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Asian

Seitan

Chinese mianjin made the old way: a stiff wheat dough washed under water until only the springy gluten remains, then simmered in a soy, ginger and star anise broth until dark and savoury. Sliced and dressed with sesame oil, it eats as a cold plate or goes into a stir-fry.

Lunch & dinnerVegan25g+ protein8g+ fibre
140 min95 prep · 45 cookMedium904 kcalper serving
Seitan

Method

  1. Put 200 g of strong bread flour in a bowl with 0.5 tsp of fine salt, pour in 120 ml of water and bring it together into a stiff, slightly dry dough. Knead on an unfloured surface for 8 minutes, until smooth and distinctly elastic — the more gluten you build now, the more you keep later. Cover with a damp cloth and rest 1 hour at room temperature.
  2. Sit the dough in a large bowl of cool water and start kneading and squeezing it under the surface. The water will go milky as the starch washes out; pour it off and refill, and keep working. Over 6-8 changes of water and about 15 minutes the mass shrinks to a pale grey, rubbery web of gluten and the water stays nearly clear. Do not use hot water and do not tear the strands apart.
  3. Leave the gluten to relax in a bowl of fresh cool water for 20 minutes — it tightens badly if you shape it straight away. Squeeze it out firmly, stretch it into a rope about 30 cm long and tie it in a loose knot, or coil it; this keeps it compact so it cooks evenly and slices well.

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Per serving

904kcal
34gprotein
169gcarbs
10gfat
12gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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