Grilled Seitan with Daikon

Instructions

1. 1

   Whisk together white miso, minced ginger, rice vinegar, sesame oil, maple syrup, minced garlic, and water in a small bowl until smooth and combined. Set the glaze aside.

   Tip: Make the glaze ahead of time so it's ready when you need it; the flavors will develop as it sits.

2. 2

   Pat the seitan steaks dry with paper towels and season both sides generously with sea salt. Let them rest for 5 minutes to absorb the seasoning.

   Tip: Drying the seitan ensures better browning and a more satisfying crust on the grill.

3. 3

   Heat a grill pan or outdoor grill to high heat. Brush the grates lightly with oil to prevent sticking.

   Tip: A well-oiled grill is essential for achieving those beautiful char marks.

4. 4

   Place the seitan steaks on the hot grill and cook for 4-5 minutes per side, pressing gently with a spatula, until golden brown with visible grill marks. Transfer to a plate.

   Tip: Don't move the steaks too often; let them sit long enough to develop a flavorful crust.

5. 5

   In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the daikon batons in a single layer and cook for 6-7 minutes, stirring occasionally, until golden and slightly caramelized.

   Tip: Working in batches if needed prevents overcrowding and ensures the daikon browns evenly.

6. 6

   Add the remaining tablespoon of oil to the skillet with the daikon, then add the cooked seitan steaks. Pour the miso-ginger glaze over everything.

   Tip: Toss gently to coat all the ingredients with the glaze evenly.

7. 7

   Toss the seitan and daikon together over medium heat for 2-3 minutes, coating everything thoroughly with the glaze and allowing it to caramelize slightly.

   Tip: Keep the heat at medium to prevent the glaze from burning while it glazes the vegetables and seitan.

8. 8

   Divide the grilled seitan and daikon between four plates. Drizzle any remaining glaze from the pan over the top. Garnish with sliced scallions and sesame seeds before serving.

   Tip: Serve immediately while the seitan is still warm and the daikon retains its slight crispness.