Breakfast · Japanese · 10 min
Seitan and Enoki Donburi with Ume-Shiso Zest
- Calories
- 671
- Protein
- 64g
- Carbs
- 79g
- Fat
- 10g
Ingredients
- 155.2 g TRADITIONAL SEITAN IN CHUNKS
- 70 g SUSHI RICE, steamed
- 100 g Mushroom, enoki
- 25 g Ume Shiso Seasoning
- 100 g Oil, sesame
- 5 g Fresh ginger, minced
Method
- 01Steam 70g of sushi rice until tender and glossy.
- 02In a small non-stick skillet, heat 15g of the sesame oil over medium-high heat. Add the seitan chunks and sear until they develop a deeply golden, crusty edge, about 5 minutes.
- 03Add the minced ginger to the pan, stirring for 30 seconds until fragrant. Add the enoki mushrooms and sauté quickly—they should soften and wilt in about 60 seconds while retaining a slight snap.
- 04Drizzle the remaining 5g of sesame oil over the mixture.
- 05Mound the hot sushi rice into a ceramic bowl. Top with the seitan and enoki mixture.
- 06Finish by drizzling the Ume-Shiso seasoning over the top for a bright, acidic punch that cuts through the savory seitan. Serve immediately while steaming hot.
Cook it with the whole plan around it
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