Tuesday, October 28, 2008

Teriyaki Seitan Salad

1/3 cup soy sauce
1/2 cup sake
2 tbs sugar
2 scallions, minced
2 small chunks of fresh ginger, smashed
1 shallot, minced
1/2 tablespoon plus 1 teaspoon sesame oil
sesame seeds
2 cups seitan, sliced

1/2 head napa cabbage, shredded
1 red pepper, sliced
1/2 small cucumber, sliced
1/2 small red onion, sliced
1/4 cup cilantro, chopped
2 green onions, chopped
sesame seeds

In a saucepan, combine the soy sauce, sake, sugar, scallions, ginger, shallots, salt and pepper and 1 teaspoon of the sesame oil. Bring to a boil over moderate heat and cook until reduced, 8 to 10 minutes. Strain the sauce into a small bowl.
Saute seitan in 1 tbs oil until brown on all sides. Spoon over a few tbs of the sauce and cook until the seitan soaks it up. Combine the salad ingredients and put the seitan on top. Use the remaining sauce as dressing for the salad.

Adapted from FoodnWine

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