ⭐️
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