Seitan Negimaki

That said, these would be wonderful served alongside sushi or a Japanse noodle dish. Maybe with a fresh, gingery salad? You can even serve negimaki over rice, with some steamed veggies, as a main course.

However you choose to serve, have fun with it! It’s a really playful and delicious grill recipe that is worth the extra effort. SWOOOOON.

INGREDIENTS

For the simmering broth:

• 6 cloves garlic, smashed
• 1/4 cup fresh sliced ginger
• 8 cups vegetable broth

For the seitan:

• 3/4 cup cold water
• 1/4 cup soy sauce
• 1 1/4 cups vital wheat gluten
• 3 tablespoons nutritional yeast flakes

For the marinade:

• 2 teaspoons Sriracha (plus extra for garnish)
• 1 teaspoon fresh ginger, microplaned or minced to a paste
• 1 teaspoon toasted sesame oil
• 1/3 cup hoisin sauce
• 1/4 cup mirin
• 3 tablespoons water

Also:

• 2 bunches scallions, green parts only, sliced 3 to 4 inches long
• A few tablespoons toasted sesame seeds
• Plain wooden toothpicks

INSTRUCTIONS

Make the seitan:

1. vicinity all the ingredients for the simmering broth within the pot and convey to a boil. within the period in-between, make the seitan.
2. combine wheat gluten and nutritional yeast in a mixing bowl. add the water and soy sauce and knead until it bureaucracy a stiffish dough,  to 3 minutes.
3. 
   
4. shape dough right into a flat log that is more or less eight inches long and 4 inches huge.
5. 
   
6. whilst the broth is boiling, lower warmness to a simmer and submerge the seitan. Simmer for 30 minutes, leaving the lid ajar so that steam can escape. let cool absolutely in the broth.

Marinade:

1. as soon as seitan is cool, begin the marinade. virtually blend all components collectively in a extensive, shallow bowl.
2. 
   
3. Now, slice the seitan. You want it to be about an 1/eight inch thick, but it doesn’t should be flawlessly even (you may see inside the p.c that mine wasn’t.) just ensure that a the slice can wrap around your pinky properly, without breaking or being unruly.
4. 
   
5. once you've got sixteen slices, vicinity them within the marinade for an hour, flipping now and again.

Collect and prepare dinner:

1. inside the marinade bowl, pass all the seitan to the facet, and add the sliced scallions, coating them in sauce. So your bowl should be one facet seitan and one aspect scallion, more or much less.
2. 
   
3. shape the rolls on a dinner plate, to avoid messiness. Take a slice of marinated seitan and location it on a dinner plate. place four or five scallions throughout, in order that scallions will poke out of the ends an inch or so. Now roll the seitan across the scallion, and comfy it with a toothpick or . make sure that the toothpicks are going within the identical direction, so you’ll be able to grill them without toothpick interference.
4. 
   
5. as soon as rolls are shaped, heat the grill over medium warmness. Spray or brush grill with oil, and cook dinner rolls until grill marks appear. I did eight at a time, and it took about 4 mins on my indoor cast iron grill. Use a steel spatula to get under the rolls and turn them, spraying more oil as important. cook on the other side till grill marks appear.
6. 
   
7. transfer rolls to a serving plate. while geared up to serve, drizzle with leftover marinade, and a few Sriracha (if you like it highly spiced, it’s good enough to leave off) and sprinkle with toasted sesame seeds. Serve!