Grilled Seitan with Bamboo Shoot

Instructions

1. 1

   Prepare the glaze by whisking together sesame oil, soy sauce, rice vinegar, maple syrup, white miso paste, minced ginger, minced garlic, and chili flakes in a bowl until smooth. Set aside.

   Tip: Dissolve the miso paste in a little warm water first for easier mixing.

2. 2

   Brush both sides of the seitan cutlets generously with half of the prepared glaze and let them marinate for 10 minutes at room temperature.

   Tip: Seitan absorbs flavor quickly, so don't skip the marinating step for deeper taste.

3. 3

   Heat a grill pan or outdoor grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.

   Tip: Test the grill temperature by holding your hand 3-4 inches above the surface; you should only be able to hold it there for 2-3 seconds.

4. 4

   Place the bamboo shoot planks directly on the grill and cook for 3-4 minutes per side until they develop light golden char marks. Transfer to a serving plate.

   Tip: Don't crowd the grill; work in batches if necessary for better charring.

5. 5

   Grill the marinated seitan cutlets for 5-6 minutes on the first side without moving them, allowing char marks to form.

   Tip: Resist the urge to flip too early; patience yields the best caramelization.

6. 6

   Flip the seitan cutlets and brush with the remaining glaze. Cook for another 4-5 minutes until the second side is charred and the seitan is heated through.

   Tip: The seitan should feel firm to the touch when fully cooked.

7. 7

   Remove the seitan from the grill and let it rest for 2 minutes before serving alongside the grilled bamboo shoots.

   Tip: Resting allows the juices to settle, making the seitan more tender.

8. 8

   Plate the seitan and bamboo shoots together, drizzle any remaining glaze over the top, and garnish with toasted sesame seeds and chopped scallions.

   Tip: Serve immediately while everything is still warm for optimal flavor and texture.