Grilled Seitan with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled seitan and daikon dish has become my go to weeknight dinner because it comes together in under an hour without any fuss. The seitan provides wonderful plant based protein while the daikon radish is packed with vitamin C and digestive enzymes that support your overall wellness. What I love most is how simple the preparation is: you just whisk together a miso ginger glaze, grill everything until it gets those beautiful charred edges, and dinner is done. The flavors are bright and satisfying, with that perfect balance of savory, tangy, and slightly sweet that keeps me coming back for seconds.
Ella x
Ingredients
- ½ kgseitan(cut into 4 thick steaks)
- ¾ kgdaikon radish(cut into 2-inch batons)
- 3 tablespoonswhite miso paste
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 1 tablespoonmaple syrup
- 3garlic cloves(minced)
- 3 tablespoonsvegetable oil
- 3 tablespoonswater
- 2scallions(sliced for garnish)
- 1 tablespoonsesame seeds(for garnish)
- 1 teaspoonsea salt
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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