Washed Flour Seitan

Originating from East Asian cuisines, seitan has been a staple for centuries, particularly in Chinese and Japanese cooking. Buddhist monks developed a technique of washing wheat dough to remove the starch, leaving behind a protein-rich gluten. This gluten can be cooked and used as a meat substitute, making it a perfect textural substitute for chicken in many recipes. The name "seitan" is derived from the Japanese words "sei," meaning "to be, to become," and "tan," meaning "protein." This traditional method yields a chewy, satisfying texture, perfect for absorbing flavours in a variety of dishes.

📝 Ingredients

• 7 cup bread flour
• 3 cup water
• 1 Tbsp vegetable oil
• 1 small onion
• 1 medium carrot
• 1 celery rib
• 2 garlic clove
• 6 cup water
• 1/4 cup sodium-reduced soy sauce
• 2 Tbsp white miso paste
• 4 dried shiitake mushroom
• 1 tsp liquid smoke

👨‍🍳 Instructions

1. 1Mix the flour and water to form a dough.
2. 2Knead the dough for 8 to 10 minutes.
3. 3Rest the dough in water for at least 1 hour (or ideally up to 2 hours). This helps fully hydrate the flour and strengthens the gluten.
4. 4Drain and add fresh water. Gently squeeze and stretch the dough in the water for 3 to 5 minutes to begin washing out the starch.
5. 5Drain and repeat washing with fresh water until the water is fairly clear, about 4 to 5 cycles. The dough will shrink and become stretchy and slightly rubbery.
6. 6Let the dough rest in an empty bowl for at least 20 to 30 minutes. It will release water as it rests.
7. 7Meanwhile, heat the oil in a large pot over medium-high heat. Cook the onion, carrot, celery, and garlic until golden.
8. 8Add the remaining broth ingredients and bring to a gentle simmer.
9. 9To braid the seitan, leave an inch of the dough intact at one end. Cut two parallel slits along the length of the dough, then braid the three sections.
10. 10Pull the braid slightly to stretch the dough and wrap it into a knot.
11. 11Place the seitan knot into the simmering broth. Partially cover the pot with the lid, and cook for 1 hour. If the seitan isn't fully submerged, turn the seitan once or twice during the cooking process.
12. 12Remove the seitan from the broth and strain out the solids from the broth.
13. 13Store the seitan, as is, in the broth liquid, or shred into bite-sized pieces before storing.
14. 14Drain before using in your favourite recipes. Enjoy!