Dinner · Japanese · 10 min
Miso-Glazed Seitan and Japanese Eggplant 'Senbei-Style' Bites
- Calories
- 274
- Protein
- 17g
- Carbs
- 23g
- Fat
- 10g
Ingredients
- 40 g Traditional seitan chunks
- 150 g Japanese eggplant, cubed
- 103.0 g Pomodorina with fresh basil sauce (used as miso-glaze base)
- 4 g Duck fat
- 30 g Asparagus, woody ends trimmed
Method
- 01Heat a heavy-bottomed cast iron skillet over medium-high heat. Add the duck fat and once shimmering, add the cubed Japanese eggplant. Sear until the skins are deeply charred and the flesh is tender, about 5-6 minutes.
- 02Add the seitan chunks and asparagus, tossing frequently to brown the seitan edges until they crackle when tapped.
- 03Lower the heat and stir in the Pomodorina sauce. The sauce will bubble and thicken into a glossy, umami-rich glaze that coats the seitan and eggplant beautifully. Cook for another 2 minutes until the asparagus is crisp-tender.
- 04Transfer to a shallow bowl, ensuring the thick glaze coats every component. Serve immediately while piping hot, allowing the sweet-savory notes of the glaze to shine.
Cook it with the whole plan around it
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