Macrobiotic: Home-Made Seitan

[Guest guest]

I've never tried to make Seitan, nor have I tried to use any store

purchased seitan.

 

* Exported from MasterCook *

 

Home-Made Seitan

 

Recipe By : The Macrobiotic Way, by Michio Kushi, page 151

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 pounds whole wheat flour

(from hard spring or hard winter wheat)

18 cups spring water -- up to 20

1 kombu strip -- soaked

(12 inches long)

3 tablespoons tamari -- up to 5

 

Place flour in a large bowl and add 8-9 cups of warm water to obtain a

consistency like oatmeal or cookie batter. Knead for 3-5 minutes, until

flour is mixed thoroughly with water. Cover with 4-5 cups of warm water

and allow dough to sit for a minimum of 5-10 minutes. Knead again in

soaking water for 1 minute. Pour cloudy water into a jar. (This cloudy

water is " seitan starch water, " and may be saved for use in other recipes.)

 

Transfer dough to a large strainer and put the strainer in a large bowl or

pot. Pour cold water over the dough and knead in the strainer. Drain off

cold water. Pour hot water over the dough and knead again. Alternate

between cold and hot water when rinsing and kneading, repeating until bran

and gluten are completely separated.

 

Gluten should form a sticky mass. Separate it into 5 or 6 pieces and form

bails. Drop balls into 6 cups of boiling water and boil for 5 minutes, or

until balls rise to the surface. Add kombu and tamari and cook for 35-45

minutes. (The liquid in the pot is " seitan-tamari water, " and may be saved

for use in other recipes.)

 

Slice or cube seitan as called for in a recipe, or store seitan balls in a

glass jar in the refrigerator. When stored in the tamari-water mixture,

seitan will keep for 4-5 days. The stronger the concentration of tamari,

the longer it will keep. Seitan stored in full-strength tamari will keep

for several weeks, but it must be soaked in water for about 30 minutes

prior to use, to remove excess salt.

 

 

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